FOOD CHEMISTRY
·
2021
·
IF 7.514
Junxin Zhao,Maomao Ma,Xianghui Yan,Dongman Wan,Zheling Zeng,Ping Yu,Deming Gong
The lipase from Bacillus licheniformis NCU CS-5 was immobilized onto β -cyclodextrin (CD) grafted and aminopropyl-functionalized chitosan-coated Fe 3 O 4 magnetic nanocomposites (Fe 3 O 4 -CTS-APTES-GA- β -CD). Fourier transform infrared spectroscopy, thermogravimetry analysis, X-ray diffraction, scanning electron microscopy and transmission electron microscopy showed that not only the functionalized magnetic nanoparticles were synthesized but also the immobilized lipase was successfully produced. The immobilized lipase exhibited higher optimal pH value (10.5) and temperature (60℃) than the free lipase. The pH and thermal stabilities of the immobilized lipase were improved significantly compared to the free lipase. The immobilized lipase remained more than 80% of the relative activity at temperature of 60 ℃ and pH 12.0. The immobilized lipase also remained over 80% of its relative activity after 28 days of storage and 15 cycles of application. The application of the immobilized lipase in esterification of isoamyl acetate and pentyl valerate showed that maximum esterification efficiency was achieved in n -hexane having 68.0% and 89.2% respectively. Therefore, these results indicated that the Fe 3 O 4 -CTS-APTES-GA- β -CD nanoparticles are novel carriers for immobilizing enzyme, and the immobilized lipase can be used as an innovative green approach to the synthesis of fruity flavor esters in food industry.
研究领域:
生物化学
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食品科学
·
纳米技术
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DOI
PubMed
高影响因子
Food Chemistry-X
·
2022
·
IF 6.443
LI Junxing,Miao Aiqing,ZHAO Gangjun,Liu Xiaoxi,Wu Haibin,Luo Jianning,Gong Hao,Zheng Xiaoming,Deng Liting,Ma Chengying
‘Taro-like’ aroma is a pleasant flavor and value-added trait in pumpkin species imparted by unknown key volatile compounds. In this study, we used the electronic nose (E-nose), gas chromatography-mass spectrometry (GC–MS), and GC-Olfactometry (GC-O) to study the aroma profile, volatile compounds, and key contributors, respectively. By E-nose and GC–MS, we found significant differences in the aroma profiles and volatile compounds between fruits from five samples with/without ‘taro-like’ aroma. According to the analysis of differential volatile compounds obtained from GC–MS and the GC-O analysis of the sample with ‘taro-like’ aroma, we found that 2-acetyl-1-pyrroline representing the ‘taro’ odor was only identified in the sample with ‘taro-like’ aroma. Therefore, we conclude that 2-acetyl-1-pyrroline is the key contributor to the 'taro-like' aroma. Moreover, the relationship between 2-acetyl-1-pyrroline and ‘taro-like’ aroma was further verified via other pumpkin samples. Our results provide a theoretical basis for understanding the aroma characteristics of pumpkin fruit.
研究领域:
植物学
·
食品科学
·
分析化学
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产品关联
DOI
PubMed
高影响因子
Foods
·
2024
·Vol. 13
·期 9
·1338
·
IF 4.7
Ruimin Teng,Cun Ao,Haitao Huang,Daliang Shi,Yuxiao Mao,Xuxia Zheng,Yun Zhao
Longjing tea is favored by consumers due to its refreshing and delicate aroma, as well as its fresh and sweet flavor. In order to study the processing technology of Longjing tea with ‘Baiye 1’ tea varieties, solid phase microextraction and gas chromatography–mass spectrometry were used to analyze the volatile components of Longjing tea in different process stages. The results revealed the identification of 275 aroma metabolites in the processing samples of Longjing tea. The sensory evaluation and principal component analysis revealed that the leaves of fresh (XY) and spreading (TF) were different from the leaves of first panning (YQ), second panning (EQ), final panning (HG), and fragrance enhancing (TX). The relative contents of geraniol (1199.95 and 1134.51), linalool (745.93 and 793.98), methyl salicylate (485.22 and 314.67), phenylethyl alcohol (280.14 and 393.98), 2-methylfuran (872.28 and 517.96), 2-butenal (56.01 and 154.60), and 2-hexenal (46.22 and 42.24), refreshing and floral substances in the XY and TF stages, were higher than other stages. The aroma contents of 2-methylfuran, furfural, 2-methyl-1-penten-3-one, 3-hexen-2-one, dodecane, hexanoyl hexanoate, 2,5-dimethyl-pyrazine, and methyl-pyrazine were found to be significantly positively correlated with the intensity of chestnut aroma. In conclusion, this study contributes to a better understanding of the composition and formation mechanism of chestnut-like aroma and provides new insights into the processing technology to improve the quality of albino green tea.
研究领域:
食品科学
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植物学
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产品关联
DOI
PubMed
高影响因子
Foods
·
2025
·Vol. 14
·期 4
·588
·
IF 5.1
Hongchun Cui,Yuxiao Mao,Yun Zhao,Weihong Huang,Jianyong Zhang
At present, the heavy bitter taste, poor flavor quality and low functional activity of summer and autumn tea are the bottleneck problems restricting the low utilization rate of summer and autumn tea resources. The research and development of new products of fruit-flavored black tea is conducive to expanding the utilization of summer and autumn tea resources. Different kinds of fruit juice were added during the fermentation and processing of classic black tea, such as bananas, apples, fragrant pear and Sydney pear, in this study. The effects of fruit juice on the flavor quality and amylase inhibitory activity of fruity black tea were researched. The sensory quality, flavor chemicals and α-amylase inhibitory activity were evaluated. The results showed that the sensory evaluation scores of black tea treated with fruit juice were significantly higher than those of black tea treated without fruit juice, especially the crown pear juice. The amylase inhibition rate of black tea treated with fruit juice was significantly higher than the control treated without fruit juice (p< 0.05). The sensory evaluation scores, polyphenol oxidase activity, water extract content, soluble sugar content, free amino acid content, theaflavin content, thearubigin content and inhibition rate of amylase activity of black tea treated with pear juice were significantly higher than those of the apple and banana juices (p< 0.05), especially crown pear juice. Tea polyphenol content and theaflavin content of black tea treated with added pear juice were significantly lower (p< 0.05) than the black tea control treated with added apple juice and banana juice, especially crown pear juice. The fruity black tea treated with crown pear juice had a redder broth, more pronounced sweet fruit aroma, sweet and mellow taste and reduced astringency. Therefore, the black tea treated with crown pear juice was preferred. The research hopes to provide a theoretical basis for the research of black tea quality control and the research of summer and autumn tea resources utilization technology.
研究领域:
食品科学
·
茶叶加工学
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产品关联
DOI
PubMed
高影响因子
Frontiers in Nutrition
·
2025
·
IF 5.1
Sixuan Wang,Luorui Li,Qing Meng,Wei Luo,Fang Wei,Liyong Luo,Liang Zeng
Congou black tea has garnered significant interest among customers because of its distinctive floral-fruity aroma. To determine the differences in characteristic volatile compounds among various varieties, a total of 147 volatile compounds were identified across 25 samples via gas chromatography–mass spectrometry (GC-MS). Through hierarchical clustering analysis (HCA), 25 samples were classified into two clusters, in which the Fuding variety, Jinguanyin variety, Huangguanyin variety, and Meizhan variety were clustered into one category, whereas the Sichuan population variety was clustered into the other. These two categories were further analyzed via orthogonal partial least squares discriminant analysis (OPLS-DA), and 48 differential compounds were identified. The Sichuan population variety was found to contain a higher concentration of floral and fruity aroma compounds while exhibiting fewer green or grassy odor compounds. To explore the floral-fruity aroma components of Sichuan Congou black tea (SCBT), forty-nine aroma-active compounds were identified through multidimensional GC–MS/olfactometry (MDGC-MS/O). Among them, six components with odor activity values (OAVs) ≥1 were regarded as key floral-fruity aroma components. Recombination and omission tests ranked the contributions of these compounds as follows: geraniol, linalool, methyl salicylate, benzeneacetaldehyde, beta-myrcene and benzaldehyde. Addition experiments confirmed for the first time that linalool, beta-myrcene and methyl salicylate are the key citrus-like compounds, offering valuable insights for the exploration of germplasm resources and quality control of black tea with special aromas.
研究领域:
食品科学
·
植物化学
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产品关联
DOI
PubMed
高影响因子
Food Chemistry-X
·
2025
·
IF 8.2
Xinyue Zhang,Yixin Chen,Jiani Liu,Yibin Lan,Xu Qian,Baoqing Zhu
Hawthorn wine has gained increasing popularity in China, but comprehensive research on its sensory and chemical characteristics is still limited. This study established a sensory lexicon using Pivot Profile to describe and differentiate Chinese hawthorn wines. Based on the sensory data, 13 hawthorn wines presented three different styles, namely ‘Sweet’, ‘Fruity’ and ‘Alcohol’. A total of 129 volatile compounds were identified and quantified in all hawthorn wines using headspace solid-phase microextraction (HS-SPME) combined with both gas chromatography-Orbitrap mass spectrometry (GC-Orbitrap-MS) and gas chromatography-Quadrupole mass spectrometry (GC-Quadrupole-MS). Partial least-squares regression revealed that ‘sweet’, ‘hawthorn’, and ‘honey’ attributes were positively correlated with several terpenes, volatile phenols, lactones, ethyl cinnamate, nonanal and phenylacetaldehyde, as well as sugar content, while negatively correlated with alcohol content. Furthermore, a salting-out effect of certain terpenes and volatile phenols was observed with increasing sucrose concentration, potentially enhancing the perceived intensity of these above attributes.
研究领域:
食品科学
·
分析化学
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DOI
PubMed
高影响因子
Food Analytical Methods
·
2017
·Vol. 10
·期 10
·3415-3423
·
IF 2.038
Sha Min,Zhang Zhengyong,Gui Dongdong,Wang Yanbo,Fu Linglin,Wang Haiyan
A fingerprinting approach was developed by means of high-performance ion mobility spectrometry with direct electrospray ionization (ESI-HPIMS) for the quality consistency and authentication of apple essence which contain many analytes. Thirty-four apple essence samples of the same brand and commercialized as a same product but brewed in four different manufacturers were used to establish the fingerprints. Hierarchical clustering analysis (HCA) was performed to evaluate the similarity and variation of these samples. A combined data matrix was constructed with the use of individual data matrix of ion mobility spectrum in positive and negative ion modes. For comparison, ion mobility spectrum fingerprints in positive and negative ion modes respectively were also applied to the quality assessment of the same samples. Finally, our study demonstrated that the fusion of fingerprints did indeed provide more information and could be used to comprehensively conduct the quality consistency evaluation and discrimination of apple essences from similar products. It is suggested that this fingerprint approach is suitable for analysis of other complex, multianalyte substances.
研究领域:
食品科学
·
分析化学
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产品关联
DOI
高影响因子
RSC Advances
·
2014
·Vol. 4
·期 43
·22520-22525
·
IF 3.708
Yong Liu,Yi-Tao Wang,Tao Liu,Duan-Jian Tao
SO3H-functionalized Brønsted acidic ionic liquids (BAILs) were synthesized and utilized as highly efficient catalysts for the production of fructone via the acetalization reaction of ethyl acetoacetate with ethylene glycol. In comparison with conventional H2SO4 and cation exchange resins, the BAILs N-(4-sulfonic acid) butyl triethylammonium hydrogensulfate ([BSEt3N][HSO4]) of strong acidities exhibited excellent catalytic activities. The effects of various parameters such as different BAILs, reaction temperature, catalyst dosage, and molar ratio of the reactants on the conversion of ethyl acetoacetate were investigated in detail. The experimental results indicated that the catalytic performance of BAILs were closely related to their Hammett acidities. Moreover, it was found that [BSEt3N][HSO4] could be also recovered easily and used repetitively six times without obvious decline in activity and quantity, showing great potential application in industry.
研究领域:
化学工程
·
有机合成
✓ 已验证
产品关联
DOI
高影响因子
Food Bioscience
·
2025
·
IF 5.9
Zhen Mou,Xuemei Cai,Jingyun Liu,Ruijie Deng,Zhaonan Liu,Ruiyu Fan,Jian Tang,Aimin Luo
Floral and fruity aromas are vital indicators for evaluating the quality of the sauce-flavored Baijiu, however, are hard to analyze and elucidate due to the interference of other aromas in the liquor. Herein, we developed a pervaporation membrane separation technology (PV), that effectively reduces the complexity of analyzing floral and fruity aromas and enables the identification of key flavor compounds of the floral and fruity aromas in sauce-flavored Baijiu. Contributed to the separation via PV on flavor, liquor samples differing in floral and fruity aromas are efficiently separated that allows to be sensitively analyzed by gas chromatography-ion mobility spectrometry (GC-IMS) and gas chromatography-mass spectrometry (GC-MS). We found that a total of 29 compounds that potentially contributed to floral and fruity aroma. Aroma recombination and omission/addition experiments were conducted to verify the contribution of these compounds to the overall aroma, leading to the identification of 15 key aroma compounds including affecting floral and fruity aromas. And discovered esters serving as key components for contributing floral and fruity aromas. Meanwhile, Acetals can make the aromas become more coordinated and aldehydes facilitate floral and fruity aroma release. The work contributes to a tool for elucidating complexity of flavor compounds in Baijiu.
研究领域:
食品科学
·
分析化学
✓ 已验证
产品关联
DOI
高影响因子
TALANTA
·
2024
·
IF 5.6
Weimin Wang,Chuting Xu,Zhe Li,Chaohui Qiu,Fuxing Xu,Chuan-Fan Ding
Photoionization-ion trap mass spectrometry (PI-ITMS) is one of the major directions of mass spectrometer miniaturization because of its great potential for rapid on-site VOCs detection in many cases. Traditionally, PI has always been investigated separately and is restrained by ion transmission structure, so a new structure needs to be designed and investigated for simplifying and improving the ion transmission efficiency. Interestingly, our preliminary experiments found that the signal intensity and mass range can be effectively improved by combing atmospheric pressure photoionization (APPI) and low-pressure photoionization (LPPI). Therefore, in this paper, a new dual photoionization - ion trap mass spectrometry (DPI-ITMS) was developed, explored and used to directly analyze complex VOCs. Compared with traditional single PI configuration, it presents two obvious merits: (1) simplified ion transmission structure, eliminating the need to use deflection electrode to repel ions and avoiding breakdown risk. (2) some missing/weak low m / z ion mass spectral peaks in APPI and some high m / z ion mass spectral peaks in LPPI were improved in DPI detection mode. In addition, by combining multivariate statistical analysis, we preliminary achieved in differentiating fruit types and maturity level. In summary, we concluded that the developed DPI-ITMS has moderate detection sensitivity (limited by the homemade ITMS, 0.1–1 ppmv with RSD of 6.36 %), and the DPI-ITMS configuration can be referenced by future PI-MS, and this study also provides a high-throughput, simple, noninvasive and no chemical contamination solution for analyzing main VOCs in fruit aroma.
研究领域:
分析化学
·
食品科学
·
环境科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD SCIENCE
·
2019
·Vol. 84
·期 3
·540-547
·
IF 2.081
Zhongqi Sun,Yun Deng,Yanyun Zhao
Natural apple essence has been utilized as a flavor enhancer in food and other products, but the aroma components are highly volatile, limiting its applications. In this study, apple essence-loaded liposomes (AEL) were prepared by an ultrasonic thin-film evaporation method to enhance the stability of apple essence. Response surface methodology was used to evaluate the effects of cholesterol to lecithin ratio, apple essence concentration, and ultrasonic power on apple essence entrapment quantity in liposomes. The optimum AEL formula was identified as 0.2% of lecithin, 0.1237 of cholesterol to lecithin (w/w) ratio, 8.3% of apple essence, and 77 W of ultrasonic power with resulting essence encapsulation efficiency of 51.5%. The optimized AEL was characterized on particle size, morphology, and stability. The spherical AEL particles had an average diameter of 301.5 nm and displayed stable size distribution at 4 °C within 120 days. This study demonstrated that liposomes had a bright prospect for microencapsulation and stabilization of apple essence, and the stabilized AEL might provide new application opportunities in food and other industries. Practical Application Natural apple essence is widely accepted as a flavor enhancer, but its application is restricted due to high volatility. Liposomes are delivery systems to encapsulate functional ingredients and to enhance their bioactivity and stability. Liposomes using lecithin and cholesterol as wall materials were prepared by ultrasonic thin-film evaporation method and effectively encapsulated apple essence in the present study. The optimized apple essence-loaded liposomes (AEL) possessed favorable dispersing property and storability, and might be used as a flavor enhancer or functional component for food and other products for improving organoleptic quality and increasing the value of the product.
研究领域:
食品科学
·
化学工程
·
材料科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FLAVOUR AND FRAGRANCE JOURNAL
·
2017
·Vol. 33
·期 2
·160-165
·
IF 1.644
Jia Song,Hongling Chen
The formation of apple aroma microcapsules was achieved by sodium alginate (SA) and tetradecylallydimethylammonium bromide (TADAB) as shells based on complex coacervation-emulsion polymerization. Alkyl alcohol polyoxyethylene ether was employed as emulsifier. Pentaerythritol tetraacrylate (PETRA) was used as a crosslinking agent and methyl methacrylate (MMA) was applied as comonomer to copolymerize with TADAB. The aroma microcapsules were characterized by scanning electron microscopy (SEM). Results showed that the aroma microcapsules prepared under optimal conditions were core-shell structure. The aroma microcapsules were sphere-like shape with particle size between 20 to 50 μm. FT-IR analysis results showed that the electrostatic interactions and polymerization occurred assuredly. TG-DTA study indicated that the thermal stability of the aroma microcapsules crosslinked with MMA shell was improved, and the thermal resistant temperature was up to 110°C. Moreover, the encapsulation efficiency of aroma microcapsules was measured by ultraviolet–visible near-infrared spectrophotometer. In the surfactant solution, the release of aroma was quick during the first 8 hours, losing ca . 10.8% aroma encapsulated, however, there was no more else aroma dissolving out from the 9 th hour. In open conditions, the encapsulation efficiency of the aroma microcapsules kept 66.57% after 48 hours, compared with the encapsulation efficiency going down alone if the microcapsules were milled.
研究领域:
化妆品科学
·
材料化学
✓ 已验证
产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）