The aim of this systematic review was to interrogate the existing literature that articulates indirect or direct links between quality of life (QoL) and creativity in later life musical learning and participation. Search terms were related to the concept (creativity), the context (music), the population (aging), and the outcome (QoL). Twenty-three articles were retained. The link between creativity and QoL focused primarily on the role of creativity in life enrichment and subjective well-being. Creativity in participatory music-making was found to be underpinned by social engagement, collaboration, and inclusivity. Opportunities for creative expression through participatory music-making offered a range of benefits relating to QoL that included positive emotions, engagement, relationships, a sense of meaning, and accomplishment. Our systematic review highlights limitations with regard to theoretical explanations for the characteristics of a creative musical process or product within later life contexts, the specific contributions of these creative processes and products in relation to quality of later life, and the specific ways in which creative musical expression can be facilitated within diverse and multicultural later life contexts so as to maximize the potential QoL benefits for our aging population.

The first detailed characterization of volatile compounds from Tuber canaliculatum , a truffle newly grown in Quebec, Canada, was performed with headspace solid phase microextraction (HS-SPME) coupled with gas chromatography–mass spectrometry (GC/MS). A total of 30 compounds were identified, making up more than 98% of the volatile extract. The volatilome of T. canaliculatum is dominated by ( E )-1-methylthio-1-propene, ( Z )-1-methylthio-1-propene, dimethyl disulfide, and 1-octen-3-ol. It also includes six compounds identified for the first time in truffles, namely, 4-hydroxy-4-methyl-2-pentanone, pentyl propanoate, ( Z )-1-methyl-2-(prop-1-en-1-yl)disulfide, ( E )-1-methyl-2-(prop-1-en-1-yl)disulfide, ( Z )-1-methyl-3-(prop-1-en-1-yl)trisulfide, and ( E )-1-methyl-3-(prop-1-en-1-yl)trisulfide. With the growing interest in gastronomy in truffles in North America, it is becoming important to gather knowledge for identification purposes and to delineate the key volatile compounds responsible for the aroma of North American truffles, especially the newly harvested T. canaliculatum .