FOOD RESEARCH INTERNATIONAL
·
2020
·
IF 4.972
An Peng,Lianzhu Lin,Mouming Zhao
This study aimed at obtaining precise quality control standards to efficiently screen Chrysanthemum morifolium Ramat. ‘ Boju ’ with strong xanthine oxidase (XO) inhibitory activity for developing C. morifolium ‘ Boju ’ extract based-hypouricemic functional food. The results indicated significant differences in volatile and phenolic profiles and XO inhibitory (XOI) activities of 31 batches of C. morifolium ‘ Boju ’ collected in herb/tea market. The minority of C. morifolium ‘ Boju ’ having abundant characteristic monoterpenoids and flavonoid aglycones showed strong XOI activities, while the majority of C. morifolium ‘ Boju ’ possessing few corresponding monoterpenoids and flavonoid aglycones exhibited moderate XOI activities. Seven XOI activity-directly related phenolics and ten XOI activity-indirectly related volatiles were identified by UPLC-ESI-QTOF/MS-based and HS-SPME-GC/MS-based spectrum-effect relationships, respectively. Three flavonoids (luteolin, apigenin and acacetin) identified as key XO inhibitors and four monoterpenoids (filifolone, α-terpineol, thymol and piperitenone) closely related to key XO inhibitors were screened for XOI activity-oriented quality control of C. morifolium ‘ Boju ’.
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高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Yuanyuan Wang,Yinghu Ma,Jianling Duan,Bo Wang,Tengzhen Ma,Yumei Jiang,Bo Zhang
This study employed E-nose, GC-MS, and GC-IMS to analyze the volatile organic compounds (VOCs) of red and black raspberry wines fermented by commercial Saccharomyces cerevisiae (X16, RB2, XarOm). Relative odor activity value (ROAV) analysis, orthogonal partial least squares discriminant analysis (OPLS-DA), and random forest (RF) were employed to assess the VOCs and predict key aroma compounds comprehensively. The results revealed that red raspberry wine has a higher ester content (64.18% of total VOC content), while black raspberry wine showcased a significantly higher terpene concentration (13.60%). Moreover, the raspberry wine fermented with X16 yeasts demonstrated the highest contents of esters (64.88%) and alcohols (26.21%). In contrast, the RB2 yeasts displayed a higher level of terpenes (9.56%). The ROAV analysis, OPLS-DA, and RF models predicted 11 key aroma compounds in samples. These findings would provide valuable data for the application of commercial S. cerevisiae in the flavor modulation of raspberry wine.
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高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Junren Xu,Jing Lu,Shanliang Fu,Na Li,Yiqiao Zhao,Kunbo Wang,Zhonghua Liu,Taolin Chen,Jianan Huang,Mingzhi Zhu
Amino acids (AAs) and short-chain fatty acids (SCFAs) are key to tea's flavor and health benefits. This study developed a novel GC–MS and GC-FID method using rapid (3 min), high-sensitivity (0.00062 μg mL −1 < LOD < 0.04964 μg mL −1 ) pre-column derivatization with propyl chloroformate to simultaneously measure 17 AAs and 9 SCFAs. The spatial distribution analysis revealed total AAs and theanine were enriched in tender stems, buds, and tender leaves, while mature and older leaves had lower concentrations. Within the same leaf, theanine, glutamic acid, and acetic acid are primarily located near the leaf veins. Six teas from the same raw material were analyzed for processing impacts, showing green, white, yellow, and oolong teas had higher AA and theanine levels than black and dark teas. Certain dark teas exhibited elevated acetic acid levels compared to other teas. This study enhances our understanding of AA and SCFA profiles, providing valuable insights for tea research.
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高影响因子
Nature Energy
·
2025
·
IF 60.1
Liu Yuan,Mao Huican,Bai Rui,Weng Suting,Zhang Qiangqiang,Rong Xiaohui,Chen Xiao,Zhang Chu,Han Shuai,Ding Feixiang,Wang Xuefeng,Lu Yaxiang,Zhao Junmei,Wei Fei,Chen Liquan,Hu Yong-Sheng
Side reactions between high-voltage cathodes and electrolytes remain a critical obstacle to the advancement of solid-state batteries—particularly for Na-ion systems—due to the higher Na + /Na redox potential. Despite recent extensive efforts, achieving a long cycle life is still challenging at the 4.2 V cut-off (versus Na + /Na). Here we design a room-temperature isotropic epitaxial growth to achieve a relatively uniform and dense metal–organic framework epilayer on Na 3 V 2 O 2 (PO 4 ) 2 F surfaces. Despite using polyethylene oxide, a typical ether-based solid polymer electrolyte, the cathode with isotropic epilayer exhibits enhanced cycling performance at the 4.2 V cut-off (retaining up to 77.9% of its initial capacity after 1,500 cycles). Combining experimental measurements and theoretical analyses, the key factor governing isotropic epitaxial growth behaviour is explicitly elucidated. Furthermore, we develop a self-designed high-sensitivity characterization method, in situ linear sweep voltammetry coupled with gas chromatography–mass spectrometry, to elucidate the failure mechanism of polyethylene oxide on Na 3 V 2 O 2 (PO 4 ) 2 F surfaces and and to reveal the excellent electrochemical stability of the isotropic epilayer. Interestingly, the universality of this approach has also been validated, highlighting its strong potential as an effective strategy for enabling high-energy-density batteries.
研究领域:
材料科学
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电化学
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储能技术
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固态离子学
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电池技术
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JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2024
·
IF 5.7
Ning Ma,Jiancai Zhu,Heng Wang,Michael C. Qian,Zuobing Xiao
Aroma dramatically impacts the overall flavor profiles and consumer acceptance; therefore, it is necessary to conduct a comprehensive analysis of the aroma characteristics of apples. In this study, the aroma differences among four popular apple varieties (“Ruixue”, “Liangzhi”, “Crystal Fuji,” and “Guifei”) were compared using two extraction methods (headspace-solid phase microextraction, and solvent-assisted flavor evaporation) coupled with gas chromatography–mass spectrometry–olfactometry (GC–MS–O) and two-dimensional gas chromatography-quadrupole mass spectrometry (GC × GC-qMS). A total of 82 odorants were identified via GC–MS–O, and 143 volatiles were identified by GC× GC-qMS. Among them, 41 key aroma-active compounds (butanal, ethyl acetate, 3-methylbutanal, methyl butanoate, 2-methylpropyl acetate, ethyl 2-methylbutanoate, ethyl 3-methylbutanoate, butyl acetate, hexanal, 2-methylbutyl acetate, 1-butanol, 2-methylpropyl butanoate, 3-methylbutyl acetate, (E)-2-hexenal, butyl butanoate, butyl 2-methylbutanoate, hexyl acetate, hexyl butanoate, hexyl, 2-methylbutanoate, 1-octen-3-ol, 3-methylthiopropanol, 1,3-octanediol, linalyl acetate, and so on) with high odor activity values (OAVs) and AI value (odor activity values ≥1 or aroma intensity ≥3) were identified. Partial least-squares-discriminant analysis showed that Ruixue exhibited a high “fruity” note, Guifei and Crystal Fuji had the greatest “wood,” “floral,” and “sweet” notes, while Liangzhi presented a significant “green” note. This study provided flavor chemistry support for the apple quality control and production.
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高影响因子
Foods
·
2021
·Vol. 10
·期 3
·622
·
IF 4.35
Si-Lu Wang,Song-Yi Lin,Han-Ting Du,Lei Qin,Li-Ming Lei,Dong Chen
An insight using molecular sensory science approaches to the contributions and variations of the key odorants in shiitake mushrooms is revealed in this study. Odorants were extracted by headspace solid phase microextraction (HS-SPME) and direct solvent extraction combined with solvent-assisted flavor evaporation (DSE-SAFE) in fresh and hot-air-dried shiitake mushrooms. Among them, 18 and 22 predominant odorants were determined by detection frequency analysis (DFA) and aroma extract dilution analysis (AEDA) combined with gas chromatography-olfactometry (GC-O) in the fresh and dried samples, respectively. The contributions of these predominant odorants in the food matrix were determined by quantification and odor activity values (OAVs) with aroma recombination verification. There were 13 and 14 odorants identified as key contributing odorants to overall aroma, respectively. 1-Octen-3-ol and 1-octen-3-one were the most key contributing odorants in the fresh samples in contributing mushroom-like odor. After hot-air-drying, the OAV and concentrations on dry basis of the key contributing odorants changed, due to oxidation, degradation, caramelization and Maillard reactions of fatty acids, polysaccharides and amino acids. 1-Octen-3-ol was reduced most significantly and degraded to 1-hydroxy-3-octanone, while phenylethyl alcohol increased the most and was formed by phenylalanine. In hot-air-dried samples, lenthionine became the most important contributor and samples were characterized by a sulfury odor. Overall contributions and variations of odorants to the aroma of shiitake mushrooms were revealed at the molecular level.Keywords:odorants;molecular sensory science;aroma recombination verification;solvent-assisted flavor evaporation (DSE-SAFE);headspace solid phase microextraction (HS-SPME);aroma extract dilution analysis (AEDA);detection frequency analysis (DFA);odor activity value (OAV);gas chromatography-olfactometry (GC-O);gas chromatography-mass spectrometry (GC-MS)
研究领域:
食品科学
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分子生物学
·
分析化学
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JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
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2020
·
IF 4.192
Sam Al-Dalali,Fuping Zheng,Baoguo Sun,Feng Chen
Aroma profiles and aroma-active compounds of Sichuan vinegar, which is one of the four famous vinegars in China, were systemically analyzed by solvent-assisted flavor evaporation-gas chromatography-mass spectrometry (SAFE-GC-MS) and gas chromatography-olfactometry (GC-O). In addition, descriptive profile analysis, aroma reconstitution, and omission test were used to evaluate and compare the Sichuan modern vinegar (SMV) and Sichuan traditional vinegar (STV). A total of 99 volatile compounds were tentatively identified from the neutral and acidic fractions of both samples. Among them, 77 compounds were positively identified after comparison with their corresponding standards. Forty-two aroma-active compounds were characterized with flavor dilution (FD) factors from 1 to 6561 by aroma extract dilution assay (AEDA)-GC-O, with the highest for 2-hydroxy-3-butanone, butyrolactone, furan-2-carbaldehyde, acetic acid, and 3-oxobutan-2-yl acetate in both STV and SMV samples. Among them, 10 were identified for the first time in vinegar. Moreover, 40 aroma-active compounds were quantitatively determined, and 26 compounds exhibited their odor activity values (OAVs) larger than 1. The reconstituted solutions showed similar aroma profiles to the original samples in their characteristic aromas in terms of fruity, sweet, roasty, spicy, and woody notes but had slight differences in nutty and herbal notes.
研究领域:
食品科学
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化学感官科学
·
分析化学
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高影响因子
JOURNAL OF HAZARDOUS MATERIALS
·
2025
·
IF 11.3
Xue Ma,Mengmeng Fu,Kai Hu,Li Gao,Chenchen Song,Shusheng Zhang,Renyong Zhao,Wenjie Zhao
Developing efficient and reliable adsorbents with simplified synthesis and mixed-mode performance is crucial for the accurate quantitative analysis of diverse coexisting environmental pollutants. A magnetic carboxylated hypercrosslinked organic polymer (Fe 3 O 4 /HCP-COOH) with reverse phase/cation exchange mixed-mode performance was synthesized through a two-stage process: (1) Fabrication of HCP-COOH via FeCl 3 -catalyzed Friedel-Crafts alkylation using 1,4-phenylenediacetic acid and 1,4-bis(chloromethyl)benzene; (2) In situ growth of Fe 3 O 4 nanoparticles on HCP-COOH through coprecipitation, utilizing FeCl₃ dually as polymerization catalyst and iron precursor to enhance process efficiency and waste minimization. The nanocomposite functioned as a mixed-mode sorbent for magnetic solid-phase extraction (MSPE), integrating dual retention mechanisms to selectively extract hydrophobic polycyclic aromatic hydrocarbons (PAHs) and cationic quaternary ammonium pesticides (QUATs), with subsequent analysis by GC-MS for PAHs and HPLC-MS/MS for QUATs respectively. Following optimization of adsorption pH, eluent composition, and contact time, the method exhibited high sensitivity with limits of detection (LODs) of 0.80-7.93 ng L⁻¹ for 15 PAHs and 0.02-16.31 ng L⁻¹ for 4 QUATs. Validation showed satisfactory recoveries of 89.5-98.3% (RSDs ≤11.2%) in snowmelt and 90.4-101.8% (RSDs ≤11.6%) in lake water (n=3), confirming practicality for simultaneous monitoring of hydrophobic and cationic contaminants in complex environmental water, offering significant advantages in multi-residue analysis for environmental monitoring applications.
研究领域:
环境化学
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分析化学
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材料科学
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污染监测
·
可持续合成
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高影响因子
危险品化学品经营许可证（带存储）