Table 4.

Flavoring and bioactivity of discriminant VOCs of hemp seed flour (HSF) fermented doughs and breads.

Compounds	Flavoring	Bioactivity	References
1-heptanol	musty, pungent, leafy green		[18,23]
1-octen-3-ol		antimicrobial activity against spoilage and opportunistic microbes	[24]
borneol	pine, wood, camphor	contrast spoilage microorganism bacterial foodborne and entero-pathogens; anti-inflammatory and antioxidant capacities for the treatment of ulcerative colitis; added to drinking water of rats for 7 days lowered the level of oxidative DNA lesions induced in their hepatocytes.	[23,25,26,27]
thymol	herbal, thyme, phenolic, medicinal, camphor	contrast spoilage microorganism bacterial foodborne and entero-pathogens; anti-inflammatory and antioxidant in human preadipocytes and in neuroprotection of rotenone-induced rat model of Parkinson’s disease.	[28,29,30,31]
terpineol	pine, terpene, lilac, citrus, woody, floral	contrast spoilage microorganism bacterial foodborne and entero-pathogens; anti-inflammatory and antioxidant in LPS-induced cell line.	[32,33,34]
octadienal dimethyl	nice aroma of lemon	counteract spoilage molds of breads; in vitro is reported to have antimicrobial potential to food borne and spoilage fungi; anti-inflammatory activity in experimental infection with pathogenic Staphylococcus aureus; anti-hyperalgesic effects in combination with β-cyclodextrins in animal models	[35,36,37,38,39,40]
2-heptenal (Z)	pleasant almond flavor	associated to different plant-based products with anti-inflammatory and anti-oxidant activities.	[23,41,42,43]
∆-3-carene	harsh, terpene-like, coniferous	active against spoilage microbes, food-borne pathogens, and pathogenic E. coli.	[31,44,45]
β-caryophillene oxide	dry, wood, cedarwood, carrot	anti-inflammatory and analgesic effects in different mouse models of inflammatory pain; antibacterial capacity versus Helicobacter pylori.	[31,46,47,48]
β-caryophillene	woody-spicy, dry and tenacious	known as “dietary cannabinoid”, it has been shown to be orally bioavailable; C. sativa essential oils bearing up to 13% of this compounds is effective against several opportunistic and spoilage microorganisms including Helicobacter pylori; prevents structural alteration of the myocardium; effective against LPS-induced oligodendrocyte toxicity; prevention of lipid accumulation and improvement of glucose uptake; insulinotropic and antidiabetic effects	[31,34,48,49,50,51,52,53]
Eicosene (E)		is a part constituting ceramide (Sphingosine); cardioprotective effects; on mouse model can be effective on treating metabolic disorder; in human plasma binds to high-density lipoprotein and exhibit anti-atherogenic properties	[45,54,55]
1-pentanone-3-hydroxy	caramel-sweet, buttery, and hay-like	is converted during glycosylation of toxic furanones	[56]
propanoic acid	typical sharp, acrid, vinegar, sour taste	Inhibition of ubiquitous bacilli, spoilage microbes and food-borne pathogens; prebiotics; fostering of the selective growth of probiotics in the gut; stimulation of epithelial immune function	[18,23,57,58]
lactic acid	sharp, acrid, vinegar, sour taste buttery nuance	inhibition of ubiquitous bacilli, spoilage microbes and food-borne pathogens	[18,23,57]
hexanoic acid	rancid-like	inhibition of molds in bread	[23,59]
heptanoic acid	rancid-like		[23]
octanoic acid	rancid-like	binding to -OH of serine residues of ghrelin activate the hormone and regulate hunger; in combination to antioxidant compounds produces esters lipophenols that have stronger and more stable host antioxidant activity;	[23,59,60,61]
nonanoic acid	fatty, waxy, and cheesy with a mild sweet creamy background	effective on excessive calorie burning, inducing weight loss	[18,23,59,62]