JOURNAL OF CHEMICAL AND ENGINEERING DATA
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2012
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IF 1.693
Xiaojing Li,Jiangtao Wu,Zhigang Liu
The thermal conductivity of 2-methoxyethyl acetate, 2-ethylhexyl acetate, and diethyl succinate in liquid phase was reported. The measurements of 2-methoxyethyl acetate and 2-ethylhexyl acetate, covering a temperature range from (233 to 373) K and pressure up to 20 MPa, have been performed by a transient hot-wire technique with two anodized tantalum hot wires. The measurements of diethyl succinate ranged from (263 to 383) K and atmospheric pressure to 20 MPa. The experimental data were represented by polynomial functions of pressure and temperature for the purpose of interpolation. The relative uncertainty of the present thermal conductivity data was estimated to be ± 2.0 % with a coverage factor of k = 2.
研究领域:
化学工程
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物理化学
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DOI
高影响因子
Applied Food Research
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2025
·
IF 6.2
Yougui Yu,Jianwen Xiong,Zhengpei Chen,Jibin Yang,Binqiang Fan,Qiaoling Yuan,Qiang Wu
This study investigated Huangshui fluid pretreatment effects on rice hull's physical properties and furfural removal, revealing optimal conditions (solid-liquid ratio 1:15, pH 3.2, 60 °C, 6 days) achieving furfural reduction to 68.55 ± 0.33 mg/100 g (below harmful thresholds), while reducing test weight to 87.04 ± 0.749 g/L ( p < 0.05) without compromising water absorption/elasticity ( p > 0.05). Gas chromatography demonstrated Huangshui-treated rice hulls enhanced crude Baijiu quality: acetaldehyde decreased 38.30 % ( p < 0.01), furfural 49.02 % ( p < 0.01), methanol 9.37 %, fusel oil 6.31 %, while hexanoic acid increased 25.22 %, ethyl hexanoate 69.95 %, and four major esters 24.45 %. The pretreatment significantly improved mash looseness and flavor profiles, confirming its feasibility for reducing harmful compounds and upgrading Baijiu quality through effective impurity removal and ester enrichment.
研究领域:
食品科学
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生物技术
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化学工程
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分析化学
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发酵工艺
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农业科学
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产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2022
·
IF 9.231
Xiaojing Zhang,Pei Gao,Wenshui Xia,Qixing Jiang,Shaoquan Liu,Yanshun Xu
In this study, key aroma compounds of low-salt fermented sour fish were characterized using headspace solid-phase micro extraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC–MS), odor activity values (OAV) and aroma recombination and omission experiments. Eighty-eight volatile compounds, including esters, aldehydes, alcohols, acids, furans and pyrazines, were identified by HS-SPME-GC–MS. Eighteen aroma-active compounds were quantified by employing calculation of OAV greater than 1. A recombination aroma model prepared using aroma-active compounds based on the odorless fish matrix sensorially matched the aroma of fermented sour fish with a score of 4.5 out of 5. The omission experiment showed that 7 out of 18 compounds had a significant contribution to the overall aroma ( P < 0.05). The key aroma compounds of fermented sour fish were concluded to be ethyl acetate (OAV = 189), ethyl hexanoate (OAV = 66), isoamyl acetate (OAV = 424), ethyl butyrate (OAV = 26), hexanal (OAV = 49), 1-hexadecanal (OAV = 14) and 2-pentylfuran (OAV = 13).
研究领域:
食品科学
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分析化学
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感官评价
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD SCIENCE
·
2025
·Vol. 90
·期 7
·e70380
·
IF 3.4
Xiayu Zhong,Shihong Cai,Limei Yu,Hao Dong,Qiaoyu Liu,Yuanhong Zhang,Xiaofang Zeng
Sugar plays a crucial role in the processing of Cantonese sausages, endowed it unique flavor perceptions. The aim of this study was to investigate the effect of sugar levels on the structure and flavor binding capacity of pork myofibrillar proteins (MPs) during the processing of Cantonese sausages. Results showed that sugar addition could significantly enhance the concentration of flavor compounds in Cantonese sausages, with ester emerging as the key aroma compounds. Moreover, 6% sugar addition generally showed the highest flavor concentration, which could be associated with the structural changes mediated by different sugar levels. Sugar addition could cause structural unfolding and reassembly to MPs, forming more loose structures with significant decrease in α-helix and increase in β-sheets. And the surface hydrophobicity first decreased and then increased with increasing in sugar content, peaking at 6% and 9% sugar addition. All these could affect the flavor adsorption capacity of MPs, showing improved adsorption capacity to alcohol and ketone compounds and releasing effect to ester and aldehyde compounds upon sugar addition. The driving force for the adsorption could be attributed to the exposure of the hydrophobic sites in MPs, which could reduce the surface tension and thus promote the adsorption of flavor compounds. The results obtained in this study provided theoretical basis and data support for the processing of low-sugar Cantonese sausage with good flavor perception.
研究领域:
食品科学
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蛋白质结构
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风味化学
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食品加工技术
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF CONTROLLED RELEASE
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2025
·
IF 11.5
Liuxin Yang,Fengya Jing,Dandan Wei,Xiaocong Zhao,Yinghua Tao,Tao Liu,Tianzhu Zhang
Abdominal wall defects caused by trauma, congenital rupture, and intra-abdominal infection remain challenging due to the large wound area and complex complications. Herein, an assembled mesenchymal stem cell (MSCs)-laden granular hydrogel (termed assembled GSD@FPs), loaded with basic fibroblast growth factor (bFGF) and platelet-derived growth factor (PDGF), is developed. This hydrogel is constructed through dynamic covalent cross-linking ( via borate ester bonds) among dopamine-grafted gelatin methacrylamide (GelMA-DA), phenylborate-modified hyaluronic acid (HA-PBA), and epigallocatechin-3-gallate (EGCG), serving as multifunctional bulk building blocks for cell delivery and abdominal wall repair. The designed assembled granular hydrogels possess good rheological properties, self-healing, injectability, and tissue-adhesion properties. Detailed in vitro cell experiments are conducted, revealing that the GSD@FPs granular hydrogels can effectively promote cell proliferation, cell migration and angiogenesis. Furthermore, in abdominal wall defects, assembled GSD@FPs significantly accelerates the tissue healing process by simultaneously inhibiting the inflammatory response, promoting collagen deposition, and promoting cell proliferation and angiogenesis. Importantly, the assembled GSD@FPs granular hydrogels can also provide mechanical support and increase the thickness of regenerated tissue (1727.8 ± 169.6 μm for the control group, 3204.2 ± 278.5 μm for the assembled GSD@FPs group at 14 d). Eventually, the GSD granular hydrogels biodegraded, facilitating tissue remodeling and generating new muscle tissues. Therefore, this study provides a promising strategy with great potential for application in abdominal wall repair.
研究领域:
生物材料学
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再生医学
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组织工程
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF APPLIED MICROBIOLOGY
·
2024
·
IF 3.2
Zhao He,Du Binghao,Zhao Pengju,Chen Xi,Zhao Jingrong,Wu Qiuhua,Zhu Lining,Ma Huifeng,Sun Baoguo,Min Weihong,Li Xiuting
AimsEthyl hexanoate, one of the key flavor compounds in Strong-flavor Baijiu. To improve the content of ethyl hexanoate in Strong-flavor Baijiu, a functional strain with high yield of ethyl hexanoate was screened and its ester-producing performance was studied.Methods and ResultsUpon identification, the strain was classified as Candida sp. and designated as ZY002. Under optimal fermentation conditions, the content of ethyl hexanoate synthesized by ZY002 can be as high as 170.56 mg·L−1. A fermentation test was carried out using the ZY002 strain bioaugmented Daqu to verify the role of the strain applied to Baijiu brewing. It was found that strain ZY002 could not only improve the moisture and alcohol contents of fermented grains but also diminish the presence of reducing sugar and crude starch. Furthermore, it notably amplified the abundance of flavor compounds.ConclusionIn this study, Candida sp. ZY002 with a high yield of ethyl hexanoate provided high-quality strain resources for the actual industrial production of Baijiu.
研究领域:
发酵技术
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食品科学
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微生物学
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饮料科学
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF POWER SOURCES
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2024
·
IF 8.1
Yaping Zhang,Yanan Wang,Jing Chen,Lin Peng,Xiaolin Liu,Jia Lin
Inorganic CsPbI 2 Br perovskite solar cells (PSCs) have attracted enormous interest due to their excellent thermal stability and immense potential for application in tandem solar cells. However, the rambunctious crystallization and poor film quality of inorganic CsPbI 2 Br perovskite are the main factors limiting their performance improvement. Herein, dibenzoylmethane (DBM), containing electron-rich and dual C O functional groups, as an efficient precursor additive, is first introduced to regulate the crystallization of CsPbI 2 Br perovskite while passivating its associated defects. After DBM modification, nucleation is accelerated and the crystallinity of CsPbI 2 Br film is improved, thus promoting the phase stability. Additionally, DBM can passivate uncoordinated Pb 2+ defects, thereby significantly reducing non-radiative recombination, and can also decrease the energy level difference between CsPbI 2 Br/Carbon. As a result, when DBM additive is incorporated in the CsPbI 2 Br, the power conversion efficiency (PCE) of the device with the fluorine doped tin oxide glass (FTO)/SnO 2 /CsPbI 2 Br/Carbon structure is significantly improved to 13.46 %, an increase of nearly 13 % compared to the control device (11.72 %). The unpackaged devices exhibit excellent air and thermal stability, still remaining over 90 % of its initial PCE after aging for 500 h under ambient conditions, or continuous heating at 65 °C in glovebox for 500 h, respectively.
研究领域:
材料科学
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能源技术
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光伏器件
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产品关联
DOI
高影响因子
Journal of Environmental Chemical Engineering
·
2024
·
IF 7.4
Jiandong Cui,Zhanxin Du,Lixue Zhao,Huihui Li,Zhongjie Wang,Zibei Huo,Yingjie Du,Zhaoming Zhang
Yellow water is a kind of Chinese liquor-making wastewater, and contains rich organic components such as alcohols and organic acids , if not treated, it can cause environmental pollution. Herein, continuous aromatic ester production from Chinese liquor yellow water by a packed-bed column bioreactor with immobilized lipase was achieved. Inspired by interface activation of lipase, lipase from Aspergillus oryzae (AOL) was immobilized on LX-1000HA resin with silicone DC1–2577 modification (SH-LX-1000HA) and oleic acid modification (LX-1000HA-NH 2 -OA), respectively. Benefiting from the hydrophobic properties of the surface, the resultant AOL@SH LX-1000HA and AOL@LX-1000HA-NH 2 -OA were 2.3-times and 1.5-times higher activity than that of free AOL, reached 240 U/g and 156 U/g respectively. Meanwhile, the AOL@SH LX-1000HA and AOL@LX-1000HA-NH 2 -OA exhibited higher thermal stability , storage stability, and recyclability than free lipase. Furthermore, the aromatic ester production from yellow water by an packed-bed column bioreactor increased from 1.293 g/L to 3.976 g/L. This efficient continuous bioprocess presents great industrial potential for high value utilization from Chinese liquor yellow water.
研究领域:
生物工程
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环境科学
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食品科学
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产品关联
DOI
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
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产品关联
DOI
PubMed
高影响因子
Food Chemistry-X
·
2024
·
IF 6.5
Yujiao Cheng,Leng Han,Linzi Shao,Hua Wang,Zheng Guo,Guijie Li
Pomelo flowers emit a strong fragrance and give aromatic odors. Volatile compounds from pomelo flowers were analyzed at three developmental stages and in the main organs by molecular sensory science. A total of 134 volatiles including 25 odorants, were analyzed by gas chromatography–mass spectrometry/pulsed flame photometric detector (GC–MS/PFPD) and multidimensional GC–MS/olfactory (MDGC–MS/O). The total volatile content varied among pomelo flowers at different developmental stages (stage-III > stage-II > stage-I) and among different organs of pomelo flowers (petal > pistil > stamen). Linalool was an important odorant with a high OAV, and floral/fruity comprised the predominant aroma profile. Four odorants, ethyl 2-methylbutanoate, linalool, β-myrcene, and 2-butenal, were selected based on variable importance in projection (VIP) values and contributed mainly to the discrimination of pomelo flowers at three different developmental stages. Linalool, β-myrcene, d -limonene, and ethyl hexanoate were potential markers for evaluating flavor differences in pomelo floral organs.
研究领域:
食品科学
·
农业化学
·
植物生理学
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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
·
2025
·
IF 5.9
Ruirui Li,Dongyue Yang,Zhiyu Li,Xiaohong Tang,Ke Zhong,Yan Ding,Xiaomei Han,Xueqiang Guan,Yuxia Sun
Grapes grown in the Yantai wine region typically exhibit lower phenolic content and sugar levels, resulting in wines with relatively lower sensory quality. This study aims to assess the impact of stem-contact fermentation on the quality of wines from this region. Cabernet Sauvignon and Merlot grapes were selected winemaking, using three approaches: 100% destemming, and stem-contact fermentation with 10% and 20% grape stems, respectively. After alcoholic fermentation, the wines were analyzed for oenological parameters, phenolic compounds, color parameters, volatile compounds, and sensory evaluation. The results showed that stems did not negatively impact the oenological parameters. In Cabernet Sauvignon wines, stems resulted in a significant increase in total phenolics, anthocyanins, and tannins. In Merlot wines, stems caused a significant increase in total phenolics and a notable reduction in total anthocyanins. Stems primarily affected the anthocyanin content in both Cabernet Sauvignon and Merlot wines, with minimal effects on the proportions of individual anthocyanins. PLS-DA analysis further revealed that stems significantly affected the levels of total tannins, (−)-epigallocatechin, and total phenolic compounds in Cabernet Sauvignon wines, as well as the levels of (−)-epigallocatechin and total phenolics in Merlot wines. The presence of grape stems also significantly influenced the volatile compounds in the wine. When 20% of grapes retained their stems, there was a trend toward higher volatile content, resulting a more complex aroma profile. Overall, retaining some stems during fermentation is an effective strategy to enhance the quality of wines from the Yantai wine region.
研究领域:
食品科学
·
葡萄栽培与酿酒学
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产品关联
DOI
高影响因子
MOLECULES
·
2025
·Vol. 30
·期 4
·933
·
IF 4.6
Jialing Lu,Jia Zheng,Dong Zhao,Yan Xu,Shuang Chen
Strong-aroma type Baijiu and its diluted samples were characterized through descriptive analysis. Significant changes were observed in four (ethanol, Jiao-aroma, fruity, and grain) of the nine aroma attributes, primarily attributed to variations in ethanol concentration rather than other compounds. The thresholds of 40 compounds in aqueous solutions with alcohol concentrations of 20%, 30%, 40%, 50%, and 60% were measured using three-alternative forced-choice tests. The thresholds of 30 compounds were significantly positively correlated with ethanol concentration. The thresholds of 40 compounds were affected by ethanol concentration to varying degrees, with changes ranging from 2 to 692 times. Due to the varying degrees of alcohol influence on the compound threshold, the aroma profile of diluted Baijiu sample is different from the original Baijiu sample.
研究领域:
食品科学
·
感官分析
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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）