FOOD CHEMISTRY
·
2024
·
IF 8.5
Yu Zhao,Wanying He,Ping Zhan,Jingzhang Geng,Peng Wang,Honglei Tian
The ginger-infused stewed beef exhibited a satisfactory odor in Chinese cooking meat. This study aimed to reveal its aroma quality and perception mechanism through electronic nose, sensory evaluation and gas chromatography–mass spectrometry (GC–MS), gas chromatography-ion mobility spectrometry (GC-IMS) coupled with chemometric methods and molecular docking. Sensory evaluation and electronic nose analysis indicated ginger could greatly modify aroma profile of beef. Most C6-C10 aldehydes significantly decreased and terpenes increased in ginger-infused stewed beef. Orthogonal partial least squares-discriminant analysis (OPLS-DA) found 7 key markers for distinguishing stewed beef with or without ginger. Ginger additions could reduce fatty acids consumption. Moreover, the key contributors of fatty, bloody, meaty, ginger and mint aroma attributes, namely ( E )-2-octenal, 1-octen-3-ol, 2-acetylthiazole, zingiberene and γ -elemene, respectively, selected by partial least squares regression (PLSR) analysis were docked with the olfactory receptor. Hydrogen bonds and hydrophobic interactions were the main interaction forces between olfactory receptor and the five compounds.
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JOURNAL OF HAZARDOUS MATERIALS
·
2024
·
IF 12.2
Yaxing Ma,Li Chen,Ying Luo,Chuixiu Huang,Xiantao Shen
Lead (Pb) poisoning is estimated to account for 1 % of the global disease burden. The gold standard for diagnosing lead poisoning in human body relies on blood lead level (BLL), which is always performed in hospitals using expensive instruments. However, there are still many countries and regions with a lack of medical resources (without enough professional medical staff and analytical instruments). To achieve a facile diagnosis of lead poisoning by ordinary residents (without any expertise), this study conducted a research study on 810 participants to discover and validate a new lead poisoning indicator (creatinine-corrected urinary lead level, cULL) beyond BLL in non-invasive samples. A point-of-care testing (POCT) device to measure cULL was developed, equipped with liquid-phase microextraction and electromembrane extraction on a paper-based analytical device for on-site separation of lead and creatinine in the urine, using a smartphone for the quantification of analytes. The cULL as a novel indicator and the POCT device developed could be effective in reducing the risk of damage from lead contamination.
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JOURNAL OF CHEMICAL AND ENGINEERING DATA
·
2017
·
IF 2.323
Jing Zhao,Jianzhou Wu,Yitong Dai,Xinxin Cheng,Haiyun Sun,Yongsheng Guo,Wenjun Fang
Measurements on density and viscosity at T = (293.15, 298.15, 303.15, 308.15 313.15, 318.15, 323.15, 328.15, and 333.15) K and the pressure P = 0.1 MPa for binary mixtures of n-dodecane or methylcyclohexane with 1-heptanol or cyclohexylmethanol have been carried out over the whole composition range. Densities were measured with a vibrating-tube densimeter. Viscosities were determined by an automatic microviscometer based on the rolling-ball principle. The excess molar volumes (VmE) and viscosity deviations (Δη) were calculated with experimental data and fitted to the Redlich–Kister equation. The results of these excess or deviation functions are explained by molecular interactions and structural effects. Freezing points were measured with a differential scanning calorimeter. The fundamental data, VmE and Δη can be used to study the nature of mixing behaviors between new hydrocarbon fuels.
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CATALYSIS TODAY
·
2024
·
IF 5.2
Jipeng Wang,Xinli Tong,Chen Guo,Yahui Wei
The high entropy oxides are widely studied as the potential catalytic materials owing to their unique structure and excellent properties. In this work, a new high entropy oxide catalyst MnFeCoNiCuO x was successfully prepared and used for the oxidative condensation reaction of furfural (FUR) and aliphatic alcohol , where the carbon-chain length can be selectively increased under the mild conditions. For the selective oxidative transformation of FUR with n-butanol, a more than 99.0 % conversion of FUR and 91.5 % selectivity of 2-(furanyl-2-methylene) butanal was obtained at 80 ºC for 2 h. In addition, the oxidative condensation of FUR with ethanol, n-propanol, n-pentanol, n-hexanol and n-heptanol was also carried out with the MnFeCoNiCuO x - LiOH as catalyst system in the presence of molecular oxygen , where a moderate to high product yields were acquired. Furthermore, the characterizations of catalyst showed that the existence of abundant oxygen vacancy and high specific area was greatly important to the catalytic reactions .
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FOOD CHEMISTRY
·
2025
·
IF 9.8
Dehao Meng,Dongbo Zhao,Zhichao Zhao,Xiaoxue Wang,Yi Wu,Yonghui Li,Zhaolin Lv,Qilin Zhong
To clarify the aromatic compounds of sea buckthorn and their formation pathways, the key aroma compounds in Hippophae rhamnoides subsp. sinensis were determined first. There were 21 compounds identified as the key aroma components (e.g. ethyl isovalerate, ethyl caproate, ethyl octanoate, 1-hexanol, 1-nonanol, phenylethyl alcohol, nonanal, 6-methyl-5-heptene-2-one) of sea buckthorn, which were mainly composed of esters and alcohols. There were obvious differences in the composition of compounds among Hippophae rhamnoides subsp. sinensis (SI, SS) and Hippophae rhamnoides subsp. thibetana (TS). Esters were the main volatiles of Hippophae rhamnoides subsp. sinensis (SI, SS), while alcohols were the main volatiles of Hippophae rhamnoides subsp. thibetana (TS), which resulted in a lack of overall aromas in TS and a strong fruity and winy odor in SI and SS. The aroma of sea buckthorn could be reproduced well by analyzing key aroma components. Additionally, oleic acid, linoleic acid, leucine, phenylalanine, lycopene, and other compounds generated key aroma compounds by fatty acid oxidation pathway, amino acid degradation pathway, mevalonic acid pathway, methylerythritol phosphate pathway, carotenoid degradation pathway. Therefore, the key aroma compounds in sea buckthorn berries and their metabolic pathways were studied in the paper, which provided the research basis for genetic breeding and fine processing of sea buckthorn.
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FOOD RESEARCH INTERNATIONAL
·
2024
·
IF 7
Xueli Chen,Haoyue Liu,Cong Li,Yujuan Xu,Baocai Xu
To clarify the characteristic aroma compounds and flavor discrepancies of five Chinese typical pig species, headspace-solid phase microextraction gas chromatography–olfactometry-mass spectrometry (HS-SPME/GC-O-MS), electronic nose (E-nose), aroma recombination and omission experiments were used to analyze the characteristic aroma and boundary of five boiled pork. A total of 38 volatile compounds were identified, of which 14 were identified as important odorants with odor-activity values (OAVs) greater than 1. Aroma recombination and omission experiments revealed 8 key characteristic aroma compounds, which significantly contributed to the overall aroma. Sensory evaluation of the recombination model with the 8 aroma compounds scored 3.0 to 4.0 out of 5 points. 12 potential markers were identified to distinguish by principal component analysis (PCA) and partial least squares discriminant analysis (PLS-DA), including (E)-2-octenal, 3-ethyl-2-methyl-1,3-hexadiene, (E)-2-heptenal, 2-pentylfuran, cyclooctanol, 1-heptanol, sec -butylamine, D-limonene, N-vinylformamide, 2,3-octanedione, 2-ethylfuran and 3-pentanamine. Alongside benzaldehyde and pentanal, the combinations and fluctuations of these 14 aroma markers were proposed to constitute the aroma boundaries of different pork breeds. The aroma-active substances were able to effectively differentiate different breeds.
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Food Bioscience
·
2025
·
IF 5.9
Ruirui Li,Dongyue Yang,Zhiyu Li,Xiaohong Tang,Ke Zhong,Yan Ding,Xiaomei Han,Xueqiang Guan,Yuxia Sun
Grapes grown in the Yantai wine region typically exhibit lower phenolic content and sugar levels, resulting in wines with relatively lower sensory quality. This study aims to assess the impact of stem-contact fermentation on the quality of wines from this region. Cabernet Sauvignon and Merlot grapes were selected winemaking, using three approaches: 100% destemming, and stem-contact fermentation with 10% and 20% grape stems, respectively. After alcoholic fermentation, the wines were analyzed for oenological parameters, phenolic compounds, color parameters, volatile compounds, and sensory evaluation. The results showed that stems did not negatively impact the oenological parameters. In Cabernet Sauvignon wines, stems resulted in a significant increase in total phenolics, anthocyanins, and tannins. In Merlot wines, stems caused a significant increase in total phenolics and a notable reduction in total anthocyanins. Stems primarily affected the anthocyanin content in both Cabernet Sauvignon and Merlot wines, with minimal effects on the proportions of individual anthocyanins. PLS-DA analysis further revealed that stems significantly affected the levels of total tannins, (−)-epigallocatechin, and total phenolic compounds in Cabernet Sauvignon wines, as well as the levels of (−)-epigallocatechin and total phenolics in Merlot wines. The presence of grape stems also significantly influenced the volatile compounds in the wine. When 20% of grapes retained their stems, there was a trend toward higher volatile content, resulting a more complex aroma profile. Overall, retaining some stems during fermentation is an effective strategy to enhance the quality of wines from the Yantai wine region.
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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.
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JOURNAL OF CHEMICAL AND ENGINEERING DATA
·
2025
·
IF 2.1
He Ma,Houchun Yan,Menghao Du,Yingmin Yu,Qingsong Li
To separate methyl 2-hydroxyisobutyrate from an aqueous solution, alkyl alcohols were selected as extractants. The liquid–liquid equilibrium data for the system {water + methyl 2-hydroxyisobutyrate + extractants (1-hexanol, 1-heptanol, 1-octanol, and 1-nonanol)} were determined at a temperature of 303.2 K. The partition coefficients and separation factors were calculated to assess the effectiveness of the extraction process. Additionally, the data were correlated using the NRTL and UNIQUAC models, with parameter regression conducted accordingly. The GMcal_TieLinesLL tool was utilized to evaluate the regression model parameters, and the results conformed to the Gibbs stability criterion. The present study further investigates the separation mechanism through analyses of σ-profile, deformation charge density, interaction energies, and Reduced Density Gradient (RDG) analysis. Ultimately, it was concluded that 1-nonanol exhibited the most effective extraction performance.
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Nanoscale
·
2025
·
IF 5.1
Kelin Chen,Hui Han,Hongbo Cui,Guijian Guan,Ming-Yong Han
Fluorescent carbonized polymer dots (CPDs) were produced in a single solvothermal step by oxidizing primary alcohols (C3–C10 rather than C1–C2) with H2O2 in the presence of catalytic H2SO4 at 200 °C. Spectroscopic and control experiments show that H2O2 first oxidizes the alcohol to the corresponding aldehyde, which undergoes acid-catalyzed aldol condensation/dehydration to build sp2 conjugated polymer frameworks that nucleate and grow into ∼100 nm nanoparticles. The emissive CPDs disperse readily in solution, maintain stable excitation dependent photoluminescence from pH 1 to 14, and can be tuned in terms of yield and absorbance/emission intensity by varying the oxidant/acid ratio or alcohol chain length. Functionally, CPDs exhibit pronounced, selective fluorescence quenching by Fe3+ and p-nitrophenol, with respective detection limits of 83 nM and 21 nM, affording selective detection with high sensitivity for them. These attributes transform low toxicity alcohol feedstocks into robust nanoprobes for environmental monitoring and pollutant analysis, underscoring the sustainability and versatility of this aldehydation–aldol–carbonization strategy.
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PROGRESS IN REACTION KINETICS AND MECHANISM
·
2025
·Vol. 50
·期 1
·
IF 4.8
Jinglan Wang,Ziqiong Xu,Zhanjun Cheng,Boyi Sun,Xuezhi Gao,Zhandong Wang,Jiuzhong Yang,Beibei Yan,Guanyi Chen
Alcohols, primarily produced from biomass, are considered promising, both as alternative fuels and as fuel additives. However, short-chain alcohols suffer from low calorific value, corrosion, and hygroscopicity. In contrast, long-chain alcohols are better candidates as their physical and chemical properties closely match diesel, enabling direct use in engines. n-Heptanol is a potential long-chain alcohol and exhibits excellent combustion characteristics and significantly low-temperature reactivity. To facilitate engine application and enhance the understanding of n-heptanol combustion, its low-temperature oxidation was investigated in a jet-stirred reactor across equivalence ratios of 0.5, 1.0, and 2.0, within the temperature range 550–880 K, at atmospheric pressure. Synchrotron vacuum ultraviolet photoionization mass spectrometry (SVUV-PIMS) identified approximately 29 oxidation species (including aldehydes, alkenes, water, etc.), and quantified their mole fraction profiles. An obvious negative temperature coefficient was observed in n-heptanol oxidation at the equivalence ratios of 0.5 and 1.0. A detailed kinetic model for n-heptanol oxidation was developed based on the Togbé model of n-hexanol oxidation. The results indicated that the proposed model can well reproduce the n-heptanol oxidation experiments. Rate of product (ROP) analysis revealed that the H-abstraction by OH radicals, forming fuel radicals, was the dominant pathway for n-heptanol consumption. Subsequently, fuel radicals predominantly underwent decomposition through the first O2-addition, H-abstraction, and bond dissociation reactions. Furthermore, this study identified the source of aldehydes and alkenes, such as heptanal, hexanal, 1-heptene, 1-hexene, etc., as products of O2-addition reactions on fuel radicals. These findings contribute significantly to a deeper understanding of the oxidative behavior of long-chain alcohol fuels.
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JOURNAL OF SEPARATION SCIENCE
·
2020
·Vol. 43
·期 15
·3129-3135
·
IF 2.878
Xin Di,Xiaojun Zhao,Xiaoli Guo
A green extractant, hydrophobic deep eutectic solvent was first introduced for extraction of tetracycline, oxytetracycline, and chlortetracycline from environmental water samples prior to high-performance liquid chromatography determination. Deep eutectic solvents consist of methyltrioctylammonium chloride and various medium-chain alcohols/acids, and are easy in preparation, low cost and toxicity, desirably biodegradable, and biocompatible. The overall time required for sample preparation was 6 min and the volume of organic solvent used for extraction was only 400 µL. Under the optimized extraction condition, the present method yielded low limit of detection (0.5–2.0 ng/mL), acceptable precision (relative standard deviations < 9.7%), good linearity from 2.0 to 500 ng/mL ( r 2 ≥ 0.9991). This optimized procedure was applied for determination of tetracyclines in different water samples with desirable spiked recovery ranged from 77.5 to 87.6%. There is, therefore, a great potential to further expand application of the method for investigation of other ultra-trace analyte(s) in environmental matrixes.
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