Search Results (170)

In recent years, Co-based catalysts have attracted considerable attention in research on selective hydrogenation reactions because of their mild activities and favorable selectivities for producing intermediate products, especially in the selective hydrogenation of α,β-unsaturated aldehydes (UAL). However, the low activity of Co-based catalysts for activating hydrogen limits their application in industry, and the diversity of forms and electronic states of Co-based catalysts also leads to the development of complex products and hydrogenation mechanisms at Co active sites. This review provides a comprehensive and systematic overview of recent progress in the selective hydrogenation of UAL over Co-based catalysts, where the preparation methods, hydrogenation properties, and UAL hydrogenation mechanisms of Co-based catalysts are carefully discussed. The influences of nanosize effects, electronic effects, and coordination effects on Co metal and Co oxides are investigated. In addition, the different reaction mechanisms at Co active sites are compared, and their strengths and weaknesses for C=O hydrogenation are further proposed. Finally, the outlook and challenges for the future development of Co-based hydrogenation catalysts are highlighted. Full article

Lard imparts unique organoleptic properties that underpin its essential role in Chinese gastronomy; however, the specific lipid precursors contributing to its aroma remain unclear. This study explores the flavor formation mechanism of lard by comparing its texture and aroma at two preparation temperatures, 130 °C and 100 °C. We identified a total of 256 and 253 lipids at these temperatures, respectively, with triacylglycerols (TGs) and diacylglycerols (DGs) being the predominant lipid species. An HS-GC-IMS analysis detected 67 volatile compounds, predominantly aldehydes, acids, and alcohols. A subsequent Orthogonal Partial Least Squares-Discriminant Analysis (OPLS-DA) identified 49 discriminatory lipids and 20 differential volatiles. A correlation analysis showed a positive relationship between aldehydes and unsaturated triglycerides in lard, with TG (16:1-16:1-18:0), TG (17:2-18:1-18:1), TG (16:1-17:1-18:1), and TG (18:1-18:1-20:1) identified as characteristic markers at both temperatures. Furthermore, there was a positive correlation between ketones and alcohols and phospholipids and sphingolipids containing unsaturated fatty acid chains. TGs and glycerophospholipids (GPs), rich in polyunsaturated fatty acids, are likely key precursors driving the formation of distinct flavors during lard processing. This study elucidates the mechanistic interactions between lipids and volatile organic compounds, providing a framework for optimizing lard processing protocols and flavor modulation. Full article

Natural antioxidants isolated from fruits, vegetables, herbs and spices have drawn great attention owing to their numerous health-promoting effects. Cinnamaldehyde (CA), an abundant antioxidant in cinnamon spice, has been explored more intensely over the last decade as it has been demonstrated to be effective and safe in the treatment of various diseases. Structurally, a substituted aldehyde group with an unsaturated carbon–carbon double bond with two electrophilic sites for reaction with receptors and enzymes can exert diverse biological effects. Although cinnamon has been traditionally used as a spice and herbal remedy, many studies investigating the most dominant functional compound, CA, and its biological activities have been reported in recent years. This review article intends to present an overview of recent advances in analytical methods and the application of cinnamon extract/oil, CA and its derivatives, CA-polymer/biomolecule conjugates and CA micro/nanosystems in alleviating various chronic diseases including cancer, diabetes, obesity, cardiovascular disease, neurological disorders, osteoarthritis and osteoporosis. Both in vitro and in vivo studies have demonstrated the improved pharmacological efficiency of CA and its derivatives as well as their polymer/drug/biomolecule conjugates and micro/nanoencapsulated forms, suggesting a possible alternative natural therapy and adjuvant therapy with conventional drugs via a synergistic process. Full article

A traditional dairy product from northern Colombia is suero costeño (SC), typically handmade through artisanal processes involving the natural fermentation of raw cow’s milk (RM); it is characterized by a creamy texture and a distinctive sensory profile, with a sour/salty taste and rancid odor. This study aimed to determine the chemical identity (using GC-FID/MSD) of SC and RM samples (from eight locations in the department of Córdoba-Colombia) by analyzing volatile components (trapped by HS-SPME and SDE) and fatty acid content. Consequently, the most notable results were as follows: (a) myristic (7–12%), stearic (12–17%), oleic (13–23%), and palmitic (21–29%) acids were the most abundant constituents [without significant differences among them (p > 0.05)] in both RM and SC fats; these were also expressed as polyunsaturated (2–5%), monounsaturated (26–36%), saturated (59–69%), omega-9 (19–30%), omega-6 (0.5–1.6%), and omega-3 (0.2–1.2%) fatty acids; (b) differences in the composition (p < 0.05) of the volatile fractions were distinguished between RM and SC samples; likewise, the SC samples differed (from each other) in their volatile composition due to the preparation processes applied (processes with raw milk and natural fermentation had less variability); nonetheless, it was possible to determine the volatilome for the artisanal product; and (c) the major components responsible for the chemical identity of SC were ethyl esters (of linear saturated and unsaturated acids, short/medium chains), aliphatic alcohols (linear/branched, short/long chains), aliphatic aldehydes (long chains, >C₁₄), alkyl methyl ketones (long chains, >C₁₁), sesquiterpenes (caryophyllane/humulane types), monoterpenes (mono/bi-cyclics), short-chain fatty acids, and aromatic alcohol/acid, among others. Full article

The metabolic activity of fermentative microorganisms plays a critical role in determining the flavor profile of fermented meat products. Modulating carbon and nitrogen sources represents a promising strategy for enhancing product quality. In this study, Debaryomyces hansenii strains isolated from dry-cured ham were assessed in a sterile sausage model to evaluate the effects of different carbon sources (sucrose, corn starch) and nitrogen sources (leucine, soy protein isolate) on colony growth, enzyme activity, and physicochemical properties. These nutritional factors significantly affected the fermentation performance of D. hansenii. Corn starch and soy protein isolate increased colony count by 14.94% and 90%, respectively, and enhanced protease activity by 2-fold and 4.5-fold. Both treatments maintained high lipase activity (>50 U/g). Both supplements improved the water-holding capacity and decreased the water activity. Carbon sources reduced the medium pH, whereas nitrogen sources contributed to the maintenance of pH stability. A further analysis indicated that corn starch promoted the accumulation of aldehydes and ketones, which intensified the sourness and suppressed the saltiness. In contrast, soy protein isolate increased the abundance of free amino acids associated with umami and sweetness, and stimulated the formation of esters, ketones, and pyrazines, thereby enhancing flavor richness and umami intensity. Both ingredients also reduced saturated fatty acid levels and increased the unsaturated to saturated fatty acid ratio. Soy protein isolate exhibited a more pronounced effect on D. hansenii fermentation. This study provides a technical reference for enhancing the flavor characteristics of fermented meat products via the adjustment of carbon and nitrogen sources to regulate D. hansenii fermentation. Full article

The red-belted clearwing moth Synanthedon myophaeformis is a deleterious pest of apple orchards, wherein the larvae bore tree bark, resulting in reduced fitness and ultimately death. The main control strategies of this pest still rely on the use of pesticides, while alternative agronomic methods for its control coexist, with the application of the main pheromone (Z,Z)-3,13-octadecadien-1-yl acetate. Until now, the molecular bases of the chemosensory systems of the red-belted clearwing moth have been less explored. With the aim to identify novel ligands that may interfere with the behaviour of S. myophaeformis, in this study, we have isolated and functionally characterised some key odorant receptors (ORs) of this moth by selecting paralogues from two main subgroups of the Lepidopteran pheromone receptor (PR) clade: the OR3 subgroup (OR3.1 to OR3.4) and the OR22 subgroup (OR22.1 to OR22.4). We generated transgenic D. melanogaster expressing SmyoORs in ab3A neurons, which we approached by single sensillum recording (SSR). Among these ORs, we deorphanized SmyoOR3.4 to ligands that we have previously identified for orthologues of the codling moth Cydia pomonella, including the pear ester ethyl-(E,Z)-2,4-decadienoate, its methyl ester analogue methyl-(E,Z)-2,4-decadienote, and the unsaturated aldehyde (Z)-6-undecenal. With this approach, we also identified a wide pattern of activation of SmyoOR22.4 to several apple-emitted ligands. Despite the fact that combining SSR with gas chromatography (GC-SSR) did not unveil the activation of the SmyoORs to compounds present in the headspace from apples, GC-SSR unveiled the enhancement of the SmyoOR3.4 spiking at nanogram doses of both pear ester, methyl ester, and (Z)-6-undecenal. For the first time, this study deorphanized ORs from the red-belted clearwing moth and identified ligands as possible semiochemicals to add to the ongoing strategies for the control of this pest. Full article

Soil salinity is a growing threat to agricultural sustainability, particularly in arid and semi-arid regions. Understanding how salinity affects soil organic matter (OM) is critical for improving land management and maintaining soil health. This study addresses these challenges by exploring the molecular-level impact of salinity on OM dynamics. Salinity exerts a depth-dependent influence on lignin and microbial lipid biomarkers, which are used to trace plant inputs and microbial activity, respectively. For lignin biomarkers, in the surface layer (0–20 cm), higher salinity levels are associated with increased Syringyl/Vanillyl (S/V) and Cinnamyl/Vanillyl (C/V) ratios, suggesting enhanced preservation of syringyl (S) and cinnamyl (C) units. In the middle layer (−20 to −60 cm), higher salinity correlates with elevated SVC (total lignin phenols), Acid/aldehyde (Ad/Al) ratios, and other markers of selective lignin degradation. For lipid biomarkers, salinity modulates microbial adaptation and turnover, as seen in variations in i17 (iso-C17), a17 (anteiso-C17), and unsaturation indices such as C16:1/C16, reflecting Gram-positive and Gram-negative bacterial activity. These trends indicate that salinity stress alters microbial lipid profiles, leading to reduced turnover and enhanced preservation in deeper, more anoxic environments. Principal Component Analysis (PCA) revealed depth- and salinity-driven patterns that distinguish between surface microbial transformations and deep-layer molecular preservation. Correlation analysis of Principal Components (PCs) with salinity revealed that higher salinity favored molecular stability in deeper layers, while lower salinity was associated with microbial transformations in surface layers. These findings underscore salinity’s critical role in OM stabilization and turnover, and provide a molecular framework to guide sustainable management of saline soils. Full article

To investigate the formation of flavor compounds in sheep bone soup, E-nose, gas chromatograph (GC), and gas chromatography-mass spectrometry (GC-MS) were used to determine the changes in lipid oxidation, Maillard reaction, and volatile flavor compounds during the slow cooking process of 4 h. The thiobarbituric acid reactive substances (TBARS) value began to increase significantly (p < 0.05) after 2 h of cooking, reaching its peak in the third hour before significantly decreasing. The intensity of the Maillard reaction significantly increased after 2 h of cooking and subsequently stabilized. Thirty-nine flavor compounds were identified, primarily comprising aldehydes, ketones, alcohols, esters, aromatic compounds, and heterocyclic compounds. The formation of volatile flavor compounds in sheep bone soup was associated with lipid oxidation, particularly the oxidation of unsaturated fatty acids, and the Maillard reaction. Lipid oxidation produced a large number of volatile flavor compounds, such as aldehydes and ketones. The Maillard reaction gave sheep bone soup a certain flavor. Aldehydes were mostly influenced by cooking time, becoming the main flavor compounds in the bone soup after 2.5 h of cooking, accounting for more than half of the total volatile flavor compounds. The highest content and richest profile of volatile flavor compounds were obtained in the soup cooked for 2.5 h and 3 h. This study provides a theoretical basis for the flavor regulation of sheep bone soup. Full article

This study evaluated the impact of reduced crude protein (CP) diets supplemented with four essential amino acids (EAAs) on production efficiency and meat quality characteristics in Bamei pigs. Thirty-six castrated Bamei pigs (half male and half female, 100 days old, with an average body weight of 50.65 kg) were randomly assigned to three different dietary CP levels: control group (16.0% CP), group I (14.0% CP + EAA), and group II (12.0% CP + EAA). In both experiments, the group I and group II diets were supplemented with crystalline AA to achieve equal contents of standardized ileal digestible (SID) lysine, methionine, threonine, and tryptophan. After a 70-day feeding trial, the results showed that (1) low-protein diets of different levels supplemented with four EAAs had no significant effect on the growth performance of Bamei pigs (p > 0.05) but had a tendency to increase average daily feed intake (ADFI). (2) In terms of slaughter performance, compared with the control group, the low-protein amino-acid-balanced diet significantly reduced the pH of gastric contents (p = 0.045), and tended to increase the backfat thickness and dressing percentage (p > 0.05). (3) The effect of low-protein diets on muscle amino acids showed that group I was significantly improved, including increased Threonine, Serine, Glycine and Bitter amino acids. (4) Compared with the control group, the low-protein group increased the ratio of unsaturated fatty acid (UFA)/total fatty acids (TFAs), Monounsaturated Fatty Acid (MUFA)/TFA, and Polyunsaturated Fatty Acid (PUFA)/TFA, and the content of decanoic acid, myristic acid, and cis-11-eicosenoic acid in group II was significantly higher than that in the other two groups (p ≤ 0.012). (5) The total number of flavor compounds in the muscle of the low-protein group was higher than that of the control group, including Aldehyde, Alcohol, sulfide, Alkane, and Furan compounds. Among them, the relative contents of Hexanal, Heptaldehyde, Benzaldehyde, E-2-Octenal, 2,3-Octanedione, and 2-Pentylfuran in group II were significantly higher than in those groups (p < 0.05). Notably, the 14% dietary protein level group had the most significant effect on the meat quality and flavor of Bamei pigs. Therefore, under the condition of amino acid balance, reducing the use of protein feed raw materials and adding synthetic amino acids can not only improve the meat quality and flavor of finishing pigs, but also save the feed cost. Full article

The availability of water-soluble nanoparticles allows catalytic reactions to occur in highly desirable green environments. The catalytic activity and selectivity of water-soluble palladium nanoparticles capped with 6-(carboxylate)hexanethiolate (C6-PdNP) and 5-(trimethylammonio)pentanethiolate (C5-PdNP) were investigated for the reduction of 4-nitrophenol, the oxidation of α,β-conjugated aldehydes, and the C-C coupling of phenylboronic acid. The study showed that between the two PdNPs, C6-PdNP exhibits better catalytic activity for the reduction of 4-nitrophenol to 4-aminophenol in the presence of sodium borohydride and the selective oxidation of conjugated aldehydes to conjugated carboxylic acids. For the latter reaction, molecular hydrogen (H₂) and H₂O act as oxidants for the surface palladium atoms on PdNPs and conjugated aldehyde substrates, respectively. The results indicated that the competing addition activities of Pd-H and H₂O toward the π-bond of different unsaturated substrates promote either reduction or oxidation reactions under mild conditions in organic solvent-free environments. In comparison, C5-PdNP exhibited higher catalytic activity for the C-C coupling of phenylboronic acid. Gas chromatography–mass spectrometry (GC-MS) was mainly used as an analytical technique to examine the products of catalytic reactions. Full article

This study reveals the physicochemical, microbial, flavor, and sensory changes in sauced duck from the marinating phase to the end of storage, divided into six stages (stages A–F). The changes in color, total plate count, total volatile basic nitrogen, and thiobarbituric acid reactive substance at different stages were clarified. We utilized 16S rRNA gene sequencing, GC-IMS, and GC-MS to explore the changes in bacterial flora, fatty acid composition, and flavor characteristics. The dominant bacteria identified in stages A–C included Psychrobacter, Flavobacterium, and Pseudomonas, while Lactobacillus and Staphylococcus dominated during stages D–F. Aldehydes, esters, alcohols, and ketones emerged as the main flavor compounds. Several unsaturated fatty acids significantly (p < 0.05) decreased from stage A to stage F. The sensory quality of sauced duck improved. The potential reactions were determined, and correlation analysis of sauced duck samples across different stages was performed. 3-Methy-1-butanol could be a crucial indicator of sauced duck’s overall quality. This research could support the treatment optimization of sauced duck products. Full article

This study aimed to establish fatty acid profiles of regular raw milk and docosahexaenoic acid (DHA)-biofortified raw milk and to compare the volatile substance composition of the two types of raw milk. The fatty acid composition of the two types of raw milk was analyzed by gas chromatography–mass spectrometry (GC). The results revealed the absence of C15:1, C17:1, C18:2, C22:1, and C24:1 in both types of raw milk, while C20:3 and C22:6 were exclusively found in DHA-biofortified raw milk. The fatty acid levels generally followed a pattern of initial increase and subsequent decrease during lactation, with higher concentrations of short- and medium-chain fatty acids being observed in regular raw milk. The C16:0, C18:3, C20:3, and C20:5 contents in the two types of raw milk varied significantly at different lactation stages. The gas chromatography–mass spectrometry (GC-MS) analysis of the volatile substances revealed the presence of aldehydes, ketones, esters, acids, and sulfur-containing compounds. The volatile substance content in the DHA-biofortified raw milk was generally higher than that in the regular raw milk, which was attributed to the elevated levels of unsaturated fatty acids in biofortified DHA raw milk. Full article

Edible oils are essential dietary components that provide crucial micronutrients. However, their quality can deteriorate during frying—a common cooking method—and with prolonged light exposure due to chemical reactions such as hydrolysis, oxidation, and polymerization. These processes lead to the formation of harmful compounds, particularly aldehydes. This study investigates how thermal and light exposure impact the chemical composition of five widely used edible oils: olive, rapeseed, sunflower, sesame, and peanut oils. For the thermal treatment, the oils were heated to 190 ± 5 °C in a commercial fryer, with samples taken at the start and after 10 min and 60 min of heating, while intermittently frying chicken nuggets to simulate typical frying conditions. For the light exposure treatment, the oil samples were exposed to direct sunlight for 3 and 8 h, with control samples being collected beforehand. The oil composition was analyzed using an advanced 800 MHz nuclear magnetic resonance (NMR) instrument with a triple-resonance inverse cryoprobe, providing high sensitivity and resolution. The results revealed a significant increase in various aldehyde compounds in all oils under both thermal and light exposure conditions. Notably, this study identified the generation of genotoxic and cytotoxic α,β-unsaturated aldehydes, including 4-hydroperoxy-(E)-2-alkenals, 4-hydroxy-(E)-2-alkenals, and 4,5-epoxy-(E)-2-alkenals. Given the established association of aldehydes with health risks, including cancer, Alzheimer’s, and Parkinson’s diseases, these findings highlight the importance of monitoring oil degradation during cooking and the appropriate storage of oils to minimize light exposure to reduce potential health risks. Full article

The great interest in the rapid and reliable differentiation of extra virgin olive oil from other olive oil categories is directly related to its unique sensory characteristics and high market prices. The aim of the present study was to investigate the potential of FTIR as a rapid and non-invasive technique to discriminate extra virgin olive oil (EVOO) from other olive oil categories (virgin olive oil, ordinary, and lampante) based on the acquired spectral profile of olive oil. Spectral data were collected, pre-processed, and correlated by Random Forest (RF) analysis with the sensory category (EVOO vs. other) of olive oil samples, as defined by sensory analysis undertaken previously by trained panelists. The results showed that the application of Savitzky–Golay (S-G) smoothing with a second derivative (d = 2), second- and third-order polynomial (p = 2, p = 3), and window size (w) of 12 and 13 points achieved the highest accuracy (0.91) between the two classes of samples. Characteristic spectral bands of triacylglycerols related to the carbonyl groups present in triacylglycerols (C=O) located near 1744 cm⁻¹ (specific features: 1739, 1748, and 1751 cm⁻¹), the fingerprinting area 1250–1000 cm⁻¹ (specific features: 1088, 1094, 1116, 1123, 1124, 1158, 1162, 1236, 1240, and 1247 cm⁻¹), which correspond to CH bending, and 1680 cm⁻¹, which is associated with unsaturated aldehydes were observed to constitute the main basis of the discrimination of EVOO from the “other” class. The ability of the model to achieve high classification accuracy demonstrates the robustness of the FTIR spectral data combined with advanced machine learning techniques. Due to the lower cost and more rapid analysis time afforded by FTIR, this method provides promising perspectives for industrial olive oil classification. Full article

The properties of starch graft poly(cinnamyl methacrylate) copolymers were presented. The “grafting from” method and different ratios of starch to methacrylic monomer were used. The copolymers with the maximum grafting percent (G: 55.3% ± 0.4) using a ratio of starch to methacrylic monomer of 1:3 were obtained. The heterogeneous, non-porous structure materials were prepared. They were characterized by significant lower swelling in polar solvents and moisture absorption but higher swelling in non-polar solvents compared to unmodified potato starch. The chemical resistance in acidic, alkaline and neutral environments for all the tested copolymers was significantly higher compared to the chemical resistance of potato starch. The tested copolymers decomposed in at least three main stages in inert conditions and in at least four main stages in oxidative conditions. Their pyrolysis with the emission of the mixture of volatiles such as aldehyde, acid, ester, alcohol, aromatic, alkene, alkane, H₂O, CO₂ and CO based on the TG/FTIR studies was proved. The oxidative decomposition included pyrolysis processes combined with oxidation and combustion reactions of volatiles and the formed residues. As a result, the emission of the unsaturated and saturated compounds with carbonyl, hydroxyl, carboxyl and/or ester groups, alkane, alkene, aromatics and its oxidized forms, H₂O, CO₂ and CO, was observed. Full article