Shanghai Research Institute of Fragrance and Flavor Industry

Shanghai, China

Shanghai Research Institute of Fragrance and Flavor Industry

Shanghai, China
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Xiao Z.,Shanghai Institute of Technology | Li J.,Shanghai Institute of Technology | Niu Y.,Shanghai Institute of Technology | Liu Q.,China Tobacco Yunnan Industrial Co. | Liu J.,Shanghai Research Institute of Fragrance and Flavor Industry
Natural Product Research | Year: 2017

Rose oil is much too expensive but very popular. It’s well known that the flower oil’s aroma profile hasn’t been intensively investigated. In order to verify the aroma profile of rose oil, the synthetic blend of odorants was prepared and then compared with the original rose oil using electronic nose analysis (ENA) combined with quantitative descriptive analysis (QDA). The odorants from rose oils were screened out by Gas Chromatography-Olfactometry/aroma extract dilution analysis (GC-O/AEDA) combined with odour activity value (OAV). Both ENA and QDA indicated the recombination model derived from OAV and GC-O/AEDA closely resembled the original rose oil. The experiment results show that rose oxide, linalool, α-pinene, β-pinene, nonanal, heptanal citronellal, phenyl ethyl alcohol, benzyl alcohol, eugenol, methyl eugenol, β-citronellol, hexyl acetate, β-ionone, nerol, etc. are very important constituent to rose oil aroma profile. © 2017 Informa UK Limited, trading as Taylor & Francis Group


Niu Y.,Shanghai Institute of Technology | Zhou X.,Shanghai Institute of Technology | Xiao Z.,Shanghai Institute of Technology | Xiao Z.,Shanghai Research Institute of Fragrance and Flavor Industry | Chen H.,Shanghai Institute of Technology
Journal of Chinese Institute of Food Science and Technology | Year: 2016

Using liquid-liquid extraction (LLE), headspace solid phase microextraction(HS-SPME) and stir bar sorp-tive extraction (SBSE) method combined with GC-MS to analyze the aroma components of cherry wine, then the extracted features of three methods were compared. The results show that different extraction methods can obtain different compounds. SPME can extract a higher content of aromacomponents. SBSE shows better extraction effect for trace and ultra-trace volatiles, while the LLE can enrichment more kinds of volatiles. A total of 87 compounds were detected in this work, including 20 compounds were determined with each method and Partial least squares regression (PLSR) was performed to study the correlation between aroma compounds and different extraction method. © 2016, Editorial Office of Journal of CIFST. All right reserved.


Hu J.,Shanghai Institute of Technology | Hu J.,Shanghai Research Institute of Fragrance and Flavor Industry | Wang X.,Shanghai Institute of Technology | Xiao Z.,Shanghai Institute of Technology | And 2 more authors.
LWT - Food Science and Technology | Year: 2015

Chitosan nanoparticles loaded with cinnamon essential oil (CE-NPs) exhibited the excellent antimicrobial and antioxidant property for the pork during refrigerated storage. In this study, CE-NPs with three sizes of 112nm, 215nm and 527nm were prepared by ionic gelification reaction. The loading capacity of cinnamon essential oil was improved with the mean diameter of CE-NPs increasing. The fresh pork was wrapped with the low density polyethylene (LDPE) films and the active films coated with different CE-NPs and displayed at 4°C for 15 day. The active films with 527nm CE-NPs led to a significant decrease of microbial growth, pH, peroxide value (POV), 2-thiobarbituric acid (TBA) and sensory scores of the pork (P<0.05) than the other treatments at the end of storage. The 527nm-treated pork samples showed significantly highest redness (P<0.001) in all the four groups. In all, CE-NPs with the big size have more potential as a natural preservative to maintain the quality of meat and meat products. © 2015 Elsevier Ltd.


Hu J.,Shanghai Institute of Technology | Hu J.,Shanghai Research Institute of Fragrance and Flavor Industry | Tian T.,Shanghai Institute of Technology | Xiao Z.,Shanghai Institute of Technology | Xiao Z.,Shanghai Research Institute of Fragrance and Flavor Industry
Polymers for Advanced Technologies | Year: 2015

Various cross-linked amino starches were used for chromium (VI) adsorption in the environmental protection area. In order to improve chromium (VI) adsorption, the new cross-linked amino starch with porous structure (CPS) was synthesized by reverse emulsion polymerization, using waxy corn starch after enzyme hydrolysis (ES) as raw material, N,N′-methylene-bis-acrylamide (MBAA) as cross-linking agent, and ceric ammonium nitrate as initiator. The effects of the volume ratio of oil phase/aqueous phase, the content of emulsifiers, ES, and MBAA on the swelling, solubility property, chromium (VI) adsorption capacity, grafting ratio, and conversion ratio of CPS were investigated. The properties and morphology of CPS have been characterized by Fourier transform infrared spectroscopy, thermal gravimetric analysis, differential scanning calorimetry, and scanning electron microscopy. The maximum adsorption capacity for chromium (VI) ions of CPS reached 28.83mg/g when the synthesis condition of CPS was controlled as Voil: VH2O 8:1, emulsifier 9%, starch 2%, and MBAA 10%. The new adsorption peaks of CPS at 1641cm-1 and 1541cm-1 proved the cross-linking reaction between ES and MBAA. The thermal decomposition temperature of CPS was improved to 250°C, and the gelatinization temperature and enthalpy value of CPS were decreased compared with ES because of the occurrence of the cross-linking reaction. The CPS was like a sponge with a large amount of pores, and the size of these pores was 5μm. CPS also exhibited superior adsorption property to other heavy metal ions such as cadmium (II) and lead (II) (17.37 and 35.56mg/g). © 2015 John Wiley & Sons, Ltd.


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.


Chen Y.,Shanghai Institute of Technology | Li Q.,Shanghai Institute of Technology | Li Q.,Shanghai Research Institute of Fragrance and Flavor Industry | Zhang W.P.,Shanghai Institute of Technology | And 2 more authors.
Advanced Materials Research | Year: 2013

Color protective effects of honeysuckle extract, benzophenone-3, and non-ionic silicon emulsion to hair fibers were compared by measuring color change of hair exposed to UV irradiation. Dyed color fades faster than natural pigment of hair after sunlight irradiation. Experiment results indicate that honeysuckle extract prevented color fading of dyed red hair in 49.52% and virgin black hair in 19.35% due to its strong antioxidant ability, while color protection effect of benzophenone-3 is not obvious. Non-ionic silicone emulsion provided the best maintenance of hair color of 81.46% in dyed red hair and 41.94% in virgin black hair. However, the synergy of honeysuckle extract with non-ionic silicone emulsion for hair color protecting was not encouraged. © (2013) Trans Tech Publications, Switzerland.


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
Journal of Chinese Institute of Food Science and Technology | Year: 2016

The volatiles and 6 organic acids produced with five different fermentation temperatures (15, 20, 25, 30℃ and 35℃) were identified and quantified by GC -MS and HPLC, then the change of those volatiles and organic acids were studied. The result shown that different volatiles produced with different temperatures, and the type and content of most of volatiles were high at the condition of 20℃ or 25℃, meanwhile, all organic acids reach maximum under the condition of 25℃. Moreover, 18 volatiles were determined the key compounds by calculating OAV. Then, the relationship between the fermentation temperatures and volatiles, organic acids was analyzed by PCA. © 2016, Editorial Office of Journal of CIFST. All right reserved.


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.


Hu J.,Shanghai Institute of Technology | Hu J.,Shanghai Research Institute of Fragrance and Flavor Industry | Liu L.,Shanghai Institute of Technology | Xiao Z.,Shanghai Institute of Technology | Xiao Z.,Shanghai Research Institute of Fragrance and Flavor Industry
RSC Advances | Year: 2015

Silica hybrid hollow spheres were successfully synthesized by co-hydrolysis and condensation reactions of TEOS and vinyltrimethoxysilane (VTMS) under the catalysis of ammonia. The as-obtained silica hybrid hollow spheres were used as adsorbents for the removal of Cd(ii) and methylene blue (MB) from aqueous solutions. The isotherm adsorption data of the silica hybrid hollow spheres for Cd(ii) and MB followed the Langmuir isotherm model. The silica hybrid hollow spheres exhibited the adsorption capacities as high as 54.702 and 25.242 mg g-1 for Cd(ii) and MB, respectively. The adsorption kinetics of Cd(ii) and MB onto the silica hybrid hollow spheres can be well fitted to the pseudo-second-order model. The adsorption processes of Cd(ii) and MB onto the silica hybrid hollow spheres at 298, 318 and 338 K could be carried out spontaneously. This journal is © The Royal Society of Chemistry.


PubMed | Shanghai Research Institute of Fragrance and Flavor Industry and Shanghai Institute of Technology
Type: | Journal: Chemistry, an Asian journal | Year: 2016

A rhodium-catalyzed regioselective C-H olefination of indazole is described. This protocol relies on the use of an efficient and removable N,N-diisopropylcarbamoyl directing group, which offers facile access to C7-olefinated indazoles with high regioselectivity, ample substrate scope and broad functional group tolerance.

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