FOOD CHEMISTRY
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2020
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IF 6.306
Christoph Cerny,Hedwig Schlichtherle-Cerny,Romelo Gibe,Yuan Yuan
This study investigated the role of furfuryl alcohol (FFA) in the formation of furfurylthiol (FFT), the most important odorant in roasted coffee, using in-bean and spiking experiments. Green beans were spiked with FFA, and after roasting FFT was quantified by stable isotope dilution analysis. The FFT level in the roasted beans increased dose-dependently with addition of FFA. Additionally, beans were spiked with isotopically labelled d 2 -FFA which generated isotopically labelled d 2 -FFT after roasting. However, no labelled furfural was observed. The results unambiguously show that FFA serves as a precursor of FFT in coffee. On the other hand, the data indicate that furfural stems not from oxidation of FFA and plays no major role as precursor for FFT formation during coffee roasting. The suggested formation pathway leads from FFA to the furfuryl cation, then protein-bound S-furfuryl- l -cysteine and by subsequent elimination to FFT.
研究领域:
食品科学
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化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF INDUSTRIAL AND ENGINEERING CHEMISTRY
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2018
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IF 4.841
Yongheng Xiong,Yiqing Zeng,Wei Cai,Shule Zhang,Jie Ding,Qin Zhong
The effects of various factors on the NO removal activity in the (NH 4 ) 2 SO 3 solution were investigated to explore more details and characteristics of the related reactions using full infrared sensor flue gas analyzer (FISFGA). It was found that the conversion yield of NO (9.0%–29.0%) was obviously improved with the increase of gas–liquid contact area, NO residence time and (NH 4 ) 2 SO 3 concentration as well as the adding of CuSO 4 . However, it was mainly limited by gas–liquid mass transfer rate and slightly inhibited by the gas velocity. Moreover, the FISFGA analysis revealed that two nitric oxide (NO) conversion route with different reduction product of N 2 O and N 2 existed simultaneously upon the existence form of SO 3 2− . It was confirmed by the calculations and the experiments of pH factor that the NO reduction steps were based on the following equation: (1) NO + HSO 3 − ⇋ N 2 O + SO 4 2− + H + ; (2) NO + SO 3 2− ⇋ N 2 + SO 4 2− . In this system, Eq. (1) with N 2 O product was the major pathway, but the ratio of Eqs. (2) to (1) was intensified in the presence of CuSO 4 . It is believed that the suitable additives could promote the NO reduction to N 2 furtherly.
研究领域:
环境科学
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化学工程
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
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2024
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IF 8.5
Jianing Li,Zheng Zhou,Qi Wu,Zhaofang Liu,Lin Zhu,Shuhong Ye,Yan Ding
Hemerocallis citrina Baroni (HC) is usually soaked with sodium metabisulfite solution after harvest to keep its freshness. However, this will introduce bound sulfites with potential safety risks. In this study, formation pathways of bound sulfite in HC were explored using ultra-high performance liquid chromatography-Q-Exactive HF mass spectrometry (UHPLC-QE-MS) and statistical analysis. The results indicated that the chemical composition of HC changed the most at soaking times of 6–8 h and concentrations of 1.00–2.50 mg/mL. Primary metabolites and phenols in secondary metabolites were greatly affected during soaking. 71 compounds were identified in HC and 8 characteristic markers including 3 bound sulfites were screened which can be used to distinguish between non-soaked HC (NSHC) and sodium metabisulfite-soaked HC (SSHC). Among the 19 commercial HC samples analyzed, 79 % had been treated with sulfites. Mass spectrometry data further revealed two pathways of formation of bound sulfite in HC: one is the sulfonation of amino acids at the amino, the content initially increased with sulfite soaking time and concentration and then decreased until it disappeared; the other is that the addition of aldehyde at the carbonyl, the content increased continuously with sulfite soaking concentration. This study provides insight into bound sulfite formation in HC post‑sodium metabisulfite treatment.
研究领域:
食品科学
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分析化学
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植物代谢
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产品关联
DOI
PubMed
高影响因子
BIORESOURCE TECHNOLOGY
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2021
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IF 9.642
Pingbo Wang,Meiying Ye,Yue Cui,Xiong Xiao,Dexun Zou,Rongxin Guo,Yanping Liu
Two-phase high-solid digestion is conducive to the degradation of food waste. In this study, Fe/C was added in high-solid digestion in different acidification and/or methanogenic phase. The experimental results indicated that it significantly increased the cumulative yield of biomethane. When Fe/C was added to the acidification phase only and both the acidification and methanogenic phases, the biomethane yield reached 474.07 ± 7.03 and 475.47 ± 4.68 mL·g VS −1 , respectively, and the biodegradation rate reached 87.30% and 87.58%, respectively, indicating that Fe/C had mainly effect on the performance of acidification phase. In a two-phase anaerobic fermentation system, the activity of dehydrogenases and the concentration of coenzyme F 420 were 2.23–2.95 mg·g −1 ·h −1 and 0.0063–0.0294 mol·g −1 volatile solids, respectively. Additionally, the archaeal communities production pathway of methane from using acetic acid to using hydrogen as the reactant.
研究领域:
环境工程
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微生物学
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废物管理
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生物技术
✓ 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）