JOURNAL OF THE CHINESE CHEMICAL SOCIETY
·
2015
·Vol. 62
·期 8
·722-727
·
IF 0.648
Hongyu Zhang,Bin Lu,Xuelin You,Fengyu Ma,Jingxiang Zhao,Qinghai Cai
The two-component mixed oxides FeVO x with various molar ratio of Fe to V were prepared and their phase composition, structure and morphology were determined by XRD and SEM. This prepared material was employed for liquid-phase oxidation of octanol using H 2 O 2 as oxidant. The mixed oxide FeVO x with 2.5 : 1 of Fe to V molar ratio was found to be an effective catalyst with high selectivity to octanal under solvent-free condition. The relationship between the catalytic performance and phase compositions of the mixed oxides was investigated by the test of its activity and XRD characterization. The catalytic action of the active sites including redox and acidic sites formed by interaction between VO x and FeO x on the surface of the catalyst was discussed. The catalyst was easily recovered and reused.
研究领域:
催化化学
·
材料科学
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2023
·
IF 8.8
Mingguang Yu,Qinggang Xie,Han Sun,Ying Wang,Yuan Tang,Baosong Wang,Huanlu Song,Lijin Wang,Shilong Jiang,Kaifeng Li,Yongjiu Zhang,Chengdong Zheng
Odor is an important indicator of human milk (HM) quality, with a proven function. Here, the effect of inter-individual nutrient differences on key odor-active compounds (OACs) and odor attributes of HM samples was investigated using flavor analysis techniques and correlation network analysis. A total of ninety-four OACs were identified from 30 HMs, of which 24 key OACs could represent the basic odor characteristics of HMs. Fat content was closely related to the amounts of OACs, with aldehydes being the most abundant species and having the highest correlation with fat content. Of them, nonanal and octanal were the most important OACs in HM, having both high flavor dilution factor (2 ∼ 64, 4 ∼ 128) and odor activity values (<1 ∼ 37, 2 ∼ 36) in most samples. Additionally, different pattern of synergism between key OACs contribute to each odor attribute of HM. These findings will provide insights for subsequent in-depth studies of HM flavor.
研究领域:
食品科学
·
营养学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
TENSIDE SURFACTANTS DETERGENTS
·
2017
·Vol. 54
·期 1
·54-63
·
IF 0.869
Xu Li,Lan Wu,Qiong Tang,Jinxiang Dong
Glycerol, derived from biodiesel production, is a renewable feedstock for the production of value-added chemicals. Herein, we report an investigation of the acetalization of glycerol with n -octanal by homogeneous acid catalysis in the absence of a solvent, using p -dodecylbenzenesulfonic acid, p -toluenesulfonic acid, and sulfuric acid, respectively, as catalysts. p -Dodecylbenzenesulfonic acid, a surfactant-type Brønsted acid, proved to be an excellent catalyst capable of efficiently promoting the reaction under solvent-free conditions, and the yields of glycerol acetals reached 99% under the optimal conditions. The distribution of five- and six-membered cyclic acetal regioisomers varied depending on the reaction time and temperature. Moreover, the amphiphilic properties of the products, with different ratios of five- to six-membered cyclic acetals, have been evaluated by surface tension measurements.
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
ENVIRONMENTAL SCIENCE & TECHNOLOGY
·
2020
·
IF 7.864
Di Huang,Jinzhao Wang,Hongling Xia,Yue Zhang,Fengxia Bao,Meng Li,Chuncheng Chen,Jincai Zhao
Both Fe(III) and fatty acids are ubiquitous and important species in environmental waters. Because they are amphipathic, many fatty acids are surface active and prone to enrichment at the air–water interface. Here, we report that by using nonanoic acid (NA) as a model fatty acid, coexisting Fe(III), even at concentrations as low as 1 μM, markedly enhanced the photochemical release of NA-derived volatile organic compounds (VOCs) such as octanal and octane into the air. Further studies indicated that the surface-enriched fatty acids dramatically increase the local concentration of Fe(III) at the water surface, which enables Fe(III)-mediated photochemical reactions to take place at the air–water interface, and the VOCs facilely produced by fatty acid photooxidation can then be released into the air. Moreover, the product distribution in the Fe(III)-mediated reactions was largely different from that in other photochemical systems, and a mechanism based on photochemical decarboxylation is proposed. Considering that the coexistence of fatty acids and Fe(III) in the environment is common, the enhanced photochemical release of VOCs by surface-enriched fatty acids and Fe(III) may be an important channel for the atmospheric emission of VOCs, which are known to play an essential role in the formation of ozone and secondary organic aerosols.
研究领域:
环境科学
·
化学
·
大气化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
·
2022
·
IF 4.52
Dong-Yu Shen,Meng-Ke Li,Mu Zhao,Jie Li,Xinyue Cui,Ting-Ting Zou,Huan-Lu Song,Jian Xiong,Ku Li
Pure chicken powder (PCP) is a reliable source of mellow chicken soup flavor in seasoning, but it has some unstable compounds and is prone to lipid oxidation, which leads to unpleasant odor. Adding yeast extract (YE) can reduce the off-odor intensity of PCP. Based on the results of gas chromatography–olfactometry–mass spectrometry (GC–O-MS), two-dimensional comprehensive gas chromatography–olfactometry–mass spectrometry (GC×GC–O–MS) and combined aroma extract dilution analysis (AEDA), 14 key odor-active compounds were identified. Internal standard curve method was used for quantitative analysis, and the odor activity value (OAV) was calculated. Octanal , 1-octen-3-ol and hexanal were found to be the most vital odor-active compounds in PCP. The odor-active compounds of YE were studied by the same method, and dimethyl trisulfide was identified as the most important odor-active compound of YE. Additionally, recombination and omission experiments were carried out with PCP. Finally, it was found that a low concentration of dimethyl trisulfide had masking effect on the odor of PCP.
研究领域:
食品科学
·
分析化学
·
感官科学
✓ 已验证
产品关联
DOI
高影响因子
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
·
2023
·Vol. 249
·期 7
·1749-1759
·
IF 3.3
Liu Ying,Liu Xin,Gao Ying,Dong Shijian,Xiang Xiaole,Ma Lulu,Li Shugang
Egg white powder (EWP) is a kind of food processing ingredient with high quality, low price and superior processing performance. However, its application in food industry is seriously affected by the problems such as strong off-flavor and its unknown volatile compounds. In this study, EWP was taken as the research object, and the off-flavor difference of EWP under different drying methods (spray drying, vacuum drying and freeze drying) was taken as the breakthrough point. With the help of gas chromatograph-mass spectrometer (GC–MS), electronic nose (E-nose) and sensory evaluation, it was found that the off-flavor of EWP was described as fishy and green, and high temperatures made the off-flavor worse, especially SD-EWP presented the strongest odor. A total of 13 key flavor compounds and 7 potential off-flavor compounds in SD-EWP were identified by gas chromatograph–mass spectrometer–olfactometry (GC-MS-O) and aroma reconstruction experiments. The relationship model of key flavor compounds, E-nose and off-flavor was established by multivariate analysis. It was verified that octanal, nonanal, 1-octen-3-ol and geranyl acetone were the off-flavor compounds of EWP. This study provided theoretical guidance and technical reference for the flavor research and sensory quality improvement of EWP.
研究领域:
食品科学
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感官科学
·
化学分析
✓ 已验证
产品关联
DOI
高影响因子
Applied Sciences-Basel
·
2024
·Vol. 14
·期 20
·9326
·
IF 2.5
Renjie Zhang,Xi Hu,You Luo,Siqin Zheng,Zhenqiang Wu
The production of Chi-aroma Baijiu generates free radicals, which may pose potential health risks. This study aimed to scavenge free radicals in Chi-aroma Baijiu and assess the impact on the composition of volatile compounds (VOCs) by using distillers’ grains-derived homologous peptides. Five peptides—Pro-Ala (PA), Pro-Val (PV), Gly-Leu (GL), Asp-Phe (DF), and Pro-Leu (PL)—were isolated from the distillers’ grain filtrate. These peptides are present in trace amounts in Chi-aroma Baijiu. By supplementing five peptides to Chi-aroma Baijiu, they could completely scavenge hydroxyl radicals. The rate of scavenging alkoxy radicals ranged from 10.84% to 35.66%. Furthermore, these peptides had an impact on ethyl nonanoate, diethyl acetal, and octanal, which were recognized as characteristic compounds. Ultraviolet spectroscopy simulation revealed that the highest absorption peaks of certain peptides shift when they interact with various esters. Those peptides interact with ethyl acetate and ethyl lactate via hydrogen bonding and Van der Waals forces, demonstrating their influence on VOCs. These findings offer new insights into free radical scavenging, flavor compound regulation, and the valorization of Baijiu by-products in Chi-aroma Baijiu production.
研究领域:
食品科学
·
饮料技术
·
化学
·
药学
✓ 已验证
产品关联
DOI
高影响因子
ANALYTICA CHIMICA ACTA
·
2024
·
IF 5.7
Cong Peng,Yutong Sui,Chaohua Fang,Hongxu Sun,Wenxin Liu,Xinying Li,Chen Qu,Wenhui Li,Jiemin Liu,Chuandong Wu
Recently, various biosensors based on odorant-binding proteins (OBPs) were developed for the detection of odorants and pheromones. However, important data gaps exist regarding the sensitive and selective detection of aldehydes with various carbon numbers . In this work, an OBP2a-based electrochemical impedance spectroscopy (EIS) biosensor was developed by immobilizing OBP2a on a gold interdigital electrode, and was characterized by EIS and atomic force microscopy . EIS responses showed the OBP2a-based biosensor was highly sensitive to citronellal , lily aldehyde, octanal , and decanal (detection limit of 10 −11 mol/L), and was selective towards aldehydes compared with interfering odorants such as small-molecule alcohols and fatty acids (selectivity coefficients lower than 0.15). Moreover, the OBP2a-based biosensor exhibited high repeatability (relative standard deviation: 1.6%–9.1 %, n = 3 for each odorant), stability (NIC declined by 3.6 % on 6th day), and recovery (91.2%–96.6 % on three real samples). More specifically, the sensitivity of the biosensor to aldehydes was positively correlated to the molecular weight and the heterocyclic molecule structure of the odorants. These results proved the availability and the potential usage of the OBP2a-based EIS biosensor for the rapid and sensitive detection of aldehydes in aspects such as medical diagnostics, food and favor analysis, and environmental monitoring.
研究领域:
生物传感器
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电化学
·
分析化学
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环境监测
·
医疗诊断
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食品分析
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2023
·
IF 8.8
Ji Wang,Xu-Hui Huang,Yu-Ying Zhang,Chengzhen Nie,Dayong Zhou,Lei Qin
Salt has a great influence on food flavor formation. In this study, electronic tongue and nose, gas chromatography-mass spectrometry, liquid chromatography-mass spectrometry, and lipid oxidation levels were used to investigate the influence of different NaCl concentrations on the flavor formation of lightly salted large yellow croaker. The results showed that salt improves the sensory characteristics of the product. Hexanal, 2,5-octanedione, octanal, 1-octen-3-ol, nonanal, and heptanal were key flavor compounds. Phospholipids containing 18-carbon fatty acids are major flavor precursor substances. The TBARS values in samples increase with the increase of salt levels significantly ( p < 0.05). Products marinated in 6% NaCl showed the highest lipase activity. Thus, NaCl promotes the hydrolysis and oxidation of phospholipids by increasing lipase activity to produce key flavor substances. This study provides valuable insights into the effects of NaCl on flavor formation, which may help to regulate the flavor of salt-reduced food.
研究领域:
食品科学
·
感官分析
·
脂质组学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
MOLECULES
·
2022
·Vol. 27
·期 2
·352
·
IF 4.927
Shiqing Song,Feiting Zheng,Xiaoyan Tian,Tao Feng,Lingyun Yao,Min Sun,Lei Shi
To explore the role of fatty acids as flavor precursors in the flavor of oxidized tallow, the volatile flavor compounds and free fatty acid (FFAs) in the four oxidization stages of tallow were analyzed via gas chromatography (GC)–mass spectrometry (MS), the aroma characteristics of them were analyzed by GC–olfactory (GC-O) method combined with sensory analysis and partial least-squares regression (PLSR) analysis. 12 common FFAs and 35 key aroma-active compounds were obtained. Combined with the results of odor activity value (OAV) and FD factor, benzaldehyde was found to be an important component in unoxidized tallow. (E,E)-2,4-Heptadienal, (E,E)-2,4-decadienal, (E)-2-nonenal, octanal, hexanoic acid, hexanal and (E)-2-heptenal were the key compounds involved in the tallow flavor oxidation. The changes in FFAs and volatile flavor compounds during oxidation and the metabolic evolution of key aroma-active compounds are systematically summarized in this study. The paper also provides considerable guidance in oxidation control and meat flavor product development.Keywords:oxidized tallow;aroma-active compounds;solvent-assisted flavor evaporation;gas chromatography-olfactometry;partial least-squares regression
研究领域:
食品科学
·
分析化学
·
农业化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
·
2023
·
IF 4.3
Yajian Wu,Runhu Xin,Miao Liang,Zhimin Zhang,Wei Guan,Rui Wang,Yuping Liu
To characterize the key odorants in Amomum tsao-ko (AT) and to investigate their changes during natural drying, volatile compounds of AT were extracted and analyzed by solvent extraction combined with solvent-assisted flavor evaporation and gas chromatography mass spectrometry–olfactometry. A total of 41 aroma-active compounds with flavor dilution factors ranging from 3 to 6561 were identified in AT. Fourteen odorants were determined to be the key odorants by quantitation analyses, odor activity value (OAV) calculations, recombination and omission experiments. To further investigate the changes in aroma components in AT during natural drying, the concentrations and OAVs of odor-active compounds were measured at 0, 2, 4, 6, 8, 12, 16, and 20 days. The results showed that the number of aroma-active components did not change during natural drying, but their content changed with different trends. The concentration of geraniol showed a continuous upward trend; those of hexanal , octanal , nonanal and pinocarvone decreased first and then increased; those of α -pinene, sabinene , 2-nonanone, ( E )− 2-octenal, 2-nonanol, 4-terpineol, epidolichodial and ( E , E )− 2,4-dodecadienal changed on a fluctuating trend, while those of the other 28 compounds showed a trend of first increasing and then decreasing. These results provide a theoretical basis for further utilization of AT.
研究领域:
食品科学
·
农学
·
化学工程
·
分析化学
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Yishun Yao,Meigui Huang,Xiaomin Wang,Jingyang Yu,Heping Cui,Khizar Hayat,Xiaoming Zhang,Chi-Tang Ho
The characteristic aroma compounds of traditional braised pork were investigated by gas chromatography–mass spectrometry−olfactometry (GC–MS–O), odor-activity values, and aroma recombination and omission experiments. A total of 56 volatile compounds were detected by GC–MS, among which hexanal, octanal, nonanal, ( E )-2-octenal, 2,3-octanedione, 1-octen-3-ol, 2-pentylfuran, methanethiol, and dimethyl trisulfide were identified as the key aroma compounds by molecular sensory science. Partial least squares regression analysis indicated that some aroma compounds significantly contributed to fatty (hexanal, heptanal, 2-pentylfuran, nonanal, and ( E )-2-octenal), meaty (methanethiol, dimethyl disulfide, dimethyl trisulfide, and octanal), sauce-like flavor (3-hydroxy-2-butanone and 2-furfural), and sweet, caramel (2,3-octanedione, 1-octen-3-ol). Lean meat produced more aldehydes, alcohols, ketones, and sulfur-containing compounds than subcutaneous fat. The seasonings (saccharose, cooking wine, and soy sauce) facilitated the formation of ethyl L-lactate, 2-acetylfuran, 2-furfural, 5-methyl-2-furaldehyde, 2-methyl-pyrazine, and 2-acetylpyrrole. Meanwhile they reduced the content of lipid oxidation products, thereby stimulated the characteristic aroma of the Chinese traditional braised pork.
研究领域:
食品科学
·
分析化学
·
感官科学
✓ 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）