Publications by authors named "Baijun Chu"
Glucosinolates' species and content serve as crucial indicators for Brassicaceae plants and their products. However, endogenous enzymes in Brassicaceae can hydrolyze glucosinolates, influencing their quantitative detection. Our study utilized rapeseed, a vital Brassicaceae oil crop, to establish a novel UHPLC-MS/MS method for glucosinolate determination, incorporating a pretreatment approach with enzyme inhibition.
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- The study investigates the impact of different raw peanut varieties on the flavor profiles of hot-pressed peanut oil using sensory evaluations and gas chromatography.
- Findings reveal significant variations in key aroma compounds (like alcohols and pyrazines) across nine peanut varieties, with specific amino acids strongly correlating with these flavors.
- The insights gained can help improve the sensory quality of peanut oil and guide better selection of peanuts for oil production.
Article Synopsis
- - Researchers analyzed the aroma of 33 types of peanut oils using advanced techniques, identifying 108 volatile compounds, and precisely measuring 100 of them, including 38 with strong odor characteristics.
- - The peanut oils displayed various aromas such as 'fresh peanuts', 'roasted nut', and 'exotic flavor', leading to their classification into four distinct aroma types: raw, light, thick, and salty.
- - Statistical analyses revealed that certain compounds significantly influenced the aroma profiles, notably showing that 2-acetyl pyrazine negatively affected 'fresh peanuts' aroma, while 2-methylbutanal and 4-vinylguaiacol were crucial for distinguishing 'roasted nut' flavors.
Background: A new enzymatic hydrolysis-based process inspired by the Maillard reaction can produce strong flavored, high-value rapeseed oil that meets safety requirements. In the present study, the effect of reaction time (10-30 min) and temperature (130-160 °C) on the physicochemical properties, nutritional status, fatty acids composition and key aroma compounds of fragrant rapeseed oil (FRO) was investigated.
Results: An increasing reaction time and temperature substantially decreased the total tocopherol, polyphenol and sterol contents of FRO, but increased benzo[a]pyrene content, as well as the acid and peroxide values, which did not exceed the European Union legislation limit.
Low (15 °C) and high (35 °C) temperatures significantly increased DHA as a percentage of total fatty acids (TFAs) to 43.6 % and 40.46 %, respectively (1.
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