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Liu X, Zhao K, Miao X, Zhan H. Potential of ultraviolet laser pulse-induced current for characterizing the grain size of table sugar. Heliyon 2023; 9:e21195. [PMID: 37954347 PMCID: PMC10632695 DOI: 10.1016/j.heliyon.2023.e21195] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2023] [Revised: 10/05/2023] [Accepted: 10/18/2023] [Indexed: 11/14/2023] Open
Abstract
In this work, we proposed a laser-induced current (LIC) method to investigate the grain-size dependence of the plasma of table sugar induced by a nanosecond (ns) pulsed ultraviolet laser in the size range of <180 μm->550 μm and achieve the lower power consumption in measurement. Under multiple laser irradiations and an external electric field (Vb) of 200 V, the LIC variation's (ΔIp) standard deviation and variance were 0.53 nA and 0.05 nA, respectively, indicating the relatively small systematic error during the testing process. The Vb causes a decrease in the possibility of electron-ion complexation and accelerates the separation, resulting in an increase in ΔIp with Vb. With increasing grain size (diameter D) of table sugar, ΔI demonstrate a valley-like behaviour and 250-380 μm is the critical range Dc where ΔI is very weak and considerably depends on the Vb with the slope of 0.031 nA/V. At D > 550 μm and Vb = 5 V, ΔI intensities monotonically rise by 30 % when D surpasses Dc. In this instance, the energy was the main contributor to the LIC signal during plasma generation and expansion. While D is less than Dc, ΔIp increases by 27 % at D ≤ 180 μm and Vb = 5 V. The yield stress is the main reason for the formation of plasma with high temperature and density in this situation because the sugar behaves like an elastic solid. The reason for such a LIC variation trend was discussed, which can be explained by considering the morphological, thermal and mechanical properties competing with each other. The present result suggests that the LIC method enables non-contact characterisation of sugar particle size at low-power consumption.
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Affiliation(s)
- Xuecong Liu
- College of Information Science and Engineering, China University of Petroleum, Beijing 102249, China
- Beijing Key Laboratory of Optical Detection Technology for Oil and Gas, China University of Petroleum, Beijing 102249, China
- Key Laboratory of Oil and Gas Terahertz Spectroscopy and Photoelectric Detection, Petroleum and Chemical Industry Federation, China University of Petroleum, Beijing 102249, China
| | - Kun Zhao
- College of New Energy and Materials, China University of Petroleum, Beijing 102249, China
- Beijing Key Laboratory of Optical Detection Technology for Oil and Gas, China University of Petroleum, Beijing 102249, China
- Key Laboratory of Oil and Gas Terahertz Spectroscopy and Photoelectric Detection, Petroleum and Chemical Industry Federation, China University of Petroleum, Beijing 102249, China
| | - Xinyang Miao
- College of New Energy and Materials, China University of Petroleum, Beijing 102249, China
- Beijing Key Laboratory of Optical Detection Technology for Oil and Gas, China University of Petroleum, Beijing 102249, China
- Key Laboratory of Oil and Gas Terahertz Spectroscopy and Photoelectric Detection, Petroleum and Chemical Industry Federation, China University of Petroleum, Beijing 102249, China
| | - Honglei Zhan
- College of New Energy and Materials, China University of Petroleum, Beijing 102249, China
- Beijing Key Laboratory of Optical Detection Technology for Oil and Gas, China University of Petroleum, Beijing 102249, China
- Key Laboratory of Oil and Gas Terahertz Spectroscopy and Photoelectric Detection, Petroleum and Chemical Industry Federation, China University of Petroleum, Beijing 102249, China
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2
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Zhang Y, Stöppelmann F, Zhu L, Liang J, Rigling M, Wang X, Jin Q, Zhang Y. A comparative study on flavor trapping techniques from the viewpoint of odorants of hot-pressed rapeseed oil. Food Chem 2023; 426:136617. [PMID: 37336098 DOI: 10.1016/j.foodchem.2023.136617] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2023] [Revised: 05/20/2023] [Accepted: 06/10/2023] [Indexed: 06/21/2023]
Abstract
Rapeseed oil, as one of the three major vegetable oils in the world, its matrix effect makes the decoding flavor a challenge. Solid-phase microextraction (SPME), SPME-Arrow, headspace stir bar sorptive extraction (HSSE), direct thermal desorption (DTD), and solvent-assisted flavor evaporation (SAFE) were compared based on the odorants in hot-pressed rapeseed oil. Besides, methodological validation for 31 aroma standards was conducted to compare reliability and robustness of these approaches. DTD showed the largest proportion of acids, while the other techniques extracted a majority of nitriles. The highest number of odorants was detected by SAFE (31), followed by HSSE (30), SPME-Arrow (30), SPME (24), and DTD (14). SPME-Arrow showed the best performance in linearity, recovery, and reproducibility followed by SPME, HSSE, DTD, and SAFE. Results reveal the advantages and limitations of diverse methodologies and provide valuable insights for the selection of extraction methods in an oil matrix and flavor decoding.
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Affiliation(s)
- Youfeng Zhang
- Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstr. 12, 70599 Stuttgart, Germany; International Joint Research Laboratory for Lipid Nutrition and Safety, State Key Lab of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
| | - Felix Stöppelmann
- Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstr. 12, 70599 Stuttgart, Germany.
| | - Lin Zhu
- Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstr. 12, 70599 Stuttgart, Germany.
| | - Jiaqi Liang
- Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstr. 12, 70599 Stuttgart, Germany.
| | - Marina Rigling
- Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstr. 12, 70599 Stuttgart, Germany.
| | - Xingguo Wang
- International Joint Research Laboratory for Lipid Nutrition and Safety, State Key Lab of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
| | - Qingzhe Jin
- International Joint Research Laboratory for Lipid Nutrition and Safety, State Key Lab of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
| | - Yanyan Zhang
- Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstr. 12, 70599 Stuttgart, Germany.
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3
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Guo K, Wang Q, Xia T, Wang L, Song H, Yang L. Effect of smelting temperatures on the odor compounds of beef tallow through instrumental and sensory techniques. J Food Compost Anal 2023. [DOI: 10.1016/j.jfca.2023.105280] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/19/2023]
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4
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Wei G, Dan M, Zhao G, Wang D. Recent advances in chromatography-mass spectrometry and electronic nose technology in food flavor analysis and detection. Food Chem 2023; 405:134814. [DOI: 10.1016/j.foodchem.2022.134814] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2022] [Revised: 10/21/2022] [Accepted: 10/28/2022] [Indexed: 11/09/2022]
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5
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Jiang H, Yang S, Tian H, Sun B. Research progress in the use of liquid-liquid extraction for food flavour analysis. Trends Food Sci Technol 2023. [DOI: 10.1016/j.tifs.2023.01.005] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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6
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Xiong YS, Li MX, Jia R, Zhou LS, Fan BH, Tang JY, Gai L, Li W, Lu HQ, Li K. Polyethyleneimine/polydopamine-functionalized self-floating microspheres for caramel adsorption: Interactions and phenomenological mass transfer kinetics. Sep Purif Technol 2023. [DOI: 10.1016/j.seppur.2023.123315] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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Chen E, Zhao S, Song H, Zhang Y, Lu W. Analysis and Comparison of Aroma Compounds of Brown Sugar in Guangdong, Guangxi and Yunnan Using GC-O-MS. Molecules 2022; 27:molecules27185878. [PMID: 36144613 PMCID: PMC9505416 DOI: 10.3390/molecules27185878] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2022] [Revised: 08/31/2022] [Accepted: 09/01/2022] [Indexed: 11/16/2022] Open
Abstract
Guangdong, Guangxi and Yunnan are the three provinces in China that yield the most brown sugar, a brown-red colored solid or powdered sugar product made from sugar cane. In the present study, the differences between odor compounds of brown sugar from Guangdong, Guangxi, and Yunnan provinces in China were compared and analyzed by gas chromatography-olfactometry-mass spectrometry (GC-O-MS). A total of 80 odor compounds, including 5 alcohols, 9 aldehydes, 8 phenols, 21 acids, 14 ketones, 5 esters, 12 pyrazines, and 6 other compounds, were detected. The fingerprint analysis of the brown sugar odor compounds showed 90% similarity, indicating a close relationship among the odor properties of brown sugar in each province. Moreover, the orthogonal partial least squares discriminant analysis (OPLS-DA) was performed to identify the compounds contributing to the volatile classification of the brown sugar from three provinces, which confirmed that OPLS-DA could be a potential tool to distinguish the brown sugar of three origins.
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Affiliation(s)
- Erbao Chen
- Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Shuna Zhao
- Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
- Beijing Engineering Laboratory of Geriatric Nutrition & Foods, COFCO Nutrition and Health Research Institute Co., Ltd., Beijing 102209, China
- Correspondence: (S.Z.); (H.S.)
| | - Huanlu Song
- Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
- Correspondence: (S.Z.); (H.S.)
| | - Yu Zhang
- Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Wanyao Lu
- Beijing Engineering Laboratory of Geriatric Nutrition & Foods, COFCO Nutrition and Health Research Institute Co., Ltd., Beijing 102209, China
- COFCO Sugar Co., Ltd., Key Laboratory of Quality & Safety Control for Sugar Crops and Tomato, Ministry of Agriculture of the PRC, Changji 831100, China
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Zou Y, Zhong Y, Huang L, Xu W, Wu Y, Gao J, Zhong K, Gao H. Effects of brown sugar addition and fermentation time on metabolites and microbial communities of Yibin Yacai. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113720] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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Feng X, Wang H, Wang Z, Huang P, Kan J. Discrimination and characterization of the volatile organic compounds in eight kinds of huajiao with geographical indication of China using electronic nose, HS-GC-IMS and HS-SPME-GC-MS. Food Chem 2021; 375:131671. [PMID: 34865919 DOI: 10.1016/j.foodchem.2021.131671] [Citation(s) in RCA: 61] [Impact Index Per Article: 20.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2020] [Revised: 11/01/2021] [Accepted: 11/21/2021] [Indexed: 12/18/2022]
Abstract
Huajiao (Zanthoxylum bungeanum maxim. and Zanthoxylum armatum DC.) is a highly prized spice in China due to its distinctive aroma and taste. The volatile organic compounds (VOCs) of eight kinds of red and green huajiao which varied according to geographical indication of P.R. China were evaluated by electronic nose (E-nose), headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS). Results showed that red huajiao emitted more terpenes, esters, and fewer alcohols than green huajiao. Partial least squares-discriminant analysis based on GC-MS and GC-IMS data was revealed a good classifying tool for huajiao from different original habitats. Four and eight aroma substances were selected as the potential markers by the variable importance in projection (VIP) variable selection method, respectively. The results of the current study provide a useful basis in the huajiao aroma difference study. Additionally, a rapid huajiao aroma analysis method using GC-IMS was developed.
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Affiliation(s)
- Xiya Feng
- College of Food Science, Southwest University, 2 Tiansheng Road, Beibei, Chongqing 400715, PR China; Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture and Rural Affairs of the People's Republic of China, Chongqing 400715, PR China; Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing 400715, PR China
| | - Hongwei Wang
- College of Food Science, Southwest University, 2 Tiansheng Road, Beibei, Chongqing 400715, PR China
| | - Zhirong Wang
- College of Food Science, Southwest University, 2 Tiansheng Road, Beibei, Chongqing 400715, PR China; Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture and Rural Affairs of the People's Republic of China, Chongqing 400715, PR China; Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing 400715, PR China
| | - Pimiao Huang
- College of Food Science, Southwest University, 2 Tiansheng Road, Beibei, Chongqing 400715, PR China; Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture and Rural Affairs of the People's Republic of China, Chongqing 400715, PR China; Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing 400715, PR China
| | - Jianquan Kan
- College of Food Science, Southwest University, 2 Tiansheng Road, Beibei, Chongqing 400715, PR China; Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture and Rural Affairs of the People's Republic of China, Chongqing 400715, PR China; Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing 400715, PR China.
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Identification of aroma-active components in black teas produced by six Chinese tea cultivars in high-latitude region by GC–MS and GC–O analysis. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03911-x] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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