GC-MS analysis – Page 4

Chemical profile and bioactivity of essential oils from five Turkish thyme species against white mold fungal disease agent Sclerotinia sclerotiorum

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Researchers studied five types of Turkish thyme plants to see if their essential oils could fight a harmful fungus called Sclerotinia sclerotiorum that damages crops like cucumbers and sunflowers. They found that thyme oils, especially those rich in carvacrol and thymol, were very effective at stopping fungal growth. These natural plant oils could be used as safer alternatives to chemical fungicides in farming, reducing environmental damage while controlling plant diseases.

Identification of Trichoderma spp., Their Biomanagement Against Fusarium proliferatum, and Growth Promotion of Zea mays

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Researchers isolated and tested special fungi called Trichoderma that can fight crop disease-causing fungi and promote plant growth. When applied to maize plants infected with disease-causing Fusarium, the Trichoderma fungi completely eliminated the disease and made the plants grow healthier and larger. This natural approach offers farmers a chemical-free alternative to protect crops while improving plant health.

Biocontrol Potential of a Mango-Derived Weissella paramesenteroides and Its Application in Managing Strawberry Postharvest Disease

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Researchers discovered a beneficial bacterium called Weissella paramesenteroides that naturally lives on mango fruit and can protect strawberries from fungal diseases during storage. The bacterium works by releasing special chemicals in the air called volatile organic compounds that prevent mold growth without direct contact. This provides a natural, food-safe alternative to synthetic fungicides for keeping fresh fruit fresher longer.

Comparative Characterization of Key Volatile Compounds in Slow- and Fast-Growing Duck Raw Meat Based on Widely Targeted Metabolomics

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This study compared the aroma and flavor compounds in raw duck meat from two different breeding types: slower-growing heritage breeds and faster-growing commercial breeds. Using advanced chemical analysis tools, researchers found that slow-growing ducks produce meat with a fatty and fruity smell due to higher levels of certain oils, while fast-growing ducks have a mushroom-like aroma. The study also revealed that differences in the meat’s chemical composition, particularly in fat metabolism and amino acids, explain these flavor differences and can help duck farmers breed better-tasting birds.

Physicochemical Characteristics of Chitosan Extracted from Pleurotus ostreatus and Its Anticancer Activity Against the MDA-MB-231 Breast Cancer Cell Line

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Researchers extracted a compound called chitosan from oyster mushrooms (Pleurotus ostreatus) and tested its ability to fight breast cancer cells. The chitosan successfully killed cancer cells by triggering apoptosis, a natural cell death process, while showing promise as a safer alternative to conventional chemotherapy. The study demonstrates that mushroom-derived compounds could have significant therapeutic potential for cancer treatment with fewer side effects than traditional drugs.

Bioactivity and chemical screening of endophytic fungi associated with seaweeds Gracilaria sp. and Sargassum sp. of the Bay of Bengal, Bangladesh

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Researchers discovered several types of fungi living inside seaweed from Bangladesh’s Bay of Bengal coast. These fungi produce natural compounds that can fight bacteria, reduce harmful oxidative damage, and potentially kill cancer cells. The study identified specific chemical compounds responsible for these beneficial properties, suggesting these fungi could be useful sources for developing new medicines.

Improvement of antioxidant capacity, aroma quality, and antifungal ability of cherry by phenyllactic acid treatment during low temperature storage

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Researchers found that treating sweet cherries with phenyllactic acid (PLA), a natural organic acid, can significantly extend their shelf life while keeping them fresh and flavorful. A treatment with 8 mmol·L⁻¹ PLA concentration worked best, reducing decay, maintaining firmness and sweetness, and improving the fruit’s natural antioxidant properties during cold storage. This natural preservative approach offers a safe alternative to chemical fungicides while preserving the delicious taste and nutritional quality that consumers value in cherries.

Reduction of Beany Flavor and Improvement of Nutritional Quality in Fermented Pea Milk: Based on Novel Bifidobacterium animalis subsp. lactis 80

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Researchers used a beneficial bacteria strain (Bifidobacterium animalis subsp. lactis 80) to ferment pea milk, reducing the unpleasant ‘beany’ taste that limits pea milk popularity. Fermentation broke down flavor compounds responsible for grassy and fatty odors while creating new fruity and floral aromas. The process also improved the milk’s texture and consistency while maintaining nutritional benefits, making pea-based beverages more appealing to consumers.

Influences of Spices on the Flavor of Meat Analogs and Their Potential Pathways

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This research studied how adding spices like black pepper, garlic, onion, and red pepper to plant-based meat products during manufacturing can improve their flavor. Scientists analyzed over 50 commercial meat analog products and found that spices reduced unpleasant bean-like flavors while adding pleasant tastes. When spices were added during the high-temperature extrusion process used to make these products, they prevented bad-tasting chemicals from forming and added nice flavors like citrus and spice notes.

Research Keyword: GC-MS analysis