JOURNAL OF FOOD COMPOSITION AND ANALYSIS
·
2025
·
IF 4.6
Yimeng Ren,Longzhu Zhou,Chaohua Tang,Jing Li,Yujie Shi,Qingyu Zhao,Junmin Zhang,Yueyu Bai
Jiaxian Red cattle is an indigenous, high quality cattle breed with marbled beef in China. We investigated the changes in lipid distribution, volatile compound and taste in Biceps femoris , Supraspinatus and Longissimus dorsi of Jiaxian Red cattle to further explore the quality characteristics of beef muscles with high lipid deposition. Neutral lipids in high-lipid-depositing beef had a dominant content percentage; in addition, 24 triglyceride species varied significantly. Longissimus dorsi lipid was more non-polar, with the highest total lipid and the lowest phospholipid content. The distribution of neutral lipids and glycerophospholipids was analyzed. Triglyceride was the lipid class that had the highest monounsaturated fatty acid percentage (52.44 %-55.88 %). Saturated and mono/polyunsaturated fatty acid classes content derived from neutral lipid increased in Longissimus dorsi , while that derived from glycerophospholipid increased in Supraspinatus. N-3 fatty acids content had low levels in Longissimus dorsi. Triglycerides containing oleic acid and linoleic acid had a significant positive correlation with differential aldehydes. These findings provide valuable insights into the lipid profile of beef with high lipid deposition, offering a foundation for future enhancements in beef quality.
✓ 已验证
产品关联
DOI
高影响因子
NEW JOURNAL OF CHEMISTRY
·
2024
·Vol. 48
·期 9
·4175-4183
·
IF 2.7
Rong Wang,Jin Li,Jia-Jia Chen,Yu Guo,Yue Hu,Xiao-Qi Yu,Ji Zhang
Lipid nanoparticles (LNPs) are the most advanced non-viral platform for nucleic acid delivery, holding enormous potential applications in clinical therapy. However, some shortcomings remain, such as complex synthetic routes, low synthetic yield, and high cost. In this study, a series of lipid molecules with different cationic headgroups and hydrophobic tails were designed and prepared via Passerini reaction, which provided a convenient multi-component one-step synthetic process toward the lipid molecules with variable product structures for structure–activity relationship studies. The LNPs formed from these lipids could compress DNA efficiently and form stable lipoplexes with low cytotoxicity. The gene transfection efficiency was largely affected by the lipid structure including the cationic headgroup and hydrophobic tails. The lipids A3 with equal C14 length tails could induce the highest transfection efficiency, which was up to 25 times higher than Lipo 2000. Compared to the commercial transfection reagent, the efficiency of target LNPs was less negatively affected by serum. Mechanism studies by confocal microscopy and flow cytometry revealed that lipids with equal C14 length tails led to more efficient cellular uptake, which might contribute to their higher transfection efficiency. This study provides a new strategy for the construction of cationic lipid gene vectors for non-viral gene delivery by multi-component Passerini reaction.
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Zhe Cai,Qinbo Jiang,Ruihao Zhang,Yifang Ma,Kaini Chen,Shijie Zheng,Peng Li,Cheng Zeng,Hui Zhang
The processing techniques of camellia oil, containing freshly squeezed (FSCO), refined (DFCO), cold-pressed (OFCO), and hot-pressed (RFCO), significantly influence flavor compounds and organoleptic properties. In this study, the preference for FSCO and RFCO was revealed by sensory evaluation due to the “fruity” and “roasted” flavors, respectively. Flavor differences among oils were accurately distinguished by the E–nose. A total of 77 and 116 odorants were identified by headspace-gas chromatography–ion mobility spectrometry (HS–GC–IMS) and gas chromatography–mass spectrometry (GC–MS), respectively. The gas chromatography–olfactometry (GC–O) and detection frequency analysis identified 34 active-aroma compounds with DF ≥ 2. Aroma recombination and omission experiments further confirmed that (E)-2-nonenal and nonanal, derived from the degradation of unsaturated fatty acids, significantly contributed to “green” and “fruity” aromas. Notably, these concentrations positively correlated with sensory preference. This study provides valuable insights into the flavor identification of camellia oil and the improvement of processing techniques.
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2025
·
IF 6.2
Huifang Yang,Wenhao Yang,Yuting Zhang,Ramy M. Khoder,Shanbai Xiong,Yueqi An
This study analyzed the changes in key aroma compounds in grass carp fillets during cold storage using aroma extract dilution analysis, odor activity values, and aroma recombination. A total of 11, 13, and 14 volatile compounds were recombined to construct recombination models representing the odor of fillets at 0, 3, and 7 days of cold storage, respectively. The key aroma compounds in fresh fillets included hexanal, (Z)-4-heptenal, nonanal, (E,E)-2,4-octadienal, (E,Z)-2,6-nonadienal, (E)-2-nonenal, decanal, (E)-2-decenal, (E,E)-2,4-decadienal, 1-octen-3-ol, and 2,3-pentanedione. Moreover, (E)-2-octenal, 2-cyclopenten-1-one, γ-dodecalactone, and octanoic acid became the key aroma compounds after 3 and 7 days of refrigeration, respectively. (Z)-4-Heptenal, (E,Z)-2,6-nonadienal, (E)-2-nonenal, decanal, and (E,E)-2,4-decadienal indicated the deterioration in flavor quality of fillets, which rose by 38.29 μg/kg (0–7 days). This study clarifies the key aroma compounds and characteristic compounds responsible for odor changes during the cold storage of fillets, establishing a basis for future improvement in odor quality during cold storage.
✓ 已验证
产品关联
DOI
PubMed
高影响因子
MICROCHEMICAL JOURNAL
·
2025
·
IF 5.1
Suqi Liu,Xiaowei Wu,Shihao Chen,Cong Liu,Wanqi Zhang,Mingyi Yang,Jiyu Cheng,Guoquan Lu,Zhenhe Wang,Wei Chen,Yuge Guan,Linjiang Pang,Xinghua Lu
Linalool, a terpenoid alcohol with bacteriostatic properties, was detected in sweetpotato suffering from black spot disease. In this research, a composite material based on HKUST-1/MWCNT-gel@MIP was employed to detect the linalool content in these infected sweetpotatoes. The micro-morphology and crystal structure of the composite were characterized using scanning electron microscopy (SEM), fourier transform infrared (FTIR), and x-ray diffraction (XRD). Experimental results demonstrated that the quartz crystal microbalance (QCM) gas sensor of HKUST-1/MWCNT-gel@MIP composite exhibited high sensitivity (0.873 Hz/ppm), a low detection limit (0.237 ppm), a small standard deviation (0.83 %), good reproducibility, and outstanding selectivity. The QCM gas sensor data from actual samples showed a strong correlation with gas chromatography-mass spectrometry (GC–MS) results (r = −0.976, p < 0.01), demonstrating its exceptional ability to identify linalool. Thus, it can be used for early detection of sweetpotato black spot disease.
✓ 已验证
产品关联
DOI
高影响因子
Food Chemistry-X
·
2025
·
IF 8.2
Mingzhu Zhou,Yiting Lu,Jinyu Yu,Chao Wang,Wei Yu,Liu Shi,Wenjin Wu,Lan Wang,Yu Qiao
Gas chromatography-electronic nose (GC-E-Nose), gc-ion mobility spectrometry (GC-IMS), and gc-olfactory-mass spectrometry (GC-O-MS) techniques, along with odor recombination and omission experiments, were employed to characterize the off-flavors in commercially available ready-to-heat roasted catfish after reheating. A total of 19 (DR), 11 (HR), and 21 (YR) characteristic compounds were identified across the three samples. The 19 characteristic compounds from the DR group were reconstituted to develop recombination and omission models. The resulting model demonstrated the highest similarity (84.98 %) to the original sample while retaining some odor information from the other two sample groups. The 12 key off-flavor substances were identified through the omission model and were subsequently subjected to multivariate recombined. The contribution of these off-flavors was further validated via omission testing. The results indicated that the primary off-flavors in reheated ready-to-heat roasted catfish were attributed to hexanal, heptanal, (E)-2-hexenal, octanal, 3-methyl-1-butanol, 1-octen-3-ol, and (E,E)-2,4-heptadienal. This characterization of off-flavors in ready-to-heat roasted catfish post-reheating will contribute to the regulation of the product's flavor quality.
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
·
2024
·
IF 11
Donghui Li,Shanshan Hu,Huanhuan Cui,Jinqi Xu,David Julian McClements,Shilin Liu,Bin Li,Yan Li
Application of dynamic imine chemical reaction between aldehydes and proteins at the interface has been reported to improve the properties of the interface layer and the stability of protein emulsions. Hence, in order to confirm the universality of in situ interfacial imine chemistry in the emulsion construction, 3 proteins and 7 aldehydes were systematically selected to investigate the effects of their molecular structures on the formation and stability of protein-stabilized emulsions. The digestion behavior of emulsions and protein hydrolysis were further evaluated. The results showed that all selected aldehydes improved the storage stability of emulsions to varying degrees, depending on the type of aldehyde and protein involved. Cinnamaldehyde and valeraldehyde emerged as the most effective among aroma aldehyde and linear fatty aldehyde, respectively, regarding to their hydrophobicity and conjugation effect. Taking whey protein and cinnamaldehyde as the example, cinnamaldehyde addition decreased the interfacial tension of whey protein and caused the solid-like interfacial layer due to their chemical interaction. Furthermore, acidic pH caused the increase of the interfacial tension between aldehyde and protein. After i n vitro simulated gastrointestinal digestion, C aco-2 cell experiments demonstrated that more peptides from the digesta of cinnamaldehyde-modified whey protein emulsion were transferred than those from the control emulsion. The research results confirm the application of in situ interfacial imine-chemistry as a novel strategy to improve the stability of protein-stabilized emulsions.
✓ 已验证
产品关联
DOI
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2025
·
IF 8
Weiming Hua,Huan Liu,Qichao Fei,Jincheng Wu,Xiangru Wei,Matta Ebaid,Runmi Tao,Dengyong Liu,Shengmei Gai
This study aimed to explore the changes in volatile compounds in mutton during roasting in an air fryer, using solvent-assisted flavor evaporation-gas chromatography–mass spectrometry (SAFE-GC–MS) and gas chromatography-immersion mass spectrometry (GC-IMS). Significant differences in the volatile compound profiles of different samples were detected using both GC-IMS, an electronic nose and GC–MS analysis. Among them, compounds such as ( E , E )-2,4-decadienal, ( E )-2-heptenal, and octanal showed a gradual increase in concentration throughout the roasting process. This increase was likely attributed to the oxidation of oleic and linoleic acids. Additionally, the levels of glucose, ribose, and free amino acids gradually decreased, as these compounds were consumed during the Maillard reaction, which caused the formation of volatile compounds like 2,5-dimethylpyrazine, methylpyrazine, and 3-ethyl-2,5-dimethylpyrazine. This study provided valuable insights into the use of air fryers as a novel approach for enhancing the flavor of meat products.
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2025
·
IF 6.2
Yongjia Cheng,Yao Chen,Jianjun Liu,Dongyang Li,Juan Zhang,Chaojie Li,Wen Yang,Zhiwei Lei
Plants release a variety of defensive volatiles in response to biotic stress. The present study examined interactions between Colletotrichum fructicola and the defense volatiles induced by this fungal species in the tea cultivar “Qiancha No. 1”. Analysis of the volatiles emitted from C. fructicola-infected leaves of “Qiancha No. 1” revealed that four volatiles showed a relative content increase of more than 2%. Fungicidal activity assays demonstrated that decanal exhibited the strongest antifungal activity among the four volatiles. Further physiological experiments demonstrated that the antifungal mechanism of decanal was associated with disruption of the cell wall and the membrane. Transcriptome analysis revealed that the genes encoding Chitinase 1, chitin synthase 1, and endochitinase42 were identified as potential targets that may be involved in cell wall degradation by decanal. Additionally, genes encoding cytochrome P450-DIT2 and multidrug resistance protein fer6 were identified as potential targets that may be associated with membrane damage. This study is the first to demonstrate that decanal acts as a direct defense volatile in the interaction between C. fructicola and “Qiancha No. 1,” highlighting its potential as an effective antifungal agent.
✓ 已验证
产品关联
DOI
PubMed
高影响因子
ACS Food Science & Technology
·
2025
·
IF 2.8
Yifei Zhang,Zhenyu Fan,Daming Fan,Mingfu Wang,Yueliang Zhao
Cooking oil fumes contain various volatile organic compounds, such as aldehydes, which are major indoor air pollutants. Our previous study found that quercetin significantly inhibited the aldehyde emissions from heat-treated soybean oil. In this study, a simulated frying system was established to evaluate the inhibitory effects of 18 flavonoids with different structures on aldehyde emissions from heat-treated oil, and the structure–activity relationship was analyzed. The results showed that the flavonoids with an o-dihydroxyl group (3′,4’-o-dihydroxyl) in the B-ring and containing a 2,3 double bond and a 4-carbonyl group in the C-ring had stronger inhibition efficiency on the emissions of aldehydes. Flavanols containing galloyl groups have a strong inhibitory effect on aldehyde emissions. Isoflavones showed a relatively poor inhibitory efficiency. Further studies showed that flavonoids have selective inhibitory effects on the emissions of aldehydes. For example, flavonols exhibit stronger inhibitory activity against the emissions of 2-butenal, 2-ethylacrolein, t-2-hexenal, heptanal, octanal, and t,t-2,4-heptadienal. Flavanols exhibit stronger inhibition, specifically against the emissions of hexanal, heptanal, heptenal, and octanal. In addition, there was no significant correlation between the antioxidant activity of flavonoids and their inhibitory effects on aldehyde emissions. This study revealed the structure–activity relationship of flavonoids in inhibiting aldehyde emissions from heat-treated soybean oil and provided theoretical support for selecting appropriate natural plant compounds to inhibit aldehyde emissions from heated oil and reduce indoor air pollution.
✓ 已验证
产品关联
DOI
高影响因子
Food & Function
·
2020
·Vol. 12
·期 4
·1626-1638
·
IF 4.171
Xu-Hui Huang,Yu-Ying Zhang,Ming Zhu,Da-Yong Zhou,Ming Du,Bei-Wei Zhu,Xiu-Ping Dong,Ian Fisk,Lei Qin
Clam is a kind of nutritious, delicious and economical aquatic food around the world and is famous for its unique aroma. Instrumental analysis, sensory analysis, and comprehensive statistical analysis were performed to explain the relationship between aroma and odorants in clam soup. Six extraction methods combined with GC-MS and sniffing were utilized to obtain the aroma fingerprints of clam soup and to analyze the correlation with aroma perception. Solvent extraction methods were more effective than headspace extraction methods for the volatiles of clam soup. SAFE was the best method to obtain the most comprehensive information of volatiles of clam soup. The sequence of a combination of different extraction methods and SAFE would also affect the results of volatiles extracted from clam soup. Volatiles extracted via SDE, P&T, and SPME would add further information to the result of SAFE. A total of 119 volatile compounds were identified from clam soup by summarising the results of different extraction methods. The significant effect of 14 key odorants in clam soup on aroma perception was verified by aroma recombination and odorant omission tests. A neural network diagram of the aroma profile was designed to visualize the information of odor perception. Furthermore, the results would be beneficial for aroma research studies of aquatic food and the processing of clam products.
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2017
·
IF 4.529
Shu-Jian Zheng,Ya-Lan Wang,Ping Liu,Zheng Zhang,Lei Yu,Bi-Feng Yuan,Yu-Qi Feng
In this study, we developed a strategy for profiling of thiols and aldehydes in beer samples by stable isotope labeling-solid phase extraction-liquid chromatography-double precursor ion scan/double neutral loss scan-mass spectrometry analysis (SIL-SPE-LC-DPIS/DNLS-MS). A pair of isotope reagents ( ω -bromoacetonylquinolinium bromide, BQB; ω -bromoacetonylquinolinium- d 7 bromide, BQB- d 7 ) were used to label thiols; while for the aldehydes, a pair of isotope reagents (4-(2-(trimethylammonio) ethoxy) benzenaminium halide , 4-APC; 4-(2-(trimethylammonio) ethoxy) benzenaminium halide- d 4 , 4-APC- d 4 ) were used. The labeled thiols and aldehydes were extracted and purified with solid-phase extraction, respectively, followed by LC–MS analysis. Using the proposed SIL-SPE-LC-DPIS/DNLS-MS methods, 76 thiol and 25 aldehyde candidates were found in beer. Furthermore, we established SIL-SPE-LC-MRM-MS methods for the relative quantitation of thiols and aldehydes in different beer samples. The results showed that the contents of thiols and aldehydes are closely related to the brands and origins of beers.
✓ 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）