E-POLYMERS
·
2021
·Vol. 21
·期 1
·500-510
·
IF 2.025
Xiaoguang Ying,Jieyuan He,Xiao Li
An imprinted electrospun fiber membrane was developed for the detection of volatile organic acids, which are key components of human body odor. In this study, hexanoic acid (HA) was selected as the target, polymethyl methacrylate (PMMA) was used as the substrate, and colorimetric detection of HA was achieved by a bromocresol purple (BCP) chromogenic agent. The results showed that the morphology of the fiber membrane was uniform and continuous, and it showed excellent selectivity and specificity to HA. Photographs of the color changes before and after fiber membrane adsorption were recorded by a camera and quantified by ImageJ software by the difference in gray value (ΔGray). This method is simple, intuitive, and low cost and has great potential for application in human odor analysis.
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高影响因子
JOURNAL OF CEREAL SCIENCE
·
2021
·
IF 3.616
Jinguang Liu,Yuqian Liu,Anqi Wang,Zhen Dai,Rui Wang,Hui Sun,Padraig Strappe,Zhongkai Zhou
Yellowing is associated with the changes in rice quality during storage. This study revealed that the increased yellowness of rice was highly associated with the moisture content of rice during storage. The hysteresis loop formed by sorption and desorption curves showed that the water loss of japonica rice was the largest, suggesting the internal structure of japonica rice was more vulnerable to be damaged. The heat enthalpy of rice increased first, and then decreased during yellowing, indicating the changes in the corresponding rice structure. The changes in the moisture migration were monitored by low-field NMR, and the data showed that the content of tightly bound water decreased during yellowing, and the tightly bound water transferred to higher fluidity in medium moisture content (MMC) and higher moisture content (HMC) sample. The concentration of most esters, ketones and alcohols of rice was increased during yellowing in a lower moisture content (LMC) sample. This study revealed that the yellowing process could inhibit the release of some volatiles for MMC and HMC samples. The increased 1,2-dimethoxy-benzene and phenol in HMC sample during yellowing were the characteristic volatiles for the highest yellowed rice samples. This study may highlight the further understanding of rice yellowing mechanism.
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高影响因子
FOOD CHEMISTRY
·
2021
·
IF 7.514
Wensheng Yao,Yingxuan Cai,Dengyong Liu,Yu Chen,Jianrong Li,Mingcheng Zhang,Na Chen,Hao Zhang
In order to help the poultry industry to generate higher quality products, the headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) technique was used to identify volatile substances formed during the processing of Dezhou braised chicken (DBC). A total of 37 volatile substances including aldehydes, alcohols, ketones, esters, terpenoids, furans and pyrazines were identified during DBC processing across seven sampling stages. The analyses identified 2-ethylhexanol as a key flavor chemical within the chicken carcasses, and found that ethyl acetate, 1-hexanol, 4-methyl-2-pentanone and 1-pentanol were mainly produced during the deep-frying stage of processing. Stewing with herbs and spices was found to be an important stage in the flavor impartation process. 2-Butanone, n -nonanal, heptanal and ethanol were positively related to processing stage 3, whereas processing stage 4 was characterized by ethyl propanoate, benzaldehyde, butyl acetate, 2-pentyl furan and 2-heptanone. The processing stages 5, 6 and 7 were not significantly different (P > 0.05) from each other.
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PubMed
高影响因子
FOOD CHEMISTRY
·
2019
·
IF 5.399
Lin Zhu,Xinlei Wang,Xuebo Song,Fuping Zheng,Hehe Li,Feng Chen,Yuhang Zhang,Fuyan Zhang
Changes of key odorants and aroma profiles of Chinese Laowuzeng baijiu during its one-year ageing were determined by HS-SPME–AEDA and direct injection–AEDA (DI–AEDA). Ethyl hexanoate, ( E,E )-2,4-decadienal, and 2-phenylethyl acetate showed the highest FD value (486) in all ageing stages. With regards to aroma profiles, fruity, floral, acidic, sweet/honey and cheesy aromas were enhanced during storage, while pickled vegetable, grain and alcoholic notes weakened during the ageing. Quantitation and OAVs showed that most of the aroma compounds (OAVs > 1), including ethyl esters, aldehydes, and acids, increased their contents within the same period, whereas nonanal, 2-phenylethyl acetate, ethyl benzoate, 4-ethylguaiacol, propanol and 3-methyl-1-butanol decreased in content after the storage of 365 days. Simulated aged samples, in which fresh samples were spiked with 18 compounds, were examined by triangle tests, which indicated that the “fruity” compounds were crucial for maintaining the special aroma profile of an aged sample.
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PubMed
高影响因子
JOURNAL OF MASS SPECTROMETRY
·
2019
·Vol. 54
·期 3
·239-249
·
IF 2.267
Hua-Ming Xiao,Xian Wang,Xing Yang,Feng Zheng,Yu-Qi Feng
Hydralazine has been widely employed in the development of drugs, derivatization reagents, and ligands. In the present work, we reported a new type of dehydrogenated ion [M − H] + that was produced from the hydralazine derivative of hexanal in electrospray ionization mass spectrometry (ESI-MS). The formation of [M − H] + ions in the ESI-MS was found to be independent on the mobile phase composition of the liquid chromatography and ESI source parameters. A series of hydralazine derivatives of aldehyde were investigated to confirm this phenomenon. The results showed that hydralazine derivatives of aldehydes that contained an sp 3 hybridization carbon with a hydrogen at the α-position of aldehydes could form the unexpected [M − H] + ions, whereas hydralazine derivative of acetone could only generate [M + H] + ion in the ESI-MS. We proposed the possible formation mechanism of [M − H] + ion for the hydralazine derivatives of aldehydes: the [M − H] + ion was possibly formed by the loss a hydrogen molecule (H 2 ) from the protonated ion [M + H] + . The results obtained from density functional theory (DFT) calculations supported this proposed formation mechanism of [M − H] + ion.
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PubMed
高影响因子
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
·
2019
·Vol. 99
·期 8
·4123-4128
·
IF 2.422
Fengchuan Yu,Yajun Bai,Tai-ping Fan,Xiaohui Zheng,Yujie Cai
BACKGROUND Cheese ripening involves a complex series of metabolic reactions and numerous concomitant secondary transformations. Alcohol dehydrogenase (ADH) converts aldehydes into their corresponding alcohols, which enrich cheese aroma. RESULTS In this study, we identified five ADH genes in Proteus mirabilis JN458, and these genes were overexpressed and characterized in Escherichia coli BL21 (DE3). The optimum pH was 7.0 for the purified recombinant ADH-1, ADH-2, and ADH-3 and 8.0 for ADH-4 and ADH-5. The optimum temperature was 40 °C for ADH-1, ADH-3, and ADH-5 and 45 °C for ADH-2 and ADH-4. The K m value of ADH-1, ADH-2, and ADH-3 was 34.45, 16.90, and 10.01 µmol L −1 for phenylacetaldehyde, respectively. The K m value of ADH-4 and ADH-5 was 14.81 and 24.62 µmol L −1 for 2-methylbutanal, respectively. CONCLUSION Proteus species play important roles during cheese ripening. The results of our study are important for further research on cheese flavor and for quality control during cheese production. © 2019 Society of Chemical Industry
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PubMed
高影响因子
SENSORS AND ACTUATORS B-CHEMICAL
·
2019
·
IF 6.393
Wei Chen,Zhenhe Wang,Shuang Gu,Jun Wang
Hexanal is a specific volatile organic compound (VOC) for monitoring the quality of various agricultural products and a biomarker for diagnosing lung cancer of human beings. However there is no existing hexanal gas sensor with high sensitivity and selectivity for hexanal detection in the presence of water vapor. Addressing this challenge, a quartz crystal microbalance (QCM) gas sensor modified with a hydrophobic molecularly imprinted polymers (MIPs) composite for hexanal detection was reported. Hexanal could selectively bind with the MIPs through hydrogen bonding while the hydrophobic silica nanoparticles could give the electrode resistant to water vapor. The QCM gas sensor showed the highest response to hexanal among the other tested vapors, and had little responses towards TMA, NH 3 , ethanol, acetone, acetic acid and diethyl ether. Octanal reached the second place followed by nonanal, but they two caused much less frequency shifts than that of hexanal. The QCM gas sensor was reliable for hexanal detection in the range of 1–80 ppm and able to detect hexanal amount from about 14.1 ppm–27.3 ppm in grass carp fillets with about 80% relative humidity in 7 days. The results displayed positive correlation with the solid phase micro extraction-gas chromatography mass spectrometer (SPME-GCMS) analysis of the same grass carp fillets samples, and the correlation coefficient was 0.98. It may offer some new ideas for gas sensors development with high sensitivity and selectivity in areas of quality evaluation of agricultural products and health evaluation of human beings.
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高影响因子
JOURNAL OF FOOD PROCESSING AND PRESERVATION
·
2019
·Vol. 43
·期 10
·e14111
·
IF 1.288
Yiqi Zhang,Xuting Ma,Zhiyuan Dai
Yellowfin tuna is one of the favorite aquatic foods and possesses high economic value due to its unique pleasant flavor and good nutrition quality. Volatile and nonvolatile compounds that affect the flavor quality of tuna fish during canning process were investigated. The volatiles were analyzed by headspace solid-phase microextraction combined with GC-MS and the nonvolatiles were characterized by free amino acids, 5′-nucleotides, and organic acids. Histidine, lysine, inosinic acid, tartaric acid, and succinic acid were the key taste compounds in tuna fish. A total of 7, 9, and 7 aroma-active compounds were identified in raw, cooked, and canned fish samples, respectively. Decanal, nonanal, octanal, and (E)-2-nonenal were the predominant odorants in raw samples. Octanal, nonanal, 2-pentylfuran, 1-octen-3-ol, hexanal, and 2-ethylfuran contributed to the characteristic flavor of cooked samples. 2-Methyl-3-furanthiol, octanal, and nonanal were the main aroma-active compounds detected in the canned samples responsible for the meaty and fatty odor. Practical applications Yellowfin tuna is one of the most commercial fish species for its excellent economic and nutritional value. The tuna fish processing methods are mainly frozen, cooked, smoked, and canned after thermal processing. The flavor components of tuna would vary greatly depending on the processing method. Although quality characteristics are very important for the economic value of tuna, there is scarce information comparing the volatile and nonvolatile compounds in tuna meat during canning process. This research could provide basis data for the process and the quality improvement of tuna products.
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高影响因子
PROCESS BIOCHEMISTRY
·
2019
·
IF 2.883
Zhenghong Hu,Pu Jia,Yajun Bai,Tai-ping Fan,Xiaohui Zheng,Yujie Cai
Alcohol dehydrogenases convert aldehydes causing volatile aromas in cheese into corresponding alcohols. In this study, we cloned and recombinantly produced five novel ADHs from Lactobacillus reuteri DSM20016 in Escherichia coli BL21 (DE3). The resulting proteins have molecular weights between 35 and 39 kDa. The optimum pH for enzyme activity of ADH-1, ADH-2 and ADH-3 was weakly acidic (pH 5, 6 and 5, respectively), compared with pH 7 for ADH-4 and ADH-5. The optimum temperature range for ADH-1, ADH-3, ADH-4 and ADH-5 was 40 °C ―55 °C, compared with 35 °C for ADH-2. These enzymes reduced a broad range of substrates; the highest catalytic efficiency and substrate affinity for ADH-1 was observed with heptaldehyde (K cat /K m = 39.4 s −1 ·mM −1 , K m = 0.459 mM), while 3-methylbutanal was the best substrate for ADH-5 (K cat /K m = 24.0 s −1 ·mM −1 , K m = 1.35 × 10 −2 mM). ADH-2, ADH-3 and ADH-4 exhibited the highest substrate affinity for valeraldehyde, propionaldehyde, and hexanal, respectively (K m = 1.19 × 10 −2 mM, 2.81 × 10 −2 mM, 1.35 × 10 −2 mM). The enzymatic properties indicated that these enzymes effectively converted fragrant compounds during cheese ripening.
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高影响因子
SENSORS AND ACTUATORS B-CHEMICAL
·
2019
·
IF 6.393
Wei Chen,Zhenhe Wang,Shuang Gu,Jun Wang,Yongwei Wang,Zhenbo Wei
Some aldehydes (hexanal, octanal , and nonanal) are specific volatile organic compounds (VOCs) related to the quality of both freshwater fish and marine fish products, and these fish products are usually with relative high moisture. Herein, a quartz crystal microbalance (QCM) gas sensor modified with the hydrophobic amino-functionalized graphene oxide (AGO) nanocomposite for aldehydes detection was reported. The as-prepared materials were studied by X ray diffraction (XRD) patterns, Fourier transform infrared (FTIR) spectra and X-ray photoelectron spectroscopy (XPS). The sensor was exposed towards air streams containing aldehydes (hexanal, octanal, and nonanal in single, binary, and tertiary mixture) vapors with different concentrations under 80 % relative humidity (RH), and the sensor responded well towards aldehydes within 45 ppm. The sensor characteristics were validated by hydrophobicity, sensitivity, reversibility, selectivity and stability analyses. The sensing mechanism was proposed as (1) resistance to water vapor by hydrophobic silica nanoparticles; (2) hydrogen bonding interactions between the functional groups of AGO and aldehydes based on Gaussian calculations. This sensor was successfully applied to detect aldehydes in grass carp fish fillets and hairtail fillets. Solid phase micro extraction-gas chromatography mass spectrometer (SPME-GCMS) was used to detect aldehydes in the same fillets samples, and the results of the sensor and SPME-GCMS were high related with a correlation coefficient of 0.98.
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高影响因子
MICROCHIMICA ACTA
·
2018
·Vol. 185
·期 6
·1-7
·
IF 5.705
Yu Li-Qing,Wang Li-Ya,Su Fei-Hong,Hao Ping-Yu,Wang Huan,Lv Yun-Kai
A stainless steel fiber was coated with a gate-opening controlled metal-organic framework ZIF-7 via a sol-gel method and applied to the solid-phase microextraction of aldehydes (hexanal, heptanal, octanal, nonanal, decanal) from exhaled breath by lung cancer patients. The effects of temperature and time on the sorption and desorption were optimized. Under optimum condition, the modified fiber displays enrichment factors (typically ranging from 300 to 10,000), low limits of detection (0.61–0.84 μg L −1 ), and wide linear ranges of hexanal, heptanal (5–500 μg L −1 ) and octanal, nonanal, decanal (10–1000 μg L −1 ). The high extraction capability for aldehydes is thought to result from (a) the combined effects of the large surface area and the unique porous structure of the ZIF-7, (b) the hydrophobicity and gate-opening effect of the sorbent, (c) the high selectivity of the window, and (d) the presence of unsaturated metal-coordination sites. The coated fiber is thermally stable and can be re-used >150 times. The relative standard deviation (RSD) for six replicate extractions using a single fiber ranged from 1.4–15.3% for intra-day and 2.4–16.1% for inter-day. The fiber-to-fiber reproducibility for three fibers prepared in parallel was in the range of 2.4–12.6% (RSD). The method was applied to the extraction of aldehydes from real samples and to the quantitation by gas chromatography. Recoveries from spiked samples ranged from 84 to 113%.
A metal-organic framework ZIF-7 coated stainless steel fiber was prepared via sol-gel method. The self-made fiber was applied in the solid phase microextraction of aldehydes from exhaled breath of lung cancer patients.
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高影响因子
ENTOMOLOGIA EXPERIMENTALIS ET APPLICATA
·
2018
·Vol. 166
·期 6
·483-490
·
IF 1.454
Guofeng Mao,Jiaxin Tian,Ting Li,Hatem Fouad,Hassan Ga'al,Jianchu Mo
The attraction of parasitoids to their hosts is a key issue in efforts to enhance biological control efficiency. This study was conducted to identify which rice plant volatiles are attractive to females of the rice planthopper egg parasitoid Anagrus nilaparvatae Pang et Wang (Hymenoptera: Mymaridae) by using Y-tube olfactometer behavior assays. Our results demonstrated that 10 of 17 selected volatiles – that is, 3-carene, linalool oxide, linalool, benzyl alcohol, benzaldehyde, methyl salicylate, ( E )-2-hexenal, ( E )-2-hexen-1-ol, ( E )-3-hexen-1-ol, and hexanal – from three major groups of rice plant volatiles – terpenoids, aromatic compounds, fatty acid derivatives – attracted female A. nilaparvatae at various doses. Two full-component mixtures of 10 behaviorally active compounds at different ratios were more attractive to wasps compared with individual volatiles. Blends composed of the 10 behaviorally active compounds in their optimally attractive doses (i.e., each in the dose that elicited the strongest response in the wasps) or at equal mass ratio may be considered as attractants for A. nilaparvatae and thus help to control rice planthoppers.
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高影响因子
危险品化学品经营许可证（带存储）