查找使用阿拉丁产品的科研文献

Kinetics of Antioxidant-Producing Maillard Reaction in the Mixture of Ribose and Sea Cucumber (Stichopus japonicus) Gut Hydrolysates

Jia-Run Han,Zhi-Mo Zhu,Hai-Tao Wu,Na Sun,Yue Tang,Cui-Ping Yu,Chen-Chen Zhao,Zheng-Yu Zhang,Ao-Ting Li,Jia-Nan Yan

Maillard reaction products (MRPs) were produced in sea cucumber gut hydrolysates (SCGHs)-ribose system at 75°C, 85°C, and 95°C with a pH value of 7.0 or 8.0 for 12 hour. The parameters of amount of intermediate products, fluorescence intensity, browning development, and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging ability showed a positive correlation with each other in SCGHs-ribose system. The amount of intermediate products, fluorescence intensity, and browning development followed the zero-order kinetic with activation energy from 62 to 91 kJ/mol in the Maillard reaction of SCGHs-ribose system. Moreover, 2-methyl-butanal has positive and significant correlation with DPPH radical scavenging ability of SCGHs-ribose MRPs. These results suggest that Maillard reaction improves the antioxidant activity of SCGHs, which contributes to the generation of intermediate, fluorescent, browning, and volatile products of SCGHs-ribose system.

Revealing the impact of processing technology on the aroma profile of Roasted coffee (Coffea Arabica) oil using Flavoromics strategy and chemometrics

Yanru Qiu,Yudong Wang,Wenrou Su,Feifei Wang

Molecular sensory basis of the unique “cocoa aroma” in white tea: An integrated study combining HS-SPME-GC–MS, GC-O, molecular docking, and addition tests

Zhiqiang Zheng,Weiwei Wu,Zhihui Wang,Peng Zhang,Bangxing Ma,Yan Huang,Weijiang Sun

Cocoa aroma is a pleasant and highly market-accepted aroma type in white tea, yet its underlying key aroma components remain unclear. In this study, sensory quantitative descriptive analysis (QDA), gas chromatography–mass spectrometry (GC–MS), gas chromatography-olfactometry (GC-O), molecular docking , and aroma addition tests were employed to elucidate the aroma characteristics and aroma profile of cocoa aroma white tea (CCWT), traditional white tea (WT) and cocoa beans (CC), and then construct a comprehensive aroma flavor wheel. It was observed that CCWT consists of a composite aroma dominated by Cocoa aroma, accompanied by flowery, sweet, and herbal aroma. Ten compounds were identified as key aroma constituents in CCWT, including linalool , nerol , and β-ionone. Notably, isovaleraldehyde , 2-methylbutyraldehyde, and phenylacetaldehyde were identified as the primary aroma components contributing to the cocoa aroma. Molecular docking results revealed that 3 key aroma components generate cocoa aroma through hydrogen bonding and hydrophobic interactions with olfactory receptors , with binding energies of less than −4 kcal/mol. The addition tests indicated that isovaleraldehyde and 2-methylbutyraldehyde primarily contribute to the cocoa aroma in CCWT, while phenylacetaldehyde likely enhances this aroma through synergistic effects with other compounds. This research provides essential scientific support for enhancing white tea quality and guiding product development. A solid foundation has been established to facilitate sustainable growth of the broader tea industry.

Molecular sensory insights into odor activity and formation pathway of volatile compounds across roasting degrees in coffee beans

Shuge Yuan,Yahui Liu,Jinglin Yu,Ping Yang,Wei Yong,Zongxu Zhao,Tianyang Guo,Huanlu Song

The distinctive aroma of coffee is highly regarded by public, and influenced by many factors. To investigate the odor activities of volatile compounds and their formation pathways during coffee roasting, the coffee beans with four roasting degrees (i.e., raw, light, medium, and dark), four varieties (i.e., Robusta, Mandheling, Pink bourbon , and Bourbon pointu) and two sample matrixes (i.e., powder and brew) were analyzed by sensory evaluation and gas chromatography-olfactometry-mass spectrometry (GC-O-MS). Coffee mainly exhibited nutty, cocoa, smoky, floral, fruity, caramel, sour, and grassy odors. According to both relative content and relative odor activity value (rOAV), the odor compounds in two matrixes were compared, and odor-active compounds were confirmed. In combination of sensory results and rOAV, the coffee aroma characteristics were corresponded with odor-active compounds by partial least squares regression. Moreover, the precursors of odor compounds in different coffees were determined by ultra-high performance liquid chromatography–mass spectrometry (UHPLC-MS), and the formation pathways of odor compounds during coffee roasting were summarized into Lipid oxidation and degradation, Phenolic acid degradation, and Maillard reaction and Caramelization. The study offers guidance for selecting coffee varieties and processing to produce coffee for consumer satisfaction.

Negative Immune Regulator CAD7 Functions as a Small-Molecule Aldehyde Reductase and Increases Histamine Accumulation in Arabidopsis

Liwen Ding,Zewen Liu,Weihang Wang,Yang Yang,Ren Sa,Hongmei Wang,Liru Mi,Yalan Qin,Shaocong Kang,Meruyert Medelbek,Assiya Ansabayeva,Yuling Meng,Weixing Shan

Negative immune regulator CAD7 is a non-canonical member of the CAD (cinnamyl alcohol dehydrogenase) family in plants. However, little is known on its biochemical functions and underlying mechanisms of immune regulation. Here, we show that Arabidopsis thaliana AtCAD7 harbours substrate-binding residues divergent from lignin-forming CADs (AtCAD4/5), being conserved with bacterial alcohol dehydrogenases EcYahK and EcYjgB. Comparative enzymatic analysis revealed that AtCAD7 exhibits a broad substrate preference for diverse small-molecule aldehydes, including histamine-derived intermediates, being distinct from the canonical lignin-forming AtCAD5. Metabolomic analyses revealed that AtCAD7 -overexpression transformants were affected in the biosynthesis and metabolism of amino acids, whereas AtCAD7 -silencing lines were activated in the phenylpropanoid pathway and increased in flavonoid accumulation. Histamine was elevated in AtCAD7 -overexpression lines and functional validation revealed its promoted effect on plant susceptibility to Phytophthora parasitica . In contrast, phytoalexins scopolin and chlorogenic acid were enriched in AtCAD7 -silencing lines, accompanied by upregulated expression of phenylpropanoid pathway-related genes. Functional validation demonstrated that scopolin and chlorogenic acid enhanced plant resistance to P. parasitica . Collectively, our study uncovers that CAD7 functions as a metabolic hub linking small-molecule aldehyde reductase activity to immune suppression, providing a potential novel target for developing crops with enhanced resistance to Phytophthora pathogens.

Conformation Changes and Flavor Binding Capacity of Myofibrillar Proteins Upon Different Amounts of Sugar Additions: Relating to the Processing of Cantonese Sausage

Xiayu Zhong,Shihong Cai,Limei Yu,Hao Dong,Qiaoyu Liu,Yuanhong Zhang,Xiaofang Zeng

Sugar plays a crucial role in the processing of Cantonese sausages, endowed it unique flavor perceptions. The aim of this study was to investigate the effect of sugar levels on the structure and flavor binding capacity of pork myofibrillar proteins (MPs) during the processing of Cantonese sausages. Results showed that sugar addition could significantly enhance the concentration of flavor compounds in Cantonese sausages, with ester emerging as the key aroma compounds. Moreover, 6% sugar addition generally showed the highest flavor concentration, which could be associated with the structural changes mediated by different sugar levels. Sugar addition could cause structural unfolding and reassembly to MPs, forming more loose structures with significant decrease in α-helix and increase in β-sheets. And the surface hydrophobicity first decreased and then increased with increasing in sugar content, peaking at 6% and 9% sugar addition. All these could affect the flavor adsorption capacity of MPs, showing improved adsorption capacity to alcohol and ketone compounds and releasing effect to ester and aldehyde compounds upon sugar addition. The driving force for the adsorption could be attributed to the exposure of the hydrophobic sites in MPs, which could reduce the surface tension and thus promote the adsorption of flavor compounds. The results obtained in this study provided theoretical basis and data support for the processing of low-sugar Cantonese sausage with good flavor perception.

Development of a fiber derivatization method for the analysis of 18 carbonyl compounds in roasted lamb using HS-SPME/GC-TQ/MS

Yingying Zhang,Yuan Wang,Huan Liu,Dasheng Xu,Dengyong Liu

A method based on headspace solid-phase microextraction fiber derivatization (HS-SPME-FD) coupled with gas chromatography-triple quadrupole mass spectrometry (GC-TQ/MS) was developed to quantify 18 flavor-related carbonyl compounds in roasted lamb. Optimization of derivatization conditions established the following optimal parameters: a 3 g/L concentration of O-2,3,4,5,6-(pentafluorobenzyl)hydroxylamine hydrochloride (PFBHA), fiber loading at 50 °C for 5 min, followed by simultaneous extraction/derivatization at 50 °C for 30 min. The method was validated for linearity, limits of detection (LOD), limits of quantification (LOQ), precision, and accuracy. Results confirmed the method's suitability for determining carbonyl compounds in roasted lamb. During roasting, the composition and concentration of carbonyl compounds increased significantly, with hexanal being the most abundant. Additionally, the method detected carbonyl compounds in the model system at levels comparable to real roasted lamb, validating both the model's accuracy and the method's quantitative precision.

Difference comparison of characteristic aroma compounds between braised pork cooked by traditional open-fire and induction cooker and the potential formation cause under electromagnetic cooking

Xiaomin Wang,Meigui Huang,Yishun Yao,Jingyang Yu,Heping Cui,Khizar Hayat,Xiaoming Zhang,Chi-Tang Ho

The characteristic aroma compounds of braised pork were identified through molecular sensory science and PLSR analysis, and the difference between two cooking methods, traditional open-fire (BPF) and induction cooker (BPC), was compared. Seventeen aroma compounds with odor activity values (OAVs) > 1 were identified in both samples. BPF revealed higher OAVs for most of the aroma compounds compared to BPC, and the higher aroma quality. Aroma recombination and omission experiments confirmed that twelve aroma compounds significantly contributed to the characteristic aroma of braised pork, and eight compounds such as hexanal, ( E )-2-octenal, and methanethiol were further confirmed as important contributors by PLSR analysis. Furthermore, PLSR analysis clarified the role of aldehydes such as hexanal, ( E )-2-octenal, and ( E , E )-2,4-decadienal in contributing to fatty attribute, whereas methanethiol was responsible for the meaty aroma. These characteristic aroma compounds mainly derived from lean meat due to its high content of phospholipids, and the exogenous seasonings contributed to the balanced characteristic aroma profile of braised pork by altering the distribution of these characteristic aroma compounds. Variations in heating parameters affected the formation of lipid oxidation and Strecker degradation products, which might explain aroma discrepancy between braised pork cooked by two methods with different heat transfer efficiencies.

Characterization of key aroma-active components in roast mutton: Integration of GC-IMS, GC–MS, and aroma recombination

Yuqi Xie,Yingying Zhang,Wenxi Qi,Yi Zhang,Guangyang Zhou,Dengyong Liu

This study employs a multi-technique methodology to investigate the evolution of flavor compounds in lamb during roasting. Findings from texture analysis, electronic nose, and electronic tongue assessments demonstrate that a six-minute roasting time yields optimal water retention and tenderness. Furthermore, gas chromatography-ion mobility spectrometry (GC-IMS) coupled with principal component analysis (PCA) successfully distinguished lamb samples based on their roasting duration. For the identification of volatile flavor compounds, headspace solid-phase microextraction (HS-SPME) and solvent-assisted flavor evaporation (SAFE) were used as pretreatment methods in conjunction with gas chromatography–mass spectrometry (GC–MS). Subsequently, 24 key aroma-active compounds were identified from the 71 detected substances through analysis of their odor activity values (OAVs). Quantification of these 24 key aroma compounds was performed via an external standard method. Finally, aroma recombination analysis confirmed that the principal sensory attributes of roasted lamb are characterized by fatty, meaty, roasted, lamb-specific, grassy, and sweet notes.

Electrophysiological and behavioral responses of Asian and European honeybees to pear flower volatiles

Weihua Ma,Denglong Long,Yi Wang,Xinyu Li,Jiaxing Huang,Jinshan Shen,Wenting Su,Yusuo Jiang,Jie Li

Honeybee pollination behavior is influenced by flower volatiles, which honeybees sense via olfactory receptors . Honeybees are only weakly attracted to pear flowers. To investigate the potential reasons, we extracted and determined the floral volatile compounds from three pear cultivars (Su, Ya, and Xuehua) using headspace solid-phase micro-extraction (HS-SPME) and gas chromatography-mass spectrometry (GC–MS). The effects of pear flower volatiles on the Asian honeybee ( Apis cerana cerana Fabricius) and the European honeybee ( Apis mellifera ligustica Spinola) were determined by electroantennogram (EAG) assays and behavioral tests in a three-arm olfactometer . Among the 76 flower volatiles detected with GC–MS, 21 were found in all three pear cultivars, accounting for approximately 70% of the total volatile content. 3-Methyl-1-butanol and (+)-limonene volatiles had the highest relative content. Five compounds elicited strong EAG responses in both bee species: 2-methylbutyraldehyde, 1-nonanal, 6-methyl-5-hepten-2-one, 3-methyl-1-butanol, and (+)-limonene. Neither bee species showed positive taxis to these volatiles. In behavioral tests, A. mellifera ligustica showed a low preference for 6-methyl-5-hepten-2-one (20%, 400 µg/µL) and 2-phenethyl alcohol (16.7%, 400 µg/µL). Apis cerana cerana showed a low preference for 6-methyl-5-hepten-2-one (6.7%, 400 µg/µL) and 1-nonanal (10%, 400 µg/µL), whereas its preferences for 3-methyl-1-butanol (43.3%, 400 µg/µL) and α-farnesene (40%, 400 µg/µL) were similar to that for the control. Therefore, a lack of attractive volatile compounds could explain why honeybees are only weakly attracted to pear flowers. Therefore, to achieve acceptable pollination in pear orchards, we suggest using flower-scent sugar syrup feeding and a saturation pollination strategy.

Alcohol dehydrogenases from Proteus mirabilis contribute to alcoholic flavor

Fengchuan Yu,Yajun Bai,Tai-ping Fan,Xiaohui Zheng,Yujie Cai

BACKGROUND Cheese ripening involves a complex series of metabolic reactions and numerous concomitant secondary transformations. Alcohol dehydrogenase (ADH) converts aldehydes into their corresponding alcohols, which enrich cheese aroma. RESULTS In this study, we identified five ADH genes in Proteus mirabilis JN458, and these genes were overexpressed and characterized in Escherichia coli BL21 (DE3). The optimum pH was 7.0 for the purified recombinant ADH-1, ADH-2, and ADH-3 and 8.0 for ADH-4 and ADH-5. The optimum temperature was 40 °C for ADH-1, ADH-3, and ADH-5 and 45 °C for ADH-2 and ADH-4. The K m value of ADH-1, ADH-2, and ADH-3 was 34.45, 16.90, and 10.01 µmol L −1 for phenylacetaldehyde, respectively. The K m value of ADH-4 and ADH-5 was 14.81 and 24.62 µmol L −1 for 2-methylbutanal, respectively. CONCLUSION Proteus species play important roles during cheese ripening. The results of our study are important for further research on cheese flavor and for quality control during cheese production. © 2019 Society of Chemical Industry

Effects of dielectric barrier discharge cold plasma treatment on the structure and binding capacity of aroma compounds of myofibrillar proteins from dry-cured bacon

Ji Luo,Mustapha Muhammad Nasiru,Wenjing Yan,Hong Zhuang,Guanghong Zhou,Jianhao Zhang

The aim of this work was to investigate the influence of dielectric barrier discharge cold plasma (DBD-CP) on the structure and aroma compounds binding capacity of myofibrillar proteins (MPs) extracted from Chinese dry-cured bacon. MPs were treated with DBD-CP at 0, 50, 60 and 70 kV for 150s to monitor the binding ability with aroma compounds such as 3-methyl-butanal, 2-methyl-butanal, nonanal, heptanal and octanal, microstructure, primary and secondary structure changes of MPs using GC-MS, SDS-PAGE, scanning electron microscope (SEM) and FTIR spectroscopy . FTIR spectroscopy revealed a decrease in the α-helices structure while an increasing portion of β-sheets and random coils for all treatments, the relative contents of β-turns had no significant difference between treatments. The flavor compounds binding capacity of MPs enhanced from 50 kV to 70 kV treatment, probably due to the different modifications in protein structure and surface, also the oxidation systems generated by DBD-CP treatment increased hydrophobicity and unfolding of MPs. The result also showed that hydrophobic amino acids increased from 50 kV to 70 kV treatment which could be related to the improvement of binding ability. This study demonstrated that DBD-CP could be exploited to modify the functionality of MPs and improve the flavor of meat products.