Development of a Flavor Fingerprint Using HS-GC-IMS for Volatile Compounds from Steamed Potatoes of Different Varieties.

The variations in flavor substances across different varieties of steamed potatoes were determined by headspace-gas chromatography ion mobility spectrometry (HS-GC-IMS) combined with sensory evaluation. Results showed that 63 representative compounds, including 27 aldehydes, 14 alcohols, 12 ketones, 4 esters, 2 furans, 1 acid and others, together acted as contributors to the flavors in steamed potatoes. Analysis found that species and concentrations of aldehydes, alcohols and ketones in six varieties were the most abundant.

Polyphosphazene-Functionalized Microspheres as Efficient Catalysts for the Knoevenagel Reaction under Mild Conditions.

Inspired by the formation of microspheres by hexachlorocyclotriphosphazene and 4, 4'-sulfonyldiphenol, polyphosphazene-functionalized microspheres were developed. Benefits from the supported supper basic phosphazene, the yield exceeded 99 % at room temperature in the manner of second-order reaction kinetics toward Knoevenagel reaction and was still maintained at 99 % after 16 runs. In the experimental temperature from 0 °C to 90 °C, the yield increased from 92 % to 99 %, reflecting that the catalyst had strong applicability under mild conditions.

A new two-step route to CdTe micrometer-scaled spindles and nanorods.

In this study, a simple and convenient synthetic approach for producing high-quality CdTe crystals has been developed. Cadmium telluride micrometer- and nanometer-scaled crystals were synthesized through a novel two-step route: CdTe nanoparticles were synthesized first via hydrothermal method and followed by diethylenetriamine (DETA) treatment. Scanning electron microscopy and transmission electron microscopy images showed that spindle- and rod-like CdTe crystals were obtained by varying the temperature of the hydrothermal reaction and the time of the DETA treatment.