Foods
·
2023
·Vol. 12
·期 4
·827
·
IF 5.2
Lili Cao,Pengpeng Jia,Haotian Liu,Shengmei Kang,Shaotong Jiang,Min Pang
Fragrant rapeseed oil (FRO) is a frying oil widely loved by consumers, but its quality deteriorates with increasing frying time. In this study, the effect of high-canolol phenolic extracts (HCP) on the physicochemical properties and flavor of FRO during frying was investigated. During frying, HCP significantly inhibited the increase in peroxide, acid, p-anisidine, and carbonyl values, as well as total polar compounds and degradation of unsaturated fatty acids. A total of 16 volatile flavor compounds that significantly contributed to the overall flavor of FRO were identified. HCP was effective in reducing the generation of off-flavors (hexanoic acid, nonanoic acid, etc.) and increased the level of pleasant deep-fried flavors (such as (E,E)-2,4-decadienal). Therefore, the application of HCP has a positive effect on protecting the quality and prolonging the usability of FRO.Keywords:canolol;fragrant rapeseed oil;frying process;flavor compounds
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Frontiers in Nutrition
·
2023
·
IF 5
Li Jing,Tang Chaohua,Yang Youyou,Hu Ying,Zhao Qingyu,Ma Qing,Yue Xiangpeng,Li Fadi,Zhang Junmin
Sheep breed has a major influence on characteristics of meat quality and intramuscular fat (IMF), however, studies into the relationship between sheep breed and meat quality traits rarely consider the large variation in IMF within breed. In this study, groups of 176 Hu and 76 Tan male sheep were established, weaned at 56 days old, with similar weights, and representative samples were selected based on the distribution of IMF in each population, to investigate variations in meat quality, IMF and volatile compound profiles between breeds. Significant differences were observed in drip loss, shear force, cooking loss, and color coordinates between Hu and Tan sheep (p < 0.01). The IMF content and the predominate unsaturated fatty acids, oleic and cis, cis-linoleic acids, were similar. Eighteen out of 53 volatile compounds were identified as important odor contributors. Of these 18 odor-active volatile compounds, no significant concentration differences were detected between breeds. In another 35 volatile compounds, γ-nonalactone was lower in Tan sheep relative to Hu sheep (p < 0.05). In summary, Tan sheep exhibited lower drip loss, higher shear force values, and redder color, had less saturated fatty acids, and contained less γ-nonalactone against Hu sheep. These findings improve understanding of aroma differences between Hu and Tan sheep meat.
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Foods
·
2022
·Vol. 11
·期 24
·3997
·
IF 5.561
Youyou Yang,Jing Li,Jiangtao Xing,Weihai Xing,Chaohua Tang,Zhenghua Rao,Junmin Zhang
Volatile compounds play vital roles in food sensory attributes and food quality. An analysis of volatile compounds could illustrate the sensory attributes at the microscale level. Here, untargeted profiling approaches for volatiles in five most-consumed meat species were established using headspace SPME-GC/high resolution Orbitrap MS. An extended high-resolution database of meat volatile compounds was established to enhance the qualification accuracy. Using sulfur-containing compounds, aldehydes, and ketones as the research model, the parameters including fiber coating types, extraction temperature, extraction time, and desorbing time were optimized. Principle component analysis, volcano analysis and partial least squares discriminant analysis were applied to run the classification and the selection of discriminant markers between meat varieties, respectively. Different varieties could be largely distinguished according to the volatiles’ profiles. 1-Octen-3-ol, 1-octen-3-one, 2-pentyl furan and some other furans degraded from n-6 fatty acids would contribute to distinguishing duck meat from other categories, while methyl esters mainly from oleic acid as well as dimethyl sulfoxide and carbon disulfide possibly produced from the sulfur-containing amino acids contributed to the discrimination of beef. Therefore, volatiles’ profiling not only could interpret the aroma style in meat but also could be another promising method for meat differentiation and authentication.Keywords:differentiation;GC-HRMS;SPME;statistical analysis;untargeted profiling;volatiles
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Food Chemistry-X
·
2022
·
IF 6.443
Chao Wang,Wazhen Xu,Yuqi Yuan,Yuke Zhai,Tengfei Hu,Jianan Huang,Zhonghua Liu,Qin Li
The odor-active compounds in Fu-brick tea and their release behaviors during boiling-water were studied. Fifty-one odor-active compounds were identified, and their release behaviors were identified by continuously recovering 16 sections of condensed water combined with sensory, instrumental, and nonlinear curve fitting analysis. The odor intensities of condensed water and the concentrations of odor-active compounds could be significantly fitted ( p < 0.01) to power-function type curves. Hydrocarbons showed the fastest release rate, while organic acids showed the slowest. The release rates had very little correlation with their concentrations, molecular weights, and boiling points. Most odor-active compounds (≥70 %) released need to evaporate more than 24 % of the added water during boiling-water extraction. Meanwhile, on the basis of odor activity value (OAV) calculation, the aroma recombination experiments were performed to explore the odor-active compounds that made major contributions to the formation of the aroma profile of each condensed water.
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Foods
·
2023
·Vol. 12
·期 1
·217
·
IF 5.2
Hao Liu,Lixin Ma,Jianan Chen,Feng Zhao,Xuhui Huang,Xiuping Dong,Beiwei Zhu,Lei Qin
The Maillard reaction (MR) is affected by lipid oxidation, the intermediate products of which are key to understanding this process. Herein, nine aliphatic aldehyde–glutathione–ribose models were designed to explore the influence of lipid oxidation products with different structures on the MR. The browning degree, fluorescence degree, and antioxidant activity of the MR products were determined, and the generated volatile organic compounds (VOCs) and nonvolatile compounds were analyzed by gas chromatography-mass spectrometry and ultra-performance liquid chromatography-mass spectrometry. A total of 108 VOCs and 596 nonvolatile compounds were detected. The principal component and hierarchical clustering analyses showed that saturated aldehydes mainly affected the VOCs generated by the MR, while unsaturated aldehydes significantly affected the nonvolatile compounds, which changed the taste attributes of the MR products. Compared with the control group, the addition of unsaturated aldehydes significantly increased the sourness score and decreased the umami score. In addition, the addition of unsaturated aldehydes decreased the antioxidant activity and changed the composition of nonvolatile compounds, especially aryl thioethers and medium chain fatty acids, with a strong correlation with umami and sourness in the electronic tongue analysis (p< 0.05). The addition of aliphatic aldehydes reduces the ultraviolet absorption of the intermediate products of MR browning, whereas saturated aldehydes reduce the browning degree of the MR products. Therefore, the flavor components of processed foods based on the MR can be effectively modified by the addition of lipid oxidation products.Keywords:aliphatic aldehydes;ribose;glutathione;Maillard reaction;flavor;antioxidant activity
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2023
·
IF 8.8
Feifei Liu,Ying Chen,Jianle Chen,Enbo Xu,Haibo Pan,Shiguo Chen,Xingqian Ye,Huan Cheng
Bayberry juice is favored for its unique taste and flavor, while heat sterilization tends to reduce the aroma quality during processing, which limits its acceptability to consumers. To address this issue, we use exogenous polyphenols to regulate flavor compounds to improve the product quality. Total 13 differential key aroma-active compounds were identified between fresh bayberry juice (FBJ) and heat-sterilized bayberry juice (HBJ) using aroma extract dilution analysis (AEDA), orthogonal partial least squares-discriminant analysis (OPLS-DA) and odor activity values (OAVs). Further, eight polyphenols were added to investigate their influences on the aroma quality of HBJ respectively. The results showed that all tested polyphenols could maintain the aroma profile of HBJ closer to FBJ and improve the odor preference of HBJ, among which resveratrol and daidzein were most effective. Their aroma molecular regulatory mechanism involved enhancing the characteristic aroma of bayberry and reducing the certain off-flavored compounds produced by heat sterilization.
✓ 已验证
产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF HEAT AND MASS TRANSFER
·
2023
·
IF 5.2
Wenjie Sun,Tong Xiao,Qingyi Liu,Jiateng Zhao,Changhui Liu
Glycerol is a bio-based low-cost chemical, which has been widely studied in the field of heat conduction because of its wide working temperature range and superior thermopysical. However, high viscosity of glycerol is a prominent problem that limit the application of glycerol. In this work, low viscosity and high thermal conductivity of glycerol nanofluids are prepared under the dual role of nanoparticles, in which nanoparticles work as the nanoadditives enable an enhancement of thermal conductivity and specific heat capacity of nanofluids and the catalyst make a decline of viscosity of nanofluids. The thermal and viscosity properties of the nanofluid were investigated, and the addition of 15% acetylacetone and 2% TiO 2 increased the thermal conductivity of the nanofluid to 0.3194 W/m·K, which was 8.12% higher than that of the glycerol. Meanwhile, the viscosity was reduced to 357.4 mPa (30 °C) with 15% acetylacetone and 0.5% TiO 2 nanoparticles, which was 47% lower than that of glycerol at the same temperature. Additionally, results of fourier transform infrared spectrometer and proton nuclear magnetic resonance demonstrate that acetal reaction plays an important role in reducing the viscosity of nanofluids, meanwhile, the tests of X-ray diffraction show that nanoparticles can be utilized circularly.
✓ 已验证
产品关联
DOI
高影响因子
PEST MANAGEMENT SCIENCE
·
2023
·Vol. 79
·期 12
·5270-5282
·
IF 4.1
Xi-Zhong Yan,Li Ma,Xiao-Fei Li,Le Chang,Qing-Zhao Liu,Cheng-Fei Song,Jin-Yu Zhao,Xing-Tao Qie,Cai-Ping Deng,Chen-Zhu Wang,Chi Hao
BACKGROUND The diamondback moth, Plutella xylostella , has developed resistance to almost all insecticides used for its control. The ‘push–pull’ method has been shown as an effective control strategy to address this resistance challenge of P. xylostella . The key focus of the strategy is the identification of attractive or repellent volatile components. The aim of this study was to identify attractive volatile compounds released from host plants. Identified compounds were applied in the biological control of this pest. RESULTS Nine active compounds released into the headspace of seven cruciferous plant species were identified using gas chromatography–electroantennographic detection and gas chromatography–mass spectrometry. Electroantennographic detection-active compounds included five green leaf volatiles (hexanal, trans -2-hexen-1-ol, cis -3-hexen-1-ol, cis -3-hexenyl acetate, and 1-penten-3-ol), three isothiocyanates (isopropyl isothiocyanate, allyl isothiocyanate, and butyl isothiocyanate), and nonanal. Except for nonanal, all the identified green leaf volatiles and isothiocyanates elicited strong electrophysiological and behavioral responses in P. xylostella . The strongest attractive compounds, trans -2-hexen-1-ol and isopropyl isothiocyanate, were further evaluated in oviposition and field-trapping assays. Results showed that they both lured female moths to lay eggs, and were highly attractive to P. xylostella adults in field, especially when used in combination with yellow and green sticky boards. However, a blend of the two compounds showed no synergistic effect, but rather an antagonistic effect. CONCLUSIONS Green leaf volatiles and isothiocyanates were identified as key olfactory cues for host selection of P. xylostella . Trans -2- hexen-1-ol and isopropyl isothiocyanate were identified as candidate attractive compounds to serve in a ‘push–pull’ strategy for P. xylostella control. © 2023 Society of Chemical Industry.
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2023
·
IF 8.8
Meiqin Li,Zhihui Feng,Fang Wang,Jianxin Chen,Jie Fan,Jieqiong Wang,Zhengquan Liu,Junfeng Yin
There is a huge demand for brewing water in tea consumption, and the sensory flavor of tea infusion is significantly affected by the water used for brewing. To investigate the impact of brewing water on the aroma of tea infusions made from Camelia senensis , the three tea infusions of green, oolong and black tea brewed by six different drinking waters were analyzed by sensory evaluation, solid-phase microextraction, gas chromatography–mass spectrometry, and chemometrics. Brewing water with high pH values (>8.10) and high TDS content (>140 ppm) resulted in a lower overall aroma acceptability for tea infusion, where HCO 3 – , Ca 2+ and Mg 2+ were key influencing ions. A total of 86, 106, and 131 volatiles were identified in green, oolong and black tea infusions, respectively, which were strongly influenced by six different brands of waters. Decanal, dimethyl sulfide, β-ionone and linalool were potent volatiles in tea aroma changes caused by brewing water.
✓ 已验证
产品关联
DOI
PubMed
高影响因子
ORGANOMETALLICS
·
2023
·
IF 2.8
Yanru Zhang,Jingjing Zhang,Ying Wang,Yang Li,Jun He,Yanyan Wang,Longbo Zhang,Zhenpeng Wang,Qingli Qian,Buxing Han
Synthesis of basic C2+ chemicals using CO2 and H2 is very promising. Herein, we present a protocol for the synthesis of different carboxylic acids by the reaction of ketones or aldehydes with CO2 and H2. The catalytic system consisted of the IrCl3 catalyst, LiI promoter, and acetic acid solvent. The yield can reach 52.9% based on the cyclohexanone substrate which can be derived from biomass. Various Cn ketones and aldehydes could be used as a substrate in the reaction, where the corresponding Cn+1 carboxylic acids were obtained. According to the mechanistic study, the reaction involved substrate conversion, reverse water–gas shift (RWGS) reaction, and carbonylation. This strategy provides an optional way of carboxylic acid production and CO2 utilization.
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2022
·
IF 5.895
Mengyi Lin,Songbai Liu
A lipophilic naphthalimide hydrazine fluorescent probe was successfully developed in this study for profiling aldehyde oxidation products. Dodecyl amine was applied to afford lipophilicity of the fluorescent probe for lipids. Investigation of fluorescence properties of the probe and condensation products with typical aldehydes including MDA and hexanal revealed significant enhancement of fluorescence intensity after condensation due to the inhibition of photo-induced electron transfer. MDA and hexanal could be differentiated by the probe through emission of different fluorescence colors (blue, MDA; green, hexanal). Eight major oxidation components including seven aldehydes were detected by the fluorescent probe coupled with high-performance liquid chromatography–mass spectrometry during aerobic oxidation of typical unsaturated lipids. Formation of these aldehyde oxidation products was rationalized through the radical oxidation mechanism. Detection of representative aldehyde products demonstrated the generality in the application of this fluorescent probe for profiling of aldehydes after lipid oxidation.
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Food Chemistry-X
·
2022
·
IF 6.443
Chao Xue,Juan You,Huimin Zhang,Liyuan Zhao,Shanbai Xiong,Tao Yin,Qilin Huang
This study revealed the interaction mechanism between silver carp myofibrillar protein (MP) and key off-odors by combining fluorescence spectroscopy with molecular dynamics (MD) simulation. Spectroscopic results exhibited a dynamic quenching mechanism between MP and off-odors. Thermodynamic analysis indicated that the MP/off-odors interaction was spontaneous (ΔG° < 0) and dominated by hydrophobic interactions (ΔH° > 0, ΔS° > 0). Meanwhile, the binding affinity was in the order of nonanal (n = 1.38) > hexanal (n = 0.89) > 1-octen-3-ol (n = 0.65), which was further verified by the MD results. Among off-odors, nonanal had the highest binding energy with myosin (8105.66 kJ/mol) and formed more hydrophobic binding sites to Trp residues in myosin head (e.g., Trp820 and Trp822), thereby changing myosin conformations via both physical and chemical interactions. Additionally, higher binding energies of myosin/off-odors were observed at oral temperature (37 °C) than at cold storage temperature (4 °C), implying that less off-odors were released at 37 °C.
✓ 已验证
产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）