Flavour and Fragrance Journal最新文献

{"title":"A Novel Analytical Method for Rapid Detection of Batch-To-Batch Variation and Storage Stability of Natural Flavouring Materials by Online Py-GC/MS Technology","authors":"Changrong Luo,&nbsp;Guijun Yu,&nbsp;Bingyu Wu,&nbsp;Lingjie Zeng,&nbsp;Qianqian Yin,&nbsp;Qian Zhang,&nbsp;Bing Wang,&nbsp;Shihao Shen,&nbsp;Wenyan Xie","doi":"10.1002/ffj.70048","DOIUrl":"https://doi.org/10.1002/ffj.70048","url":null,"abstract":"<div>\u0000 \u0000 <p>Ensuring batch-to-batch consistency and storage stability of natural flavouring materials is a critical yet challenging task in quality control for consumer product industries. This study presents and validates a novel application of online pyrolysis–gas chromatography/mass spectrometry (Py-GC/MS) as a rapid tool for assessing flavour quality. By generating comprehensive pyrolysis fingerprints, the method profiles both volatile and non-volatile constituents within complex matrices. The Py-GC/MS method was first systematically validated, demonstrating satisfactory precision, reproducibility, and sensitivity. It was then applied to three representative flavourings: wild jujube tincture, lemon oil and apple juice concentrate. The results successfully discriminated between production batches, revealing high compositional consistency in processed extracts (wild jujube tincture and apple juice concentrate). Furthermore, the method effectively monitored storage-induced chemical changes, detecting subtle marker shifts in stable tinctures as well as a pronounced oxidative degradation pathway in lemon oil, with identification of key aging-related compounds. This single automated analysis provides a holistic, application-relevant thermal fingerprint that surpasses conventional profiling techniques. The study demonstrates that online Py-GC/MS is an efficient and reliable quality control tool suitable for natural flavouring materials screening, batch acceptance testing and shelf-life prediction, offering significant technical support for quality assurance in the flavour and related industries.</p>\u0000 </div>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"41 3","pages":"567-585"},"PeriodicalIF":2.0,"publicationDate":"2026-04-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147707842","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":"Promising Nutritional Values of Anethum graveolens Used as a Flavourful Herb for Dishes and Bioinsecticidal Agent Against Mediterranean Fruit Fly, Ceratitis capitata (Wiedemann): Attractancy and Lethality","authors":"Fatma Guesmi,&nbsp;Insaf Sadraoui Ajmi,&nbsp;Mabrouk Horchani,&nbsp;Linda Khantouch,&nbsp;Mohamed Salah Allagui,&nbsp;Angelo Maria Giuffrè,&nbsp;Marta Vargas Pérez,&nbsp;Roberto Romero González,&nbsp;Ahmed Landoulsi","doi":"10.1002/ffj.70062","DOIUrl":"https://doi.org/10.1002/ffj.70062","url":null,"abstract":"<div>\u0000 \u0000 <p>The current study aimed to delve into the nutritional value and insecticidal effect associated with <i>Anethum graveolens</i> (dill) against <i>Ceratitis capitata</i>. Characterisation of <i>Anethum</i> phytocompounds was carried out using GC/MS spectra. Chromatographic analysis uncovered that <i>Anethum</i> is rich in bioactive phytochemicals, including apiol, eucalyptol, α-tujene and (+)-2-bornanone. Dill exhibited significant antioxidant activity, ranking closely behind ascorbic acid with IC50 values of 27.5 μg/mL and displayed optimal inhibition zones comparable to those seen with standard antibacterial agents. Recent findings indicate a dose-dependent relationship regarding the repellency effects of <i>Anethum</i> essential oil. When agricultural pests were treated with a low concentration (0.000079 μL/cm²) of dill oil, a repellency percentage (RP) value of −20 was observed. Additionally, at concentrations of 0.000159 and 0.000238 μL/cm², the volatile oil demonstrated repellency values of −40 and −53, respectively. The lethal time (LT95) for <i>Anethum</i> (0.0000597 μL/cm²) was approximately 7.215 h. It displayed a significant toxic effect, with a median lethal time (LT50) of 4.748 h at a concentration of 0.0000398 μL/cm² and 3.174 h at 0.0000597 μL/cm². In addition, a molecular docking approach using the receptor: ‘medfly Odorant Binding Protein CcapOBP22/CcapOBP69a’(pdb: 6hhe) related to <i>‘Ceratitis capitata’</i> was performed and significant results were obtained, especially with ‘3-Cyclohexene-1-ethanol, β,4-dimethyl-’ and ‘Phenol, 2-methyl-5-(1-methylethyl)-’.</p>\u0000 </div>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"41 3","pages":"549-566"},"PeriodicalIF":2.0,"publicationDate":"2026-04-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147708358","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":"Differences in Key Storage Qualities and Flavours of Several Different Baked Hazelnuts","authors":"Miao Fu,&nbsp;Hongyu Jiang,&nbsp;Chuan Tian,&nbsp;Yanyan Wu,&nbsp;Le Chen,&nbsp;Ziyi Huang,&nbsp;Chunmao Lyu","doi":"10.1002/ffj.70080","DOIUrl":"https://doi.org/10.1002/ffj.70080","url":null,"abstract":"<div>\u0000 \u0000 <p>To scientifically evaluate the storage quality and flavour differences of different baked hazelnuts, this study examined raw hazelnuts (Raw Hazelnuts, RH), traditional baked hazelnuts (Baked hazelnuts, BH), and herbal salt-pepper flavoured hazelnuts (Flavoured hazelnuts, FH). The Schaal oven method was employed to store these samples at 60°C for 18 days, measuring colour, texture and oil oxidation every 3 days. Taste characteristics and volatile flavour compounds were analysed using an electronic tongue and headspace solid phase microextraction/gas chromatography–mass spectrometry (HS-SPME/GC–MS). Results indicated that the FH group maintained superior colour and texture during storage while significantly inhibiting increases in acid value, peroxide value and anisidine value (<i>p</i> &lt; 0.05), thus delaying iodine value decline (<i>p</i> &lt; 0.05). Additionally, electronic tongue analysis revealed a significant increase in salty signals for the FH group alongside notable decreases in astringent, bitter and aftertaste signals (<i>p</i> &lt; 0.05). GC–MS identified a total of 113 volatile compounds; notably, the FH group exhibited the highest diversity with 91 compounds totaling 22,241.14 μg/kg. Based on the OAV value and VIP value, 19 key differential aroma substances were further identified, including 6 ketones, 5 pyrazines, 4 aldehydes, 3 alcohols and 1 ester. 3-nonen-2-one, 4-hexen-3-one and methyl salicylate are unique key aroma compounds in FH samples. This study not only lays a theoretical foundation for the development of new multi-flavour baked hazelnut products, but also provides practical guidance for the application of natural antioxidants in extending the shelf life of nut foods.</p>\u0000 </div>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"41 3","pages":"504-517"},"PeriodicalIF":2.0,"publicationDate":"2026-04-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147708159","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":"Formulation Strategy of Cymbopogon spp. Essential Oils to Reduce Irritation of Cinnamomum Burmani Essential Oil While Preserving Anti-Streptococcus mutans Activity","authors":"Ying-Yu Zhang,&nbsp;Su-Yeon Park,&nbsp;Yue Yuan,&nbsp;Zhi-Wen Zhang,&nbsp;Qing-Xia Zhao,&nbsp;Jun-Song Xiao,&nbsp;Hua Wu","doi":"10.1002/ffj.70067","DOIUrl":"https://doi.org/10.1002/ffj.70067","url":null,"abstract":"<div>\u0000 \u0000 <p>Dental caries, a prevalent global health issue, arises from ecological dysbiosis of the oral biofilm, with <i>Streptococcus mutans</i> (<i>S. mutans</i>) being a primary cariogenic pathogen. Although <i>Cinnamomum burmani</i> essential oil (CBEO) possesses strong antimicrobial properties, its clinical utility is constrained by irritancy and cytotoxicity. This study therefore aimed to enhance antibacterial efficacy against <i>S. mutans</i> and reduce cytotoxicity by combining CBEO with three <i>Cymbopogon</i> spp. essential oils: <i>C. nardus</i> (CNEO), <i>C. citratus</i> (CCEO), and <i>C. khasans</i> (CKEO). The chemical compositions of the essential oils were characterised by GC–MS. Optimal combination ratios were screened via the agar diffusion method, and the minimum inhibitory/bactericidal concentrations (MIC/MBC) were determined using the microbroth dilution method. Antibacterial, anti-biofilm, and acid-production-inhibiting effects were evaluated through time-kill assays, biofilm staining, and pH measurements, respectively. Virulence gene expression was assessed by qRT-PCR, and cytotoxicity was determined via MTT assay on RAW 264.7 cells. GC–MS analysis revealed distinct chemical profiles: CBEO was predominantly (E)-cinnamaldehyde (60.98%), whereas CNEO, CCEO and CKEO were rich in citronellal, α-citral and geraniol, respectively. Synergistic antibacterial effects were observed for the combinations CNEO:CBEO (2:3), CCEO:CBEO (1:1), and CKEO:CBEO (1:4). At sub-inhibitory concentrations, these combinations dose-dependently inhibited biofilm formation (73.25%–91.25%), maintained a near-neutral pH, and downregulated the expression of key virulence genes associated with adhesion (<i>gbpB, spaP</i>), exopolysaccharide synthesis (<i>gtfB, gtfC, gtfD</i>), acid tolerance (<i>brpA, relA</i>) and global regulation (<i>vicR</i>). Furthermore, the combination formulas significantly reduced cytotoxicity against RAW 264.7 cells compared to CBEO alone. In conclusion, the combination of <i>Cymbopogon</i> spp. essential oils with CBEO demonstrates a multitargeted synergistic effect against <i>S. mutans</i> and is associated with reduced cytotoxicity at the tested concentrations, suggesting potential for improved biosafety. These findings provide preliminary evidence for a promising formulation strategy, warranting further investigation to elucidate the underlying mechanisms and confirm safety in more complex models.</p>\u0000 </div>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"41 3","pages":"469-480"},"PeriodicalIF":2.0,"publicationDate":"2026-04-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147708309","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 Chemical Profile and Biological Properties of the Genera Grimmia and Dicranum","authors":"Gonca Çelik,&nbsp;Nevzat Batan,&nbsp;Huseyin Sahin,&nbsp;Nimet Baltaş,&nbsp;Arif Bozdeveci,&nbsp;Nurettin Yaylı","doi":"10.1002/ffj.70058","DOIUrl":"https://doi.org/10.1002/ffj.70058","url":null,"abstract":"<div>\u0000 \u0000 <p>Essential oils (EOs) are a significant component of herbal medicine worldwide. However, the components of the EOs from <i>Grimmia orbicularis</i> Bruch ex Wilson, <i>Grimmia alpestris</i> Schleich, <i>Grimmia ovalis</i> (Hedw.) Lindb., <i>Grimmia lisae</i> De., <i>Dicranum scoparium</i> Hedw., <i>Dicranum majus</i> Sm., <i>Dicranum polysetum</i> Sw. and <i>Dicranum spadiceum</i> J.E. Zetterst., as well as the antimicrobial activity of eight moss EOs and methanol extracts (MEs), and the antioxidant, anti-urease, anti-xanthine oxidase (XO) activity and total phenolic content (TPC) of MEs from these eight moss species have not yet been systematically evaluated. The composition of the EOs was determined using the GC/FID/MS method. The antioxidant activities of MEs from eight mosses were assessed using the FRAP and DPPH methods. In addition, the MEs of these eight mosses were analysed for TPC, urease and XO activity using a reference. A total of 80 compounds were identified in the EOs of the eight mosses, including mainly aldehydes (7.3%–95.3%), monoterpene hydrocarbons (53.7%–60.6%), oxygenated monoterpenes (0.2%–16.7%) and terpene-related compounds (1.3%–51.2%). The methanol extract of <i>D. scoparium</i> (FRAP: 341.107 ± 1.248 μmol; DPPH SC₅₀: 0.145 ± 0.005 mg/mL) exhibited the highest antioxidant activities, surpassing even Trolox. Furthermore, the methanol extract of <i>D. scoparium</i> significantly inhibited urease and XO, with IC₅₀ values of 2.542 ± 0.023 μg/mL and IC₅₀: 7.652 ± 0.054 μg/mL, respectively. The chemical composition of the EOs of these eight mosses is presented. Additionally, the biological activities were evaluated, confirming the ethnopharmacological use of these mosses based on their biological properties.</p>\u0000 </div>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"41 3","pages":"628-642"},"PeriodicalIF":2.0,"publicationDate":"2026-04-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147708328","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":"Synergistic Essential Oil Blends: Chemical Composition, Antimicrobial Activity and Antioxidant Properties for Cosmetic Preservation","authors":"Yousef Al-ebini,&nbsp;Shaker Al-Hasnaawei,&nbsp;Rekha M M,&nbsp;Subhashree Ray,&nbsp;Kattela Chennakesavulu,&nbsp;Vipasha Sharma,&nbsp;Shaima Messa","doi":"10.1002/ffj.70055","DOIUrl":"https://doi.org/10.1002/ffj.70055","url":null,"abstract":"<div>\u0000 \u0000 <p>This study explores the chemical composition, antimicrobial synergy and antioxidant properties of essential oil blends from <i>Thymus vulgaris</i>, <i>Origanum vulgare</i>, <i>Rosmarinus officinalis</i>, <i>Lavandula angustifolia</i> and <i>Cinnamomum verum</i> as natural preservatives in anti-ageing cosmetic emulsions. Gas chromatography–mass spectrometry (GC–MS) identified key bioactives (thymol 45.23%, carvacrol 72.56%, trans-cinnamaldehyde 74.32%), driving broad-spectrum activity against <i>Staphylococcus aureus</i>, <i>Pseudomonas aeruginosa</i>, <i>Escherichia coli</i>, <i>Candida albicans</i> and <i>Aspergillus brasiliensis</i>. Synergistic blends (e.g., thyme-oregano, FICI ≤ 0.375) reduced minimum inhibitory concentrations by 50%, meeting ISO 11930:2019 standards (&gt; 3 log reduction for bacteria, &gt; 1 for fungi by Day 14). Antioxidant properties maintained peroxide values at 3.67 meq O₂/kg and TBARS at 0.56 mg MDA/kg over 6 months at 40°C, extending shelf-life by 2–3 months. Statistical validation (ANOVA, Tukey's test, <i>p</i> &lt; 0.01) confirmed efficacy and stability. Sensory scores (&gt; 7.5/9) highlight consumer appeal. These analytical insights underscore the potential of essential oil blends as sustainable alternatives to synthetic preservatives, with implications for analytical chemistry in cosmetic material development.</p>\u0000 </div>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"41 3","pages":"535-548"},"PeriodicalIF":2.0,"publicationDate":"2026-04-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147708084","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":"Fabrication and Characterisation of Lime Essential Oil Nanoemulsion Using the Emulsion Inversion Point (EIP) Method","authors":"Ngo Kim Ngan,&nbsp;Phan Ngoc Hoa,&nbsp;Le Thi Thuy,&nbsp;Tran Thi Hong Hanh,&nbsp;Nguyen Thi Lan Phi","doi":"10.1002/ffj.70060","DOIUrl":"https://doi.org/10.1002/ffj.70060","url":null,"abstract":"<div>\u0000 \u0000 <p>Lime essential oil (EO), which possesses a fresh and cheerful aroma, strong antioxidants and antibacterial activities, is widely used in the food, cosmetic and pharmaceutical industries. However, it is insoluble in water and sensitive to environmental factors. Therefore, the objective of this study was to fabricate a lime essential oil nanoemulsion using the emulsion inversion point (EIP) method and to evaluate its particle characteristics, antioxidant capacity and stability under various storage conditions. The EO, extracted from <i>Citrus limonia</i> Osbeck peel, comprised 57 volatile compounds, of which 29 compounds had concentrations exceeding 0.05%. The nanoemulsion was prepared using lime EO and coconut oil (6:4) at a 10% oil-phase concentration, with a 1:1 surfactant-to-oil ratio and a Tween 80:lecithin ratio of 8:2 under 1200 rpm mixing. The resulting formulation exhibited a mean particle size of 76.79 ± 1.25 nm, a PDI of 0.316 ± 0.003, and a zeta potential of −50.8 ± 1.75 mV. The antioxidant activity of lime EO was preserved after nanoemulsion encapsulation, with IC₅₀ values of 33.5 and 29.0 mg/mL for DPPH and ABTS assays, respectively. During a 28-day storage period, particle sizes of the nanoemulsion slightly increased, whereas its PDIs decreased, and its zeta potential remained unchanged. Over 28 days, the encapsulation efficiency of the lime essential oil nanoemulsion ranged from 77.79% to 78.31%, with a total of 47 volatile compounds retained. As a result, the lime essential oil nanoemulsion, which preserves key volatile compounds and maintains antioxidant capacity, is a promising material for developing food, cosmetic and pharmaceutical products.</p>\u0000 </div>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"41 2","pages":"415-425"},"PeriodicalIF":2.0,"publicationDate":"2026-01-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146193605","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 Microbiota, Volatile Flavour Compounds and Sensory Quality of Tea and Coffee Flower Rice Wine After Fermentation Process Optimisation","authors":"Yuwen Peng,&nbsp;Qi Wang,&nbsp;Kunyi Liu,&nbsp;Jia Xu,&nbsp;Danting Wang","doi":"10.1002/ffj.70051","DOIUrl":"https://doi.org/10.1002/ffj.70051","url":null,"abstract":"<div>\u0000 \u0000 <p>To develop a new-type of rice wine, tea flowers and coffee flowers were added due to their unique flavour, and the fermentation parameters were optimised. Meanwhile, the microbiota and volatile flavour compounds (VFCs) in tea and coffee flower rice wine (TCFRW) were investigated. The results showed that the optimised TCFRW exhibited a buff, transparent colour, rich and harmonious aroma, and mellow and refreshing taste by the sensory evaluation when 1.1% tea flowers and 0.7% coffee flowers were added, respectively, and fermented at 25.4°C for 3.3 d. Meanwhile, <i>Pediococcus</i> (the relative abundance was 62.6%) and <i>Lactobacillus</i> (18.7%) were the dominant bacteria at the genus in TCFRW, while <i>Rhizopus</i> and <i>Saccharomyces</i> were the main fungi, accounting for 68.2% and 11.3% respectively. Furthermore, 798 VFCs belonging to 13 classes were successfully detected and identified in TCFRW, including 217 esters, 158 terpenes, 93 heterocyclic compounds and 84 ketones, while coffee flowers are rich in terpenes, providing the wine with a violet almond aroma, while tea flowers mainly contribute phenylethanol linalool floral fragrance. The synergistic fermentation of the two with glutinous rice can significantly enhance the floral OAV of TCFRW. To sum up, this study will provide a theoretical basis and practical guidance for the development and quality control of novel products of rice wine and enhancing the value-added potential of tea flowers and coffee flowers.</p>\u0000 </div>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"41 2","pages":"368-386"},"PeriodicalIF":2.0,"publicationDate":"2026-01-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146193448","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":"Chemical Composition, Antithrombotic and Anti-Inflammatory Effects of the Essential Oil From Two Black Ginger Species in Vietnam","authors":"Hong Luyen Le,&nbsp;Hai Pham The,&nbsp;Long Vu Dao,&nbsp;Thi Van Anh Nguyen,&nbsp;Thanh Huong Le","doi":"10.1002/ffj.70053","DOIUrl":"https://doi.org/10.1002/ffj.70053","url":null,"abstract":"<div>\u0000 \u0000 <p>The current study evaluated the chemical composition, antithrombotic and anti-inflammatory effects of the essential oils from two black ginger species in Vietnam: <i>Distichochlamys citrea</i> (EO-DC) and <i>Kaempferia parviflora</i> (EO-KP). GC–MS results showed that EO-DC is mainly composed of oxygenated monoterpenes (89.67%), in which geranial (23.90%), 1,8-cineole (23.45%) and neral (15.59%) were found as predominant compounds. In contrast, EO-KP was rich in monoterpenes (53.55%) with camphene (19.12%), β-pinene (18.88%) and α-pinene (10.79%) as the most abundant constituents. At 2 mg/mL, both ginger essential oils exhibited potent suppressive activity against platelet aggregation triggered by adenosine diphosphate (ADP), by reducing the maximal percentage of aggregation (% Inhibition &gt; 95%), slope and overall area under the aggregation curve. At 20 mg/mL, EO-DC significantly prolonged the clotting time via the activated partial thromboplastin time (APTT) and the prothrombin time (PT) (APTT: 62.35 ± 8.13 s and PT: 14.33 ± 1.95 s), while EO-KP only lengthened APTT (52.20 ± 14.57 s). None of the samples displayed anticoagulant activity via the thrombin time (TT). Moreover, EO-DC (IC₅₀: 42.72 ± 0.84 μg/mL) outperformed EO-KP (IC₅₀: 53.47 ± 0.71 μg/mL) on inhibiting NO production in murine macrophage RAW 264.7 cells. Molecular docking revealed that key constituents, including geranyl acetate, geraniol and neral from EO-DC and linalool from EO-KP, bound favourably to targets involved in coagulation and platelet aggregation (e.g., Factor Xa, VKOR, COX-1, PAR1), suggesting a multi-target anticoagulant mechanism. These findings support the potential of black ginger essential oils in managing inflammation and cardiovascular disorders and warrant further pharmacological investigation.</p>\u0000 </div>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"41 2","pages":"387-401"},"PeriodicalIF":2.0,"publicationDate":"2026-01-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146193459","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":"Effects of Different Elicitors on Terpene Production and Biological Activities of Streptomyces sp. PT6","authors":"Risa Nofiani,&nbsp; Rizky,&nbsp;Puji Ardiningsih,&nbsp; Rudiyansyah,&nbsp;Muhammad Hanapi,&nbsp;Muhammad Arif Alfarizal,&nbsp;Dinaa Ulayaa Aqilatun Najlaa,&nbsp;Des Saputro Wibowo,&nbsp;Agus Sukito,&nbsp;Fitri Setiyoningrum","doi":"10.1002/ffj.70042","DOIUrl":"https://doi.org/10.1002/ffj.70042","url":null,"abstract":"<div>\u0000 \u0000 <p><i>Streptomyces</i> is recognised for its capability to produce a diverse array of secondary metabolites characterised by unique structures and a wide range of biological activities. However, the production of these secondary metabolites often diminished when cultivated under laboratory conditions. In this study, various elicitors were used to enhance or induce secondary metabolites of <i>Streptomyces</i> sp. PT6 and their effects were evaluated for antimicrobial and cytotoxic activities as well as the secondary metabolite profiles using TLC, GC–MS and LC–MS–MS. ISP2 CuSO₄ extract was prepared by cultivating <i>Streptomyces</i> sp. PT6 in ISP2 supplemented with CuSO₄ • 5H₂O; 3 μM exhibited the best antimicrobial and cytotoxic activities. Each extract showed different secondary metabolite profiles using two different GC–MS methods. Method 1 successfully identified various terpenes, including 3-carene, <i>p</i>-cymene D-limonene and linalool, but method 2 failed to detect these terpenes. The presence of D-limonene and linalool in 4 extracts (ISP2, ISP2 CuSO₄, ISP2 catechol and ISP2 quercetin) was confirmed through comparison with standard solutions. Several nodes from the GC–MS datasets and all nodes from the LC–MS–MS dataset remained unidentified based on untargeted metabolomic analysis, indicating the presence of potentially novel compounds. These findings indicate that <i>Streptomyces</i> sp. PT6 has the potential to produce antimicrobial, cytotoxic, flavour or fragrance compounds.</p>\u0000 </div>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"41 2","pages":"308-323"},"PeriodicalIF":2.0,"publicationDate":"2026-01-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146176173","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}