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Xiao Z.,Shanghai Institute of Technology | Xiao Z.,Shanghai Research Institute of Fragrance and Flavor Industry | Zhou X.,Shanghai Institute of Technology | Niu Y.,Shanghai Institute of Technology | And 3 more authors.
Journal of Chromatography B: Analytical Technologies in the Biomedical and Life Sciences | Year: 2015

A simple, rapid and solvent-free multi-residue method has been developed and applied to confirm and quantify a series of volatile compounds in five cherry wines by gas chromatography coupled with mass spectrometry (GC-MS). Four parameters (e.g., coating material of fiber, temperature and time of extraction, and addition of sodium chloride in the solution) of headspace solid-phase micro-extraction (HS-SPME) were optimized, resulting in the best extraction condition including 50/30μm DVB/CAR/PDMS fiber, 45min and 50°C of SPME, and 2g of sodium chloride addition in the wine during the extraction. The SPME had LODs and LOQs ranging from 0.03 to 7.27μgL-1 and 0.10 to 24.24μgL-1 for analytic compounds, respectively. Repeatability and reproducibility values were all below 19.8%, with mean values of 12.7% and 10.5%, respectively. Regression coefficients (R2) of detective linearity of the standard curves was higher than 0.9852. Moreover, relative recoveries of analytical targets were achieved in a range of 60.7-125.6% with good relative standard deviation values (≤20.6%). In addition, a principal component analysis (PCA) was used to analyze the aroma profiles of the wines, which indicated that five samples were distinctly divided into two groups based on their different geographical origins and volatile compounds. © 2014 Elsevier B.V. Source


Hu J.,Shanghai Institute of Technology | Hu J.,Shanghai Research Institute of Fragrance and Flavor Industry | Chen M.,Shanghai Institute of Technology | Tian H.,Shanghai Institute of Technology | Deng W.,Shanghai Institute of Technology
RSC Advances | Year: 2015

Thermo-responsive poly(N-isopropyl acrylamide)-grafted SiO2 hollow spheres (PSHS) were successfully prepared by a multi-step reaction, and then they were used to load vitamin C (VC). Pyrolysis characteristics and kinetic and thermodynamic parameters of PSHS loading VC were measured via thermogravimetric analysis (TGA). Two peaks at 193.03 °C and 247.56 °C were obtained in the DTG curve of PSHS loading VC, which corresponded to the decomposition of the physically absorbed VC and bound VC molecules formed by hydrogen bonding between VC and PSHS respectively. The average value of activation energy calculated by the Coats-Redfern method was 78.91 kJ mol-1, equal to the activation enthalpy (77.31 kJ mol-1). The activation entropy was -82.60 J mol-1 K-1 and the activation free energy was 115.82 kJ mol-1. These results proved that VC was encapsulated into PSHS via hydrogen bonding and van der Waals force. Finally, PSHS loading VC exhibited excellent temperature-controllable release property. © The Royal Society of Chemistry 2015. Source


Xiao Z.,Shanghai Institute of Technology | Xiao Z.,Shanghai Research Institute of Fragrance and Flavor Industry | Fan B.,Shanghai Institute of Technology | Niu Y.,Shanghai Institute of Technology | And 3 more authors.
Journal of Chromatography B: Analytical Technologies in the Biomedical and Life Sciences | Year: 2016

Volatiles of five kinds of Chrysanthemum essential oils with different manufactures were characterized by descriptive sensory analysis, gas chromatography-olfactometry (GC-O), gas chromatography-mass spectrometry (GC-MS) and statistics analysis. Six sensory attributes (floral, woody, grassy, fruity, sour and minty) were selected to assess Chrysanthemum essential oils. A total of 38 volatile compounds were detected and quantified using standard substances by GC-O and GC-MS. Terpenes constituted the largest chemical group among the volatiles of the essential oils. Then partial least squares regression (PLSR) was used to elucidate the relationship between sensory attributes and aroma compounds. The result showed that α-pinene, β-thujene, α-terpinolen, β-cubebene, caryophyllene, (Z)β-farnesene, (-)-spathulenol, linalool, camphor, camphene, 4-terpineol, Z-citral and 4-isopropyltoluene were typical aroma compounds covaried with characteristic aroma of Chrysanthemum essential oils. © 2015 Published by Elsevier B.V. Source


Niu Y.,Shanghai Institute of Technology | Yu D.,Shanghai Institute of Technology | Xiao Z.,Shanghai Institute of Technology | Xiao Z.,Shanghai Research Institute of Fragrance and Flavor Industry | And 3 more authors.
Food Analytical Methods | Year: 2015

Stir bar sorptive extraction and thermal desorption system followed by gas chromatography-mass spectrometry (SBSE-TDS/GC-MS) have been applied to the characterization of selected volatile compounds of Chinese liquors. Calibration curves were achieved for quantification with correlation coefficients ranging from 0.9875 to 0.9996. Limits of detection (LODs) and limits of quantification (LOQs) were obtained ranging from 0.007 to 17.89 μg L−1 and from 0.02 to 69.6 μg L−1, respectively. Repeatability was between 0.2 and 7.0 % while intermediate precision was between 0.1 and 7.5 %. Afterward, five Chinese liquors having different flavor types were investigated using the SBSE-TDS/GC-MS method. A total of 87 volatile compounds, including 40 esters, 12 alcohols, 8 acids, 2 phenols, 8 aldehydes and ketones, 7 acetals, 6 furans, 1 sulfuric compound, and 3 pyrazines, were identified and quantified. The obtained results of GC-MS were then subjected to analysis of variance (one-way ANOVA) followed by partial least squares regression (PLSR). ANOVA results indicated that 52 components (p ≤ 0.05) were useful in characterizing the five liquor aromas. It showed that the ANOVA-PLSR model could well elucidate the correlation between liquors and the identified volatile compounds and could well indicate the possibility to discriminate sauce-flavor and strong-flavor liquors. © 2014, Springer Science+Business Media New York. Source


Xiao Z.,Shanghai Institute of Technology | Xiao Z.,Shanghai Research Institute of Fragrance and Flavor Industry | Ma S.,Shanghai Institute of Technology | Niu Y.,Shanghai Institute of Technology | And 2 more authors.
Flavour and Fragrance Journal | Year: 2016

Volatiles of six sweet orange essential oils with different origins were characterized by descriptive sensory analysis, gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O). Six attributes (green, fruity, peely, fatty, floral and wood) were selected to assess sweet orange essential oils, in which 64 volatile compounds were detected by GC-MS. Monoterpenes constituted the largest chemical group among the volatiles of the essential oils. Thirty-one aroma compounds having more than a 50% detection frequency and large span were selected as major odour active compounds correlated with sensory evaluation assessed by partial least squares regression (PLSR). The correlation result showed α-pinene, sabinene, limonene, δ-terpinolene, hexanal, octanal, decanal and dodecanal were typical aroma compounds, which co-varied with a characteristic aroma of the sweet orange essential oil. © 2016 John Wiley & Sons, Ltd. Source

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