CATALYSIS TODAY
·
2019
·
IF 4.888
Qian Zeng,Zhen Song,Hao Qin,Hongye Cheng,Lifang Chen,Ming Pan,Yi Heng,Zhiwen Qi
Butyl hexanoate (BuHE) is currently synthesized through the Fischer esterification with mineral acid as catalyst, which suffers from the problems of side reaction, difficult recycling, and corrosion. To overcome these disadvantages, ionic liquid 1-butyl-3-methylimidazolium hydrogen sulfate ([BMIm][HSO 4 ]) is employed as dual catalyst-solvent for the esterification of hexanoic acid (HeAc) with n-butanol (BuOH) in a reactive extraction process. The dual functions of [BMIm][HSO 4 ], extraction and catalysis, were confirmed by liquid-liquid equilibria for the two systems {[BMIm][HSO 4 ] + HeAc + BuHE} and {[BMIm][HSO 4 ] + BuOH + BuHE}, and by the comparison of esterifications with or without [BMIm][HSO 4 ], respectively. Moreover, the optimal reactive extraction conditions for BuHE formation were obtained. Finally, the possible mechanism of intensification of [BMIm][HSO 4 ] on BuHE formation in reactive extraction process was proposed.
研究领域:
化学工程
·
催化科学
✓ 已验证
产品关联
DOI
高影响因子
Food Chemistry-X
·
2025
·
IF 8.2
Xiaoying Li,Gang Li,Haijing Wang,Chunsheng Liu,Chunrui Rong,Fuhang Song,Caixia Chen,Junkai Wu
The changes in volatiles during postharvest storage of three peach cultivars (JC, ZYP9 and ZY8) were tracked under two temperature conditions (25 °C and 4 °C). Overall volatile content significantly decreased during storage over time, specifically with a marked decrease in ester levels, while the relative proportions of alcohols, aldehydes, and ketones increased during cold storage. These changes in volatile composition revealed three distinct storage stages across the cultivars, with the middle stage marking a critical turning point in volatile flavor quality. Among the cultivars, ZYP9 and ZY8 exhibited better adaptability to cold storage than JC. The reduction in key esters, coupled with the increase in alcohols and aldehydes, led to altered aroma profiles and the development of off-flavors in cold-stored peaches. Overall, this study provides valuable insights into the dynamic changes in flavor volatiles during postharvest storage and contribute to a deeper understanding of aroma quality in stored peaches.
研究领域:
食品科学
·
植物生理学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2025
·
IF 8
Xiaoying Li,Chunsheng Liu,Junkai Wu,Kai Su,Xiao Xiao,Libin Zhang,B. Loye Eberhart,Caixia Chen,Fuhang Song
To deepen the understanding of peach aroma, we investigated the changes of volatile organic compound (VOC) profiles during fruit development in three fresh peach cultivars: ‘Jiucui (JC)’, ‘Zhongyoupan No. 9 (ZYP9)’ and ‘Zhongyou No. 8 (ZY8)’. The classes and contents of VOCs changed significantly during fruit ripening. The representative VOC changes were categorized into three developmental stages, with the lowest volatile content observed during the middle stage. At maturity, ester-related volatiles increased significantly, dominating the VOC profiles and accounting for 78 %, 82 % and 88 % in JC, ZYP9 and ZY8, respectively, while alcohols decreased dramatically. Multivariate analysis identified 23, 21 and 20 potential volatile markers in JC, ZYP9 and ZY8, respectively, with 9 shared markers distinguishing the different developmental stages. Odor activity values (OAVs) and olfactometry analysis highlighted 36, 29, and 26 aroma-active compounds (OAV > 1) across the cultivars, with key contributors to the mature peach aroma including hexyl acetate (OAV 860–2896), ( E )-2-hexenyl acetate, ( Z )-3-hexenyl acetate, ( E )-3-hexenyl acetate, linalool, and γ -decalactone. The fruity aroma intensified as ripening progressed, with ZY8, a cultivar with a longer maturation cycle, exhibiting the highest odor intensity. This study offers insights into the dynamic changes in VOC profiles during peach development, highlighting key aroma-active compounds and their stage-specific variations.
研究领域:
植物学
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食品科学
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园艺学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Food Chemistry-X
·
2025
·
IF 8.2
Jian Ouyang,Ronggang Jiang,Huimin An,Xingchang Ou,Jing Wang,He Xie,Wenjie Fu,Jing Zhang,Hongyu Chen,Qi Liu,Juan Li,Haitao Wen,Ligui Xiong,Jian-an Huang,Zhonghua Liu
Rucheng Baimaocha ( Camellia pubescens ) black tea (RCBT) exhibits floral and sweet attributes with a unique minty-like aroma, distinguishing it from traditional and other innovative black teas. However, its key odorants remain unknown. In this study, gas chromatography-olfactometry (GC-O) combined with aroma extraction dilution analysis detected 26 aroma-active compounds (ACCs), of which 20 ACCs were quantified as odorants of RCBT infusion. In addition, aroma recombination models well simulated the overall aroma characteristics of RCBT infusion, which proved the accuracy of identification and quantification. Omission experiments showed that 12 key odorants played crucial roles in aroma formation of RCBT. Among these, four odorants (methyl salicylate, ( E , Z )-2,6-nonadienal, methyl geranate, and ( E )-2-nonenal), were of great importances for unique minty-like aroma, with significantly higher concentrations compared to other black tea varieties. This study offered a foundational theoretical framework for the processing and quality control of RCBT.
研究领域:
食品科学
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植物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD SCIENCE
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2024
·Vol. 89
·期 3
·1485-1497
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IF 3.2
Xiaoying Li,Chunsheng Liu,Junkai Wu,Xiao Xiao,Libin Zhang,Caixia Chen,Annette S. Wilson,Fuhang Song
To recognize the key ester-related volatile compounds, 5 types of peaches including 54 late-ripening peach materials were examined by headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry and E-nose. Here, a large number of esters were identified to be released by ripe peach fruits and were mainly characterized by fruity, green, and fatty notes. The variety and content of esters had greatly changed within or between cultivars, indicating that the fruit volatiles were highly differentiated depending on the specific genotypes and cultivation conditions. The ester types showed that fatty acid-derived C6 alcohols and methyl-/ethyl- short-chain alcohol were the main ester precursors, which were more likely to be utilized and well selected by alcohol acyltransferases, whereas the preference of acyl donors was not observed. The common peach type, which exhibited a unique volatile profile, displayed broader diversity and more abundant characteristics in ester-related volatiles than the other four types. A total of 19 key esters were identified as the main components and the content of most esters showed no significant difference among different peach types. Some key esters had even been enriched in nectarines. Moreover, the multiple discriminant analysis revealed a possible relationship between peach types and the domestication of the peach evolution. This study investigated ester-related volatiles released by different types of peach fruits and can be further used to evaluate the peach qualities, providing an important reference for peach breeding and processing.
研究领域:
植物学
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食品科学
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园艺学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Food Chemistry-X
·
2023
·
IF 6.1
Chang He,Jingtao Zhou,Yuchuan Li,De zhang,Bernard Ntezimana,Junyu Zhu,Xiaoyong Wang,Wenluan Xu,Xiaoju Wen,Yuqiong Chen,Zhi Yu,Yu Wang,Dejiang Ni
This study delved into the aroma characteristics of “Qingxiang” oolong tea, analyzing six different cultivars and their processing modes. The findings showed that both cultivars and processing modes have a significant impact on the oolong tea aroma system. The study identified 18 terpenoid volatiles (VTs), 11 amino-acid-derived volatiles (AADVs), 15 fatty-acid-derived volatiles (FADVs), 3 carotenoid-derived volatiles (CDVs), and 10 other compounds in oolong tea that differentiate it from green and black tea. The turn-over stage was found to be the primary processing stage for oolong tea aroma formation. Molecular sensory analysis revealed that the “fresh” odor attribute is the basis for its aroma, while “floral and fruity” fragrances are its aroma characteristics. The perception of oolong tea as “fresh” and “floral and fruity” is influenced by the interactions of its aroma components. These findings provide a new basis for breed improvement and process enhancement in oolong tea production.
研究领域:
食品科学
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农学
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化学
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感官科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Insects
·
2023
·Vol. 14
·期 12
·930
·
IF 3
Jianjun Cheng,Jiawei Gui,Xiaoming Yao,Hong Zhao,Yujie Zhou,Yongjun Du
Simple SummaryThe rice leaf roller,Cnaphalocrocis medinalis,is a migratory insect pest threatening rice production. Monitoring its population dynamics is a critical component of the integrated management system for this pest. Plant odor-trapping has been used as a tool for population monitoring. However, there is a lack of knowledge on the molecular mechanism by which theC. medinalismoth recognizes the plant odor. In the present study, we amplified 12 odor receptor genes and tested differential expression of these genes in male and female moths ofC. medinalis. We identified the function of three olfactory receptor genes inC. medinalis.CmedOR31 was a specific receptor for geraniol, and CmedOR32 was a broad-spectrum OR receptor that responds to both foliar odor and floral scent. The ligands of CmedOR1 were linalool, phenethyl alcohol, 2-phenylethanol, and phenylacetaldehyde. CmedOR1 belonged to a unique conserved OR lineage that strongly responded to phenylacetaldehyde in the evolution ofGlossataspecies, and the OR1 expression inC. medinalisantennae was significantly higher in females than in males. CmedOR1 was the odor receptor forC. medinalisadults to locate food sources.AbstractCnaphalocrocis medinalis(Lepidoptera: Crambidae) is a migratory insect pest on rice crops. The migratoryC. medinalispopulation in a particular location may be immigrants, local populations, emigrants, or a mix of these. Immigrants are strongly attracted to plant odor. We conducted research to identify the olfactory receptors in a floral scent mixture that is strongly attractive toC. medinalis. Through gene cloning, 12 olfactory receptor (OR) genes were amplified and expressed in Xenopus oocytes in vitro, and three of them were found to be responsive to plant foliar and floral volatiles. These were CmedOR31, a specific receptor for geraniol; CmedOR32, a broad-spectrum OR gene that responded to both foliar and floral odors; and CmedOR1, which strongly responded to 10−4M phenylacetaldehyde. The electrophysiological response to phenylacetaldehyde was extremely high, with a current of 3200 ± 86 nA and an extremely high sensitivity. We compared the phylogenetic tree and sequence similarity of CmedOR genes and found that CmedOR1 belonged to a uniquely conserved OR pedigree in the evolution ofGlossataspecies, and the ORs of this pedigree strongly responded to phenylacetaldehyde. The expression of OR1 was significantly higher in the females than in the males. Localization of CmedOR1 in the antennae ofC. medinalisby fluorescence in situ hybridization showed that CmedOR1 was expressed in both males and females. CmedOR1 may be an odor receptor used by females to locate food sources. The function of these ORs and their role in pest monitoring were discussed.Keywords:functional identification;Cnaphalocrocis medinalis;floral odorant;olfactory receptor
研究领域:
昆虫学
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分子生物学
✓ 已验证
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）