Search Results (13)

As a National Geographical Indication (GI) product, Wenzhou Ougan (WZ) is difficult to distinguish visually from mandarins of other origins. In this study, 34 peel samples and 47 juice samples from WZ and three external origins were analyzed by headspace gas chromatography–ion mobility spectrometry (HS-GC-IMS), and their VOC fingerprints were compared. A total of 59 and 68 VOC signal variables were extracted from peel and juice samples, respectively; compound assignments were tentative annotations based on retention index and drift time matching with the GC-IMS library. Gallery plots and two-dimensional spectra revealed distinct differences in several VOC signal regions among origins. Principal component analysis (PCA), partial least squares discriminant analysis (PLS-DA), and variable importance in projection (VIP) values were used to evaluate grouping trends and screen discriminant VOC signal variables. For WZ-origin samples, the main WZ-high discriminant VOC signal variables in peel included furfuryl alcohol, 3-octanone, pentanal, n-nonanal, ethyl 2-methylbutyrate, butyl hexanoate, alpha-pinene, and 3-methylbutyric acid, while those in juice mainly included beta-ocimene, limonene, furfuryl alcohol, 2-acetylfuran, 2-methylfuran, butyric acid, and pentanoic acid. These findings indicate that integrated VOC fingerprints show potential for rapid geographical discrimination of Wenzhou Ougan, while further independent validation and complementary chemical confirmation are required. Full article

Various Maillard reaction products (MRPs) are formed in infant formula during thermal processing and storage. However, safety assessments are often based on individual compounds, which may not adequately reflect the potential risks associated with exposure to multiple coexisting components in real food products. Therefore, this study used GC–MS to screen for typical MRPs in infant formula. Based on the detection results, glyoxal, 2-acetylfuran, 2-furfural, and 5-hydroxymethylfurfural (5-HMF) were selected to establish a mixed-exposure system. Subsequently, using zebrafish as a model, we systematically evaluated the toxic effects of two mixture concentrations, 1/9 maximum non-lethal concentration (MNLC) and 1/3 MNLC, on the immune system, nervous system, gastrointestinal tract, and liver. The results showed that these four MRPs coexisted in infant formula and that combined exposure induced significant biological damage even at low doses. Both mixture concentrations significantly reduced neutrophil and macrophage levels and promoted apoptosis in central nervous system cells. The higher-concentration mixture further reduced T-cell counts, suppressed motor neuron development, and decreased locomotor activity during the light phase. In addition, the higher-concentration mixture decreased the gastrointestinal area, increased the liver area, delayed yolk sac absorption, and caused marked histopathological damage. Compared with single-compound exposure, combined exposure exerted more pronounced effects on immune- and neuro-related endpoints, suggesting synergistic interactions among different MRPs and identifying the immune and nervous systems as the more sensitive targets of toxicity. In summary, mixed exposure to typical MRPs in infant formula may pose a greater biological risk than that predicted by evaluations based on individual components alone. This study provides experimental evidence for identifying combined toxicity and improving the safety risk assessment of MRPs in thermally processed infant foods. Full article

Background/Objectives: Furan derivatives are commonly encountered in food and environmental matrices and may exert biological effects, but their acute cardiovascular actions and potential mitochondrial targets remain insufficiently characterised. This study examined the effects of two simple furan compounds, 2-acetylfuran (2AF) and 5-methylfurfural (5MFF), on arterial blood pressure in vivo and on oxidative phosphorylation in isolated rat liver mitochondria. Methods: Arterial blood pressure was recorded invasively in anaesthetised rats after intraperitoneal administration of 2AF or 5MFF (0.3 µL/g). Systolic, diastolic, and mean arterial pressures, as well as heart rate, were monitored over time. Mitochondrial respiration was assessed in isolated rat liver mitochondria using high-resolution respirometry. Results: Both 2AF and 5MFF induced a rapid hypotensive response, with significant reductions in systolic, diastolic, and mean arterial pressures within 10–15 min after administration. MAP was reduced to a similar extent by both compounds. However, their chronotropic and pulse pressure responses differed: 5MFF increased heart rate and pulse pressure, whereas 2AF induced a delayed bradycardic response without a significant change in pulse pressure. In isolated liver mitochondria, both compounds markedly reduced ADP-stimulated respiration and decreased the respiratory control index, indicating reduced coupling efficiency. Both compounds also increased the cytochrome c effect, suggesting partial impairment of outer mitochondrial membrane integrity. Conclusions: 2AF and 5MFF exert acute hypotensive effects in anaesthetised rats and impair oxidative phosphorylation in isolated rat liver mitochondria. This study provides the first in vivo evidence that 2AF and 5MFF exert hypotensive effects and identifies them as bioactive furan compounds with dual haemodynamic and bioenergetic actions. Full article

2-acetylfuran is a product of the Maillard reaction and is widely found, especially in heat-processed foods such as grain products, baked goods, and dairy products. Although 2-acetylfuran contributes to flavor, high concentrations may be toxic. Its target organs and dose–response relationships remain poorly characterized. In this study, transgenic zebrafish with fluorescently labeled immune and neural systems were used to assess the effects of 2-acetylfuran on immune and neural development. Wild-type zebrafish were employed to assess the toxicity of 2-acetylfuran on locomotor ability, gastrointestinal development, and liver function. The maximum non-lethal concentration (MNLC) and the 10% lethal concentration (LC₁₀) for zebrafish embryos were 0.844 and 0.889 μL/mL, respectively. Regarding immunotoxicity, at concentrations of 0.281, 0.844, and 0.889 μL/mL, 2-acetylfuran significantly reduced the numbers of neutrophils, T cells, and macrophages. Regarding locomotor and neurotoxicity, motor speed and total locomotor distance were significantly reduced at 0.844 and 0.889 μL/mL. These findings were consistent with neurodevelopmental assessments, in which 0.844 μL/mL 2-acetylfuran resulted in a significant increase in apoptotic cells in the central nervous system and markedly shortened peripheral motor nerve lengths. Regarding gastrointestinal toxicity, 0.844 and 0.889 μL/mL 2-acetylfuran significantly reduced the gastrointestinal area, while neutrophil counts showed no significant changes, suggesting a relatively mild effect on the gastrointestinal tract. Regarding hepatic toxicity, all tested concentrations of 2-acetylfuran primarily increased the delayed yolk sac absorption area. Furthermore, at 0.844 μL/mL, histological examination revealed hepatic pathological changes characterized by hepatocyte nuclear swelling, vacuolar degeneration, and hepatocyte necrosis. In summary, this study reveals the multi-organ toxicity profile of 2-acetylfuran in the zebrafish model, with particularly high sensitivity in the immune system and liver. This research provides theoretical support for risk assessment and process control of 2-acetylfuran in foods. Full article

Honey, a sweet and nutritious food produced by honeybees, is extensively consumed by humans due to its potential health benefits. Unfortunately, the adulteration of honey with inexpensive sugar syrups is a prevalent issue. Verifying the authenticity of honey is crucial for maintaining its quality and safety standards. The aim of this study was to identify the illicit addition of sugar syrups to honey imported into the European Union (EU). The European Commission’s Joint Research Centre (JRC) has employed different analytical approaches to detect several markers of adulteration in honey; however, this paper mainly focuses on the use of Liquid Chromatography–High-Resolution Mass Spectrometry (LC-HRMS). Two qualitative methods were developed to detect mannose (Man), difructose anhydride III (DFA III), 2-acetylfuran-3-glucopyranoside (AFGP), and oligo-/polysaccharides with degrees of polymerization (DPs) of 6 to 11. Out of the 320 honey samples provided by the authorities of the participating EU Member States, 147 (46%) were suspicious for non-compliance with the EU Honey Directive 2001/110/EC, mostly due to the presence of mannose and oligo-/polysaccharides. As a result, the development and standardization of sophisticated and universally recognized testing procedures will increase the capability of official control laboratories to detect honey adulteration and will serve as a powerful preventive measure against fraudulent practices in the global honey market. Full article

A recent in vivo study in pigs demonstrated the hypotensive properties of essential oil extracted from the blossoming plant Elsholtzia ciliata. This study was designed to examine the effect of E. ciliata essential oil (EO) on smooth muscle contraction. Tension measurements were performed on prostate strips and intact aortic rings isolated from rats. Results showed that EO caused a concentration-dependent reduction in phenylephrine-induced contraction of both the prostate and aorta, with a more pronounced inhibitory effect in the prostate. The IC₅₀ of EO for the prostate was 0.24 ± 0.03 µL/mL (n = 10) and for the aorta was 0.72 ± 0.11 µL/mL (n = 4, p < 0.05 vs. prostate). The chromatographic analysis identified elsholtzia ketone (10.64%) and dehydroelsholtzia ketone (86.23%) as the predominant compounds in the tested EO. Since both compounds feature a furan ring within their molecular structure, other furan ring-containing compounds, 2-acetylfuran (2AF) and 5-methylfurfural (5MFF), were examined. For the first time, our study demonstrated the relaxant effects of 2AF and 5MFF on smooth muscles. Further, results showed that EO, 2AF, and 5MFF altered the responsiveness of prostate smooth muscle cells to phenylephrine. Under control conditions, the EC50 of phenylephrine was 0.18 ± 0.03 µM (n = 5), while in the presence of EO, 2AF, or 5MFF, the EC50 values were 0.81 ± 0.3 µM (n = 5), 0.89 ± 0.11 µM (n = 5), and 0.69 ± 0.23 µM (n = 4), respectively, p < 0.05 vs. control. Analysis of the affinity of EO for α₁-adrenergic receptors in the prostate suggested that EO at a certain range of concentrations has a competitive antagonistic effect on α₁-adrenergic receptors. In conclusion, EO elicits a relaxant effect on smooth muscles which may be related to the inhibition of α₁-adrenoreceptors. Full article

To discriminate the aroma-active compounds in dried jujube slices through microwave-dried treatments and understand their sensory attributes, odor activity value (OAV) and detection frequency analysis (DFA) combined with sensory analysis and analyzed through partial least squares regression analysis (PLSR) were used collaboratively. A total of 21 major aromatic active compounds were identified, among which 4-hexanolide, 4-cyclopentene-1,3-dione, 5-methyl-2(5H)-furanone, 4-hydroxy-2,5-dimethyl-3(2H)furanone, 3,5-dihydroxy-2-methyl-4-pyrone were first confirmed as aromatic compounds of jujube. Sensory evaluation revealed that the major characteristic aromas of dried jujube slices were caramel flavor, roasted sweet flavor, and bitter and burnt flavors. The PLSR results showed that certain compounds were related to specific taste attributes. 2,3-butanedione and acetoin had a significant positive correlation with the roasted sweet attribute. On the other hand, γ-butyrolactone, 4-cyclopentene-1,3-dione, and 4-hydroxy-2,5-dimethyl-3(2H)furanone had a significant positive impact on the caramel attributes. For the bitter attribute, 2-acetylfuran and 5-methyl-2(5H)-furanone were positively correlated. Regarding the burnt flavor, 5-methyl-2-furancarboxaldehyde and 3,5-dihydroxy-2-methyl-4-pyrone were the most influential odor-active compounds. Finally, 2-furanmethanol and 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one were identified as the primary sources of the burnt and bitter flavors. Importantly, this work could provide a theoretical basis for aroma control during dried jujube slices processing. Full article

As the aroma of Chinese vinegar is a key quality trait that influences consumer liking, a combination of sensory data and instrumental measurements were performed to help understand the aroma differences of six types of Chinese vinegar. A total of 52 volatile compounds, mostly ethyl acetate, acetic acid, and phenethyl alcohol, were detected in six types of Chinese vinegar using solid-phase microextraction coupled with gas chromatography–mass spectrometry (SPME-GC–MS). Combined with open-ended questions, the correlation between consumer liking and the volatile profile of the vinegar was further investigated. More consumers preferred the potato vinegar (B6) described as “having a sweet aroma and fruity vinegar aroma”. The Heng-shun Jinyou balsamic vinegar (B5) was not favored by consumers with its exhibition of “too pungent vinegar aroma”. Based on their preference patterns, consumers were grouped into three clusters by k-means clustering and principal component analysis (PCA). Using partial least squares regression (PLSR), the most important volatile compounds that drove consumer liking in the three clusters were obtained, among which 14 compounds such as 1-methylpyrrole-2-carboxaldehyde, ethyl acetate, and acetylfuran had the greatest impact on consumer liking, which could guide manufacturers to improve product quality and customer satisfaction. Full article

Chitin is one of the most abundant biopolymers on Earth but under-utilized. The effective conversion of chitin biomass to useful chemicals is a promising strategy to make full use of chitin. Among chitin-derived compounds, some furan derivatives, typically 5-hydroxymethylfurfural and 3-acetamido-5-acetylfuran, have shown great potential as platform compounds in future industries. In this review, different catalytic systems for the synthesis of nitrogen-free 5-hydroxymethylfurfural and nitrogen-containing 3-acetamido-5-acetylfuran from chitin or its derivatives are summarized comparatively. Some efficient technologies for enhancing chitin biomass conversion have been introduced. Last but not least, future challenges are discussed to enable the production of valuable compounds from chitin biomass via greener processes. Full article

The aroma characteristics of six red jujube cultivars (Jinchang—‘JC’, Junzao—‘JZ’, Huizao—‘HZ’, Qiyuexian—‘QYX’, Hetiandazao—‘HTDZ’, and Yuanzao—‘YZ’), cultivated in Xinjiang Province, China, were studied by E-nose and GC-IMS. The presence of acetoin, E-2-hexanol, hexanal, acetic acid, and ethyl acetate played an important role in the classification results. JC, JZ, HZ, and YZ were different from others, while QYX and HTDZ were similar to each other. HZ had the most abundant specific VOCs, including linalool, nonanoic acid, methyl myristoleate, 2-acetylfuran, 1-octen-3-one, E-2-heptenal, 2-heptenone, 7-octenoic acid, and 2-pentanone. HZ had higher intensity in jujube ID, floral, sweet, and fruity attributes. Correlation analysis showed that jujube ID (identity) might be related to phenylacetaldehyde and isobutanoic acid that formed by the transamination or dehydrogenation of amino acids; meanwhile, the sweet attribute was correlated with amino acids, including threonine, glutamic acid, glycine, alanine, valine, leucine, tyrosine, phenylalanine, lysine, histidine, and arginine. Full article

The structural preferences of furanic compounds were studied using a combination of a molecularly imprinted film (MIF) on a piezoelectric-quartz chip. The furanic compounds and their derivatives were used as the templates. Owing to their similar heterocyclic structures, it is difficult to verify the structural differences between the templates. Therefore, a new cross-linker (Methacr-l-Cys-NHBn)₂, was employed to generate a platform on a quartz crystal microbalance (QCM) chip. The cross-linker self-assembled to link the surface of the chip to copolymerize with other functional monomers. A layered film with chiral hydrophobicity and rigidity was thus fabricated. Subsequently, Acr-l-Ser-NHBn was utilized as a chiral monomer to construct MIF on a QCM chip. Forcomparison, we synthesized a more hydrophobic monomer, Methacr-l-Ser-NHBn, to enhance the binding ability of the MIF. The QCM flow injection system was handled in an organic solvent system. The proportion of the monomers was adjusted to optimize the recognition ability of these films. As the binding ability of the MIF toward model templates and structurally-related furanic compounds was improved, a MIF derived from 2-furaldehyde (FUL) achieved a lower detection limit (10 ng/mL). The binding properties of MIFs prepared against furanic compounds exhibited strong similarities to the binding properties of other compounds with heterocyclic ring structures. For example, 2-furaldehyde is very similar to 2-formylthiazole, 2-acetylfuran is similar to 2-acetylthiazole, and 2-furfuryl alcohol is similar to imidazole-2-methanol. Such recognition ability can help distinguish between the structural counterparts of other small heterocyclic compounds. Full article

Volatile compounds of coffee brewed under various roasting conditions and by different brewing methods were analyzed. Green coffee beans (Coffea arabica) were roasted at 235 °C for 13 min, 240 °C for 15 min, and 245 °C for 17 min. Roasted coffee beans were ground into particles of three different sizes (710, 500, and 355 μm) and brewed by an espresso coffee machine and the cold brew method. Three types of water (filtered, tap, and bottled) were used for coffee extraction. SPME-GC-MS results indicated that increasing the roasting temperature and time increased the levels of 2,2′-methylene-bis-furan, guaiacol, and 4-ethylguaiacol (p < 0.05) and decreased the levels of furfural (p < 0.05). Grind size was inversely proportional to the measured signal of volatiles by GC-MS (p < 0.05). The measured GC/MS intensities of 2-methylpyrazine, 2,5-dimethylpyrazine, and 2-methoxy-4-vinylphenol were significantly higher in coffee brewed with filtered water (p < 0.05) than tap and bottled water. 2-Methylpyrazine, 1-methylpyrrole, and 2-acetylfuran were the most abundant components in the cold brew. Overall, roasting conditions and extraction methods were determined to be significant factors for volatile compounds in coffee. This is the first study showing the analysis of volatile compounds in coffee according to various types of water and extraction methods, such as espresso and cold brew coffee. Full article

The hydrazide-hydrazone derivative 1 was formed through the reaction of cyanoacetic acid hydrazide with 2-acetylfuran. Compound 1 underwent a series of hetrocyclization reactions through its reaction with different chemical reagents to produce arylidene, coumarin, aryl hydrazone, pyridine, thiophene and thiazole derivatives 2–10. The MIC values for the newly synthesized products were tested against E. coli, B. cereus, B. subtilis and C. albicans compared with ampicilline and cycloheximide as reference drugs. Full article