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Glycosidically bound volatiles (GBVs) are flavorless compounds in fruits and may undergo hydrolysis during fruit maturation, storage, and processing, releasing free aglycones that are odor active. However, the contribution of glycosidic aglycones to the sensory attributes of fruits remains unclear. Herein, the key odor-active aglycones in tamarillo fruits were elucidated through the molecular sensory approach. We extracted GBVs from three cultivars of tamarillo fruits using solid-phase extraction and subsequently prepared aglycone isolates by enzymatic hydrolysis of GBVs. Gas chromatography–mass spectrometry-olfactometry (GC–MS-O) coupled with odor activity value (OAV) calculation, comparative aroma extract dilution analysis (cAEDA), and omission tests were used to identify key aromatic aglycones. A total of 42 odorants were determined by GC–MS-O analysis. Among them, trans-2,cis-6-nonadienal, 2,5-dimethyl-4-hydroxy-3(2H)-furanone (DMHF), linalool, 4-vinylguaiacol, geraniol, and α-terpineol showed high OAVs. The cultivar Amber had more aglycones with flavor dilution (FD) factors >16 than the Mulligan cultivar (27 vs 21, respectively), and the Laird’s Large fruit showed the highest FD of 1024 for glycosidic DMHF. Omission tests indicated 14 aglycones as essential odorants related to GBVs in tamarillo fruits. Moreover, the enzymatic liberation of aglycones affected the sensory attributes of the tamarillo juice, resulting in an intensified odor profile with noticeable fruity and sweet notes. This study gives insights into the role of endogenous aroma during tamarillo-flavor perception, which lays the groundwork for developing tamarillo-based products with improved sensory properties.
Xiao Chen; Paul A. Kilmartin; Bruno Fedrizzi; Siew Young Quek. Elucidation of Endogenous Aroma Compounds in Tamarillo (Solanum betaceum) Using a Molecular Sensory Approach. Journal of Agricultural and Food Chemistry 2021, 69, 9362 -9375.
AMA StyleXiao Chen, Paul A. Kilmartin, Bruno Fedrizzi, Siew Young Quek. Elucidation of Endogenous Aroma Compounds in Tamarillo (Solanum betaceum) Using a Molecular Sensory Approach. Journal of Agricultural and Food Chemistry. 2021; 69 (32):9362-9375.
Chicago/Turabian StyleXiao Chen; Paul A. Kilmartin; Bruno Fedrizzi; Siew Young Quek. 2021. "Elucidation of Endogenous Aroma Compounds in Tamarillo (Solanum betaceum) Using a Molecular Sensory Approach." Journal of Agricultural and Food Chemistry 69, no. 32: 9362-9375.
Background and Aims Microoxygenation (MOX) is widely used in winemaking. Its impact, however, on Pinot Noir wines has not been well documented. We investigated the influence of MOX on colour parameters and on the anthocyanin and polymeric pigment concentration of a young Pinot Noir wine. The relationship between MOX, yeast growth and acetaldehyde production was also explored. Methods and Results Microoxygenation was applied before or after malolactic fermentation (MLF), and at two oxygen doses [10.8 and 52.4 mg/(L ·month)], for 30 days. The end result was reported after dissolved oxygen was depleted and 90 mg/L was added. Microoxygenation induced a higher yeast growth and acetaldehyde production, where the latter was associated with both yeast metabolism and chemical oxidation. A larger loss in total anthocyanins and malvidin-3-glucoside occurred under MOX but absorbance at 520 nm and colour intensity were higher. With the higher oxygen dose, MOX promoted the formation of large polymeric pigments. Conclusions Acetaldehyde formation was strongly induced by MOX, contributing to reactions between anthocyanins and acetaldehyde forming pigments in the red spectrum. Between MOX treatments, only slight variation was found for each parameter, indicating a less important effect of the timing and dosage of MOX on the young Pinot Noir wine than anticipated from prior work. Significance of the Study Microoxygenation caused a significant impact on the colour development of light-coloured Pinot Noir wine, increasing the colour intensity.
Y. Yang; R.C. Deed; L.D. Araujo; A.L. Waterhouse; P.A. Kilmartin. Effect of microoxygenation on acetaldehyde, yeast and colour before and after malolactic fermentation on Pinot Noir wine. Australian Journal of Grape and Wine Research 2021, 1 .
AMA StyleY. Yang, R.C. Deed, L.D. Araujo, A.L. Waterhouse, P.A. Kilmartin. Effect of microoxygenation on acetaldehyde, yeast and colour before and after malolactic fermentation on Pinot Noir wine. Australian Journal of Grape and Wine Research. 2021; ():1.
Chicago/Turabian StyleY. Yang; R.C. Deed; L.D. Araujo; A.L. Waterhouse; P.A. Kilmartin. 2021. "Effect of microoxygenation on acetaldehyde, yeast and colour before and after malolactic fermentation on Pinot Noir wine." Australian Journal of Grape and Wine Research , no. : 1.
This work reports an environmentally benign and readily scalable process for production of akaganéite (β-FeOOH) nanocomposites by using abundant gallic acid or grape seed tannins and urea. Influences from those phytochemicals on the properties of β-FeOOH nanocomposites were investigated by X-ray powder diffraction, Fourier transform infrared spectroscopy, Thermogravimetric analysis, Scanning electron microscopy, Transmission electron microscopy, UV–Vis spectroscopy and Photoluminescence. The addition of 0.1% (w/v) grape seed tannins or gallic acid (640 mg L−1) solution yielded single-crystalline β-FeOOH nanocomposites with reduced dimensions, increased porosities and BET surface area, and no oxidized impurities such as hematite (Fe2O3) were formed. The added grape seed tannins (S0.8) or gallic acid together with less urea (0.8 M) produced β-FeOOH nanocomposites with higher activities as peroxidase mimics compared to those prepared with only urea (C0.8). Moreover, S0.8 was more efficient in methylene blue (MB) discoloration compared to C0.8 at all three pH values of 4, 7 and 11, and the S0.8-mediated MB degradation pathways at pH 4 and 7 were different from those at pH 11 due to the generation of different predominant oxidants. The overall MB discoloration efficacies by S0.8 at pH 4, 7 and 11 were combinative effects of both physical adsorption and chemical reactions. These β-FeOOH nanocomposites possess great potential as peroxidase mimics for facile monitoring of excess hydrogen peroxide and applications in environmental remediation.
Lingdai Liu; Wan-Ting Chen; Shinji Kihara; Paul A. Kilmartin. Green synthesis of akaganéite (β-FeOOH) nanocomposites as peroxidase-mimics and application for discoloration of methylene blue. Journal of Environmental Management 2021, 296, 113163 .
AMA StyleLingdai Liu, Wan-Ting Chen, Shinji Kihara, Paul A. Kilmartin. Green synthesis of akaganéite (β-FeOOH) nanocomposites as peroxidase-mimics and application for discoloration of methylene blue. Journal of Environmental Management. 2021; 296 ():113163.
Chicago/Turabian StyleLingdai Liu; Wan-Ting Chen; Shinji Kihara; Paul A. Kilmartin. 2021. "Green synthesis of akaganéite (β-FeOOH) nanocomposites as peroxidase-mimics and application for discoloration of methylene blue." Journal of Environmental Management 296, no. : 113163.
Sauvignon blanc is the most important grape cultivar within the New Zealand wine industry, and wines from the Marlborough region are renowned for their intense aromas including tropical, passionfruit, and green capsicum. Quality Sauvignon blanc wines are usually made from free run juice, although press fractions can be included. The chemical aroma composition and sensory profiles of two wine sets made from three press fractions (free run, light press and heavy press) were compared. The compounds 3-mercaptohexan-1-ol and 3-mercaptohexyl acetate were found to decrease between free run and heavily pressed wines while hexyl acetate, hexanol, and benzyl alcohol increased. The accompanying sensory analysis showed that free run wines were marked by aromas of Passionfruit/sweaty, Boxwood and Fresh green capsicum, while the heavy pressed wines were described by French vanilla/bourbon, Floral and Banana lolly attributes, consistent with the aroma chemical composition.
Katie Parish-Virtue; Mandy Herbst-Johnstone; Flo Bouda; Bruno Fedrizzi; Rebecca Deed; Paul Kilmartin. Aroma and Sensory Profiles of Sauvignon Blanc Wines from Commercially Produced Free Run and Pressed Juices. Beverages 2021, 7, 29 .
AMA StyleKatie Parish-Virtue, Mandy Herbst-Johnstone, Flo Bouda, Bruno Fedrizzi, Rebecca Deed, Paul Kilmartin. Aroma and Sensory Profiles of Sauvignon Blanc Wines from Commercially Produced Free Run and Pressed Juices. Beverages. 2021; 7 (2):29.
Chicago/Turabian StyleKatie Parish-Virtue; Mandy Herbst-Johnstone; Flo Bouda; Bruno Fedrizzi; Rebecca Deed; Paul Kilmartin. 2021. "Aroma and Sensory Profiles of Sauvignon Blanc Wines from Commercially Produced Free Run and Pressed Juices." Beverages 7, no. 2: 29.
Background and Aims Polyfunctional mercaptans, such as 3‐mercaptohexanol and 3‐mercaptohexyl acetate, produce passion‐fruit, tropical and stalky aromas in white wines such as Vitis vinifera L. Sauvignon Blanc. Oxidation processes, however, can be detrimental to the formation and stability of these desirable thiol compounds. The use of antioxidants during winemaking is most important to protect polyfunctional mercaptans from oxidation, starting at grape harvest. Trials were undertaken at harvest with the addition of glutathione (GSH) alone or with further additives. Methods and Results The addition of GSH along with sulfur dioxide to the juices increased the concentration of polyfunctional mercaptans in the finished wines, and more so when ascorbic acid was also included. The addition of inactivated yeast products, however, applied early to the fruit at harvest, had little effect on wine GSH concentration or on the formation of polyfunctional mercaptans. Few differences were observed with other wine aroma families following antioxidant addition at harvest. Conclusions Glutathione as an antioxidant added at harvest protected against juice oxidation and increased the concentration of polyfunctional mercaptans in the finished wines. Significance of the Study This study has demonstrated a positive benefit to the formation of polyfunctional mercaptans with passion‐fruit/tropical aromas, from the addition of GSH at harvest. The GSH additions could be used with lower sulfite application but still create wines with high 3‐mercaptohexanol/3‐mercaptohexyl acetate characters.
X. Lyu; D.R. Del Prado; L.D. Araujo; S.‐Y. Quek; P.A. Kilmartin. Effect of glutathione addition at harvest on Sauvignon Blanc wines. Australian Journal of Grape and Wine Research 2021, 1 .
AMA StyleX. Lyu, D.R. Del Prado, L.D. Araujo, S.‐Y. Quek, P.A. Kilmartin. Effect of glutathione addition at harvest on Sauvignon Blanc wines. Australian Journal of Grape and Wine Research. 2021; ():1.
Chicago/Turabian StyleX. Lyu; D.R. Del Prado; L.D. Araujo; S.‐Y. Quek; P.A. Kilmartin. 2021. "Effect of glutathione addition at harvest on Sauvignon Blanc wines." Australian Journal of Grape and Wine Research , no. : 1.
This study investigated the free and glycosidic-bound volatiles in the juice samples of three tamarillo cultivars (i.e. Amber, Mulligan, and Laird’s Large) that are widely grown in New Zealand. Juice samples were prepared from fruits at different ripening stages (green, middle, and ripe). Headspace solid-phase microextraction combined with gas chromatography–mass spectrometry was applied to analyze the free volatiles in the samples. A total of 20 free volatiles were detected. Among the samples, the ripe Mulligan juice gave the highest contents of free terpenoids (424 μg/L) and esters (691 μg/L). The glycosidic-bound volatiles were prepared by solid-phase extraction. The matrix effect was evaluated based on the recovery rate of analytes containing multiple aglycone classes. From the results, phenyl β-d-glucopyranoside was selected to compensate the matrix effect caused by insufficient acquisition of glycosidic volatiles during analyte preparation. In all the ripe-fruit juice samples, the aglycones 4-hydroxy-2,5-dimethyl-3(2H)-furanone and trans-2, cis-6-nonadienal were found to give high odor activity values. According to multivariate statistical analysis, 11 free volatiles and 22 glycosidic volatiles could be potentially applied as volatile makers to distinguish the juice samples. This study has provided a comprehensive understanding of the flavor chemistry of tamarillo juices, with a focus on the potential role of glycosidic aglycones as aroma contributors to tamarillo products.
Xiao Chen; Bruno Fedrizzi; Paul A. Kilmartin; Siew Young Quek. Free and Glycosidic Volatiles in Tamarillo (Solanum betaceum Cav. syn. Cyphomandra betacea Sendt.) Juices Prepared from Three Cultivars Grown in New Zealand. Journal of Agricultural and Food Chemistry 2021, 69, 4518 -4532.
AMA StyleXiao Chen, Bruno Fedrizzi, Paul A. Kilmartin, Siew Young Quek. Free and Glycosidic Volatiles in Tamarillo (Solanum betaceum Cav. syn. Cyphomandra betacea Sendt.) Juices Prepared from Three Cultivars Grown in New Zealand. Journal of Agricultural and Food Chemistry. 2021; 69 (15):4518-4532.
Chicago/Turabian StyleXiao Chen; Bruno Fedrizzi; Paul A. Kilmartin; Siew Young Quek. 2021. "Free and Glycosidic Volatiles in Tamarillo (Solanum betaceum Cav. syn. Cyphomandra betacea Sendt.) Juices Prepared from Three Cultivars Grown in New Zealand." Journal of Agricultural and Food Chemistry 69, no. 15: 4518-4532.
Oxidative stress plays a pivotal role in the pathogenesis of many diseases, but there is no accurate measurement of oxidative stress or antioxidants that has utility in the clinical setting. Cyclic Voltammetry is an electrochemical technique that has been widely used for analyzing redox status in industrial and research settings. It has also recently been applied to assess the antioxidant status of in vivo biological samples. This systematic review identified 38 studies that used cyclic voltammetry to determine the change in antioxidant status in humans and animals. It focusses on the methods for sample preparation, processing and storage, experimental setup and techniques used to identify the antioxidants responsible for the voltammetric peaks. The aim is to provide key information to those intending to use cyclic voltammetry to measure antioxidants in biological samples in a clinical setting.
Hsiang-Wei Wang; Cameron Bringans; Anthony Hickey; John Windsor; Paul Kilmartin; Anthony Phillips. Cyclic Voltammetry in Biological Samples: A Systematic Review of Methods and Techniques Applicable to Clinical Settings. Signals 2021, 2, 138 -158.
AMA StyleHsiang-Wei Wang, Cameron Bringans, Anthony Hickey, John Windsor, Paul Kilmartin, Anthony Phillips. Cyclic Voltammetry in Biological Samples: A Systematic Review of Methods and Techniques Applicable to Clinical Settings. Signals. 2021; 2 (1):138-158.
Chicago/Turabian StyleHsiang-Wei Wang; Cameron Bringans; Anthony Hickey; John Windsor; Paul Kilmartin; Anthony Phillips. 2021. "Cyclic Voltammetry in Biological Samples: A Systematic Review of Methods and Techniques Applicable to Clinical Settings." Signals 2, no. 1: 138-158.
The analytical scope of static headspace–gas chromatography–ion mobility spectrometry (SHS–GC–IMS) was applied to wine aroma analysis for the first time. The method parameters were first fine-tuned to achieve optimal analytical results, before the method stability was demonstrated, in terms of repeatability and reproducibility. Succinct qualitative identification of compounds was also realized, with the identification of several volatiles that have seldom been described previously in Sauvignon Blanc wine, such as methyl acetate, ethyl formate, and amyl acetate. Using the SHS–GC–IMS data in an untargeted approach, computer modeling of large datasets was applied to link aroma chemistry via prediction models to wine sensory quality gradings. Six machine learning models were compared, and artificial neural network (ANN) returned the most promising performance with a prediction accuracy of 95.4%. Despite its inherent complexity, the ANN model offered intriguing insights on the influential volatiles that correlated well with higher and lower sensory gradings. These findings could, in the future, guide winemakers in establishing wine quality, particularly during blending operations prior to bottling.
Wenyao Zhu; Frank Benkwitz; Paul A. Kilmartin. Volatile-Based Prediction of Sauvignon Blanc Quality Gradings with Static Headspace–Gas Chromatography–Ion Mobility Spectrometry (SHS–GC–IMS) and Interpretable Machine Learning Techniques. Journal of Agricultural and Food Chemistry 2021, 69, 3255 -3265.
AMA StyleWenyao Zhu, Frank Benkwitz, Paul A. Kilmartin. Volatile-Based Prediction of Sauvignon Blanc Quality Gradings with Static Headspace–Gas Chromatography–Ion Mobility Spectrometry (SHS–GC–IMS) and Interpretable Machine Learning Techniques. Journal of Agricultural and Food Chemistry. 2021; 69 (10):3255-3265.
Chicago/Turabian StyleWenyao Zhu; Frank Benkwitz; Paul A. Kilmartin. 2021. "Volatile-Based Prediction of Sauvignon Blanc Quality Gradings with Static Headspace–Gas Chromatography–Ion Mobility Spectrometry (SHS–GC–IMS) and Interpretable Machine Learning Techniques." Journal of Agricultural and Food Chemistry 69, no. 10: 3255-3265.
Intermolecular interactions and molecular dynamics in thin films of high‐density polyethylene (HDPE) containing a high loading of Grape Marc Extract (GME) were analyzed by solid‐state NMR. Optical microscopy (OM), Scanning Electron Microscopy (SEM), Fourier transform infrared spectroscopy (FTIR) and differential scanning calorimetry (DSC) studies were used to corroborate the findings. The OM and SEM images and 1H‐13C RAMP CP/MAS (ramped amplitude cross‐polarization/magic‐angle spinning) spectra of HDPE, HDPE‐GME, and GME confirmed the incorporation of the GME into the HDPE structure. The results were compared to those for an unfilled HDPE film. The influence of GME on enhancing the amorphous nature of HDPE, altering the crystalline melting behavior and possible intermolecular interactions were evident from the DSC and FTIR. The NMR spin‐diffusion and T1(1H), T2(1H), T1ρ*(13C), T1ρ(1H) relaxation and variable contact time experiments revealed the interactions and dynamics at the sub‐micron level.
Zoran Zujovic; Sudip Ray; Charlotte Vandermeer; Graham A. Bowmaker; Paul A. Kilmartin. Influence of grape marc extract on tuning the intermolecular interactions in the high‐density polyethylene. Journal of Polymer Science 2021, 138, 50605 .
AMA StyleZoran Zujovic, Sudip Ray, Charlotte Vandermeer, Graham A. Bowmaker, Paul A. Kilmartin. Influence of grape marc extract on tuning the intermolecular interactions in the high‐density polyethylene. Journal of Polymer Science. 2021; 138 (25):50605.
Chicago/Turabian StyleZoran Zujovic; Sudip Ray; Charlotte Vandermeer; Graham A. Bowmaker; Paul A. Kilmartin. 2021. "Influence of grape marc extract on tuning the intermolecular interactions in the high‐density polyethylene." Journal of Polymer Science 138, no. 25: 50605.
The antioxidants sulfur dioxide (50 ppm) and ascorbic acid (100 ppm) were added to grapes soon after harvest at crushing. The chemical composition and sensory profile of Sauvignon Blanc, Pinot Gris and Chardonnay wines were examined, made from grapes collected at three different sites for each variety. With good antioxidant protection of the juices, reflected in low absorbances at 420 nm, remarkable increases in the polyfunctional mercaptans, 3-mercaptohexanol (3MH) and its acetate ester (3MHA), were seen in the wines. Moreover, high levels of these compounds were produced in the Pinot Gris and Chardonnay wines, equally high as with Sauvignon Blanc. The Pinot Gris wines maintained varietal characteristics in sensory profiles, even with high levels of polyfunctional mercaptans. When elemental sulfur was included with the grapes at crushing, extra increases in polyfunctional mercaptans were observed. However, this led to the production of unwanted reductive aroma compounds in some wines.
Xiaotong Lyu; Leandro Dias Araujo; Siew-Young Quek; Paul A. Kilmartin. Effects of antioxidant and elemental sulfur additions at crushing on aroma profiles of Pinot Gris, Chardonnay and Sauvignon Blanc wines. Food Chemistry 2020, 346, 128914 .
AMA StyleXiaotong Lyu, Leandro Dias Araujo, Siew-Young Quek, Paul A. Kilmartin. Effects of antioxidant and elemental sulfur additions at crushing on aroma profiles of Pinot Gris, Chardonnay and Sauvignon Blanc wines. Food Chemistry. 2020; 346 ():128914.
Chicago/Turabian StyleXiaotong Lyu; Leandro Dias Araujo; Siew-Young Quek; Paul A. Kilmartin. 2020. "Effects of antioxidant and elemental sulfur additions at crushing on aroma profiles of Pinot Gris, Chardonnay and Sauvignon Blanc wines." Food Chemistry 346, no. : 128914.
Highly antibacterial electrospun cellulose acetate (CA) nanofiber mats with encapsulated lemon myrtle essential oil (LMEO) as a natural antibacterial agent were produced. The high antibacterial activity of LMEO was confirmed by minimum inhibitory concentration and the minimum bactericidal concentration analysis. Morphological, thermal, optical, chemical and antimicrobial properties of LMEO-loaded CA electrospun nanofibers were investigated. The morphology of the fiber mat was examined by SEM to study the effect of solvent type, solution viscosity, electrospinning voltage and incorporation of LMEO into the CA electrospun nanofibers. The average diameters of both CA and LMEO-loaded CA nanofibers were in the range of 440–515 nm. The electrospun nanofibers were of a white colour and low water activity. Thermogravimetric analysis indicated no change in degradation profile of CA, while differential scanning calorimetry indicated a lower degree of CA crystallinity upon incorporation of LMEO. The LMEO-loaded CA electrospun nanofibers eliminated Escherichia coli and Staphylococcus aureus by 100% even at the lowest loading concentration of LMEO of 2 wt%. The electrospun fiber mats, with moderate loading of LMEO, showed sustained release of LMEO over prolonged time and nanofibers retained their high antibacterial properties even after two months of storage. Therefore, these nanofibers could be promising candidates for active packaging or wound dressing applications with prolonged antimicrobial activity.
Sara Beikzadeh; Alireza Akbarinejad; Simon Swift; Janesha Perera; Paul A. Kilmartin; Jadranka Travas-Sejdic. Cellulose acetate electrospun nanofibers encapsulating Lemon Myrtle essential oil as active agent with potent and sustainable antimicrobial activity. Reactive and Functional Polymers 2020, 157, 104769 .
AMA StyleSara Beikzadeh, Alireza Akbarinejad, Simon Swift, Janesha Perera, Paul A. Kilmartin, Jadranka Travas-Sejdic. Cellulose acetate electrospun nanofibers encapsulating Lemon Myrtle essential oil as active agent with potent and sustainable antimicrobial activity. Reactive and Functional Polymers. 2020; 157 ():104769.
Chicago/Turabian StyleSara Beikzadeh; Alireza Akbarinejad; Simon Swift; Janesha Perera; Paul A. Kilmartin; Jadranka Travas-Sejdic. 2020. "Cellulose acetate electrospun nanofibers encapsulating Lemon Myrtle essential oil as active agent with potent and sustainable antimicrobial activity." Reactive and Functional Polymers 157, no. : 104769.
Key metabolites and flavour-regulation pathways in tamarillo were investigated to explore the development of free and glycosylated volatile organic compounds (VOCs) during fruit maturation. The concentrations of free and bound VOCs were determined by gas chromatography-mass spectrometry analysis. Changes of physical parameters, concentrations of flavour precursors, and activities of key endogenous enzymes were also monitored. A total of 22 free VOCs were identified with C6 alcohols and esters being the major compounds. From the 83 glycosylated VOCs detected, phenols and terpenoids were the dominant components. The concentration of total bound VOCs increased up to 4 times during fruit ripening. Lipoxygenase pathway is confirmed as an important biosynthetic mechanism for the generation of free and glycosylated VOCs during tamarillo ripening. This biosynthesis pathway is highly correlated with the activities of key enzymes and the contents of substrates, especially linolenic acid (p < 0.05 or p < 0.01).
Xiao Chen; Bruno Fedrizzi; Paul A. Kilmartin; Siew Young Quek. Development of volatile organic compounds and their glycosylated precursors in tamarillo (Solanum betaceum Cav.) during fruit ripening: A prediction of biochemical pathway. Food Chemistry 2020, 339, 128046 .
AMA StyleXiao Chen, Bruno Fedrizzi, Paul A. Kilmartin, Siew Young Quek. Development of volatile organic compounds and their glycosylated precursors in tamarillo (Solanum betaceum Cav.) during fruit ripening: A prediction of biochemical pathway. Food Chemistry. 2020; 339 ():128046.
Chicago/Turabian StyleXiao Chen; Bruno Fedrizzi; Paul A. Kilmartin; Siew Young Quek. 2020. "Development of volatile organic compounds and their glycosylated precursors in tamarillo (Solanum betaceum Cav.) during fruit ripening: A prediction of biochemical pathway." Food Chemistry 339, no. : 128046.
A gold microelectrode (10 μm diameter) with an electropolymerized layer of poly(3,4‐ethylenedioxythiophene) (PEDOT) was used to quantify uric acid and investigate the antioxidant profile of milk and flavored milks. Comparisons were made with a bare gold microelectrode and a PEDOT‐glassy carbon macroelectrode (3 mm diameter). Two different electropolymerization processes were undertaken in an aqueous and an organic solution, and superior polymer growth was observed for PEDOT polymerized in lithium perchlorate/propylene carbonate. In the presence of a ferri/ferrocyanide redox couple, diffusion‐controlled redox peaks were observed with the PEDOT‐gold microelectrode rather than the plateau current typical of a bare microelectrode. Likewise, an anodic peak for uric acid was observed at the high surface‐area PEDOT‐gold microelectrode, with evidence for pre‐adsorption of uric acid at the electrode. The linear concentration range for uric acid standards was from 6 to 200 μM, and the limit of detection, limit of quantification, and sensitivity were determined to be 7 μM, 24 μM, and 397 μAμM−1cm2, respectively. Cyclic voltammograms of chocolate and espresso flavored milks exhibited significant contributions from the phenolic compounds present. Peak separation was more clearly defined using the PEDOT‐microelectrode compared to a PEDOT‐glassy carbon macroelectrode.
Mahsa Motshakeri; Anthony R. J. Phillips; Jadranka Travas‐Sejdic; Paul A. Kilmartin. Electrochemical Study of Gold Microelectrodes Modified with PEDOT to Quantify Uric Acid in Milk Samples. Electroanalysis 2020, 32, 2101 -2111.
AMA StyleMahsa Motshakeri, Anthony R. J. Phillips, Jadranka Travas‐Sejdic, Paul A. Kilmartin. Electrochemical Study of Gold Microelectrodes Modified with PEDOT to Quantify Uric Acid in Milk Samples. Electroanalysis. 2020; 32 (9):2101-2111.
Chicago/Turabian StyleMahsa Motshakeri; Anthony R. J. Phillips; Jadranka Travas‐Sejdic; Paul A. Kilmartin. 2020. "Electrochemical Study of Gold Microelectrodes Modified with PEDOT to Quantify Uric Acid in Milk Samples." Electroanalysis 32, no. 9: 2101-2111.
The impact of secondary metabolites on fruit quality, plant growth and human health has led to an increased demand for analytical methods to characterize and quantify these metabolites in recent years. A versatile, sensitive and rapid method based on UHPLC-QqQ-MS/MS was developed for simultaneous qualitation and quantitation of coumarins, furocoumarins, flavonoids and phenolic acids. The chromatographic elution and multiple reaction monitoring mode transitions were optimized to achieve good separation and accurate quantitation of 47 analytes, including 13 groups of isomers, during a single 13 min chromatographic run. This method was validated with good precision and recoveries, wide linear ranges and low limits of detection and quantitation (0.014–1.50 μg L−1). The validated method was further applied to quantify the analytes in flavedo, albedo and pulp from two pummelo varieties, C. grandis ‘Shatianyu’ and C. grandis ‘Guanximiyu’. This method combines high sensitivity, good selectivity, and short chromatographic run time.
Xi Juan Zhao; Peng Mei Guo; Wen Hui Pang; Yao Hai Zhang; Qi Yang Zhao; Bi Ning Jiao; Paul A. Kilmartin. A rapid UHPLC-QqQ-MS/MS method for the simultaneous qualitation and quantitation of coumarins, furocoumarins, flavonoids, phenolic acids in pummelo fruits. Food Chemistry 2020, 325, 126835 .
AMA StyleXi Juan Zhao, Peng Mei Guo, Wen Hui Pang, Yao Hai Zhang, Qi Yang Zhao, Bi Ning Jiao, Paul A. Kilmartin. A rapid UHPLC-QqQ-MS/MS method for the simultaneous qualitation and quantitation of coumarins, furocoumarins, flavonoids, phenolic acids in pummelo fruits. Food Chemistry. 2020; 325 ():126835.
Chicago/Turabian StyleXi Juan Zhao; Peng Mei Guo; Wen Hui Pang; Yao Hai Zhang; Qi Yang Zhao; Bi Ning Jiao; Paul A. Kilmartin. 2020. "A rapid UHPLC-QqQ-MS/MS method for the simultaneous qualitation and quantitation of coumarins, furocoumarins, flavonoids, phenolic acids in pummelo fruits." Food Chemistry 325, no. : 126835.
Two different hydrolysis strategies, namely acid hydrolysis (pH 0 and 3) and enzyme hydrolysis (Rapidase AR2000, β-glucosidase, 5.6 nkat/mg), and the effect of hydrolysis time on the liberation of glycosidically bound volatiles from tamarillo (Solanum beaceum Cav.), were evaluated. Free and bound volatile profiles in tamarillo were also compared. Enzymatic hydrolysis was favoured for the liberation of aldehydes, esters, and terpenes. Harsh acidic hydrolysis (pH 0) was particularly effective at releasing C13-norisoprenoids including 3-hydroxy-β-damascone and 1,1,6-trimethyl-1,2-dihydronaphthalene (TDN), but those compounds cannot contribute to the pleasant odour. Moreover, the longer the duration of enzymatic hydrolysis, the higher was the concentration of alcohols, terpenes, benzenoids, ketones, and volatile phenols. On the other hand, 33 free and 49 bound volatiles were identified in tamarillo with a complementary profile: the major free volatiles were alcohols ((Z)-3-hexenol, 1-hexanol) and esters (methyl caproate, methyl butanoate and ethyl butanoate), while bound volatile compounds showed higher concentrations of benzenoids (benzyl alcohol and phenylethyl alcohol) and terpenes, including prenol, linalool and α-terpineol. Many glycosidically bound volatiles are available as aroma reservoirs in tamarillo, and to liberate these compounds during tamarillo-based product development, attention should be given to hydrolysis strategies and incubation time.
Xiao Chen; Siew Young Quek; Bruno Fedrizzi; Paul Kilmartin. Characterization of free and glycosidically bound volatile compounds from tamarillo (Solanum betaceum Cav.) with considerations on hydrolysis strategies and incubation time. LWT 2020, 124, 109178 .
AMA StyleXiao Chen, Siew Young Quek, Bruno Fedrizzi, Paul Kilmartin. Characterization of free and glycosidically bound volatile compounds from tamarillo (Solanum betaceum Cav.) with considerations on hydrolysis strategies and incubation time. LWT. 2020; 124 ():109178.
Chicago/Turabian StyleXiao Chen; Siew Young Quek; Bruno Fedrizzi; Paul Kilmartin. 2020. "Characterization of free and glycosidically bound volatile compounds from tamarillo (Solanum betaceum Cav.) with considerations on hydrolysis strategies and incubation time." LWT 124, no. : 109178.
Polyaniline is one of the most well studied conducting polymers due to its advanced electrical, chemical, redox and morphological properties. The high conductivity of regular polyaniline, when partially oxidized and doped under acidic conditions, has been associated with the formation of unique electronic states known as polarons and bipolarons. Alternative aniline oxidation products and interesting nanotube and nanorod forms have been observed as the synthesis conditions are varied. Solid-state NMR has offered great opportunities for structural investigations and the determination of molecular dynamics in such a complex and diverse material. This review summarizes various applications of solid-state NMR techniques to polyaniline and its derivatives and the information that can be obtained by solid-state NMR.
Zoran Zujovic; Paul A. Kilmartin; Jadranka Travas-Sejdic. The Applications of Solid-State NMR to Conducting Polymers. The Special Case on Polyaniline. Molecules 2020, 25, 444 .
AMA StyleZoran Zujovic, Paul A. Kilmartin, Jadranka Travas-Sejdic. The Applications of Solid-State NMR to Conducting Polymers. The Special Case on Polyaniline. Molecules. 2020; 25 (3):444.
Chicago/Turabian StyleZoran Zujovic; Paul A. Kilmartin; Jadranka Travas-Sejdic. 2020. "The Applications of Solid-State NMR to Conducting Polymers. The Special Case on Polyaniline." Molecules 25, no. 3: 444.
The key volatiles of fermented noni juice (FNJ) were identified, and the effect of microencapsulation (via spray drying and freeze drying) on the volatile profile of FNJ powders was investigated. Results showed that hexanoic acid was the major contributor to the unpleasant odour of FNJ. Both drying methods significantly reduced (p < 0.05) the retention of volatiles, and changed the volatile profile of the resulting powders. Comparing the two methods, volatile retention in the spray-dried powder was lower, and was negatively affected by the increase of drying air temperature (p < 0.05). The odour activity values (OAVs) of key volatiles decreased after microencapsulation, however, most of them were still present, and contributed to the overall odour of the powders. This research has provided qualitative and quantitative data on the volatiles of FNJ, and explored for the first time, the influence of microencapsulation on the volatile characteristics and retention in powders.
Chuang Zhang; Xiao Chen; Jingying Zhang; Paul A. Kilmartin; Siew Young Quek. Exploring the effects of microencapsulation on odour retention of fermented noni juice. Journal of Food Engineering 2019, 273, 109892 .
AMA StyleChuang Zhang, Xiao Chen, Jingying Zhang, Paul A. Kilmartin, Siew Young Quek. Exploring the effects of microencapsulation on odour retention of fermented noni juice. Journal of Food Engineering. 2019; 273 ():109892.
Chicago/Turabian StyleChuang Zhang; Xiao Chen; Jingying Zhang; Paul A. Kilmartin; Siew Young Quek. 2019. "Exploring the effects of microencapsulation on odour retention of fermented noni juice." Journal of Food Engineering 273, no. : 109892.
This study aimed to identify the key aroma-active volatiles in cranberry wines through three vinification methods (White, Red and Thermo) using GC-MS/O to identify the important aroma compounds. A total of 70 compounds were detected, with 67 in wines and 61 in juices. The esters was the most diversified class, while alcohols and acids were the most abundant, especially 3-methyl-1-butanol, methylbutyric acid, and benzoic acid. The volatile profiles of cranberry wines are distinctive from their source juices. Most alcohols, esters, and acids are fermentation-derived, while terpenes, phenols, aldehydes and ketones are varietal. The Red vinification retained the most varietal volatiles from the must, while the White and Thermo vinifications produced more volatiles during fermentation. Thermovinification reduced the yield of benzoic acid and its derivatives after fermentation. Olfactory analysis identified 47 aroma-active compounds, among which 41 were considered as the major aroma contributors (ethyl benzoate had the highest modified detection frequency).
Jingying Zhang; Paul Andrew Kilmartin; Yaoyao Peng; Xiao Chen; Siew-Young Quek. Identification of Key Aroma Compounds in Cranberry Juices as Influenced by Vinification. Journal of Agricultural and Food Chemistry 2019, 68, 279 -291.
AMA StyleJingying Zhang, Paul Andrew Kilmartin, Yaoyao Peng, Xiao Chen, Siew-Young Quek. Identification of Key Aroma Compounds in Cranberry Juices as Influenced by Vinification. Journal of Agricultural and Food Chemistry. 2019; 68 (1):279-291.
Chicago/Turabian StyleJingying Zhang; Paul Andrew Kilmartin; Yaoyao Peng; Xiao Chen; Siew-Young Quek. 2019. "Identification of Key Aroma Compounds in Cranberry Juices as Influenced by Vinification." Journal of Agricultural and Food Chemistry 68, no. 1: 279-291.
Grape (Vitis vinifera L.) marc has long been utilized as a compost feedstock. However, this process takes an extended period of time due to the phytotoxic chemical composition of the marc. Removal of these compounds presents an opportunity to utilize the grape marc as a growing medium. Following a water-based extraction procedure to remove polyphenolic compounds of interest, analysis of the depleted marc showed a decrease in the content of these compounds, and in nutrient and trace element levels. Carrot (Daucus carota L.) and corn (Zea mays L.) seedling emergence in the depleted marc and blends with compost were not adversely affected, demonstrating its effectiveness for growing plants at all ratios. A 50:50 blend of compost and depleted grape marc resulted in plant growth equivalent to the compost alone. This combined with the observed water holding capacity suggests that depleted grape marc, when blended with compost, can be a suitable alternative to peat or coconut coir for seedlings.
Kenneth J. Olejar; Charlotte VanderMeer; Bruno Fedrizzi; Paul A. Kilmartin. A Horticultural Medium Established from the Rapid Removal of Phytotoxins from Winery Grape Marc. Horticulturae 2019, 5, 69 .
AMA StyleKenneth J. Olejar, Charlotte VanderMeer, Bruno Fedrizzi, Paul A. Kilmartin. A Horticultural Medium Established from the Rapid Removal of Phytotoxins from Winery Grape Marc. Horticulturae. 2019; 5 (4):69.
Chicago/Turabian StyleKenneth J. Olejar; Charlotte VanderMeer; Bruno Fedrizzi; Paul A. Kilmartin. 2019. "A Horticultural Medium Established from the Rapid Removal of Phytotoxins from Winery Grape Marc." Horticulturae 5, no. 4: 69.
The application of a novel Pb2+ selective sensor based on the ionic imprinted polymer in determining trace levels of lead in natural water and in fruit juice was investigated using differential pulse voltammetry (DPV). The new and selective magnetic ion-imprinted polymer ([email protected]@IIP) was synthesized using 2-(2-aminophenyl)-1H-benzimidazole and 4-vinyl pyridine as a ligand and functional monomer, respectively. The new polymer was utilized for modifying a GCE to generate a new electrochemical sensor. Box–Behnken design (BBD) was utilized for optimizing the parameters influencing the peak current. Extremely suitable voltammetric performance was demonstrated for the electrochemical detection of lead with a low detection limit (0.05 ng mL−1), over a wide linear concentration range (0.1–80 ng mL−1). This modified electrode as a novel sensor was utilized for determining Pb(II) ions in natural water and in fruit juice with very reasonable outcomes.
Zohreh Dahaghin; Paul Kilmartin; Hassan Zavvar Mousavi. Novel ion imprinted polymer electrochemical sensor for the selective detection of lead(II). Food Chemistry 2019, 303, 125374 .
AMA StyleZohreh Dahaghin, Paul Kilmartin, Hassan Zavvar Mousavi. Novel ion imprinted polymer electrochemical sensor for the selective detection of lead(II). Food Chemistry. 2019; 303 ():125374.
Chicago/Turabian StyleZohreh Dahaghin; Paul Kilmartin; Hassan Zavvar Mousavi. 2019. "Novel ion imprinted polymer electrochemical sensor for the selective detection of lead(II)." Food Chemistry 303, no. : 125374.