查找使用阿拉丁产品的科研文献

Effects of long-term room temperature storage on phenolic acids and furfurals in honey

Fanhua Wu,Xinyu Wang,Jinkui Wu,Dianli Yang,Chu Li,Ying Zhang,Ni Cheng,Haoan Zhao,Wei Cao

The changes in metabolic profiles of honey during long-term room temperature storage were studied. • Untargeted and targeted metabolomics approaches reveal changes in components of stored honey. • Phenolic acids decrease and furfurals increase during long-term room temperature storage. The performance stability during honey processing and storage is critical to evaluating honey quality and safety. Previous research mainly focused on the impact of heat processing on honey quality, while the molecular changes in chemical composition and the underlying mechanisms of honey during long-term room-temperature storage are unclear. Herein, the honey samples stored at 25 °C–30 °C for 0–24 months were prepared, and the differential metabolite profile of the prepared honey was analyzed using an HPLC-QTOF-MS-based untargeted metabolomics. Changes in characteristic compounds are presented as the degradation of six phenolic acids (gallic acid, p -hydroxybenzoic acid, vanillic acid, syringic acid, p -coumaric acid, and ferulic acid) and the generation of four furfurals (5-hydroxymethylfurfural, 2-furaldehyde, 2-furyl-methyl ketone, and 5-methylfurfural). The variations in characteristic compounds of eight randomly selected batches of honey samples with different storage durations are consistent with the above. This study comprehensively investigated the changes in chemical composition during 24-month storage of acacia honey, demonstrating the significant impact of room-temperature storage on honey quality and providing a reference for honey quality control. Download: Download high-res image (246KB) Download: Download full-size image

Corrigendum to “High-selective dehydration of bio-alcohols to oleffns over vanadium-doped hydroxyapatite catalyst with engineered defect sites” [J. Alloys Compd. 1036 (2025) 181853]

Dongying Yan,Chenxi Bai

Competitive Formation of 2,3-Butanedione and Pyrazines through Intervention of Added Cysteine during Thermal Processing of Alanine-Xylose Amadori Compounds

Tong Zhou,Xue Xia,Heping Cui,Khizar Hayat,Xiaoming Zhang,Chi-Tang Ho

The intervention of cysteine (Cys) on the formation of 2,3-butanedione and pyrazines was evaluated during the thermal processing of the alanine-xylose Amadori compound (AX-ARP). With the involvement of Cys, the competitive formation of 2,3-butanedione and pyrazines was induced. The formation of 2,3-butanedione in the AX-ARP/Cys model was suppressed due to the inhibitory effect of the precursors of 2,3-butanedione like deoxypentosones, while the added Cys in the AX-ARP/Cys model competed with the recovered alanine (Ala) to capture glyoxal and methylglyoxal to make up for the absence of pyrazines in the AX-ARP model at an initial pH value of 7. The content of pyrazines increased from 0 up to 16.48 μg/L (120 °C, 120 min). Exogenous Cys itself showed lower reactivity with 2,3-butanedione through the Strecker degradation reaction; while the pH was increased to 8, the degradative products of Cys were facilitated to consume the residual 2,3-butanedione giving rise to the formation of 2,4,5-trimethylthiazole at 120 °C. It was the degradative products of Cys that accelerated the reaction for consumption of 2,3-butanedione rather than Cys itself. Additionally, the inhibitory effect of Cys on 2,3-butanedione formation was weakened under a basic condition, while the promotional effect on the formation of pyrazines was further boosted. With more Cys participating in the process of AX-ARP thermal degradation, the formation of 2,3-butanedione was further inhibited, while the yields of pyrazines were increased.

Characterization of the key aroma-active compounds in Qingke baijiu by application of the sensory approach

Ruifang Wang,Qingzhen Zhu,Lina Qiao,Jing Wang,Shengbao Feng,Hailang Sun,Ning Zhang,Baoguo Sun,Jinyuan Sun,Hehe Li,Haitao Chen

Qingke baijiu is a typical light-flavor baijiu and considered as one of the geographical indication products in China. The aroma of newly fermented original Qingke baijiu is unique and popular with consumers. In this work, the key aroma-active compounds of original Qingke baijiu (QKJ) were characterized by combined instrument analysis with sensory analysis. A total of 54 aroma compounds with high flavor dilution factors (FD values≥ 9) were screened out by gas chromatography–olfactometry (GC–O) combined with aroma extract dilution analysis (AEDA). After quantitation, 28 aroma-active compounds had odorant activity values (OAVs) > 1 in QKJ. Recombinant and omission experiments further proved that the esters and alcohols, especially ethyl lactate, phenylethyl acetate, ethyl hexanoate , 2-methyl-1-butanol, ethyl acetate , γ -nonalactone and 2,3-dimethyl-5-ethyl pyrazine were critical to the flavor of QKJ. Consequently, this research reveals the characteristics of QKJ and provides theoretical support for production and quality control assurance.

Cysteine-Induced pH-Dependent Formation of Thiols and Sulfides or 2-Acetylthiazole and Pyrazines during Thermal Treatment of N-(1-Deoxy-d-xylulos-1-yl)-alanine

Tong Zhou,Xue Xia,Heping Cui,Yun Zhai,Foxin Zhang,Khizar Hayat,Xiaoming Zhang,Chi-Tang Ho

The influence of pH was studied on volatile flavor formation during thermal treatment of an Amadori rearrangement product (ARP) with or without the addition of cysteine (Cys). The formation of thiols and sulfides or 2-acetylthiazole and pyrazines induced by Cys during thermal degradation of ARP was pH-dependent. At low pH levels, the hydrolysis of Cys to hydrogen sulfide (H2S) was promoted, giving rise to the increase of thiols and sulfides with an obvious meaty aroma. However, alkaline conditions were beneficial for enhancing the cyclization or transformation of imine to the enol structure, which strengthened the formation of 2-acetylthiazole and pyrazines with a roasted and nutty aroma. The imine was derived from the nucleophilic addition of Cys and methylglyoxal (MGO) and subsequent decarboxylation. At pH 8, Cys-induced variation of the flavor profile was weakened during thermal degradation of ARP. Accordingly, the combinational effect of pH and added Cys could be beneficial for achieving the desirable flavors during thermal processing of ARP.

Exogenous glutamic acid effectively involved in N-(1-deoxy-D-galulos-1-yl)-glutamic acid degradation for simultaneous improvement of both milk-like and baking flavor

Caixing Pan,Heping Cui,Khizar Hayat,Xiaoming Zhang,Chi-Tang Ho

This research elucidated the reason of flavor deficiency during the thermal degradation of glutamic acid (Glu)-galactose (Gal) Amadori rearrangement product (GG-ARP) and the solution. The flavor formation from GG-ARP during the thermal degradation was investigated. Compared to the volatile compounds in Glu-Gal Maillard reaction products (GG-MRP), pyrazines in the volatile compounds derived from GG-ARP were restrained. The disadvantage in evolution asynchrony and content sufficiency of α -dicarbonyl compounds and Glu in the GG-ARP model limited the pyrazines formation. With the addition of Gal, the asynchronous effect was further exacerbated, and the furans in the GG-ARP-Gal model (956.81 μg/L, 120 °C, 60 min) were more significantly dominant among the volatile flavor compounds than in the GG-ARP model (454.98 μg/L, 120 °C, 60 min), while the pyrazines were still missing. Whereas, the extra-added Glu in the GG-ARP model could offset the deficiency of amino acids growth after α -dicarbonyl formation and promote the formation of pyrazines (74.47 μg/L, 120 °C, 60 min). Meanwhile, the formation of diketones (92.96 μg/L, 120 °C, 60 min) was promoted. The addition of Glu enhanced both milk-like and baking flavor of the GG-ARP system simultaneously. Formulated GG-ARP-Glu mixture was proposed to promisingly achieve the controlled formation of process flavors for baked foods with both desirable milk-like and baking scent.

Quantitative assessment of furosine, furfurals, and advanced glycation end products in different types of commercially available cheeses

Mingyu Li,Jingnan Lu,Yousheng Huang,Wenjing Wang,Jianhua Xie,Mingyong Xie,Mingyue Shen

Abstrac The aim of this study was to investigate the occurrence of Maillard reaction products of different types of commercially available cheeses. Cheeses are the commonly consumed dairy products characterized by their many different flavors, textures and aromas. Pasteurization , fermentation and ripening are the key steps of cheese manufacturing, which might lead to the formation of some harmful products. In this study, furosine, furfurals, two “representative” advanced glycation end products (AGEs) were analyzed by gas chromatography-triple quadrupole mass spectrometry (GC-MS/MS) and liquid chromatography-triple quadrupole mass spectrometry (LC-MS/MS). The content of furosine in cheeses were the highest, followed by AGEs, while levels of furfurals were relatively low. The contents of these Maillard reaction products in hard and semi-hard cheeses were significantly higher than those in soft and semi-soft cheeses. Finally, the correlation between proximate composition and Maillard reaction products was further analyzed.

Ultrasound treatment enhanced the ability of the porcine myofibrillar protein to bind furan compounds: Investigation of underlying mechanisms

Xiaocao Zhao,Jun Qi,Chaoxia Fan,Bo Wang,Cong Yang,Dengyong Liu

This study was designed to explore the effects of different ultrasound power levels (0–600 W) on the ability of myofibrillar protein (MP) to bind furan compounds by analyzing the results of SDS-PAGE, particle size, Raman spectra, fluorescence intensity, solubility, turbidity, zeta potential, surface hydrophobicity, sulfhydryl content, solid-phase microextraction (SPME) and gas chromatography-mass spectrometry (GC–MS). As ultrasound power levels were increased from 0 to 500 W, the hydrophobic bonding sites, hydrogen-bonding sites, and electrostatic effects increased due to the unfolding and depolymerization of MP, thus enhancing the ability of MP to bind furan (flavor-enhancing) compounds. Consistent with these results, the positive effect of ultrasound resulted in ability of MP to bind furan compounds increased by 19.00 % to 33.32 %. However, after 600-W ultrasound treatment, the MP aggregated again and the bonding sites were re-embedded, which decreased the furan-binding ability.

Identification of glucosinolates and volatile odor compounds in microwaved radish (Raphanus sativus L.) seeds and the corresponding oils by UPLC-IMS-QTOF-MS and GC × GC-qMS analysis

Xiao Jia,Pei Yu,Qi An,Jingnan Ren,Gang Fan,Zelan Wei,Xixiang Li,Siyi Pan

The effect of microwave treatment on the content of glucosinolates (GSL) in radish seeds and volatile odor compounds in the microwaved radish seed oils (MRSO) is still unclear. In this study, a total of 13 GSL were identified and quantified in five radish seed varieties by UPLC-IMS-QTOF-MS, among which glucoraphenin, glucoraphasatin, glucoerucin accounting for up to 90 %. Total GSL decreased by 47.39–67.88% after microwave processing. Moreover, 58 odor compounds were identified in MRSO, including 6 sulfides, 12 nitriles, 2 isothiocyanates, 10 alcohols, 12 aldehydes, 5 ketones, 6 acids, and 5 others. The major odor compounds were (methyldisulfanyl)methane, dimethyltrisulfane, (methylsulfinyl)methane, 3-(methylsulfanyl)-1-propanol, methyl thiocyanate, hexanenitrile, 5-(methylsulfanyl)pentanenitrile, and 4-isothiocyanato-1-butene with odor activity value (OAV) higher than 1. The principal components analysis (PCA) results can distinguish MRSO from five different radish seed varieties, three of which (H20-18, H20-19 and H20-28) were in one group and other two (H20-23 and H20-26) were in another group. In addition, aliphatic GSL showed positive correlations with sulfides, isothiocyanates, and nitriles, while negative correlations with alcohols. This work provides a new insight into the odor contribution of GSL degradation products.

Integrating multispectral techniques and molecular docking to simulate the binding of glycosylated collagen with furan derivatives in smoked chicken processing

Changling Song,Kexin Cheng,Huan Liu,Shiqi Tian,Kexin Li,Xiang Li,Shengmei Gai,Dengyong Liu

Both thermal treatment and glycation modification can induce conformational changes in collagen. • Conformationally altered collagen strongly enhances adsorption of key furanic flavor compounds from sugar smoking. • Hydrogen bonding and hydrophobic interactions dominate the binding between glycated collagen and furanic compounds. • Stable hydrogen bonds and van der Waals forces between glucose and collagen reveal atomic-scale modification mechanism. Flavor retention critically determines the sensory quality of meat products. However, how glycated collagen retains flavor compounds during heating is unclear. In this study, multidimensional spectroscopic techniques, molecular docking, and methods for structural and functional characterization were employed to investigate how glycosylated collagen affects the adsorption of furan-based aroma compounds during thermal processing. Molecular docking revealed stable hydrogen bonds and van der Waals interactions between glucose and collagen, explaining structural changes. With longer heating, the levels of four free furan derivatives decreased, indicating better collagen adsorption. This phenomenon is driven by the combined effects of thermal treatment and glycation: heating induces a conformational transition of glycated collagen from α -helices and β -sheets to random coils, accompanied by the disruption of hydrogen bonds that stabilize the native structure. These structural changes are associated with an increase in absolute zeta potential, particle size decreased, internal sulfhydryl groups were exposed, and surface hydrophobicity increased. As a result, the porosity of the collagen matrix increases, thereby improving its affinity for flavor compounds. These findings offer a theoretical foundation for optimizing flavor retention in processed meats. Download: Download high-res image (238KB) Download: Download full-size image

Promotion or Inhibition Effects of Exogenous Glutathione-Degraded Amino Acids on the Formation of 2,3-Butanedione and Pyrazines via Varied Pathways of Interaction with α-Dicarbonyl Compounds Derived from N-(1-Deoxy-d-xylulos-1-yl)-alanine

Tong Zhou,Xue Xia,Heping Cui,Khizar Hayat,Xiaoming Zhang,Chi-Tang Ho

The contribution of glutathione (GSH) and free amino acids degraded from GSH to the generation of pyrazines and 2,3-butanedione was illustrated during their interaction in the thermal treatment of the Amadori compound of alanine and xylose (ARP). GSH-degraded amino acids, glutamic acid (Glu), cysteine (Cys), and glycine (Gly), but not pyroglutamic acid (pGlu), could effectively capture α-dicarbonyls to facilitate the formation of pyrazines when ARP was heated with GSH. Deoxypentosones, the precursors of 2,3-butanedione, were largely consumed in the ARP–GSH model by the interaction with GSH and its degradative Cys compared with the ARP model. The addition of GSH and deoxypentosones inhibited the further degradation of deoxypentosones, resulting in less formation of 2,3-butanedione and other α-dicarbonyl compounds. Meanwhile, the reaction between GSH-degraded Cys and deoxypentosones to form sulfur-containing compounds such as thiols accelerated the consumption of deoxypentosones; thereby, the formation of 2,3-butanedione was severely interfered. However, this inhibition was compensated for by the GSH-degraded Gly through the addition between Gly and MGO and the subsequent deamination. The involvement of exogenous GSH could simultaneously boost the yields of 2,3-butanedione and pyrazines compared with those of ARP heated alone. As the degree of GSH degradation strengthened in the ARP-thermal-degraded GSH models, the yields of both pyrazines and 2,3-butanedione steadily increased.

Converting Co2+-impregnated g-C3N4 into N-doped CNTs-confined Co nanoparticles for efficient hydrogenation rearrangement reactions of furanic aldehydes

Wang Dongdong,Al-Mamun Mohammad,Gong Wanbing,Lv Yang,Chen Chun,Lin Yue,Wang Guozhong,Zhang Haimin,Zhao Huijun

The cyclopentanone and derivatives are a class of crucial fine chemicals for various industries and currently produced by conventional petrochemical synthetic routes. Here, we demonstrated a new synthetic approach to directly fabricate N-doped carbon nanotube (N-CNTs) networks with confined Co nanoparticles from Co 2+ -impregnated bulk g-C 3 N 4 as high performance hydrogenation rearrangement (HR) catalyst to efficiently convert a wide spectrum of biomass-derived furanic aldehydes to the corresponding cyclopentanones in water under a record-low H 2 pressure of 0.5 MPa and mild temperature. We unveiled a Co-catalysed bulk g-C 3 N 4 decomposition/carbonisation CNTs formation mechanism. A new HR pathway was also unveiled.