Biotransformation of carbendazim in cowpea pickling process.

Carbendazim, a systemic fungicide, is one of the most commonly detected pesticides in cowpeas. Pickled cowpea is a fermented vegetable product with unique flavor favored in China. The dissipation and degradation of carbendazim were investigated in the pickled process.

Polychlorinated naphthalenes in farmed Chinese mitten crabs in China: Concentration, distribution and source analysis.

Polychlorinated naphthalenes (PCNs) are both highly toxic and bioaccumulative environmental contaminates. Dietary intake is the primary pathway for human exposure to PCNs, and PCN concentrations in aquatic foodstuffs are relatively high. Chinese mitten crab (Eriocheir sinensis) is one kind of popular aquatic foodstuffs in Asian countries.

Reevaluation on accumulation and depletion of dioxin-like compounds in eggs of laying hens: Quantification on dietary risk from feed to egg.

Updated assessment on transfer of polychlorinated dibenzo-p-dioxins and furans (PCDD/Fs) and dioxin-like polychlorinated biphenyls (DL-PCBs) from feed to food is essential for understanding human exposure risk. A controlled feeding experiment was conducted for laying hens to reevaluate the transfer characteristics of dioxin-like compounds from feed to egg. Two fortified diets (1.

Concentrations and sources of short- and medium-chain chlorinated paraffins in farmed Chinese mitten crabs in China.

Aquatic foods are important sources of chlorinated paraffins (CPs) to humans. Farmed crabs are bottom-dwelling aquatic animals, and can accumulate CPs through food and aquatic environment. However, limited information is available on CPs concentrations in and sources to farmed crabs.

Determination of 2,3,7,8-tetrachlorodibenzo-p-dioxin based on SERS substrates composited of Au nanoparticles supported on twice-oxidized graphene oxide.

A surface-enhanced Raman spectroscopy (SERS) substrate consisting of Au nanoparticles supported on twice-oxidized graphene oxide (ro-GO) for the determination of 2,3,7,8-tetrachlorodibenzo-p-dioxin (TCDD) was prepared. The Raman shift at △v = 779, 993, and 1203 cm was collected on the excitation condition of λ = 785 nm for the qualitative identification of 2,3,7,8-TCDD in milk. The peak at △v = 1203 cm was selected as the characteristic peak for quantitation.

Short- and medium-chain chlorinated paraffins in plastic animal feed packaging and factors affect their migration into animal feed.

Chlorinated paraffins (CPs) are used as plasticizers and flame retardants in plastics. Plastic packaging containing CPs is widely used for storage of animal feed, which can become contaminated by CPs that migrate into the feed. In the present study, 31 commercial animal feed packaging samples made of polypropylene (PP) or polyethylene (PE) were collected from animal feed manufacturers in China.

Aroma Compounds in Chicken Broths of Beijing Youji and Commercial Broilers.

The unique flavor of Beijing Youji (BJY) chicken broth compared with that of commercial broilers (CB) was investigated by solvent-assisted flavor evaporation combined with AEDA/GC-O (aroma extract dilution analysis of gas chromatography-olfactometry), quantitation, and aroma recombination. A total of 71 odorants with almost the same major odorants (≥10 ng/g broth) were found by GC-O in both BJY and CB broths. However, BJY broth had thirty-two more extra odorants than CB broth, indicating the rich fragrance of the former.

Effect of glycine on reaction of cysteine-xylose: Insights on initial Maillard stage intermediates to develop meat flavor.

The meat-like reactions of l-cysteine and d-(+)-xylose with or without glycine were investigated. LC-MS was used to quantitatively determine the initial stage intermediates including 2-threityl-thiazolidine-4-carboxylic acid, Cys-Amadori, and Gly-Amadori in the reaction mixtures. The results showed that the addition of glycine was only in positive correlation with the browning feature of cyseine-xylose reaction.

Roles of different initial Maillard intermediates and pathways in meat flavor formation for cysteine-xylose-glycine model reaction systems.

To explore initial Maillard reaction pathways and mechanisms for maximal formation of meaty flavors in heated cysteine-xylose-glycine systems, model reactions with synthesized initial Maillard intermediates, Gly-Amadori, TTCA (2-threityl-thiazolidine-4-carboxylic acids) and Cys-Amadori, were investigated. Relative relativities were characterized by spectrophotometrically monitoring the development of colorless degradation intermediates and browning reaction products. Aroma compounds formed were determined by solid-phase microextraction combined with GC-MS and GC-olfactometry.