Flavour and Fragrance Journal最新文献

{"title":"Peppermint Flavour Alleviates Mental Fatigue: Unveiling Olfactory-Enhanced Alertness and Cognition Through EEG and Molecular Mechanisms","authors":"Yifei Zhang,&nbsp;Jingzhi Zhang,&nbsp;Hui Wang,&nbsp;Jiaona Lin,&nbsp;Xingran Kou,&nbsp;Qinfei Ke","doi":"10.1002/ffj.70109","DOIUrl":"https://doi.org/10.1002/ffj.70109","url":null,"abstract":"<div>\u0000 \u0000 <p>Peppermint flavour is extensively utilised in food products not only for its pleasant taste profile but also for its cooling and refreshing properties. The olfactory pathway, recognised as a crucial route for flavour perception. However, there are currently few studies on the refreshing effect and mechanism of peppermint flavour through the olfactory pathway. To address this issue, we established a mental fatigue model using a long-term mixed N-back task and evaluated the mental fatigue alleviation effect of peppermint flavour and its possible mechanisms by combining the Karolinska Sleepiness Scale (KSS), electroencephalogram (EEG), and molecular docking (MD). The results show that 50% peppermint essential oil (PEO) can significantly alleviate mental fatigue, as evidenced by a reduction in the KSS score from 8 to 4 points, and higher accuracy rates in the 2-Back and 3-Back tasks compared to the fatigue state. EEG analysis indicated that PEO alleviated mental fatigue-related EEG patterns, with a decrease in α band power and an increase in β band power (<i>p</i> &lt; 0.05). Moreover, menthol (the main compound in PEO) could achieve similar effects. The results of MD further revealed that menthol has a high affinity for olfactory receptors (such as OR1A1) and refreshing-related target proteins (ADORA2A, SIRT1, TRPM8), suggesting that it may exert a refreshing effect through multiple pathways. This study provides a scientific basis for developing functional peppermint-flavoured foods, enriching theories of functional flavour-regulated cognition.</p>\u0000 </div>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"41 5","pages":"1125-1140"},"PeriodicalIF":2.5,"publicationDate":"2026-08-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148700103","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":"Green Nanoemulsion Formulation of Citrus hystrix Essential Oil: Characterisation, Biological Potentials, and Eco–Biocompatibility Profiling","authors":"L. F. A. Anand Raj,&nbsp;D. Alice Jasmine,&nbsp;S. Shreya,&nbsp;S. Karthick Raja Namasivayam","doi":"10.1002/ffj.70088","DOIUrl":"https://doi.org/10.1002/ffj.70088","url":null,"abstract":"<div>\u0000 \u0000 <p>Innovative nanotechnology based on plants and plant-based resources presents unique opportunities for sustainable science. This study meticulously describes the multi–step fabrication and thorough bioevaluation of a plant–origin nanostructure in the form of a nano–emulsion utilising <i>Citrus hystrix</i> seed essential oil. The process commenced with a dual extraction strategy, integrating ultrasonic activation with hydrodistillation to optimise essential oil yield and purity. Subsequent catastrophic phase inversion transformation enabled the generation of highly stable nanodroplets with a uniform size distribution of 397–400 nm. The biological potential of the formulation was rigorously scrutinised: in vitro assays confirmed its superior antimicrobial efficacy against pathogenic strains. Additional analyses demonstrated impressive radical scavenging and glycemic regulatory properties alongside marked anti–inflammatory activity. The product's biocompatibility was validated through hemocyte integrity assessments, and detailed eco–suitability was established through comprehensive soil microbial profiling and enzyme assays, which revealed no cytotoxic or environmental risks. Collectively, these findings demonstrate that such plant–origin nanostructures offer a compelling, environmentally conscious platform for future biomedical and ecological innovations.</p>\u0000 </div>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"41 5","pages":"1232-1244"},"PeriodicalIF":2.5,"publicationDate":"2026-08-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148699961","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":"Unlocking the Multifunctional Properties of Litsea cubeba Essential Oil: Composition, Antimicrobial, Antibiofilm and Insecticidal Activities","authors":"Miroslava Kačániová,&nbsp;Minhang Qiao,&nbsp;Alessandro Bianchi,&nbsp;Joel Horacio Elizondo-Luevano,&nbsp;Anis Ben Hsouna,&nbsp;Rania Ben Saad,&nbsp;Zhaojun Ban,&nbsp;Li Li,&nbsp;Jian Lou,&nbsp;Wissem Mnif,&nbsp;Stefania Garzoli","doi":"10.1002/ffj.70081","DOIUrl":"https://doi.org/10.1002/ffj.70081","url":null,"abstract":"<p><i>Litsea cubeba</i> essential oil (LCEO) is recognised for its broad spectrum of biological activities, including antimicrobial and insecticidal effects, making it a promising natural alternative to synthetic agents. The aim of this study was to evaluate the chemical composition, antimicrobial in vitro and in situ, antibiofilm and insecticidal activities of LCEO against selected bacterial and yeast strains, as well as against the storage pest <i>Callosobruchus maculatus</i>. The antimicrobial activity was assessed by disc diffusion assay, minimum inhibitory concentrations (MIC₅₀ and MIC₉₀) and in situ vapour-phase tests on fresh produce (apple, pear, potato, parsley). Antibiofilm effects were determined using the crystal violet method, and MALDI-TOF MS spectral profiling was applied to compare planktonic and biofilm-associated <i>Salmonella enterica</i> cells on different surfaces over time. Insecticidal activity was tested in fumigation assays at different concentrations. GC–MS analysis revealed that citral isomers (neral 31.5%, α-citral 30.1%) and limonene (19.6%) were the dominant constituents of LCEO, accounting for more than 80% of the total volatile fraction. LCEO exhibited significant antimicrobial activity, with Gram-positive bacteria showing larger inhibition zones (up to 15.67 mm for <i>S. aureus</i>) compared with Gram-negative strains and yeasts. MIC values confirmed strong effects against <i>Y. enterocolitica</i> (0.156 mg/mL) and <i>C. albicans</i> (0.077 mg/mL), while <i>E. coli</i> was the most resistant (2.218 mg/mL). In situ assays revealed matrix-dependent responses: on pears, inhibition exceeded 90% for both Gram-positive and Gram-negative bacteria at 500 μg/L, while on potatoes maximum bacterial inhibition was recorded at the lowest concentration (62.5 μg/L), followed by a biphasic decline. Biofilm formation of <i>S. enterica</i> was effectively suppressed (MIC₅₀ = 0.33 mg/mL; MIC₉₀ = 0.35 mg/mL), and MALDI-TOF MS analyses demonstrated time- and surface-dependent spectral changes between planktonic and biofilm-associated cells. Insecticidal assays confirmed complete mortality of <i>C. maculatus</i> adults at ≥ 50% LCEO. In conclusion, LCEO displays strong and multifaceted antimicrobial, antibiofilm and insecticidal activities, supporting its potential application as a natural preservative and biocontrol agent.</p>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"41 5","pages":"1201-1216"},"PeriodicalIF":2.5,"publicationDate":"2026-08-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/ffj.70081","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148700094","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":"Genomic Insights Into Plant Aromas With an Emphasis on Tea (Camellia sinensis): A Comprehensive Review","authors":"Chayanika Ghosh,&nbsp;Vaishali Singh,&nbsp;Biswajit Bera,&nbsp;Sankar Kumar Ghosh","doi":"10.1002/ffj.70082","DOIUrl":"https://doi.org/10.1002/ffj.70082","url":null,"abstract":"<div>\u0000 \u0000 <p>Plant aromas play essential ecological and commercial roles by attracting pollinators, deterring herbivores and enhancing the sensory qualities of fruits, flowers and leaves. These aromatic traits arise from complex networks of volatile organic compounds (VOCs), primarily terpenoids, phenylpropanoids, fatty acid derivatives and amino acid–derived volatiles, which are synthesised through tightly regulated metabolic pathways. Recent advances in molecular biology, genomics and multiomics approaches have greatly expanded our understanding of the genetic and biochemical basis of plant aroma formation. This review provides comprehensive genomic insights into plant aroma biosynthesis with a particular emphasis on tea (<i>Camellia sinensis</i>), one of the most aroma-diverse and economically important crops. In tea, key structural genes such as <i>terpene synthases</i> (<i>TPSs</i>), <i>phenylalanine ammonia-lyase</i> (<i>PAL</i>), <i>alcohol acyltransferases</i> (<i>AAT</i>s), <i>lipoxygenases</i> (<i>LOX</i>s), <i>alcohol dehydrogenases</i> (<i>ADH</i>s) and <i>carotenoid cleavage dioxygenases</i> (<i>CCD</i>s) have been identified and functionally linked to the production of floral, fruity, green and sweet aroma compounds. Transcription factors, including MYB, bHLH, ERF and WRKY, as well as epigenetic regulators, further modulate aroma-related gene expression in response to developmental cues and environmental factors such as light, temperature and stress. Emerging tools such as CRISPR/Cas9 gene editing offer new opportunities to precisely manipulate aroma-related genes for quality improvement. Despite significant progress, the regulatory networks and metabolic integration of aroma pathways remain poorly understood in tea. This review highlights current genomic advances, gene–environment interactions and remaining challenges in elucidating aroma biosynthesis, providing a foundation for breeding and biotechnological strategies to enhance desirable fragrance traits in tea and other aromatic plants.</p>\u0000 </div>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"41 5","pages":"1041-1059"},"PeriodicalIF":2.5,"publicationDate":"2026-08-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148699867","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":"Fragrance and Antioxidant, Anti-Collagenase, Non-Irritant and Skin Rejuvenation Properties of Star Anise (Illicium verum) Essential Oil Combined With Butterfly Pea (Clitoria ternatea) Extract as a Natural Colourant","authors":"Trisiyana Sholika Sari,&nbsp;Irawati Sholikhah,&nbsp;Tristiana Erawati Munandar,&nbsp;Hsin-I Chang,&nbsp;Retno Widyowati","doi":"10.1002/ffj.70105","DOIUrl":"https://doi.org/10.1002/ffj.70105","url":null,"abstract":"<div>\u0000 \u0000 <p>Natural fragrance ingredients derived from botanical sources are increasingly explored for their sensory characteristics as well as their functional relevance associated with bioactive constituents. <i>Illicium verum</i> essential oil is a well-established natural aromatic material rich in trans-anethole, whereas <i>Clitoria ternatea</i> flower extract is widely recognized as a natural blue colourant containing anthocyanins with antioxidant potential. This study aimed to develop <i>I. verum</i> essential oil as a natural fragrance source, and <i>C. ternatea</i> extract as a natural colourant, with particular emphasis on their physicochemical properties, antioxidant activity and functional performance. Three nanoemulgel formulations (F1, 1:1; F2, 2:1; and F3, 1:2) were prepared using a non-ionic surfactant system consisting of Tween 80 and Span 80 (HLB 12) and incorporated into a Carbopol 940 hydrogel matrix. The optimized formulation (F2) was further evaluated for physical stability, irritation potential using the HET-CAM assay, and in vivo functional performance in female volunteers aged 30–50 years over a 30-day period. Formula F2 exhibited the smallest droplet size (234.4 ± 2.58 nm), narrow size distribution (PDI 0.261 ± 0.08), high antioxidant activity (81.53% ± 0.62%) and notable collagenase inhibition (51.14% ± 0.24%). The formulation was non-irritant and demonstrated significant improvements in skin hydration, elasticity, collagen parameters and texture (<i>p</i> &lt; 0.05). These findings highlight the potential of integrating natural aromatic and colouring plant materials into a nanoemulgel system, supporting their application in fragrance-related and functional personal care formulations with antioxidant relevance.</p>\u0000 </div>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"41 5","pages":"1217-1231"},"PeriodicalIF":2.5,"publicationDate":"2026-08-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148700100","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":"Resveratrol Ameliorates Allergic Rhinitis by Activating SIRT1 to Disrupt the Mitochondrial ROS-Inflammation Vicious Cycle","authors":"Xinyu Zhou,&nbsp;Yi Yue,&nbsp;Wenwen Qi,&nbsp;Wenqing Zhu,&nbsp;Xinran Liu,&nbsp;Rongcui Sui,&nbsp;Xuanchen Zhou","doi":"10.1002/ffj.70074","DOIUrl":"https://doi.org/10.1002/ffj.70074","url":null,"abstract":"<p>Allergic rhinitis (AR) is a common immune disorder characterised by Th2-type inflammation and oxidative stress. This study aimed to investigate whether resveratrol (RES) alleviates AR by disrupting the mitochondria-ROS-inflammation vicious cycle via activation of silent information regulator 1 (SIRT1). Network pharmacology was employed to predict common targets of RES against AR, and the underlying mechanisms were validated in both cellular and animal models. The results demonstrated that RES significantly suppressed lipopolysaccharide- or ovalbumin-induced intracellular ROS accumulation (reduced by ~45%, <i>p</i> &lt; 0.001), restored mitochondrial membrane potential, promoted macrophage polarisation towards the M2 phenotype, and activated the Nrf2/HO-1 antioxidant pathway in both macrophages and nasal epithelial cells. These effects were reversed by the SIRT1 inhibitor EX527. In an OVA-induced AR mouse model, RES treatment markedly alleviated nasal symptoms (sneezing frequency reduced by ~60%, *<i>p</i> &lt; 0.001; nasal rubbing decreased by ~55%, <i>p</i> &lt; 0.001), inflammatory cell infiltration, goblet cell hyperplasia, and mucosal thickening, while also suppressing NF-κB activation and lipid peroxidation. This study is the first to systematically elucidate that RES mitigates the pathological progression of AR by activating SIRT1, thereby improving mitochondrial function and suppressing oxidative stress and inflammatory responses. Our findings suggest that targeting SIRT1 could represent a novel therapeutic strategy for AR.</p>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"41 5","pages":"1187-1200"},"PeriodicalIF":2.5,"publicationDate":"2026-08-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/ffj.70074","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148699960","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":"Preparation Process Optimization and Flavour Characteristics Analysis of Yellow Plum Spices Based on Maillard Reaction","authors":"Shu Ming,&nbsp;Wu Yihong,&nbsp;Yang Yang,&nbsp;Li Shitou,&nbsp;Bian Tengfei,&nbsp;Qu Lili,&nbsp;Yuan Kailong,&nbsp;Pan Fanda,&nbsp;Xu Chunping","doi":"10.1002/ffj.70107","DOIUrl":"10.1002/ffj.70107","url":null,"abstract":"<div>\u0000 \u0000 <p>This study aimed to develop an edible spice via the Maillard reaction using yellow plum enzymatic hydrolysate and glycine. The reaction conditions were optimized, resulting in optimal conditions as follows: a mass ratio of yellow plum concentrate to glycine of 15:1, temperature of 120°C, time of 40 min, and initial pH of 8.0. Aroma components were analysed by headspace solid-phase microextraction combined with gas chromatography–mass spectrometry (HS-SPME–GC–MS). A total of 36 compounds were identified in the optimal reaction group, with pyrazines contributing significantly to the flavour profile. Orthogonal partial least squares discriminant analysis (OPLS-DA) effectively discriminated the aroma differences among different samples and screened 15 key differential compounds (VIP &gt; 1, <i>p</i> &lt; 0.05). Based on odour activity value (OAV) analysis, the key aroma compounds included decanal and tetradecanoic acid in the enzymatic hydrolysate; benzaldehyde and (+)-3-carene in the heated control; and 2-methoxy-4-vinylphenol and benzyl alcohol in the optimal Maillard reaction product. These findings provide a theoretical basis for understanding the flavour formation of yellow plum spices and support the utilization of yellow plum as a natural flavour resource.</p>\u0000 </div>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"41 5","pages":"1272-1285"},"PeriodicalIF":2.5,"publicationDate":"2026-08-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147967055","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":"Integrated Volatile Profiling and Bioactivity Assessment of Laurus nobilis L. Essential Oil: A Focus on Antioxidant and Antimicrobial Attributes","authors":"Oğuzhan Eker,&nbsp;Çiğdem Sayıl,&nbsp;Nahide Gülşah Deniz,&nbsp;İrem Toprakçı,&nbsp;Ebru Kurtulbaş,&nbsp;Selin Şahin","doi":"10.1002/ffj.70086","DOIUrl":"https://doi.org/10.1002/ffj.70086","url":null,"abstract":"<div>\u0000 \u0000 <p>Given Türkiye's global dominance in <i>Laurus nobilis</i> production, this study aimed to characterise its bioactive volatile compounds by optimising automated solvent extraction (ASE) conditions using a three-factor Box–Behnken design. The main compound in the volatile substance was determined to be 1,8-cineole (18.63%–43.99%), followed by limonene dioxide (10.98%–31.39%) and epoxylinalol (2.73%–8.97%). The optimal extraction conditions were determined as 80% solvent concentration, 2.398 g solid mass and 18.972 min immersion time. The extract obtained under optimum conditions was subjected to the DPPH and FRAP assays. The extract demonstrated strong antioxidant activity with a DPPH IC₅₀ value of 60.61 μg/mL and a FRAP value of 620 μmol Fe²⁺/g extract. Additionally, the antimicrobial test identified inhibition zones against both <i>Staphylococcus aureus</i> (16.2 mm) and <i>Bacillus subtilis</i> (14.1 mm). The extract also showed measurable activity against <i>Candida albicans</i> (12.7 mm) and <i>Aspergillus niger</i> (6.4 mm). MIC (minimum inhibitory concentration) values confirmed the high sensitivity of <i>Aspergillus niger</i> (31.25 μg/mL). The data obtained present that the <i>L. nobilis</i> extract has potential as a natural antioxidant and antimicrobial additive in pharmaceutical and functional food formulations.</p>\u0000 </div>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"41 5","pages":"1090-1102"},"PeriodicalIF":2.5,"publicationDate":"2026-08-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148699998","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":"Review of Approaches to Studying the Stability of Essential Oils and Development of a New Research Algorithm","authors":"R. E. Ermachenkov,&nbsp;I. I. Terninko,&nbsp;A. L. Markov,&nbsp;M. M. Agaev","doi":"10.1002/ffj.70078","DOIUrl":"https://doi.org/10.1002/ffj.70078","url":null,"abstract":"&lt;div&gt;\u0000 \u0000 &lt;p&gt;Determination of stability is one of the most important stages in the development of various products. In this case, stability refers to the compliance of products with fundamental quality parameters throughout the entire declared storage period. Manufacturers' activities to determine product stability are based on the regulatory requirements of the relevant regulatory documents in a specific field of activity. The study of the stability of pharmaceutical products should be based on current pharmacopoeial articles and current stability study requirements. The process of studying the stability of essential oils, which are multifunctional products, has the same goal: to determine the storage conditions and shelf life under which essential oils can be considered stable. The key differences between essential oils and food products and medicines are the absence of regulatory documentation not only governing the conduct of stability studies, but also establishing quality requirements for the vast majority of essential oils. In addition, essential oils are versatile products used in various industries: cosmetics, perfumery, agriculture, food, pharmaceuticals, etc. Based on this, it is clear that it is difficult to establish universal requirements for conducting stability studies. The complex of basic characteristics of essential oils (physical, aromatic, pharmacological properties) is determined by a mixture of individual organic substances—oil components, but studying changes in the content of a number of components does not allow us to make an unambiguous conclusion about the stability of the essential oil itself. Thus, it is clear that the main difficulty in determining the stability of essential oils lies in the need to conduct a comprehensive study and draw conclusions about the stability of essential oil as a complex multicomponent object. Also, as part of the stability study, it is necessary to determine the storage conditions under which possible changes in the component composition will not affect the unambiguous identification of the essential oil, and the content of a number of characteristic components will be within the acceptable range of criteria. It should be noted that changes in the composition of essential oils can lead not only to a loss of identity, but also directly to the formation of undesirable compounds that may have allergic and toxic properties. Thus, the issues of stability and safety are directly interrelated. Currently, the requirements for the quality of essential oils are most detailed in the texts of ISO standards dedicated to essential oils and in the texts of monographs of the European Pharmacopoeia. These standards include a list of indicators that allow for an unambiguous assessment of the quality of the essential oil in question. In addition to the quality standards described above, there are a number of other regulatory documents governing the composition of essential oils when used in ","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"41 5","pages":"1060-1075"},"PeriodicalIF":2.5,"publicationDate":"2026-08-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148700076","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":"Taste Function Versus Ultrastructure: Distinct Impacts of Inflammation and Surgery on the Chorda Tympani Nerve","authors":"Rujie Li,&nbsp;Shuainan Chen,&nbsp;Yuxiang Xia,&nbsp;Qiyue Chen,&nbsp;Die Yu,&nbsp;Wenjing Chen,&nbsp;Hailing Liu,&nbsp;Linhan Xia,&nbsp;Yideng Huang","doi":"10.1002/ffj.70099","DOIUrl":"https://doi.org/10.1002/ffj.70099","url":null,"abstract":"&lt;div&gt;\u0000 \u0000 &lt;p&gt;To investigate the primary factors influencing ultrastructural injuries of the chorda tympani nerve in patients with chronic otitis media, comparing the relative contributions of inflammatory severity and the type of surgical manipulation and to correlate these structural findings with postoperative taste function. Twenty-one patients undergoing chorda tympani transection for chronic otitis media were enrolled. The transected nerve specimens were stratified by inflammatory severity (Low, Moderate, High) and surgical manipulation type (transection without tension, with tension and tearing subgroups). Ultrastructural alterations, including myelin sheath injury and axonal deformation, were observed via transmission electron microscopy and evaluated using a semi-quantitative scoring system. These structural findings were further contextualised by data from a separate cohort of 256 patients, in which taste function was quantitatively assessed using gustatory strip tests from preoperative to six months postoperatively, stratified by similar surgical manipulation types and underlying disease pathology. Grouping by inflammatory severity revealed a significant gradient in nerve injury. The high-severity inflammation group exhibited significantly higher scores for both myelin sheath injury (2.42 ± 0.35) and axonal deformation (2.40 ± 0.36) compared to the low-severity group (0.91 ± 0.41 and 0.87 ± 0.42, respectively; all &lt;i&gt;p&lt;/i&gt; &lt; 0.001), with large effect sizes (&lt;i&gt;η&lt;/i&gt;&lt;sup&gt;2&lt;/sup&gt; ≥ 0.75). No statistically significant differences were found in any injury indicators among the different surgical manipulation groups (transection without tension, with tension and tearing subgroups) (all &lt;i&gt;p&lt;/i&gt; &gt; 0.05). This inflammatory ‘pre-damage’ provides a structural basis for the preoperative taste alterations and more rapid functional compensation observed in the inflammatory group in taste function studies. Meanwhile, functional taste assessment revealed that the incidence and duration of taste dysfunction were significantly influenced by the degree of intraoperative nerve manipulation, with severe traction and transection leading to the highest rates and most prolonged symptoms. This suggests that although the immediate pathological changes from surgical manipulation are not prominent against the background of pre-existing inflammatory damage, they still significantly impact postoperative taste function. Regarding the impact of inflammation, chronic otitis media remodels the neural structure of the chorda tympani nerve, which can lead to preoperative taste alterations and influence the nerve's tolerance to and recovery from surgical trauma. As for surgical manipulation, although the surgical procedure did not cause immediate significant ultrastructural damage, it was the main clinical determinant of postoperative taste dysfunction, especially for tractional procedures. Therefore, clinical strategies should integrally consider bot","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"41 5","pages":"1141-1148"},"PeriodicalIF":2.5,"publicationDate":"2026-08-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148700011","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}