A5011053421- Edible Oils Quality and Analysis
- Sesame and Sesamin Research
- Ginkgo biloba and Cashew Applications
- Biochemical Analysis and Sensing Techniques
- Phytochemicals and Antioxidant Activities
- Food Chemistry and Fat Analysis
- Sensory Analysis and Statistical Methods
- Biodiesel Production and Applications
- Fatty Acid Research and Health
- Fermentation and Sensory Analysis
- Proteins in Food Systems
- Coconut Research and Applications
- Olfactory and Sensory Function Studies
- Lipid metabolism and biosynthesis
- GABA and Rice Research
- Ginger and Zingiberaceae research
- Lipid Membrane Structure and Behavior
- Microbial Metabolites in Food Biotechnology
- Food Industry and Aquatic Biology
- Multisensory perception and integration
- Subtitles and Audiovisual Media
- Phytoestrogen effects and research
- Food composition and properties
- Food Science and Nutritional Studies
- EFL/ESL Teaching and Learning
Henan University of Technology
2020-2025
Zhengzhou Institute of Emerging Industrial Technology
2022-2023
Key Laboratory of Guangdong Province
2021
University of Nottingham
2017
Yunnan Normal University
2009
The study characterized the aroma-active compounds produced by sesame hulls at three roasting temperatures and analyzed similarities differences in aroma profile of with whole seeds kernels after roasting. Roasting mainly furans, aldehydes, ketones volatiles. 140 were identified as compounds, including 36 key (odor activity value, OAV ≥ 1). Among them, furanone (caramel-like, = 80), 3-methylbutanal (fruity, 124), 2-methoxy-4-vinylphenol (burnt, smoky, 160) gave (180 °C) sweet, burnt, smoky...
Food flavour is important in appetite control. The effects of aroma and taste, independently or combination, on sensation subsequent food intake, were studied. Twenty-six females (24 ± 4 years, 20.9 1.9 kg⋅m
Summary The difference in the aroma composition of cold‐pressed and roasted peanut oils was investigated. There were 28 75 odorants with flavour dilution (FD) factors between 1 512 oils, respectively. Fifty‐nine newly identified oils. Ten key odour activity value (OAV) ≥ oil, which hexanal (OAV = 1,288, green), ( E,E )‐2,4‐decadienal 370, earthy fried fat) α‐pinene 34, woody) most important contributors to overall oil. 2,3‐Pentanedione 5,054, buttery), 2‐methoxy‐4‐vinylphenol 326, smoky),...
This study investigated the changes in aroma composition and perception of sunflower oils induced by seed roasting using sensory-oriented flavor analysis. Volatile compounds were extracted solvent-assisted evaporation headspace solid-phase microextraction. Odorants characterized gas chromatography-olfactometry-mass spectrometry extract dilution The cold-pressed roasted contained 13 50 odorants, respectively, with factors between 1 256. Fifty-six odorants newly identified oils. Quantification...
The unclear effects of microwaves, as a greener alternative to hot air, on sensory perception, aroma, and hazardous components sesame oil were investigated. Microwaves (900 W, 6–10 min) created more seed porosity cell destruction facilitated γ-tocopherol release in (349.30–408.50 mg/kg) than 200 °C, 20 min air (304.90 mg/kg). (6–10 generated aromatic heterocyclics (42.40–125.12 aldehydes (5.15–2.08 (25.59 mg/kg 1.34 (6 produced with stronger roasted flavour, weaker bitter burnt flavour air....
This study developed a novel and green method to produce fragrant sesame oil using microwaves subcritical extraction (SBE). Sesame seeds were microwaved at 540 W for 0-9 min before propane 40 °C 0.5 MPa. SBE caused less deformation the cellular microstructure of cotyledons while dramatically improving yield (96.7-97.1 %) compared screw processing (SP) (53.1-58.6 %). improved rates γ-tocopherol (381.1-454.9 μg/g) lignans (917.9-970.4 mg/100 g) in SP (360.1-443.8 μg/g 872.8-916.8 g,...
This study aimed to investigate the effect of oil processing technologies on sensory qualities sesame oils and identify drivers liking. Using a check-all-that-apply (CATA) question hedonic scale, 150 consumers evaluated acceptability characteristics 5 samples including an aqueous extracted (S1), cold-pressed (S2), two batches screw-pressed (S3 S5) one crude (S4). Solid-phase microextraction-gas chromatography-olfactometry-mass spectrometry (SPME-GC-O-MS) was used odour-active compounds. The...
Pepper seed press-cake, the by-product of pepper oil pressing process, can be reused to prepare high-quality sauces with significant potential for application and commercial value. In this study, press-cakes obtained by roasting at four temperatures (0, 140, 170, 200°C) were processed sunflower into sauces. The physical properties, rheological characteristics, texture, microstructure, sensory characteristics these analyzed. results indicated that made from press-cake roasted 140 170°C...
Summary This study aimed to investigate the effect of solid lipids (lauric acid (LAU), myristic (MYR), stearic (STE), glycerol monostearate (GMS), 1,3‐distearate (GDS), tristearate (GTS), trimyristate (GTM) and trilaurate (GTL)) on characteristics novel nanostructured lipid carrier (NLC) containing Antarctic krill oil through ultrasound. The fatty acids (LAU, MYR, STE GMS) were unsuitable materials, as apparent stratification was quickly observed during NLC preparation. NLCs successfully...
Summary A novel nanostructured lipid carrier (NLC) loaded with Antarctic krill oil while using 1,3‐glycerol distearate (GDS) as the solid was prepared through ultrasonication. The NLCs were optimised for ingredient formulation by single‐factor experiment on basis of their effects particle size and polydispersity index (PDI) NLCs. 2% (w/w) lecithin 10% phase which accounted 50% applied to develop NLC dispersion. size, PDI zeta potential this 112 nm, 0.270 −30.8 mV, respectively, indicating...
A novel amylose–lycopene (A–L) inclusion complex was developed to increase the antioxidant stability of lycopene. The encapsulation efficiency A–L 81.42 ± 0.63% and its complexation index 17.10 0.01%. appeared as a globular V-type sub-microcrystal with an average diameter 17.7 0.8 μm. Its proportion ordered-crystalline structure 51.46 0.22%. Appearing type II crystal (T0: 106.72 0.63°C), had high gelatinization peak temperature (Tp: 122.43 0.41°C). Compared physical mixture (not chemically...
Microwave pretreatment, as a greener alternative to hot-air roasting, in producing sesame oil was evaluated. Microwaves (900 W) were more time-efficient generating seed interior porosity and cell destruction while maintaining husk than hot air (200 ℃, 20 min). The yield improved by microwaves (+45.72%) roasting (+26.92%). facilitated release of γ-tocopherol (349.3-408.5 mg/kg) (304.9 mg/kg). Appropriate (6 min) accelerated the generation aroma-active heterocyclics, aldehydes, ketones,...
Food flavour might be helpful for weight management by regulating appetite sensation and food intake. This chapter investigated whether the enhancement of intensity or complexity can modulate intake within a female sample. A single modality, aroma taste, seems to have no actual effect on Sensory-specific satiety was developed modality (sweet taste) after consumption drink containing that taste). An due multimodal interaction two modalities (aroma + suppressed hunger significantly but did not...