The oxidative methylaion of tolucoe with methane to ethylbenzene and Styrene proCeeded over basic Y typezeolite catalyst at 1023K. KY was prepared from NaY raw powder by exchange with 0.5M KOH aqueoussolution at 363K....The oxidative methylaion of tolucoe with methane to ethylbenzene and Styrene proCeeded over basic Y typezeolite catalyst at 1023K. KY was prepared from NaY raw powder by exchange with 0.5M KOH aqueoussolution at 363K. Loaded KY were preped by impregnating aqueous solutions of LiNO3 and CsNO3 onto KYzeolite.Only KY zeolite showed very low C8-yield and selativity. Addition of alkali-metal oxides to the KYzeolite increased greatly the catalytic activity. The Cs2O(6Wt% Cs2O)/KY catalyst gave the highest C3 yield of32.2% with selelectivity of 60.9%.展开更多
This study aimed to investigate the effect of oil processing technologies on the sensory qualities of sesame oils and to identify drivers of liking.Using a check-all-that-apply(CATA)question and a hedonic scale,150 co...This study aimed to investigate the effect of oil processing technologies on the sensory qualities of sesame oils and to identify drivers of liking.Using a check-all-that-apply(CATA)question and a hedonic scale,150 consumers evaluated the acceptability and sensory characteristics of 5 sesame oil samples including an aqueous extracted oil(S1),a cold-pressed oil(S2),two batches of screw-pressed oils(S3 and S5)and one crude sesame oil(S4).Solid-phase microextraction-gas chromatography-olfactometry-mass spectrometry(SPME-GC-O-MS)was used to identify odour-active compounds.The results showed that roasting,extraction techniques and filtration process influenced sensory perception and the acceptability of sesame oils.Consumers liked roasted sesame oils more than the cold-pressed sesame oil and liked the aqueous extracted sesame oil the most.Sensory attributes"sweet smell","mellow","roasted","nutty","persistent","high-intense flavour"and"cooked sesame seed flavour"were drivers of liking,while"green","raw sesame seed","rancid","woody"and"fishy"were drivers of disliking."Burnt"flavour was liked by some while disliked by others.Pyrazines contributed to roasted flavour;2-acetylpyrrole,acetophenone and furfural contributed to nutty flavour;2-pentyl-furan,5-methyl-2-furancarboxaldehyde,and 2-phenyl-2-butenal contributed to sweet odour in the roasted sesame seeds.Nonanal,hexanal,1-hexanol and ocimene were responsible for the"green"flavour perceived in the cold-pressed oil.This study provides valuable information for sesame manufacturers on how to improve the sensory qualities of sesame oils through process manipulation to meet the needs of diverse consumers.展开更多
文摘The oxidative methylaion of tolucoe with methane to ethylbenzene and Styrene proCeeded over basic Y typezeolite catalyst at 1023K. KY was prepared from NaY raw powder by exchange with 0.5M KOH aqueoussolution at 363K. Loaded KY were preped by impregnating aqueous solutions of LiNO3 and CsNO3 onto KYzeolite.Only KY zeolite showed very low C8-yield and selativity. Addition of alkali-metal oxides to the KYzeolite increased greatly the catalytic activity. The Cs2O(6Wt% Cs2O)/KY catalyst gave the highest C3 yield of32.2% with selelectivity of 60.9%.
基金supported by the China Agricultural Research System(CARS14-1-29)Henan University of Technology High-Level Talents Fund(2018BS060)。
文摘This study aimed to investigate the effect of oil processing technologies on the sensory qualities of sesame oils and to identify drivers of liking.Using a check-all-that-apply(CATA)question and a hedonic scale,150 consumers evaluated the acceptability and sensory characteristics of 5 sesame oil samples including an aqueous extracted oil(S1),a cold-pressed oil(S2),two batches of screw-pressed oils(S3 and S5)and one crude sesame oil(S4).Solid-phase microextraction-gas chromatography-olfactometry-mass spectrometry(SPME-GC-O-MS)was used to identify odour-active compounds.The results showed that roasting,extraction techniques and filtration process influenced sensory perception and the acceptability of sesame oils.Consumers liked roasted sesame oils more than the cold-pressed sesame oil and liked the aqueous extracted sesame oil the most.Sensory attributes"sweet smell","mellow","roasted","nutty","persistent","high-intense flavour"and"cooked sesame seed flavour"were drivers of liking,while"green","raw sesame seed","rancid","woody"and"fishy"were drivers of disliking."Burnt"flavour was liked by some while disliked by others.Pyrazines contributed to roasted flavour;2-acetylpyrrole,acetophenone and furfural contributed to nutty flavour;2-pentyl-furan,5-methyl-2-furancarboxaldehyde,and 2-phenyl-2-butenal contributed to sweet odour in the roasted sesame seeds.Nonanal,hexanal,1-hexanol and ocimene were responsible for the"green"flavour perceived in the cold-pressed oil.This study provides valuable information for sesame manufacturers on how to improve the sensory qualities of sesame oils through process manipulation to meet the needs of diverse consumers.
