ENERGY & FUELS
·
2026
·Vol. 40
·期 34
·19184-19193
·
IF 6
Ma Yuhao,Zhang Lei,Jiang Minkang,Qing Shihong,Liu Hongyu,Wang Hao,Wang Liping
Lithium-rich manganese-based (LRM) cathode materials
have attracted
considerable attention for next-generation lithium-ion batteries owing
to their superior energy density. However, their cycling stability
in conventional electrolytes is severely challenged by the high operating
voltage (4.8 V vs. Li/Li + ), particularly under fast-charging
and low-temperature conditions. To overcome this mismatch, we construct
a steric hindrance-guided electrolyte design strategy to tune the
solvation structure. By systematically increasing the steric hindrance
of carboxylic ester solvents, ethyl trimethyl acetate is ultimately
identified to effectively weaken the Li + -solvent interactions.
The resulting anion-involved structure enhances Li + transport
kinetics while inducing a stable cathode-electrolyte interphase. With
this steric hindrance-induced low-temperature electrolyte, the LRM
cathode delivers exceptional fast-charging durability (1500 cycles
at 3C, RT) and an extended low-temperature cycle life (1000 cycles
at −20 ° C, 0.33C). This work validates molecular-level
steric hindrance tuning as an effective strategy to unlock the extreme-condition
performance of high-energy-density LRM cathodes.
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LWT-FOOD SCIENCE AND TECHNOLOGY
·
2022
·
IF 6.056
Xiaoqing Ye,Yan Liu,Changbo Peng,Xi Guan,Yi Liu,Zhenming Che,Hongbin Lin,Xu Min,Qi Zhu,Wenwu Ding
In this study, Pixian Douban (PXDB) was produced in a closed system of multi-scale temperature and flow fields constructed with the materials of pseudoplastic fluid in a gradient steady-state temperature field. The flavors and microorganisms of PXDB in the MTFF were compared with those in the traditional process with original materials (TPOM) and the traditional process with materials of pseudoplastic fluid (TPPF). The contents of organic acids, free amino acids and flavors in the MTFF were higher than those in the TPPF and TPOM. Chitinophagaceae_Unclassified and Bradyrhizobium_Unclassified were the predominant bacteria while Phyllachora sp . UB03986 and Rhizopus oryzae were identified as the core fungi at the species levels in the processes. The correlation analysis showed that 26 bacterial and 6 fungal were significantly correlated with the flavors. The results indicated that the closed system of MTFF could improve the product quality and was helpful to realize the controllable PXDB production.
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ACS Applied Materials & Interfaces
·
2023
·
IF 9.5
Tian-Tian Ma,Cheng Yang,Hai-Long Qian,Piming Ma,Tianxi Liu,Xiu-Ping Yan
Development of novel functional materials for effective isomer separation is of great significance in environmental science, chemical industry, and life science due to the different functions of isomers. However, the similar physicochemical properties of isomers make their separation greatly challenging. Here, we report the fabrication of trifluoromethyl-functionalized 2D covalent organic framework (COF) TpTFMB with 2,2′-bis(trifluoromethyl)benzidine (TFMB) and 1,3,5-triformylphloroglucinol (Tp) for the separation of isomers. TpTFMB was in situ-grown on the inner surface of a capillary for the high-resolution separation of isomers. The introduction of hydroxyl and trifluoromethyl functional groups with uniform distribution in 2D COFs is a powerful tactic to endow TpTFMB with various functions such as hydrogen bonding, dipole interaction, and steric effect. The prepared TpTFMB capillary column enabled the baseline separation of positional isomers such as ethylbenzene and xylene, chlorotoluene, carbon chain isomers such as butylbenzene and ethyl butanoate, and cis–trans isomers 1,3-dichloropropene. The hydrogen-bonding, dipole, and π–π interactions as well as the structure of COF significantly contribute to the isomer separation. This work provides a new strategy for designing functional 2D COFs for the efficient separation of isomers.
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LWT-FOOD SCIENCE AND TECHNOLOGY
·
2022
·
IF 6.056
Yan Liu,Yimao Zhang,Yujiao Shi,Manna Zhang,Yi Liu,Zhenming Che,Hongbin Lin,Guangyuan Lv,Qi Zhu,Shirong Dong,Wenwu Ding
In this study, a material of pseudoplastic fluid was obtained by dealing with the original material of Pixian Douban (PXDB). The multi-scale temperature and flow fields (MTFF) were established, and a PXDB product fermented in the MTFF (PFM) was obtained. Meanwhile, the material of pseudoplastic fluid and the original material was also fermented into PXDB products named MPTF and OMP, respectively, following the traditional process. The contents of major physicochemical indexes, organic acids and free amino acids in the PFM were higher than those in the MPTF and OMP. A total of 112, 102, 105 volatile compounds were detected in the PFM, MPTF and OMP. The PFM was rich in esters and alcohols while MPTF was abundant in aldehydes. The PFM possessed higher soy sauce-like, umami, sour taste and sour smell by quantitative descriptive analysis (QDA). The PFM was positively correlated with many indexes by partial least squares discriminant analysis (PLS-DA), such as all physicochemical properties, Asp, Glu, C3 and A8. These results indicated that the flavor of PFM was richest, which showed that a PXDB product with higher quality could be obtained in MTFF.
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FOOD CHEMISTRY
·
2023
·
IF 8.8
Yu Mu,Jun Huang,Rongqing Zhou,Suyi Zhang,Hui Qin,Hanlan Tang,Qianglin Pan,Huifang Tang
Bioaugmenting Daqu is an effective strategy to improve the quality of Baijiu, but its effect on overall flavor profiles and aroma-active compounds is unknown. Here, 168 volatiles were determined from fresh strong-flavor Baijiu (SFB) and bioaugmented Daqu increased their diversity and altered the flavor characteristics. Among 49 odorants identified by aroma extraction dilution analysis, 29 aroma-active compounds had odor activity values ≥1, of which 18, 8, and 3 components exhibited the highest content in the SFB fermented by fortified-, space- and conventional- Daqu , respectively. The contribution of increasing ethyl hexanoate and decreasing ethyl lactate of fresh SFB by bioaugmented Daqu was confirmed, and their content changed from 4650 and 1890 mg/L (conventional-SFB) to 6680 and 1760 mg/L (fortified-SFB) and 6130 and 1710 mg/L (space-SFB). Meanwhile, the discriminators among different samples were determined by multivariate statistical analysis. These findings are beneficial for the optimization and improvement of Baijiu aroma.
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高影响因子
Nature Communications
·
2026
·
IF 18.1
You Haoyu,Wang Xuemeng,Zhao Denglin,Li Guangyan,Yang Huifang,Bai Jiangxiao,Zou Yatao,Zhang Fei,Debroye Elke,Chen Gaoyu,Xu Weidong
Strong quantum confinement can fundamentally reshape excitonic processes and radiative recombination in perovskite quantum dots (QDs), yet accessing this regime remains challenging in organic-inorganic hybrid FAPbI 3 nanocrystals because of their low crystallization barrier and rapid growth. Here, we report a coordination-mediated cold quenching strategy for synthesizing strongly quantum-confined FAPbI 3 QDs with tunable emission from 696 to 759 nm. The key step involves the injection of a precooled ethyl methacrylate (EMA, –70 °C), which rapidly lowers the reaction temperature while simultaneously retarding precursor conversion and suppressing QD regrowth. Such a strategy enables small QDs with an average size of 6.4 nm and a near-unity photoluminescence quantum yield. Representative light-emitting diodes based on these QDs deliver electroluminescence at 715 nm with a peak external quantum efficiency of 16.3%. This work provides a viable strategy for accessing ultrasmall hybrid perovskite QDs and advances the rational control of quantum confinement in soft ionic semiconductors.
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FOOD RESEARCH INTERNATIONAL
·
2023
·
IF 8.1
Yunzi Feng,Ziming Xie,Mingtao Huang,Xing Tong,Sha Hou,Hoeseng Tin,Mouming Zhao
The flavor regulation of soy sauce fermented in winter is imminent challenge for the industry, while fermentation temperature is considered as an effective method to fortify soy sauce flavor. Thus, industrial-level fermentation systems with controlled temperature at 30°C (SSCT) and regular temperature (SSRT) in winter were designed to elucidate molecular basis and microbial regulatory mechanism of temperature-controlled flavor enhancement of soy sauce. Sensory evaluation suggested 30°C fermentation enhanced caramel-like, floral, fruity, roasted nut and smoky aroma. A total of 160 volatiles were identified, of which 39 components were evaluated for odor activity value (OAV). Eleven volatiles were determined as the odor markers distinguishing the aroma profiles of SSRT and SSCT, among which 2,5-dimethyl-4-hydroxy-3(2H)-furanone (HDMF, caramel-like), β-damascenone (floral), ethyl 2-methylpropanoate (fruity), ethyl acetate (fruity) and 2/3-methyl-1-butanol (malty, alcoholic) were largely responsible for the flavor enhancement. Moreover, high-throughput sequencing results demonstrated the temperature intervention induced more differential bacterial structure (R = 0.324, P = 0.001) than fungal structure (R = 0.069, P = 0.058). Correlation analysis revealed dominant and low-abundance genus together drove the formation and variation of volatile profile, particularly Weissella , Tetragenococcus , Starmerella and Pediococcus . Representatively, the formation pathways of key aroma substances HDMF and 5-ethyl-4-hydroxy-2-methyl-3(2H)-furanone (HEMF) were elaborated. Both temperature-mediated abiotic reactions and gene functions of microbiota were proposed to favor the yields of HDMF and C 5 precursor of HEMF, whereas the small populations of Zygosaccharomyces and insufficient acetaldehyde limited the elevation of the HEMF level through the biosynthesis pathway. This study provided the practical and theoretical basis for the industrial applications of temperature control in soy sauce fermentation.
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FOOD CHEMISTRY
·
2019
·
IF 5.399
Jianping Wei,Yuxiang Zhang,Yue Qiu,Hong Guo,Hongmei Ju,Yuwei Wang,Yahong Yuan,Tianli Yue
In this study, apple juice was fermented using Hanseniaspora osmophila X25-5 in pure culture as well as mixed culture with Torulaspora quercuum X24-4, which was inoculated simultaneously or sequentially. H. osmophila inhibited the growth of T. quercuum , while T. quercuum had little effect on the growth of H. osmophila. The simultaneous fermentation consumed relatively more sugar and resulted in the highest ethanol content. The production of organic acids varied depending on the yeast species employed and inoculation modality. Esters and alcohols were the main volatile families produced during fermentation, while ethyl esters and terpenes contributed most to the temperate fruity aroma. Gas chromatography-olfactometry (GC–O) showed that 3-methyl-1-butanol, ethyl 2-methylbutanoate, phenylethyl alcohol, β-phenethyl acetate, and β-damascenone were the most potent odorants in all samples. This study suggested that simultaneous fermentation with H. osmophila and T. quercuum might represent a novel strategy for the future production of cider.
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FOOD CHEMISTRY
·
2025
·
IF 9.8
Dehao Meng,Dongbo Zhao,Zhichao Zhao,Xiaoxue Wang,Yi Wu,Yonghui Li,Zhaolin Lv,Qilin Zhong
To clarify the aromatic compounds of sea buckthorn and their formation pathways, the key aroma compounds in Hippophae rhamnoides subsp. sinensis were determined first. There were 21 compounds identified as the key aroma components (e.g. ethyl isovalerate, ethyl caproate, ethyl octanoate, 1-hexanol, 1-nonanol, phenylethyl alcohol, nonanal, 6-methyl-5-heptene-2-one) of sea buckthorn, which were mainly composed of esters and alcohols. There were obvious differences in the composition of compounds among Hippophae rhamnoides subsp. sinensis (SI, SS) and Hippophae rhamnoides subsp. thibetana (TS). Esters were the main volatiles of Hippophae rhamnoides subsp. sinensis (SI, SS), while alcohols were the main volatiles of Hippophae rhamnoides subsp. thibetana (TS), which resulted in a lack of overall aromas in TS and a strong fruity and winy odor in SI and SS. The aroma of sea buckthorn could be reproduced well by analyzing key aroma components. Additionally, oleic acid, linoleic acid, leucine, phenylalanine, lycopene, and other compounds generated key aroma compounds by fatty acid oxidation pathway, amino acid degradation pathway, mevalonic acid pathway, methylerythritol phosphate pathway, carotenoid degradation pathway. Therefore, the key aroma compounds in sea buckthorn berries and their metabolic pathways were studied in the paper, which provided the research basis for genetic breeding and fine processing of sea buckthorn.
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FOOD RESEARCH INTERNATIONAL
·
2025
·
IF 8
Jiacheng Li,Cong Li,Xueli Chen,Xianyan Liao,Hui Zhou,Baocai Xu,Li Zhang,Liming Jiang
To understand the characteristic aroma compounds and their changes during the processing of sauce-flavoured black pork (SBP), headspace solid phase microextraction gas chromatography-olfactometry mass spectrometry (HS-SPME-GC-O-MS) was used to determine the volatiles during processing. A total of 63 volatiles were detected during the whole processing, including aldehydes, alcohols, esters, and furans, etc. The aroma characteristics of SBP are meaty, fatty, fruity, and grassy. During the processing, the aroma characteristics gradually shift from grassy and fruity aromas to being dominated by meaty, supplemented by fruity, fatty, and grassy aromas. Further, the impact of 25 characteristic aroma compounds on aroma changes was visualized through co-occurrence network analysis. Specifically, esters showed increasing centrality (network connectivity) in later stages, indicating their dominant role in transitioning aroma from grassy and fruity to meaty dominance. Ten key characteristic aroma compounds of SBP were confirmed based on molecular sensory science methods: isovaleraldehyde, hexanal, phenylacetaldehyde, eucalyptol, linalool, ethyl butyrate, ethyl 2-methylbutyrate, ethyl isovalerate, ethyl hexanoate, and 2-pentylfuran. Esters are the most important contributor to the characteristic aroma of SBP, with significantly higher content (929.34 μg/kg) and aroma character impact (58 %) than aldehydes (662.35 μg/kg, 25 %).
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FOOD CHEMISTRY
·
2025
·
IF 9.8
Kaili He,Mouming Zhao,Xing Tong,Yunzi Feng
Soy sauce contains abundant flavor compounds, which are prone to change during storage. This leads to a decline in amino acid nitrogen content, accompanied by undesirable flavor shifts, including increased sourness and bitterness, as well as aroma deterioration. Using three metabolomics approaches, the compounds of 12 kinds of soy sauce were analyzed before and after accelerated shelf life testing (ASLT), identifying a total of 132 volatiles and 44 non-volatiles. Multivariate data analysis (OAV, TAV, OPLS-DA, FC and significance difference) pinpointed 9 key aroma and 15 key taste compounds in the shelf life of soy sauce, which were further verified by constructing a metabolite model and conducting sensory validation experiments. The sensory changes observed in soy sauce shelf life was explained at the metabolite level. This study conducted a comprehensive analysis of soy sauce quality changes during storage, which will be of significant theoretical value for the soy sauce industry development.
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