JOURNAL OF MOLECULAR LIQUIDS
·
2024
·
IF 5.3
Yuanxiang Gao,Kaokao Zhang,Yue Zhang,YingYing Zhou,Yifei Li,Zanhong Wang,Haitao Li
The catalytic production of phenylacetaldehyde (PhAA) from styrene using oxygen (O 2 ) as the oxidant offers advantages such as readily available feedstocks, a concise reaction route, and environmental friendliness. However, the PhAA yield of this multiphase system is generally less than 15 % due to the interfacial limitations between O 2 , styrene, and catalyst. To address this challenge, Keggin-type polyoxometalates (POMs) of the form [XW 11 O 39 ] n- (X = B, P, Si; n = 7, 8, 9) were modified with octyl trimethoxysilane (OTMS) to prepare hybrid POMs possessing both surface activity and catalytic potency. In the [Bmim][BF 4 ] ionic liquid, these hybrid POMs effectively reduce surface tension (44.7 mN/m to 31–34 mN/m) and exhibit critical aggregation behavior similar to conventional surfactants. Within the reaction system using [Bmim][BF 4 ] as a co-solvent and O 2 as the oxidant, the hybrid [SiW 11 O 39 ] achieves 76.9 % styrene conversion and ∼54 % PhAA yield after 8 h at 105 ℃. The surface activity of hybrid POM and the sub-nanometer scale effect of POM head groups promote the effective contact of O 2 , styrene, and catalyst at the phase interface. Based on the two-step reaction mechanism of epoxidation and isomerization, an efficient preparation of PhAA from styrene using O 2 as the oxidant was achieved.
研究领域:
化学
·
催化科学
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产品关联
DOI
高影响因子
SENSORS AND ACTUATORS B-CHEMICAL
·
2024
·
IF 8
Lingyan Ma,Di Wu,Lianzhe Hu,Rui Xiao,Kanglin Pei,Wenjing Qi
Phenylglyoxylic acid (PGA) as styrene metabolite is an indicator of styrene occupational exposure. In this work, a novel anodic and cathodic dual-emitting electrochemiluminescence (ECL) ratiometric method for PGA detection is developed using persulfate (S 2 O 8 2- ) and silver metal organic frameworks (Ag-MOFs) amplification strategy. PGA can enhance anodic ECL intensity of Ru(bpy) 3 2+ /PGA system nearly 2 times and cathodic ECL intensity nearly 16 times. S 2 O 8 2- and Ag-MOFs as co-reactant accelerators promote redox reaction of PGA and enhance ECL intensity. Ag + can catalyze S 2 O 8 2- to produce SO 4 ·- , which can convert Ag + to Ag 2+ . Furthermore, SO 4 ·- can accelerate the transformation of Ag + generating more Ag 2+ . Compared with Ru(bpy) 3 2+ system, cathodic ECL intensity of Ru(bpy) 3 2+ /K 2 S 2 O 8 /Ag-MOFs/PGA system gets enhanced nearly 170 times and anodic ECL intensity gets enhanced nearly 6 times. First electro-reduction and then electro-oxidation using scanning potential direction of 0→− 1.3 V→1.4 V→0 also simultaneously enhanced cathodic and anodic ECL nearly 2 times. Thus this ECL ratiometric method for PGA detection has high sensitivity with LOD of 0.8 nM and rapid response once PGA is added in an instant (several seconds). More importantly, anodic and cathodic dual-emitting improves selectivity and avoid interference in complex detection.
研究领域:
分析化学
·
环境科学
·
职业健康
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产品关联
DOI
高影响因子
Materials Research Express
·
2019
·Vol. 6
·期 12
·125101
·
IF 1.449
Kai Huang,Lin Lin Guo,Dong Fang Wu
Different from the traditional aldimine condensation reaction, N-containing ligand: pyridine-2-formaldehyde was selected as the source of aldehyde group, and NH2-MIL-53(Al) containing a large number of amino functional groups was took as the carrier, transition metal Cu2+ coordinated with N-containing ligand to prepare a new and more stable MOFs catalyst named Cu@Al-MIL-53-P21. The catalyst exhibited a cross-linked nanorod morphology. The effect of the morphology on the catalytic oxidation activity of styrene was studied, the results showed that the catalyst could not only promote the production of benzaldehyde, but also inhibit the production of benzoic acid and phenylacetaldehyde. In addition, the optimal reaction conditions and the reaction mechanism were also discussed in this paper.
研究领域:
材料科学
·
催化化学
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产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Lihui Xiang,Chen Zhu,Jiajia Qian,Xiaochen Zhou,Miao Wang,Zhenshuo Song,Changsong Chen,Wenquan Yu,Lin Chen,Lanting Zeng
Most teas, including white tea, are produced from tender shoots containing both leaf and stem. However, the effect of the stem on white tea quality remains unclear, especially during withering, an essential process. Therefore, this study investigated the withering-induced changes in the leaves and stems of Camellia sinensis cv. ‘Fudingdabai’ by multi-group analysis. During withering, the levels of catechin and theobromine (i.e., major flavor-related compounds) decreased slightly, mainly in the leaves. The abundance of some proteinaceous amino acids related to fresh taste increased in stems due to increased protein hydrolysis. In addition, changes in biosynthetic pathways caused a decrease in theanine (a major non-proteinaceous amino acid) and an increase in gamma-aminobutyric acid in stems. Terpenes, mainly in the stems, were partially affected by withering. Phenylacetaldehyde, a major contributor to white tea aroma, increased mainly in the stems. These findings reflect the positive contribution of the stem to white tea quality.
研究领域:
农业科学
·
食品科学
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植物生理学
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产品关联
DOI
PubMed
高影响因子
Polymers
·
2016
·Vol. 8
·期 1
·10
·
IF 2.944
Bo Jin,Juan Shen,Xiaoshuang Gou,Rufang Peng,Shijin Chu,Haishan Dong
A series of energetic polymers, poly(vinyl 2,4,6-trinitrophenylacetal)-g-polyglycidylazides (PVTNP-g-GAPs), were synthesized via cross-linking reactions of PVTNP with three different molecular weight GAPs using toluene diisocyanate as the cross-linking agent. The structures of these energetic polymers were characterized by ultraviolet visible spectra (UV–Vis), attenuated total reflectance-Fourier transform-infrared spectroscopy (ATR-FTIR), and nuclear magnetic resonance spectrometry (NMR). The glass-transition temperatures of these energetic polymers were measured with differential scanning calorimetry (DSC) method, and the results showed that all the measured energetic polymers have two distinct glass-transition temperatures. The thermal decomposition behaviors of these energetic polymers were evaluated by differential thermal analysis (DTA), thermogravimetric analysis (TGA) and thermogravimetric analysis tandem infrared spectrum (TGA-IR). The results indicated that all the measured energetic polymers have excellent resistance to thermal decomposition up to 200 °C, and the initial thermal decomposition was attributed to the breakdown of azide group. Moreover, the sensitivity properties of these energetic polymers were measured with the national military standard methods and their compatibilities with the main energetic components of 2,4,6-trinitrotoluene (TNT)-based melt-cast explosive were evaluated by using the DTA method. The results indicate that these energetic polymers have feasible mechanical sensitivities and can be safely used with TNT, cyclotetramethylene tetranitramine (HMX), 1,1-diamino-2,2-dinitroethene (FOX-7), 3-nitro-1,2,4-triazol-5-one (NTO) and 1,3,5-triamino-2,4,6-trinitrobenzene (TATB).Keywords:energetic polymer;poly(vinyl 2,4,6-trinitrophenylacetal)-g-polyglycidylazides;thermal stability;sensitivity property;compatibility
研究领域:
材料科学
·
化学工程
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DOI
PubMed
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2023
·
IF 6.1
Xinxin Zhang,Xiao Wang,Shiwen Zhao,Kui Fang,Zhun Wang,Jianan Liu,Jinghui Xi,Shang Wang,Juhong Zhang
The rice water weevil (RWW), Lissorhoptrus oryzophilus Kuschel (Coleoptera: Curculionidae), is a destructive rice pest that threatens the rice industry worldwide. Odorant receptors (ORs) and odorant receptor coreceptors (Orcos) play an important role in the process of insects’ whole life activities; however, there are no related functional studies on RWW. On this basis, a heterologous study of LoryOR20/LoryOrco in Xenopus laevis oocytes was performed to detect the effects of certain natural compounds on RWWs and four active compounds were found. Electroantennogram (EAG) recordings and a behavior test showed that RWWs exhibited a significant response to phenylacetaldehyde (PAA) and an EAG measurement of dsRNA-LoryOR20-treated RWWs revealed a significant decrease in response to PAA. Our results revealed an olfactory molecular mechanism for the recognition of PAA by RWWs, thus providing a potential genetic target at the peripheral olfactory sensing level, contributing to the development of novel control strategies for pest management.
研究领域:
昆虫学
·
分子生物学
·
农业科学
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DOI
PubMed
高影响因子
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
·
2016
·Vol. 243
·期 2
·203-214
·
IF 1.433
Liu Tao,Zhu Wei,Huang Jing,Chen Huahan,Nie Rongzu,Li Chun-mei
The influence of the planting season on the nutritional as well as the aromatic composition of Hezuo 903 tomato was investigated by combining use of nutrition analysis, sensory evaluation, electronic nose and electronic tongue analysis, gas chromatography–mass spectrometry (GC–MS) and GC–MS–olfactometry (GC–MS–O) method. The results suggested that in-season tomato contained higher levels of reducing sugar, vitamin C and lycopene than off-season tomato. In-season tomato showed a better overall flavor and acceptability than off-season tomato. Significant difference was observed in both composition and concentration of the typical volatile and aroma-active compounds in two samples. E-2-Hexenal and methyl salicylate were only found in off-season tomato, and phenylacetaldehyde detected merely in in-season tomato. In addition, significantly higher levels of 6-methyl-5-hepten-2-one ( P < 0.01) and 2-isobutylthiazole ( P < 0.01) were detected in off-season tomato than in-season tomato, which showed a negative effect on the overall flavor of tomato. Our result indicated that the planting season affected the composition and concentration of both non-volatile and volatile compounds of tomato fruit.
研究领域:
农业
·
食品科学
·
营养学
·
植物生理学
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产品关联
DOI
高影响因子
Food Chemistry-X
·
2024
·
IF 6.5
Ziqian Wu,Jin Chao,Hui Tang,Tengxia Liu,Liwen Jiang,Yang Liu
To attain the differences in the flavor profile of Douchi, the key aroma-active compounds of three types of Douchi were investigated. The “Sauce-like”, “Smoky”, “Nutty”, “Roast”, “Caramel”, and “Flower” of Douchi were favored by customers. Further, a total of 179 volatile compounds were identified using HS-SPME-GC-MS, and 29 aroma compounds were detected using GC-O-MS. Based on the quantification, 9, 13, and 10 compounds were regarded as aroma-active compounds in Yangjiang Douchi (YJ), Pingjiang Douchi (PJ), and Liuyang Douchi (LY), respectively. Moreover, the mixture of these aroma-active compounds successfully simulated the main aromas of PJ, LY, and YJ. And omission experiments confirmed that guaiacol was the key aroma compound for LY, benzene acetaldehyde, dimethyl trisulfide, and 2-acetyl pyrrole were important for YJ, benzene acetaldehyde and 3,5-diethyl-2-methyl pyrazine notably contributed to key aroma of PJ.
研究领域:
食品科学
·
分子感官科学
·
分析化学
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产品关联
DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2024
·
IF 7
Jie-Qiong Wang,Ying Gao,Zhi-Hui Feng,Si-Han Deng,Jian-Xin Chen,Fang Wang,Yi-Fan Li,Ying-Bin Zhang,Jun-Feng Yin,Liang Zeng,Wei-Biao Zhou,Yong-Quan Xu
The deterioration of aroma quality in tea beverages during the shelf life is a significant issue. In this study, sensomics techniques were employed to identify the characteristic factor contributing to aroma degradation in green tea infusion. Samples A (no/faint retort odor) and B (high intensity retort odor) were selected based on their retort-like odor intensity after heat treatment simulating shelf-life conditions. The key odorants were identified through a combination of chemometrics analysis, comparative aromatic extract dilution analysis (cAEDA), detection frequency analysis (DFA), and odor-specific magnitude estimation (OSME). Subsequently, eight odorants, including linalool (892.451 μg/L), ( E )- β -damascenone (5.105 μg/L), phenylacetaldehyde (27.720 μg/L), nonanal (2201.439 μg/L), α -terpineol (7.166 μg/L), geraniol (0.499 μg/L), theaspirane (0.044 μg/L), and 2-hydroxy-5-methylacetophenone (2.973 μg/L), were identified as the key substances contributing to the retort-like odor in sample B. Aroma recombination and omission test further demonstrated that elevated concentrations of nonanal, geraniol, phenylacetaldehyde, and theaspirane might be the primary reasons for the retort odor observed in samples.
研究领域:
食品科学
·
分析化学
·
感官科学
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产品关联
DOI
PubMed
高影响因子
FLAVOUR AND FRAGRANCE JOURNAL
·
2021
·Vol. 37
·期 2
·83-95
·
IF 2.576
Mingji Xiao,Fangling Zheng,Mengxuan Xiao,An Qi,Huiqiang Wang,Qianying Dai
In China, Lu'an Guapian (LAGP) tea consists of tea leaves without tea buds or stems. In this study, we evaluated the aromatic characteristics of LAGP by sensory analysis, aroma extract dilution analysis (AEDA), and odor activity values. The sensory analysis revealed that LAGP had cooked soybean-like, cooked chestnut-like, roasted, cooked corn-like, fishy, fruity, floral, and grass aromas. Aroma-active compounds from LAGP were identified by solvent extraction-solid phase extraction (SE-SPE) and headspace-solid phase microextraction (HS-SPME), and subjected to AEDA. A total of 91 aroma-active compounds were identified by SE-SPE-AEDA with flavor dilution (FD) factors ranging from 1 to 4096. A total of 66 aroma-active compounds were identified by HS-SPME-AEDA with FD of 1 to 128. Nine compounds with FD ≥64 and OAVs ≥1 were major aroma-active compounds to the aroma of LAGP tea: raspberry ketone (raspberry), ( E )- β -ionone (floral, raspberry), dimethyl sulfide (cooked corn-like), indole (animal), phenylacetaldehyde (floral, honey-like), 2-ethyl-3,5-dimethylpyrazine (roasted), ( Z )-4-heptenal (cooked soybean-like, fishy), ( Z )-jasmone (jasmine), and geraniol (rose).
研究领域:
食品科学
·
农业化学
·
分析化学
·
茶叶科学
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产品关联
DOI
高影响因子
Foods
·
2024
·Vol. 13
·期 21
·3456
·
IF 4.7
Yamin Wu,Xinghua Wang,Lijiao Chen,Qiang Li,Junjie He,Xiujuan Deng,Jiayi Xu,Raoqiong Che,Jianyun Zhou,Wenxia Yuan,Tianyu Wu,Juan Tian,Yaping Chen,Baijuan Wang
To explore the effects of different withering methods on the quality of Congou black tea, this study focused on five different withering methods: natural withering, warm-air withering, sun–natural combined withering, sun withering, and shaking withering. Gas chromatography‒mass spectrometry (GC‒MS), high-performance liquid chromatography (HPLC), and ion-exchange chromatography techniques were used to analyze the nonvolatile and volatile components and composition of the tea. The results revealed significant differences (p< 0.05) in the contents of nonvolatile constituents including caffeine, polyphenols, soluble sugars, free amino acids and their components, theaflavins, thearubigins, and catechins among the five different withering methods, with varying degrees of correlation between these components. A total of 227 aroma compounds were detected, and significant differences in the contents of alcohols, aldehydes, and ketones were observed. A relative odor activity value (ROVA) analysis of the aroma compounds revealed that 19 compounds had an ROVA > 1. Among them, benzylaldehyde, trans-2-decenal, decanal, benzaldehyde, nonanal, hexanal, trans-linalool, and geraniol from the shaking withering method had significantly higher ROVA values than those from the other withering methods, which may be the reason for the prominent floral and fruity aroma of shaking withering. This study revealed the impact of different withering methods on the quality of Congou black tea, providing a scientific basis for the development of Congou black tea with different flavors and the improvement of Congou black tea processing techniques.
研究领域:
食品科学
·
农业化学
·
茶叶科学
·
分析化学
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产品关联
DOI
PubMed
高影响因子
FOOD MICROBIOLOGY
·
2025
·
IF 4.6
Lin Zhang,Yi Zhang,Jun Huang,Rongqing Zhou,Chongde Wu
Reducing sodium in soy sauce fermentation while preserving flavor and safety presents significant technical challenges. To address this, we constructed a synthetic microbial community (SynMC) comprising Tetragenococcus halophilus T10, Zygosaccharomyces rouxii QH-25, and Wickerhamiella versatilis CGMCC 3790 for reduced-salt fermentation (13%NaCl). Multi-omics analysis revealed three coordinated improvements: First, microbial community stabilization through suppression of spoilage taxa (e.g., Millerozyma ) and enrichment of functional genera (e.g., Wickerhamiella ), reducing negative ecological correlations from 5.3% to 1.7% compared to the low-salinity control group. Second, metabolic restructuring enhanced characteristic aromas while reducing biogenic amines (BAs) to 21.98 mg/L (76% lower than L group). Third, metatranscriptomics identified upregulated amino acid metabolism (238% more BA-degrading enzymes) and carbohydrate utilization pathways. These synergistic effects indicate that strategic microbial consortia design can overcome the salt reduction challenge through targeted ecological and metabolic regulation, enabling industrial-scale production of superior, safer low-salt soy sauce.
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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）