Flavour and Fragrance Journal最新文献

{"title":"Emerging Insights Into Revision Surgery for Allergic Fungal Rhinosinusitis: Contemporary Perspectives on Risk Factors and Management","authors":"Haoran Lu,&nbsp;Yang Zheng,&nbsp;Zhen Liu,&nbsp;Huikang Wang,&nbsp;Liting Shao,&nbsp;Zhaoyang Lu,&nbsp;Xicheng Song,&nbsp;Yu Zhang","doi":"10.1002/ffj.70036","DOIUrl":"https://doi.org/10.1002/ffj.70036","url":null,"abstract":"<div>\u0000 \u0000 <p>Allergic fungal rhinosinusitis (AFRS), a subtype of chronic rhinosinusitis with nasal polyps (CRSwNP), is characterised by potent fungal antigen-induced inflammation, eosinophilic mucin, elevated postoperative recurrence rates and a poorer prognosis compared to other subtypes, emphasising the critical need for research into recurrence mechanisms. AFRS recurrence involves complex interactions. Pathophysiologically, fungal-induced Th2 cytokine production leads to eosinophil aggregation, mucus hypersecretion and fungal-specific IgE production. Eosinophilic mucin fosters <i>Staphylococcus aureus</i> overgrowth, releasing enterotoxins as superantigens to amplify inflammation. Type 3 sinonasal immune response defects in AFRS lead to decreased expression of antimicrobial peptides (AMPs) regulated by IL-17 and IL-22, thereby impeding AMP-mediated fungal clearance. Epithelial barrier disruption by IL-4/IL-13 further increases fungal colonisation. AFRS combined with asthma perpetuates Th2 inflammation and amplifies eosinophil inflammation to promote fungal colonisation. Concomitant aspirin-exacerbated respiratory disease (AERD) amplifies eosinophilic inflammation to facilitate fungal colonisation through dysregulated cyclooxygenase/lipoxygenase pathway. Meanwhile, anatomical abnormalities (e.g., concha bullosa, nasal septum deviation) and surgical factors (e.g., prior sinus surgery, middle turbinate mismanagement, insufficient corticosteroid use) further contribute to recurrence. Biomarkers such as eosinophils, IgE, eosinophilic mucin and IL-17A predict recurrence by reflecting inflammatory activity. For refractory AFRS, long-term control often requires antifungal therapy, biologics and immunotherapy. Comprehensive management targeting underlying mechanisms and optimising surgical and medical strategies can improve AFRS outcomes and reduce revision surgery rates.</p>\u0000 </div>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"41 2","pages":"195-205"},"PeriodicalIF":2.0,"publicationDate":"2025-11-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146196941","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The Therapeutic Potential of Orange Oil: A Pharmacological Perspective","authors":"Akanksha,&nbsp;Abhinav Anand,&nbsp;Amir Raza","doi":"10.1002/ffj.70035","DOIUrl":"https://doi.org/10.1002/ffj.70035","url":null,"abstract":"<div>\u0000 \u0000 <p>Sweet orange essential oil (OEO) obtained from <i>Citrus sinensis</i> is a complex phytochemical matrix rich in volatile compounds such as limonene and linalool, widely recognised for their aromatic, therapeutic, and nutraceutical properties. This review synthesises the phytochemistry, biological activities, and industrial applications of orange essential oil with an emphasis on mood modulation, neuroprotection, antimicrobial activity, and metabolic health. Key monoterpenes have demonstrated significant anti-inflammatory, antioxidant, anxiolytic, and sedative effects in both in vitro and in vivo models. A special focus is placed on aromatherapeutic relevance, where orange essential oil influences the limbic system and alters neuroendocrine responses. Moreover, the manuscript discusses extraction methodologies, contrasting conventional solvent-based approaches with emerging green techniques such as cold pressing and supercritical carbondioxide extraction. Visual summaries and comparative tables highlight evidence levels and constituent efficacy. Together, these insights reinforce the value of orange oil not only in fragrance and flavour industries but also in developing holistic wellness strategies.</p>\u0000 </div>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"41 2","pages":"181-194"},"PeriodicalIF":2.0,"publicationDate":"2025-11-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146176176","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Geranium Essential Oil Use for Human Health: A Systematic Review of Clinical Evidence","authors":"Amanda Karina Santos Vieira,&nbsp;Luiza Paes Barbosa,&nbsp;Juliana Rizzo Gnatta","doi":"10.1002/ffj.70033","DOIUrl":"https://doi.org/10.1002/ffj.70033","url":null,"abstract":"<p>Essential oils (EOs) form the foundation of aromatherapy, an integrative health practice with ancient roots and scientific validation. Geranium essential oil (GEO) (<i>Pelargonium graveolens</i>) stands out for its versatile pharmacological profile, including anxiolytic, anti-inflammatory and dermatological benefits, alongside its antibacterial and antioxidant properties. This systematic review aimed to evaluate the effectiveness of GEO in the context of human health. A systematic search was conducted in databases (PubMed, EMBASE, Scopus, Web of Science, LILACS, CINAHL, CENTRAL) and grey literature between August and September 2024. The review included randomised controlled trials (RCTs) and quasi-experimental studies assessing the isolated use of GEO in humans, with methodological quality evaluated using JBI tools. Data collection and analysis were performed by two independent reviewers. The main results showed that the review included 12 studies, most of which demonstrated significant efficacy in improving outcomes such as premenstrual syndrome symptoms, dermatological and oral conditions, anxiety and pain, supported by its antioxidant, anti-inflammatory and neurochemical mechanisms. The intervention showed a favourable safety profile and adaptability to different clinical conditions, supporting its potential as a complementary therapy. In conclusion, the review highlights the therapeutic potential of GEO but underscores the need for more diverse and controlled research due to methodological variability (PROSPERO CRD42024601840).</p>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"41 1","pages":"24-36"},"PeriodicalIF":2.0,"publicationDate":"2025-11-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/ffj.70033","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145754549","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Characterisation of the Chemical Composition, Antibacterial Activity and Molecular Interactions of Salvia officinalis L. and Lavandula x intermedia Essential Oils Obtained Over 3 Years","authors":"Mehmet Ugur Yildirim,&nbsp;Emine İncilay Torunoğlu,&nbsp;Slim Smaoui,&nbsp;Ercument Osman Sarihan,&nbsp;Erdi Can Aytar","doi":"10.1002/ffj.70034","DOIUrl":"https://doi.org/10.1002/ffj.70034","url":null,"abstract":"<div>\u0000 \u0000 <p>The aim of this study was to characterise the chemical composition of <i>Salvia officinalis</i> L. and <i>Lavandula x intermedia</i> essential oils collected between 2022 and 2024 using gas chromatography–mass spectrometry (GC–MS), and to investigate their antibacterial activity, pharmacokinetic profiles, endocrine-disrupting potential and molecular binding interactions. The results revealed significant annual variations, with <i>S. officinalis</i> oils predominantly containing ketones such as (+)-2-bornanone and thujone, whereas <i>L. x intermedia</i> oils were primarily composed of linalool and linalyl acetate. Both essential oils exhibited broad-spectrum antimicrobial activity against <i>Escherichia coli</i> and <i>Salmonella typhimurium</i>, while variable susceptibilities were observed in <i>Listeria monocytogenes</i> and <i>Pseudomonas aeruginosa</i>, which correlated with changes in chemical profiles. ADMET predictions indicated favourable pharmacokinetic properties, including high gastrointestinal absorption and blood–brain barrier permeability; however, some compounds demonstrated selective inhibition potential towards cytochrome P450 enzymes. Endocrine disruption assessments suggested that viridiflorol may exert potential disruptive effects via androgen, glucocorticoid and thyroid receptors. Molecular docking studies further highlighted that viridiflorol and epimanool exhibit strong binding affinities and extensive interaction networks with target proteins, underscoring their promise as bioactive candidates. These integrated findings contribute to a better understanding of the dynamic phytochemical profiles of these essential oils and their implications for antimicrobial applications and drug development.</p>\u0000 </div>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"41 2","pages":"253-269"},"PeriodicalIF":2.0,"publicationDate":"2025-11-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146176085","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Free Volatile Terpenoids in Ponkan Mandarin Pulp: Changes during Shelf Life and Pathways of Formation and Transformation","authors":"Ya-Ting Xie,&nbsp;Wen-Yi Yan,&nbsp;Yan Yang,&nbsp;Ai-Nong Yu","doi":"10.1002/ffj.70032","DOIUrl":"https://doi.org/10.1002/ffj.70032","url":null,"abstract":"<div>\u0000 \u0000 <p>For Ponkan mandarin, a highly popular citrus fruit, the maintenance and improvement of its aroma are of practical interest, but the formation and transformations of its aroma compounds, especially terpenoids, are still not well understood. This work investigated the key free volatile terpenoids in ripe Ponkan mandarin pulp (PMP) during shelf life, quantifying their dynamic changes and examining their formation and transformation mechanisms to elucidate the underlying metabolic pathways. Fifteen free volatile terpenoids were identified from PMP. Three terpenoids were found in PMP for the first time, that is, 1,4-dimethyl-4-acetyl-1-cyclohexene, 6-camphenone and nootkatone. The contents of linalool, α-terpineol, citronellol and (<i>E</i>)-nerol decreased steadily over time, whereas the contents of D-limonene, 6-camphenone, <i>trans</i>-carveol, carvone and β-damascenone were the highest after storage for 1 week. The following interconversions between the aroma terpenoids in PMP were confirmed: D-limonene, from linalool, terpinen-4-ol, α-terpineol, carveol, citronellol, L-carvone, (<i>Z</i>)-nerol, piperitone and L-perillal; α-terpineol, from linalool, (<i>Z</i>)-nerol and D-limonene; linalool, from citronellol, (<i>Z</i>)-nerol and α-terpineol; (<i>E</i>)-nerol, from linalool; terpinen-4-ol, from L-perillal, citronellol and α-terpineol; piperitone, from terpinen-4-ol; carveol, from D-limonene; carvone, from carveol. The formation and transformation of these terpenoids mainly involved the rearrangements of carbocations and the redox reactions of intermediates.</p>\u0000 </div>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"41 1","pages":"147-159"},"PeriodicalIF":2.0,"publicationDate":"2025-10-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145761277","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Characterisation of the Sweet Taste of Three Furan Compounds in the Mainstream Smoke of Cigarettes From Anhui Province of China","authors":"Wang Ran,&nbsp;Li Lu,&nbsp;Shi Kangzhong,&nbsp;Li Chunlai,&nbsp;Zhao Ying,&nbsp;Yuan Fang,&nbsp;Rong Jianhua,&nbsp;Hu Yang","doi":"10.1002/ffj.70031","DOIUrl":"https://doi.org/10.1002/ffj.70031","url":null,"abstract":"<div>\u0000 \u0000 <p>Sweetness significantly impacts cigarette taste perception, yet the key compounds and sensory mechanisms remain poorly understood. This study analysed mainstream smoke from four cigarettes produced in Anhui province, each exhibiting different sweetness levels. Partial Least-Squares Discriminant Analysis (PLS-DA) identified 5-hydroxymethylfurfural as the most influential compound for sweetness perception. To further validate the findings, sensory evaluations were conducted on furfural, 5-methylfurfural and 5-hydroxymethylfurfural to assess their sweet taste during smoke inhalation. Detection thresholds in air were determined as 3.98 g/m³ for furfural, 2.72 g/m³ for 5-methylfurfural and 3.24 g/m³ for 5-hydroxymethylfurfural. Both 5-methylfurfural and 5-hydroxymethylfurfural enhanced sweetness intensity in cigarette smoke when incorporated into filters. Molecular docking analysis revealed that 5-hydroxymethylfurfural exhibited the lowest binding energy with sweetness receptor proteins T1R2 and T1R3 compared to the other compounds. This study provides the first evidence that 5-hydroxymethylfurfural is a significant sweet-tasting compound in mainstream cigarette smoke.</p>\u0000 </div>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"41 2","pages":"206-218"},"PeriodicalIF":2.0,"publicationDate":"2025-09-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146193567","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Characterisation of the Aroma-Active Compounds of Essential Oil of Kezixiang by Different Extraction Processes Using GC × GC–TOF–MS and GC–O–MS","authors":"Liang Feng,&nbsp;Mengying Liu,&nbsp;Yifei Man,&nbsp;Risheng Zhong,&nbsp;Shuqi Wang,&nbsp;Haitao Chen,&nbsp;Jie Sun,&nbsp;Ning Zhang,&nbsp;Huiying Zhang,&nbsp;Baoguo Sun","doi":"10.1002/ffj.70016","DOIUrl":"https://doi.org/10.1002/ffj.70016","url":null,"abstract":"<div>\u0000 \u0000 <p>Kezixiang agarwood essential oil is the luxury aromatic product widely used in high-end perfumery. Aroma quality, as one of the most critical determinants of Kezixiang agarwood essential oil, exhibits significant variations depending on extraction methods, though these differences remain poorly characterised. This study employed comprehensive analytical strategies using GC × GC–TOF–MS and GC–O–MS to elucidate the aroma profiles of Kezixiang agarwood essential oil obtained through steam distillation (SDAO) and supercritical carbon dioxide extraction (SCAO). GC × GC–TOF–MS analysis identified 240 volatile compounds, predominantly sesquiterpenes and their oxygenated derivatives. GC–O–MS detected 58 aroma-active compounds (54 in SDAO, 32 in SCAO), contributing to 11 sensory attributes: woody, cool, herbal, bitter, spicy, sweet, sour, floral, fruity, creamy and fatty notes. Their flavour dilution (FD) factors ranged from 3 to 19,683. Eighteen compounds exhibited FD factors ≥ 27, with benzylacetone, aromadendrene epoxide, coumarin, (E)-2-nonenal, nonanol, 9-cedranone, anisicaldehyde and eudesma-3,11-dien-2-one demonstrating FD factors exceeding 100. Notably, SDAO displayed higher FD values than SCAO in most cases. SDAO exhibited an intense woody aroma with pronounced herbal and bitter notes, whereas SCAO presented a milder profile dominated by creamy and sweet nuances. These distinct sensory characteristics were strongly correlated with the type and content of the key odorants. This study provides the molecular-level characterisation of aroma differentiation between SDAO and SCAO, establishing a scientific foundation for targeted optimisation of agarwood essential oil production.</p>\u0000 </div>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"41 1","pages":"66-76"},"PeriodicalIF":2.0,"publicationDate":"2025-09-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145761273","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Investigation of the Impact of Different Types of Brewing Water on Green Tea Infusion Quality Based on RATA and GC–MS","authors":"Aolin Yang,&nbsp;Jiahuan Liu,&nbsp;Xinying Xu,&nbsp;Bei Wang,&nbsp;Zhe Zheng","doi":"10.1002/ffj.70030","DOIUrl":"https://doi.org/10.1002/ffj.70030","url":null,"abstract":"<div>\u0000 \u0000 <p>This study examines the effects of four different types of brewing water, including purified water (PW), natural water (NW), natural mineral water (NMW) and electrolysed water obtained (EW) on the release of aroma compounds in green tea infusions through consumer-based sensory evaluation Rate-All-That-Apply (RATA) and GC–MS analysis. The research results indicated that tea infusions brewed with PW at pH 7.13 contain the highest levels of volatile compounds (527.84 μg/kg), tea polyphenols (18.83%) and soluble sugars (9.20%). In contrast, those brewed with alkaline EW at pH 9.15 exhibited the lowest levels. The RATA results indicated that consumers can distinctly perceive differences between tea infusions prepared with different brewing water. Tea infusions prepared with NW at pH 7.71 were the most preferred. The floral and chestnut aromas of the tea infusions were initially higher as the pH of the brewing water increased, followed by a decline, while the tend aroma weakened and the dull odour increased. The bitterness and astringency were more prominent in tea infusions prepared using NMW and EW. Partial least squares regression (PLSR) analysis identified α-terpineol, decanal, nonanoic acid, benzophenone, nonanal and 1-tetradecanol as key contributors to ‘flowery aroma’ and ‘chestnut aroma,’ with higher concentrations of these compounds correlating with increased consumers' preference for tea infusions. These substances were abundant in tea infusions prepared with PW and NW. Additionally, an analysis of the effect of different concentrations of SiO₃²⁻ in aqueous solutions on green tea infusion flavour indicated that SiO₃²⁻ promotes the release of alcoholic compounds in tea infusions, thereby improving the overall fragrance of the tea. The tea infusions T1 and T2, prepared using PW and NW respectively, demonstrated superior consumer acceptability due to their well-balanced flavour profile and harmonious taste characteristics, making PW and NW particularly suitable for green tea preparation. These results provide valuable insights into the effects of different brewing water types on green tea's flavour quality.</p>\u0000 </div>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"41 1","pages":"133-146"},"PeriodicalIF":2.0,"publicationDate":"2025-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145754626","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Variability in the Content of Essential Oils and Selected Mycotoxins in Spices of the Apiaceae Family","authors":"Helena Pluháčková,&nbsp;Barbora Kudláčková,&nbsp;Lenka Svojanovská,&nbsp;Milan Křápek,&nbsp;Jan Martiník,&nbsp;Rastislav Boško,&nbsp;Marek Pernica","doi":"10.1002/ffj.70025","DOIUrl":"https://doi.org/10.1002/ffj.70025","url":null,"abstract":"<p>Essential oils (EOs) obtained from spices, herbs and medicinal plants are well known in traditional medicine and are an area of interest due to their various biological activities. On the other hand, spices are consumed on a daily basis and have the potential to be contaminated with mycotoxins. Therefore, it is crucial to consider them as a factor in health safety. The present study investigated the yield, EOs composition and mycotoxins (T-2 toxin and HT-2 toxin) content in five spices (caraway, anise, coriander, fennel, dill) of the <i>Apiaceae</i> family. EOs obtained by hydrodistillation were analysed and identified by gas chromatography coupled to mass spectrometry (GC–MS). Mycotoxins were determined using liquid chromatography coupled to a mass spectrometer (LC–MS). The yields of EOs ranged between 0.66% and 5.26% depending on the type of spice. The results showed that the major components present in caraway samples were carvone (53.02%–59.65%) and limonene (39.34%–46.08%); in anise trans-anethole (93.79%–95.70%); in coriander linalool (62.02%–67.91%); in fennel trans-anethole (0.82%–92.87%) or estragole (2.53%–89.51%); and in dill samples limonene and carvone (about 47.00% each), or dill apiole (42.08%) and limonene (29.80%). T-2 and HT-2 toxins were detected in small amounts (0.37–2.69 μg/kg) in three of 24 analysed samples.</p>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"41 1","pages":"37-49"},"PeriodicalIF":2.0,"publicationDate":"2025-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/ffj.70025","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145761130","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Rhizome Thickness Influences the Oil Yield and Oil Constituents in Homalomena aromatica (Spreng.) Schott","authors":"Neha Chaudhary,&nbsp;Dipayan Ghosh,&nbsp;Anitika Kundu,&nbsp;Darshan Gupta,&nbsp;Mridula Dwivedi,&nbsp;Rakesh Kumar,&nbsp;Ramesh Kumar Srivastava,&nbsp;Chandan Singh Chanotiya,&nbsp;Narendra Kumar","doi":"10.1002/ffj.70024","DOIUrl":"https://doi.org/10.1002/ffj.70024","url":null,"abstract":"<div>\u0000 \u0000 <p><i>Homalomena aromatica</i> is an economically important essential oil-producing plant. The rhizome is a commercial source of essential oil useful for high-grade perfumery and therapeutic applications. It is mainly collected from wild sources. The present study aims to investigate the histochemical localization of oil-secreting idioblasts and the variability in oil composition in commercial samples. The histochemical study revealed that essential oil is synthesised in oil cells and oil cavities distributed in the rhizome tissues. The larger oil cavities (521 ± 59.4 μm in size) synthesise essential oil and resin, whereas the smaller oil cells (67.2 ± 7.4 μm in size) synthesise only essential oil. The spatial distribution demonstrates that the oil cavities were densely present in the inner ground tissue region, whereas the oil cells were abundant in the cortex (<i>p &lt; 0.05</i>). The different grades of commercial rhizome samples, that is, thickness up to 10 mm (narrow rhizomes, NR), 10 to 20 mm (medium-sized rhizomes, MR), and 20 to 30 mm (thick rhizomes, TR) showed variation in essential oil yield and composition, fibre content, and distribution of fibre cells. The study demonstrated that the oil yield is negatively correlated with rhizome thickness, fibre content, and density of fibre cells in tissue. The oil of <i>H. aromatica</i> is dominated by linalool (44.18%–61.4%) followed by terpinene-4-ol (6.45%–13.16%) in the rhizomes of different thicknesses. These major constituents also negatively correlate with rhizome thickness and significantly decrease in the TR samples. The study concludes that the NR grade rhizomes are better for higher oil yield and linalool and terpinene-4-ol content than the TR grade of <i>H. aromatica</i> rhizomes.</p>\u0000 </div>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"40 6","pages":"1011-1021"},"PeriodicalIF":2.0,"publicationDate":"2025-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145297470","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}