Decoding the Different Aroma-Active Compounds in Soy Sauce for Cold Dishes via a Multiple Sensory Evaluation and Instrumental Analysis.

Screening the suitability of soy sauce for specific cooking methods from various products is beneficial for the fine development of the soy sauce industry. Multiple sensory evaluation and gas chromatography-mass spectrometry/olfactometry (GC-MS/O) analysis were combined to decode the suitability of soy sauces for cold dishes and characterize their differential aroma-active compounds. Thirty-two kinds of soy sauce with 42 sensory descriptors were determined via a check-all-that-apply analysis, and werefurther classified into six categories via a cluster analysis.

A one-step homogeneous sandwich immunosensor for Salmonella detection based on magnetic nanoparticles (MNPs) and quantum Dots (QDs).

Simple immuno-magnetic separation tandem fluorescent probes based on quantum dots-antibody (QDs-Ab) were developed to detect Salmonella with sensitivity of 500 cfu mL-1. With two monoclonal antibodies, which recognize different antigenic determinant on the surface of Salmonella, we prepared antibody-coated magnetic nanoparticles (MNPs) and conjugates of QDs-Ab. The immune-magnetic beads were verified with high enrichment efficiency for Salmonella (90%).

Rapid DNA detection by interface PCR on nanoparticles.

A novel, rapid DNA detection method based on fluorescence quenching of quantum dots (QDs) by gold nanoparticles (GNPs) through polymerase chain reaction (PCR) was developed. In proof-of-concept experiments, the length of the amplicon DNA ranging from 152 to 1003 base pairs (bp) could be determined based on quenched fluorescence intensity with 136 bp as the lower limit of effective range. And the real sample detections were also achieved successfully by this developed method.