Migration and variation of odorous compounds as geosmin, 2-methylisoborneol (MIB) and residual chlorine in drinking water taken from Huangpu River were studied by using headspace solid phase microextraction procedure (HSPME) and gas chromatograph with mass spectrometry. The results showed that, raw water, processed water, pipe water (taken from pump station) and secondary-supply water all contained MIB and geosmin ranging from 2 ng/L to 18 ng/L and 2.68 ng/L to 5.06 ng/L respectively and decreased dramatically during the water processing and distribution system. MIB is proved to be a kind of the odorous compounds in drinking water of Shanghai by comparing the concentrations of MIB and GSM with their odor threshold. The concentration of residual chlorine declined greatly in the distribution system, but because of the high value at the outlet of waterworks, it still may exceeded the influence of MIB and cause the odour problems.
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Food Chem
January 2025
College of Food Science and Technology, Zhejiang University of Technology, Deqing 313216, China; Zhejiang Key Laboratory of Green, Low-Carbon and Efficient Development of Marine Fishery Resources, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China. Electronic address:
Odor-induced saltiness enhancement (OISE) is thought to be a unique salt reduction technique which capitalizes on olfactory-gustatory interaction. Volatile compounds of stewed duck obtained from orthonasal (no-treatment) and retronasal (saliva-treatment) pathways and their capacity on OISE were analyzed by GC-O-MS and molecular simulation in order to ascertain the role of odors in duck stewed with chili pepper on saltiness enhancement. Totally 17 unique volatile compounds were identified in retronasal pathways.
View Article and Find Full Text PDFAlzheimers Dement
December 2024
Columbia University Irving Medical Center, New York, NY, USA.
Background: Inexpensive, non-invasive tests may improve the identification of persons at increased risk for cognitive decline and dementia. We compared impairment in odor identification and global cognition with neuro-imaging biomarkers to predict cognitive decline and dementia in the population-based Mayo Clinic Study of Aging (MCSA).
Method: At the 2008 assessment, 647 participants who were ≥ 55 years old with at least one follow-up had the following procedures: modified Blessed Information-Memory-Concentration Test (BIMCT), 12-item Brief Smell Identification Test (BSIT), brain magnetic resonance imaging (MRI), and Positron Emission Tomography (PET) amyloid imaging with 11C-Pittsburgh compound B (11C-PiB).
Food Res Int
January 2025
School of Pharmacy, Anhui University of Chinese Medicine, Hefei 230012, China. Electronic address:
Chrysanthemi Flos has been consumed as floral tea for centuries, but the effects of stir-frying on its chemical profile, sensory characteristics, and bioactivity remain unclear. This study used untargeted metabolomics, sensory assessment (E-eye, E-nose, E-tongue), and antioxidant activity evaluation to investigate compositional changes and their effects. In the metabolomics analysis, a total of 101 non-volatile and 306 volatile differential metabolites were identified.
View Article and Find Full Text PDFFood Res Int
January 2025
College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China. Electronic address:
Indigenous microorganisms play a crucial role in determining the quality of naturally fermented wines. However, the impact of grape cultivar specificity on microbial composition is often overshadowed by the geographical location of the vineyard, leading to underestimation of its role in natural wine fermentation. Therefore, this study focuses on different grape cultivars within a single vineyard.
View Article and Find Full Text PDFFood Res Int
January 2025
College of Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, China.
The dried capitulum of chrysanthemums is a traditional material in scented tea, and the kill-green process is a critical step in determining their quality. However, the changes in the physicochemical properties during kill-green and the mechanisms by which these changes affect drying characteristics, metabolic components, and aroma profiles remain unclear. Therefore, this study investigated the changes in water status, polyphenol oxidase and peroxidase activities, and microstructure during high-humidity air impingement kill-green (HHAIK) and steam kill-green (SK), and their effects on drying behavior, color, phytochemicals, and volatile profile of dried chrysanthemums.
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