JOURNAL OF CHEMICAL AND ENGINEERING DATA
·
2025
·
IF 2.1
Bin Ou,Xiaofang Li,Lemei Huang,Yujiang Ke,Chaohui Che,Xiaobing Liu,Yajun Li,Kui Wu
The solubility of 2-chlorocinnamic acid in 16 pure organic solvents, including alcohols, esters, ketones, toluene, and acetonitrile, was determined by the gravimetric method at 272.15–321.55 K under 101.3 kPa. Results showed that solubility of 2-chlorocinnamic acid increased with temperature in all solvents. To correlate the experimental data, five thermodynamic models, i.e., the modified Apelblat, Buchowski–Ksiazaczak λh, NRTL, Wilson, and Yaws equations, were employed. Model accuracy was evaluated using average relative deviation (ARD) and root-mean-square deviation (RMSD), and all models provided satisfactory correlations. In addition, electrostatic potential energy surface analysis was carried out to preliminarily assess possible solute–solvent interactions, while density functional theory (DFT) calculations were used to further examine molecular interactions during dissolution. The Kamlet–Abboud–Taft linear solvation energy relationship (KAT-LSER) model was applied to analyze solvent effects. Thermodynamic functions, including enthalpy, entropy, and Gibbs free energy of mixing, were calculated using the Wilson model. The results revealed that the dissolution of 2-chlorocinnamic acid in the studied solvents is an endothermic, entropy-driven, and spontaneous process, indicating favorable solute–solvent interactions and enhanced solubility at higher temperatures.
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INTERNATIONAL JOURNAL OF FOOD PROPERTIES
·
2026
·
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
·
2026
·
IF 6.6
Zixin Ni,Yiqin Chen,Hongjing Pan,Jiayi Chen,Wangjing Wu,Danqiu Li,Jiaying Yang,Zi Wang,Jiaxin Wu,Yuefei Wang,Jihong Zhou
This study investigated volatile changes during the industrial-scale production of steamed green tea flakes ( Camellia sinensis from Meitan, Guizhou, China) using the Tencha processing procedure. Using headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS), odor activity value (OAV) analysis, quantitative descriptive analysis (QDA) and aroma recombination/omission assays, we identified 247 volatile compounds, with 26 key odorants significantly shaping the aroma. Among them, ( E )-6-nonenal (nutty), phenethyl isovalerate (floral), and thiophene-2-methanethiol (roasted) exhibited the highest aroma contributions. Steam fixation induced a marked loss (84.79%) in volatiles, while secondary oven drying enhanced the formation of terpenoids, esters, and aldehydes. Terpenoids and aldehydes were predominantly associated with floral, fresh, and woody notes via the terpenoid, and lipid oxidation pathways; esters imparted fruity and sweet nuances; and heterocyclic Maillard byproducts conferred roasted characteristics. These findings offer a basis for optimizing industrial processing to enhance the quality and utility of tea flakes in food applications.
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FOOD RESEARCH INTERNATIONAL
·
2026
·
IF 8
Xiaolei Li,Wanxin Wang,Yujia Li,Fumin Ma,Cuicui Duan,Dan Li
Aronia melanocarpa , renowned as the “king of anthocyanins”, exhibits pronounced acidity, astringency, and amygdalin-derived bitterness in its berries, severely restricting its food applications. Currently, fermentation of A. melanocarpa is limited by a lack of suitable lactic acid bacteria (LABs), resulting in insufficient aroma and not delicious taste in the fermentation products. To address these, we isolated 139 LABs from fermented vegetables and screened three optimal strains of L. plantarum through acclimatization in Aronia juice and sensory evaluation. Using HS-SPME-GC–MS and GC-IMS, 143 volatile organic compounds (VOCs) were detected, among which 51 key aroma-active compounds with odor activity values (OAVs) >1 were identified. Thirty differential VOCs were screened via OPLS-DA with variable importance in projection (VIP) >1. Ten characteristic key aroma-active compounds were confirmed with the random forest algorithm. 1-butanol-3-methyl acetate, which has a fruity and sweet flavor, was a prominent marker aroma produced during fermentation. Fermentate 8–2 had the highest scores in sweet, sour, fruity, rose, whiskey and fatty. 244 non-volatile metabolites were detected by UHPLC-Q-TOF/MS, of which 50 differential metabolites were identified as markers to distinguish variations of black chokeberry fermentates. Pathway enrichment analyses revealed that phenylalanine, tyrosine, and tryptophan biosynthesis and linoleic acid metabolism, play pivotal roles in regulating volatile flavor compound formation. Syringin was first identified in black chokeberry and its LAB-fermented juices. Fermentation greatly improved the flavor and taste of the chokeberry juice. These findings provide critical theoretical support and practical guidance for the commercial production and processing of aronia and its fermentates.
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Analytical Methods
·
2026
·
IF 2.6
Jun-Xia Li,Min Gong,Chao Ma,Yao-Yao Li,Ling-Xiao Liu,Bin Wang,Jin-Jing Ren,Sheng-Ming Lei,Yun-Guo Liu
Rosa rugosa Thunb. can be skillfully blended with high-quality, mellow Baijiu to produce Rose Lujiu (RL), which emits a delightful aroma. In this study, e-nose, e-tongue, GC-MS, and GC-IMS were employed to analyze the aromatic compounds. Relative odor activity value (ROAV) analysis and orthogonal partial least squares discriminant analysis (OPLS-DA) were employed to comprehensively assess volatile compounds and predict key aroma compounds. A total of 111 volatile compounds were identified using GC-MS analysis. Additionally, GC-IMS analysis identified a total of 70 aroma compounds, among which 13 key contributors to the aroma were determined based on odor activity thresholds. These results indicate that ethyl acetate, ethyl butanoate, propyl hexanoate, and 3-methyl-1-butanol emerged as pivotal odorants enabling discrimination among different RL samples. These findings would provide valuable data for the application of commercial samples in the flavor modulation of RL.
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JOURNAL OF CEREAL SCIENCE
·
2026
·
IF 4.3
Baoqing Bai,Shijie Niu,Junnan Li,Bin Feng,Tao Bo,Jinhua Zhang,Ying Zhang,Yukun Yang
Huangjiu, an ancient Chinese alcoholic beverage, is primarily brewed through the fermentation of steamed grains using Jiuqu as starter. This study systematically investigated the effects of five nutritionally rich coarse cereals (oats, quinoa, sorghum, buckwheat and black rice) on the physicochemical, antioxidant and flavor profiles of Huangjiu (CCHJ: MQHM, MQLM, MQYM, MQGL, and MQKQ) fermented with Maiqu . The results demonstrated that five types of CCHJ samples exhibited strong antioxidant capacity, with MQLM and MQHM showing particularly high α-glucosidase inhibition rates, exceeding 95%. Functional component analysis revealed that MQHM contained the highest levels of amino acids, total flavonoids and polyphenols, while MQKQ exhibited the highest organic acid content. A total of 203 volatile flavor compounds (VFCs) were identified, with MQGL having the highest concentration, followed by MQHM. Furthermore, 12 common compounds, including ethanol, isopropanol, acetoin, 4-ethyl-2-methoxyphenol, ethyl palmitate, 3-methyl-1-butanol, 2-methoxy-4-vinylphenol, (S)-2-heptanol, phenethyl alcohol, 3,4-dimethylbenzaldehyde, methanol, and octanoic acid, were identified as key aroma compounds in CCHJ samples based on their odor activity value (OAV). The distinctive sweet profile of MQHM was strongly correlated with these compounds. These findings provide valuable insights into how to optimize the use of traditional coarse cereals and advancing the development of novel functional Huangjiu products.
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EUROPEAN FOOD RESEARCH AND TECHNOLOGY
·
2022
·Vol. 249
·期 3
·685-697
·
IF 3.498
Huang Yicheng,Zhong Meiqiao,Mu Siyu,Han Yan,Shi Yu,Li Xiaolei,Li Dan
Abstract The production of waxy rice wine (WRW) usually requires multiple strains for fermentation. However, information about the contributions of individual strains to the quality of WRW remains limited. In this study, WRWs were produced through fermentation with three strains ( Saccharomyces cerevisiae H1 [Sc], Hansenula sp. H3 [Hs] and Pichia kudriavzevii H6 [Pk]), and the quality of the WRWs was evaluated. The results indicated that Sc wine produced high levels of phenylethyl alcohol and 3-methyl-1-butyl acetate, reaching 31,622.78 μg/L and 351.67 μg/L, respectively; Hs wine produced the highest contents of ethyl acetate and lactic acid, reaching 69,535.58 μg/L and 17.46 g/L, respectively, and had the highest score for “acidic”; Pk wine produced high contents of 2-methyl-1-propanol, 3-methyl-1-butanol and 2-methyl-1-butanol, reaching 46,951.56 μg/L, 163,674.83 μg/L and 52,238.51 μg/L, respectively. The average concentrations of ethyl acetate, 2-methyl-1-propanol, and 3-methyl-1-butanol in mixed fermentation products increased by 126.80%, 25.82% and 17.02% compared to Sc wine, respectively, thus increasing the sensory scores for “malty” and “acidic”. In addition, high ethanol content resulted in higher scores for “winey” in WRWs. These results reveal the potential of S. cerevisiae H1 to produce ethanol, Hansenula sp. H3 to produce esters and P. kudriavzevii H6 to produce alcohols in WRW. Simultaneously, advantages of mixed fermentation for integrating the characteristics of various pure cultures were observed, namely increasing the number of volatile organic compounds (VOCs) and appropriately extending the fermentation time. The application of mixed fermentation has the potential to enrich the flavour and improve the quality of WRWs. Graphical abstract
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CHEMICAL ENGINEERING JOURNAL
·
2023
·
IF 15.1
Junwei Liao,Zhonghai Liu,Yongjun Ling,Qian Zhang,Songbai Qiu,Juwen Gu,Jiajin Li,Huafeng Dong,Jinliang Song,Tiejun Wang
Direct upgrading of aqueous bio-ethanol into higher alcohols is an emerging and highly attractive protocol to produce bio-fuels. However, it remains a great challenge to achieve high yield and selectivity of long-carbon chain higher alcohols, especially for C 8+ alcohols. Herein, the carbon encapsulated NiMo catalysts were designed and fabricated for direct upgrading of aqueous bio-ethanol. The NiMo@C catalyst with Ni/Mo ratio of 6/1 exhibited excellent performance with 89.4 % of bio-ethanol conversion and 42.1C-mol% of higher alcohols yield. The selectivity of C 8-16 products reached 44.7 %, which can be directly hydrodeoxygenated to produce bio-jet fuels. Characterization and DFT calculation results revealed that the doping of Mo tuned the electronic state of Ni and modified the surface properties ( i.e. , hydrophilicity, lipophilicity, and [OH] − adsorption), which enhanced the interaction of active site (NiMo-[OH] − ) with intermediate aldehyde in the oil phase and promoted secondary upgrading reaction to form C 8-16 alcohols. This work provides a promising approach to produce bio-jet fuels by direct upgrading of biomass fermentation ethanol.
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JOURNAL OF CHEMICAL THERMODYNAMICS
·
2021
·
IF 3.178
Mai Han,Yuanyuan Han,Houchun Yan,Huanhuan Gui,Weizhen Sun,Qingsong Li
2,2,2-trifluoroethanol (TFE) is used more and more widely in industry, but there are few reports on its separation at present. The purpose of this work is to explore the feasibility of separating 2,2,2-trifluoroethanol from aqueous solution using different extractants, as isopentanol, 2-Ethyl-1-hexanol, n-Propyl acetate, and dichloromethane. The liquid–liquid equilibrium data of TFE + water +{isopentanol or 2-ethyl-1-hexanol or n-propyl acetate or dichloromethane} at standard pressure and 303.2 K were measured. The estimated partition coefficient ( D ) and separation factor ( S ) of TFE are higher than 1. Meanwhile, Othmer-Tobias and Hand's empirical equations verified the experimental data's consistency, and the squares of its linear correlation are all greater than 0.99. The NRTL and UNIQUAC activity coefficient models were used to correlate the experimental data, and different model parameters were obtained by regression. After comparing the calculated values of the model with the experimental data, it was found that the root means square deviation ( RMSD% ) was less than 0.34%, which indicate that both models have a reasonable correlation with the experimental data of the ternary system and can accurately predict the experimental data.
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Rhizosphere
·
2020
·
IF 2.099
Chun-Mei Zhang,Ming-Jie Xu,Yuan Gong,Xue-Wei Li,Jin-Jin Huang,Sheng-Fang Zhou,Ke Xing,Sheng Qin
Plant parasitic nematodes (PPNs) cause huge agricultural and silvicultural losses every year. Most studies that investigated various mechanisms for killing nematodes used the model organism Caenorhabditis elegans . Pseudomonas chlororaphis is an important biocontrol bacterium with great application potential in agriculture. Pseudomonas chlororaphis strains have the potential to control PPNs. In our previous study, we obtained one P. chlororaphis -like bacterium, namely, SPS-41, from the rhizosphere of sweet potato. This strain exhibited wide-spectrum of antifungal activity. In the present study, the nematicidal activity of the P. chlororaphis SPS-41 strain against C. elegans was examined . This strain was identified as Pseudomonas chlororaphis subsp. aureofaciens via 16S rRNA phylogenetic analysis. Results showed that this strain could kill nematodes in a short time on both fast- and slow-media. Both the liquid culture and volatile organic compounds (VOCs) produced by this strain exhibited strong nematicidal activity. VOCs fumigation by the SPS-41 strain triggered the immune response of C. elegans . A total of 23 VOCs from this strain were analyzed via solid-phase microextraction gas chromatography–mass spectrometry. Seven major VOCs were picked to test its nematicidal activity. Four of these VOCs, namely, 2-methyl-1-butanol, octanoic acid ethyl ester, ethyl acetate, and isobutyl acetate, could kill nematodes. Octanoic acid ethyl ester displayed the strongest nematocidal activity. The results suggested that the SPS-41 strain and its VOCs can be used as a new strategy for controlling nematodes.
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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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Foods
·
2023
·Vol. 12
·期 15
·2821
·
IF 5.2
Chunlei Tan,Liang Tao,Jing Xie,Zhijin Yu,Yang Tian,Cunchao Zhao
Aroma is one of the most fascinating and least-known mysteries of Baijiu research. The volatile compounds (VOCs) of potato wine were evaluated by sensory omics techniques in order to comprehend their overall flavor characteristics and investigate the effects of ultrasonic treatment and gamma irradiation therapy on the aroma of the wine. The findings revealed that a total of 14 flavor compounds were identified by GC-MS. Isoamyl alcohol, ethyl octanoate, and 1,1-diethoxyethane were the key aroma components, according to GC-O analysis. A total of 50 volatile substances were identified by GC-IMS. After being subjected to irradiation and ultrasonic treatment, the alcohol level of the potato wine reduced while the esters content increased. By calculating the relative odor activity value, a total of 29 aroma components were classified as key aroma compounds (ROAV > 1). According to the results of the sensory evaluation—fruity, Fen-flavor, and sweet—and the acceptability of the irradiated and ultrasonicated potato wine were improved. Therefore, the use of ultrasonic and irradiation therapy in potato wine, as well as the overall aroma building of potato wine, can be supported theoretically by this study.Keywords:potato wine;artificial aging;volatile components;GC-MS-O;GC-IMS
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危险品化学品经营许可证（带存储）