At present, the structure-activity relationships of soy protein isolate are still not well understood. In this paper, relationship between molecular flexibility and emulsifying properties isolate-glucose conjugates were investigated. The Maillard reaction was carried out at different temperature conditions (50 °C, 60 70 80 90 °C) under a specific wet condition. Meanwhile, structural including surface hydrophobicity ( H0), secondary, tertiary, quaternary structures, free sulfhydryl group -SH)...

The aroma profile of Chinese rice wine was investigated in this study. volatile compounds a traditional were extracted using Lichrolut EN and further separated by silica gel normal phase chromatography. Seventy-three aroma-active identified gas chromatography-olfactometry (GC-O) chromatography-mass spectrometry (GC-MS). In addition to acids, esters, alcohols, benzaldehyde, vanillin, geosmin, γ-nonalactone be potentially important Chinse wine. concentration these the quantitated combination...

The structure effect is widely present in the catalysis of alloy systems. However, surface this system still ambiguous because limitations current characterization tools. We reported x-ray crystallographic first and largest AgAu nanocluster with a doping shell formulated as [Ag46Au24(SR)32](BPh4)2. This consists an achiral bimetallic Ag2@Au18@Ag20 core protected by chiral Ag24Au6(SR)32 shell. experiments further revealed that affects selectivity products significantly. case to find...

In order to assess the influence of yeast strains on volatile flavour profiles Chinese rice wine, small-scale wine brewing was carried out with eight from three different typical regions. The compounds were extracted by headspace solid phase microextraction (HS-SPME) and analyzed gas chromatography-mass spectrometry (GC-MS). wines showed statistically significant differences depending used. Yeast Shaoxing region a higher capacity produce esters 2-phenylethanol 3-methylthiopropanol, while...

The aroma profile of Chinese roasted sesame-like flavor type liquor was investigated by means headspace solid phase microextraction–aroma extract dilution analysis (HS-SPME-AEDA). Sixty-three odor-active regions were detected HS-SPME-AEDA with (FD) factors >5, and 58 these further identified. Among them, ethyl hexanoate, 2-furfurylthiol, dimethyl trisulfide, 3-methylbutanal, butanoate, 2-methylbutanoate, pentanoate, 4-methylpentanoate appeared the highest FD factors. In particular, eight...

The aroma compounds in young and aged Chinese rice wines (rice wines) with a clear difference their overall profiles were analyzed by comparative extract dilution analysis (cAEDA). In AEDA, more aroma-active regions flavor (FD) factors of ≥64 detected the wine than wine. A total 43 odorants further identified quantitated. odor activity values (OAVs) revealed 33 OAVs ≥1 or Among these relatively higher OAVs, 3-methylbutanoic acid, 1,1-diethoxyethane, vanillin, 3-methylbutanal, sotolon,...

A potent unpleasant aroma presenting a pickle-like off-odor in Moutai-aroma type Baijiu was studied by comparative extract dilution analysis (AEDA). Two samples, one having no (A) and the other (B), were selected for chemical sensory evaluation. The compounds isolated headspace solid-phase microextraction liquid–liquid extraction. AEDA, quantitative analysis, odor activity value calculation performed both B samples. main differences between two samples obtained 12 compounds, significantly...

Qingke liquor is a very famous Tibetan alcoholic beverage made from "Qingke", hull-less highland barley, which exclusively grown in Qinghai-Tibetan Plateau with an average altitude of 4000 m. such area whose quality or characteristics result its geographic environment, including natural and human culture. In this study, the aroma compounds two liquors barley at different elevations (QKH, high elevation, QKL, low elevation) were compared by extract dilution analysis (AEDA), intensity (Osme),...

Pyrazines are important compounds in soy sauce aroma type Baijiu (SSAB). In this work, a total of 16 pyrazines were analyzed using ultra-performance liquid chromatography coupled with tandem mass spectrometry (UPLC–MS/MS) SSAB. The quantitative results showed that 2,3,5,6-tetramethylpyrazine, 2,6-dimethylpyrazine and 2,3,5-trimethylpyrazine the three most concentrated pyrazines. highest odor activity value (OAV) was determined for 2-ethyl-3,5-dimethylpyrazine. Quantitative analysis combined...

Fermented foods often have attractive flavor characteristics to meet various human demands. An ever-challenging target is the production of fermented with equal profiles outside product's origin. However, formation geography-dependent in high-complexity fermentations remains poorly understood. Here, taking Chinese liquor (baijiu) fermentation as an example, we collected 403 samples from 9 different locations China across a latitude range 27°N 37°N. We revealed and validated patterns by using...

This study comprehensively characterized and compared the aroma differences between four different grades of Fenjiu (FJ, most representative light-flavor Baijiu). Aroma-active compounds were analyzed by liquid-liquid extraction (LLE) coupled with gas chromatography-olfactometry-mass spectrometry (GC-O-MS). A total 88 aroma-active identified, 70 them quantified. The results showed that a majority in high-grade FJ had higher intensities concentrations. Among these compounds, there 28 odor...

Long-term storage Baijiu has an appealing sensory property, yet the chemical makeup is rarely reported. This study investigated a 30-year-old Jiangxiangxing (JXX) and recognized measured 69 aroma compounds. 3-Methyl-2,4-nonanedione (2.76 μg/L), 2,5-dimethyl-4-hydroxy-3(2H)-furanone (HDMF, 46.2 2-ethyl-4-hydroxy-5-methyl-3(2H)-furanone (HEMF, 61.7 piperitone (3.66 μg/L) were detected for first time in Baijiu. Compared with 3-year-old JXX Baijiu, 24 compounds significantly higher 30-year-old,...

This study investigated the Maillard reaction in Baijiu and effects of extended aging presence intermediates (MRIs) on aromatic compounds, particularly focusing heterocyclic changes. MRIs with different aroma types aged 1–18 years force-aged for 6 weeks were determined. Results revealed that soy sauce aroma–type significantly more abundant than those other Baijiu. Changes observed compared forced-aging Additionally, distribution variation heterocycles examined, which an increase...

Wheat Qu is a unique saccharifying agent used for Chinese rice wine brewing. In recent years, the impact of wheat on flavour has attracted great interest. this study, fermentations were conducted with different agents (wheat and mixed commercial enzymes) to study effect fermentation process aroma characteristics wine. Our results showed that not only acted as agent, but also increased yeast activity formation compounds. A higher growth rate, in addition lower death observed when was agent....

Elevated homocysteine (Hcy) levels have been reported to be involved in neurotoxicity after ischemic stroke. However, the underlying mechanisms remain incompletely understood date. In current study, we hypothesized that neuronal autophagy activation may toxic effect of Hcy on cortical neurons following cerebral ischemia. Brain cell injury was determined by hematoxylin-eosin (HE) staining and TdT-mediated dUTP Nick-End Labeling (TUNEL) staining. The level localization were detected...

Abstract This study investigated the aroma contribution of volatile sulfur compounds (VSCs) in Moutai liquors. The VSCs were analyzed using headspace solid‐phase microextraction‐gas chromatography‐pulsed flame photometric detection (HS‐SPME‐GC‐PFPD). influences SPME fibers, ethanol content sample, pre‐incubation time, and extraction temperature time on optimized. optimally extracted a divinylbenzene/carboxen/polydimethylsiloxane fiber, by incubating 10 mL diluted Chinese liquor (5% vol.)...

The aroma characteristics of sweet-type Chinese rice wine were studied by sensory analysis, extract dilution analysis (AEDA), and quantitative analysis. Sensory evaluation demonstrated that a caramel-like note was the most distinctive characteristic for wine. AEDA carried out on typical sample. Thirty-nine odor-active regions detected in sample with flavor (FD) factor ≥8, 37 these further identified. Among them, sotolon 2- 3-methylbutanol showed highest FD 1024, followed 2-acetyl-1-pyrroline...