IOCB Prague scientists have developed light-driven molecular motors that remain fully functional even when anchored to metal surfaces, marking a major step toward controllable nanoscale machines.

Molecular sensory analysis confirmed that wood smoke during cocoa drying causes smoky off-flavors. Major odorants were found in both nibs and husks, showing limited removal during processing.

Suspect screening using LC- and GC-HRMS identified 547 chemicals across environmental, food, and human samples. Pharmaceuticals, pesticides, and personal care products were the most frequent contaminants.

A green nanoemulsion from Dizygostemon riparius essential oil, stabilized with Polysorbate 80, exhibited potent larvicidal action against Aedes albopictus and minimal ecotoxic effects.

Using GC–MS metabolomics, researchers analyzed 76 hop cultivars, uncovering clear chemical distinctions between American and European lineages and identifying unique terpenoid and selinene markers.

A nontargeted GC×GC-TOFMS workflow for fingermark residue analysis identified 70 compounds and differentiated donors by exogenous materials, enhancing forensic trace evidence studies.

Essential oil from Aiouea dubia leaves was analyzed by GC–MS/FID and enantioselective GC. Major terpenes and chiral profiles suggest antibacterial and anti-inflammatory potential for cosmeceutical use.

This study identifies novel 3-oxazolines in cocoa and chocolate as potential aroma precursors, providing new insights into chocolate flavor formation and enhancement.

Six flue-cured tobacco varieties were analyzed by HS-GC-IMS and HS-SPME-GC-MS. Ninety-plus volatiles were identified, and 19 key compounds distinguished flavor differences.

Cows fed multispecies swards produced milk with more polyunsaturated and bioactive fatty acids than ryegrass systems, suggesting benefits for milk quality and consumer health.