The volatile and semi-volatile components in tobacco flavor additives were extracted by both simultaneous distillation extraction and solid-phase micro-extraction. Extraction conditions for solid-phase micro-extractio...The volatile and semi-volatile components in tobacco flavor additives were extracted by both simultaneous distillation extraction and solid-phase micro-extraction. Extraction conditions for solid-phase micro-extraction were optimized with information theory. Then, detection were accomplished by gas chromatography-mass spectrometry. Characteristic of each method was compared. Qualitative analysis and quantitative analysis of 6# tobacco flavor sample were accomplished through both simultaneous distillation extraction and solid-phase micro-extraction. The experimental results show that solid-phase micro-extraction method is the first choice for qualitative analysis and simultaneous distillation extraction is another good selection for quantitative analysis. By means of simultaneous distillation extraction, 20 components are identified, accounting for 92.77% of the total peak areas. Through solid-phase micro-extraction, there are 17 components identified accounting for 91.49% of the total peak areas. The main aromatic components in 6# tobacco flavor sample are propanoic acid, 2-hydroxy-, ethyl ester, menthol and menthyl acetate. The presented method has been successfully used for quality control of tobacco flavor.展开更多
The aim was to examine the biotransformation of chemical compounds during the fermentation of litchi wine.S.bccyanus BV818 was inoculated to litchi juice(Heiye)to initiate the fermentation.Acetic acid decreased dramat...The aim was to examine the biotransformation of chemical compounds during the fermentation of litchi wine.S.bccyanus BV818 was inoculated to litchi juice(Heiye)to initiate the fermentation.Acetic acid decreased dramatically,succinic acid and DL-malic acid increased sharply.Saturated free fatty acid increased,especially the concentration of the free fatty acid with long carbon chain(more than 10 carbons)increased significantly.The unique flavor compounds of fresh litchi including linalool,α-terpineol,β-citronellol and other terpenoids remained in the litchi wine were transformed to other aroma constituents,by which the primary litchi flavor was retained.The wine had a fruity flavor and delicate bouquet and had harmonious sourness and sweetness.The litchi'Heiye'was suitable for being fermented into litchi wine.展开更多
In order to change for the good flavor in green tea of middle or low grade,roast naked barley(miner ingredient) was added to it.To make tea having functional property,mixed roast naked barley-green tea with one medici...In order to change for the good flavor in green tea of middle or low grade,roast naked barley(miner ingredient) was added to it.To make tea having functional property,mixed roast naked barley-green tea with one medicinal herb(MH,miner ingredient).This study was performed to investigate the effect of drinking extracts of naked barley- MH- green tea(A group) and adlay- Angelica gigas Nakai- green tea(B group) on the body weights of rats,and volatile flavor components of best effective extract on weight reduction.Forty-eight male Sprague-Dawley rats divided into six groups were fed five different green tea extracts for 8 weeks.The result obtained in the experiment indicated that the change of body weights of rats was affected by A group,B group and others.A group showed highest reduction rate of body weights(36.40%).Reduction rate of body weights on the B group(10.10%) was much lower than A group(36.40%).Aroma compounds were extracted by the SDE method.The concentrated aroma extracts were analyzed and identified by GC and GC-MS.The main aroma components of the green tea blended with naked barley and MH were 12 pyrazines having roasty note,methyl butanals having sweet note,hexanal having briskness greenish note,and nerolidol and β-ionone having floral note.展开更多
运用中国知网(CNKI)与Web of Science(WOS)数据库,对2010—2025年间辣椒风味相关研究进行系统梳理与文献计量学分析,旨在揭示该领域的研究热点与前沿动态。通过CiteSpace与VOSviewer软件构建知识图谱,从发文量趋势、期刊分布、作者合作...运用中国知网(CNKI)与Web of Science(WOS)数据库,对2010—2025年间辣椒风味相关研究进行系统梳理与文献计量学分析,旨在揭示该领域的研究热点与前沿动态。通过CiteSpace与VOSviewer软件构建知识图谱,从发文量趋势、期刊分布、作者合作网络及关键词聚类等维度展开研究。结果表明,辣椒风味研究总体呈现快速增长态势,尤其自2019年以来进入高产阶段,并在2023年达到峰值,显示出该领域已成为食品科学的热门方向。中文文献以应用研究为主,集中发表于《中国调味品》《食品科学》等期刊;英文文献更注重理论探索与国际交流,核心期刊包括Food Chemistry,Food Research International等。在作者合作方面,中文文献形成以蒋立文团队为核心的多团队网络,英文文献则以He Qiang、Chi Yuanlong等为代表,显示出研究群体逐步形成。关键词聚类揭示,研究重点主要集中在挥发性风味物质的解析、发酵过程调控、乳酸菌功能、加工工艺优化及检测技术创新等方面,中、英文文献均逐渐由单一品种或单因素研究向多维度、交叉学科拓展。整体来看,辣椒风味研究正从传统理化分析走向机制探讨与产业应用相结合,为辣椒制品的品质提升与产业化升级提供了数据支撑和方法参考。展开更多
文摘The volatile and semi-volatile components in tobacco flavor additives were extracted by both simultaneous distillation extraction and solid-phase micro-extraction. Extraction conditions for solid-phase micro-extraction were optimized with information theory. Then, detection were accomplished by gas chromatography-mass spectrometry. Characteristic of each method was compared. Qualitative analysis and quantitative analysis of 6# tobacco flavor sample were accomplished through both simultaneous distillation extraction and solid-phase micro-extraction. The experimental results show that solid-phase micro-extraction method is the first choice for qualitative analysis and simultaneous distillation extraction is another good selection for quantitative analysis. By means of simultaneous distillation extraction, 20 components are identified, accounting for 92.77% of the total peak areas. Through solid-phase micro-extraction, there are 17 components identified accounting for 91.49% of the total peak areas. The main aromatic components in 6# tobacco flavor sample are propanoic acid, 2-hydroxy-, ethyl ester, menthol and menthyl acetate. The presented method has been successfully used for quality control of tobacco flavor.
基金Supported by the Talent Introduction Project of Guangdong University of Petrochemical Technology(513036)the Innovation Project of the High Education Institutions of Guangdong Province(650465)。
文摘The aim was to examine the biotransformation of chemical compounds during the fermentation of litchi wine.S.bccyanus BV818 was inoculated to litchi juice(Heiye)to initiate the fermentation.Acetic acid decreased dramatically,succinic acid and DL-malic acid increased sharply.Saturated free fatty acid increased,especially the concentration of the free fatty acid with long carbon chain(more than 10 carbons)increased significantly.The unique flavor compounds of fresh litchi including linalool,α-terpineol,β-citronellol and other terpenoids remained in the litchi wine were transformed to other aroma constituents,by which the primary litchi flavor was retained.The wine had a fruity flavor and delicate bouquet and had harmonious sourness and sweetness.The litchi'Heiye'was suitable for being fermented into litchi wine.
文摘In order to change for the good flavor in green tea of middle or low grade,roast naked barley(miner ingredient) was added to it.To make tea having functional property,mixed roast naked barley-green tea with one medicinal herb(MH,miner ingredient).This study was performed to investigate the effect of drinking extracts of naked barley- MH- green tea(A group) and adlay- Angelica gigas Nakai- green tea(B group) on the body weights of rats,and volatile flavor components of best effective extract on weight reduction.Forty-eight male Sprague-Dawley rats divided into six groups were fed five different green tea extracts for 8 weeks.The result obtained in the experiment indicated that the change of body weights of rats was affected by A group,B group and others.A group showed highest reduction rate of body weights(36.40%).Reduction rate of body weights on the B group(10.10%) was much lower than A group(36.40%).Aroma compounds were extracted by the SDE method.The concentrated aroma extracts were analyzed and identified by GC and GC-MS.The main aroma components of the green tea blended with naked barley and MH were 12 pyrazines having roasty note,methyl butanals having sweet note,hexanal having briskness greenish note,and nerolidol and β-ionone having floral note.
文摘运用中国知网(CNKI)与Web of Science(WOS)数据库,对2010—2025年间辣椒风味相关研究进行系统梳理与文献计量学分析,旨在揭示该领域的研究热点与前沿动态。通过CiteSpace与VOSviewer软件构建知识图谱,从发文量趋势、期刊分布、作者合作网络及关键词聚类等维度展开研究。结果表明,辣椒风味研究总体呈现快速增长态势,尤其自2019年以来进入高产阶段,并在2023年达到峰值,显示出该领域已成为食品科学的热门方向。中文文献以应用研究为主,集中发表于《中国调味品》《食品科学》等期刊;英文文献更注重理论探索与国际交流,核心期刊包括Food Chemistry,Food Research International等。在作者合作方面,中文文献形成以蒋立文团队为核心的多团队网络,英文文献则以He Qiang、Chi Yuanlong等为代表,显示出研究群体逐步形成。关键词聚类揭示,研究重点主要集中在挥发性风味物质的解析、发酵过程调控、乳酸菌功能、加工工艺优化及检测技术创新等方面,中、英文文献均逐渐由单一品种或单因素研究向多维度、交叉学科拓展。整体来看,辣椒风味研究正从传统理化分析走向机制探讨与产业应用相结合,为辣椒制品的品质提升与产业化升级提供了数据支撑和方法参考。
