Flavour and Fragrance Journal最新文献

{"title":"Comparison of Essential Oils of Schinus molle L. Leaves Growing in Different Regions of Algeria in Terms of Their Chemical Compositions and Various Biological Activities","authors":"Amina Kouachi,&nbsp;Zohra Madani,&nbsp; MeltemTaş-Küçükaydın,&nbsp;Büşra Eroğlu,&nbsp;Cansu Korkmaz,&nbsp;Khadidja Belhouala,&nbsp;Selçuk Küçükaydın,&nbsp;Adel Aouiche,&nbsp;Özgür Ceylan,&nbsp;Mehmet Emin Duru,&nbsp;Bachir Benarba","doi":"10.1002/ffj.3817","DOIUrl":"https://doi.org/10.1002/ffj.3817","url":null,"abstract":"<div>\u0000 \u0000 <p>This preliminary study investigated the chemical composition and biological properties of essential oils derived from <i>Schinus molle</i> L. leaves obtained from three specific regions in Algeria: Algiers (SMA), Djelfa (SMD), and Mascara (SMM). Gas chromatography (GC) and Gas chromatography–Mass Spectrometry (GC–MS) analyses confirmed the presence of 52 compounds (100.0%) in SMA essential oil, 50 compounds (100.0%) in SMD, and 72 compounds (100.0%) in SMM essential oils. The main components of SMA oil were camphene (31.82%), limonene (14.71%), and <i>p</i>-cymene (9.25%). In SMD and SMM oils, α-phellandrene (14.25% and 12.70%), limonene (13.02% and 11.90%), and germacrene D (10.62% and 10.15%) were the major components, respectively. The antioxidant characteristics were evaluated using five methods: β-carotene-linoleic acid, DPPH, ABTS+, CUPRAC, and Metal chelating assays. The results revealed a moderate to low anti-oxidant effect, with SMA essential oils exhibiting the highest activity. A moderate inhibitory effect against acetylcholinesterase (AChE), butyrylcholinesterase (BChE), α-glucosidase, α-amylase, urease, and tyrosinase was observed, indicating anti-enzymatic activity. Nevertheless, all samples had higher IC₅₀ values for both antioxidant and anti-enzymatic activities than 200 μg/mL. It was determined that regional differences in the locations where <i>S. molle</i> grows showed both qualitative and quantitative differences in essential oil components. This difference was also detected in the biological activities of the essential oils. The anti-inflammatory capacities of the three samples were assessed using Human Red Blood Cell (HRBC) membrane stabilisation and egg albumin denaturation techniques. The results showed effective anti-inflammatory activity in all three samples. The antimicrobial efficacy was evaluated using a range of tests, such as anti-quorum sensing, violacein inhibition, anti-swimming, and anti-swarming assays, demonstrating moderate activity. No toxic effects were observed at the tested dosages when assessing cytotoxicity against a healthy cell line (CCD18-Co). This thorough examination provides valuable insights into the chemical composition and bioactive properties of essential oils derived from <i>S. molle</i>. These findings indicate the possible use of these essential oils in the food, medicinal, and cosmetic industries.</p>\u0000 </div>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"40 1","pages":"114-131"},"PeriodicalIF":2.1,"publicationDate":"2024-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142861536","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":"Application of Multivariate Data Analysis Methods for Rapid Detection and Quantification of Adulterants in Lavender Essential Oil Using Infrared Spectroscopy","authors":"Abdennacer El Mrabet,&nbsp;Aimen El Orche,&nbsp;Abderrahim Diane,&nbsp;Lamiae Alami,&nbsp;Amal Ait Haj Said,&nbsp;Mustapha Bouatia,&nbsp;Ibrahim Sbai El Otmani","doi":"10.1002/ffj.3818","DOIUrl":"https://doi.org/10.1002/ffj.3818","url":null,"abstract":"<div>\u0000 \u0000 <p>Lavender, widely cultivated in the Mediterranean region, produces essential oil known for its significant biological activities and is a key component of the perfume industry due to its high levels of Linalool and Linalyl acetate, along with low Camphor content, which contributes to its high cost. However, the market is plagued by adulterated lavender oil, often mixed with cheaper alternatives such as eucalyptus and rosemary. Current detection methods, primarily gas chromatography, are expensive, time-consuming and often fail to detect low levels of adulteration. To address these limitations, this study examines the use of mid-infrared spectroscopy for the detection and prediction of adulteration levels. A set of 105 samples, comprising pure lavender oil and adulterated lavender oil, was prepared in the laboratory. Principal component analysis (PCA), hierarchical clustering ascending (HCA) and K-means clustering were applied to the FT-MIR results for qualitative analysis to effectively discriminate between authentic and adulterated essential oils. For quantitative analysis, partial least squares regression (PLSR) was used to develop accurate calibration models for predicting the percentage of adulteration. The results from PCA, HCA and K-means demonstrated the efficacy of these techniques in detecting adulteration, even at low levels (2%). Calibration models were developed using the PLSR method with different spectral preprocessing techniques to predict the percentage of adulteration, with results indicating that models generated on the raw data and those using MSC (multiplicative signal correction) pre-processing are optimal. In addition, the use of interval-partial least squares (IPLS) variable selection techniques (Forward, Backward) improved the predictive accuracy of the models developed by reducing the number of wavelengths used.</p>\u0000 </div>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"40 1","pages":"103-113"},"PeriodicalIF":2.1,"publicationDate":"2024-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142860800","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 Evolution of Sensory Science: Expanding the Frontiers of the Flavour and Fragrance Journal","authors":"Renjie Chai,&nbsp;Guangchen Xu","doi":"10.1002/ffj.3812","DOIUrl":"https://doi.org/10.1002/ffj.3812","url":null,"abstract":"","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"39 6","pages":"317-318"},"PeriodicalIF":2.1,"publicationDate":"2024-09-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142443491","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":"Quality by Design Perspectives for Designing Delivery System for Flavour and Fragrance: Current State-of-the-Art and for Future Exploration","authors":"Sumant,&nbsp;Subh Naman,&nbsp;Sanyam Sharma,&nbsp;Ashish Baldi","doi":"10.1002/ffj.3807","DOIUrl":"https://doi.org/10.1002/ffj.3807","url":null,"abstract":"<div>\u0000 \u0000 <p>Quality by design (QbD) is a systematic method for the development of product and process design to ensure quality and efficacy. In the fragrance and flavour industry, the design of delivery systems plays a crucial role in the overall product quality and consumer acceptance. This article analyses the current state-of-the-art and future explorations from QbD perspective for designing appropriate delivery systems for flavour and fragrance applications. The QbD approach for delivery system design involves classifying critical quality attributes of the product and process, defining the critical process parameters and developing a design space to ensure product quality within the specified range. In addition, risk assessment and mitigation strategies are also a component of the QbD techniques, which ensure the robustness of the delivery system. Various delivery systems such as microencapsulation, nanoencapsulation, solid lipid nanoparticles and liposomes have been explored in the flavour and fragrance industry. These delivery systems provide controlled release, protection, and enhanced stability of the active ingredients. However, challenges such as scale-up, reproducibility, and cost-effectiveness need to be addressed to ensure their commercial viability. In conclusion, the QbD outlook provides a comprehensive framework for the design of carrier system for fragrance and flavour applications. The incorporation of risk assessment and mitigation strategies ensures the robustness of the delivery system, and the future exploration of advanced technologies may further enhance the efficiency and effectiveness of the QbD approach.</p>\u0000 </div>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"39 6","pages":"336-361"},"PeriodicalIF":2.1,"publicationDate":"2024-09-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142443459","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":"Unveiling the Neurocognitive Impact of Food Aroma Molecules on Pleasantness Perception: Insights From EEG and Key Brain LFT Activation","authors":"Qinfei Ke,&nbsp;Jingzhi Zhang,&nbsp;Taicheng Huang,&nbsp;Xin Huang,&nbsp;Qian Li,&nbsp;Zhiguo Lu,&nbsp;Xingran Kou","doi":"10.1002/ffj.3808","DOIUrl":"10.1002/ffj.3808","url":null,"abstract":"<div>\u0000 \u0000 <p>Food aroma molecules have the potential to influence people's emotions through the olfactory pathway and are anticipated to emerge as a new method for regulating emotional states, owing to their simplicity and high acceptance. Current research on food aroma predominantly centres on the physicochemical properties and formation mechanisms of aroma components, neglecting the effects of aroma molecules in emotional regulation. Moreover, the evaluation of pleasantness, a pivotal dimension of emotions, lacks objective assessment methods. In this study, sensory assessments of pleasantness for 12 aroma compounds were gathered from 45 subjects, and their correlation with the brain's activity responses in the left frontal-temporal lobe (LFT) and right frontal-temporal lobe (RFT) using electroencephalogram (EEG) signals was analysed. The results revealed a close relationship between brain activity in the LFT and the perception of aroma pleasantness. Furthermore, a substantial correlation was observed between the <i>α</i>, <i>β</i> and <i>γ</i> frequency bands in the LFT and the subjective pleasantness scores. These findings demonstrate that the LFT plays a critical role in evaluating the pleasantness of aroma molecules, and that changes in the power of the <i>α</i>, <i>β</i> and <i>γ</i> bands serve as important evaluation indicators. Consequently, this method offers a new objective means for assessing pleasantness to find higher pleasantness aroma molecules and the emotional regulation of food aroma.</p>\u0000 </div>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"40 1","pages":"30-40"},"PeriodicalIF":2.1,"publicationDate":"2024-09-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142205620","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":"Wood and Mint Aroma Interactions During Spirit Oak Cask Maturation: A Sensory Case Study","authors":"Zeineb Nhouchi,&nbsp;Cassandre Lafleur,&nbsp;Pauline Chalut,&nbsp;Nadine Vallet,&nbsp;Nicolas Vivas,&nbsp;Nathalie Vivas,&nbsp;Magali Picard","doi":"10.1002/ffj.3805","DOIUrl":"10.1002/ffj.3805","url":null,"abstract":"<p>The aroma of fine matured spirits is typically complex, resulting from numerous reactions occurring during the production process and some developing during maturation in oak casks. The refreshing sensation brought by mint notes was often expected, even after years of maturation. The main challenge lies in achieving an aromatic balance characterised by the seamless integration of woody aromas while maintaining the initial distillate's freshness. The present study examines the sensory effects associated with the interactions between wood, mint and cold sensations in spirits. Nine spirit model solutions were prepared, representing different combinations of terpene ketones (imparting mint aroma) and wood compounds, each at three concentration levels. The quantitative composition of mint compounds simulated varying degrees of mintiness in the distillate (low, medium and high), while the concentrations of wood compounds mimicked three maturation periods (short, intermediate and long term) in wooden casks. Samples were sensorily analysed by discriminative (triangle test) and rate-all-that-apply (RATA) methodologies. An increase in woody intensity was notably perceived in samples with a low-mint profile and containing wood compounds associated with medium and long-term maturation. However, no significant sensory differences were observed in mint and cold perception between model solutions regardless of the simulated maturation conditions, indicating a limited influence of the studied wood compounds on the sensation of freshness in spirits due to competitive perceptual interactions with terpene ketones.</p>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"39 6","pages":"384-395"},"PeriodicalIF":2.1,"publicationDate":"2024-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/ffj.3805","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141882956","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":"miR-124 affects dendritic cells function in CRSwNP by regulating exosomes secretion in nasal mucosal epithelial cells","authors":"Jie Zhang,&nbsp;Luqiu Chen,&nbsp;Yuhan Dong,&nbsp;Xin Bing,&nbsp;Fanyu Yuan,&nbsp;Xiaochen Gao,&nbsp;Xue Cao,&nbsp;Chengzhilin Li,&nbsp;Chengcheng Liu,&nbsp;Wenwen Qi,&nbsp;Ming Xia,&nbsp;Xiuguo Li,&nbsp;Hongjie Du","doi":"10.1002/ffj.3801","DOIUrl":"10.1002/ffj.3801","url":null,"abstract":"<p>The intricate immunomodulatory mechanism underlying the onset and progression of chronic rhinosinusitis with nasal polyps (CRSwNP) in chronic sinusitis with nasal polyps remains poorly understood, particularly regarding the regulatory role of dendritic cells (DCs). MicroRNA has been identified as a modulator of DC function. Primary cells have a short time in vitro and their biological characteristics have not changed greatly which can better reflect the growth state of cells in the body, so as to obtain data closer to the physiological function in the body. Our research group has been engaged in the culture of human nasal epithelial progenitor cells (hNEPCs) for a long time, and in previous investigations, we observed downregulation of microRNA-124 (miR-124) in patients with chronic sinusitis and nasal polyps. Thus, our current study aims to elucidate the regulatory mechanism of DCs in chronic sinusitis with polyps by examining the impact of miR-124 on DCs in this context. To accomplish this, we took the nasal mucosa of CRSwNP patients and normal nasal mucosa of non-rhinitis patients for primary culture. We isolated exosomes from these cells for co-culture experiments with DCs. Flow cytometry analysis was employed to assess the maturation phenotypes (MHC II, CD80 and CD86), cell cycle and apoptosis levels of DCs. Furthermore, enzyme-linked immunosorbent assay was utilized to measure the levels of pro-inflammatory cytokines (IL-10, IL-12 and IL-23). The TLR4/NF-κB signalling pathway in co-cultured DCs was evaluated using the western blot assay. Through querying the Targetscan website, we predicted Rab27a as a target gene of miR-124, which was subsequently validated through double luciferase assay, flow cytometry and other experimental approaches. Our findings demonstrate that MiR-124 modulates the secretion of CRSwNP epithelial exosomes, thereby influencing DC function via its interaction with the target gene Rab27a. These results offer novel insights into potential therapeutic targets for the treatment of CRSwNP.</p>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"39 6","pages":"396-411"},"PeriodicalIF":2.1,"publicationDate":"2024-07-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/ffj.3801","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141770428","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":"Exploring off-flavour compounds in soy-based meats: Mechanisms and removal methods","authors":"Merga Nagassa,&nbsp;Shudong He,&nbsp;Shuyun Liu,&nbsp;Junhui Wang,&nbsp;Xiaodong Cao,&nbsp;Shuguan Chen,&nbsp;Jiazhen Song,&nbsp;Hanju Sun","doi":"10.1002/ffj.3803","DOIUrl":"10.1002/ffj.3803","url":null,"abstract":"<p>Plant-based meat is projected to address world-wide meat shortage and supply–demand imbalances, potentially promoting the growth of sustainable diet choices. Soybean is a key ingredient to produce this alternative food, but the off-flavours that naturally occur in soy can hinder its widespread acceptance among consumers. This review extensively elaborates on the primary compounds responsible for off-flavours, their formation mechanisms, and removal techniques. Lipoxygenase oxidation–reduction, oleosins removal, adjustment extrusion conditions, and β-cyclodextrin treatment were discussed. Fermentation mechanisms, solvent extraction, enzymes hydrolysis, flavouring, and controlling storage conditions were summarised. The most crucial, safe, and effective techniques were enzyme restriction, β-cyclodextrin treatment in conjugation with phospholipase A2, and modification of the extrusion condition. The reviews provide a systematic summary of the development and prevention methods for the undesirable flavour of soy protein isolate and soy-based meat products.</p>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"39 6","pages":"319-335"},"PeriodicalIF":2.1,"publicationDate":"2024-07-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141739006","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":"Analysis of volatile floral fragrance components of Camellia yuhsienensis Hu by HS-SPME/GC–MS","authors":"Yaqi Yuan,&nbsp;XinJian Tan,&nbsp;Qiuping Zhong,&nbsp;Xiaoning Ge,&nbsp;Chao Yan,&nbsp;Hongyan Guo,&nbsp;Yuling Zou,&nbsp;Linqing Cao,&nbsp;Jinfeng Wang,&nbsp;Youcheng Zhou,&nbsp;YongJiao Yuan","doi":"10.1002/ffj.3804","DOIUrl":"10.1002/ffj.3804","url":null,"abstract":"<p>The flowers of selected <i>Camellia yuhsienensis</i> Hu specimens were studied at different stages of flowering to determine the volatile components of floral fragrance and how their concentrations changed during efflorescence. The mechanism of fragrance formation and release was also studied in order to provide a theoretical basis for the practical use of <i>C. yuhsienensis</i> Hu flowers. Headspace solid-phase microextraction (HS-SPME) was used to extract the natural floral volatile oils of <i>C. yuhsienensis</i> Hu at the different stages, and the floral fragrance components were analysed by gas chromatography–mass spectrometry (GC–MS). A total of 31, 59 and 55 compounds were detected at the budding, early-blooming and full-blooming stages respectively. These floral fragrance components included terpene alcohols, as well as other aromatic and aliphatic compounds, and the relative concentrations of the various compounds at different stages of flowering, were different, and those of fatty alcohols and terpene alcohols having higher relative contents at all stages. The main component at the budding stage of <i>C. yuhsienensis</i> Hu was ocimene, which has a grassy fragrance, accompanied by the scent of neroli oil, which gives it a refreshing, gentle and sweet, and explains why the floral fragrance of <i>C. yuhsienensis</i> Hu at the budding stage is extremely thin: the main component during the early-blooming stage was 3-carene. A higher percentage of 3-carene increased the sweetness of the scent, manifesting the typical fragrant characteristics of <i>C. yuhsienensis</i> Hu. The main identified compound at the full-blooming stage was α-farnesene, which has a delicate fragrance, accompanied by a balsamic aroma, similar to the scent of gardenia, which is consistent with the sensory characteristics of <i>C. yuhsienensis</i> Hu.</p>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"39 6","pages":"370-383"},"PeriodicalIF":2.1,"publicationDate":"2024-07-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141609918","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":"Aroma of citral repels mice and exerts antioxidant effects as a functional food","authors":"Masatoshi Ohnishi,&nbsp;Kengo Banshoya,&nbsp;Aoi Machida,&nbsp;Nozomi Kikuchi,&nbsp;Sawa Yamaguchi,&nbsp;Marina Akagi,&nbsp;Sachiko Fujimoto,&nbsp;Isamu Yamaguchi,&nbsp;Takuya Kirimura,&nbsp;Shoji Maehara,&nbsp;Toshiyuki Hata","doi":"10.1002/ffj.3802","DOIUrl":"10.1002/ffj.3802","url":null,"abstract":"<p>Molecular modelling suggests that citral, one of the main components of lemongrass, interacts with Kelch-like ECH-associated protein 1, which is involved in the transcription of the antioxidant enzyme haeme oxygenase (HO)-1. A citral treatment of the pheochromocytoma (PC)12D cell line, an in vitro model of neurons, up-regulated the expression of HO-1 (mRNA: 28.7 ± 22.6, protein: 3.3 ± 0.8). The inhalation of lemongrass or citral aroma by mice decreased HO-1 mRNA levels in the ventral striatum (VSt) (0.68 ± 0.14, 0.72 ± 0.18, respectively), but not in the lateral hypothalamus or ventral tegmental area, which play important roles in appetite. Dopamine levels, which positively correlated with HO-1 mRNA expression levels in PC12D, were decreased in the murine brain by the inhalation of citral (0.79 ± 0.23). This reduction was cancelled by an injection of 6-hydroxydopamine, a selective inducer of dopaminergic neuron degeneration, into the nucleus accumbens, which is involved in pleasure, in VSt. Mice displayed aversion behaviour to the odour of citral, but no changes in their body weight. However, the oral administration of citral increased HO-1 protein levels in the murine VSt (1.25 ± 0.16). Subjects completed a questionnaire on the aroma of lemongrass essential oil, which revealed that most found it to be pleasant and it did not affect their appetite. Collectively, the present results demonstrated that humans perceive the aroma of lemongrass differently from mice, indicating its utility as a vermin repellent and antioxidant food.</p>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"39 6","pages":"362-369"},"PeriodicalIF":2.1,"publicationDate":"2024-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141547750","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}