This study used Tenax TA absorption tubes to sample volatile aromatic compounds from different emission sources and functional zones in Taiyuan City, Shanxi Province, China. Thermal desorption-gas chromatography-isotope ratio mass spectrometry (TD-GC-IRMS) was subsequently employed to analyze the stable carbon isotope characteristics of the volatile aromatic compounds. The results revealed that the stable carbon isotope ratio (C) of the volatile aromatic compounds emitted through diesel, gasoline, and solvent volatilization, vehicle exhaust, and domestic coal combustion ranged from (-30.79±0.98)‰ to (-29.10±0.14)‰, (-30.96±0.88)‰ to (-28.02±1.77)‰, (-32.13±0.59)‰ to (-27.67±0.49)‰, (-27.58±0.16)‰ to (-25.50±0.75)‰, and (-25.14±0.93)‰ to (-23.44±1.32)‰, respectively. The C value of styrene was (-23.44±1.32)‰, which was only detected in the fumes emitted through domestic coal combustion. Additionally, the sample analysis based on data collected from four different functional zones of Taiyuan City revealed the following:① the C values of the atmospheric volatile aromatic compounds in the mixed residential and traffic zone ranged from (-25.61±2.20)‰ to (-23.91±0.78)‰. Compared with other functional zones, the emissions in this zone were enriched withC; and ② the C values measured in the industrial zone ranged from (-29.15±1.06)‰ to (-24.53±1.07)‰; the emissions in this functional zone were relatively low in C compared with other zones. A comparison of the C values of the atmospheric volatile aromatic compounds and emission sources indicated that the main sources of volatile aromatic compounds at the four sampling points in Taiyuan were vehicle exhausts and domestic coal combustion, while the air sampled in the industrial functional zone was heavily affected by the volatilization of solvents.
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http://dx.doi.org/10.13227/j.hjkx.201812174 | DOI Listing |
Food Chem
January 2025
Anxi College of Tea Science, College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Tea Green Cultivation and Processing Collaborative Innovation Center, Fujian Agriculture and Forestry University, Fuzhou 350002, China. Electronic address:
Rainy weather restricts the formation of high-quality Wuyi rock tea (WRT). Herein, an optimized withering process for rain-soaked leaves was developed using response surface methodology. Results showed that increasing the withering temperature, relative humidity, and withering time from 25 °C to 40 °C, 80 % to 97 %, and 3 to 6 h, respectively, effectively improved the sensory qualities of the optimized primary WRT (WRTO) prepared from rain-soaked leaves compared with those before optimization.
View Article and Find Full Text PDFFood Res Int
January 2025
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China. Electronic address:
Cinnamon is a widely used spice, known for its distinctive flavor and aromatic properties. Due to its lignified structure, the release of flavor components typically requires prolonged stewing (1-2 h). To simulate the release of flavor components during stewing, this study employed corn oil for extraction, avoiding the use of organic solvents.
View Article and Find Full Text PDFFood Res Int
January 2025
School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China. Electronic address:
The study investigated the perceptual interaction between two types of Rose damascena essential oil and two types of Angelica dahurica root essential oil. Using gas chromatography-olfactometer (GC-O) and gas chromatography-mass spectrometer (GC-MS), 24 and 25 aromatic compounds in Rose damascena essential oil and Angelica dahurica root essential oil were identified and quantified, respectively. Based on flavor dilution (FD) values and odor activity values (OAVs), 10 important aroma compounds in Rose damascena essential oil and 6 in Angelica dahurica root essential oil were identified.
View Article and Find Full Text PDFPlant Biol (Stuttg)
January 2025
Chemical Ecology, Bielefeld University, Bielefeld, Germany.
Some plant species produce an extraordinary diversity of specialized metabolites. The diverse class of terpenes is characteristic for many aromatic plants, and terpenes can occur as both emitted volatiles and stored compounds. Little is known about how intraspecific chemodiversity and phenotypic integration of both emitted volatile and stored terpenes differ intra-individually across plant development and between different plant parts, and studies considering both spatial and temporal scales are scarce.
View Article and Find Full Text PDFFoods
December 2024
Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia.
This study compares , an EU Protected Geographical Indication (PGI)-labelled smoked dry-cured ham from the Dalmatia region in Croatia, with non-PGI hams from the same area, focusing on the impact of PGI certification on the product quality. The investigation is prompted by the increasing presence of dry-cured hams lacking the PGI label on the market, aspiring to compete with esteemed high-value PGI products. Samples of 28 smoked dry-cured hams (12 PGI and 16 non-PGI) were analysed for chemical properties, fatty acid composition, volatile compounds, PAH content and sensory characteristics.
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