Zuobing Xiao

Shanghai Institute of Technology

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Jiancai Zhu

Zhejiang University

Yunwei Niu

Shanghai Institute of Technology

Yunwei Niu

Shanghai Institute of Technology

Yunwei Niu

Shanghai Institute of Technology

Xiaoming Zhang

Jiangnan University

Shiqing Song

Shanghai Institute of Technology

Huaixiang Tian

Shanghai Institute of Technology

Yunwei Niu

Shanghai Institute of Technology

Zhiguo Lü

Northeastern University

Di Zhao

Shanghai Institute of Technology

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Shanghai Institute of Technology

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Chinese Academy of Sciences

Jiangnan University

Shanghai Jiao Tong University

State Key Laboratory of Food Science and Technology

China Tobacco

University of Chinese Academy of Sciences

Zhejiang University

Sichuan University

Chinese Academy of Medical Sciences & Peking Union Medical College

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Preparation of Photo-Responsive Nanomicelles Loaded with Sandela 803 for Wallpaper Application

Nanoscience and Nanotechnology Letters (2019)

Tianlu Zhang Zhiguo Lü Jie Shen Jing Hu Yunwei Niu

Wallpaper

10.1166/nnl.2019.2856

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Citations (1)

rac-4-Amino-1-(2-benzoyl-1-phenylethyl)-3-methyl-1H-1,2,4-triazole-5(4H)-thione

Acta Crystallographica Section E Structure Reports Online (2011)

Wei Wang Yan Gao Zuobing Xiao Hong-Guo Yao Jing-jing Zhang

The title compound, C(18)H(18)N(4)OS, has an almost planar 1,2,4-triazole ring [r.m.s. deviation = 0.0036 (2) Å], which makes dihedral angles of 78.5 (2) and 77.6 (11)° with the two phenyl rings. An intra-molecular N-H⋯S inter-action occurs. In the crystal, mol-ecules are linked by an inter-molecular three-centre N-H⋯(O,S) cyclic hydrogen-bonding inter-action.

Dihedral angle

Triazole

1,2,4-Triazole

10.1107/s1600536810054255

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Citations (3)

Optimization of Headspace Solid-Phase Micro-Extraction and Its Application in Analysis of Volatile Compounds in Cherry Tomato by Gas Chromatography

Food Analytical Methods (2016)

Zuobing Xiao Quyang Wu Yunwei Niu Qiang Liu Feng Chen

Solid-Phase Microextraction

Repeatability

Polydimethylsiloxane

10.1007/s12161-016-0622-3

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Citations (23)

Characterization of Odor-Active Volatiles in Hawthorn Puree Using Thermal Desorption System Coupled to Gas Chromatography–Mass Spectrometry–Olfactometry and GC-Flame Photometric Detector

Journal of Agricultural and Food Chemistry (2018)

Jiancai Zhu Zuobing Xiao

The volatile compounds in hawthorn puree obtained from three cultivars (Y1, Crataegus pinnatifida Bunge cv. "Waibahong", Y2, Crataegus pinnatifida Bunge cv. "Damianqiu", and Y3, Crataegus pinnatifida Bunge cv. "Dajinxing") were analyzed by the thermal desorption system coupled to gas chromatography-mass spectrometry-olfactometry and GC-flame photometric detector. In the samples of Y1, Y2, and Y3, 40, 42, and 42 odor-active compounds were, respectively, identified by olfactometry. Methyl 2-methylbutanoate, methyl hexanoate, hexyl isobutanoate, methional, heptanal, and ( Z)-3-hexenyl acetate contributed largely to the characteristic aroma of the three samples. Additionally, the odor activity value (OAV) was used to determine the main compounds and 3-mercaptohexyl acetate (OAV: 10-18), 3-mercapto-2-methylpentanal (OAV: 4-7), methyl 2-methylbutanoate (OAV: 9-21), methyl hexanoate (OAV: 8-16), and 2-pentyl acetate (OAV: 5-12) were considered as the important contributors to the aroma of hawthorn samples.

Olfactometry

Nonanal

Octanal

Heptanal

Ethyl hexanoate

Dimethyl trisulfide

10.1021/acs.jafc.8b04636

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Citations (22)

Effect of enzymatic hydrolysis with subsequent mild thermal oxidation of tallow on precursor formation and sensory profiles of beef flavours assessed by partial least squares regression

Meat Science (2013)

Shiqing Song Qi Tang Khizar Hayat Eric Karangwa Xiaoming Zhang

Tallow

Enzymatic Hydrolysis

10.1016/j.meatsci.2013.11.008

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Citations (57)

Elucidation of the sweetening mechanism of sweet orange fruit aroma compounds on sucrose solution using sensory evaluation, electronic tongue, molecular docking, and molecular dynamics simulation

LWT (2024)

Zuobing Xiao JiaWen Gao Yunwei Niu Zhaogai Wang Rujuan Zhou

Sweetness enhancement through aroma has been suggested as a strategy to mitigate sugar addition in foods, but such enhancement depends on the type of aroma. Ethyl propanoate, ethyl 2-methylbutanoate, octyl acetate, ethyl butanoate, ethyl hexanoate, butyl hexanoate, γ-terpinene, nootkatone, and acetophenone with fruity aroma from sweet orange were selected as the objects to investigate the sweetening effect of aroma compounds in a 5% sucrose solution using an artificial sensory tongue and an electronic tongue. The results showed that nine aroma compounds exerted a significant effect on the sweetness, among which ethyl butanoate, ethyl propanoate, and ethyl 2-methylbutanoate imparted a more comfortable effect. Subsequently, the mechanism of their sweetening action was studied by molecular simulation. Molecular docking results indicated that the binding free energy decreased below −5.9 kcal/mol in the presence of aroma compounds, indicating that sucrose was more tightly docked to the sweet taste receptor. Molecular dynamics (MD) further implied that under the influence of ethyl butanoate, the stable time of binding was advanced by 15 ns, and the amino acids forming hydrogen bonds changed from LYS65, ASP278, GLU302, SER165, and SER303 to SER165, ASP142, LYS65, and GLU302. The interaction depends on hydrogen bonds, water bridges, and hydrophobic forces.

Ethyl hexanoate

Sweetness

Docking (animal)

10.1016/j.lwt.2024.116555

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Citations (3)

Maltodextrin as wall material for microcapsules: A review

Carbohydrate Polymers (2022)

Zuobing Xiao Jiayi Xia Qixuan Zhao Yunwei Niu Di Zhao

Maltodextrin

Pharmaceutics

10.1016/j.carbpol.2022.120113

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Citations (96)

Investigation of Lactone Chiral Enantiomers and Their Contribution to the Aroma of Longjing Tea by Odor Activity Value and S-Curve

Journal of Agricultural and Food Chemistry (2023)

Jiancai Zhu Xueying Cao Yunwei Niu Zuobing Xiao

Odor activity value (OAV) and S-curve were used to study the content, proportion, and contribution of lactone chiral enantiomers in Longjing tea. A total of 10 enantiomers were identified in this study, among which (S)-(-)-δ-decalactone (45.4-84.4 μg/L), (S)-(-)-γ-decalactone (31.5-109 μg/L), (S)-(-)-γ-nonanolactone (23.4-72.8 μg/L), and (S)-(-)-γ-undecalactone (21.1-56.2 μg/L) presented the highest concentrations. Furthermore, (R)-(+)-γ-nonanolactone (OAV: 2-7), (S)-(-)-γ-nonanolactone (OAV: 1-5), (S)-(-)-δ-decalactone (OAV: 2-4), (R)-(+)-δ-decalactone (OAV: 1-3), and (R)-(+)-γ-undecalactone (OAV: 1-5) were determined as enantiomeric compounds that play an important role in the perceived aroma of Longjing tea. Compared with the aromatic reconstitution (AR), the threshold increased to different degrees after adding γ-nonanolactone, γ-decalactone, δ-decalactone, γ-undecalactone, and their chiral enantiomers. This finding indicated that these compounds exert significant effects on the overall aroma of the AR. The contribution of racemates and chiral enantiomers to the AR threshold and aroma is completely different. In view of the difference between racemic and enantiomers' aroma characteristics in Longjing tea, the analysis and identification of chiral enantiomers are necessary to enrich and improve the accurate analysis of the flavor profile of Longjing tea.

10.1021/acs.jafc.3c00860

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Citations (11)

Mushroom alcohol(1-octen-3-ol)and other 7 aroma compounds selected from Chinese dry-cured hams can enhance saltiness perception

Meat Science (2023)

Zuobing Xiao Longxue Liu Yunwei Niu Jing Zhang Daoying Wang

Nonanal

Octanal

Heptanal

Quantitative Descriptive Analysis

Sensory Analysis

10.1016/j.meatsci.2023.109398

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Citations (10)

Correction to Evaluation of the Perceptual Interaction among Sulfur Compounds in Mango by Feller’s Additive Model, Odor Activity Value, and Vector Model

Journal of Agricultural and Food Chemistry (2019)

Zuobing Xiao Xiang Pan Jiancai Zhu Quan Zhu Ying Liu

ADVERTISEMENT RETURN TO ISSUEPREVAddition/CorrectionNEXTORIGINAL ARTICLEThis notice is a correctionCorrection to Evaluation of the Perceptual Interaction among Sulfur Compounds in Mango by Feller's Additive Model, Odor Activity Value, and Vector ModelZuobing XiaoZuobing XiaoMore by Zuobing Xiao, Pan XiangPan XiangMore by Pan Xiang, Jiancai ZhuJiancai ZhuMore by Jiancai Zhu, Quan ZhuQuan ZhuMore by Quan Zhu, Ying LiuYing LiuMore by Ying Liu, and Yunwei Niu*Yunwei NiuMore by Yunwei Niuhttp://orcid.org/0000-0003-0771-6610Cite this: J. Agric. Food Chem. 2019, 67, 39, 10995Publication Date (Web):September 20, 2019Publication History Published online20 September 2019Published inissue 2 October 2019https://doi.org/10.1021/acs.jafc.9b05794Copyright © 2019 American Chemical SocietyRIGHTS & PERMISSIONSArticle Views926Altmetric-Citations-LEARN ABOUT THESE METRICSArticle Views are the COUNTER-compliant sum of full text article downloads since November 2008 (both PDF and HTML) across all institutions and individuals. These metrics are regularly updated to reflect usage leading up to the last few days.Citations are the number of other articles citing this article, calculated by Crossref and updated daily. Find more information about Crossref citation counts.The Altmetric Attention Score is a quantitative measure of the attention that a research article has received online. Clicking on the donut icon will load a page at altmetric.com with additional details about the score and the social media presence for the given article. Find more information on the Altmetric Attention Score and how the score is calculated. Share Add toView InAdd Full Text with ReferenceAdd Description ExportRISCitationCitation and abstractCitation and referencesMore Options Share onFacebookTwitterWechatLinked InReddit PDF (185 KB) Get e-Alerts Get e-Alerts

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10.1021/acs.jafc.9b05794

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Citations (2)