Novel colorimetric sensor array for Chinese rice wine evaluation based on color reactions of flavor compounds

2021 ◽  
Author(s):  
Yu Wang ◽  
Xing‐yi Huang ◽  
Joshua Aheto ◽  
Yi Ren ◽  
Xiaorui Zhang ◽  
...  
Keyword(s):  
Sensor Array ◽  
Colorimetric Sensor ◽  
Flavor Compounds ◽  
Rice Wine ◽  
Chinese Rice Wine ◽  
Colorimetric Sensor Array ◽  
Color Reactions

Novel colorimetric sensor array for identification of baijiu using color reactions of flavor compounds

2021 ◽  
pp. 106277
Author(s):  
Yunyin Chen ◽  
Songtao Wang ◽  
Ying Hu ◽  
Hengye Chen ◽  
Haiyan Fu ◽  
...  
Keyword(s):  
Sensor Array ◽  
Colorimetric Sensor ◽  
Flavor Compounds ◽  
Colorimetric Sensor Array ◽  
Color Reactions

Identification of accelerants, fuels and post-combustion residues using a colorimetric sensor array

The Analyst ◽  
2015 ◽  
Vol 140 (17) ◽  
pp. 5929-5935 ◽  
Author(s):  
Zheng Li ◽  
Minseok Jang ◽  
Jon R. Askim ◽  
Kenneth S. Suslick
Keyword(s):  
Sensor Array ◽  
Colorimetric Sensor ◽  
Colorimetric Sensor Array ◽  
Detection And Identification ◽  
Combustion Residues

A linear (1 × 36) colorimetric sensor array has been integrated with a pre-oxidation technique for detection and identification of a variety of fuels and post-combustion residues.

Research on the reaction mechanism of colorimetric sensor array with characteristic volatile gases-TMA during fish storage

2018 ◽  
Vol 42 (1) ◽  
pp. e12952 ◽  
Author(s):  
Riqin Lv ◽  
Xingyi Huang ◽  
Weitao Ye ◽  
Joshua Harrington Aheto ◽  
Haixia Xu ◽  
...  
Keyword(s):  
Reaction Mechanism ◽  
Sensor Array ◽  
Colorimetric Sensor ◽  
Colorimetric Sensor Array

Colorimetric Sensor Array for Monitoring CO and Ethylene

2018 ◽  
Vol 91 (1) ◽  
pp. 797-802 ◽  
Author(s):  
Zheng Li ◽  
Kenneth S. Suslick
Keyword(s):  
Sensor Array ◽  
Colorimetric Sensor ◽  
Colorimetric Sensor Array

scholarly journals Cloning and Purification of Ornithine Transcarbamoylase from Lactobacillus brevis and Its Application on Regulating Ethyl Carbamate Formation in Chinese rice wine

2020 ◽  
Vol 5 (5) ◽  
pp. 218-225
Author(s):  
Anthony Putera Setiawan ◽  
Dionne Debra Mazvita ◽  
Huang Wendi ◽  
Jin Chengyu
Keyword(s):  
Lactobacillus Brevis ◽  
Ethyl Carbamate ◽  
Arginine Deiminase ◽  
Wine Fermentation ◽  
Flavor Compounds ◽  
Rice Wine ◽  
Chinese Rice Wine ◽  
Volatile Flavor Compounds ◽  
Volatile Flavor ◽  
Ornithine Transcarbamoylase

It was studied that ornithine transcarbamoylase played important roles in ethyl carbamate (EC) formation. Ornithine transcarbamoylase (OTCase) can degrade citrulline, a precursor of EC, through arginine deiminase pathway. Therefore, they are generally added to regulate EC catabolism in rice wine fermentation. In this work, OTCase were added in different concentration and ferment time. It turned out addition of OTCase could reduce EC to some extent, especially for low concentration enzyme addition and mid-stage addition time. Furthermore, the production of amino acids, volatile flavor compounds and sense of taste were not markedly affected. The discoveries reveal that EC can be reduced by supplying OTCase while rice wine leavening. Key words: Ethyl carbamate, Ornithine transcarbamoylase, Rice wine fermentation, Enzyme inhibition

Fast recognition of trace volatile compounds with a nanoporous dyes-based colorimetric sensor array

Talanta ◽  
2019 ◽  
Vol 192 ◽  
pp. 407-417 ◽  
Author(s):  
You Wang ◽  
Xianhua Zhong ◽  
Danqun Huo ◽  
Yanan Zhao ◽  
Xintong Geng ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Sensor Array ◽  
Colorimetric Sensor ◽  
Colorimetric Sensor Array ◽  
Fast Recognition
Sign in / Sign up

Export Citation Format

Share Document