FOOD CHEMISTRY
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2025
·
IF 9.8
Guoli Chang,Fei Zhang,Zihan Qin,Wenyan Hong,Degui He,Haixia Lu,Junli Zhu
Zhejiang rosy vinegar (ZRV), a popular condiment in southeastern China, has a flavor profile and bioactivity that are not yet fully understood. This study aimed to determine the flavor characteristics and functional properties of ZRV from different regions. Sensory evaluation and electronic nose analysis revealed regional flavor variations. GC–MS identified 80 volatile compounds, while GC-IMS detected 22 volatile compounds. OPLS-DA models identified 17 GC–MS and 8 GC-IMS biomarkers, predominantly including 9 esters, 4 alcohols, and 4 aldehydes. Based on the analysis of odor activity values, five characteristic flavors in ZRV were identified, including acetic acid, benzaldehyde, 3-methylbutyl acetate, phenethyl acetate, and 2,4,5-trimethyl-1,3-dioxolane. Non-volatile compounds such as polyphenols, flavonoids, tartaric acid, and amino acids (isoleucine, valine, and proline) significantly enhanced antioxidant activity. The research establishes a theoretical framework for improving ZRV quality control and brand identity by mapping regional flavor signatures and bioactive components.
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FOOD CHEMISTRY
·
2026
·
IF 10.4
Ting Yu,Yalei Li,Ruiming Luo,Shuang Gao,Qijian Jiang,Mengyao Ma,Lingling Zhang,Yuying Xiao
This study systematically investigated the quality changes of buckwheat hele noodles (BHN) during frozen storage at −18 °C for 80 days. Pronounced lipid–protein co-oxidation was observed, characterized by a 71.9% rise in malondialdehyde (MDA) and a 133.2% rise in carbonyl content. Sulfhydryl content showed a continuous decline, while the levels of key unsaturated fatty acids progressively decreased. The activities of lipoxygenase (LOX) and catalase (CAT) gradually diminished, thereby inhibiting enzymatic oxidation but promoting non-enzymatic oxidation. Microscopic analysis revealed a disrupted gluten network with enlarged pores, and the proportion of β-sheet structures in protein secondary structures increased significantly, suggesting enhanced protein aggregation and cross-linking. Flavor analysis indicated that the levels of aldehydes and ketones peaked at 40 days, with 2-nonenal and 1-octen-3-ol identified as the key off-flavor compounds. Correlation analysis confirmed that protein and lipid oxidation were the primary driver of quality deterioration in BHN during frozen storage.
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Horticulturae
·
2026
·Vol. 12
·期 7
·824
·
IF 3.4
Xiaojiao Zhou,Jiajun Liu,Wuque Wang,Xing Tao,Gaiping Wang,Jinting Zhai
A major Chinese woody oil plant with unsaturated-fatty-acid-rich seeds for biodiesel and edible oil,Xanthoceras sorbifoliumtolerates drought but not waterlogging; salicylic acid (SA), a key stress response signal, is inexpensive, safe, and effective for enhancing stress tolerance. Two-year-old saplings ofXanthoceras sorbifoliumwere used as materials. They were sprayed with 0.5 mmol·L−1SA for 3 days (based on prior studies), and then waterlogged for 10 days; physiological and transcriptomic data were collected. SA significantly increased height, diameter, and root dry weight by 392.6%, 450.0%, and 242.4% compared to water control; enhanced osmotic regulatory substances, antioxidant enzyme activities, secondary metabolites, and root activity; and reduced malondialdehyde content and relative electrical conductivity by 23.40% and 148.7%. SA-enhanced antioxidant defense correlated with synergistic transcriptional regulation. Transcriptome analysis showed that SA up-regulated key enzyme genes involved in flavonoid synthesis, such as PAL and 4CL, and regulated hormone signal transduction-related genes such as SAUR and DELLA. Key transcription factor genes were also screened, mainly including members of the MYB, bHLH, and ERF families. SA alleviated waterlogging damage. Meanwhile, this study provides valuable insights into the molecular basis of the response to waterlogging stress regulated by salicylic acid, and offers important theoretical and practical significance for the promotion and cultivation ofXanthoceras sorbifoliumin rainy southern regions of China.
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International Journal of Gastronomy and Food Science
·
2026
·
IF 3.7
Haining Guan,Yuanhang Zhao,Chunmei Feng,Gaojie Zhao,Nike Tian,Wenxiu Zhang,Dengyong Liu,Xiaoqin Diao
This study investigated the synergistic effect of fat and sarcoplasmic protein on the flavor profile of chicken white soup. The impact of adding 2% fat (2%O), 0.56% sarcoplasmic protein (0.56%P), and their combination (2%O-0.56%P) on volatile compounds, taste components, and sensory characteristics was evaluated. Through odor activity value (OAV) and gas chromatography-olfactometry (GC-O) analysis, hexanal, heptanal, octanal, nonanal, (E,E)-2,4-decadienal, (E)-2-octen-1-al, and 1-octen-3-ol were identified as key aroma contributors. The combination of 2%O and 0.56%P markedly enhanced the aroma profile of the chicken soup, concurrently achieving the highest levels of amino acids and 5′-nucleotides. Furthermore, electronic tongue analysis revealed that the chicken soup supplemented with 2%O-0.56%P exhibited the lowest bitterness value and achieved the highest overall acceptability. These findings demonstrate that the synergistic effect of fat and sarcoplasmic protein effectively improves the flavor quality of chicken white soup, providing a theoretical basis for developing flavorful, tasty, and consumer-preferred chicken soup products.
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LWT-FOOD SCIENCE AND TECHNOLOGY
·
2025
·
IF 6.6
Yan Yang,Shimei Zhang,Furong Tian,Chunxia Wu,Qichao Huang,Tao Chen
Gengma sour meat (GMSM) is a traditional Dai fermented meat from Gengma County, Yunnan, with a short fermentation period of 3–6 days. This study analyzed the dynamics of microorganisms, and non-volatile metabolites of traditional GMSM at 0, 2, 4, and 6 days of fermentation. The results showed that Trichosporon , Candida , Lactococcus , Pediococcus , and Lactobacillus were the dominant microorganisms during GMSM fermentation. 3 free amino acids (Glu, Lys, and Met) were identified as taste-contributing compounds. Through untargeted metabolomics analysis, 1437 non-volatile metabolites were identified. Linoleic acid metabolism, alanine, aspartate, and glutamate metabolism were revealed as main pathways. In addition, 41 bioactive substances were found to increase significantly during the fermentation process. Pearson correlation analysis indicated that 7 fungal and 8 bacterial genera were highly correlated with changes in 52 key differential metabolites.
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FOOD CHEMISTRY
·
2022
·
IF 9.231
Okon Johnson Esua,Da-Wen Sun,Jun-Hu Cheng,Huifen Wang,Chen Chen
Hybridising plasma functionalized water and ultrasound pretreatment for the enzymatic hydrolysis (HPUEH) of Larimichthys polyactis was evaluated by adopting Plackett-Burman design for parametric screening of six key variables, and Box-Behnken design for optimizing three most significant variables including plasma generating voltage (P V ), ultrasound treatment time (U T ), and enzyme concentration (E C ). The models developed for predicting the degree of hydrolysis (DoH), protein recovery (PVY), and soluble protein content (SPC) were sufficiently fitted to the experimental data (R 2 ≥ 0.966) with non-significant lack of fit and used for determining the optimum conditions as P V of 70 V, U T of 15 min, and E C of 1.787%, with predictive values of 27.74%, 85.62%, and 3.28 mg/mL for DoH, PVY, and SPC, respectively. HPUEH presented hydrolysates with smaller peptide sizes and molecular weights, enhanced DoH, PVY, SPC, amino acids and antioxidant activity, but reduced emulsifying and foaming properties when compared with conventional enzymatic hydrolysis.
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BIOMEDICAL CHROMATOGRAPHY
·
2022
·Vol. 36
·期 10
·e5435
·
IF 1.911
Jing Zhang,Jun-qing Yang,Ying Luo,Jian-sha Li,Tao Gong,Su-qiong Huang,Yan Xiong,Xin-hui Jiang
The study of brain diseases has long been of interest to researchers worldwide, and stroke is the third leading cause of death that threatens human health. At the same time, cerebral ischemia–reperfusion injury is closely associated with high rates of disability and mortality. The conditions of the 6-aminoquinolyl N -hydroxysccinimidyl carbamate method for the derivatization of amino acids in the bone marrow fluid and hippocampus of C57BL/6 mice with cerebral ischemia–reperfusion injury were explored and optimized, such as the column temperature, concentration of derivatization reagents and mobile phase concentration. The mobile phase consisted of 20 m m sodium acetate solution (phosphoric acid to adjust pH 5.0) and 60% acetonitrile solution at a flow rate of 1 ml min −1 . The 23 analytes were separated and determined in a gradient elution procedure; the correlation coefficient r was >0.9990 in the range 0.1–8.0 μg ml −1 . The results showed that the content of relevant analytes was significantly changed in the cerebral ischemia–reperfusion injury model, and the method was suitable for the simultaneous determination of 23 amino acids in the bone marrow fluid and hippocampus of C57BL/6 mice.
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LWT-FOOD SCIENCE AND TECHNOLOGY
·
2020
·
IF 4.006
Dandan Pu,Yuyu Zhang,Baoguo Sun,Fazheng Ren,Huiying Zhang,Haitao Chen,Yizhuang Tang
The process of taste release and perception during chewing bread was investigated using high-performance liquid chromatography and sodium ion-selective electrode analysis combined with dynamic sensory evaluation. The result of the dynamic quantitative descriptive analysis and temporal dominance of sensation elucidated that sour, salty, and sweet tastes were significantly ( P < 0.05) changed during oral processing. The salty taste was the dominant taste at the initial stage of chewing, whereas the sweet taste took the dominant place after 7 s. Seventeen taste-active compounds with the taste activity value more than 1 were identified. According to partial least squares regression analysis, 9 taste compounds were detected as the potent taste compounds contributing to changes in the taste perception during bread oral processing. Malic acid, succinic acid, sodium chloride, valine , and sucrose were confirmed as the key taste compounds contributing to bread oral processing through addition experiments. Malic acid had a stronger enhancing ability of sour and salty perception than succinic acid but weaker inhibition ability to decrease sweet perception than succinic acid.
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JOURNAL OF CHROMATOGRAPHIC SCIENCE
·
2022
·
IF 1.555
Zhang Jing,Yang Junqing,Luo Ying,Li Jiansha,Gong Tao,Huang Suqiong,Xiong Yan,Jiang Xinhui
Using 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate as a pre-column derivatization reagent, optimized derivatization and chromatography parameters, a simple high-performance liquid chromatography fluorescence detector (HPLC–FLD) method was developed and validated to determine 23 related amines in plasma and cortex of C57BL/6 mice with cerebral ischemia–reperfusion injury. The prepared samples were separated on a ZORBAX SB-C18 column (4.6 mm × 250 mm, 5 μm) with 60% acetonitrile (ACN) and 20 mM sodium acetate solution (pH adjusted to 5.0 by phosphoric acid). All analytes achieved good separation within 1.2 h at a flow rate of 1 mL/min. The limits of detection and limits of detection quantitation of the method were ranged from (0.1–9.2) to (0.3–30.6) ng/mL, respectively. The analytical method was apt for simultaneously determining 23 amino acids in plasma and cortex. Our results revealed that the relevant amino acids were significantly altered (P < 0.05) in C57BL/6 mice.
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APPLIED CATALYSIS A-GENERAL
·
2018
·
IF 4.521
Ruiyi Wang,Zhiwei Wu,Zhikai Li,Zhangfeng Qin,Chengmeng Chen,Zhanfeng Zheng,Guofu Wang,Weibin Fan,Jianguo Wang
Polyoxymethylene dimethyl ethers (PODE n , with the formula of CH 3 O–(CH 2 O) n –CH 3 ), as a promising environmentally benign diesel fuel or additive with an enormous potential in the reduction of soot and NO x emissions, can be efficiently synthesized from methanol derivatives such as dimethoxymethane (DMM) and trioxymethylene (TOM), which requests a proper catalyst of high performance. In this work, the catalytic performance of graphene oxide (GO) in the synthesis of PODE n as well as its relation to the catalyst structure was thoroughly investigated. The results indicate that GO is an excellent catalyst in the synthesis of PODE n from DMM and TOM; a TOM conversion of 94.6% and selectivity of 86.0% to PODE 2–8 are achieved under mild reaction conditions, which is superior to the majority of the state-of-the-art catalysts. Meanwhile, the active species and characteristic layer structure of GO sheets catalytically responsible for PODE n formation were discriminated through selectively removing certain surface functional groups, thermally annealing at different temperatures, and carefully comparing with a series of model compounds. The results illustrate that the superior catalytic performance of GO in the PODE n synthesis should be ascribed to a synergy between the surface sulfonyl, hydroxyl and carboxyl groups present on the GO surface and the unique layered structure of GO sheets, wherein the surface sulfonyl groups act as the main active sites. The insights shown in this work are beneficial to a deep understanding on the catalytic principle of GO and development of efficient catalyst for the synthesis of PODE n .
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Microorganisms
·
2024
·Vol. 12
·期 4
·841
·
IF 4.1
Chaodong Song,Rui Liu,Doudou Yin,Chenjie Xie,Ying Liang,Dengfeng Yang,Mingguo Jiang,Hongyan Zhang,Naikun Shen
Microbial degradation of feathers offers potential for bioremediation, yet the microbial response mechanisms warrant additional investigation. In prior work,Pseudomonas aeruginosaGxun-7, which demonstrated robust degradation of feathers at elevated concentrations, was isolated. However, the molecular mechanism of this degradation remains only partially understood. To investigate this, we used RNA sequencing (RNA-seq) to examine the genes that were expressed differentially inP. aeruginosaGxun-7 when exposed to 25 g/L of feather substrate. The RNA-seq analysis identified 5571 differentially expressed genes; of these, 795 were upregulated and 603 were downregulated. Upregulated genes primarily participated in proteolysis, amino acid, and pyruvate metabolism. Genes encoding proteases, as well as those involved in sulfur metabolism, phenazine synthesis, and type VI secretion systems, were notably elevated, highlighting their crucial function in feather decomposition. Integration of Gene Ontology (GO) and Kyoto Encyclopedia of Genes and Genomes (KEGG) taxonomies, combined with a review of the literature, led us to propose that metabolic feather degradation involves environmental activation, reducing agent secretion, protease release, peptide/amino acid uptake, and metabolic processes. Sulfite has emerged as a critical activator of keratinase catalysis, while cysteine serves as a regulatory mediator. qRT–PCR assay results for 11 selected gene subset corroborated the RNA-seq findings. This study enhances our understanding of the transcriptomic responses ofP. aeruginosaGxun-7 to feather degradation and offers insights into potential degradation mechanisms, thereby aiding in the formulation of effective feather waste management strategies in poultry farming.
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Food Chemistry-X
·
2025
·
IF 8.2
Haining Guan,Wenxiu Zhang,Yanli Tian,Siqi Leng,Shifa Zhao,Dengyong Liu,Xiaoqin Diao
The research utilized a combination of gas chromatography–mass spectrometry (GC–MS), gas chromatography-ion mobility spectrometry (GC-IMS), and E -nose to examine the impact of fat addition on the aroma profile of chicken white soup. The concentration of volatile flavor compounds in the white soup significantly increased with rising fat addition. A total of 105 volatile compounds were detected in the soup through GC–MS, and 72 by GC-IMS. Moreover, adding 2 % fat could effectively enhance the aroma of the chicken soup, and the soup exhibited the highest concentration of free amino acids (211.29 μg/mL) and nucleotides (27.55 mg/100 mL). However, the taste activity value of 5′-nucleotides was below 1, suggesting that fat addition had minimal impact on the umami taste of white soup. The study demonstrates that appropriate fat supplementation can enhance the aroma of chicken white soup and lays a theoretical groundwork for the advancement of premium-quality chicken white soup with rich aroma.
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