A5060931890- Edible Oils Quality and Analysis
- Advanced Chemical Sensor Technologies
- Phytochemicals and Antioxidant Activities
- Spectroscopy and Chemometric Analyses
- Fermentation and Sensory Analysis
- Meat and Animal Product Quality
- GABA and Rice Research
- Nuts composition and effects
- Fatty Acid Research and Health
- Seed and Plant Biochemistry
- Analytical Chemistry and Chromatography
- Tea Polyphenols and Effects
- Food Chemistry and Fat Analysis
- Sensory Analysis and Statistical Methods
- Essential Oils and Antimicrobial Activity
- Food Quality and Safety Studies
- Antioxidant Activity and Oxidative Stress
- Advances in Cucurbitaceae Research
- Proteins in Food Systems
- Metabolomics and Mass Spectrometry Studies
- Electrochemical sensors and biosensors
- Cardiovascular Disease and Adiposity
- Biochemical Analysis and Sensing Techniques
- Insect Pheromone Research and Control
- Sesame and Sesamin Research
Qingdao University
2021-2025
Anhui University
2024
Jiangnan University
2017-2022
State Key Laboratory of Food Science and Technology
2020-2022
Northwest A&F University
2015-2017
Yangzhou Vocational University
2015-2016
Headspace solid-phase microextraction/gas chromatography–mass spectrometry (HS-SPME/GC–MS) analysis combined with 'relative odour activity value (ROAV)' was used to monitor changes in key volatile compounds peanut oil, soybean rapeseed and linseed oil during ambient storage. Volatile composition oxidation process were compared among edible samples. The differences the contents of oils led their characteristic flavour. Aldehydes featured a relatively high content low threshold mainly...
The flavor formation of fried food experienced an optimum stage, obtained more desirable during this stage. In order to improve the French Fries (FFs), stage was prolonged by adding several antioxidants (tert-butyl hydroquinone (TBHQ), L-ascorbyl palmitat (L-ap), and rosemary) frying soybean oil (SO). results sensory evaluation showed that had effect on prolonging Compared with control group, SO added TBHQ, L-ap rosemary 25%, 50% respectively. Furthermore, can effectively inhibit degradation...
Bischofia polycarpa seed oil is rich in nutrition and positively affects on human health. We analyzed compared the chemical compositions, antioxidant activities, quality characteristics of oils using different solvents cold-pressing. Hx: Iso (n-hexane/isopropanol, 3:2 v/v) had highest lipid yield (35.13 %), while Folch (chloroform/methanol, 2:1 linolenic acid (50.79 LnLnLn (43.42 LnLnL (23.43 %). Tocopherols (2108.99 mg/kg) were extracted most efficiently with Folch, whereas phytosterols...
Green plum is popular due to its tasty flavor and nutritional benefits. This study investigated the volatiles of oils extracted from green seed using headspace-gas chromatography-ion mobility spectrometry. A total 42 were identified in oil kernel shell. By principal component analysis, a distinct separation between shell was observed. The gallery plot showed that had more desirable compounds, such as ethyl acetate, 1-pentanol, 2-pentylfuran, 2-heptanone. However, contained alkenals with...
The olive vegetable is popular food owing to its unique flavor. This study innovatively used headspace-gas chromatography-ion mobility spectrometry evaluate vegetables' volatiles under different conditions. A total of 57 volatile compounds were determined from vegetables, including 30 aldehydes, 8 ketones, 5 alcohols, 2 esters, hydrocarbons, 1 furans, 3 sulfur compounds. PCA distinguished the stored at conditions by volatiles. gallery plot showed that vegetables 4 °C for 21 d produced more...
Abstract Chicken nuggets were air‐fried and deep‐fried for various times at the same temperature. The moisture content, oil color, texture, volatile compounds, lipids degradation of chicken investigated. evolution rate texture much higher during deep frying than air frying. Air required more time to produce similar quality attributes as those nuggets. On average, content was 25% lower that Of 74 compounds identified in fried nuggets, aldehydes, hydrocarbons, heterocycles main flavor...
The flavor is a decisive sensory characteristic that determines the popularity of French fries (FFs). During high-oleic rapeseed oil (RO) frying, development FFs showed three noticeable stages including break-in (3.5 %–7.5 % total polar compounds (TPC)), optimum (7.5 %–22.18 TPC), and degrading (above 22.18 TPC). Further, in order to distinguish key aroma each stage, prepared RO at TPC 3.5 (FF4), 14.5 (FF15), 26.96 (FF27) their relevant oils (RO4, RO15, RO27) were selected for...
To investigate the optimal processing of maize porridge, volatile compounds and texture under different cooking methods time have been studied. A total 51 were identified in porridge. Notably, major volatiles, aldehydes esters exhibited a relatively high content electric pressure cooker (EPC), tend to significantly increase after cooking. Among aldehydes, nonanal hexanal played great role flavor due their content. Volatile porridge could be clearly distinguished by multiple chemometrics....
To instruct the production of millet porridge, effect cooking methods on flavor and texture porridge was investigated. A total 91 volatiles were detected most volatile compounds decreased with time, e.g. alcohols. The esters as major had a high content in electric rice cooker (IC). Multiple chemometric results indicated that from different distinguished respectively. Texture analysis hardness prepared IC more dominant decrease trend than electromagnetic oven pressure before 40 min. In...
Objectives: Previous studies have assessed the effect of docosahexaenoic acid (DHA, 22:6n-3) and arachidonic (ARA, 20:4n-6)-supplemented infant formula on brain development cognitive function in infants. However, results been inconsistent. The aim this systematic review meta-analysis was to assess DHA ARA supplementation infants from randomized controlled trials (RCTs). Methods: We systematically searched identified relevant literature PubMed, Web Science, Embase databases up July 2024....
The aim of the present work was to study kinetics polar compounds in fast food restaurant frying systems. A modified kinetic equation proposed, which revealed that deterioration (total (TPC)) were inconsistent for fifteen different contents TPC, oxidized triacylglycerol oligomers (TGO) and dimers (TGD) showed a decelerating increase tendency, while values diacylglycerols (DG) free fatty acids (FFA) linearly increased with time. In contrast, result (OTG) rose first then dropped gradually....
Summary This study examined the fatty acid esters of 2‐monochloropropane‐1,2‐diol (2‐MCPD), 3‐monochloropropane‐1,2‐diol (3‐MCPD) and glycidyl (GEs) in frying oils during fish nuggets deep frying. The 3‐MCPD significantly increased first 12 h then decreased, whereas 2‐MCPD to a maximum at 24 (0.69–0.81 mg kg −1 ) decreased. GEs decreased with time degraded approximately 0.05 after 36 all oils. correlation results showed that had positive ( R = 0.910), so could be an indicator presence MCPD...
Rice porridge is known to be pleasant flavor and health-beneficial. This study investigated the effect of cooking time methods on texture rice porridge. The volatile compounds were extracted using headspace-solid phase micro extraction analyzed by gas chromatography-mass spectrometry. A total 110 volatiles detected in Except for esters, most other decreased with time. major volatiles, aldehydes, esters have a relatively high content electric cooker (IC). shifted from grass ester Multiple...
A rapid method is developed to facilitate the Fourier transform infrared (FTIR) spectroscopy analysis of edible oils using disposable polyethylene (PE) films as sample support for determination iodine value (IV) and saponification number (SN). For direct IV analysis, quantification achieved cis trans double band region (3206–2992 cm −1 ) by a partial least squares calibration model, whereas, SN directly determined area in carbon chain skeleton vibration absorption (781–650 ). The proposed...
A glance to all the associations which were found between erythrocyte levels of fatty acid groups with risk CAD.
To develop a feasible, green, and fast qualitative detection method for identifying edible oil oxidation, the discrimination between oxidised non-oxidised oils was calibrated based on FTIR procedures, which used mesh cell as spectral acquisition accessory in combination with Mahalanobis analysis.
Changes of functional group spectra edible oils during oxidation on a mesh cell.