INTERNATIONAL JOURNAL OF FOOD PROPERTIES
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2026
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IF 3.9
Nian Cao,Yubo Yang,Xiaoling Xiong,Bohan Zhang,Ping Xiang,Fan Yang
This pioneering study investigated the effects of sip volume on sensory perception and drinking comfort during the consumption of Jiangxiangxing Baijiu (JB). Six sip volumes (6, 9, 12, 15, 18, and 20 mL) were tested with 30 participants (15 males and 15 females). Results revealed gender-specific preferences: females tended to prefer sip volumes of 9–12 mL, while males were more likely to favor 18 mL. Using Temporal Dominance of Sensation (TDS) and Check-All-That-Apply (CATA) methods, it was found that oral sensations of sweetness and sauce flavor, as well as post-pharyngeal sensations of “smoothness,” “mellowness,” and “lingering aftertaste,” enhanced drinking comfort. In contrast, oral sensations of spiciness and bitterness, along with post-pharyngeal sensations of “pungency,” “thinness,” “blandness,” and “momentary aftertaste,” impaired comfort. Notably, females may place greater emphasis on oral perception, whereas males could focus more on post-pharyngeal sensations. A novel flavor analysis identified 20 key compounds that influence JB perception. The insights from this research provide valuable contributions to improving the drinking experience of JB.
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LWT-FOOD SCIENCE AND TECHNOLOGY
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2022
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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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LWT-FOOD SCIENCE AND TECHNOLOGY
·
2023
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IF 6
Quanzeng Wei,Juntao Sun,Jiaqi Guo,Xiaofei Li,Xiaohua Zhang,Fugang Xiao
The adulteration of the honey industry is serious, especially the syrup adulteration method is difficult to detect. To develop the detection technology of chaste honey adulteration with high fructose corn syrup (HFCS), the condition of headspace solid-phase micro-extraction (HS-SPME) was optimized for extracting the volatile compounds of chaste honey. HS-SPME conditions were selected for optimization using Plackett Burman, steepest ascent and Box-Behnken. Volatile compounds from chaste honey adulterated with HFCS were analyzed by gas chromatography-mass spectrometry (GC-MS). M/Z RT pairs data from differences in chaste honey contents in HFCS-adulterated samples were analyzed by linear discriminant analysis (LDA), principal component analysis (PCA), and artificial neural network (ANN). The results indicated distinguished adulterated chaste honey at different proportions was not ideal using LDA and PCA. A back propagation (BP) artificial neural network （ANN）model was constructed based on m/z RT pair data. Correlation coefficients of training, verification, testing and comprehensive data of BP-ANN were 0.994, 0.945, 0.968 and 0.979, respectively, indicating good accuracy of the BP-ANN prediction model. The present study discusses a new strategy that determined the chaste honey contents in HFCS-adulterated samples as well as did not rely on the identification of volatile compounds.
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Plants-Basel
·
2023
·Vol. 12
·期 2
·308
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IF 4.5
Ting Li,Xi Zhao,Xueli Cao
Prunus mumeis a traditional Chinese plant with high ornamental and application values due to its very early blooming and unique fragrance. Long-term breeding and cultivation have resulted in a variety ofP. mumeblossoms and have made their exploitation more possible. Existing studies on the volatile metabolome and aroma ofP. mumeblossoms are limited. In this study, six extensively planted cultivars ofP. mumeblossoms, including Gulihong (GLH), Yudie (YD), LvE (LE), Dongfang Zhusha (DFZS), Jiangmei (JM), and Gongfen (GF), were investigated for their differences in terms of volatile metabolome, as well as their aroma characteristics based on the strategies and methods of metabolomics. The volatile metabolites were analyzed using HS-SPME-GC-MS technique. A total of eighty-nine compounds were detected and sixty-five of them were tentatively identified, including thirty-seven phenylpropanoids/benzenes, seventeen fatty acid derivatives, ten terpenoids, and one other compound. YD contains the most volatile metabolites in terms of number and amounts, which impart more abundant aromas to this cultivar. Fifteen differential compounds were screened through the untargeted metabolic analysis of twenty-nine samples by principal component analysis (PCA) and partial least squares-discriminant analysis (PLS-DA), while nine compounds were screened based on the odor activity value (OAV) analysis of the sixty-five identified compounds. GLH and GF, JM and LE were found to be more similar to each other based on chemometrics analysis of both volatile contents and OAVs, while YD and DFZS were markedly different from other cultivars. Six main metabolites, including benzaldehyde, methyl benzoate, benzyl acetate, eugenol, (E)-cinnamic alcohol, and 4-allylphenol, together with 2-nonenal, 3,4-dimethoxytoluene, and trans-β-Ionone were screened as differential compounds, owing to their higher contents and/or lower olfactory threshold, which endow an almond, cherry, phenolic, wintergreen, cananga odorata, floral, jasmine, hyacinth, cinnamon, clove, woody, medicinal, and violet fragrance to each variety, and greatly contribute to the aroma differences of six cultivars ofP. mumeblossom.Keywords:aroma;HS-SPME-GC-MS;Prunus mumeblossom;untargeted metabolomics;volatile metabolome
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PubMed
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Agronomy-Basel
·
2023
·Vol. 13
·期 2
·339
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IF 3.7
Jinjia Liu,Min Chen,Weihua Ma,Lifang Zheng,Bing Zhang,Huiting Zhao,Yusuo Jiang
Strawberries are popular fruits around the world, and their yield and fruit quality rely on pollination by honey bees and bumblebee colonies. Both bee species have their own advantages in strawberry pollination. This study investigates the characteristic of strawberry (Fragaria×ananassa‘Red Face’) flower volatiles and their effects on bee pollinators by (1) detecting the volatile compounds of strawberry flowers by polydimethylsiloxane (PDMS) combined gas chromatography-mass spectrometry (GC-MS), (2) determining whetherBombus terrestrisorApis melliferashowed antennae responses to certain compounds of strawberry flower volatiles by an electroantennography test (EAG), and (3) testing whether these compounds could elicit a corresponding behavioral response in bees. The results showed that (1) there were 38 chemical compounds in ‘Red Face’ volatiles with 7 types, most of which were known to be generally emitted by flowers but also have some compounds that have not been reported in strawberry flowers; (2)B. terrestrisandA. melliferahad strong EAG responses to several compounds, respectively, especially to ethyl benzoate, (Z)-3-hexenyl propionate, (Z)-3-hexenyl acetate, benzeneacetaldehyde and melonal; and (3) both bee species showed significant avoidance behaviors to four tested compounds, especially theB. terrestris. Flower volatiles of strawberry ‘Red face’ were different from other strawberry varieties that have been reported; some of these electrophysiologically active compounds could cause antennal potential responses in bees, as well as behavioral responses. Our study supports the idea that strawberry flower volatiles are one of the factors influencing bee foraging decisions and provides a reference for formulating more reasonable bee pollination to improve strawberry fruit quality.Keywords:strawberry flower volatiles;Bombus terrestris;Apis mellifera;EAG response;behavior response
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CLAYS AND CLAY MINERALS
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2023
·
IF 2.2
Weng Ming,Wang Xiuhua
Muscovite has been used increasingly as a substrate in flexible electronics and fillers in high-performance nanocomposites. Muscovite-based interfacial interactions play a crucial rule in material fabrication. Hansen solubility parameters (HSPs) have proven useful in characterizing molecular interactions within/between condensed phases. The present study aimed to determine the HSPs of raw muscovite (RM) and to investigate solvent dispersion mechanisms of RM. To achieve this, the solubilities of RM in 17 solvents were evaluated by dispersion tests, and the HSPs of RM were calculated as the center of the optimal solubility rotated-ellipsoid in HSP space, which included all good solvents, had the smallest number of outliers, and had the smallest volume. The resulting dispersion, polar, and hydrogen bonding components of RM were 18.301, 2.366, and 3.727 MPa 1/2 , respectively. By considering the HSPs and Kamlet-Taft's solvatochromic parameters of solvents, we concluded that the low polarity of RM is due to hindered K + /H + exchange on the RM surface, resulting from limited water/moisture contact. For solvent dispersion of RM, essential conditions include strong dispersion forces and weak polar forces, finely tuned to match the surface property of RM at a certain hydration level. The HSPs of RM determined from dispersion tests were restricted to predicting/characterizing RM-based interfacial phenomena in an environment with strictly controlled water/moisture content. The HSP calculation method proposed herein was applicable to any clay mineral.
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BIOCATALYSIS AND BIOTRANSFORMATION
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2022
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IF 2.325
Jian Yao,Lun Gui,Qizhang Long
Soil microbes are an abundant source of enzymes with unique properties that may be useful for industrial applications. As most wild-type strains show low chlorogenic acid esterase expression and activity, and most microbes cannot be cultured in the laboratory, a metagenomic approach provides methods of identifying new enzymes. In this study, a gene encoding a chlorogenic acid esterase, named Tan410, was isolated from a soil metagenomic library and overexpressed in Escherichia coli BL21 (DE3). The recombinant enzyme, with a predicted molecular weight of 54.88 kDa, was purified to homogeneity. The Km and Vmax values for Tan410 were 1.26 mM and 0.33 mM min–1, respectively, with chlorogenic acid as the substrate. Its optimum temperature and pH for reaction were 30 °C and 7.5, respectively. The enzyme exhibited moderate thermostability and broad pH stability (3.0–10.0). Tan410 was also able to hydrolyse ethyl ferulate, methyl caffeate, propyl gallate, ethyl gallate, methyl vanillate, methyl benzoate, ethyl benzoate, methyl 2,5-dihydroxybenzoate, and methyl 3,5-dihydroxybenzoate, and it released caffeic and ferulic acids from agricultural byproducts (destarched wheat bran and coffee pulp). Tan140 has potential for industrial application in biomass valorization.
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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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Sustainable Chemistry and Pharmacy
·
2022
·
IF 5.464
Dan Cao,Min Liu,Yung-Chih Su,Zehui Yang,Wentao Bi,David Da Yong Chen
Deep eutectic solvents (DESs can be used to facilitate the adsorption of anthraquinone dyes into polyester fabrics (PETFs) in facile conditions. The adsorption mechanism was investigated through a systematic characterisation study using methods including 1 H nuclear magnetic resonance spectroscopy , ultraviolet–visible spectroscopy, scanning electron microscopy, Fourier transform infrared spectroscopy , thermogravimetric analysis , water contact angle analysis, and tensile strength tests. It was found that anthraquinone dyes have different types of interactions with DESs, and that the adsorption and dyeing of PETF can be achieved only when the interactions between PETF and anthraquinones were stronger than those between the PETF and DESs. Additionally, the type of DES, hydrogen bond acceptor–hydrogen bond donor ratio, dye concentration, dyeing temperature, and dyeing time affect the adsorption and dyeing efficiency. In summary, PETF was successfully dyed with DES as a solvent, and the presence of DES did not destroy the PETF or significantly change its properties. Meanwhile, anthraquinone dyes affect the properties of PETF by forming non-covalent interactions. This study provides insights into problems encountered with adsorption and separation of target compounds in DESs, and provides the textile industry with a potentially much greener alternative that can reduce energy consumption and pollutant emissions , and avoid using toxic solvents for dyeing fabrics using DESs.
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JOURNAL OF CHEMICAL AND ENGINEERING DATA
·
2021
·
IF 2.694
Jiahai Ding,Wei Guan,Leiyu Zhang,Xiudong Zhang,Chundong Zhang,Lei Wang,Hui Wan,Guofeng Guan
Isobaric binary vapor–liquid equilibrium (VLE) data for ethylbenzene + ethyl benzoate, o-xylene + ethyl benzoate, m-xylene + ethyl benzoate, and p-xylene + ethyl benzoate, as well as the quinary VLE data for ethyl benzoate + o-xylene + m-xylene + p-xylene + ethylbenzene, were measured at 101.33 kPa using a modified Rose still. The thermodynamic consistency test was implemented by using the Herington method. Moreover, the VLE data for ethyl benzoate + o-xylene, ethyl benzoate + m-xylene, ethyl benzoate + p-xylene, and ethyl benzoate + ethylbenzene were correlated using the nonrandom two-liquid (NRTL) and universal quasichemical activity coefficient (UNIQUAC) models using the nonlinear least-square method. The obtained NRTL and UNIQUAC model parameters of the binary systems were utilized to predict the VLE data for the quinary system. It was shown that all the models showed a relatively small deviation from the experimental results, and the quinary predicted values obtained in this way agreed well with the experimental values, indicating that the experimental data were suitable for designing the extractive distillation process of ethyl benzoate with ethylbenzene and xylene isomers.
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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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TALANTA
·
2021
·
IF 6.057
Jie Du,Faqiong Zhao,Baizhao Zeng
A novel solid-phase microextraction coating based on polypyrrole (Ppy) with manganese dioxide modified 6-aminohexanoic acid functionalized graphene (MnO 2 -fGr) and 1-allyl-3-vinylimidazolium bis(trifluoromethylsulfonyl)imide ([AVIm]NTf 2 ) as dopants (Ppy/MnO 2 -fGr/[AVIm]NTf 2 ) was successfully prepared by electrochemical method. The composite coating was characterized by scanning electron microscope (SEM), Fourier infrared spectrum (FT-IR) and thermogravimetry (TG). The composite coating showed coarse structure, which could improve the specific surface area of it, and according to the TG curve, it also had good thermal stability. The composite coating was used for the headspace-solid phase microextraction (HS-SPME) and chromatographic analysis of benzoates (i.e. methyl benzoate , ethyl benzoate, propyl benzoate, butyl benzoate)，by coupling with gas chromatography with hydrogen flame ionization detector (GC-FID). Under optimal conditions, their enrichment factors were 140–460, linear detection ranges were 25–60000 ng L −1 , and detection limits were 2.84–6.42 ng L −1 . The standard deviations for five consecutive extractions of 100 μg L −1 analytes were 3.00–10.20%, while the standard deviation for the extractions of 100 μg L −1 analytes with five different coatings were 5.70–13.80%. The proposed method was applied for the detection of the benzoates in cosmetics, and the recoveries for the spiked benzoates were 82.8–116.8%.
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危险品化学品经营许可证（带存储）