Purification and Characterization of γ-Glutamyl Transpeptidase from and Its Function on Formation of Sulfur-Containing Volatiles.

γ-Glutamyl transpeptidase (GGT) in shoot (TS) was extracted and purified through salt precipitation, ion-exchange column, and gel filtration chromatography methods. The GGT had two peptides with M.W.

Effect and mechanism of green and aldehyde aroma compounds from sweet orange on sucrose sweetness perception.

At present, there are relatively few studies on the influence of green aroma and aldehyde aroma compounds on the sweetness perception of sucrose. This study examined the effects of 11 aroma compounds from sweet orange, characterized by green and aldehyde flavors, on the sweetness of a 5 % sucrose solution. Using artificial sensory analysis and electronic tongue technology, it was found that most aromatic compounds can inhibit sweetness perception, and the inhibitory effect of trans-2-decenoaldehyde is the most significant.

Comparative Investigation of Aroma-Active Volatiles in ("Ruixue", "Liangzhi", "Crystal Fuji," and "Guifei") Apples by Application of Gas Chromatography-Mass Spectrometry-Olfactometry (GC-MS-O) and Two-Dimensional Gas Chromatography-Quadrupole Mass Spectrometry (GC × GC-qMS) Coupled with Sensory Molecular Science.

Aroma dramatically impacts the overall flavor profiles and consumer acceptance; therefore, it is necessary to conduct a comprehensive analysis of the aroma characteristics of apples. In this study, the aroma differences among four popular apple varieties ("Ruixue", "Liangzhi", "Crystal Fuji," and "Guifei") were compared using two extraction methods (headspace-solid phase microextraction, and solvent-assisted flavor evaporation) coupled with gas chromatography-mass spectrometry-olfactometry (GC-MS-O) and two-dimensional gas chromatography-quadrupole mass spectrometry (GC × GC-qMS). A total of 82 odorants were identified via GC-MS-O, and 143 volatiles were identified by GC× GC-qMS.

Microstructure induction of quaternary ammonium chitosan microcapsules based on magnetic field and study of their aroma release.

Traditional pressure-sensitive microcapsules used in textiles face challenges of insufficient environmental friendliness in the production process and uncontrollable fragrance release. To address this issue, this study utilized quaternary ammonium chitosan and silica as wall materials to develop a magnetic aromatic microcapsule. The microstructure of the microcapsules was controlled by magnetic field induction, and its evolution pattern was investigated.

Identification of characteristic compounds of sweet orange oil and their sweetening effects on the sucrose solution with sweetness meter, sensory analysis, electronic tongue, and molecular dynamics simulation.

The characteristic aroma compounds of five-fold sweet orange oil were analyzed using gas chromatography-mass spectrometry combined with the odor aroma value (OAV) method. The results indicated that limonene, linalool, dodecanol, (E,E)-2,4-decadienal, (E)-citral, linalool, (E)-2-decenal, and geraniol are important contributors. The sweetening effects of key compounds on sucrose solutions were experimentally investigated.

Mussel-inspired chitosan and its applications in the biomedical field.

Chitosan (CS) has physicochemical properties including solubility, crystallinity, swellability, viscosity, and cohesion, along with biological properties like biocompatibility, biodegradation, antioxidant, antibacterial, and antitumor effects. However, these characteristics of CS are greatly affected by its degree of deacetylation, molecular weight, pH and other factors, which limits the application of CS in biomedicine. The modification of CS with catechol-containing substances inspired by mussels can not only improve these properties of CS, but also endow it with self-healing property, providing an environmentally friendly and sustainable way to promote the application of CS in biomedicine.

Multiple effects of spicy flavors on neurological diseases through the intervention of TRPV1: a critical review.

The spicy properties of foods are contributed by various spicy flavor substances (SFs) such as capsaicin, piperine, and allicin. Beyond their distinctive sensory characteristics, SFs also influence health conditions and numerous studies have associated spicy flavors with disease treatment. In this review, we enumerate different types of SFs and describe their role in food processing, with a specific emphasis on critically examining their influence on human wellness.

Inclusion complexes of β-cyclodextrin with isomeric ester aroma compounds: Preparation, characterization, mechanism study, and controlled release.

Cyclodextrins (CDs) have been discovered to provide an efficient solution to the limited application of ester aroma molecules used in food, tobacco, and medication due to their strong smell and unstable storage. This work combined molecular modeling and experimental to analyze the conformation and controlled release of isomeric ester aroma compounds/β-CD inclusion complexes (ICs). The investigation revealed that ester aroma compounds could be effectively encapsulated within the β-CD cavity, forming ICs with low binding affinity.

Effects of gallic acid on the release of aroma compounds in Moutai Baijiu.

Due to the trace concentrations of gallic acid (GA), the interaction mechanism between GA and flavor compounds is limited, and the effects on the aroma compounds of Moutai Baijiu are even more unclear. In this study, the aroma compounds and phenolic compounds in Moutai Baijiu were investigated by stir bar sorptive extraction (SBSE), gas chromatography-olfactometry (GC-O), gas chromatography-mass spectrometry (GC-MS) and liquid chromatography-mass spectrometry (LC-MS). A total of 63 volatiles and 10 phenolic compounds were identified, and 16 esters and 4 alcohols were identified as the important aroma substances (odor activity values ≥1).

Mushroom alcohol(1-octen-3-ol)and other 7 aroma compounds selected from Chinese dry-cured hams can enhance saltiness perception.

Reducing NaCl content in food while maintaining acceptability poses a significant challenge. Odor-induced saltiness enhancement (OISE) emerges as a promising solution. This study utilized gas chromatography-olfactory (GC-O) in conjunction with gas chromatography-mass spectrometry (GC-MS) to identify 37 key volatile compounds in three representative Chinese dry-cured hams.

Research progress of starch as microencapsulated wall material.

Starch is non-toxic, low cost, and possesses good biocompatibility and biodegradability. As a natural polymer material, starch is an ideal choice for microcapsule wall materials. Starch-based microcapsules have a wide range of applications and application prospects in fields such as food, pharmaceuticals, cosmetics, and others.

Preparation and characterisation of linalool oil-in-water starch-based Pickering emulsions and the effects of the addition of cellulose nanocrystals on their stability.

Creaming could be generated during storage of the starch-based Pickering emulsions. And cellulose nanocrystals in the solution are usually dispersed by relatively strong mechanical force, otherwise they may appear in the form of aggregates. In this work, we investigated the effects of cellulose nanocrystals on the stability of the starch-based Pickering emulsions.

Unraveling the contribution of aroma-active and chiral compounds to different grade of Yashi Xiang teas using stir bar sorptive extraction.

Yashi Xiang (YSX) is a flavor of Fenghuang Dancong tea and famous for its name and floral aroma, which is a type of semi-fermented oolong tea. However, previous research into the aroma characteristics of YSX tea mostly focused on the aroma compounds, and little research on chiral compounds in YSX has been performed. Therefore, the current study was conducted to explore the aroma characteristics of YSX tea from the perspective of enantiomers of chiral compounds.

Investigation of Lactone Chiral Enantiomers and Their Contribution to the Aroma of Longjing Tea by Odor Activity Value and S-Curve.

Odor activity value (OAV) and S-curve were used to study the content, proportion, and contribution of lactone chiral enantiomers in Longjing tea. A total of 10 enantiomers were identified in this study, among which ()-(-)-δ-decalactone (45.4-84.

Characterization of aroma compounds and effects of amino acids on the release of esters in Laimao baijiu.

Background: Laimao baijiu is a typical soy-sauce aroma-type baijiu in China. Amino acids are non-volatile compounds in baijiu and are beneficial to human health. Aroma is one of the important indicators that are used to evaluate the quality of baijiu.

Maltodextrin as wall material for microcapsules: A review.

Maltodextrin (MD) is a partially hydrolyzed product of starch that can be used to encapsulate food, medicine, essential oil and other substances. MD-based microcapsules can enhance the color, aroma, and taste of products, improve the solubility and stability of core materials, and slowly release the core materials for a long time to achieve certain specific uses. Therefore, the development of MD-based microcapsules is a key research field in food, pharmaceutics, cosmetics and other industries.

A durable and stable hollow carrier based on metal-phenolic network composed of Zn and proanthocyanidins/polydopamine.

Metal-phenolic networks (MPNs), which are formed by phenolic molecules and metal ions via coordination bonds, are emerging as highly templated functional metal-organic materials. These networks are mostly used in the form of particles for short-term in vivo drug delivery; however, there is a lack of research on durable and stable MPN hollow particles as delivery carriers for in vitro applications. In this study, hollow and yolk-like hybrid cubic MPNs were prepared by etching zeolitic imidazolate framework-8 (ZIF-8) with proanthocyanidins (PCs).

Stimulus responsive microcapsules and their aromatic applications.

Fragrances and essential oils are promising for a wide range of applications due to their pleasant odors and diverse effects. However, direct addition to consumer products has the disadvantages of short retention time and easy deterioration of odor. At the same time, releasing a large amount of odor in a short time may be an unpleasant experience, which severely limits the practical application of aromatic substances.

Aromatic Profiles and Enantiomeric Distributions of Chiral Volatile Compounds in Pu-Erh Tea.

Pu-Erh tea, as a typical post-fermented tea, can be divided into raw Pu-Erh tea (RAPT) and ripened Pu-Erh tea (RIPT) according to the processing technology. It is famous for its unique aroma after aging. Although previous research on the aroma characteristics of Pu-Erh tea mostly focused on the aroma compounds, little research on chiral compounds in RAPT and RIPT has been performed.

Preparation and characterization of the dimethyl sulfide-β-cyclodextrin inclusion complex.

Dimethyl sulfide has been widely used in flavors and can also be used as a solvent and catalyst. However, dimethyl sulfide is volatile, and its lasting power is weak. Furthermore, dimethyl sulfide is insoluble in water and is unstable in some cases.

Adhesion advances: from nanomaterials to biomimetic adhesion and applications.

The field of adhesion has revealed a significant impact on numerous applications such as wound healing, drug delivery, electrically conductive adhesive, dental adhesive, and wood industry. Nanotechnology has continued to be the primary means to achieve adhesion. Among them, biological systems based on the unique structure of the nano-levels have developed excellent adhesion capabilities after billions of years of evolution and natural selection.