Two load sharing plates fixation in mandibular condylar fractures: Biomechanical basis

Mandibular condylar fractures have a high incidence but there is no consensus regarding the best choice of osteosynthesis. From a review of the literature, it is evident that the technique used most frequently for fixation is the positioning of a single plate despite complications concerning plate fracture or screw loosening have been reported by various authors. Different studies have highlighted that the stability of osteosynthesis is correlated with the mechanical strains occurring in the condylar region, generated by the muscles of mastication. The aim of our study was, through a mandibular finite element model (FEM), to confirm this correlation and to analyse the behaviour of single and double elements of union in the fixation of mandibular subcondylar fractures. We concluded that the use of two plates provides greater stability compared with the single plate, reducing the possibility of displacement of the condylar fragment. Therefore we recommend that this technique should be adopted whenever possible

Saliva from obese individuals suppresses the release of aroma compounds from wine.

BackgroundRecent evidence suggests that a lower extent of the retronasal aroma release correspond to a higher amount of ad libitum food intake. This has been regarded as one of the bases of behavioral choices towards food consumption in obese people. In this pilot study we investigated the hypothesis that saliva from obese individuals could be responsible for an alteration of the retro-nasal aroma release. We tested this hypothesis in vitro, by comparing the release of volatiles from a liquid food matrix (wine) after its interaction with saliva from 28 obese (O) and 28 normal-weight (N) individuals.Methods and findingsAmplicon sequencing of the 16S rRNA V4 region indicated that Firmicutes and Actinobacteria were more abundant in O, while Proteobacteria and Fusobacteria dominated in N. Streptococcaceae were significantly more abundant in the O subjects and constituted 34% and 19% on average of the saliva microbiota of O and N subjects, respectively. The Total Antioxidant Capacity was higher in O vs N saliva samples. A model mouth system was used to test whether the in-mouth wine aroma release differs after the interaction with O or N saliva. In O samples, a 18% to 60% significant decrease in the mean concentration of wine volatiles was detected as a result of interaction with saliva, compared with N. This suppression was linked to biochemical differences in O and N saliva composition, which include protein content.ConclusionMicrobiological and biochemical differences were found in O vs N saliva samples. An impaired retronasal aroma release from white wine was detected in vitro and linked to compositional differences between saliva from obese and normal-weight subjects. Additional in vivo investigations on diverse food matrices could contribute to understanding whether a lower olfactory stimulation due to saliva composition can be a co-factor in the development/maintenance of obesity

Investigating physicochemical, volatile and sensory parameters playing a positive or a negative role on tomato liking

This study aimed at providing further insights into the positive and negative drivers of tomato liking. For this purpose, 13 tomato cultivars representing different typologies were characterized for physicochemical parameters and aroma volatiles, and were assessed by a trained panel for sensory descriptors, and by Italian consumers for liking. The relationships among the different parameters and their effects on consumer liking were studied by Partial Least Squares (PLS) analysis. Among physicochemical traits and sensory descriptors, seeds, reducing sugars, firmness, thick epicarp, soluble solids, sour taste, total acidity, citrate, herbaceous aroma and brightness were found to be drivers of liking, whereas pulp thickness, humidity, fruit weight, diacetyl-like odor and mealiness showed an opposite influence. For the aroma volatiles, 2-isobutylthiazole played a key role on liking and its positive contribution seemed to be supported by (Z)-3-hexen-1-ol, but suppressed by 6-methyl-5-hepten-2-ol, especially when tomatoes had a poor volatile fraction. These results represent a contribution to the knowledge that could lead to more effective breeding strategies aimed at improving tomato sensory quality. (c) 2012 Elsevier Ltd. All rights reserved

Interactions between polyphenols and volatile compounds in wine: A literature review on physicochemical and sensory insights

Wine polyphenols (PPhs) and volatile organic compounds (VOCs) are responsible for two of the main sensory characteristics in defining the complexity and quality of red wines: astringency and aroma. Wine VOCs’ volatility and solubility are strongly influenced by the matrix composition, including the interactions with PPhs. To date, these interactions have not been deeply studied, although the topic is of great interest in oenology. This article reviews the available knowledge on the main physicochemical and sensory effects of polyphenols on the release and perception of wine aromas in orthonasal and retronasal conditions. It describes the molecular insights and the phenomena that can modify VOCs behavior, according to the different chemical classes. It in-troduces the possible impact of saliva on aroma release and perception through the modulation of polyphenols–aroma compounds interactions. Limitations and possible gaps to overcome are presented together with updated approaches used to investigate those interactions and their effects, as well as future perspectives on the subject

Postharvest dehydration of red grapes: impact of temperature and water-loss conditions on free and glycosylated volatile metabolites of exocarp and epicarp of Nebbiolo and Aleatico varieties

Background: Postharvest dehydration affects the metabolism of grapes, impacting odorous secondary metabolites and therefore the features of the corresponding passito wines - high-quality products with winemaking practices linked to specific territories and related autochthonous grape varieties. Water loss and temperature conditions are the main variables of the dehydration process. This study assessed how they impacted the patterns of free and glycosylated volatile organic compounds (VOCs) of the exocarp (pulp) and epicarp (skin) in Nebbiolo and Aleatico, a neutral and semi-aromatic red grape variety, respectively. Dehydration parameters were set in tunnel conditions, and VOCs were quantitatively analyzed by solid phase extraction-gas chromatography-mass spectrometry. Results: For Nebbiolo grapes, weight loss had a greater impact on free volatiles than dehydration temperature, with a 20% weight loss increasing total VOCs in both exocarp and epicarp. Low temperature (10 °C) significantly increased (P < 0.05) the glycosylated VOCs' terpene content. In Aleatico grapes, weight loss was key in modulating free volatiles, with 30% weight loss and 15 °C leading to significant increases in VOCs, especially exocarp terpenes, acids and benzenoids. More stressful dehydration (30% weight loss at 25 °C) resulted in higher aroma precursor concentrations. Conclusion: These findings can assist passito wine production in preserving varietal aromas of original grapes trough optimized dehydration conditions, preventing sensory homologation occurring because of strong uncontrolled dehydration. They can also promote optimization of energy consumption, thus fostering financial and environmental sustainability. © 2024 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry

Effect of Bottle Storage on Colour, Phenolics and Volatile Composition of Malvasia and Moscato White Wines

The effect of bottle storage on the colour, phenolics and volatile composition of Malvasia and Muscat winesobtained from grapes grown in Sardinia was evaluated. Colour was evaluated by UV-VIS spectrophotometryand by tristimulus colorimetry. Polyphenols were analysed by UV-VIS spectrophotometry and HPLCDAD.GC/MS was used to identify and quantify the content of free and bound volatile compounds. Asexpected, the absorbance values at 420 nm increased significantly for both wines during storage, due tooxidative browning, while difference in colour (DE*) from the beginning of storage and after 18 monthswas more intense in the Muscat wine than in the Malvasia wine. A significant decrease was observed indifferent phenolic compounds over time, especially in the Malvasia wine. In-bottle storage for 18 monthsat 20°C in the dark resulted in a significant decrease in all the classes of free and bound volatiles. Thesefinding enhance knowledge regarding the effects of bottle storage on Muscat and Malvasia wines. Thisis of interest because, rather surprisingly, this topic has been poorly investigated in relation to these twovarieties

Free and Enzymatically Hydrolysed Volatile Compounds of Sweet Wines from Malvasia and Muscat Grapes (Vitis vinifera L.) Grown in Sardinia

The aroma of Muscat of Sorso-Sennori and Malvasia di Bosa wines obtained from grapes grown in Sardinia wasevaluated by instrumental analysis. Gas chromatography/mass spectrometry was used to identify and quantifythe content of free and bound volatile compounds. The odour activity value (OAV) was also calculated. Higheralcohols and esters were quantitatively the largest group of free volatile compounds in both wines, while terpeneswere the main class of bound volatiles. A total of 52 free and 26 bound volatiles were detected. Malvasia di Bosasweet wine had a higher content of alcohols, esters and acids in comparison to Muscat of Sorso-Sennori, whichwas richer in some terpenes, like nerol, geraniol and geranic acid, and also in bound volatile compounds. Atotal of 12 compounds were above the OAV. The main aroma-active compounds of Muscat were 3-methylbutylacetate (banana), ethyl octanoate and hexanoate (fruity), and linalool (flowery), Malvasia wine was characterisedparticularly by ethyl octanoate and by 3-methylbutyl acetate