JOURNAL OF CHEMICAL AND ENGINEERING DATA
·
2024
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IF 2
Jumei Xu,Yu Qi,Zuoxiang Zeng,Weilan Xue
The density and the heat capacity of (E,E)-methyl sorbate (MS) were measured from 286.35 to 433.25 K using a pycnometer and an adiabatic calorimeter, respectively. The saturated vapor pressure of MS was determined by the ebulliometric method from 344.95 to 455.15 K and correlated by the Antoine equation with an average relative deviation of 1.68%. The enthalpy of vaporization of MS at the normal boiling point was figured out to be 44.29 kJ mol–1 according to the Clausius–Clapeyron equation. Based on the Othmer method, the standard enthalpy of vaporization of MS was obtained using three substances as a reference, and the calculated results were further verified by the Watson relation and the Clarke–Glew equation.
研究领域:
物理化学
·
热力学
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DOI
高影响因子
International Journal of Gastronomy and Food Science
·
2025
·
IF 3.6
Huiying Wu,Wensheng Yao,Shuangyu Ma,Dengyong Liu,Mingcheng Zhang
In this study, the evolution of key flavor compounds in sonit sheep lamb during grilling process has been studied by the E-nose, E-tongue, HS-GC-IMS technique and physicochemical methods. The results showed that the moisture content in lamb decreased, protein content increased due to water loss, fat content reduced due to thermal degradation during the grilling process. The pH showed an initial rapid decrease with significant differences at various grilling times (P < 0.05). The E-nose and E-tongue were found effective in distinguishing lamb samples during grilling duration. A total of 83 volatiles were identified by HS-GC-IMS. Among them, 29 flavor compounds with VIP > 1 were identified as the key flavor substances using the OPLS-DA model. Ethyl acrylate was the main characteristic flavor compounds in raw Sonit Sheep lamb, while ethanol and 1-butanol were determined as the key flavor compounds at 3 and 6 min. Ethylpyrazine, (E)-2-octenal, and nonanal are key substances at 9 min grilling. When grilled for 12 min, the flavor compounds such as 2-methylpropanal, ethyl ethanoate, and trimethylpyrazine became the most important flavor compound in the grilled lamb.
研究领域:
食品科学
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分析化学
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DOI
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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2025
·
IF 8.5
Xue-qing Li,Li-ting Zeng,Yu-cong Li,Ao-jing Lv,Rui-ling Dong,Jun Qi,Lang Zhang,Le-le Shao,Chun-hui Zhang,Guo-yuan Xiong
The study investigated the impact of varying concentrations of ( E,E )-2,4-decadienal (DDE; 0, 9, 27, 54, and 81 μg/mL) on the stability of gelatin emulsions prepared via a low-energy stirring emulsification method, which relies solely on simple mechanical stirring. As the concentration of DDE increased, the emulsifying activity index, emulsion stability index, and viscosity of emulsions first increased significantly ( P < 0.05) and then decreased significantly ( P < 0.05), indicating that the emulsion stability first improved and then decreased. The highest emulsion stability was observed at a DDE concentration of 27 μg/mL, as evidenced by the highest adsorbed protein content (84.78 %) and the maximum absolute zeta potential value (14.46 mV). These findings suggested that DDE, in combination with low-energy stirring emulsification, improved the stability of gelatin emulsions. The results of protein structure indicated that DDE enhanced the depolymerization of gelatin by disrupting hydrophobic interactions within gelatin aggregates, leading to the exposure of hydrophobic groups on the protein surface. This exposure enhanced the adsorption of gelatin at the oil-water interface, thereby improving the emulsion stability through increased steric hindrance at the interface. Furthermore, DDE reduced the surface tension of soybean oil, contributing to further stabilization of the interface.
研究领域:
食品科学
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生物化学
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DOI
PubMed
高影响因子
Food Chemistry-X
·
2025
·
IF 8.2
Haining Guan,Wenxiu Zhang,Yanli Tian,Siqi Leng,Shifa Zhao,Dengyong Liu,Xiaoqin Diao
The research utilized a combination of gas chromatography–mass spectrometry (GC–MS), gas chromatography-ion mobility spectrometry (GC-IMS), and E -nose to examine the impact of fat addition on the aroma profile of chicken white soup. The concentration of volatile flavor compounds in the white soup significantly increased with rising fat addition. A total of 105 volatile compounds were detected in the soup through GC–MS, and 72 by GC-IMS. Moreover, adding 2 % fat could effectively enhance the aroma of the chicken soup, and the soup exhibited the highest concentration of free amino acids (211.29 μg/mL) and nucleotides (27.55 mg/100 mL). However, the taste activity value of 5′-nucleotides was below 1, suggesting that fat addition had minimal impact on the umami taste of white soup. The study demonstrates that appropriate fat supplementation can enhance the aroma of chicken white soup and lays a theoretical groundwork for the advancement of premium-quality chicken white soup with rich aroma.
研究领域:
食品科学
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分析化学
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2024
·
IF 5.7
Pei Wang,Miao Liu,Changhong Lv,Zhen Tian,Ruichi Li,Yifan Li,Yalin Zhang,Jiyuan Liu
There is currently a lack of effective olfaction-based techniques to control diamondback moth (DBM) larvae. Identifying behaviorally active odorants for DBM larvae and exploring their recognition mechanisms can provide insights into olfaction-based larval control strategies. Through the two-choice assay, (E,E)-2,6-farnesol (farnesol) was identified as a compound exhibiting significant attractant activity toward DBM larvae, achieving an attraction index of 0.48 ± 0.13. PxylGOBP1 and PxylGOBP2, highly expressed in the antennae of DBM larvae, both showed high affinity toward farnesol. RNAi technology was used to knock down PxylGOBP1 and PxylGOBP2, revealing that the attraction of DBM larvae to farnesol nearly vanished following the knockdown of PxylGOBP2, indicating its critical role in recognizing farnesol. Further investigation into the PxylGOBP2-farnesol interaction revealed the importance of residues like Thr9, Trp37, and Phe118 in PxylGOBP2’s binding to farnesol. This research is significant for unveiling the olfactory mechanisms of DBM larvae and developing larval behavior regulation techniques.
研究领域:
昆虫学
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嗅觉
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害虫管理
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DOI
PubMed
高影响因子
TETRAHEDRON
·
2023
·
IF 2.1
Yuangui Ye,Quan Zhu,Mingquan Yuan,Rong Huang,Yunhai Tao
The publisher regrets that this article has been temporarily removed. A replacement will appear as soon as possible in which the reason for the removal of the article will be specified, or the article will be reinstated. The full Elsevier Policy on Article Withdrawal can be found at https://www.elsevier.com/about/policies/article-withdrawal .
研究领域:
昆虫学
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有机化学
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农业科学
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DOI
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2024
·
IF 5.7
Qing Zhang,Jiaping Ke,Piaopiao Long,Mingchun Wen,Zisheng Han,Liang Zhang,Mengting Zhu
The linoleic acid reaction models were set at 150 °C for 120 min, and its oxidation process was monitored by nuclear magnetic resonance (NMR) and gas chromatography–mass spectrometry (GC-MS). Results showed that no furan was formed from linoleic acid without heating, while furan accumulated throughout the heating process. Linoleic acid ran out within 30 min, which indicated that furan was formed mainly from the intermediate oxidation products of linoleic acid after 30 min. It should be noticed that the content of (E,E)-2,4-decadienal reached maximum once the linoleic acid ran out and then decreased with the formation of furan. Multivariate statistical analysis suggested that (E,E)-2,4-decadienal was the most important aldehyde related to furan formation during linoleic acid oxidation. To prove this assumption, the variation of furan from (E,E)-2,4-decadienal reaction models heating at 150 °C for 60 min was also studied. Results showed that the content of furan increased with the oxidation of (E,E)-2,4-decadienal. Furthermore, NMR and GC-MS data proved that (E,E)-2,4-decadienal could be oxidized to 4,5-epoxy-(E)-2-decenal. In conclusion, our results supported (E,E)-2,4-decadienal and trans-4,5-epoxy-(E)-2-decenal as critical intermediate products of furan formation from linoleic acid oxidation.
研究领域:
化学
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食品科学
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分析化学
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产品关联
DOI
PubMed
高影响因子
Food Bioscience
·
2024
·
IF 4.8
Baoqing Bai,Lanqi Zhang,Ying Zhang,Bin Feng,Tao Bo,Jinhua Zhang,Sanhong Fan,Yukun Yang
The fermentation rounds in the brewing process of Qingxiangxing Baijiu (QXB) significantly influence its quality and flavor. This study investigates the flavor characteristics of two rounds of QXB: Dacha-Baijiu and Ercha-Baijiu. Analysis via HS-SPME-GC × GC-TOFMS revealed a higher number of volatile organic compounds (VOCs) in Ercha-Baijiu, whereas Dacha-Baijiu exhibited elevated concentrations of alcohols and esters. Orthogonal partial least squares discrimination analyses indicated significant flavor differences between the two rounds. Based on odor activity value (OAV >1) assessment, 51 VOCs were identified as key aroma contributors, with β-damascenone, isovaleraldehyde, ethyl caprylate, and ethyl hexanoate being particularly prominent. Furthermore, 37 volatile compounds were accurately identified using GC-IMS, effectively constructing a fingerprint of the flavor differences between two rounds of QXB. Sensory analysis revealed significant distinctions in both aroma and taste. Dacha-Baijiu exhibited more intense aroma of sweet, floral, and grain, as well as taste of sour and fresh, while Ercha-Baijiu was marked by strong acid, alcoholic, and fruit aroma, as well as sweet, bitter and salty taste. This study elucidates the flavor characteristics of two rounds of QXB, which providing valuable insights for the processing technology and flavor quality control of QXB.
研究领域:
食品科学
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分析化学
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风味化学
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产品关联
DOI
高影响因子
FOOD CONTROL
·
2021
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IF 5.548
Weibin Ma,Eric T. Johnson
Strategies for preventing the growth of mycotoxigenic fungi in agricultural commodities need to be identified. In this study, sorbaldehyde and ( E , E )-2,4-heptadienal, two natural aldehydes as derivatives of the common food preservative sorbic acid, were investigated for their antifungal efficacy as fumigants against Aspergillus flavus in stored peanut seeds. In vitro assays demonstrated that both sorbaldehyde and ( E , E )-2,4-heptadienal exhibited stronger inhibitory effects on A. flavus than sorbic acid. Moreover, the vapor phase of these two aldehydes were much more effective than direct contact on A. flavus growth. ( E , E )-2,4-Heptadienal showed higher fumigant activity than sorbaldehyde, with 50% effective concentration (EC 50 ) values of 1.5 and 2.6 mg/l air, and minimum inhibitory concentration (MIC) values of 16 and 8 mg/l air, respectively. Furthermore, fumigation with sorbaldehyde or ( E , E )-2,4-heptadienal could significantly reduce and delay A. flavus growth in stored peanut seeds, and the infection was completely inhibited by 100 mg/l air sorbaldehyde or 75 mg/l air ( E , E )-2,4-heptadienal. These results revealed that ( E , E )-2,4-heptadienal, a natural food flavour with better safety than sorbaldehyde, has high potential as an antifungal fumigant for protecting peanut seeds from contamination of A. flavus during storage.
研究领域:
食品科学
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植物保护
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微生物学
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DOI
高影响因子
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
·
2021
·Vol. 124
·期 1
·2100066
·
IF 2.679
Wenjuan Li,Yan Wu,Conghu Li,Liangliang Zhu
Protein modification by active aldehydes is associated with ageing and some chronic diseases, and it is closely related to food quality and safety. In this study, the modification of bovine serum albumin (BSA) using trans,trans-2,4-decadienal at various concentrations (0–10 m m ) is investigated. The results show that the changes in the number of free amino groups and arginine residues, carbonyl formation, aggregation characteristics, and fluorescent lipofuscin-like pigments (LFLP) fluorescence are more severe at (E,E)-2,4-decadienal concentrations of 4–10 m m , whereas the conformational changes are more significant at low concentrations (0.1–2 m m ). In the BSA modified by 1–10 m m (E,E)-2,4-decadienal, the microenvironment of tryptophan residues to become more hydrophobic, the structure became compact, hydrophobic binding sites decreases, molecular weight and particle size increases, and covalently cross-linked heterogeneous aggregates increases. At the same time, the relationship between the oxidation parameters and samples is explained using principal component analysis and hierarchical cluster analysis. Practical Applications : (E,E)-2,4-decadienal is highly electrophilically active with biomacromolecules. However, compared to the widely studied malonaldehyde (MDA), acrolein (ACR), 4-hydroxynonenal (HNE), and 4-oxo-trans-2-nonenal (ONE)-protein adducts, research on the modification of a protein by (E,E)-2,4-decadienal is insufficient, and the chemical nature of (E,E)-2,4-decadienal-protein adducts is not clear. This study may be useful for extending our understanding of the specific role of (E,E)-2,4-decadienal in the formation of modified proteins during the occurrence of chronic diseases and provides a theoretical reference for food quality and safety problems caused by protein carbonylation during processing and storage.
研究领域:
食品科学
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生物化学
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蛋白质化学
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慢性疾病
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产品关联
DOI
高影响因子
SCIENTIA HORTICULTURAE
·
2023
·
IF 4.3
Xiaoqian Qu,Xince Wang,Maorun Fu,Jianfeng Cheng,Jingjing Liu,Xianghua Wang,Jia Li,Jinjin Wang,Ziqi Wang,Fei Sun
The concentrations of (E) -2-hexenal (E2H) have obvious correlation with the color change process in tomatoes during ripening. It is proposed that E2H may play a role in regulating the chloroplast degradation. In this study, the exogenous E2H was applied to tomato fruits and plants to create a higher concentration of E2H atmosphere than naturel released. A set of indices in response to E2H were detected. The color change was inhibited. The ethylene pathway and the involved genes were limited. The results of subcellular structure changes, the fatty acid profiles and the malondialdehyde (MDA) content supported that the chloroplast membranes were specifically degraded. The hydroperoxide lyase (HPL) and the lipoxygenase (LOX) pathway was activated to decompose the free fatty acids. In tomato plants at the harvest stage, E2H did not affect the ripe tomatoes, but inhibited the color changes of green tomatoes, accelerated the withering of the leaves and the branches, and made the fruits fall off easier. The chlorophagy was activated and the autophagosomes were observed to decompose the chloroplasts in leaves. In conclusion, E2H accelerated the chloroplast degradation, by which the color changes were regulated.
研究领域:
植物学
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分子生物学
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DOI
高影响因子
FOOD CHEMISTRY
·
2022
·
IF 9.231
Cong Chen,Fei Yu,Xinli Wen,Shuna Chen,Kaixi Wang,Feiquan Wang,Jianming Zhang,Yuanyuan Wu,Puming He,Youying Tu,Bo Li
Two major green leaf volatiles (GLVs) in tea that contribute greatly to tea aroma, particularly the green odor, are (E)-2-hexenal and (Z)-3-hexenal. Until now, their formation and related mechanisms during tea manufacture have remained unclear. Our data showed that the contents of (E)-2-hexenal and (Z)-3-hexenal increased more than 1000-fold after live tea leaves were torn. Subsequently, a new (Z)-3:(E)-2-hexenal isomerase (CsHI) was identified in Camellia sinensis . CsHI irreversibly catalyzed the conversion of (Z)-3-hexenal to (E)-2-hexenal . Abiotic stresses including low temperature, dehydration, and mechanical wounding, did not influence the (E)-2-hexenal content in intact tea leaves during withering, but regulated the proportions of (Z)-3-hexenal and (E)-2-hexenal in torn leaves by modulating CsHI at the transcript level. For the first time, this work reveals the formation of (E)-2-hexenal during tea processing and suggests that CsHI may play a pivotal role in tea flavor development as well as in plant defense against abiotic stresses.
研究领域:
植物学
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食品科学
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分子生物学
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产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）