JOURNAL OF FOOD AND DRUG ANALYSIS
·
2014
·
IF 0.395
Shimin Wu,Ting Xu,Casimir C. Akoh
Roasted Trichosanthes kirilowii seeds have much more intense flavor than the raw seeds, and are commonly used as food and in the preparations of many medicinal formulations. Volatile constituents in the raw and roasted T. kirilowii seeds were separated by simultaneous distillation and extraction, and analyzed by gas chromatography–mass spectrometry on two capillary gas chromatography columns of different polarities (DB-WAX and HP-1). A total of 40 volatile compounds were identified in the raw seeds, with pentanal, 2-pentanol, styrene, ( Z )-2-heptenal, (+)-calarene, and α-muurolene being the predominant compounds; 40 volatile compounds were also identified in the roasted seeds, with 3-methylbutanal, ethanol, 2-butanol, 2,3-butanediol, ( E , E )-2,4-nonadienal, and 2-isopropyl-5-methyl-9-methylene-bicyclo[4.4.0]dec-1-ene being the most abundant compounds. A total of 15 compounds, mostly aldehydes, were common in both seeds. Roasting of T. kirilowii seeds resulted in a significant decrease in the levels of sesquiterpenes and short-chain aliphatic aldehydes. By contrast, high concentrations of 3-methylbutanal, ethanol, 2-butanol, and alkyl pyrazines were generated, which was responsible for the unique flavor of the roasted seeds. The study results may be useful for optimizing the roasting process and oil processing of T. kirilowii seeds.
研究领域:
植物化学
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食品科学
·
药用植物学
✓ 已验证
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Yu Zhao,Wanying He,Ping Zhan,Jingzhang Geng,Peng Wang,Honglei Tian
The ginger-infused stewed beef exhibited a satisfactory odor in Chinese cooking meat. This study aimed to reveal its aroma quality and perception mechanism through electronic nose, sensory evaluation and gas chromatography–mass spectrometry (GC–MS), gas chromatography-ion mobility spectrometry (GC-IMS) coupled with chemometric methods and molecular docking. Sensory evaluation and electronic nose analysis indicated ginger could greatly modify aroma profile of beef. Most C6-C10 aldehydes significantly decreased and terpenes increased in ginger-infused stewed beef. Orthogonal partial least squares-discriminant analysis (OPLS-DA) found 7 key markers for distinguishing stewed beef with or without ginger. Ginger additions could reduce fatty acids consumption. Moreover, the key contributors of fatty, bloody, meaty, ginger and mint aroma attributes, namely ( E )-2-octenal, 1-octen-3-ol, 2-acetylthiazole, zingiberene and γ -elemene, respectively, selected by partial least squares regression (PLSR) analysis were docked with the olfactory receptor. Hydrogen bonds and hydrophobic interactions were the main interaction forces between olfactory receptor and the five compounds.
研究领域:
食品科学
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分析化学
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感官科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Polymers
·
2022
·Vol. 14
·期 10
·2002
·
IF 4.967
Chengyuan Xing,Xia Xu,Lei Song,Xiaoling Wang,Bangjing Li,Kun Guo
Poly (vinyl alcohol)/β-cyclodextrin (PVA/CD) composite fibers are prepared by wet spinning followed by hot stretching. XRD results show that β-CDs are in an amorphous state in fiber, and β-CD can help maintain the fibrous crystal that exists in the composite fiber. The DSC results show that the total crystalline ratio of the composite fibers decreased with the increase of β-CD. The as-prepared composite fibers were further crosslinked with glutaraldehyde (GA) to improve their usability. The crosslinked structure, together with amorphous β-CD, contributes to the loading and sustained release of fragrance molecules that were studied. The fragrance retention ratio of PVA/CD/GA is 55.63% and 48.25% forcis-jasmone and citronella, even after 25 days. The inclusion complexes of β-CD and fragrance molecules are confirmed by 2D-FTIR, which is responsible for the sustained release of fragrance. This study may contribute to the mass production of wearable long-term scented fabrics.Keywords:β-cyclodextrin;polyvinyl alcohol;wet spinning;functional fibers;fragrance retention
研究领域:
材料科学
·
纺织工程
·
化学
✓ 已验证
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
·
2017
·
IF 1.427
Qianzhu Zhao,Shengwen Yao,Shi-Yi Ou
Feruloylated oligosaccharides (FOs) have been approved by the US Food and Drug Administration to be incorporated in baked goods. This research aimed to investigate the influence of FOs on flavour formation. Results revealed that the furfural content increased 5.2-, 6.7-, 5.6-, and 6.5-fold after 10 mg/g FOs was added and by 6.7-, 37.8-, 12.4-, and 64.5-fold after 50 mg/g FOs was added to aspartic acid/glucose, asparagine/glucose, glutamic acid/glucose, and dough models, respectively. Addition of FOs prevented the formation of favourable Maillard flavour compounds, such as pyrazines, maltol, nonanal, and cedrol, but produced unpleasant flavour compounds, such as dimethyl disulphide, dimethyl trisulphide, and 2-methoxy-4-vinylphenol. Our findings suggest that the addition of FOs to thermally processed food should be evaluated with caution.
研究领域:
食品科学
·
化学
✓ 已验证
产品关联
DOI
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2024
·
IF 7
Yuqian Zheng,Yichen Sun,Yiwen Zhu,Wenli Wang,Imre Blank,Shi Liu,Yin Zhang,Ye Liu,Yuan Liu
Monosodium glutamate (MSG) is a basic representative of umami taste, but it exerts adverse effects as reported in several studies. Enhancing umami perception through aroma-taste interactions is a potentially useful approach as a flavor enhancer to reduce future MSG intake. We identified the aroma compounds in fried Takifugu obscurus liver, then studied the effect of aroma compounds on perceived umami taste using the sensomics approach. A total of 117 volatile compounds were identified from the fried liver. Thereinto, 30 volatile compounds related to five basic tastes were detected by gas chromatography/olfactometry-associated taste analysis. Aroma compounds associated umami, sweet and salty perception in the fried Takifugu obscurus liver showed the potential to enhance umami perception of MSG solutions. Three aldehydes, i.e. heptanal, (Z)-4-heptenal and 2-methylbutanal, significantly enhanced the umami intensity perception of an MSG solution ( p < 0.05). The use of aroma compounds to enhance umami perception is considered as a promising tool, further broadening the research area of umami science for application as flavor enhancers in the food industry. In addition, this study also provides an insight into revealing aroma-taste interaction.
研究领域:
食品科学
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感官科学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
CHINESE JOURNAL OF CHEMICAL ENGINEERING
·
2021
·
IF 3.171
Bo Zhang,Hongwen Chen,Liming Jiang,Youqing Shen,Dan Zhao,Zhuxian Zhou
Surface modification of natural cellulose fibers with nanomaterials is an effective strategy for producing functional textiles for multiple applications. A4-sized printing paper is a commonly used, cheap, and easily acquirable office supply which is mainly made of cellulose fibers. Here, we report green and simple nanofabrication of A4 paper to endow it with high capability for fragrance encapsulation and sustained release, and strong adsorption to indoor air pollutants. The method utilizes the sugar molecule of cellulose for in-situ growth of γ -cyclodextrin ( γ -CD) metal–organic frameworks (MOFs) on A4 paper. The obtained γ -CD-MOF/A4 nanocomposites have superior specific surface area and high porous structure. The γ -CD-MOF/A4 nanocomposites can effectively encapsulate fragrant molecules through host–guest interaction. The γ -CD-MOF/A4 nanocomposites also show strong absorption capability to formaldehyde and carbon dioxide through the formation of hydrogen bonding and chemical bonds. These γ -CD-MOF/A4 nanocomposites combine the advantages of both A4 paper and γ -CD-MOF, which can be used in indoor air freshening and cleaning.
研究领域:
材料科学
·
环境科学
✓ 已验证
产品关联
DOI
高影响因子
CARBOHYDRATE RESEARCH
·
2023
·
IF 3.1
Kuan Li,Jinling Wang,Yadong Zhuang,Guangxiang Yuan,Yuxiu Li,Xiaolan Zhu
N-(2-Deoxy- D -glucos-2-yl)- L -histidine (Glu-His), one of Heyns rearrangement products (HRPs), was prepared by condensation , dehydration and rearrangement using l -Histidine and d -Fructose as raw materials with methanol as solvent. The response surface method (RSM) was used to improve yield of product and the optimal reaction condition was as following: the original ratio of Fru:His was 1.2:1 and the temperature and time of reaction was 73.2 °C and 4.7 h, and the yield of final product was 74.10% with the purity of 99.7%. The structure of product was identified by IR, NMR and conformed as C 12 H 19 N 3 O 7 (317.1 Da) by high-resolution mass spectrometry (HRMS) and UPLC-MS/MS. The pyrolysis behavior of Glu-His showed that its initial pyrolysis temperature was 145.2 °C and the total weight loss reached 70.61% at 800 °C. The number of pyrolysis products increased with the increase of temperature, and the main pyrolysis products were pyrans , furans, pyrazines , pyrroles , pyridines, indoles and etc. with burnt-sweet, baking, nutty, sweet and floral aroma features. At last, the fragrance enhancement effect of Glu-His in the preparation of reconstructed tobacco stem (RTS) was investigated and the result of sensory evaluation showed that the smoke of RTS cigarettes brought about more sweet and moist, less irritation, better flavor and comfort with the addition of Glu-His (0.25%, w/w).
研究领域:
食品科学
·
化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2018
·
IF 4.946
Ying Zhou,Qiyuan Peng,Ling Zhang,Sihua Cheng,Lanting Zeng,Fang Dong,Ziyin Yang
1-Phenylethanol is a chiral flavor compound that has enantiomers, ( R )- and ( S )-1-phenylethanol, with different flavor properties. Given that isolating these enantiomers from plants is low yielding and costly, enzymatic synthesis presents an alternative approach. However, the genes/enzymes that specifically produce ( R )- and ( S )-1-phenylethanol in plants are unknown. To identify these enzymes in tea ( Camellia sinensis ) flowers, 21 short chain dehydrogenase (SDR) genes were isolated from tea flowers, cloned, and functionally characterized. Several recombinant SDRs in Escherichia coli exhibited activity for converting acetophenone to ( S )-1-phenylethanol (CsSPESs, >99.0%), while only one SDR produced ( R )-1-phenylethanol (CsRPES, 98.6%). A pair of homologue enzymes (CsSPES and CsRPES) showed a strong preference for NADPH cofactor, with optimal enzymatic reaction conditions of 45–55 °C and pH 8.0. Identification of the tea flower-derived gene responsible for specific synthesis of ( R )- and ( S )-1-phenylethanolsuggests enzymatic synthesis of enantiopure 1-phenylethanol is possible using a plant-derived gene.
研究领域:
生物化学
·
酶学
·
植物科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
TALANTA
·
2017
·
IF 4.162
Jie Zhang,Liu Yang,Mian Wu,Xiafei Guo,Baizhao Zeng,Faqiong Zhao
A poly(3-methylthiophene-carbazole)/graphene oxide composite coating was prepared on a stainless steel wire through electrochemical method. It showed high extraction efficiency, thermal stability and durability than those of corresponding single-component coatings due to the synergistic effect of different components. The resulting fiber was used for the headspace solid phase microextraction of octanal , nonanal , decanal , undecanol and dodecanol , followed by gas chromatography detection. The results showed that their GC peak areas were linear to their concentrations in the ranges of about 0.05–100 μg L −1 , the detection limits were 22.6–40.5 ng L −1 (S/N=3). The run-to-run RSD was smaller than 4.5% (n=4), and the fiber-to-fiber RSD was 4.0–9.3% (n=4). The method was successfully applied to the determination of the five analytes in candy, orange fruit and flower.
研究领域:
分析化学
·
材料科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
CARBOHYDRATE POLYMERS
·
2019
·
IF 6.044
Kunlin Chen,Changyue Xu,Jianlin Zhou,Ruoyi Zhao,Qiang Gao,Chaoxia Wang
The synthesis of multifunctional microcapsules using natural polymers has contributed to a broad range of practical applications on fabric coatings. This paper presents a facile and environment-friendly approach for waterborne multifunctional fabric coatings by using cellulose/silica hybrid microcapsules. In this method, lavender fragrance oil-loaded cellulose/silica hybrid microcapsules were one-step synthesized via emulsion solvent diffusion. This microcapsule is core-shell structure with UV absorbers and methacrylic acid grafted silica in the shell and then added into the waterborne polysiloxane resins to form multifunctional fabric coatings. The as-obtained fabric coatings not only exhibited controlled lavender fragrance oil-releasing performance, and it can keep above 30 % fragrance after ninety days due to the slow releasing of lavender fragrance oil in the capsules, but also showed excellent UV resistant property with 159 UPF value.
研究领域:
材料科学
·
纺织工程
✓ 已验证
产品关联
DOI
PubMed
高影响因子
SURFACE & COATINGS TECHNOLOGY
·
2022
·
IF 4.865
Huimin Duan,Jiawei Li,Shiqi Bai,Dongming Qi
Multi-functional coating textiles with high value-added can be applied widely in daily life. However, the durability of multi-functional textiles is of particular interest both in academia and industrial field for years. In this work, the durable multi-functional silk fabric with persistent fragrance release, antibacterial, fluoride-free superhydrophobic and self-cleaning properties was successfully fabricated via a rapid polymerization of dopamine, in-situ growth of silver nanoparticles (Ag NPs) and coated of the barrier layer of polydimethylsiloxane (PDMS). The composite coating was composed of polydopamine (PDA), essential oil microcapsules (EOM), PDMS and Ag NPs. The prepared fabric displayed persistent fragrance release properties, with the fragrance storage rate achieved 55.56 % at 50 °C for 30 d. In addition, the multi-functional silk fabric had good antibacterial activity against E. coli and S. aureus with antibacterial rates of 97.33 % and 96.95 %, respectively, but also showed fluoride-free super hydrophobic and self-cleaning properties. The corresponding static contact and roll-off angles were 151° and 9°, respectively. More importantly, the produced coating exhibited robustly mechanical durability super hydrophobicity properties against 100 cycles of sandpaper rubs or 10 h of simulated water washing and washing durability antibacterial against 50 cycles of water washing. This study provides a simple and effective method for the durable multi-functional coating silk fabric, making it highly promising for high-end product.
研究领域:
纺织科学
·
材料科学
·
化学
✓ 已验证
DOI
高影响因子
JOURNAL OF DAIRY SCIENCE
·
2025
·
IF 4.4
Die Li,Yutong Cui,Na Luo,Zixuan Guo,Jiyong Li,Fuhai Min,Jiliang Zhang
Fermented milk is the daily products facing many challenges, including natural flavor, good texture, and more health. In this study, the Leuconostoc mesenteroides and Saccharomyces cerevisiae were employed as the auxiliary fermenters to solve the challenge. After the fermentation, both cow fermented milk and yak fermented milk showing comprehensive fruit flavors, and the GC-MS/MS demonstrated that the generation of 19 kinds of volatile compounds including ester, ketone, aldehyde, and acid are major contributor and mainly provide fruit, flowers, and coconut flavor. Such as isoamyl acetate and ethyl caprylate, increased by 164.20 ± 8.04 µg/kg and 115.53 ± 13.49 µg/kg in ME after the addition of auxiliary fermenters. Meanwhile, the concentration of off-volatile compounds decreased or degradation by the fermentation with auxiliary fermenters, such as 3-methyl-2-butenal (roasted flavor). At the same time, the fermented milk participated with the auxiliary fermenters improve the texture, especially in firmness increasement by 1.28% and 27.7% for ME and YE, respectively. The result of scanning electron microscope also proofed that protein network was thicker with smaller gaps and larger clusters fermented by auxiliary than that of the control. The milk fermented participated with auxiliary increase the water holding capacity by 73.33% and 98.47% for ME and YE, respectively. And the total acceptance than that of the control.
研究领域:
食品科学
·
乳品技术
·
微生物学
·
风味化学
·
生物技术
·
营养学
·
分析化学
✓ 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）