Molecular Catalysis
·
2017
·
IF 0
Ke Zhao,Shufen Liu,Kexin Li,Ziying Hu,Yukun Yuan,Liushui Yan,Huiqin Guo,Xubiao Luo
Sulfonic acid groups functionalized aromatic carbon microspheres (Ar-CMSs–SO 3 H) were first successfully fabricated directly from waste Camellia oleifera shells by simple steps in the assistance of phloroglucinol . As a heterogeneous solid Brønsted acid catalyst, the as-prepared Ar-CMSs–SO 3 H showed considerably high activity because of its numerous spherical microstructure and abundant surface sulfonic acid groups (–SO 3 H). Subsequently, the as-prepared Ar-CMSs–SO 3 H was applied to the synthesis of biofuels 5-ethoxymethylfurfural (EMF) from biological platform compounds 5-hydroxymethylfurfural (HMF). The catalytic results showed that both sulfonation conditions in the course of Ar-CMSs–SO 3 H preparation and catalytic reaction conditions in the course of EMF synthesis had a significant effect on the EMF yield and HMF conversion rate.
研究领域:
材料科学
·
催化化学
·
生物燃料合成
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产品关联
DOI
Molecular Catalysis
·
2025
·
IF 4.9
Zhibin Xian,Shilin Bo,Xinjun Xu,Hui Wan,Wei Du,Guofeng Guan
Hydroformylation plays a crucial role in the modern chemical industry by enabling the efficient production of aldehydes, which are essential raw materials for a wide range of chemicals. In this study, we reported a pair-site 0.2Rh-0.8WO x /SiO 2 catalyst that demonstrated exceptional performance in isobutene hydroformylation. The catalyst achieved an isovaleraldehyde yield of 89.57 % (TON=8936) after 5 h of reaction at 90 °C and 5 MPa, and retained 85.0 % of its initial yield after four cycles. This performance was significantly superior to that of the catalyst prior to the introduction of W and proved more suitable for the hydroformylation reaction of isobutene compared to previously reported Al 2 O 3 -supported pair-site catalyst. Density functional theory (DFT) calculations revealed that W served as an electronic modulator in the catalytic system. The charge transfer from Rh to W enabled W to adsorb and convert excess CO on the Rh surface, thereby creating vacant active sites for the subsequent insertion of olefin and CO, ultimately enhancing the hydroformylation performance. The pair-site catalyst developed in this study exhibited remarkable improvements in both catalytic activity and stability, offering valuable guidance for catalyst design from an interface science perspective.
研究领域:
催化化学
·
化学反应工程
·
表面科学
·
材料化学
·
理论化学
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2023
·
IF 8.8
Yang Yue,Chao Wang,Yashu Chen,Mingming Zheng,Yi Zhang,Qianchun Deng,Qi Zhou
Currently, the effect of varieties on the flavor and stability of flaxseed milk remains unknown. Therefore, this study was conducted to investigate the effects of different varieties on the stability, sensory, and aromas of flaxseed milk. 51 volatile compounds were identified in flaxseed milk using Stir Bar Sorptive Extraction-Gas Chromatography-Olfactometry-Mass Spectrometry (SBSE-GC-O-MS). Among them, 1-octen-3-ol, 2-methoxy-4-vinylphenol, and 2,3,5-trimethylpyrazine contributed higher relative odor active values (ROAV), resulted in the fruity, roasted, sweet, and cucumber in flaxseed milk. Isovaleraldehyde (green notes) was not detected in XHZM. However, other compounds such as 1-nonanol (floral), γ-nonanolactone and γ-octanoic lactone (coconut milk) had higher concentrations, causing a better sensory evaluation. Additionally, its stability was relatively good. The orthogonal partial least-squares regression (OPLS) model and VIP values showed that eight compounds were responsible for the sensory differences from different varietals. The study provided references to selection and understanding flavor composition basis of flaxseed milk.
研究领域:
食品科学
·
分析化学
·
农学
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产品关联
DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2024
·
IF 7
Xiaomin Wang,Meigui Huang,Yishun Yao,Jingyang Yu,Heping Cui,Khizar Hayat,Xiaoming Zhang,Chi-Tang Ho
The characteristic aroma compounds of braised pork were identified through molecular sensory science and PLSR analysis, and the difference between two cooking methods, traditional open-fire (BPF) and induction cooker (BPC), was compared. Seventeen aroma compounds with odor activity values (OAVs) > 1 were identified in both samples. BPF revealed higher OAVs for most of the aroma compounds compared to BPC, and the higher aroma quality. Aroma recombination and omission experiments confirmed that twelve aroma compounds significantly contributed to the characteristic aroma of braised pork, and eight compounds such as hexanal, ( E )-2-octenal, and methanethiol were further confirmed as important contributors by PLSR analysis. Furthermore, PLSR analysis clarified the role of aldehydes such as hexanal, ( E )-2-octenal, and ( E , E )-2,4-decadienal in contributing to fatty attribute, whereas methanethiol was responsible for the meaty aroma. These characteristic aroma compounds mainly derived from lean meat due to its high content of phospholipids, and the exogenous seasonings contributed to the balanced characteristic aroma profile of braised pork by altering the distribution of these characteristic aroma compounds. Variations in heating parameters affected the formation of lipid oxidation and Strecker degradation products, which might explain aroma discrepancy between braised pork cooked by two methods with different heat transfer efficiencies.
研究领域:
食品科学
·
感官科学
·
分子美食学
·
化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Yingying Zhang,Yuan Wang,Huan Liu,Dasheng Xu,Dengyong Liu
A method based on headspace solid-phase microextraction fiber derivatization (HS-SPME-FD) coupled with gas chromatography-triple quadrupole mass spectrometry (GC-TQ/MS) was developed to quantify 18 flavor-related carbonyl compounds in roasted lamb. Optimization of derivatization conditions established the following optimal parameters: a 3 g/L concentration of O-2,3,4,5,6-(pentafluorobenzyl)hydroxylamine hydrochloride (PFBHA), fiber loading at 50 °C for 5 min, followed by simultaneous extraction/derivatization at 50 °C for 30 min. The method was validated for linearity, limits of detection (LOD), limits of quantification (LOQ), precision, and accuracy. Results confirmed the method's suitability for determining carbonyl compounds in roasted lamb. During roasting, the composition and concentration of carbonyl compounds increased significantly, with hexanal being the most abundant. Additionally, the method detected carbonyl compounds in the model system at levels comparable to real roasted lamb, validating both the model's accuracy and the method's quantitative precision.
研究领域:
食品科学
·
分析化学
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产品关联
DOI
PubMed
高影响因子
PHYSICA SCRIPTA
·
2025
·Vol. 100
·期 4
·045001
·
IF 2.6
Yueting Ding,Yulan Song,Wei Xu,Qi Zhang,Jie Jin,Qiangling Zhang,Qu Liang,Xun Bao,Dianlong Ge,Yan Lu,Lei Xia,Yawei Liu,Chaoqun Huang,Qingmei Deng,Xue Zou,Chengyin Shen,Yannan Chu
Volatile organic compounds (VOCs) released by bacteria during proliferation have the potential to be used for rapid bacterial identification. VOCs change rapidy during the proliferation. However, the current studies are mostly based on single-point or long-time-interval sampling, which may lead to the omission of metabolic information. In this study, we developed an integrated device for bacterial culture-headspace injection-mass spectrometry detection. Using this device, we conducted high temporal resolution detection and analysis of headspace VOCs from E. coli, P. aeruginosa, and S. aureus. The detection interval was 10 min. The results showed that the VOCs released by the three bacteria caused the elevation of 30 ions in the mass spectrum. These ions exhibited complex regular changes in each bacterium. While the changing trends of some ions are significantly different among the three bacteria. For VOCs that exhibited a pattern of initially increasing and then decreasing, widening the sampling interval can lead to crucial information being missed. This may be an important factor contributing to differences in the detection of VOCs released by bacteria in previous studies. Therefore, the high temporal resolution detection method developed in this study can more accurately trace the changing trend of bacterial VOCs and provide technical support for bacterial identification methods based on VOC detection.
研究领域:
微生物学
·
分析化学
·
医学诊断
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产品关联
DOI
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2025
·
IF 8
Zhiqiang Zheng,Weiwei Wu,Zhihui Wang,Peng Zhang,Bangxing Ma,Yan Huang,Weijiang Sun
Cocoa aroma is a pleasant and highly market-accepted aroma type in white tea, yet its underlying key aroma components remain unclear. In this study, sensory quantitative descriptive analysis (QDA), gas chromatography–mass spectrometry (GC–MS), gas chromatography-olfactometry (GC-O), molecular docking , and aroma addition tests were employed to elucidate the aroma characteristics and aroma profile of cocoa aroma white tea (CCWT), traditional white tea (WT) and cocoa beans (CC), and then construct a comprehensive aroma flavor wheel. It was observed that CCWT consists of a composite aroma dominated by Cocoa aroma, accompanied by flowery, sweet, and herbal aroma. Ten compounds were identified as key aroma constituents in CCWT, including linalool , nerol , and β-ionone. Notably, isovaleraldehyde , 2-methylbutyraldehyde, and phenylacetaldehyde were identified as the primary aroma components contributing to the cocoa aroma. Molecular docking results revealed that 3 key aroma components generate cocoa aroma through hydrogen bonding and hydrophobic interactions with olfactory receptors , with binding energies of less than −4 kcal/mol. The addition tests indicated that isovaleraldehyde and 2-methylbutyraldehyde primarily contribute to the cocoa aroma in CCWT, while phenylacetaldehyde likely enhances this aroma through synergistic effects with other compounds. This research provides essential scientific support for enhancing white tea quality and guiding product development. A solid foundation has been established to facilitate sustainable growth of the broader tea industry.
研究领域:
食品科学
·
感官科学
·
分析化学
·
分子生物学
·
茶叶化学
·
香气化学
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产品关联
DOI
PubMed
高影响因子
MOLECULAR PLANT PATHOLOGY
·
2025
·Vol. 26
·期 12
·e70196
·
IF 4.9
Liwen Ding,Zewen Liu,Weihang Wang,Yang Yang,Ren Sa,Hongmei Wang,Liru Mi,Yalan Qin,Shaocong Kang,Meruyert Medelbek,Assiya Ansabayeva,Yuling Meng,Weixing Shan
Negative immune regulator CAD7 is a non-canonical member of the CAD (cinnamyl alcohol dehydrogenase) family in plants. However, little is known on its biochemical functions and underlying mechanisms of immune regulation. Here, we show that Arabidopsis thaliana AtCAD7 harbours substrate-binding residues divergent from lignin-forming CADs (AtCAD4/5), being conserved with bacterial alcohol dehydrogenases EcYahK and EcYjgB. Comparative enzymatic analysis revealed that AtCAD7 exhibits a broad substrate preference for diverse small-molecule aldehydes, including histamine-derived intermediates, being distinct from the canonical lignin-forming AtCAD5. Metabolomic analyses revealed that AtCAD7 -overexpression transformants were affected in the biosynthesis and metabolism of amino acids, whereas AtCAD7 -silencing lines were activated in the phenylpropanoid pathway and increased in flavonoid accumulation. Histamine was elevated in AtCAD7 -overexpression lines and functional validation revealed its promoted effect on plant susceptibility to Phytophthora parasitica . In contrast, phytoalexins scopolin and chlorogenic acid were enriched in AtCAD7 -silencing lines, accompanied by upregulated expression of phenylpropanoid pathway-related genes. Functional validation demonstrated that scopolin and chlorogenic acid enhanced plant resistance to P. parasitica . Collectively, our study uncovers that CAD7 functions as a metabolic hub linking small-molecule aldehyde reductase activity to immune suppression, providing a potential novel target for developing crops with enhanced resistance to Phytophthora pathogens.
研究领域:
植物生物学
·
生物化学
·
分子遗传学
·
植物-病原体互作
·
代谢组学
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产品关联
DOI
PubMed
高影响因子
ACS Nano
·
2024
·
IF 15.8
Bingxi Feng,Zizheng Wang,Youyou Feng,Ping Li,Yongheng Zhu,Yonghui Deng,Limin Wu,Qin Yue,Jing Wei
Semiconductor metal oxide gas sensors have been proven to be capable of detecting Listeria monocytogenes, one kind of foodborne bacteria, through monitoring the characteristic gaseous metabolic product 3-hydroxy-2-butanone. However, the detection still faces challenges because the sensors need to work at high temperatures and output limited gas sensing performance. The present study focuses on the design of single-atom Au-functionalized mesoporous SnO2 nanospheres for the sensitive detection of ppb-level 3-hydroxy-2-butanone at low temperatures (50 °C). The fabricated sensors exhibit high sensitivity (291.5 ppm–1), excellent selectivity, short response time (10 s), and ultralow detection limit (10 ppb). The gas sensors exhibit exceptional efficacy in distinguishing L. monocytogenes from other bacterial strains (e.g., Escherichia coli). Additionally, wireless detection of 3-hydroxy-2-butanone vapor is successfully achieved through microelectromechanical systems sensors, enabling real-time monitoring of the biomarker 3-hydroxy-2-butanone. The superior sensing performance is ascribed to the mesoporous framework with accessible active Au–O–Sn sites in the uniform sensing layer consisting of single-atom Au-modified mesoporous SnO2 nanospheres, and such a feature facilitates the gas diffusion, adsorption, and catalytic conversion of 3-hydroxy-2-butanone molecules in the sensing layer, resulting in excellent sensing signal output at relatively low temperature that is favorable for developing low-energy-consumption gas sensors.
研究领域:
材料科学
·
纳米技术
·
生物传感器
·
食品安全
·
分析化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF CATALYSIS
·
2025
·
IF 6.5
Tianhao Zhang,Hanwen Yan,Chong Zhang,Yiqian Yang,Jie Li,Guoliang Zhang,Junping Zhang,Gang Wang,Chunshan Li
Effective strategy is intensively desired to construct efficient and durable catalytic system for mild aldol condensation between aldehydes, considering the profound significance in synthesis of high-valued α , β -unsaturated aldehydes. Although series of mild catalytic systems using secondary amine-based catalysts have been proposed, the compatibility of high catalytic selectivity and durability still troubles the researchers in this field. Here, we developed a protonated diethanolamine ionic liquid catalyzed mild aldol reaction system with reasonable regulation of ion pair strength and ionic cluster microenvironment based on the deep insights into proton shuttle effects to improve catalytic selectivity and durability for the probed methacrolein synthesis. The interplay between the cation and anion mediated proton shuttle was elucidated by detailed kinetics derived from in situ Raman spectroscopy and theoretical calculations. Further experimental and characterization facts combined with molecular dynamic simulations identify the weak interaction of cation–anion pair and metastable worm-like cluster microenvironment facilitate proton shuttle and thus improve catalytic performance and durability. Consequently, the formation rate of methacrolein was enhanced by one fold, while overall side reaction rates were reduced by 27.5% compared to the conventional sec -amine catalyst. Additionally, this strategy also exhibited significant promotion in catalytic activity, selectivity, and durability in synthesis of the other representative α , β -unsaturated aldehydes. These findings will offer reference for the construction and modulation of ionic liquid catalyzed mild aldol reaction system utilizing proton shuttle effects.
研究领域:
化学工程
·
催化科学
✓ 已验证
产品关联
DOI
高影响因子
Food Bioscience
·
2024
·
IF 4.8
Jingyao Li,Chengguo Sun,Mengli Zhang,Jing He,Zhanyu Shen,Lihua Geng,Liufeng Yuan,Shuo Wang,Chunling Wang
Soybean paste is widely used as a seasoning for authentic Asian cuisine due to its rich and savory sauce flavor. However, the primary components of the soybean paste sauce-flavor compounds and the fermentation regulation mechanisms are still unclear. Therefore, the present study sought to systematically explore the factors affecting the sauce flavor in terms of substrate, external microorganisms, brine concentration, and the alteration in flavor composition and its regulatory mechanisms. The results of the raw material ratios showed that an appropriate increase in the proportion of soybeans (6:4) could significantly enhance the concentration of amino acid metabolites, such as 2-methylbutanal, 3-methylbutanal, and 2-phenylethanal. Delayed addition to Tetragenococcus halophilic significantly enhanced 2-butylfuran, 2-pentylfuran, trans -2-(2-pentenyl) furan, and sauce-flavor perception in soybean paste by modulating the total acid. A suitable brine concentration (10%) could adjust the fermentation process and facilitate the formation of benzaldehyde, 2-ethylfuran, 2-butylfuran, 2-pentylfuran, and other sauce-flavor compounds. Meanwhile, combined results of sensory evaluation and GC-MS analysis demonstrated that the primary components of the sauce-flavor compounds in soybean paste consisted of furans (furfural, 2-methylfuran, 2,5-dimethylfuran, 2-ethylfuran, 2-butylfuran, 2-pentylfuran) and pyrazine (2,6-dimethylpyrazine, 3-ethyl-2,5-dimethylpyrazine). Overall, these results provide a theoretical basis for the targeted enhancement of the sauce-flavor of soybean paste and insights into the industrial production of high-quality soybean paste.
研究领域:
食品科学
·
微生物学
·
化学
✓ 已验证
产品关联
DOI
高影响因子
Food Chemistry-X
·
2026
·
IF 9.2
Yuqi Xie,Yingying Zhang,Wenxi Qi,Yi Zhang,Guangyang Zhou,Dengyong Liu
This study employs a multi-technique methodology to investigate the evolution of flavor compounds in lamb during roasting. Findings from texture analysis, electronic nose, and electronic tongue assessments demonstrate that a six-minute roasting time yields optimal water retention and tenderness. Furthermore, gas chromatography-ion mobility spectrometry (GC-IMS) coupled with principal component analysis (PCA) successfully distinguished lamb samples based on their roasting duration. For the identification of volatile flavor compounds, headspace solid-phase microextraction (HS-SPME) and solvent-assisted flavor evaporation (SAFE) were used as pretreatment methods in conjunction with gas chromatography–mass spectrometry (GC–MS). Subsequently, 24 key aroma-active compounds were identified from the 71 detected substances through analysis of their odor activity values (OAVs). Quantification of these 24 key aroma compounds was performed via an external standard method. Finally, aroma recombination analysis confirmed that the principal sensory attributes of roasted lamb are characterized by fatty, meaty, roasted, lamb-specific, grassy, and sweet notes.
✓ 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）