From Egyptian mummies to the Chanel N° 5 perfume, aldehydes have been used for a long time and continue to impact our senses in a wide range of perfumes, foods, and beverages. Aldehydes represent one of the categories of volatile organic compounds (VOCs), which are categorized as chemicals with boiling points up to 260 °C and can be found in indoor environments in the gaseous phase. Because of their potential or known hazardous properties for humans, the World Health Organization (WHO)-Europe provided some guidelines that may prevent several health risks. Indeed, some aldehydes, reported to be risky for humans, have been retired from the market, such as butylphenyl methylpropional (BMHCA). The purpose of this review is to summarize the most important aldehydes found indoors and outdoors and analyse in depth the toxicological aspects of these compounds, whose presence in perfumes is often underestimated. In addition, the ingredients’ synonyms that are reported in the literature for the same compound were unified in order to simplify their identification. 

Aldehydes: What We Should Know About Them

A reasonable main branch opening angle can improve the canopy light environment of a tree, change the direction of nutrient transport, and promote the formation of flower buds. In this experiment, 3-year-old ‘Lu Hong 618’ was used as the test material to study the effects of different main branch opening angles (three treatments: 45°, 65°, and 85°) on the canopy light distribution, canopy characteristics, fruit quality, and flower bud quality of ‘Y’-shaped peach trees. The main findings were as follows: the solar energy utilization in the canopy varied greatly between different main branch opening angles, with the best relative light intensity of the canopy at 85°. In addition, the canopy light distribution on photosynthesis was more reasonable at 85°, and the daily variation range of CO2 concentration in the inner canopy was the greatest, which facilitated ventilation and light penetration in the inner canopy. With the increase in the main branch opening angle, the new growth of peach trees and the growth of the main branch trunk were inhibited. A reasonable branch opening angle results in good branch structure and leaf morphology. Leaf stomatal morphology and the soluble sugar and starch contents at different levels of the canopy are influenced by canopy light, and higher levels of canopy light can significantly increase the stomatal size and improve the leaf photosynthetic capacity, SPAD value, and soluble sugar and starch contents. With the increase in the main branch opening angle, C/N tended to increase. In addition, the distribution pattern of fruit quality in the canopy was similar to that of light distribution. In the same fruiting part, the fruit quality was higher at 85° and 45° than at 65° and slightly higher at 85° than at 45°, but the difference was not significant. The effects of different main branch opening angle treatments on the fruit weight, flesh firmness, soluble solids, and titratable acid were more significant. The 85° pulling angle effectively increased the light intensity of the different canopy layers of the peach trees and promoted the accumulation of nutrients. An 85° pulling angle can be used as a more suitable pulling angle for peach tree shaping cultivation.

/pdf/effect-of-branch-bending-on-the-canopy-characteristics-and-2kdjwa7a.pdf

Effect of Branch Bending on the Canopy Characteristics and Growth of Peach (Prunus persica (L.) Batsch)

Aroma in food plays an important role in food perception and acceptance, which depends on various mixtures of volatile organic compounds (VOCs). Moreover, VOCs are of great significance for aroma identification. In this study, headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS) technology was used to determine the VOCs in 10 pear syrups. A total of 127 VOCs were quantitatively determined, including 9 common VOCs and 46 characteristic VOCs of 10 pear syrups. The pear syrups were divided into three categories by cluster analysis, and thirty-eight differential VOCs were obtained using orthogonal partial least squares discrimination analysis (OPLS-DA) and fourteen key VOCs were selected by odor activity value (OAV). It was revealed that the key and common aroma components of pear syrups were butanoic acid, methyl ester, 2-methyl-, methyl ester and Hexanoic acid, and ethyl ester. The characteristic and differential VOCs were 10-Undecen-1-ol, Hexadecanal, n-Propylacetate, Cyclohexanol, 5-methyl-2-(1-methylethyl)-, (1S,2R,5S)-, Methional, Disulfide, dimethyl, 8-Nonenoic acid, ethyl ester, Naphthalene, 1,2-dihydro-1,1,6-trimethyl-, 3H-Purin-6-amine, N,N,3-trimethyl-, 2-Octanol,2,6-dimethyl-, Furyl hydroxymethyl ketone, Heptane, 2,2,4,6,6-pentamethyl-, and Butanoic acid,2-methyl-,methyl ester. The above results showed that different pear syrups had rich diversity in aroma compounds, with some components being shared among them while others are exclusive to specific syrups. 

Identification of Volatile Organic Compounds and Analysis of Aroma Characteristics in Ten Pear Syrups

The investigation of dwarfing rootstocks for the establishment of high-generation seed orchards is a prospective avenue of research. In this investigation, Pinus massoniana, Pinus yunnanensis var. pygmaea (P. pygmaea), and P. elliottii seedlings were used as rootstocks for grafting with P. massoniana scions. Grafting P. massoniana onto P. pygmaea rootstock resulted in observable phenotypic alterations in lateral branches, apical buds, and needle length. Certain characteristic metabolites of rootstocks, such as fatty acyls, pregnenolones, steroids, and steroid derivatives, were found to be highly expressed in scions after grafting. RNA-seq analysis revealed MYB-related, SBP, and bHLH demonstrating a significant positive correlation, while C2H2 and Orphans exhibited negative correlations with the differential intensity of metabolites related to lipids and lipid-like molecules. This study offers valuable insights for the establishment of rootstock breeding programs. 

Comparative metabolomics and transcriptomics analyses provide insights into branching changes induced by heterografting in Pinus massoniana seedlings

‘Binzi’ (BZ) (Malus domestica subsp. chinensis var. binzi Li Y.N.) and ‘Xiangguo’ (XG) (Malus domestica subsp. chinensis var. xiangguo Li Y.N.) are the ancient cultivars in China. The BZ fruits have a low-fragrant flavor on harvest day but a high-fragrant flavor after storage at room temperature, while the XG fruits have a stronger flavor when mature. ‘Starking’ (SK) and ‘Golden Delicious’ (GD) fruits have a rich flavor and are recognized by all countries in the world. However, information on the differences between ancient Chinese cultivars and Western apple cultivars in aroma compounds remains unknown. The apple fruits were collected for continuous two years. Aroma compounds in the skin and pulp of the fruits were detected at room temperature (20 ± 1 °C) during storage. The dynamics of VOCs in BZ and SK fruits were more similarly reflected in esters, while those of XG and GD fruits were reflected in aldehydes and alcohols. Ethyl 2-methylbutyrate, with an extremely low odor threshold, was the main source of typical apple flavor in SK, BZ, and XG fruits, while hexyl acetate was the source of the banana flavor in GD fruits. 6-methyl-5-hepten-2-one and β-damascenone were the important ketones produced in the later stage of storage, derived from the carotenoid metabolism pathway and providing a citrus and rose flavor to the four apple cultivars. SK had the highest number of characteristic aroma components, which were mainly derived from the amino acid metabolism pathway, providing fruits with a sweet and fruity flavor. Although the characteristic aroma components of GD were derived from the fatty acid metabolic pathway, the number of volatile esters was lower. Ethyl butyrate, derived from the saturated fatty acid metabolism, had the highest content in BZ, providing a pineapple flavor; the flavor of XG was mainly derived from ethyl 2-methylbutyrate, 6-methyl-5-hepten-2-one, and β-damascenone. Therefore, we suggest BZ and XG apples as the aroma-breeding material with which to enrich new cultivars’ aroma components, derived from the fatty acid metabolism and carotenoid metabolism pathways, respectively. 

Analysis of Aroma Characteristics of ‘Binzi’ and ‘Xiangguo’ Apple—Ancient Cultivars in China

‘Huahong’ is a popular apple cultivar because of its anti-browning properties and appealing aroma and flavor. It is mainly planted by grafting on dwarf interstocks in Northeast China. We investigated the different aroma profiles of apple fruits grown from six dwarf interstocks (‘CG24’, ‘SH38’, ‘SH3’, ‘MD001’, ‘Mac9’, and ‘CX5’) and from no interstocks (CK). A total of 55 VOCs were detected, including esters (25), aldehydes (14), alcohols (8), ketones (3), alkane hydroxyls (3), and acids (2). Among the VOCs, 48 were detected in the skin and 21 in the pulp. The skin of ‘Huahong’ apples had a strong sweet aroma, and the pulp was green with a subtle aroma. The dominant compounds (>5% of total content) in the skin were 2-methyl butyl acetate, hexyl 2-methyl butyrate, caproic acid butyl ester, hexanal, (Z)-2-heptene aldehyde, and 6-methyl-5-heptene-2-ketone, while in the pulp, they were 2-methyl butyl acetate, methanol, 2-methyl-1-butanol, hexanol, and hexane. Compared with CK, ‘SH38’, ‘MD001’, and ‘SH3’ interstocks had increased total aroma content, and ‘CX5’ and ‘CG24’ had suppressed aroma. The effects of interstocks on aroma were mainly reflected in skin. The VOC content ranged from 3297.52 to 9895.75 µg·kg−1 in skin, and from 748.62 to 1369.21 µg·kg−1 in pulp. PCA revealed that use of interstock ‘SH38’ mainly affected esters. ‘MD001’ affected hexane and 4-pentene-1-acetate; ‘Mac9’ and ‘SH3’ affected octanoic acid-2-methyl butyl ester, hexyl butyrate, and 2-methyl-1-butanol; and ‘CX5’ and ‘CG24’ had a greater impact on isoamyl propionate and 1-pentene-3-ol. Finally, ‘SH38’ had the highest principal comprehensive score. ‘SH38’ and ‘SH3’ interstocks resulted in significantly increased apple VOC content.

/pdf/dwarf-interstocks-improve-aroma-quality-of-huahong-apple-2llcdk06.pdf

Dwarf Interstocks Improve Aroma Quality of ‘Huahong’ Apple (Malus × domestica)

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Dwarf Interstocks Improve Aroma Quality of ‘Huahong’ Apple (Malus × domestica)