Publications by authors named "Shuang Bi"

The effect of thermal processing on the binding between methional and chelated-soluble pectin obtained from muskmelon was investigated. Particle size measurements demonstrated that the formed complex between methional and chelated-soluble pectin exhibited small sizes after thermal processing. Pyrene fluorescence analysis showed that the interaction between methional and pectin occurred in the hydrophilic region.

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Article Synopsis
  • - The study explores the aroma properties and important aroma-active compounds in fresh and dried Agrocybe aegerita mushrooms, highlighting how hot air drying (HAD) enhances flavors like nutty, roasted, smoky, and meaty.
  • - The transformation of key aroma compounds from raw mushrooms to dried versions occurs due to the shift from aldehydes and ketones to heterocyclic and sulfur-containing compounds during HAD.
  • - Findings indicate that the Maillard reaction between methionine and ribose is crucial in creating "meaty" aromas, positioning A. aegerita as a potential novel meat flavor condiment.
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Volatile sulfur compounds (VSCs) significantly influence food flavor and garner considerable attention in flavor research due to their low sensory thresholds, diverse odor attributes, and high reactivity. Extensive research studies have explored VSC formation through thermal processes such as the Maillard reaction, thermal pyrolysis, oxidation, and enzymatic reactions. However, understanding of the specific reaction mechanisms and processes remains limited.

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Article Synopsis
  • There is a growing trend towards reducing animal-derived food consumption, leading to an increase in the market for plant-based milk alternatives (PBMAs), projected to reach USD 69.8 billion by 2030.
  • Legumes are highlighted as nutritious ingredients for PBMAs, offering health benefits but facing challenges such as nutritional imbalance and off-flavors when processed into beverages.
  • The review compares legume-based beverages to cow's milk, discussing nutritional quality and stability while outlining improvements needed in raw materials and processing methods to enhance the legume beverage industry.
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In the present study, sensory orientation and instrumental analysis were employed to separate, purify, and identify umami peptides in hydrolysate. Using UPLC-ESI-Q-TOF MS, 11 potential umami peptides (EY, EG, EV, ENG, PEG, DEL, ECG, DDL, PEEL, EDCS and DGPL) were identified from the screened fractions. Moreover, sensory evaluation and E-tongue results showed that the identified umami peptides had umami attributes, within an umami threshold range of 0.

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Agrocybe aegerita, one of the edible mushroom varieties, is popular among consumers for its umami taste. Umami peptides, including EV, EG, EY, ENG, ECG, DEL, DDL, PEG, PEEL, DGPL, and EDCS are the main umami compounds in A. aegerita.

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This study investigated the odor profiles of four pea milk varieties based on sensory evaluation, electronic nose (E-nose), and gas chromatography-mass spectrometry (GC-MS) with soybean milk as a reference. Compared to soybean milk, pea milk exhibited lower intensity of beany, oil-oxidation, and mushroom flavors as well as higher intensity of grassy/green and earthy flavors. ZW.

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Background: Flavor is considered as a key quality attribute of fruit juice affecting consumer acceptance. During processing, the flavor loss of cloudy juice always occurs due to the variations of juice cloud particles. Pectin, a major component of cloud particles, plays an important role in cloud stability.

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Previous longitudinal studies have documented bidirectional associations between parental psychological control and children's externalizing problems over months or years. However, most studies have only examined these associations at the between-family level, and there is a lack of intensive longitudinal data (ILD) on psychological control and children's externalizing problems. Thus, this daily diary study examined the bidirectional associations between parental psychological control and externalizing problems among Chinese children.

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Orange juice is the most widely consumed fruit juice globally because of its pleasant aromas and high nutritional value. Aromas, contributed by free and bound aroma compounds, are an important attribute and determine the quality of orange juice and consumer choices. Aldehydes, alcohols, esters, and terpenoids have been shown to play important roles in the aroma quality of orange juice.

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This study examines changes in salivary cortisol and alpha-amylase among grandparents rearing grandchildren in rural Appalachia. Grandparent-caregivers experience greater stress than non-grandparent-caregivers. Participants included 20 grandparent-caregivers and a child for which they cared, who completed questionnaires assessing family functioning and mental health via interview.

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Article Synopsis
  • * The interaction between WPI and SPI occurs through hydrogen bonding, leading to a new, stable, and hydrophilic nanoparticle structure that enhances its functionality and prevents aggregation.
  • * The resulting WPI-based nanoparticles show good nutritional properties and could offer new methods for incorporating natural food ingredients, making them valuable for food applications.
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Aroma composition of cold-pressed walnut oil (CWO) and hot-pressed walnut oil (HWO) was analyzed by comprehensive two-dimensional gas chromatography-olfactory-mass spectrometry (GC × GC-O-MS) and headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS). A total of 83 and 197 compounds were identified in the CWO and HWO, respectively; among these, 76 and 123 compounds were sniffed exclusively by GC × GC-O-MS, respectively. A total of 36 volatile compounds were detected by HS-GC-IMS, of which 10 in CWO and 32 in HWO.

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Fermented peppers are usually obtained by the spontaneous fermentation of microorganisms attached to fresh peppers, and the variable microbial composition would lead to inconsistencies in flavor between batches. To demonstrate the roles of microorganisms in flavor formation, the core microbes closely associated with the key aroma compounds of fermented pepper paste were screened and validated in this study. Lactobacillus was the dominant bacterial genus in fermented pepper paste, whereas the main fungal genera were Alternaria and Kazachstania.

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A molecular sensory science approach was used to explore the effects of ultrasonic treatment on aroma compounds of watermelon juice. Watermelon juice was submitted to ultrasonic power at 325 W for 20 min. Ultrasonic treatment reduced odor related to cucumber and green descriptors, whilst significantly improved odors related to sweet, floral, and fruity descriptors, thus contributing to the overall flavor of watermelon juice.

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The present study focused on the role of roasting pretreatment in improving the flavor of WOs. In total, 71 volatile compounds were detected, 35 odorants were perceived, and 17 aroma-active compounds were identified in WOs by using headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and aroma extract dilution analysis of gas chromatography-olfactometry (AEDA/GC-O). The results indicate that extended roasting pretreatment is effective in generating aldehydes and pyrazine aroma-active compounds in WOs.

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A novel extraction method of volatile aroma compounds (VACs) from walnut oil (WO) using monolithic material adsorption extraction (MMSE) was developed herein, and its efficiency was compared with the conventional extraction method based on solid-phase microextraction (SPME) combined with gas chromatography-olfactory-mass spectrometry (GC-O-MS). After protocol optimization of MMSE-RSC18, 77 volatile compounds (38 ones can be sniffed) were extracted from WO, thus having a better performance compared to SPME (56 volatile compounds, 35 ones can be sniffed). Subsequently, based on flavor dilution factors (FDs), odor activity values (OAVs), and recombination and omission experiments, key aroma-active compounds in WO were 1-octen-3-ol (OAV = 82.

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Article Synopsis
  • The study examines how the composition of watermelon juice affects the release of key aroma compounds like hexanal, nonanal, (E)-2-nonenal, and acetophenone.
  • Using advanced techniques, it was discovered that hexanal, nonanal, and (E)-2-nonenal bond with fructose through hydrogen bonds, while acetophenone engages in π-π interactions.
  • Findings suggest that temperature and the presence of certain oxidized compounds can decrease the release of these aroma compounds, providing insights for improving flavor development in watermelon juice.
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The influence of the molecular structures of flavor compounds (specifically, variations in chain length and functional groups) on the binding of the flavor compounds (Z)-2-penten-1-ol, hexanal, and (E)-2-octenal to pea protein was investigated. The results showed that the molecular structures of the flavor compounds strongly influenced their binding affinity for pea protein. Specifically, (E)-2-octenal exhibited a higher binding affinity and a higher Stern-Volmer constant with pea protein than both hexanal and (Z)-2-penten-1-ol.

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The demand for low-salt foods is increasing due to their health benefits. Umami is known to enhance salty, and a large amount of umami components have been identified in edible fungi. 5'-nucleotides and umami amino acids from nine species of edible fungi were quantified.

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Ascorbic acid, quercetin, epigallocatechin-3-gallate and reduced glutathione as well as high hydrostatic pressure were used to regulate the flavor of milk prepared from pea seeds. Activities of lipoxygenase (LOX) pathway enzymes and fatty acid contents of pea milk were determined. The hexanal content was positively correlated with the activity of LOX-2, but was negatively correlated with the contents of linoleic acid and α-linolenic acid.

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This research aims to investigate the salience of mothers' emotional expressivity and its links with adolescents' emotional wellbeing and expressivity in an urban society endorsing more individualism and a rural society ascribing to more collectivism. By comparing Chinese urban ( = 283, = 14.13) and rural ( = 247, = 14.

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Melon juice produces strong cooked off-odors during heat processing, leading to serious deterioration of aroma quality. In this work, the aroma quality of melon juice, the changes in GOD reaction products, and the interactions of reaction products and cooked off-odor components were analyzed by sensory evaluation, gas chromatography-mass spectrometry/olfactory, ultraperformance liquid chromatography-triple quadrupole mass spectrometry, and isothermal titration calorimetry to study the effect mechanism of glucose oxidase (GOD) on the release of cooked off-odor components from heat-treated melon juice. The results showed that GOD treatment improved the aroma quality mainly by controlling off-odor attributes and maintaining characteristic odor attributes.

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To investigate the metabolism of bioactive compounds in broccoli juice fermented by animal- and plant-derived Pediococcus pentosaceus, levels of glucosinolates (GS), sulforaphane, and sulforaphane-nitrile; activity of myrosinase; and profiles of organic acids, vitamins, and amino acids were determined. Three aliphatic GS and four indolyl GS were identified. After fermentation by plant- and animal-derived P.

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