ArticlePlanta2019
Evolution of temporal dynamic of volatile organic compounds (VOCs) and odors of hemp stem during field retting.
Article in Planta, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
1 citing paper in PubMed.
- Enhancing Biodiversity-Function Relationships in Field Retting: Towards Key Microbial Indicators for Retting Control.Environmental microbiology reports · 2025Article
Corrections and comments
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Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
MAIN
conclusionNew non-destructive approach to evaluate the retting process was investigated. Increase of retting duration led to a decrease of VOCs emitted by plants and change of color and plant odor. The variation of VOCs and odor could be used as indicators for the degree of retting. In the hemp industry, retting is an upstream bioprocessing applied to the plants to facilitate the decortication of fibres from the central woody part of the stem. This treatment is currently carried out in an empirical way on the ground which leads to variability in the hemp stems quality, and thus to the hemp fibres quality. Therefore, controlling retting treatment is a crucial step for high-performance hemp fibre. In this study, a new approach is used to assess the retting degree by following the evolution of VOCs emitted by plants during different retting durations. Either harvest time or retting induces a change in VOCs released by plants. During plant maturity, volatile compounds emitted decreased with a factor of about 2, in relation to VOCs released at the end of flowering. Regardless of the harvest period, the majority of VOCs and odor concentrations, monitored by olfactometric analysis, decrease gradually until some of them disappear at the end of retting. Likewise, the green plant odor disappears during retting with an increase of dry plants odor and an appearance of fermented odor at the end of retting. Following the evolution of VOCs emitted by plants during retting could be a tool for farmers to improve the retting management.
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Registered trials
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