Food Analytical Methods
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2017
·Vol. 11
·期 2
·343-354
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IF 2.038
Liu Ye,Su Hang,Song Huan-Lu
Natto is a kind of traditional fermentation food. Organic soybean of china northeast was selected as the material to produce natto according to the condition optimized before. Four extraction methods (SAFE (solvent-assisted flavor evaporation), SDE (simultaneous distillation and extraction), SPME (solid phase microextraction), and DHS (dynamic headspace sampling)) were applied to extract the volatile compounds of natto. Aroma compounds were separated and analyzed with gas chromatography-olfactometry-mass spectrometry (GC-MS/O) of DB-5 and DB-Wax capillary columns. Seventy-seven compounds were identified by four extraction methods. Among them, 42, 23, 31, and 36 compounds were identified by SPME, DHS, SDE, and SAFE, respectively. SAFE and SDE had a better extraction effect on ester, ether, and aromatic compounds, while SPME and DHS could extract ketone, acid, and pyrazine compounds effectively. SPME was fit for the extraction of natto aroma compounds. These compounds included 14 ketones, 9 alcohols, 4 aldehydes, 6 acids, 4 sulfur compounds, 5 esters, 8 pyrazines, 19 aromatics, and 8 others. Fourteen compounds were identified as key aroma compounds in natto, including 2,3-butanedione, 5-methyl-2-hexanone, 3-hydroxy-2-butanone, 2-nonanone, furaldehyde, acetic acid, 2-ethyl butyric acid, ethyl acetate, 2,5-dimethylpyrazine, 2,3,5-trimethylpyrazine, 3,5-dimethyl-2-ethylpyrazine, 2,3,5,6-tetramethylpyrazine, 2,3,5-methyl-6-ethylpyrazine, and benzaldehyde. Pyrazine was the important aroma compound with the high FD (flavor dilution) value in natto.
研究领域:
食品科学
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分析化学
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DOI
高影响因子
Polymers
·
2025
·Vol. 17
·期 17
·2421
·
IF 4.9
Lina Tang,Qian Chen,Liming Zhu,Xiaorui Liu,Xianwu Zou,Yuejin Fu,Bo Liu
Wood, as the oldest natural polymer composite material on Earth, holds significant importance in the era of carbon neutrality and serves as an irreplaceable core material in the furniture and construction industries. As a primary raw material for furniture, wood-based lignocellulosic boards have drawn increasing consumer attention due to their odor characteristics. In order to achieve the determination of odor compounds in lignocellulose-based panels, this study established a method combining dynamic headspace sampling (DHS), gas chromatography–mass spectrometry (GC–MS), and odor activity value (OAV) analysis. To address the wide concentration range of odor compounds in lignocellulose-based panels, a three-level standard curve was established to meet the detection of odor substances in common lignocellulose-based panels. The favorable conditions for each factor were as follows: sheet-shaped samples, TENAX-TA adsorbent, 20 mL headspace vials, and a split ratio of 25:1. The method demonstrated good linearity within the range of 0.002–15 mg/m3, with recovery rates ranging from 94.74% to 103.44%. The method was applied to analyze commercially available particleboard, fiberboard, and plywood. A total of 33 odor components were detected. The results indicated that aldehyde contributed significantly to the odor of particleboard, acids were the main contributors to the odor of fiberboard, and terpenes dominated the odor of plywood. The established method is suitable for the qualitative and quantitative analysis of odor compounds in lignocellulose-based panels and provides reliable technical support for tracing, identifying, and controlling odors in these materials.
研究领域:
木材科学与技术
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分析化学
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室内空气质量
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材料气味分析
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可持续材料
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DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Jiaxin Chang,Yan Zeng,Huangqiao Tao,Dejun Hu,Wei Zhao,Suilou Wang,Chongjiang Cao
Polysaccharide hydrocolloids are widely used in milk protein to improve swallowing safety in dysphagia, but their effects on gastric digestion require critical investigation. This study compared xanthan gum (XG; with excellent rheological properties but potential digestion-impairing effects) and Naematelia aurantialba polysaccharide (NAP; a potential thickening polysaccharide) for their effects on sodium caseinate (SC) and whey protein (WP) digestibility and gastric emptying. The experiments utilized both INFOGEST (static) and DHS-IV (dynamic) digestion models under simulated elderly conditions. Results demonstrated that the addition of XG hinders protein digestion and delays gastric emptying. Specifically, XG reduced free amino groups release by 20.26 ± 0.08 % (SC-XG) and 21.82 ± 0.04 % (WP-XG). The gastric half-emptying time was prolonged by 14.90 ± 1.07 min (SC-XG) and 15.26 ± 1.10 min (WP-XG). In contrast, NAP was found to promote gastric-phase protein digestion. This study provides novel insights for the design of dysphagia-friendly foods for elderly populations.
研究领域:
食品科学
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营养学
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生物技术
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老年医学
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高分子科学
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DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2021
·
IF 4.952
Chen Liu,Ping Yang,Haili Wang,Huanlu Song
Yogurt is widely acknowledged as a healthy dairy product with unique aroma. However, the changes in the odor compounds often affect the storage and shelf life of yogurt. Besides, the complex colloidal system and low concentration levels of most of odorants make it more difficult to be analyzed. Therefore, this study extracted the odor compounds of yogurt through four extraction methods, including dynamic headspace sampling (DHS), solid phase micro-extraction (SPME), solvent-assisted flavor evaporation (SAFE), and Stir bar sorptive extraction (SBSE). A total of 117 odorants, including 27 esters, 27 alcohols, 22 ketones, 16 acids, 15 aldehydes, 5 sulfides, and 5 other compounds, were identified. Of which, 31 odor-active compounds were perceived, and 12 compounds were smelled for the first time in yogurt. Of the four methods, DHS showed the most outstanding extraction effect by obtaining 88 odor compounds. Around 13 volatiles were characterized as the key odor-active compounds of yogurt. Similarly, acetophenone and butyl acrylate were detected as the key odor-active compounds of yogurt for the first time. 2,3-Butanedione was the vital odor-active compound with the highest flavor dilution (FD) factor in yogurt. The results concluded that the odor-active compounds in yogurt might have synergistic and masking effects between them.
研究领域:
食品科学
·
分析化学
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DOI
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2023
·
IF 8.1
Mingguang Yu,Qinggang Xie,Huanlu Song,Lijin Wang,Han Sun,Shilong Jiang,Yongjiu Zhang,Chengdong Zheng
Odor analysis of human milk (HM) is often challenging. Here, a new strategy for the analysis of odorants in HM using dynamic headspace sampling combined with comprehensive two-dimensional gas chromatography–olfactometry-mass spectrometry (DHS/GC × GC-O-MS) was established based on the comparison of different extraction methods and instrument modes. Overall, DHS/GC × GC-O-MS was proved to be able to provide higher extraction efficiency and better analytical results of the odor-active compounds (OACs) in HM, meanwhile, the salt addition during the extraction further promoted the release of the odorants. Twenty key OACs in HM were identified by flavor dilution analysis and odor activity calculation, of which 1-octen-3-one, 2,3-butanedione, ( E )-2-nonenal, and nonanal contributed significantly to the odor of HM. In addition, 2,3-pentanedione was detected as a key OAC in HM for the first time. This study provided a powerful analytical strategy for the comprehensive odor analysis of HM.
研究领域:
分析化学
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食品科学
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感官分析
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产品关联
DOI
PubMed
高影响因子
APPLIED CATALYSIS B-ENVIRONMENTAL
·
2026
·
IF 19.7
Muhammad Rafiq,Sami Ur Rahman,Wenjuan Xu,Shehna Farooq,Jiangyan Dang,Muhammad Saad,Omme Habiba Abbasi,Adel Al-Salihy,Wenliang Li,Jingping Zhang
Fe@CoP-NSs/CP is synthesized and shows superior OER activity (272 mV at 10 mA cm⁻²). • DFT reveals Fe doping optimizes the d -band center (-1.92 eV) and adsorption energetics of Fe@CoP-NSs/CP. • DHS-OPM on Fe-Co sites of Fe@CoP-NSs/CP achieves a low overpotential of 0.35 V, outperforming AEM. • Fe@CoP-NSs/CP exhibits excellent stability over 30 h tested by chronoamperometry. • Machine learning identifies TM-OOH* and RDS as key predictors of catalytic efficiency (ROC-AUC up to 0.99). The oxygen evolution reaction (OER) remains a critical bottleneck for efficient oxygen production via water splitting due to its sluggish kinetics and high overpotential. Herein, we systematically investigated the OER mechanism on 3d transition metal-doped (Iron, Nickle, and Manganese) and pristine cobalt phosphide nanosheet carbon paper supported (Fe@CoP-NSs/CP, Ni@CoP-NSs/CP, Mn@CoP-NSs/CP, and CoP-NSs/CP) through a density functional theory (DFT) and experimental approach. The DFT calculations reveal that doping modulates the electronic structure of Fe@CoP-NSs/CP among the investigated systems exhibiting a d-band center closest to the Fermi level (-1.92 eV), leading to optimized adsorption energetics for key intermediates. Mechanistic mapping identifies the Dual Hetero-Site Oxide Path Mechanism (DHS-OPM) as the dominant pathway. In this mechanism, Fe-Co bimetallic sites achieve a remarkably low overpotential of 0.35 V, significantly outperforming the Adsorbate Evolution Mechanism (AEM). Experimentally, Fe@CoP-NSs/CP shows superior OER activity with an overpotential of 272 mV at 10 mA cm −2 and a Tafel slope of 47.4 mV dec −1 , with excellent stability over 30 h. Furthermore, supervised machine learning identifies TM-OOH* and rate-determining step (RDS) energies as the key predictors of catalytic efficiency, achieving ROC-AUC values up to 0.99. This work establishes a DFT-driven mechanistic framework, demonstrating that Fe@CoP-NSs/CP provides a highly efficient and durable pathway for OER. Download: Download high-res image (185KB) Download: Download full-size image
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高影响因子
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