BIOLOGICAL CONTROL
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2022
·
IF 3.857
Jinhao Zhao,Minmin Liang,Zhongyan Wang,Yanyan Zhao,Jingli Cheng,Yongjun Du
Trichogramma dendrolimi Matsumura (Hymenoptera: Trichogrammatidae) is one of the most important parasitic natural enemies of Grapholita molesta (Busck) (Lepidoptera: Tortricidae) in peach and pear orchards. The artificial rearing T. dendrolimi have been widely used in biological control programs in recent years. However, its actual parasitic effect on the pest in the field is less, so it is important to develop attractants to increase the parasitic efficiency of the parasitoids. T . dendrolimi can be easily attracted by semiochemicals derived from flowers, intact plants, herbivore-attacked plants, and insects in its orchard habitats. In this paper, 73 semiochemicals were evaluated as potential attractants at three concentrations (0.1 mg/mL, 1 mg/mL, and 10 mg/mL) to T . dendrolimi by Y-tube olfactometer bioassays and Electroantennogram (EAG) technology, and then the mixtures of active individual compounds were further tested and evaluated in the field. As a result, 17 individual compounds showed attractive bioactivity to T . dendrolimi . Interestingly, when methyl salicylate and benzaldehyde mixed with linalool oxide or cis -3-hexenyl caproate in a volume ratio of 10:3:3 respectively showed excellent attractant bioactivity for T . dendrolimi in the orchard field. Thus, introducing such parasitoid attractants in orchard habitat may improve the biological control effect to pests.
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SENSORS AND ACTUATORS B-CHEMICAL
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2022
·
IF 9.221
Qin’an Zhou,Chengyu Zheng,Luyi Zhu,Jun Wang
P-type SnS and n-type SnS 2 can form SnS x heterostructure and the unique structure has been proved to possess better sensing properties. In this work, a series of SnS x was synthesized by a one-step hydrothermal method at different S/Sn molar ratios . And the QCM transducer provided a platform for SnS x samples to realize high sensitivity detection of TMA gas at low concentration (below 10 ppm threshold limit). The TMA sensing sensitivity improved as the content of SnS x heterostructure increased in 40 % RH at 25 ℃. The SnS x prepared in the S/Sn ration of 6 exhibited the best sensitivity (−22.29 Hz/ppm), good selectivity and stability with the limit of detection (LOD) of 770 ppb, suggesting the TMA sensing enhancement of SnS x heterostructure. Density functional theory (DFT) simulations verified the improved sensing response of SnS x heterostructure was ascribed to the p-n junction and weak hydrogen bonds . This heterostructure may contribute to the further development of QCM gas sensors for TMA sensing in the monitoring of food freshness and environment.
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FOOD CHEMISTRY
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2022
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IF 9.231
Jinlan Nie,Xiaoting Fu,Lei Wang,Jiachao Xu,Xin Gao
This study evaluated the efficacy of Monascus purpureus fermentation on Saccharina japonica (SJ). Healthy substances and antioxidant activity of fermented SJ (FSJ) were determined. Results showed that fermentation caused the release of phenolic compounds and flavonoids, which resulted in the enhancement of antioxidant activity. Essential amino acids and γ-aminobutyric acid also greatly accumulated in FSJ. Sensory evaluation and gas chromatography-ion mobility spectrometry (GC-IMS) were used to evaluate flavor properties of FSJ. A lexicon consisted of 24 descriptors was established for SJ and FSJ, of which 14 descriptors were regarded as odor attributes. A total of 46 volatile compounds were identified by GC-IMS and showed positive correlation with odor attributes. Fifteen volatile compounds were screened as key compounds, tricarboxylic acid cycle, embden-meyerhof-parnas and amino acid catabolism were main formation metabolisms of them. Advanced properties of FSJ indicated that fermentation is a promising approach for the production of SJ food.
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FOOD CHEMISTRY
·
2022
·
IF 9.231
Wenjing Huang,Shimao Fang,Jing Wang,Chao Zhuo,Yonghua Luo,Yilei Yu,Luqing Li,Yujie Wang,Wei-Wei Deng,Jingming Ning
Withering is a key process that affects the aroma of Keemun black tea (KBT). In this study, the aroma composition of KBT through natural withering, sun withering, and warm-air withering was analysed using gas chromatography–mass spectrometry. The results revealed significant differences in the three samples. Gas chromatography–olfactometry and aroma extract dilution analysis were performed with screening through a relative odour activity value (rOAV) > 1. In total, 11 aroma-active compounds (geraniol, ( Z )-4-heptenal, 1-octen-3-ol, ( E )- β -ionone, 3-methylbutanal, linalool, β -damascenone, ( E , E )-2,4-decadienal, methional, ( E , E )-2,4-nonadienal, and ( E )-2-nonenal) were found to be responsible for the differences in aroma caused by different withering methods. Linalool (rOAV, 161) and geraniol (rOAV, 785) were responsible for the higher flowery and fruity aromas when sun withering was applied, whereas methional (rOAV, 124) contributed to the intense roasty aroma when warm-air withering was employed. Moreover, our results were verified by quantitative descriptive analysis and addition experiments.
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JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
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2022
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IF 5.895
Yueqi An,Li Wen,Wenrong Li,Xuezhen Zhang,Yang Hu,Shanbai Xiong
The warmed-over flavor (WOF) in surimi gels was characterized by gas chromatography–ion mobility spectrometry, aroma extract dilution analysis, aroma recombination, and omission studies. Surimi gels with different WOF levels were prepared by different gelling temperatures, and surimi gels heated at 90, 100, and 121 °C were considered as the samples with light, strong, and medium WOF, respectively. Based on the quantification and odor activity values, 14 aldehydes, 2 ketones, 3 alcohols, 2 benzene-containing compounds, 2 N-containing compounds, 3 S-containing compounds, 3 lactones, undecanoic acid, and 4-methylphenol were recombined to build a spiked model for surimi gels with the strongest WOF, which showed the highest similarity with the original sample. Finally, a triangle test involving omission of the aroma compounds from the spiked model proved that the WOF in surimi gels was attributed to (E,E)-2,4-decadienal, heptanal, octanal, nonanal, decanal, (E)-2-nonenal, (E)-2-octenal, (E)-2-decenal, (E,E)-2,4-heptadienal, 2,3-pentanedione, 2,6-dimethylpyrazine, 2-propylpyridine, benzothiazole, 2-methoxybenzenethiol, and 2-furfurylthiol.
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Plants-Basel
·
2022
·Vol. 11
·期 6
·823
·
IF 4.658
Sifan Mei,Yanyan Cao,Gang Zhang,Su Zhou,Yi Wang,Shuying Gong,Qiang Chu,Ping Chen
Baking is widely accepted for aroma enhancement of black tea, and studies have mainly focused on the aroma or chemical substances under a specified baking condition. Understanding of the feedback between aroma substances and characteristics is urgently needed. Therefore, a mutual feedback platform (SES/MS) combined sensory evaluation system (SES) with gas chromatography–mass spectrometry (GC-MS) was established. Based on this platform, we found that baking at 90 °C for 4 h or 5 h could maintain the primary aroma attributes and increase characteristic aroma attributes—these were considered to be the best baking conditions for Yunnan congou black tea. Meanwhile, 47 volatiles were identified, among which, pyrrole and benzaldehyde appeared to have a caramel aroma, and 2-furanmethanol and α-terpineol presented a baked aroma. This study reveals the dynamic change of aroma profiles and compounds during the aroma enhancement, and provides an optional template for researchers, focused on the relationship between quality and aroma attributes of teas.Keywords:Yunnan congou black tea;aroma enhancement;aroma attributes;volatile compounds;multiple factor analysis
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FOOD CHEMISTRY
·
2022
·
IF 9.231
Pimiao Huang,Zhirong Wang,Xiya Feng,Jianquan Kan
Phenolic compounds are effective means of promoting the release of fishy odor compounds, thereby significantly decreasing the fishy odor of fish products. In this study, the mechanisms underlying the promotion of fishy odor release by three phenolic compounds, rosmarinic acid (RA), carnosic acid (CA), and carnosol (CS), through interactions with the myofibrillar protein (MP) of silver carp were investigated. The addition of phenolic compounds (5, 25 and 125 μmol/g protein) was found to significantly alter the conformation of MP and decrease the fishy odor compound binding sites through the formation of phenolic compound-protein complexes. Of note, both sensory evaluation and gas chromatography analysis revealed a significant facilitation of fishy odor compound release by phenolic compounds in the presence of MP. In MP treated with 125 μmol/g protein of RA, the contents of fishy odor compounds increased from 30% to- 37%, with an increase of fishy odor score of 58%, compared to the un-treated control. Similar changes were observed when treating MP with CA or CS. These changes were likely due to the enhancement of protein–protein interactions caused by phenolic compounds and competition between fishy odor and phenolic compounds for hydrophobic binding sites in MP. The release of fishy odor compounds increased as the amount of phenolic compounds utilized increased with RA being the strongest promoter of fishy odor compounds, followed by CA and CS.
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MICROCHEMICAL JOURNAL
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2022
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IF 5.304
Chengyu Zheng,Qin'an Zhou,Wenqing Shao,Jing Zhang,Jun Wang
Platycladus orientalis (L.) is a typical urban greening tree in Asia, but the young leaves of P. orientalis are vulnerable to pathogenic fungi with hidden early signs. In this study, we investigated the volatile organic compounds (VOCs) emissions of the Alternaria alternate infected P. orientalis plants, for the first time, using the gas chromatography-ion mobility spectrometry (GC-IMS) combined with chemometric approaches. Results showed that the A. alternate infection could reduce the VOCs release of P. orientalis leaves. The α-pinene and β-pinene emissions were down to 70% and 55% of controls on day 10, respectively. The destructive inoculated plants responded more to the A. alternate , both in the VOCs emissions and the fungal growth. The (Z)-3-hexenol, n-hexanol, α-pinene, and β-pinene can serve as potential markers for infection discrimination, and their IMS signal intensities were calibrated with corresponding volume concentrations ranging from 0 to 250 μg/L. The PLS-DA model based on GC-IMS fingerprints can correctly classify at least 83% of samples in infection durations after fungal inoculation for the first 10 days. The PLSR model can predict the fungal colony counts in the P. orientalis needles (R c 2 ＞0.97 and R p 2 ＞0.92) with good robustness, whose RMSEP was lower than 0.68 (×10 6 CFU g −1 ) in predict set. In a word, the GC-IMS-based approach had the potential to evaluate A. alternate infection in P. orientalis , and the variation of potential markers can provide reference to its fungal infection monitor with millisecond response in the forest.
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FOOD CHEMISTRY
·
2022
·
IF 9.231
Jing Li,Youyou Yang,Chaohua Tang,Shengnan Yue,Qingyu Zhao,Fadi Li,Junmin Zhang
Intramuscular fat (IMF) content is associated with lamb flavor and largely varies between individuals of the same breed. However, studies investigating the effects of IMF variations on lipid profiles and aroma compounds are limited. Here, we performed lipidomic and volatilomic profiling of high-IMF and low-IMF Hu lambs. Triglycerides and diglycerides in the high-IMF group were significantly higher than those in the low-IMF group ( p < 0.05). Seventy-nine of 842 lipids identified were significantly different between the groups under positive and negative ion modes (variable importance in projection > 1, p < 0.05). Volatilomic analyses revealed that the aroma profiles also differed between the groups. Fifteen aroma compounds, mainly originating from lipid oxidation, could be responsible for this difference. Thus, our findings provide a comprehensive understanding of the increases in IMF content that drive consumers’ satisfaction and also provide a basis for underpinning breeding value for IMF.
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EUROPEAN FOOD RESEARCH AND TECHNOLOGY
·
2022
·Vol. 248
·期 5
·1299-1309
·
IF 3.498
Feng Zhihui,Li Ming,Li Yifan,Yin Junfeng,Wan Xiaochun,Yang Xiaogen
White teas are produced in the simple process of withering and drying the tender leaves of the plant Camellia sinensis. Tea aroma created in this way exhibits a unique profile. Studies were carried out on the molecular contributors to the aroma character of the four well-known traditional white teas: Baihaoyingzhen (BHYZ), Baimudan (BMD), Gongmei (GM), and Shoumei (SM). Volatiles of the tea infusions were enriched by solvent partitioning followed by solid-phase extraction (SPE). The highly volatile compounds were captured by headspace solid-phase microextraction (HS SPME). Gas chromatography–olfactometry (GC-O) experiments discovered 37 odor-active components. Quantitation of aroma compounds was achieved using the method of standard addition (SAM). Calculation of odor activity value (OAV) and aroma reconstitution experiments revealed that the aroma profiles of the four white teas were attributed by 15 compounds, although a total of 179 volatile components were found in the extracts. BHYZ had distinct floral, fruity, and sweet characters, while BMD, GM, and SM had stronger woody and fermented notes. The major aroma contributors to the floral and sweet characters were geraniol and linalool for BHYZ and BMD; 2-phenylethanol and phenylacetaldehyde for GM and SM. The compounds produced from amino acid reactions during tea manufacturing, e.g. dimethyl sulfide, 3-methylbutanal, phenylacetaldehyde, etc., formed the basis of fruity and refreshing attributes. Degradation products of glycosides and carotenoids, such as geraniol, linalool, and ionones, contributed to the essential floral and sweet characters of the white teas.
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高影响因子
MICROCHEMICAL JOURNAL
·
2022
·
IF 5.304
Yanxin Li,Chong Ma,Jinmao You,Shijuan Zhang
Deuterated dansylhydrazine (d 6 -DH) was prepared by one step simple reaction, and applied to the stable isotope labeling (SIL) of aldehydes with the aid of commercially available dansylhydrazine (DH). Common multiple reaction monitoring (MRM) parameters was obtained by a few standard samples and then applied to other aldehydes. Hence levels of unknown aldehydes in real samples was identified using the sensitive MRM mode but not the traditional scan mode. The SIL strategy also enhanced the quantitation accuracy because samples and standards were d 6 -DH and DH labeled respectively, and then mass spectrum (MS) analyzed simultaneously. Analytes and standards were analyzed in identical MS conditions, and thus matrix effect which caused by different ionization efficiency between samples and standards was greatly minimized. The proposed method was applied to the SIL analysis of 21 aldehydes with limits of detection (LODs) ranged from 8.0 − 14.2 ng/kg. The recoveries were in the range of 85.3–96.4%, and the matrix effect was in the range of 90.1–102.6%.
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FOOD RESEARCH INTERNATIONAL
·
2023
·
IF 8.1
Xiao Jia,Pei Yu,Qi An,Jingnan Ren,Gang Fan,Zelan Wei,Xixiang Li,Siyi Pan
The effect of microwave treatment on the content of glucosinolates (GSL) in radish seeds and volatile odor compounds in the microwaved radish seed oils (MRSO) is still unclear. In this study, a total of 13 GSL were identified and quantified in five radish seed varieties by UPLC-IMS-QTOF-MS, among which glucoraphenin, glucoraphasatin, glucoerucin accounting for up to 90 %. Total GSL decreased by 47.39–67.88% after microwave processing. Moreover, 58 odor compounds were identified in MRSO, including 6 sulfides, 12 nitriles, 2 isothiocyanates, 10 alcohols, 12 aldehydes, 5 ketones, 6 acids, and 5 others. The major odor compounds were (methyldisulfanyl)methane, dimethyltrisulfane, (methylsulfinyl)methane, 3-(methylsulfanyl)-1-propanol, methyl thiocyanate, hexanenitrile, 5-(methylsulfanyl)pentanenitrile, and 4-isothiocyanato-1-butene with odor activity value (OAV) higher than 1. The principal components analysis (PCA) results can distinguish MRSO from five different radish seed varieties, three of which (H20-18, H20-19 and H20-28) were in one group and other two (H20-23 and H20-26) were in another group. In addition, aliphatic GSL showed positive correlations with sulfides, isothiocyanates, and nitriles, while negative correlations with alcohols. This work provides a new insight into the odor contribution of GSL degradation products.
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危险品化学品经营许可证（带存储）