“During long-term storage, traditional Chinese medicinal materials can undergo storage-related processes (including oxidation, hydrolysis, moisture absorption, and microbial contamination) that continuously change their volatile-compound-driven odor profiles.”

Prolonged oxygen exposure during ND processing facilitated the continuous oxidation of trace aldehydes that had formed, converting them into carboxylic acids or polymers, ultimately leading to persistently low net aldehyde levels. High water activity promoted hydrolysis, reductive degradation, and volatile loss of aldehydes and ketones, resulting in the lowest overall content among all treatments. Due to slow dehydration at low temperatures, ND preserved aroma precursors but exhibited low conversion efficiency, limited enzymatic activity, and continuous degradation of aldehydes and ketones.

Compounds are primarily metabolized through Phase I (oxidation, reduction, hydrolysis)... traditional Chinese medicine for five medicinal materials. Traditional Chinese medicines (TCM) exerts multiple pharmacological effects, including anti-inflammation, antioxidation, and immune regulation, etc. However, its clinical efficacy and safety depend not only on the synergy of active substances but also on quality control during storage and processing.

During black tea production, sugar glycoside hydrolysis, amino acid Strecker degradation, fatty acid catabolism, carotenoid oxidation, and the Maillard reaction are the main pathways that generate odor. The contents of various odor components in black teas from different origins are considerably different; however, the effects of these differences on the presentation of distinctive odor characteristics in various products have not yet been fully elucidated.

The volatile compounds in Jinhua ham samples after different aging times were characterized... Principal component analysis of SPME effectively distinguished the variation in the aroma of the Jinhua hams specific to aging time. Pyrazine and pyrrole were the main products of microbial degradation and were the key volatile aroma compounds.

Presumably, the proliferation of microorganisms may result from the failure to control moisture levels of herbal medicines during transportation and storage... Microbial analyses detected the presence of E. coli, Salmonella spp. and P. aeruginosa, which are all indications of fecal contamination, revealing poor hygiene conditions in the preparation and storage of these herbal medicines. These contaminations were probably caused by unsafe collection, transportation, drying, preparation, storage or dispensing processes of the herbal medicines.

Volatile organic compounds are a crucial class of medicinal ingredients in PRA, but they have poor stability and are prone to volatilization and oxidation during processing.

After qualitative analysis, a total of 32 volatile organic compounds were identified, covering aldehydes (17), ketones (5), furans (1), alcohols (5), lactones (1) and esters (3), and the volatile organic compounds between samples a, b and c could be significantly distinguished, affecting the flavor of cistanche itself.

The flavor of citrus tea is influenced by many intrinsic and extrinsic factors, such as variation of cultivar resources, processing technologies and storage conditions.

Volatile components are the main active components of aromatic Chinese herbs. Aromatic Chinese herbs have been used to prevent plague since ancient times, and traditional Chinese medicine has unique advantages in the prevention and treatment of respiratory diseases.

This study aims to reveal the specific differences in the quality characteristics of Mianning ham at different altitudes by analyzing the physicochemical properties, volatile flavor compounds, and microbial communities during processing.

Being of natural origin, the active ingredients in HMPs tend to have higher microbial contamination (bioburden) than chemically defined active ingredients.

The fungal deterioration adversely affects the chemical composition of the raw materials and thereby decreases the medicinal potency of herbal drugs. Prolonged storage in poorly ventilated storehouse usually increases sample moisture content in the bulk due to heat exchange capacity, rendering herbs more susceptible to molds growth and toxin production. Biodeterioration of herbal products samples by associated fungi during storage has drawn attention regarding quality maintenance of these products.

The microbial load depends on the temperature, humidity, handling and storage of the processed or unprocessed medicinal plants, and may increase... The storage of essential oil at the ambient temperature resulted in higher concentrations of β-elemene, α-copaene, germacreno D, caryophyllene oxide and (E, E) -α-farnesene and lower concentrations of α-humulene and β-caryophyllene... Finally, as pointed out earlier, the attack of micro-organisms, fungi and insects affect both qualitatively and quantitatively the medicinal plants.

Contamination is the undesired introduction of impurities (chemical or microbiological or foreign matter) onto a starting material, intermediate product or finished herbal product during production, packaging, storage or transport of this product. The unacceptably high contamination of liquid THMPs were shown to be due low education level, lack of formal training, poor packaging as well as unboiling solvent used to mix liquid THMPs. Unhygienic practices in the processing of THMPs, which can potentially contaminate these products were also reported.

Prolonged storage can lead to alterations in volatile compounds responsible for aroma, resulting in a less fresh and less appealing sensory profile. Improper storage accelerates quality loss, including loss of aroma, flavour, and antioxidant properties. For example, exposure to high humidity can cause mold, while high temperatures promote oxidation of polyphenols.

Microbial contamination of medicines arises from three principal sources: the raw materials (particularly water), the manufacturing environment and from ... smell (due, for example, to amines, acetic or other organic acids, or sulfides from protein breakdown).

Traditional Chinese medicinal materials, during long-term storage, commonly undergo chemical changes such as oxidation of unsaturated compounds, hydrolysis of glycosides and esters, moisture absorption leading to increased water activity, and microbial contamination, all of which alter volatile organic compounds responsible for their characteristic odors. These processes are well-documented in pharmacognosy literature for herbs like ginseng, astragalus, and aromatic TCMs.

Derived from edible osmanthus flowers using gentle extraction techniques, this powder preserves the delicate floral aroma and bioactive compounds.