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ACS Applied Energy Materials · 2024 · IF 5.4

In Situ Solid-State DETFPi-PDOL Electrolyte and Its Impact on the Interfaces and Performance of NCM811||Li Batteries

Peng Zhang,Jian-Hua Cao,Wei-Hua Liang,Yue Li,Ya-Kun Wang,Da-Yong Wu

Solid electrolytes are generated through in situ polymerization within batteries, which is one of the most promising methods for achieving solid-state lithium metal batteries with good interfacial contact, high safety, and high performance. Poly-1,3-dioxolane (PDOL), although a good in situ solidified electrolyte for lithium stability, has poor applicability in high-voltage battery systems. In order to improve the interfacial compatibility between PDOL and both the cathode and anode of high-voltage batteries. we herein design a sacrificial additive, diethyl (2,2,2-trifluoroethyl) phosphite (DETFPi), with a lower lowest unoccupied molecular orbital (LUMO) and higher highest occupied molecular orbital (HOMO) energy, through methods of calculation. After being loaded into the battery, DETFPi-DOL is in situ polymerized to form DETFPi-PDOL electrolyte. The Li||DETFPi-PDOL||Li symmetric battery operates stably for 2000 h at 0.5 mA cm–2, with an overpotential of only 16 mV. XPS analysis shows that an SEI layer with high LiF content is formed on the surface of the lithium anode after cycling, which promotes the uniform deposition of lithium ions and inhibits the growth of lithium dendrites. After 300 cycles, the NCM811||DETFPi-PDOL||Li battery exhibits a remaining capacity of 154.8 mAh g–1 (81%) within the 3.0–4.35 V range, meanwhile demonstrating excellent rate performance. Moreover, a uniform CEI layer containing pentavalent phosphorus and low LiF content is formed on the surface of the cathode after battery cycling. Finally, due to the improvement of the cathode interface, the increase of interfacial impedance of the battery after 300 cycles is reduced to half that of the PDOL battery.

研究领域: 材料科学 · 电化学 · 电池技术
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Food Chemistry-X · 2024 · IF 6.5

Characterization of key aroma-active compounds in different types of Douchi based on molecular sensory science approaches

Ziqian Wu,Jin Chao,Hui Tang,Tengxia Liu,Liwen Jiang,Yang Liu

To attain the differences in the flavor profile of Douchi, the key aroma-active compounds of three types of Douchi were investigated. The “Sauce-like”, “Smoky”, “Nutty”, “Roast”, “Caramel”, and “Flower” of Douchi were favored by customers. Further, a total of 179 volatile compounds were identified using HS-SPME-GC-MS, and 29 aroma compounds were detected using GC-O-MS. Based on the quantification, 9, 13, and 10 compounds were regarded as aroma-active compounds in Yangjiang Douchi (YJ), Pingjiang Douchi (PJ), and Liuyang Douchi (LY), respectively. Moreover, the mixture of these aroma-active compounds successfully simulated the main aromas of PJ, LY, and YJ. And omission experiments confirmed that guaiacol was the key aroma compound for LY, benzene acetaldehyde, dimethyl trisulfide, and 2-acetyl pyrrole were important for YJ, benzene acetaldehyde and 3,5-diethyl-2-methyl pyrazine notably contributed to key aroma of PJ.

CAS / MDL: 35158-25-9 21834-92-4
研究领域: 食品科学 · 分子感官科学 · 分析化学
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