CHEMISTRY OF MATERIALS
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2025
·
IF 7
Yi Yi,Pengxiang Zhang,Yixin Shen,Junhui Tan,Bao-Wen Li
Solution-processable high-k perovskite nanosheets show considerable potential for applications in printed electronics due to their unique structural properties and exceptional physical characteristics. However, their dispersibility and compatibility in various organic solvents remain insufficiently understood, with a lack of systematic investigation, which restricts their broader application potential. In this study, the dispersion behavior of high-k perovskite nanosheets, specifically Ca2Nb3O10 (CNO) and Ca2NaNb4O13 (CNNO), was examined in 20 different organic solvents. By correlating the physicochemical properties of these solvents, including surface tension, dielectric constant, and empirical solvent parameters, with Hildebrand and Hansen solubility models, we identified the underlying solvent–nanosheet interaction mechanisms responsible for dispersion stability. Polar protic solvents, such as water and methanol (MeOH), as well as polar aprotic solvents, like dimethyl sulfoxide (DMSO), acetonitrile (ACN), N,N-dimethylformamide (DMF), propylene carbonate (PC), and N-methyl-2-pyrrolidone (NMP), facilitate uniform and stable nanosheet dispersions. These solvents promote dispersion stability through strong dipole–dipole interactions and moderate surface tension matching. Based on these findings, we developed a series of organic solvent-based inks incorporating high-k perovskite nanosheets, demonstrating excellent printing adaptability for electrical device fabrication, and achieving stable device performance. This work provides a comprehensive library of organic solvents that effectively disperse high-k perovskite nanosheets, thereby broadening their potential applications in printed electronic devices.
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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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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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FOOD CHEMISTRY
·
2025
·
IF 9.8
Yaxing Ma,Jincheng Wang,Li Chen,Chuixiu Huang,Zhiliang Chen,Xiantao Shen
Citizen science-based food quality survey is a new demand in monitoring and management of food quality with development of preventive medicine. In this work, a point-of-care testing (POCT) method was developed specifically for end users to detect nitrite in high-fat food. To avoid the preparation of complex samples in laboratory, a microfluidic paper-based analytical device (μPAD) integrated with solid-phase extraction (SPE) for fat removal and electromembrane extraction (EME) for nitrite separation in high-fat food samples was constructed. For same purpose, a laboratory-free pretreatment method for high-fat food was established, and smartphone-assisted colorimetric sensor was used as a detector for image capture and data analysis. The POCT method constructed specifically for end users showed a limit of detection (LOD) of 1.1 mg/kg. Overall, this paper provides new insights into citizen science as a valuable resource tool for researchers, policymakers, and public interested in understanding and addressing the challenges in food chemistry.
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Bioresources and Bioprocessing
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2025
·Vol. 12
·期 1
·1-16
·
IF 5.1
Deng Jie,Zheng Jia,Li Xing,Huang Dan,Ye Guangbin,Luo Huibo
Qu -aroma is a critical quality indicator for medium–high temperature Daqu (MT- Daqu ). Due to the differences in regional and environmental conditions, these differences are likely to cause variations in the Qu -aroma of MT- Daqu . Despite this, comprehensive research on the variations in Qu -aroma across different regions has been lacking. This study aims to address this gap to analyze the differences in Qu -aroma characteristics of MT- Daqu from seven distinct production areas. Sensory analysis identified seven broad aroma categories and 25 specific aromas characterizing the Qu -aroma of MT- Daqu samples. Chen aroma and roasted aroma were notably more prevalent in MT- Daqu samples from Sichuan compared to those from other regions ( P < 0.05 ). In total, 123 volatile compounds were detected in MT- Daqu , with 42 classified as aroma-active compounds. Among these, 21 aroma-active compounds were identified as markers distinguishing Sichuan MT- Daqu from those produced in non-Sichuan regions, showing significant differences in their concentrations ( P < 0.05 ). Additionally, six major aroma-active compounds were found to significantly contribute to the aroma differences between Sichuan and non-Sichuan MT- Daqu . This study delineates the distinct Qu -aroma characteristics of MT- Daqu from various SAB production areas. The insights gained from this research offer valuable guidance for optimizing flavor profiles in MT- Daqu production. Graphical
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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.
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FOOD CHEMISTRY
·
2019
·
IF 5.399
Zhihui Feng,Yifan Li,Ming Li,Yijun Wang,Liang Zhang,Xiaochun Wan,Xiaogen Yang
Tea aroma is determined by the nature of the plant, the production processes, and many other factors influencing its formation and release. The objective of this study was to investigate the impact of manufacturing processes on the aroma composition of tea. Fresh tea leaves from the same cultivar and growing area were selected for producing the six types of tea: green, white, yellow, oolong, black, and dark teas. Comprehensive analysis by gas chromatography mass spectrometry (GC/MS) was performed for the volatiles of tea infusion, prepared by solid-phase microextraction (SPME), solid-phase extraction (SPE), and solvent assisted flavor evaporation (SAFE). A total of 168 volatile compounds were identified. Black tea has the highest volatile concentration of 710 µg/g, while green tea has the lowest concentration of 20 µg/g. Significantly affected by these processes, tea aroma molecules are formed mainly from four precursor groups: carotenoids, fatty acids, glycosides, and amino acids/sugars.
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JOURNAL OF SEPARATION SCIENCE
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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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LANGMUIR
·
2025
·
IF 3.9
Ruoxin Zhang,Hongsheng Lu,Lingyan Wei,Xingyu Lin,Ziteng Yang,Jie Qi,Zheng Zhang
Interfacial self-assembly offers a promising route to fabricate functional materials, yet achieving robust mechanical performance remains challenging. Here, the self-assembly of nonionic surfactant polyoxyethylene monoalkyl ether (AEO-9) at oil–water interfaces was systematically investigated to form a high-strength interfacial gel. During the self-assembly process, the mechanical strength of the interfacial gel progressively increased, reaching a maximum equilibrium value of 4200 Pa after 24 h. Furthermore, significant gradients in the composition, microstructure, and micromechanical properties of the interfacial gel along the sample height were revealed by fluorescence microscopy, small-angle X-ray scattering (SAXS), and atomic force microscopy (AFM). This unique interfacial self-assembly behavior was further studied via dynamic light scattering and molecular simulations. The solubility differences and polar–hydrophobic interactions are the key factors. Directional migration of AEO-9 from the oil phase (low solubility) to the aqueous phase (high solubility), driven by solubility differences, was found to establish a transient interfacial concentration gradient. This gradient facilitated interfacial enrichment of AEO-9, which was subsequently organized into gradient lamellar liquid crystals (LC) through compositional heterogeneity and polar–hydrophobic interactions. The gradient variations in micromechanical properties were correlated with the gradient structural packing. Moreover, the effects of AEO-9 concentration, brine, temperature, and oil type on the gel’s mechanical properties were examined, highlighting their roles in modulating the polar–hydrophobic balance. This study reveals the dual control of solubility-driven migration and interfacial interactions on gradient formation, establishing a framework for the design of high-performance interfacial materials.
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JOURNAL OF MOLECULAR LIQUIDS
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2025
·
IF 5.2
Yuhua Song,Ru Yan,Rui Dong,Ping Wen,Mingjin Fan
The rational design of lubricants that exploit robust interfacial adsorption and friction-induced tribofilm formation is crucial for achieving tailored performance. Conventional ester lubricants often suffer from weak adsorption and the formation of inferior metal soap films. Herein, we report a molecular engineering strategy to synthesize a series of nitrilotriacetate esters with customizable structures by regulating alkyl chain length, branching, and ester group count. The optimized tridecyl 2,2′,2″-nitrilotriacetate (TDNA) exhibits superlative lubrication performance. Its trigonal pyramidal geometry, featuring three ester groups coordinated with a central nitrogen atom, facilitates a stable five-membered chelate structure that acts as a powerful “atomic anchor” to the metal surface, ensuring strong interfacial adhesion. The three linear alkyl chains further self-assemble via intensive van der Waals interactions, forming a dense and highly ordered molecular film. Under rubbing incitation, this robust adsorbed layer acts as a sacrificial precursor, undergoing in-situ degradation and metal-catalyzed reorganization into a protective graphene-like carbon tribofilm, rather than conventional metal soaps. This synergistic mechanism of atomic anchoring and controllable graphitization establishes a self-renewing lubrication system, resulting in significantly reduced friction and wear. This work provides profound insights into the molecular-level design of high-performance, sustainable lubricants.
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FOOD CHEMISTRY
·
2025
·
IF 9.8
Yanyan Cao,Meng Tao,Anan Xu,Zheng Tu,Shanshan Wang,Qinyan Yu,Sixu Li,Zhengquan Liu
Black tea contains sweet aroma compounds (SACs) with sweetening potential. However, a systematic understanding of their composition, enhancing effects, and underlying mechanisms is lacking. This study identified 14 key SACs in global sweet-aroma black teas using headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry. Electronic tongue and sensory validation confirmed their sweetness-enhancing effects in a sugar-free black tea beverage and revealed their inherent taste properties (sweetness, astringency, pungency, and cooling). Molecular docking and dynamics simulation elucidated the stable bindings of T1R2/T1R3-benzeneacetaldehyde/ β -damascenone, α -amylase-benzeneacetaldehyde, TRPV1-geraniol, and TRPM8-methyl salicylate, mediated by hydrogen bonding and hydrophobic interactions. These protein-ligand complexes were proposed to modulate sweetness, sweet aftertaste, heat-evoked sweetness, and cooling-enhanced sweetness, respectively. Consequently, this study demonstrates that SACs enhance sweetness through cross-modal interactions and inherent taste properties, providing novel mechanistic insights and actionable strategies for flavor optimization in tea beverages and other food products.
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Food Chemistry-X
·
2025
·
IF 8.2
Xiaoying Li,Gang Li,Haijing Wang,Chunsheng Liu,Chunrui Rong,Fuhang Song,Caixia Chen,Junkai Wu
The changes in volatiles during postharvest storage of three peach cultivars (JC, ZYP9 and ZY8) were tracked under two temperature conditions (25 °C and 4 °C). Overall volatile content significantly decreased during storage over time, specifically with a marked decrease in ester levels, while the relative proportions of alcohols, aldehydes, and ketones increased during cold storage. These changes in volatile composition revealed three distinct storage stages across the cultivars, with the middle stage marking a critical turning point in volatile flavor quality. Among the cultivars, ZYP9 and ZY8 exhibited better adaptability to cold storage than JC. The reduction in key esters, coupled with the increase in alcohols and aldehydes, led to altered aroma profiles and the development of off-flavors in cold-stored peaches. Overall, this study provides valuable insights into the dynamic changes in flavor volatiles during postharvest storage and contribute to a deeper understanding of aroma quality in stored peaches.
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