Despite the distinctive characteristics and remarkable efficacy, animal medicine is stenchy, which decreases the comp-liance of patients. At the moment, the research on the method for deodorizing animal medicines lags behind. To be specific, the components related to the odor and the basic properties transformation of the components are unclear and there is a lack of specific deodorizing method. This study aims to clarify the main components related to the stench of animal medicine, such as aldehydes, amines, trimethylamines and sulfur compounds, and their basic properties, and to explore their metabolism and transformation in vivo and in vitro, which is expected to serve as a reference for the research on deodorization of animal medicine and development of new techniques.
Animals ; Odorants ; Aldehydes

气味是评价食品新鲜度最重要的参数之一。当气味以其自然浓度存在时，会在嗅觉系统中引发不同的神经活动模式。本研究提出了一种通过检测食物气味进行食物检测与评价的在体生物传感系统。我们通过将多通道微电极植入在清醒大鼠嗅球的僧帽/丛状细胞层上，进而对神经信号进行实时检测。结果表明，不同的气味可以引起不同的神经振荡活动，每个僧帽/丛状细胞会表现出特定气味的锋电位发放模式。单个大鼠的少量细胞携带足够的信息，可以根据锋电位发放频率变化率的极坐标图来区分不同储存天数的食物。此外，研究表明气味刺激后，β振荡比γ振荡表现出更特异的气味响应模式，这表明β振荡在气味识别中起着更重要的作用。综上，本研究提出的在体神经接口为评估食品新鲜度提供了一种可行性方法。
Olfactory Bulb ; Odorants ; Smell

OBJECTIVETo establish a salivary sediment malodor system, and to evaluate the effect of several kinds of bacteria dedicated to the halitosis formation, hence to identify halitosis-correlated bacteria.

METHODSThe proportion of the supernatant and sediment, gained from centrifugal whole saliva, was adjusted to establish a salivary sediment malodor system incubated in facultative aerobic environment under 37 degrees C for 7 hours. The halitosis indexes in both gaseous phase and liquid phase were checked by direct sniffing, and volatile sulphur compounds (VSCs) and pH were determined by halimeter and glass electrode respectively between hours to evaluate the malodor formation. The suspended fluid of suspicious halitosis-correlated bacteria and non-halitosis-correlated bacteria and water control were introduced into the salivary sediment system incubated for 1 hour. The five groups were incubated in facultative aerobic environment under 37 degrees C in the residual hours. The halitosis indexes, VSCs and pH changes were recorded between hours.

RESULTSThe salivary sediment malodor system can simulate the metabolism of halitosis formation to produce halitosis. The odors of the suspicious halitosis-correlated bacteria introduced groups were higher than the non-halitosis-correlated bacteria and water control group.

CONCLUSIONWith its simple but fundamental manipulations, incubated whole saliva is a powerful model for study of the metabolism of the oral mixed microbial flora, malodor formation, and other oral diseases-related processes.

Bacteria ; Halitosis ; Humans ; Odorants ; Saliva

OBJECTIVESTo establish the normal value of Sniffin' Sticks test in Chinese population and to explore it's clinical application in China.

METHODSOne hundred and five healthy volunteers were choosen from the department of physical examination of Beijing Tongren Hospital between 2007 and 2013. Another 165 patients complained of abnormal olfactory function were obtained from the outpatient clinic of the department of otorhinolaryngology head and neck surgery in the same period and were divided into two groups: 92 in hyposmia and 73 in functional anosmia group. The 270 subjects were divided into 3 subgroups:younger group ( <35 years of age), middle-age group (35-55 years of age) and older group ( > 55 years of age). The olfactory functions were examined with Sniffin' Sticks test and T & T test, respectively. All analyses were performed using SPSS 12.0 software.

RESULTSFor the normal value of Sniffin' Sticks test, TDI score was > 30.12 for younger group, > 27.37 for middle-age group and > 20.43 for older group; the mean TDI score was 32.12 ± 3.95 for healthy group, 17.52 ± 10.37 for hyposmia and 3.56 ± 3.49 for functional anosmia group; the differences in TDI score, olfactory threshold, discrimination threshold and identification threshold between healthy group and olfactory dysfunction group with different ages had statistical significance (Younger group: FTDI = 125.136, P = 0.000; FT = 49.454, P = 0.000;FD = 89.037, P = 0.000; FI = 39.888, P = 0.000; Middle-age group: FTDI = 190.240, P = 0.000; FT = 128.374, P = 0.000;FD = 174.122, P = 0.000;FI = 178.945, P = 0.000;Older group: FTDI = 72.992, P = 0.000; FT = 26.599, P = 0.000; FD = 77.119, P = 0.000; FI = 88.107, P = 0.000, respectively) . The mean T & T value was -1.00 ± 0.98 for healthy group, 2.27 ± 2.01 for hyposmia and 5.89 ± 0.14 for functional anosmia group. T & T score between healthy group and olfactory dysfunction group with different ages had statistical significance (Fyounger = 158.144, P = 0.000; Fmiddle-age = 247.695, P = 0.000; Folder = 70.579, P = 0.000, respectively). TDI score of the Sniffin' Sticks test result was correlated with T & T value (r = -0.927, P < 0.01); T & T threshold was correlated with the olfactory threshold, discrimination threshold and identification threshold of Sniffin' Sticks test (rT = -0.846, P < 0.01, rD = -0.908 P < 0.01, rI = -0.864, P < 0.01, respectively).

CONCLUSIONSSniffin' Sticks test and T & T olfactometry are able to differentiate normosmia from hyposmia and anosmia with high reliability and consistency in test results.Sniffin' Sticks test can assess subject's olfactory function status more thoroughly and is suitable for application in Chinese population.

Humans ; Odorants ; Olfaction Disorders ; diagnosis ; Reproducibility of Results ; Sensory Thresholds ; Smell

OBJECTIVETo study morphological features of traditional Chinese medicinal herbs in cold property, such as shape, color, odor and taste.

METHODTotally 118 traditional Chinese medicinal herbs in cold property were selected as study objects. EpiData 3.02 software was applied to establish a database, and SPSS 18.0 statistical software was used for data analysis.

RESULTIn terms of shape, traditional Chinese medicinal herbs in cold property were classified into 20 categories. Specifically, there were 33 cylindrical herbs, accounting for 28%; there were 10 flaky, ovate and massive herbs respectively, taking up 8.5%; there were 7 oval and curled herbs, occupying 5.9%; there were 6 sphere herbs, accounting for 5.1%; and other shapes were distributed dispersedly. By color, they were classified into 18 kinds, including 15 cases in yellow-brown color, accounting for 12.7% ; 14 cases in yellow-white color, taking up 11.9%; 13 cases in white color, occupying 11.0%; 9 cases in gray-brown color, accounting for 8.5%; 7 cases in dark brown, taking up 5.9%; and there were 6 cases in green, gray and brown colors respectively, occupying 5. 1%. By odor, they could be classified into 6 categories, including 49 cases with feeble odor, accounting for 41.5%, 31 cases without odor, taking up 26.3%; 15 cases with specific odor, occupying 12.7%; with respect to taste, there were 26 cases in slight bitter taste, accounting for 22.0%; 25 cases in flat taste, taking up 21.2%; 24 cases in bitter taste, occupying 20.3%; and 16 cases in sweet taste, accounting for 13.6%. In terms of texture, there were 34 cases in crisp texture, taking up 28.8%; 26 cases in light weight, occupying 22%; 25 cases in hard texture, accounting for 21.2%; 11 cases in solid and tough textures, respectively, taking up 9.3%; those in heavy weight and loose, hard, smooth and other textures occupied a small proportion.

CONCLUSIONThe morphologic characteristics of traditional Chinese medicines in cold property show certain regularity. They are mostly cylindrical, yellow, slightly bitter and crisp, with feeble odor. They provide reference for further studies.

Color ; Drugs, Chinese Herbal ; chemistry ; Humans ; Odorants ; analysis ; Taste

Aromatic compounds make up a large part of fragrances and are traditionally produced by chemical synthesis and direct extraction from plants. Chemical synthesis depends on petroleum resources and has disadvantages such as causing environment pollutions and harsh reaction conditions. Due to the low content of aromatic compounds in plants and the low yield of direct extraction, plant extractions require large amounts of plant resources that occupy arable land. In recent years, with the development of metabolic engineering and synthetic biology, microbial synthesis of aromatic compounds from renewable resources has become a promising alternative approach to traditional methods. This review describes the research progress on the synthesis of aromatic fragrances by model microorganisms such as Escherichia coli or yeast, including the synthesis of vanillin through shikimic acid pathway and the synthesis of raspberry ketone through polyketide pathway. Moreover, this review highlights the elucidation of native biosynthesis pathways, the construction of synthetic pathways and metabolic regulation for the production of aromatic fragrances by microbial fermentation.
Biosynthetic Pathways ; Metabolic Engineering ; Odorants ; Shikimic Acid ; Synthetic Biology

The aim of this study was to improve the stability and cover the unpleasant odor of valerian oil by preparation of beta-cyclodextrin inclusion complex. The preparation method was established based on the yield of inclusion complex and entrapment efficiency of valerian volatile oil. After that, the formulation and processing parameters were optimized by uniform design table. The formations of inclusion complex were validated by DSC and X-RD method. The stability of valerian oil beta-cyclodextrin inclusion was studied under stressed conditions. In conclusion, relatively high yield of inclusion complex and entrapment efficiency were obtained by saturated solution-ultrasonication method. Inclusion complex yield and entrapment efficiency of the valerian oil were (84.78 +/- 3.23)% and (86.23 +/- 2.48)%, which were prepared under the optimized conditions, respectively. The results of DSC and X-RD were indicated the formation of inclusion complex. The stability of test showed that the valerian oil-beta-cyclodextrin inclusion complex was improved significantly.
Drug Stability ; Drugs, Chinese Herbal ; chemistry ; Odorants ; Oils, Volatile ; chemistry ; Valerian ; chemistry ; beta-Cyclodextrins ; chemistry

OBJECTIVETo study morphological features of traditional Chinese medicinal herbs in hot property.

METHODAltogether 114 traditional Chinese medicinal herbs in hot property were selected as study objects. EpiData 3.02 software was applied to establish a database, and SPSS 18.0 statistical software was used for data analysis.

RESULTIn terms of shape, there were 25 cylindrical herbs, accounting for 21.9%, which was the largest proportion; 12 flaky herbs, taking up 10.5%; 11 sphere herbs, occupying 9.6%; 9 ovate and massive herbs, respectively, accounting for 7.9%; 8 oval herbs, taking up 7.0%; and the rest herbs were distributed dispersedly. By color, there were red cases, accounting for 39.5%, which was the largest proportion; 29 yellow cases, accounting for 25.4%; 16 black cases, accounting for 14.1%; 15 green cases, accounting for 13.2%; and 9 white cases, accounting for 8.9%. By odor, there were 62 cases with aroma (including slight aroma), accounting for 54.4%; 28 cases with slight odor, accounting for 24.6%; 13 cases without odor, accounting for 11.4%; 7 cases with specific odor, taking up 6.1%; 4 fishy cases, taking up 3.5%. By taste, there were 36 cases in pungent taste (including slight pungent), occuping 31.6%; 35 cases in bitter taste (including slight bitter), taking up 30.7%; 19 sweet cases (including slight sweet), occuping 16.6%; 5 salt cases (including slight salt), occuping 4.5%; 4 sour cases (including slight sour), occuping 3.5%; 11 cases in flat taste, occuping 9.6%; 3 astringent cases, occupying 2.6%; and 1 numb-taste case, occuping 0.9%. In terms of texture, hard herbs (including hard and solid ones) occupied 39.4%; crisp herbs occupied 24.6%; light-weigh herbs occupied 12.3%; heavy-weigh herbs occupied 3.5%; loose herbs occupied 2.6%; and tough herbs occupied 5.3%.

CONCLUSIONThe morphologic characteristics of traditional Chinese medicines in hot property show certain regularity. They are mostly cylindrical, red, pungent and hard, with aroma.

Drugs, Chinese Herbal ; chemistry ; Humans ; Odorants ; Pigments, Biological ; Plants, Medicinal ; anatomy & histology ; chemistry ; Taste

OBJECTIVETo digitalize the changes in characters of Magnoliae Officinalis Cortex after perspiration with colorimeter and electronic nose.

METHODWith perspired and non-perspired Magnoliae Officinalis Cortex as objective, colorimeter and electronic nose were used to detect their color characteristic parameter and odor characteristic parameter. Finally, an identification model was established.

RESULTIn terms of drug color, the color characteristic parameter model was established for perspired and non-perspired Magnoliae Officinalis Cortex on the basis of L*, a*, b* color spaces. The range of 90% of reference values of perspired Magnoliae Officinalis Cortex: L* (52.22-59.42), a* (5.36-7.68), b* (22.04-27.05). The range of 90% of reference values of non-perspired Magnoliae Officinalis Cortex: L* (38.42-47.31), a* (9.63-11.85), b* (18.48-25.53). In terms of drug odor, the principal component analysis (PCA) and the partial least squares method (PLS) showed significant difference between perspired and non-perspired Magnoliae Officinalis Cortex.

CONCLUSIONThe difference in drug color and odor of Magnoliae Officinalis Cortex before and after perspiration can be digitalized according to color and odor characteristic parameters tested with colorimeter and electronic nose.

Chemistry, Pharmaceutical ; Color ; Colorimetry ; Drugs, Chinese Herbal ; chemistry ; Magnolia ; chemistry ; Odorants ; analysis ; Quality Control

The odor fingerprint of Pollygonati Rhizoma samples with different mildewing degrees was analyzed and the relationship between the odor variation and the mildewing degree was explored. A fast discriminant model was established according to the response intensity of electronic nose. The α-FOX3000 electronic nose was applied to analyze the odor fingerprint of Pollygonati Rhizoma samples with different mildewing degrees and the radar map was used to analyze the main contributors among the volatile organic compounds. The feature data were processed and analyzed by partial least squares discriminant analysis(PLS-DA), K-nearest neighbor(KNN), sequential minimal optimization(SMO), random forest(RF) and naive Bayes(NB), respectively. According to the radar map of the electronic nose, the response values of three sensors, namely T70/2, T30/1, and P10/2, increased with the mildewing, indicating that the Pollygonati Rhizoma produced alkanes and aromatic compounds after the mildewing. According to PLS-DA model, Pollygonati Rhizoma samples of three mildewing degrees could be well distinguished in three areas. Afterwards, the variable importance analysis of the sensors was carried out and then five sensors that contributed a lot to the classification were screened out: T70/2, T30/1, PA/2, P10/1 and P40/1. The classification accuracy of all the four models(KNN, SMO, RF, and NB) was above 90%, and KNN was most accurate(accuracy: 97.2%). Different volatile organic compounds were produced after the mildewing of Pollygonati Rhizoma, and they could be detected by electronic nose, which laid a foundation for the establishment of a rapid discrimination model for mildewed Pollygonati Rhizoma. This paper shed lights on further research on change pattern and quick detection of volatile organic compounds in moldy Chinese herbal medicines.
Electronic Nose ; Odorants/analysis* ; Volatile Organic Compounds/analysis* ; Bayes Theorem ; Drugs, Chinese Herbal/analysis* ; Discriminant Analysis