Development of a Flavor Fingerprint Using HS-GC-IMS for Volatile Compounds from Steamed Potatoes of Different Varieties.

The variations in flavor substances across different varieties of steamed potatoes were determined by headspace-gas chromatography ion mobility spectrometry (HS-GC-IMS) combined with sensory evaluation. Results showed that 63 representative compounds, including 27 aldehydes, 14 alcohols, 12 ketones, 4 esters, 2 furans, 1 acid and others, together acted as contributors to the flavors in steamed potatoes. Analysis found that species and concentrations of aldehydes, alcohols and ketones in six varieties were the most abundant. In addition, esters, furans and acid were also responsible for flavor. PCA results showed that volatile compounds in Atlantic, Longshu No. 23, Longshu No. 7 and Longshu No. 14 were similar, while Russet Burbank and Longshu No. 16 had distinct characteristic volatiles, which was consistent with sensory evaluation. The combination of sensory evaluation and HS-GC-IMS provided useful knowledge for charactering volatile compounds of steamed potatoes from different varieties, and also demonstrated the promising application of HS-GC-IMS in the detection of potato flavor with various cooking methods.

Polyphosphazene-Functionalized Microspheres as Efficient Catalysts for the Knoevenagel Reaction under Mild Conditions.

Inspired by the formation of microspheres by hexachlorocyclotriphosphazene and 4, 4'-sulfonyldiphenol, polyphosphazene-functionalized microspheres were developed. Benefits from the supported supper basic phosphazene, the yield exceeded 99 % at room temperature in the manner of second-order reaction kinetics toward Knoevenagel reaction and was still maintained at 99 % after 16 runs. In the experimental temperature from 0 °C to 90 °C, the yield increased from 92 % to 99 %, reflecting that the catalyst had strong applicability under mild conditions. This behavior was conducive to energy conservation. Meanwhile, simple separation and recovery further enhanced this advantage. In addition, the catalyst was also found to be insensitive to aqueous solution or organic solvents such as toluene, THF, EtOH and CH3 CN. This property gave the Knoevenagel reaction a vast choice. All these features exhibit that this novel catalyst is an attractive and applicable alternative in organic synthesis.

A new two-step route to CdTe micrometer-scaled spindles and nanorods.

In this study, a simple and convenient synthetic approach for producing high-quality CdTe crystals has been developed. Cadmium telluride micrometer- and nanometer-scaled crystals were synthesized through a novel two-step route: CdTe nanoparticles were synthesized first via hydrothermal method and followed by diethylenetriamine (DETA) treatment. Scanning electron microscopy and transmission electron microscopy images showed that spindle- and rod-like CdTe crystals were obtained by varying the temperature of the hydrothermal reaction and the time of the DETA treatment. The possible growth mechanism is discussed. The advantages of this synthetic route, when compared to others, are under mild conditions that the reaction carried out and without any prerequisite on the particles in the second step.