FOOD CHEMISTRY
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2020
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IF 6.306
MengTing Zhu,Ting Shi,ZiYan Guo,HongXia Liao,Yi Chen
The oxidation of cold-pressed and commercial refined camellia oil stored at room temperature for one year was comparatively studied by 1 H and 31 P NMR spectroscopy. The oxidation of extra virgin olive oil (EVOO) under the same conditions was further compared. The 1 H NMR showed that no aldehydes were formed in the studied period. Coupled with the changes of unsaturated acyl groups, the oxidation degrees of the three oils could be obtained follow the order: commercial refined camellia oil > cold-pressed camellia oil > EVOO. The 31 P NMR showed that the evolution of diacylglycerols (DGs) and ratio D in commercial refined camellia oil was fairly different from other two oils. Besides, the kinetics curves of unsaturated acyl groups and ratio D both fit to an exponential equation with high coefficients which indicated that the oxidation of the studied oils progressed in an exponential way with storage time at room temperature.
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
FUEL
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2021
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IF 6.609
Teng Chen,Xin Xu,Jianqiang Hu,Li Guo,Shizhao Yang,Tianxiang Zhao,Jun Ma
Water contamination in aviation jet fuel has been a particular concern throughout the aviation industry for many decades on account of any contaminating water may accelerate the corrosion of the aircraft fuel systems, diminish the lubricative properties of the fuel, promote microorganism growth, and more importantly, pose threat to flight safety. However, the water behavior of jet fuel has not been studied systematically so far, especially for the free water, which is the main factor that causes the hazards mentioned above. Herein, the water behaviors, including dissolved and free water behaviors versus storage time, temperature, relative humidity and anti-icing agent are investigated. Compared with storage time, temperature and relative humidity have a greater influence on the water solubility, and the respective exponential and linear relationships between the solubility of water and temperature and relative humidity are identified in this paper. Furthermore, a complete discussion is carried out on the effect of anti-icing agent on the solubility of water and free water content in jet fuel. More importantly, the real water behavior of jet fuel with anti-icing agent is also studied through simulating the variation in temperature during flight.
研究领域:
航空工程
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化学工程
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DOI
高影响因子
FOOD CHEMISTRY
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2024
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IF 8.5
Yueming Liang,Zhusheng Liu,Yuelan Pang,Min Li,Shengmeng Zheng,Fujing Pan,Chunyu Guo,Qianhua Wu,Ting Chen,Qiang Li,Zhonghua Liu
Long-term storage of Liupao tea is conducive to improving its flavour and commercial value. Although bacterial communities influence Liupao tea flavour, their impact during storage remains unclear. The aroma compounds and bacterial communities were determined by headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry (HS-SPME-GC–MS) and Illumina Nova6000 analysis. A total of 18 differential flavour compounds were significantly altered with Liupao tea storage duration, particularly after 9 years of storage. Flavour compounds with sweet notes increased, while those associated with pungent note decreased. The composition and diversity of bacteria remarkable changed after 9 years of tea storage. Six core functional bacteria were identified as contributing to the flavour characteristics of Liupao tea during long-term storage. Our findings provide novel insights that bacteria drive the formation of flavour characteristics during Liupao tea storage duration, and Liupao tea stored for more than 9 years have the best flavour.
研究领域:
食品科学
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微生物学
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
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2025
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IF 9.8
Ruiling Li,Ningzhe Wang,Chao Ma,Jiacheng Wang,Jing Wang,Xin Yang
To improve the 3D printing quality of emulsion gels, this study prepared ovalbumin-gellan gum emulsion gel (OG-EG) by adding gellan gum to peanut oil-ovalbumin emulsion. The effects and mechanisms of ultrasound time and storage time on the physicochemical properties, 3D printing accuracy, microstructure, and protein structure of OG-EG were investigated. Ultrasound and storage treatment enhanced the viscoelasticity, hardness, and compactness of the network structure of OG-EG. At ultrasound time of 3.5 min and storage time of 4 min, the printed products of OG-EG exhibited uniform filaments and stable structures, and could accurately print fine patterns with a size of 3 mm with a printing accuracy of 91 %. Ultrasound and storage treatments resulted in the formation of a stable and robust network structure in OG-EG, with emulsified oil droplets filling the gel network. The synergistic interaction of these components led to the development of an emulsion gel with excellent printing performance.
研究领域:
食品科学
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生物化学
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
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2024
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IF 8.5
Zhen Wang,Waqas Ahmad,Songguang Zhao,Afang Zhu,Shuhao Huo,Quansheng Chen
The precise changes in the flavor quality of green tea before and after the optimal consumption period remain elusive. This study used HS-SPME-GC–MS to carefully examine the volatile compounds of green tea samples from multiple storage periods and simultaneously detected changes in taste and color during tea infusion. Notably, 16 compounds with VIP > 1.5 were identified, highlighting their significance in the overall analysis profile. Among these components, nonanoic acid, octanoic acid and hexanal were identified as potential contributors to off-flavors and rancid oil flavors in tea after storage. The color of the tea broth becomes darker. Bitter flavor is associated with increased amino acid content. The PSO-SVM model showed excellent accuracy for predicting the storage duration of green tea. These findings provide critical theoretical understandings of green tea manufacturing and quality control.
研究领域:
食品科学
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茶叶研究
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分析化学
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产品关联
DOI
PubMed
高影响因子
Food Science & Nutrition
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2024
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IF 3.5
Junjie Shi,Lihua Peng,Weixuan Chen,Weilin Qiao,Kui Wang,Yueyang Xu,Jinle Cheng
Xinhui Chenpi (XHCP) is a well-known type of Chenpi (CP) widely used as both a Chinese herb and a food ingredient. While previous studies have explored how the quality of CP changes over time, there has been limited research specifically on XHCP. This study aims to assess the chemical components and quality of XHCP based on total flavonoid content (TF), antioxidant activity (AA), and color value (CV) at two stages: freshly harvested (XHCP-0Y) and after 3 years of storage (XHCP-3Y). Thirty-eight common volatile compounds were identified, and the content of 17 compounds among them, nine nonvolatile compounds, which included one alkaloid (synephrine), three phenolic acids (PA, protocatechuic acid, vanillic acid, and ferulic acid), and five flavonoids (narirutin, hesperidin, sinensetin, nobiletin, and tangeretin), were firstly detected by the newly developed gas chromatograph–mass spectrometer (GC–MS) and ultra-performance liquid chromatography (UPLC) methods. Compared to XHCP-0Y, the content of 17 volatile compounds and synephrine decreased in XHCP-3Y to varying degrees, while the content of PA, five flavonoids, TF, AA, and CV increased. The reduction of dryness caused by volatile compounds and the enhancement of efficacy related to PA, flavonoids, and AA suggested improved quality of XHCP after 3 years of storage. The methods developed in this study show promise for evaluating the quality of XHCP during the aging process.
研究领域:
生药学
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分析化学
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食品科学
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中医药学
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产品关联
DOI
PubMed
高影响因子
Food Chemistry-X
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2024
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IF 6.5
Qiao Huang,Ying Liu,Lei Tian,Fuqiang Xiong,Zongjun He,Yanhui Zhao,Shuangquan Xiang,Xianping Qiu,Jianshen Yu,Tongwei Guan
By examining and analyzing bran-free fermented Baijiu (BFB) with varying storage periods (0–20 years), it was observed that the overall concentration of volatile compounds initially increases and subsequently decreases over time. Furthermore, BFB exhibited more kinds of long chain esters, higher concentration of acetals, and reduced furfural content. The process of cellaring can enhance the aged, sweet, and fruity aroma of BFB. 16 flavor compounds, including 1,1-diethoxyethane, ethyl dodecanoate, and ethyl hexadecanoate, can be used as markers for vintage BFB, and electronic sensory technology was capable of discerning BFB in different years. The results of redundancy analysis (RDA) showed a positive correlation between metals and aldehydes, esters, and ketones, while indicating a negative correlation with acids and alcohols. Al, Fe, and Ca underwent the most significant changes during storage period, and they were positively correlated with differential substances, such as benzaldehyde, vanillin, ethyl isovalerate, and ethyl palmitate ( P < 0.01).
研究领域:
食品科学
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化学工程
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分析化学
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感官科学
✓ 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）