FOOD CHEMISTRY
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2026
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IF 10.4
Tianyu Dong,Shuwei Wang,Panpan Wu,Jie Sun,Haitao Chen,Shuqi Wang
As a popular seasoning, fried pepper oil (FPO) conveniences the cooking of cuisine. However, it is susceptible to rancid off-flavors during storage. Therefore, the aim of this study was to explore the formation pathways of off-flavor compounds using molecular sensory science. 92 volatile compounds were identified under different storage conditions using headspace solidphase microextraction-gas chromatography–mass spectrometry (HS-SPME-GC–MS). The off-flavor of FPO mainly originated from aldehydes and acids. By orthogonal partial least squares-discriminant analysis (OPLS-DA), 24 compounds were determined as differential marker compounds for distinguishing FPOs for different storage conditions. Based on modeling experiment and isotopic tracing, limonene, linalool and linoleic acid were identified as the main producers of off-flavor compounds. Random forest was the optimal model for screening fresh and storage FPOs. 7 VOCs have been identified as key factors influencing the flavor quality of FPOs. The results provide a theoretical guidance for the regulation of off-flavor in FPO.
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PubMed
高影响因子
INDUSTRIAL CROPS AND PRODUCTS
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2024
·
IF 5.6
Xinlin Zhang,Xinyu Yan,Zihui Cai,Lina Fu,Xinyue Dong,Jihong Cui,Hangrong Zheng,Mingyue Xu,Yujie Fu
In the current work, a temperature-responsive system consisting of a fatty acid-based hydrophobic deep eutectic solvent and a choline chloride (ChCl)-based hydrophilic deep eutectic solvent was innovatively developed. It was used to extract and separate polar compounds (chlorogenic acid, rutin, hyperin, isoquercetin, hydroxy-α-sanshool) from Zanthoxylum bungeanum Maxim. peels (ZBMP). Different molar ratios of the hydrophobic deep eutectic solvent (DES) composed of decanoic acid (DA)-octanoic acid (OA) and hydrophilic DES composed of ChCl-levulinic acid (Lev) were chosen as the switching medium. Under the optimal extraction conditions, the TRBDES consisting of hydrophilic DES (ChCl: Lev/1:2): hydrophobic DES (OA: DA/2:1): H 2 O (v/v/v,5/5/1) demonstrated a greater total extraction rate and distributive efficiency than the conventional solvents. High DPPH radical scavenging capacity of target compounds (IC 50 = 0.29 mg/mL) from the bottom phase recovered by D101 macroporous resin. Hydrogels prepared by DES containing extracts in the top phase showed significant inhibition of E. coli (15.5 ± 0.7 mm). and S. aureus (21.0 ±1.4 mm). The solvent morphologies and the intrinsic switching mechanism were observed and illustrated. Moreover, density functional theory (DFT) calculations showed that hydrogen bond production is crucial for extraction. This work provides a resource for exploring and utilizing TRBDES for environmentally friendly extraction of various bioactive active ingredients from plant sources.
研究领域:
化学
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药学
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食品科学
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环境科学
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高影响因子
Foods
·
2021
·Vol. 10
·期 11
·2709
·
IF 4.35
Yan Huang,Dandan Pu,Zhilin Hao,Xiao Yang,Yuyu Zhang
This work aims to explore the contribution of prickly ash (Zanthoxylum bungeanumMaxim) on the taste perception of stewed sheep tail fat. Liquid chromatography-tandem quadrupole time of flight mass spectrometry (LC-QTOF-MS) was applied to analyze the taste-related compounds. A total of 99 compounds in different sheep tail fat samples were identified. The semi-quantitative results showed that there were differences between the samples. The partial least squares discriminant analysis (PLS-DA) model without overfitting was used to investigate the effect of prickly ash. Eleven marker compounds were predicted with a variable importance for projection > 1, fold change > 2 andp< 0.05. An additional experiment showed that guanosine 5′-monophosphate, malic acid, inosine and adenosine 5′-monophosphate could improve the umami and saltiness taste of stewed sheep tail fat.Keywords:sheep tail fat;taste compounds;LC-QTOF-MS;PLS-DA;sensory analysis;additional experiment
研究领域:
食品科学
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化学计量学
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植物学
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PubMed
高影响因子
MICROCHEMICAL JOURNAL
·
2025
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IF 5.1
Xiaoyu Yang,Shanshan Li,Yang Yang,Xurong Huang,Linhui Li,Wenjin Yang,Zhiqing Zhang,Guanghui Shen,Xiaoyan Hou,Qiang Cui,Anjun Chen
In this study, we developed two novel electrochemical sensors for the detection of hydroxy-α-sanshool (HαSS) and hydroxy-(α+β)-sanshool (H(α+β)SS), based on the molecularly imprinted AuNPs/Fe-MOF polymer composites films. The imprinted films were facilely constructed via in situ electrodeposition of gold nanoparticles (AuNPs) on the Fe-MOF coatings, followed by a simple electrochemical polymerization process. The AuNPs/Fe-MOF composites not only enhanced the electroactive surface areas but also improved the conductivity and the stability of the polymerized films. Under optimal conditions, the HαSS sensor demonstrated excellent performance, with a detection range of 1–120 μM and a detection limit of 0.206 μM. The sensor for H(α+β)SS, reported for the first time, exhibited a broad linear range of 0.11–132 μM and accurately detected total HαSS and HβSS, achieving a detection limit of 0.072 μM. Both sensors performed effectively in the detection of HαSS or H(α+β)SS in Zanthoxylum bungeanum Maxim. and its products. The two developed sensors significantly outperform other previously reported sanshool sensors and show previously potential for applications in the Zanthoxylum industry.
研究领域:
食品科学
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分析化学
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材料科学
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高影响因子
JOURNAL OF FOOD PROCESSING AND PRESERVATION
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2017
·Vol. 41
·期 5
·e13180
·
IF 0.791
Yawei Zhang,Fengyuan He,Dengwu Li,Dongmei Wang
The effects of high temperature steam (HTS) treatment on liquid prepared from the leaves of Zanthoxylum bungeanum Maxim (ZBOL) were studied with by comparing other three treatment methods. After HTS treatment, the microbial content met the standard requirements, the ratios of the phytochemical content were all higher than 84.5%, the antioxidant activities had decreased by <9.57%, no obvious changes were observed in the sensory characteristics, and the results were all better than other treatments. Furthermore, ZBOL showed excellent chemical stability in assays in terms of the use of high temperature (60 ± 2°C) and strong illumination (4,500 ± 500 lx), and prediction and verification tests determined the shelf life of ZBOL to be 12 months (25°C). In summary, HTS was demonstrated to be an efficient treatment method of ZBOL, and these results can be used for the utilization of Z. bungeanum leaves in an industrial setting. Practical application This work provides an efficient method for treatment of oral liquid prepared with flavonoids and antioxidants from the leaves of Zanthoxylum bungeanum Maxim (ZBOL). Herein, the quality information of ZBOL is provided, and a theoretical basis is established for the market promotion of ZBOL and the comprehensive utilization of the resources of Z. bungeanum leaves.
研究领域:
食品科学
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药理学
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植物化学
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高影响因子
危险品化学品经营许可证（带存储）