RESUMO
The effects of different edible fungi on the flavor profiles of fish soups were analyzed by sensory evaluation, non-volatile and volatile flavor compounds. The sensory attributes of fish soups were modified by adding edible fungi, with the highest total scores obtained for AAFS and DFS. Compared with pure fish soup, the amounts of free amino acids, nucleotides, organic acids and inorganic ions were increased with fungi addition, especially AAFS. The different mushroom fish soups could be clearly distinguished by E-nose analysis, and a total of 52 flavor compounds, mainly composed of aldehydes (27), ketones (11), alcohols (8), esters (4), and others (2), were then identified by GC-IMS. Eventually, fish soup samples were classified into three groups based on OPLS-DA analysis: â (LEFS), â ¡ (BFS and BEFS) and â ¢ (ABFS, AAFS and DFS). The results showed that Agrocybe aegerita had high suitability for improving the flavor of Large yellow croaker soups.
RESUMO
Carbendazim (CBZ) is a widespread fungicide used in crop protection, but the CBZ residues in drinking water, fruits, and vegetables can also cause adverse impacts on public health due to direct exposure. In this paper, a ternary synergistic composite of bimetallic CoCu nanoparticles anchored on covalent organic framework/single-walled carbon nanotube (CoCu/COF/SWCNT) was prepared and further applied as an electrochemical sensing platform for detecting CBZ. The sensor showed a sensitive response performance toward CBZ oxidation, as a result of the enhanced charge transfer ability, large electrochemically active surface area, and high electro-catalytic activity from the rational integration of the ternary components in CoCu/COF/SWCNT. Under the optimal conditions, the proposed sensor exhibited a detection range of 0.001 to 10 µM and a limit detection of 0.65 nM for CBZ detection. In addition, the sensor displayed practical feasibility for the determination of CBZ in water and pear samples with a recovery of 96.1 % to 102.1 %.
