Separation Science Plus
·
2023
·Vol. 6
·期 7
·2300026
·
IF 1.1
Qi-Long Hao,Shuo-Wen Wang,Li-Qing Yu,Xiao-Qin Yang,Yun-Kai Lv
The improvement of the strong force between the coating and the substrate is important to make the coating for solid-phase microextraction with good stability, durability, and reproducibility during thermal and solvent desorption. In this paper, zeolitic imidazolate frameworks-90 coating was immobilized on the stainless-steel fiber via the chemical-bonded method with the help of polydopamine. The fiber was used for the solid-phase microextraction of lung cancer biomarkers prior to gas chromatography-mass spectrometry analysis. Several extraction and desorption conditions were optimized. Under the optimized conditions, the established method exhibited high enrichment factors (434–7560), low limits of detection (2.6–4.2 ng/L), wide linear ranges (0.02–30 μg/L), good repeatability (3.46%–9.37% for intra-day, 4.11%–9.18% for inter-day, n = 6) and reproducibility (5.37%–7.02%, n = 3). Moreover, the coated fiber is thermally stable and can be reused at least 100 cycles of extraction/desorption/conditioning without significant loss of extraction efficiency and precision. Eventually, the self-made coated fiber combined with gas chromatography-mass spectrometry was successfully applied to the extraction and detection of five biomarkers of lung cancer from real breath samples with a satisfactory recovery (96.6%–117.6%).
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FOOD CHEMISTRY
·
2021
·
IF 7.514
Qincao Chen,Yin Zhu,Yafang Liu,Yang Liu,Chunwang Dong,Zhi Lin,Jie Teng
The present study aimed to systematically investigate black tea aroma formation during the fermentation period. In total, 158 volatile compounds were identified. Of these, most amino acid-derived volatiles (AADVs) and carotenoid-derived volatiles (CDVs) showed significant increases, while fatty acid-derived volatiles (FADVs) and volatile terpenoids (VTs) displayed diverse changes during the fermentation period. During this time, fatty acids, amino acids, carotenoids, and glycosidically bound volatiles (GBVs, especially primeverosides) were found to degrade to form aroma components. Further, equivalent quantification of aroma showed that the intensity of green scent was notably decreased, while the intensities of sweet and floral/fruity scents were greatly increased and gradually dominated the aroma of tea leaves. AADVs and CDVs were shown to make greater contributions to the formation of sweet and floral/fruity scents than VTs. Our study provides a detailed characterization of the formation of sweet and floral/fruity aromas in black tea during the fermentation period.
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JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2021
·
IF 5.279
Yujiao Cheng,Guijie Li,Houjiu Wu,Linhua Huang,Hua Wang
Light-induced off-flavor compounds in Ponkan mandarin juice were investigated during its shelf-life by headspace solid-phase microextraction multidimensional gas chromatography–mass spectrometry/olfactometry (MDGC-MS/O) and a GC–MS/pulsed flame photometric detector (GC–MS/PFPD). A total of 34 aroma-active compounds with flavor dilution (FD) factors from 2 to 128 were tentatively identified by aroma extract dilution analysis-MDGC-MS/O. Among them, a light-induced off-flavor compound with a high FD factor, methional (cooked potato), was positively identified in the Ponkan mandarin juice at the end of the shelf-life. In addition, 11 volatile sulfur compounds (VSCs), including 6 screened shelf-markers (variable identification, VID > 0.80), were identified in Ponkan mandarin juice by a sulfur detector (PFPD). Four VSCs exhibited odor activity values exceeding 1. Three VSCs (methanethiol, dimethyl trisulfide, and methional) were confirmed as key light-induced off-flavor compounds in Ponkan mandarin juice based on addition/omission experiments. Furthermore, light irradiation accelerated the degradation of sulfur precursors (methionine and MMS) and the formation of these VSCs leading to an increase in off-flavor intensity.
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ANALYTICAL CHEMISTRY
·
2021
·
IF 6.986
Xin Geng,Zhengyan Zhao,Hongli Li,David Da Yong Chen
Ambient ionization mass spectrometry (AIMS) is simple to operate for analytes adsorbed on the surface of various shaped probes. However, gaseous substances or liquids that are easy to evaporate, diffuse, and escape in the atmosphere are harder to capture. In this work, a Tee-shaped sample introduction device coupled with direct analysis in real time mass spectrometry (DART-MS) is developed. The Tee-shaped device is placed between the DART ion source and the MS inlet with a heated sample transfer tube. Gaseous samples from either a Tedlar sampling bag or liquids evaporated from a graduated syringe were tested. The Tee-shaped device was used for several volatile organic compounds with a wide range of boiling points, and detection limits of ng/mL to fg/mL were obtained. To test the device for real-life samples, puff-by-puff analysis of a complex gaseous mainstream smoke was performed. Individual puffs can be analyzed rapidly, and there is no cross contamination between consecutive puffs. The dynamic changes of chemical components among different puffs for different types of cigarettes can be observed. This work provides a universal Tee-shaped sampling device to enhance AIMS for the analysis of volatile compounds and gases, which is adapted to different sampling modules applicable for various forms of samples. The device enables direct exploration of chemical components in complex gaseous samples without tedious sample preparation and time-consuming LC or GC separation.
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FOOD CHEMISTRY
·
2021
·
IF 7.514
Chao Wang,Juan Li,Ya Zhang,Zhongrong He,Yin Zhang,Xingmin Zhang,Zhuoyue Guo,Jianan Huang,Zhonghua Liu
The sensory qualities , aroma profile, and microstructural features of instant Pu-erh teas (IPTs) produced by electrostatic spray drying (ESD) were evaluated by sensory and instrumental analyses and compared with those produced by other drying methods (freeze-drying [FD], vacuum drying [VD], and conventional spray drying [CSD]). The sensory qualities of ESDIPT were similar to those of FDIPT, and better than those of VDIPT and CSDIPT. Eighty-eight volatiles were detected in all IPTs, and 45 odor-active compounds were captured. Most of their OAVs were higher in ESDIPT than in VDIPT and CSDIPT but were lower than those in FDIPT. Dihydro-β-ionone had the highest OAV. Aroma recombination experiments were performed to verify the identification results. ESDIPT was present in the shape of microspheres with many regular concave surfaces, which was different from those treated by other drying methods. In terms of sensory quality and productivity, ESD would be a potential method for IPT production.
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JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2023
·
IF 6.1
Jinyu Zhao,Ruirui Zheng,Xiaofei Li,Zhishen Lyu,Li Ma,Chengfei Song,Xingtao Qie,Xizhong Yan,Chi Hao
Plodia interpunctella (Lepidoptera: Pyraloidea) is a notorious pest of stored grain globally. The dried fruits (Ziziphus jujuba, Malus pumila, and Fragaria ananassa) can strongly attract P. interpunctella. However, specific volatile compounds responsible for such effects have not been identified. Volatiles were analyzed by using headspace solid-phase microextraction (HS-SPME) and chromatography–mass spectrometry (GCMS) techniques. Five aldehyde compounds were selected for electroantennogram (EAG), single sensillum recording (SSR), and behavioral response assays. The three chemicals that elicited the strongest EAG responses to mated females at 100 μg/μL include hexanal (1.13 mV), heptanal (0.92 mV), and octanal (0.73 mV). In SSR experiments, the basiconic sensilla of the antennae responded to these aldehyde compounds. The results of behavioral responses showed that all aldehydes exhibited dose-dependent responses, with hexanal having the highest attractant rate of 74.56%. These compounds have the potential to be used for monitoring P. interpunctella and its integrated management program.
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Food Chemistry-X
·
2023
·
IF 6.1
Hongyu Zhou,Zhiwei Hu,Youming Liu,Shanbai Xiong
This study employs sensory evaluation, headspace gas chromatography–ion mobility spectrometry (HS-GC-IMS), and headspace solid-phase microextraction gas chromatography–mass spectrometry (HS-SPME-GC-MS) techniques to investigate the effect of different pretreatment of fresh silver carp mince (running water rinsing 0, 1, or 2 times) and commercially frozen surimi on the odor characteristics of fish noodles. The free choice profiling (FCP) and check all that apply (CATA) sensory analysis methods were utilized to identify 10 characteristic descriptors, which include “grass, fish fragrance, unpleasant fishy, fatty, roast, ammonia, caramel, warmed-over, earthy, and mushroomy”. HS-GC-IMS and HS-SPME-GC-MS detected 80 and 37 volatile compounds (VCs) in fish noodles. The 1-Penten-3-ol, (E)-2-pentenal-D, hexanal-D, pentanal-D, (E,E)-2, 4-heptadienal-D contents were significantly correlated with “fish fragrance” and “unpleasant fishy”, and octanal, nonanal, heptanal, 2-methylpyrazine contents were significantly correlated with “warmed-over” flavor. The results of this study can be helpful for fish noodle quality improvement and industrial production.
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Foods
·
2023
·Vol. 12
·期 19
·3702
·
IF 5.2
Qincao Chen,Penghui Yu,Ziyi Li,Yuhang Wang,Yafang Liu,Yin Zhu,Haihui Fu
Aroma is a vital factor influencing tea quality and value. It is a challenge to produce a kind of black tea with a floral/fruity aroma, good taste, and without a green/grassy odor simultaneously using small- and medium-leaf tea species. In this study, the effect of re-rolling treatment on the aroma quality of small-leaf Congou black tea was investigated using the methods of the equivalent quantification of aroma and gas chromatography–mass spectrometry (GC-MS). Sensory evaluation showed that re-rolling treatment improved the aroma quality of Congou black tea by conferring upon it floral and fruity scents. In total, 179 volatile compounds were identified using GC-MS, of which 97 volatiles showed statistical differences (Tukey s-b(K),p< 0.05). Re-rolling treatment significantly reduced the levels of alcoholic fatty acid-derived volatiles (FADVs) and volatile terpenoid (VTs), but increased the levels of aldehydic and ester FADVs, most amino acid-derived volatiles (AADVs), carotenoid-derived volatiles (CDVs), alkene VTs, and some other important volatile compounds. Based on the odor characteristics and fold changes of differential volatile compounds, hexanoic acid, hexyl formate, cis-3-hexenyl hexanoate, (Z)-3-hexenyl benzoate, hexyl hexanoate, phenylacetaldehyde, benzyl alcohol, β-ionone, α-ionone, dihydroactinidiolide, ipsenone, β-farnesene, β-octalactone, melonal, etc., were considered as the potential key odorants responsible for the floral and fruity scents of re-rolled black tea. In summary, this study provides a novel and simple processing technology to improve the aroma quality of small-leaf Congou black tea, and the results are beneficial to enriching tea aroma chemistry.Keywords:black tea;aroma;re-rolling;GC-MS;fermentation
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LWT-FOOD SCIENCE AND TECHNOLOGY
·
2023
·
IF 6
Jinlan Nie,Lei Wang,Jiachao Xu,Xin Gao,Simon F.R. Hinkley,Xiaoting Fu
This study evaluated the efficacy of fermentation on Saccharina japonica (SJ). Changes of fucoidan, heavy metals, iodine and flavor profiles of fermented SJ (FSJ) were determined. Results showed that fermentation decreased the yield and molecular weight of fucoidan and increased the levels of phenolic compounds. The antioxidant activity of fucoidan also increased. It is notable that the fermentation process resulted in a significant reduction of iodine, plumbum, chromium and cadmium. The flavor properties of SJ during the fermentation process were evaluated. A total of 44 volatile compounds were identified which were correlated with the odor attributes of FSJ. FSJ fermented for five days (FSJ-5) showed the highest overall score for desirable aroma properties dominated by “fruity” and “sweet” odors. The results proved that fermentation is a promising methodology to improve the bioactivity, safety and flavor properties of SJ.
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高影响因子
FOOD CHEMISTRY
·
2021
·
IF 7.514
Jinguang Liu,Yuqian Liu,Meng Jia,Xuedong Kang,Saimin Wang,Hui Sun,Meng Liu,Anqi Wang,Padraig Strappe,Zhongkai Zhou
Change in metabolites and volatiles during yellowing process in six rice cultivars was analyzed. Based on the yellowness, the study indicated Japonica was more prone to yellowing than Indica rice. Metabonomics analysis showed most differential metabolites were up-regulated, in which pathways of flavone and flavonol biosynthesis were significantly enriched following the yellowing process. Meanwhile, 54 differential metabolites were overlapped in six comparative groups, which is characterized by commonly-shared metabolic regulation pathway in each rice. Phenylalanine content was increased, followed by the enhanced phenylpropanoids formation, showing transformation between primary and secondary metabolites during yellowing process. Furthermore, 43 volatile compounds were identified, and the yellowed rice had more volatiles, including ketones, alcohols, esters and hydrocarbons, suggesting a positive correlation with the yellowing. Compounds 6-methyl-5-hepten-2-one and 6,10,14-trimethyl-2-pentadecanone were increased steadily during yellowing process, which may be applied for monitoring rice yellowing progress. This investigation provides further insight for revealing rice yellowing mechanism.
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SENSORS AND ACTUATORS B-CHEMICAL
·
2021
·
IF 7.46
Yawen Rong,Md Mehedi Hassan,Qin Ouyang,Li Wang,Tianhui Jiao,Quansheng Chen
The current work puts forward a turn-off ratiometric upconversion fluorescence nanosensor for the quantification of furfural (FUR). Upconversion nanoparticles (UCNPs) containing Y 3+ , Yb 3+ , and Er 3+ were synthesized; mesoporous SiO 2 and amino groups were subsequently conjugated and functioned as the signal component. The p-toluidine molecule played the role of recognition molecules, which coupled with UCNPs to form a unique detection system. An absorption peak appeared when the FUR was combined with p-toluidine resulted in an obvious quenching of upconversion emission at 539 nm via inner filter effects (IFE), while the fluorescence peak at 653 nm maintained constant. Therefore, the FUR concentration was quantified by the record of fluorescence ratio I 539 / I 653 . Under optimal conditions, the proposed UCNPs-p-toluidine coupled nanosystem achieved the ratiometric fluorescence sensing toward FUR in the linear range of 0.01–100 μg/mL with a detection limit as low as 0.003 μg/mL. The accuracy of the sensor was validated by the HPLC method with preferable accuracy. Finally, the overall nanosystem showed excellent application potential in adulterated foodstuff (e.g., cookie, honey, fruit wine, milk tea, and potato chips).
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FOOD CHEMISTRY
·
2021
·
IF 7.514
Chao Xue,Juan You,Huimin Zhang,Shanbai Xiong,Tao Yin,Qilin Huang
The capacity of myofibrillar protein (MP) to adsorb fishy-odors (hexanal, nonanal, 1-octen-3-ol) was investigated under the influences of concentration, temperature, pH, ionic strength and yeast glucan (YG) addition. The adsorption of MP for fishy-odors was in the order of nonanal > hexanal > 1-octen-3-ol. With increasing MP concentration, the binding of protein-aldehydes was facilitated, in contrast to a decrease trend in binding to 1-octen-3-ol. Meanwhile, MP adsorption capacity for off-odors peaked at 40 °C. Additionally, low ionic strength (0.2 mol/L) could promote MP adsorption for off-odors, while high ionic strength (0.6–1.0 mol/L) could reduce its adsorption for hexanal and 1-octen-3-ol. Moreover, MP had higher adsorption capacity under extreme pH values (pH 3 and 11). Furthermore, YG was shown as an ideal additive to adsorb off-odors due to its large specific surface area and good stability. This work provides useful information on how to deodorize fishy-odors in fish products.
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