Search Results (674)

This study comprehensively analyzed the effects of gamma irradiation (GI) on the flavor profile of aged light-flavor tartary buckwheat Baijiu (LTB) using E-nose, E-tongue, and high-sensitivity headspace–gas chromatography–ion mobility spectrometry (HS-GC-IMS). A total of 30 volatile organic compounds (VOCs) were identified, with concentrations showing significant dose-dependent correlations with GI treatment. Aging alone reduced harsh and pungent VOCs (e.g., 1-propanol, 2-methyl butanoic acid ethyl ester), while GI followed by aging further decreased undesirable compounds (e.g., butanal-D, pyrrolidine) and enhanced beneficial flavor components, such as 1,1-diethoxy ethane-D and butanoic acid propyl ester. Notably, this treatment partially restored 1-propanol, triethylamine, and 2-butanone-M, though their levels remained significantly lower than in newly brewed LTB, achieving a more balanced purity and flavor complexity. The significantly elevated levels of tetrahydrofuran-M/D, 1,1-diethoxy ethane-D, and cyclohexane in GI-treated aged LTB, along with their dose-dependent accumulation patterns, suggest their potential as reliable markers. Multivariate analysis confirmed that all three techniques (E-nose, E-tongue, and HS-GC-IMS) effectively differentiated LTB samples, with strong correlations between E-nose and HS-GC-IMS data, as well as between E-tongue and HS-GC-IMS results. This work provides flavor fingerprints and potential markers for gamma-irradiated LTB identification, while proposing an innovative technical approach for rapid flavor assessment of light-flavor Baijiu. Full article

Nanostructured products synthesized using electric arc vapor plasma with various alcohol solutions exhibiting very high enthalpy and low mass flow rates in a direct current discharge in direct contact with a vapor vortex surrounding the arc column were studied. The nanostructured products obtained in our experiments with various alcohol solutions (ethanol, propanol, and benzene) were analyzed using modern nanostructure identification methods. The diameters of the synthesized multi-walled carbon nanotubes (MWNTs) ranged from 9 to 35 nm, single-walled carbon nanotubes (SWNTs) from 2 to 4 nm, and graphene flakes from 1 to 7 sheets, depending on the alcohol solution composition. Fullerene-like structures identified by HRTEM were obtained from a benzene mixture using electric arc vapor plasma synthesis. It is shown that the thermal steam plasma process with various alcohol solutions has great potential for the synthesis of nanotubes and graphene flakes due to the continuous and easy-to-implement method, cheap raw materials and adjustable carbon content due to the combination of different mixture compositions. Full article

Jiaomian base baijiu is an important seasoning liquor used in the blending of sauce-flavor baijiu, yet the mechanism underlying its flavor formation remains insufficiently understood. Moreover, the specific contribution of high-temperature Daqu (HTDQ) to the flavor profile of Jiaomian base baijiu has not been clearly defined. Therefore, this study compared the aroma profiles and flavor compounds of Jiaomian and Chuntian base baijiu. Jiaomian base baijiu displayed stronger Qu-aroma and floral–fruity notes, with six differential flavor markers (VIP > 1) identified, including ethyl acetate, acetaldehyde, and n-propanol. Further analysis showed that yellow HTDQ exhibited greater inner–outer heterogeneity in aroma and flavor profiles than white and black HTDQ. It also contained the highest concentration of flavor compounds and exerted the strongest influence on the flavor of Jiaomian base baijiu. By comparing the flavor compounds of HTDQ and base baijiu, 14 key compounds were identified that mediate the influence of HTDQ on the flavor of Jiaomian base baijiu. These compounds were primarily formed during the early to middle stages of HTDQ fermentation. Correlation analysis further indicated that microorganisms during HTDQ fermentation were predominantly positively correlated with the key flavor compounds. Among them, Thermoactinomyces, Byssochlamys, Kazachstania, Leiothecium, and Trichothecium showed the closest associations—positively correlated with compounds such as 1-nonanol and furfuryl alcohol, and negatively correlated with isovaleric acid. Finally, KEGG enrichment analysis of the flavor compounds suggested that Beta Oxidation of Very Long-Chain Fatty Acids, Mitochondrial Beta-Oxidation of Short-Chain Saturated Fatty Acids, and Fatty Acid Biosynthesis are key pathways involved in the formation of these flavor substances. In summary, this study clarifies the key flavor compounds through which different HTDQ types influence base baijiu flavor, reveals the microbial origins and metabolic pathways of these key flavor compounds, and provides a theoretical basis for regulating HTDQ production and improving the quality of base baijiu. Full article

Carbon dioxide emissions from fossil fuel burning remains a severe environmental challenge that needs to be addressed. Deep eutectic solvents (DESs) have emerged as promising alternatives to conventional alkanolamines for CO₂ capture applications due to their lower volatility and reduced corrosion potential. In this work, two tetrabutylammonium bromide (TBAB)-based systems were synthesized using different hydrogen bond donors: 2-amino-2-methyl-1-propanol (AMP) at a 1:1 molar ratio and p-toluenesulfonic acid (PTSA) at a 1:2 molar ratio. FTIR spectroscopic analysis confirmed that TBAB-AMP (1:1) forms a true DES through hydrogen bonding interactions, whereas TBAB-PTSA (1:2) undergoes proton transfer to form an ionic salt. CO₂ solubility measurements were conducted using the pressure drop method up to 15 bar at 30 °C. The TBAB-AMP system exhibited a CO₂ uptake of 0.194 mol CO₂/mol DES at 14.7 bar, approximately 2.5-fold higher than the TBAB-PTSA system, which achieved 0.079 mol/mol at 14.5 bar. Critical and thermophysical properties were estimated using the modified Lydersen–Joback–Reid, Lee–Kesler, and Haghbakhsh group-contribution methods. Viscosity measurements conducted from 30 to 50 °C revealed that TBAB-AMP exhibited significantly lower viscosity, ranging from 163 to 46 mPa·s, compared to TBAB-PTSA, which showed viscosity values between 536 and 155 mPa·s. The superior CO₂ capture performance of the amine-functionalized DES was attributed to favorable hydrogen-bonding interactions, lower viscosity, which enabled better mass transfer, and enhanced chemical affinity toward CO₂ through carbamate formation. Full article

This paper reports the chiral separation of menthol enantiomers using the VARICOL process to improve productivity. Amylose 3,5-dimethylphenylcarbamate coated on silica gel was employed as the chiral stationary phase, and n-hexane/2-propanol (95/5, v/v) was used as the eluent. To design and optimize the VARICOL process, a linear driving-force model was developed to predict the separation performance. Separation regions of the conventional simulated moving bed (SMB) and VARICOL processes were evaluated and compared. It was found that, under an outlet purity requirement of 95.0%, the five-column VARICOL process has a separation region comparable to that of the six-column conventional SMB process. As an illustrative example, a five-column VARICOL unit and a six-column conventional SMB unit, both operating under the same conditions, were employed to resolve the menthol racemate. Purities for both the extract and raffinate were above 95.0%, and a productivity of 0.400 g_racemate/(L_CSP∙min) and a solvent consumption of 0.355 L/g_racemate were achieved in the VARICOL process. Productivity increased by 20% while solvent consumption maintained relative to the conventional SMB process, though product purities decreased slightly. Full article

3-Acetyl-1-propanol (3-AP) is a key intermediate in the pharmaceutical and pesticide industries, which can be synthesized from the biomass derivative 2-methylfuran (2-MF) through a one-step hydrogenation process with significant economic and environmental benefits. Zeolite-supported metal catalysts showed feasible application, but simply regulating the acidic sites was difficult to break the activity–selectivity balance. Traditional single-metal Pd-based catalysts still suffer from low dispersion. This study constructed the PdZn/TS-1 catalyst for the efficient conversion of 2-MF into 3-AP. The low electronegativity of Zn facilitates the electron transfer from Zn to Pd, forming an electron-rich Pd active center. A small amount of Zn embedded in the Pd lattice causes lattice contraction, optimizing the spatial configuration of active sites. The synergy between the electronic and structural effects significantly improves catalytic performance. Under optimized conditions, the conversion rate of 2-MF reached 80.6%, and the yield of 3-AP reached 69.1%, providing a new paradigm for the design of catalysts for the directed hydrogenation of furan derivatives. Full article

The influence of grape maturity over three consecutive years (2020–2022) on Merlot (Vitis vinifera L.) juice and wine chemical composition was investigated. Grapes were harvested at three time points (H1, H2, and H3) in weekly intervals. Despite the fact that vintage (environmental conditions) had a predominant effect on juice and wine chemical composition, clear separation of samples according to the harvest date was observed in all three vintages. Compounds with the highest contribution towards harvest date separation were common maturity-related juice and wine variables (titratable acidity, pH) as well as some volatiles, whereas differences in total soluble solids between dates were minor and often insignificant. In particular, concentrations of 3-isobutyl-2-methoxypyrazine (IBMP), (Z)-3-hexenol, and 1-hexenol in wines decreased with delayed harvest. All the more, concentrations of 3-mercaptohexanol (3MH) were the lowest in wines from H3 in all three years, whereas concentrations of 3-mercaptohexyl acetate (3MHA) and 4-mercapto-4-methylpentan-2-ol (4MMP) were not influenced by harvest date. Other compounds, such as esters and higher alcohols, with the exception of 1-propanol, did not exhibit a common trend related to the harvest date across three vintages. These results indicate that, during late ripening, harvest-related shifts in juice and wine composition occur even when differences in berry sugar concentration (TSS) at harvest are minor. Full article

A functional Huangjiu-based liqueur (called by Lujiu in China), a type of Chinese rice wine, was developed by incorporating Chinese gall leaven, as a medicinal–edible homologous ingredient, into the fermentation process to enhance its bioactivity. The physicochemical properties and enzymatic activities were investigated and found that supplementation with 2% (v/v) Chinese gall leaven optimized fermentation efficiency and substrate utilization. The co-fermentation significantly elevated the concentrations of bioactive compounds and improved antioxidant capacity, particularly free radical scavenging activity. Compared to traditional Chinese rice wine, the supplemented variant exhibited markedly higher levels of malic acid and phenolic acids. GC-MS analysis identified 85 and 84 volatile flavor compounds in the two supplemented variants, respectively, exceeding the 70 compounds detected in traditional Huangjiu. GC-IMS further revealed significant enrichment of key alcohols (e.g., 3-methyl-1-butanol, 2-methyl-1-propanol) and aldehydes (e.g., propanal, acetaldehyde) in the supplemented group. Microbial community analysis indicated distinct shifts, with increased relative abundances of Pediococcus, Lactiplantibacillus, Aspergillus, and Saccharomyces in the Chinese gall leaven-supplemented fermentation. These results suggest that the native microflora and enzymatic systems of Chinese gall leaven could enhance microbial metabolism and fermentation efficiency, thus contributing to the unique characteristics of rice wine and providing a novel strategy for functional Huangjiu-based liqueur production. Full article

The occurrence of unpleasant odors during the storage of shucked oysters shipped in brine is considered a critical issue in the improvement of oyster quality. This study focused on the storage temperature as a strategy to control odor development and assessed storage conditions at different temperatures. Analyses focused on the bacteria (total viable count and bacterial flora), biochemical induces (pH and total volatile basic nitrogen), and odor (sensory evaluation and volatile organic compounds) of oyster meat and brine. In sensory evaluation and odor sensor measurements, odor intensity remained unchanged at 0 °C but increased significantly at 3 °C. Odor generation was confirmed to be decreased at low temperatures. In addition, compared to 3 °C storage, 0 °C storage effectively suppressed the increase in viable bacterial count, the production of volatile organic compounds, the production of trimethylamine, and the decrease in pH. In particular, the proliferation of Psychrilyobacter and Psychromonas and the production of 1-propanol and short-chain fatty acids were significantly inhibited. In oyster meat, aldehyde production was significantly suppressed at 0 °C. Furthermore, total volatile basic nitrogen levels were also lower than those at 3 °C. Therefore, even a slight temperature difference contributes to improved quality, suggesting that temperature management during storage plays a crucial role in quality changes. Full article

Spinal cord injury (SCI) remains a major clinical challenge due to the limited regenerative capacity of the central nervous system (CNS). Effective scaffolds for repair must combine mechanical compatibility with host tissue, controlled degradation matching the time course of regeneration, and microarchitectural features that promote neuronal survival. Electrospun nanofibrous scaffolds mimic the structural and mechanical features of the extracellular matrix, providing critical cues for neuronal adhesion and glial modulation in neural regeneration. Here, we fabricated biodegradable poly(lactic acid)/poly(ε-caprolactone) (PLA/PCL) scaffolds using a dichloromethane/tetrahydrofuran (DCM/THF) solvent system to induce surface porosity via solvent-driven phase separation. The DCM/THF solvent system formulation produced nanofibers with porous surfaces and increased area for cell interaction. PLA/PCL scaffolds showed a Young’s modulus of ~26 MPa and sustained degradation, particularly under oxidative conditions simulating the post-injury microenvironment. In vitro, these scaffolds enhanced neuronal density up to fivefold and maintained ~80% viability over 10 days in primary neuron–glia cultures. Morphometric analysis revealed that DCM/THF-based scaffolds supported astrocytes with preserved process complexity and reduced circularity, indicative of a less reactive morphology. In contrast, scaffolds fabricated with 1,1,1,3,3,3-hexafluoro-2-propanol (HFIP) displayed reduced bioactivity and promoted morphological features associated with astrocyte reactivity, including cell rounding and process retraction. These findings demonstrate that solvent-driven control of scaffold microarchitecture is a powerful strategy to enhance neuronal integration and modulate glial morphology, positioning DCM/THF-processed PLA/PCL scaffolds as a promising platform for CNS tissue engineering. Full article

In an effort to evaluate the performance of a 5-gallon pot still in separating yeast-derived congeners during the distillation of a grain-based distiller’s beer, the distillates of a fermented mash of cracked corn, malted barley, and wheat were characterized using ¹H NMR spectroscopy and GC-MS. A quantitative comparison using these two techniques is uncommon. Results revealed significant variation in congener concentrations across runs, with a notable discrepancy in the third run possibly due to bacterial contamination, as indicated by high 1-propanol levels. Key congeners, such as acetaldehyde, ethyl acetate, furfural, phenylethanol, and 1,1-diethoxyethane, showed expected distillation behavior across ten fractions, based on their respective boiling points. However, methanol and 1-propanol showed a fairly flat concentration profile across all ten fractions, while those for ethyl octanoate and ethyl hexanoate decreased rapidly and were undetected at fraction 5. White dog (unaged whiskey) fractions from column and combination stills were also analyzed, and the results demonstrate that the small 5-gallon still separates congeners as well as these stills. Finally, a comparison of congener concentrations demonstrates that NMR and GC-MS do not yield identical concentrations of congeners, despite exhibiting similar trends in congener concentrations in the fractions from the still, with GC-MS suggesting higher levels. Full article

Volatile fingerprint analysis using Gas Chromatography–Ion Mobility Spectrometry (GC-IMS) was applied to differentiate cowhide (22 samples), sheepskin (6 samples), and pigskin (6 samples). A total of 126 signal peaks were detected from the whole GC-IMS dataset, with 96 volatile compounds identified. Principal Component Analysis (PCA) revealed distinct clustering: cowhide exhibited unique volatile profiles, separating itself clearly from sheepskin and pigskin, which showed significant similarity. This was confirmed by Hierarchical clustering, K-means clustering (optimal k = 2), and Partial Least Squares Discriminant Analysis (PLS-DA) (R² = 0.9836, Q² = 0.9040). Cowhide was characterized by exclusive compounds (2-Hexanone, alpha-Thujene, Butyl acetate, 3-Methyl-2-butanol, 2-Heptanone, Hexyl methyl ether-monomer, Diethyl disulfide). Sheepskin and pigskin shared exclusive compounds (2-Methyl propanol, Isobutyl acetate, 2-Pentyl acetate, 3-Penten-2-one, 2,5-Dimethylfuran). Orthogonal PLS-DA (OPLS-DA) further differentiated sheepskin (Ethyl isobutanoate-dimer, Pentyl acetate-dimer, 3-Methyl-2-butanol, 2-Pentanone, 2-Methylbutanol-dimer, 3-Methyl-1-butanol, 2,5-Dimethylfuran, Propan-2-ol, Ethanol-dimer, and alpha-Thujene) and pigskin (Butan-2-one, Pentanal-dimer, 1-Pentanal-monomer, Ethyl vinyl ether, Z-2-Heptene, and Butyronitrile), identifying alpha-Thujene, 3-Methyl-2-butanol, and 2,5-Dimethylfuran as universal discriminatory markers. GC-IMS coupled with chemometric analysis provides a robust approach for leather authentication. Full article

This study aimed to analyze the volatile organic compounds (VOCs) for different rice aroma types using sensory evaluation, headspace solid-phase microextraction gas chromatography mass spectrometry (HS-SPME-GC-MS), and gas chromatography-ion mobility spectrometry (GC-IMS) techniques, and to explore the material basis for the flavor differences. Based on the sensory evaluation results, rice aroma was categorized into three types, distinguished by their unique aroma compounds. Type A was characterized by a prominent sweet, popcorn aroma, type B by a more prominent cereal and starchy flavor, and type C by a more complex aroma. Untargeted metabolomics analysis using HS-SPME-GC-MS identified and characterized 74 volatile compounds. A comparison of A versus B versus C revealed 8 key aroma compounds, primarily alkanes, aldehydes, ketones, alcohols, and heterocyclic compounds. (E)-2-Octenal, 6-Undecanone, 2-Acetyl-1h-pyrrole, and P-menthan-1-ol in type A gave it a better sweet aroma, Dodecane, 2,6,10-trimethyl-, 1-Octen-3-one, and 2-Methyldecane in type B gave it a better starchy and cereal flavor. 2-Acetyl-1h-pyrrole, Heptacosane, and 1-Propanol in type C contributed to a complex aroma. GC-IMS analysis showed that the fingerprints of rice with different aroma types were significantly different. The VOCs of aroma type A contained (+)-limonene, 2-methylpyrazine, 2-pentanone, ethyl butanoate, n-pentanal, styrene, 1-butanol, 3-methyl-, acetate, 1-hexanal, 1-pentanol, and 2-heptanone, which gave it a better sweet aroma. The VOCs of aroma type C contained 1-octen-3-ol, 2,6-dimethyl pyrazine, 2-acetylpyridine, and ethyl hexanoate, which gave it a better complex aroma. Full article

The flavor and aroma of kiwifruit are largely influenced by the concentration of Volatile Organic Compounds (VOCs). To analyze the volatile profiles and identify characteristic aroma compounds, this study utilized Gas Chromatography-Ion Mobility Spectrometry (GC-IMS) to analyze the aromatic compounds sourced from seven major production regions in China and New Zealand, covering red-, green-, and yellow-fleshed varieties. A total of 77 VOCs were identified, with esters, aldehydes, and ketones as the dominant classes. Significant regional and varietal differences were observed: red-fleshed kiwifruits from Yunnan exhibited high levels of 2-Vinyl-5-methylfuran, Ethyl formate, and 1-Penten-3-one; green-fleshed fruits from Shaanxi were rich in Limonene and Methyl hexanoate, and those from Yunnan were rich in 1-Propanol and 1-Hexanol; and yellow-fleshed fruits from Henan were characterized by Methyl salicylate and 3-Hydroxy-2-butanone. Orthogonal partial least squares discriminant analysis (OPLS-DA) successfully classified kiwifruits by origin and variety, confirming the stability and predictive power of the model (Q2Y > 0.97). This study also elucidated the key metabolic pathways—including lipid oxidation, amino acid degradation, and terpenoid metabolism—underlying the formation of these characteristic VOCs. These findings provide a theoretical foundation for the biochemical regulation of kiwifruit flavor and support the development of origin-tracing and quality-assessment tools based on VOC fingerprints. Full article

ZnO semiconductor-based photocatalysts are mainly studied for the elimination of toxic textile dyes. Metal-doped ZnO displays better performance for this purpose. Herein, Al-doped ZnO (Al–ZnO) was prepared using the mechanochemical calcination method with varying aluminum concentrations for the degradation of the persistent methylene blue (MB) dye. Various characterization techniques, including XRD, FTIR, FESEM, TEM, UV-DRS, and XPS, revealed the improved properties of 3% Al–ZnO in degrading the MB dye. It exhibits 96.56% degradation of 25 mg/L MB dye under 60 min of natural sunlight irradiation with a catalyst dose of 0.5 g/L at a natural pH of 6.4. A smaller particle size, a lower band gap energy of 3.264 eV, and the presence of oxygen vacancies and defect states all facilitate photocatalytic degradation. Radical scavenger experiments using ascorbic acid (for •O₂⁻), 2-propanol (for •OH), and diammonium oxalate (for h⁺) confirmed the crucial role of superoxide (•O₂⁻) and hydroxyl (•OH) radicals in the degradation mechanism. The achievement of 82.80% MB degradation efficiency at the 4th cycle validates the notable stability and excellent reusability of Al–ZnO. Full article