Few studies have linked sensory descriptions of the aroma profiles of fresh, sweet basil varieties with their volatile chemistry. Using a recently developed lexicon for fresh basil, a descriptive panel characterized the aroma profiles of seven basil varieties. Chemical analysis of fresh basil leaves was performed using GC‐MS headspace analysis. Analysis of variance probed for differences in the sensory attributes among varieties and principal component analysis (PCA) related the sensory profiles to volatile chemical composition. Three commercial specialty basils, “Queenette Thai” (QT), “Sweet‐Dani” (SD) lemon basil, and MC‐9 (cinnamon basil) had strong anise, lemon, and cinnamon‐like aromas, respectively. These basils were distinguished from breeding lines of traditional Italian sweet basils where SB‐22, CB‐1, and CB‐39 exhibited strong anise‐like aroma and SB‐17 had strong “general spice” aromas, characteristic of a warm spice blend. The PCA accounted for 58.7% of the variation in the data and characterized the samples in two dimensions: general spice—citrus and cinnamon‐like—anise. There was a strong correspondence between the sensory attributes and volatile chemical composition. SD associated with lemon aroma and citral content; QT, CB‐1, and CB‐39 associated with anise aroma and methyl chavicol; and MC‐9 associated with the cinnamon‐like aroma, methyl cinnamate. SB‐17 and SB‐22 associated with general spice aroma and were in close proximity to the spice‐like volatiles, 1,8 cineole, and eugenol, associated with clove aroma. We constructed precise sensory/chemical profiles for fresh basil aroma that can be used to guide breeding programs for variety improvement to meet consumer expectations or market demand. Practical Application Sweet basil aroma is due to a complex array of several aromatic volatile compounds. The presence, concentration, and the particular ratios in which these aroma compounds accumulate significantly impact the sensory attributes. Understanding aroma profiles for fresh basil have practical applications in product development, procurement, food preparation, ethnic cuisine, and processing. Plant genetics and breeding of aroma profiles can be used and incorporated in plant improvement programs.

Children are often categorized as picky eaters by parents and caregivers for their rejection of foods, such as vegetables, and for exhibiting other difficult mealtime behaviors. However, there are several factors that contribute to these mealtime behaviors, including early feeding practices (i.e., breastfeeding, introduction to solid food), repeated exposure to novel foods, and genetic taste sensitivity to certain compounds. Using the online database of PubMed, a review of the literature on the development of picky eating in children, its outcomes, and intervention strategies was conducted. This review groups the developmental contributors to picky eating into the categories of nature and nurture and explores the interaction between the two. This paper will also summarize the potential outcomes of picky eating and the various strategies that are currently recommended to mitigate picky eating in young children. However, there is a lack of longitudinal work targeting consistent picky eating behaviors that have the potential to impact long-term food preferences and dietary variety. Future intervention strategies should address the factors that influence the development of picky eating on an individual level.

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Tumor necrosis factor (TNF) receptor 1 (TNFR1) and Death Receptor 5 (DR5) are members of the TNF receptor superfamily that are activated by binding to their ligands, TNFa and TNF-related apoptosis-inducing ligand (TRAIL) respectively. The TNFa-TNFR1 signaling pathway culminates with NF-kB activation and inflammatory response. The TRAIL-DR5 signaling pathway culminates in apoptosis. Recently, we have shown that TRAIL-induced apoptosis is initiated through the formation of large and highly structured networks held together by receptor dimers. In our current work, we use fluorescence lifetime measurements to study TNFR1. As an initial control to validate our approach, we monitored receptor-receptor binding affinity as a function of temperature and detergent concentration. Here, we have extended these initial studies to include investigation of the role of cholesterol and cytochalasin B. We have recently shown that cholesterol depletion in cells does not inhibit the formation of DR5 networks but, interestingly, does fail to initiate apoptosis. Others have shown that disruption of actin cytoskeleton by cytochalasin B in death receptor CD95, another member of the TNF receptor superfamily, induces and enhances apoptosis. Our lifetime measurements are used to investigate any potential connection between these cell-level observations and the biophysics of TNF-Receptor oligomerization.