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JOURNAL OF FOOD SCIENCE · 2022 ·Vol. 88 ·期 1 ·204-213 · IF 3.693

Characterization of the aroma compounds in crystal malt

Guolin Cai,Hong Gu,Bingxin Han,Hua Yang,Xiaomin Li,Jian Lu

Crystal malt, the most popular type of specialty malt used in beer brewing, plays a vital role in forming complex flavor and color. Nevertheless, crystal malt is only defined based on the malting process, and there is not any standard to evaluate its quality. In the current study, the volatile aroma constituents of commercial crystal malt samples were analyzed with headspace solid-phase microextraction combined with gas chromatography–mass spectrometry, in order to explore the characteristic aroma compounds of crystal malt. The average concentration of volatile aroma compounds in 10 crystal malt samples is 587 µg L −1 , ranging from 347 to 1265 µg L −1 . A total of 38 aroma compounds were identified, 47% of which were existed in all the 10 samples. Based on principal component analysis and odor activity value, isobutyraldehyde, 2-methylbutanal, furfural, 2-acetyl-1 H -pyrrole, oct-1-en-3-ol, 4-methyl-2-phenyl-2-pentenal, and (2 E )-2-isopropyl-5-methyl-2-hexenal could be considered the characteristic aroma compounds of crystal malt. The results of this present study would help to establish a standard to assess the quality traits of crystal malt sample.

CAS / MDL: 502-56-7
研究领域: 食品科学 · 化学分析
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JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY · 2020 · IF 4.192

Efficient Imaging of Saccharomyces cerevisiae Based on B- and N-Doped Carbon Dots

Yun Ma,Zhi Ma,Xiyue Huo,Meiyu Gu,Sainan Ma,Yu Jing,Yixiao Wang,Ying Yue,Zhibiao Feng,Bo Tian

The estimation of yeast viability with B- and N-doped carbon dots (BN-CDs) was investigated in this paper. BN-CDs with a fluorescent quantum yield of 65.47% were prepared by a one-step hydrothermal method. The size distribution of BN-CDs was relatively narrow, with the majority falling within 7.5–8.5 nm, and they were mainly composed of carbon, oxygen, nitrogen, and boron. BN-CDs were shown to have strong and stable fluorescence. They exhibited excitation-independent photoluminescence property, which could avoid the autofluorescence and limitation of the excitation source. Dead and live yeast cells were distinguished well by BN-CD staining in a short time, and there was no strict requirement for light protection. The application of BN-CDs in beer brewing can solve the problem of estimation of yeast viability.

研究领域: 微生物学 · 材料科学 · 生物技术
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