Olive oil is not only known for its pungent, bitter, and fruity taste, but also for its health potential, which is often hypothesized to depend on its phenolic compounds. One hundred extra virgin olive oil samples (monocultivaric as well as blends of varieties) were assessed with regard to their sensory properties and phenolic compound composition. Nineteen phenolic compounds have been determined and correlated with sensory data. In all olive oil samples, oleocanthal and oleacein were the most abundant phenolic compounds, with average amounts of 77.9 mg/kg and 41.8 mg/kg, respectively. The highest correlation coefficient between a sensory descriptor and the phenolic compounds was found for the bitter taste sensation and the total phenolic content with r = 0.72 and in particular, for 3,4-DHPEA-EA, with r = 0.57. Intensity plots were assessed for the three main sensory descriptors fruitiness, bitterness, pungency, and for the quality factor harmony, which is associated with the degree of ripeness aroma of olive oil. Positive correlations for the aroma descriptors freshly cut grass, leaves, and nuts, and the phenolic compounds were especially observed for oleoside 11-methylester and vanillic acid. The present study provides a comprehensive database of phenolic compounds in olive oils from six different varieties and seven countries.

Dark chocolates produced by a novel technological approach (NCs) were characterized in comparison with those traditionally produced (TCs) by sensory evaluation, gas chromatography-olfactometry in combination with aroma extract dilution analysis, quantitation of the aroma-relevant chocolate odorants by stable isotope dilution assays, and calculation of the odor activity values (OAVs). The results of the sensory investigation by cluster analysis clearly showed a differentiation between the NC and the TC samples. The findings of the aroma measurements revealed that NCs were characterized by low OAVs of volatile acids such as acetic and 3-methylbutanoic acid and high OAVs especially for the esters ethyl 2-methylbutanoate and ethyl 3-methylbutanoate in comparison to TC samples. In contrast to that, no relevant differences could be observed for thermally generated compounds such as Strecker aldehydes and pyrazines.

Honey is a natural food product hypothesized to have significant health-beneficial value. The results of recent studies indicate that the biological activity of honey can also be ascribed to phenolic compounds and their antioxidant activity. The aims of this study were: To determine the phenolic profiles of several varieties of Polish honey and their correlation with various factors influencing the quality of honey, plus to verify the impact of production method (organic/conventional) and the pollen content on these profiles. In total, 11 organic and 11 conventional honey samples from Poland were investigated. The botanical origin of the samples was identified through melissopalynological analysis, whereas individual phenolic compounds were determined by the LC/MS analysis. The Folin–Ciocalteau assay was used for the determination of the total phenolic content (TPC). Moreover, the CIE L*a*b* color values were measured and matched with the above-mentioned parameters. The results of the study contribute to the discussion on the health benefits of organic farming. It was found that chrysin may act as a potential indicator compound. The study confirms the existence of the link between TPC and color, and it shows that there is a correlation between pinocembrin and galangin, two compounds that are reported to ameliorate insulin resistance.

The chemical composition of the inflorescences of eight different fibre-type Cannabis sativa L. cultivars grown in Switzerland was monitored for different sowing densities over the season 2019. HPLC-MS, GC-MS and GC-FID, as well as spectrophotometric techniques were used to measure the total phenolic content (TPC) and the antioxidative activity of the inflorescence extracts, and to characterise and quantify the flavonoids and terpenes produced by the different cultivars over different sowing densities from July to September 2019. The main finding of the present study is that the TPC, as well as the individual flavonoids and terpenes, were mainly influenced by the harvest period and the phenological stage of the plant. The content of polyphenols and flavonoids decrease during the flower development for all cultivars studied. The terpene content increased with maturation. The monoterpenes/sesquiterpenes ratio also changed between the early flowering (majority of sesquiterpenes) and the end of flowering (majority of monoterpenes). The sowing density showed an impact on plant morphology, a low density such as 30 seeds/m2 influencing the production of bigger flowers, thus increasing the yield of polyphenols and terpenes production. Therefore, hemp inflorescences can be regarded as valuable by-products of fibre production, for their valorisation in the food and beverage industry in addition to cosmetics and perfumery.

In this work, the elemental composition of fine and ultrafine particles emitted by ten different laser printing devices (LPD) is examined. The particle number concentration time series was measured as well as the particle size distributions. In parallel, emitted particles were size-selectively sampled with a cascade impactor and subsequently analyzed by the means of XRF. In order to identify potential sources for the aerosol's elemental composition, materials involved in the printing process such as toner, paper, and structural components of the printer were also analyzed. While the majority of particle emissions from laser printers are known to consist of recondensated semi volatile organic compounds, elemental analysis identifies Si, S, Cl, Ca, Ti, Cr, and Fe as well as traces of Ni and Zn in different size fractions of the aerosols. These elements can mainly be assigned to contributions from toner and paper. The detection of elements that are likely to be present in inorganic compounds is in good agreement with the measurement of nonvolatile particles. Quantitative measurements of solid particles at 400 °C resulted in residues of 1.6 × 10(9) and 1.5 × 10(10) particles per print job, representing fractions of 0.2% and 1.9% of the total number of emitted particles at room temperature. In combination with the XRF results it is concluded that solid inorganic particles contribute to LPD emissions in measurable quantities. Furthermore, for the first time Br was detected in significant concentrations in the aerosol emitted from two LPD. The analysis of several possible sources identified the plastic housings of the fuser units as main sources due to substantial Br concentrations related to brominated flame retardants.