JOURNAL OF CHROMATOGRAPHY A
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2015
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IF 4.169
Zhentao Tang,Yong Liu,Yixiang Duan
In this work, a laboratory preparation method based on sol–gel technology was proposed to develop a new kind of SPME (solid phase microextraction) fibers. Multi-walled carbon nanotubes (MWCNT) were selected as sol–gel active organic component. Stainless steel wires were used as the substrate of the fibers. Instead of traditional modification methods, microwave induced plasma was used to modify the stainless steel wire surface, resulting in a significant improvement in chemical adhesion of the fiber substrate and coating. The MWCNT coating exhibited several good properties. Acceptable fiber-to-fiber reproducibility (RSD ≤ 13%) and repeatability (RSD < 7%) were obtained. End-tidal breath of 10 normal humans were collected by Bio-VOC ® sampler and assayed by the optimized SPME-GC-MS method. The calibration curves were all linear ( R 2 ≥ 0.994) in the range from 0.03 to 403.3 ppbv for five alkanes. Detection limits (down to 0.001 ppbv) were about one order of magnitude better than those of commercial PDMS fibers. The recovery of the spiked alkanes in real breath sample at 1 ppbv ranged from 89.71 to 101.08% and the relative standard deviations were less than 8%. These results demonstrated the feasibility and practicality of the proposed preparation procedure. Applications of the in-house fabricated fibers for human breath analysis were successfully verified.
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JOURNAL OF FOOD BIOCHEMISTRY
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2016
·Vol. 40
·期 5
·639-646
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IF 0.832
Zheng Kong,Degang Zhao
Volatile compounds were analyzed using gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O). Results showed that nonanal had the highest odor activity value in the filling grains. Nonanal was enhanced by application of JA and inhibited by ABA in the seedlings of Kam sweet rice. C9-aldehydes are significant odorants in many rice types and known products of the 9-lipoxygenase and 9-hydroperoxide lyases encoded by the OsLOX3 and OsHPL1 genes, respectively. OsLOX3 mRNA expression was higher in aromatic rice compared to a nonaromatic cultivar. mRNA expression of ABI5 and MYC2 negatively correlated with OsLOX3 expression ( r = −0.841, P < 0.01; and r = −0.512, P < 0.05). In conclusion, the transcription factors ABI5 and MYC2 might be involved in ABA and JA modulation of nonanal biosynthesis, which could be used to improve rice quality. Practical Applications Nonanal and 2-acetyl-1-pyrroline are important and potent flavor compounds in aromatic Kam sweet rice. The OsLOX3 gene was potentially identified as a critical gene in aromatic Kam sweet rice and the enhancing effect of JA on nonanal biosynthesis was confirmed. The transcription factors ABI5 and MYC2 seem to regulate the expression of the fragrance gene OsLOX3 while MYC2 act as a positive regulator involved in JA-mediated nonanal biosynthesis. ABI5 participate in the ABA signaling pathway to down-regulate the expression of OsLOX3. These results will help understand the pathways involved in the biosynthesis of rice fragrance, which could be used to improve the quality of rice.
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FOOD CHEMISTRY
·
2024
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IF 8.5
Guanmian Wei,Ziyi Zhang,Feiran Zhao,Yaxin Sang,Joe M. Regenstein,Peng Zhou
The characteristic aroma compounds of Chinese steamed bread (CSB) fermented with different starters were studied using HS-SPME-GC/MS, aroma recombination and omission experiments. The dynamic changes of the microbiota and their function and metabolites during fermentation were analyzed using metagenomics and non-targeted metabolomics. Forty-nine volatile flavor compounds were identified, while 5 characteristic aroma-active compounds were investigated in CSB fermented with commercial dry yeast (AQ-CSB), and 10 were investigated in CSB fermented with traditional starter (NY-CSB). Microbial structure and function analysis showed that Saccharomyces cerevisiae dominated during AQ-CSB fermentation and contributed >95% to its KEGG pathways, while Pediococcus pentosaceus , unclassified Pediococcus , Lactobacillus plantarum , Lactobacillus brevis and unclassified Lactobacillus were predominant in NY-CSB and together had an ~96% contribution to these pathways. NY-CSB showed higher metabolic activity during fermentation, and the characteristic metabolites were mainly involved in carbohydrate, amino acid and lipid metabolism. The characteristic aroma compounds were identified and increased the understanding of the contributions of the microbiota. This may be useful for designing starter cultures that produce CSB with desirable aroma properties.
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Heliyon
·
2024
·
IF 3.4
Yimeng Ren,Longzhu Zhou,Yujie Shi,Yanan Yu,Weihai Xing,Qingyu Zhao,Junmin Zhang,Yueyu Bai,Jing Li,Chaohua Tang
Beef flavor profiles are strongly influenced by cooking methods and lipid composition. However, the effect of instant-boiling on the aroma of different beef slices was unclear. This study investigated the lipid profiles and instant-boiling volatile profiles of chuck tender (M. Supraspinatus ), sirloin (M. Longissimus dorsi ) and silverside (M. Biceps femoris ). Quantitative lipidomics identified 336 lipid molecular species, of which 84–112 were quantitatively different among the three beef slices. Sirloin had lower phosphatidylcholine, phosphatidylinositol, phosphatidylglycerol and free fatty acids than chuck tender and silverside. The unsaturated fatty acid acyl chains in phosphatidylethanolamine differed significantly. Solid phase microextraction-gas chromatography-olfactometry-mass spectrometry (SPME-GC-O-MS) identified hexanal, octanal, nonanal, decanal, (E)-2-octenal, (E)-2-nonenal, (E)-2-undecenal, (E,E)-2,4-nonadienal, (E,E)-2,4-decadienal, 1-octen-3-ol, 2-pentylfuran and acetoin as the aroma-active compounds of instant-boiled beef. Unsaturated free fatty acids and phosphatidylglycerols with unsaturated fatty acid residues positively correlated with the aroma-active compounds and might be crucial in flavor differences among the three beef slices. These findings provide greater understanding of the lipid and instant-boiling aroma-active compound profiles in chuck tender, sirloin and silverside, and reflect the suitability of different beef slices for instant-boiling from the aroma perspective.
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MICROCHEMICAL JOURNAL
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2024
·
IF 4.9
Wenqing Zhang,Hao Zhu,Wenjie Xie,Chuanyuan Du,Xiuqiang Fang,Ruiming Zhang,Xiaosong Hu,Yawei Lin
A novel fluorescent probe , 3-(4-((hydroxylamino)methyl)-1H-pyrazol-1-yl)-7-methoxyl coumarin (HAPMC), has been designed and synthesized. The compound exhibits exceptional fluorescence properties due to a coumarin-pyrazolyl fluorophore. Moreover, it incorporates an N -hydroxylamine functional group capable of reacting with aldehydes to yield nitrone derivatives under mild conditions. This unique combination renders it an ideal derivatization reagent for aldehyde analysis. A standard method was established for the quantitative analysis of eight fatty aldehydes by utilizing high-performance liquid chromatography with fluorescence detection (HPLC-FLD) and a pre-column derivatization process, which has low detection limits (0.3–1.2 nM), satisfactory reproducibility (intraday and interday relative standard deviations in the range of 1.29 %-2.92 % and 1.73 %-3.45 %), and an extensive linear range (25–5000 nM) with excellent linearity (R 2 ≥ 0.9989). The spiked recoveries of the fatty aldehydes range from 89.6 % to 106.0 %. The greenness and sustainability of our approach are reinforced by evaluations conducted with the AGREE and RGB 12 algorithms. The established method was successfully applied to the qualitative and quantitative detection of fatty aldehydes in nine real vegetable oil samples, including peanut, canola, rice, soybean, olive, rapeseed, corn, sunflower, and blended oils. The fatty aldehydes are known to have adverse effects on human health due to their carcinogenic and mutagenic properties. The findings revealed that hexanal and nonanal were the most prevalent saturated fatty aldehydes, with a notable increase in the total aldehyde concentration observed as the temperature and duration of heating increased. Compared to alternative analytical techniques, this pre-column derivatization method utilizing HAPMC displayed simplicity, reliability, and sensitivity. The results demonstrate the potential for broad application of this approach in various important research domains, including food quality control, environmental monitoring, and medical research.
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Insects
·
2024
·Vol. 15
·期 11
·866
·
IF 2.7
Chen Wang,Dianxuan Wang,Fangfang Zeng,Liang Chen,Xinxin Zhao,Xi Zhu,Junji Yao,Yihan Li
Simple SummaryThe Indian meal moth,Plodia interpunctella(Hübner, 1813) (Lepidoptera: Pyralidae), exhibited significant differences in oviposition preference between normal-oleic peanuts (NOPs) and high-oleic peanuts (HOPs). In this study, we found key volatile organic compounds (VOCs) from NOP and HOP peanuts that were attractive or repellent toP. interpunctellafemales by gas chromatography/mass spectrometry (GC-MS), gas chromatography/electroantennographic detection (GC-EAD), and electroantennogram (EAG) analysis, as well as behavioral responses in Y-tube olfactometer and wind tunnel bioassays. The identification of key VOCs may provide a foundation for developing food-based attractants and repellents for pest control.The Indian meal moth,Plodia interpunctella(Hübner, 1813) (Lepidoptera: Pyralidae), a primary stored peanut insect pest, exhibited a significant difference in oviposition preference among normal-oleic peanuts (NOPs) and high-oleic peanuts (HOPs). Identifying key volatile organic compounds (VOCs) that are attractive or repellent toP. interpunctellais of great significance for the ecological management of pests. The profiles and contents of VOCs among NOP and HOP varieties were measured and compared, and key bioactive VOCs were further confirmed via an electroantennogram (EAG) analysis, as well as behavioral responses in Y-tube olfactometer and wind tunnel bioassays. Females prefer to lay eggs on NOP varieties more than on HOP ones. Acetophenone, nonanal, decanal, dodecane, 2,5-dimethylbenzaldehyde, and 4-ethyl-benzaldehy derived from tested peanuts elicited stronger antennal EAG responses. The results of the Y-tube olfactometer and wind tunnel bioassay showed that the relative high levels of nonanal, dodecane, and unique VOC acetophenone in NOP varieties have a significant attraction toP. interpunctella. Conversely, 4-ethyl-benzaldehyde and the unique VOC 2,5-dimethyl-benzaldehyde commonly found in HOP varieties exhibit notable repellent effects onP. interpunctella. These VOCs could contribute to the development of attractants or repellents derived from special peanut varieties for pest management.
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Insect Science
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2024
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IF 2.9
Huiting Zhao,Longlong Chen,Miaomiao Liu,Shuguo Zhao,Weihua Ma,Yusuo Jiang
Insulin receptors (InR) are an integral component of the insulin/insulin-like growth factor signaling pathway, which plays a vital role in insect development, lifespan, reproduction, and olfactory sensitivity. However, whether InR participate in the peripheral olfactory system of insects remains unclear. Recently, we found that 2-heptanone (2-HT) affects AcerInR expression, the gene for an InR protein, in Apis cerana cerana . We then examined the spatiotemporal expression profile of the gene in A. cerana cerana . The mRNA of AcerInR was primarily expressed in the antennae, wings, and legs of forager bees, which are probable chemosensory tissues. The results of fluorescence competitive binding assays, combined with site-directed mutagenesis, demonstrated that AcerOBP6 and AcerOBP14 exhibit strong binding affinities to 2-HT. Furthermore, after foragers were fed with double-stranded AcerInR , the expression levels of AcerOBP6 and AcerOBP14 decreased significantly, as did the electroantennogram responsiveness to 2-HT and some other odorants. In conclusion, our findings provide a foundation for understanding the involvement of AcerInR in the odor perception of A. cerana cerana . Moreover, they offer novel insights into the olfactory recognition mechanism in insects.
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MICROCHEMICAL JOURNAL
·
2024
·
IF 4.9
Suqi Liu,Linjiang Pang,Xiaowei Wu,Shihao Chen,Mingyi Yang,Jiyu Cheng,Guoquan Lu,Zhenhe Wang,Wei Chen,Yuge Guan,Xinghua Lu
Changes in the content of trans -caryophyllene could identify whether sweetpotatoes are infected with black spot disease. Therefore, in this study, a quartz crystal microbalance (QCM) sensor based on modified CAU-1@ZIF-8 was used for non-destructive detection of sweetpotato black spot. The experimental results showed that the constructed sensor performed best when both modified CAU-1 and ZIF-8 were present. The sensor showed a linear trend (R 2 = 0.996, limit of detection (LOD) = 0.55 ppm) in response to trans -caryophyllene in the concentration range of 20–340 ppm with a sensitivity of −0.489 Hz (ppm) −1 . The developed gas sensor was successfully used for the detection of trans -caryophyllene in real samples of sweetpotato. The experimental data showed a significant correlation with the results of gas chromatography-mass spectrometry (GC–MS) with a correlation coefficient of 0.970 ( p < 0.01). Therefore, it could be used for early warning of black spot disease in sweetpotato.
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INTERNATIONAL JOURNAL OF PHARMACEUTICS
·
2025
·
IF 5.2
Honglin Li,Ya Chen,Yue Qiu
Autism spectrum disorder (ASD) is a neurodevelopmental condition characterized by deficits in social interaction and repetitive, stereotyped behaviors. There is no universally effective pharmacological treatment targeting its core symptoms. Oxytocin, an endogenous polypeptide known as the “social hormone”, has shown potential in improving emotional recognition and social interactions in individuals with ASD. However, its clinical application has been limited due to its short half-life and poor blood–brain barrier penetration. To address these challenges, we utilized peptide lipidation technology to enhance the pharmacokinetic properties and brain bioavailability of oxytocin. A series of lipidated oxytocin analogs was designed and synthesized, exhibiting superior brain distribution and pharmacokinetic profiles in valproic acid-induced autistic rat models compared to unmodified oxytocin. Among these analogs, C16-modified oxytocin (C16-OT), administered intrathecally, achieved the most extensive brain distribution with limited presence in the blood, resulting in long-lasting improvements in autistic behaviors. These improvements, including enhanced social behaviors and reduced stereotypical actions, were sustained for up to 42 days, contrasting with the brief effects typically reported in previous studies. Furthermore, a comparison of administration routes revealed that intrathecal injection achieved higher brain concentrations and more prolonged social behavioral improvements than intranasal delivery. These findings provide robust preclinical evidence that C16-OT, through optimized lipidation and intrathecal delivery, offers sustained central nervous system activity and significant, long-term reversal of social behavioral deficits in rats with autism.
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FOOD CHEMISTRY
·
2025
·
IF 9.8
Yingying Zhang,Yuan Wang,Huan Liu,Dasheng Xu,Dengyong Liu
A method based on headspace solid-phase microextraction fiber derivatization (HS-SPME-FD) coupled with gas chromatography-triple quadrupole mass spectrometry (GC-TQ/MS) was developed to quantify 18 flavor-related carbonyl compounds in roasted lamb. Optimization of derivatization conditions established the following optimal parameters: a 3 g/L concentration of O-2,3,4,5,6-(pentafluorobenzyl)hydroxylamine hydrochloride (PFBHA), fiber loading at 50 °C for 5 min, followed by simultaneous extraction/derivatization at 50 °C for 30 min. The method was validated for linearity, limits of detection (LOD), limits of quantification (LOQ), precision, and accuracy. Results confirmed the method's suitability for determining carbonyl compounds in roasted lamb. During roasting, the composition and concentration of carbonyl compounds increased significantly, with hexanal being the most abundant. Additionally, the method detected carbonyl compounds in the model system at levels comparable to real roasted lamb, validating both the model's accuracy and the method's quantitative precision.
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FOOD RESEARCH INTERNATIONAL
·
2025
·
IF 8
Xiaoying Li,Chunsheng Liu,Junkai Wu,Kai Su,Xiao Xiao,Libin Zhang,B. Loye Eberhart,Caixia Chen,Fuhang Song
To deepen the understanding of peach aroma, we investigated the changes of volatile organic compound (VOC) profiles during fruit development in three fresh peach cultivars: ‘Jiucui (JC)’, ‘Zhongyoupan No. 9 (ZYP9)’ and ‘Zhongyou No. 8 (ZY8)’. The classes and contents of VOCs changed significantly during fruit ripening. The representative VOC changes were categorized into three developmental stages, with the lowest volatile content observed during the middle stage. At maturity, ester-related volatiles increased significantly, dominating the VOC profiles and accounting for 78 %, 82 % and 88 % in JC, ZYP9 and ZY8, respectively, while alcohols decreased dramatically. Multivariate analysis identified 23, 21 and 20 potential volatile markers in JC, ZYP9 and ZY8, respectively, with 9 shared markers distinguishing the different developmental stages. Odor activity values (OAVs) and olfactometry analysis highlighted 36, 29, and 26 aroma-active compounds (OAV > 1) across the cultivars, with key contributors to the mature peach aroma including hexyl acetate (OAV 860–2896), ( E )-2-hexenyl acetate, ( Z )-3-hexenyl acetate, ( E )-3-hexenyl acetate, linalool, and γ -decalactone. The fruity aroma intensified as ripening progressed, with ZY8, a cultivar with a longer maturation cycle, exhibiting the highest odor intensity. This study offers insights into the dynamic changes in VOC profiles during peach development, highlighting key aroma-active compounds and their stage-specific variations.
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FOOD CHEMISTRY
·
2024
·
IF 8.5
Longzhu Zhou,Yimeng Ren,Yujie Shi,Shijie Fan,Liyuan Zhao,Miaomiao Dong,Jing Li,Youyou Yang,Yanan Yu,Qingyu Zhao,Junmin Zhang,Chaohua Tang
Lipids are vital precursors to beef aroma compounds, but the exact lipid molecules influencing aroma generation remain unconfirmed. This study employs gas chromatography–olfactometry–mass spectrometry and absolute quantitative lipidomics to identify beef's aroma and lipid profiles and to examine lipid alterations post-thermal processing. The aim is to understand the role of lipids in aroma generation during beef's raw-to-cooked transition. Eighteen key aroma compounds were identified as significant contributors to the aroma of beef. 265 lipid molecules were quantified accurately, and we found that triglycerides containing C18:1 or C18:2 chains, such as TG(16:0_18:1_18:1), TG(16:0_18:1_18:2), TG(16:0_16:1_18:1), as well as phosphatidylcholine and phosphatidylethanolamine containing PC(16:1e_20:4), PC(16:0e_20:4), PC(18:2e_18:2), and PE(16:1e_20:4), played important roles in the generation of key aroma compounds in beef. C18:1, C18:2, C18:3, and C20:4 were key substrates for the formation of aroma compounds. In addition, lysophosphatidylcholine and lysophosphatidylethanolamine containing unsaturated fatty acid chains may serve as important aroma retainers.
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