Isoamyl Alcohol Research Articles

Investigation and optimisation of performance and emission data of CI engine ternary blends under distinct conditions

This study investigates the significance of isoamyl alcohol (IAA) in a CI engine by blending with watermelon seed biodiesel (WSB) at preheating and varying load, injection timing (IT), and exhaust gas recirculation (EGR). Adaptive-Network Based Fuzzy Inference Systems (ANFIS), and Technique for Order Preference by Similarity to Ideal Solution (TOPSIS) methods were employed to analyze the test results. From statistical indices data, the ANFIS models predicted more accurately. TOPSIS technique confirmed the preheated optimum ternary blend (POTB) as load-12 kg, WSB-5 %, IAA-15 %, IT-25° bTDC, and EGR-21 %. The closeness coefficient values model R2 = 0.9736. In comparison to diesel, thePOTB blend (WSB5IAA15) offers lower viscosity, density, CN, and heating value, with higher oxygen and latent heat of vaporization (Lv), most of which contribute to improved atomized spray and better combustion. Hence, at load-80 %, POTB to diesel results decrease BTE by 0.11 %, CO by 25 %, CO2 by 16.39 %, NOx by 37.08 %, and smoke by 16.16 %, while increasing BSEC by 0.40 %, and HC by 39.83 %. Further, at load-100 %, the results of POTB to diesel diminish BTE by 2.12 %, CO by 14.29 %, CO2 by 32.89 %, NOx by 58.12 %, and smoke by 38.13 %, while elevating BSEC by 7.57 %, and HC by 31.30 %. IAA exhibits elevated levels of oxygen, energy density, Lv, and OH active radicals, accompanied by reduced heating value and CN. IAA is crucial in lowering NOx and smoke levels, which are difficult for WSB to control on its own. Lastly, plots are illustrated for each response parameter to dominant (EGR and WSB) concerning ternary blends and diesel data for specific conditions. Ultimately, the POTB demonstrated that it can serve as an effective diesel fuel substitute.

Aroma Identification and Traceability of the Core Sub-Producing Area in the Helan Mountain Eastern Foothills Using Two-Dimensional Gas Chromatography and Time-of-Flight Mass Spectrometry and Chemometrics.

The combination of volatile compounds endows wines with unique aromatic characteristics and is closely related to their geographical origins. In the pursuit of origin identification and the subdivision of homogeneous production areas, clarifying the characteristics of production areas is of great significance for improving wine quality and commercial value. In this study, GC×GC-TOFMS technology was used to analyze the aroma characteristics of "Cabernet Sauvignon" wines from 26 wineries in the Helan (HL), Yinchuan (YC), Yongning (YN), Qingtongxia (QTX), and Hongsibu (HSP) sub-producing areas in the eastern foothills of Helan Mountain in Ningxia, China. The results indicate a gradual increase in relative humidity from the southern part of Ningxia, with the YN sub-region showing optimal fruit development and the QTX region having the highest maturity. A total of 184 volatile compounds were identified, with 36 compounds with an OAV > 1, crucial for the aroma profiles of primarily fermentation-derived alcohols and esters. An aromatic vector analysis revealed that "floral" and "fruity" notes are the primary characteristics of Cabernet Sauvignon wines from the Helan Mountain East region, with lower maturity aiding in the retention of these aromas. By constructing a reliable OPLS-DA model, it was determined that 15 substances (VIP > 1) played a crucial role in identifying production areas, among which phenylethyl alcohol and isoamyl alcohol were the main contributors. In addition, a Pearson correlation analysis showed a negative correlation between sunlight duration during the growing season and benzyl alcohol accumulation, while a significant positive correlation was observed during the ripening period. Due to the critical role of phenyl ethanol in identifying producing areas, this further demonstrates that sunshine conditions may be a key factor contributing to the differences in wine flavor across regions. This study offers a theoretical foundation for understanding the relationship between climatic factors and flavor characteristics, addressing the issue of wine homogenization in small production areas, clarifying typical style characteristics, and establishing a traceability technology system based on characteristic aroma.

Etherification of isoamyl alcohol using Amberlyst®15 as an acid catalyst

The present work reports on the production of di-isoamyl ether from the etherification of isoamyl alcohol, using the sulphonic resin Amberlyst®-15 (A-15) as a catalyst. Parameters such as temperature, reaction time and amount of catalyst were studied. Although the etherification reaction shows low conversions (9-18%), when glycerol is added to the reaction medium and an external pressure to the reaction system (3.5 atm), the conversion increases up to 40% and a yield up to 100% can be obtained towards di-isoamyl ether.

Solvent Dictated Organic Transformations.

Solvent plays an important role in many chemical reactions. The C-H activation has been one of the most powerful tools in organic synthesis. These reactions are often assisted by solvents which not only provide a medium for the chemical reactions but also facilitate reaching to the product stage. The solvent helps the reaction profile both chemically and energetically to reach the targeted product. Organic transformations via C-H activation from the solvent assistance perspective has been discussed in this review. Various solvents such as tetrahydrofuran (THF), MeCN, dichloromethane (DCM), dimethoxyethane (DME), 1,2-dichloroethane (1,2-DCE), dimethylformamide (DMF), dimethylsulfoxide (DMSO), isopropyl nitrile (iPrCN), 1,4-dioxane, AcOH, trifluoroacetic acid (TFA), Ac2O, PhCF3, chloroform (CHCl3), H2O, N-methylpyrrolidone (NMP), acetone, methyl tert-butyl ether (MTBE), toluene, p-xylene, alcohols, MeOH, 1,1,1-trifluoroethanol (TFE), 1,1,1,3,3,3-hexafluoroisopropanol (HFIP), tert-amyl alcohol and their roles are discussed. The exclusive role of the solvent in various transformations has been deliberated by highlighting the substrate scope, along with the proposed mechanisms. For easy classification, the review has been divided into three parts: (i) solvent-switched divergent C-H activation; (ii) C-H bond activation with solvent as the coupling reagent, and (iii) C-H activation with solvent caging and solvent-assisted electron donor acceptor (EDA) complex formation and autocatalysis.

Study on changes of bioactive substances and flavour characteristics during fermentation of jujube vinegar

SummaryJujubes are an excellent source of sugar and nutrients, making them well‐suited for fermentation. Previous research on jujubes has primarily focused on their use in fermented beverages and fruit wines, but their potential for vinegar production has not been sufficiently explored. Therefore, this study produced jujube vinegar from jujube as raw material using microbial fermentation technology, and the changes in bioactive substances and volatile components during different fermentation stages were monitored. Results revealed that the primary organic acids in jujube vinegar were acetic acid, malic acid and lactic acid. The levels of phenolic compounds, such as epicatechin and ferulic acid, increased significantly by 3.5‐fold and 3.2‐fold, respectively, after acetic fermentation, resulting in an improvement in antioxidant activity. In addition, a total of seventy‐three volatile substances were detected in jujube vinegar, with acids accounting for 72.13% of the overall content. Isoamyl alcohol, ethyl phenylacetate, benzaldehyde and 3‐hydroxy‐2‐butanone were also the principal flavour compounds of jujube vinegar, which are the main source of its intense flavour. This study reveals the dynamic law of nutrients and flavour compounds during the fermentation process of jujube vinegar. The findings provide a theoretical reference and practical basis for the production of jujube vinegar.

How Two‐Dimensional Heterocovariance Spectroscopy and Data Fusion Level out the Inadequacies of Compact Spectrometers

ABSTRACTOver the past decade, sensors and compact spectrometers have emerged as a powerful means for real‐time monitoring of chemical and biochemical processes in the field of process analytical technologies (PATs). This is largely attributed to cost‐efficiency and their robustness in near‐line applications. In comparison to more sophisticated laboratory instruments, these devices exhibit limited sensitivity and resolution. In this study, a combination of near‐infrared, low‐field 1H nuclear magnetic resonance and compact Raman spectrometers were employed for the process monitoring of the acid‐catalyzed esterification of isoamyl alcohol and acetic acid to isoamyl acetate. The resulting real‐time data were transformed and visualized for interpretation using two‐dimensional heterocovariance spectroscopy. The data were also subjected to pretreatment, concatenation, and multivariate analysis in accordance with low‐ and mid‐level data fusion. The spectral interpretation derived from heterocovariance spectroscopy provided support for the data pretreatment during data fusion. By applying these computational techniques, the inherent limitations of sensitivity and resolution associated with compact spectroscopic instruments could be overcome, thereby facilitating the interpretation of data and yielding further insights into the process under study. A comparison of the process parameters resulting from the applied methods indicated that consistent data could be obtained. This study demonstrates that heterocovariance spectroscopy and data fusion allow to enhance compact, less expensive analytical instruments for process monitoring and to acquire process knowledge. This, in turn, enables material, financial, and energy resources to be conserved.

Bioprospecting of Metschnikowia pulcherrima Strains, Isolated from a Vineyard Ecosystem, as Novel Starter Cultures for Craft Beer Production

Several studies in recent years have shown that the use of non-Saccharomyces yeasts, used both in single and in mixed fermentations with Saccharomyces cerevisiae, can help produce craft beers with distinctive compositional characteristics. The aim of this study was to evaluate the suitability of three Metschnikowia pulcherrima strains, isolated from Albanian vineyards, for use as starters in the brewing process. Because of its specific enzymatic activities (protease, β-glucosidase, and β-lyase) and its low production of hydrogen sulfide, M. pulcherrima 62 was selected as a starter culture for the production of craft beer. Specifically, the suitability of this yeast for use in sequential inoculation with S. cerevisiae S0-4 for the production of an American IPA-style beer and the main volatile compounds produced during fermentation were evaluated. The results show significant differences in the glycerol, isoamyl alcohol, and isoamyl acetate contents in beer obtained by sequential inoculum of M. pulcherrima 62 with S. cerevisiae S0-4 compared to beer obtained using S. cerevisiae S0-4 as a single starter. Therefore, these preliminary data support the candidacy of M. pulcherrima 62 as a new starter in the brewing process.

Machine learning discrimination and prediction of different quality grades of sauce-flavor baijiu based on biomarker and key flavor compounds screening

The quality grade of base Baijiu directly determines the final quality of sauce-flavor Baijiu. However, traditional methods for assessing these grades often rely on subjective experience, lacking objectivity and accuracy. This study used GC-FID, combined with quantitative descriptive analysis (QDA) and odor activity value (OAV), to identify 27 key flavor compounds, including acetic acid, propionic acid, ethyl oleate, and isoamyl alcohol etc., as crucial contributors to quality grade differences. Sixteen bacterial biomarkers, including Komagataeibacter and Acetobacter etc., and 7 fungal biomarkers, including Aspergillus and Monascus etc., were identified as key microorganisms influencing these differences. Additionally, reducing sugar content in Jiupei significantly impacted base Baijiu quality. Finally, 11 machine learning classification models and 9 prediction models were evaluated, leading to the selection of the optimal model for accurate quality grade classification and prediction. This study provides a foundation for improving the evaluation system of sauce-flavor Baijiu and ensuring consistent quality.

Research on Engineering the Saccharomyces uvarum for Constructing a High Efficiency to Degrade Malic Acid and Low Yield of Diacetyl Biosynthesis Pathway.

Diacetyl is a flavor compound in wine with a low threshold (1-2 mg/L). It is produced during alcoholic fermentation (AF) Saccharomyces and malolactic fermentation (MLF) initiated by lactic acid bacteria (LAB). Whereas, the environment after AF suppresses the normal metabolism of LAB after AF. Researchs have shown the influence on diacetyl mechanisms of the genes ILV2, ILV6, ILV3, ILV5, BDH1, BDH2, and gene aldB from Lactobacillus plantarum in Saccharomyce uvarum WY1. While we found that the diacetyl contents produced by mutants after MLF (Co-fermentation and Seq-fermentation) were significantly improved compared to AF alone. Moreover, the genes mae1 and mae2 from S. pombe, and gene mleS from L. lactis exhibited significant effect on deacidification in our previous study, but the diacetyl of the mutants showed obvious improvement in this study. Thus the effects of association mutation of genes (ILV2, ILV6, ILV3, ILV5, BDH1, BDH2, aldB, mae1, and mleS) on deacidification, diacetyl and other flavors (organic acids, higher alcohols and esters) metabolism in S. uvarum after AF were detected in the study. Among all the mutants, strains V6AmS, V635mS, and V6B12mS showed the most favorable results. Specifically, the L-malic acid contents decreased to 1.26 g/L, 1.18 g/L, and 1.19 g/L, respectively. Concurrently, diacetyl levels were reduced by 52.56%, 61.84%, and 65.31%. The production of n-propanol increased by 18.84%, 20.89%, and 28.12%, whereas isobutanol levels decreased by 37.01%, 42.36%, and 44.04%, and isoamyl alcohol levels decreased by 19.28%, 19.79%, and 16.74%, compared to the parental strain WY1. Additionally, the concentration of lactate ester in the wine increased to 13.162 mg/L, 14.729 mg/L, and 14.236 mg/L, respectively.

A Chemometric Exploration of Potential Chemical Markers and an Assessment of Associated Risks in Relation to the Botanical Source of Fruit Spirits.

Chemometric evaluation of potentially harmful volatile compound and toxic metal(loid) distribution patterns in fruit spirits relating to distinct fruit classes most commonly used in spirit production highlighted the potential of several volatiles as candidates for differentiation markers while dismissing toxic metal(loid)s. Pome fruit and grape pomace spirits were mostly characterized by a lower abundance of n-propanol, methanol, ethyl acetate and acetaldehyde, while stone fruit spirits contained lower amounts of isoamyl alcohol and isobutanol. Chemometric analysis of the fruit spirit composition of aromatics identified additional potential markers characteristic for certain fruits-benzoic acid ethyl ester, benzyl alcohol, benzaldehyde, butanoic acid 3-methyl-ethyl ester, butanoic acid 2-methyl-ethyl ester and furfural. This study explored the variability in the risk potential of the investigated spirits, considering that some chemicals known to be detected in spirits are potent health hazards. Ethyl carbamate in combination with acetaldehyde showed a higher potential risk in stone fruit spirits, methanol in stone and pome fruit spirits and acetaldehyde in grape pomace spirits. It is of great interest to evaluate to what extent consumers' preference for spirits of distinct fruit types affects health risks. Consumers of stone fruit spirits are potentially at higher risk than those consuming pome fruit or grape pomace spirits.

A comprehensive study on the autochthonous microbiota, volatilome, physico-chemical, and morpho-textural features of Montenegrin Njeguški cheese

The present study aims to deepen the knowledge of the microbiota, gross composition, physico-chemical and morpho-textural features, biogenic amines content and volatilome of Njeguški cheese, one of the most popular indigenous cheeses produced in Montenegro. Cheese samples were collected in duplicate from three different batches produced by three Montenegrin artisan producers. For the first time, the microbiota of Njeguški cheese was investigated using both culture-dependent techniques and metagenomic analysis. Coagulase positive staphylococci viable counts were below the detection limit of the analysis (<1 log cfu g−1). Salmonella spp., Listeria monocytogenes and staphylococcal enterotoxins were absent. However, relatively high viable counts of Enterobacteriaceae, Escherichia coli, Pseudomonadaceae and eumycetes were detected. Metataxonomic analysis revealed a core microbiome composed of Lactococcus lactis, Streptococcus thermophilus, Debaryomyces hansenii, and Kluyveromyces marxianus. Furthermore, the detection of opportunistic pathogenic yeasts such as Magnusiomyces capitatus and Wickerhamiella pararugosa, along with the variable content of biogenic amines, suggests the need for increased attention to hygienic conditions during Njeguški cheese production. Significant variability was observed in humidity (ranging from 38.37 to 45.58 %), salt content (ranging from 0.70 to 1.78 %), proteins content (ranging from 21.42 to 25.08 %), ash content (ranging from 2.97 to 4.05 %), hardness, springiness, and color among samples from different producers. Gas chromatography-mass spectrometry analysis showed a well-defined and complex volatilome profile of the Njeguški cheese, with alcohols (ethanol, isoamyl alcohol, phenetyl alcol), esters and acetates (ethyl acetate, ethyl butanoate, isoamyl acetate), ketones (acetoin, 2-butanone), and acids (acetic, butanoic, hexanoic acids) being the main chemical groups involved in aroma formation. This research will provide new insights into the still poorly explored identity of Njeguški cheese, thus serving as a first baseline for future studies aimed at protecting its tradition.

Alkaline Hydrolysis of Tri-iso-amyl Phosphate in n-dodecane Using Sodium Hydroxide: Part 1—Factors Affecting the Hydrolysis Process

Tri-iso-amyl phosphate (TiAP) is being proposed as a suitable alternate to tri-butyl phosphate mainly for the reprocessing of high-Pu-content spent fuel from fast reactors. After its use in a few cycles, the solvent has to be categorized as organic waste, which needs further treatment and disposal. Toward this, systematic studies have been carried out on the alkaline hydrolysis of TiAP in n-dodecane (n-DD) using sodium hydroxide (NaOH). The experiments were carried out in a stainless steel autoclave with a reactor vessel having a 1 L processing capacity. The parameters, such as mixing intensity, temperature, aqueous-to-organic phase volume ratio, and initial NaOH concentration, that can affect the kinetics of the hydrolysis reaction were studied. During each experiment, the TiAP concentration in the organic phase decreased steadily with time followed by a sudden decrease, which could be due to the autocatalytic hydrolysis of TiAP. After the completion of the hydrolysis reaction, the organic phase was mainly n-DD with iso-amyl alcohol, suggesting complete hydrolysis of TiAP to its aqueous-soluble hydrolysis products. Based on the studies, it was observed that temperature and initial NaOH concentration, among other parameters, highly influence the rate of hydrolysis of TiAP.

Exploring molecular interactions in active amyl alcohol-haloalkane systems through thermodynamic properties and Jouyban–Acree correlation

ABSTRACT A comprehensive study on the thermodynamic and transport properties of binary mixtures composed of active amyl alcohol (AAA) and haloalkane’s was conducted within a temperature range of 303.15 K to 313.15 K. Experimental data on densities (ρ), viscosities (η), and speeds of sound (u) were employed to calculate excess molar volume (V E ), isentropic compressibility (K s E ), viscosity deviation (Δη), and excess Gibbs free energy for viscous flow (∆G* E ). The impact of dipole moment on these excess properties was investigated to gain insights into the prevailing intermolecular interactions within the mixtures. The Prigogine – Flory – Patterson (PFP) theory is applied to identify the predominant molecular interaction. The accuracy of the Jouyban–Acree model in correlating densities (ρ), viscosities (η), and speeds of sound (u) with composition were evaluated, demonstrating satisfactory agreement with experimental data.

Elucidating core microbiota in yellow wine (Huangjiu) through flavor-oriented synthesis and construction of microbial communities

Huangjiu, a traditional Chinese alcoholic beverage with a history spanning thousands of years, holds significant cultural and economic value in China. Despite its importance, the complexity of Huangjiu fermentation and the intricate interactions within its microbial community remain underexplored. This study addresses this gap by identifying the core volatile organic compounds (VOCs) and key microorganisms that define the flavor profile of Huangjiu. We employed HS-SPME-GC–MS along with aroma reconstitution and omission experiments to identify core VOCs, including Isobutanol, Isoamyl alcohol, β-Phenylethanol, and others. Metagenomic sequencing combined with QPCR was used to analyze microbial communities, revealing the temporal and spatial dynamics during fermentation. A synthetic microbial community model was constructed using the core microbes identified: Saccharomyces cerevisiae, Lactobacillus brevis, Saccharopolyspora rectivirgula, Bacillus subtilis, Leuconostoc citreum, Lactobacillus plantarum, Lactobacillus curvatus, Lactobacillus casei, and Aspergillus oryzae. This model successfully replicated Huangjiu’s core VOCs and sensory characteristics, increased alcohol content, and reduced acidity. Our study contributes valuable insights into the microbial influences on Huangjiu quality, paving the way for its enhanced production and providing a foundation for future research in fermented beverages.

Deciphering the effects of different types of high-temperature Daqu on the fermentation process and flavor profiles of sauce-flavor Baijiu

The fermentation of sauce-flavor Baijiu requires high-temperature Daqu as the starter, which is classified into three types: white, yellow, and black. Recent studies highlighted the variability of the microbiota and metabolome profiles of these three types of Daqu, however, what functions they precisely provide in the sauce-flavor Baijiu brewing process remains unclear. In this study, white, yellow, and black Daqu in five different proportions were utilized as starters in field-scale Baijiu fermentation, with the control group lacking Daqu inoculation. Fermented grains inoculated with 100% white Daqu (47.7 °C) had the highest temperature during stacking fermentation, while 100% black Daqu and control groups were lower than 45 °C. Lactic acid (12.6–22.0 mg/g) was the most abundant organic acid, followed by acetic acid (0.7–5.0 mg/g). qPCR analysis revealed that bacterial biomass decreased during fermentation, while fungal biomass increased. A comparison with the control revealed that Daqu contributed high-temperature resistant microorganisms to the stacking fermentation process, primarily Kroppenstedtia, Virgibacillus, Byssochlamys, Thermoascus, and Thermomyces. Meanwhile, stacking fermentation promoted the enrichment of Acetobacter, Kazachstania, and Leiothecium. Mantel test and co-occurrence network analysis revealed that utilizing different fermentation starters could vary the biotic and abiotic factors that drive microbial community succession. We investigated the flavor of Baijiu further, and found that fermentation with white Daqu enhanced the accumulation of ethyl acetate, isoamyl alcohol, and isobutanol, whereas black Daqu increased the accumulation of ethyl lactate, lactic acid, and furfural. This study contributes to the rational usage of different types of Daqu in the manufacturing of Baijiu.

Decoding of the isotopic fingerprint of tequila 100% agave silver class and image analysis to evaluate differences between spirits

This communication shows the decoding of Isotopic Fingerprint of Tequila 100% agave silver class (IFTequila100% agave) in three areas corresponding to isotopic variations due to: plant used as raw material, fermentation and distillation process, and hydrolysis process. Isotopic tracers that make them up correspond to the δ13CVPDB ethanol-δ13CVPDB ethyl acetate-δ13CVPDB isoamyl alcohol, δ13CVPDB ethyl acetate-δ13CVPDB isoamyl alcohol-δ13CVPDB n-propanol and δ13CVPDB ethyl acetate-δ13CVPDB n-propanol-δ13CVPDB methanol, respectively. Once the IFTequila100%agave has been decoded, an image comparison was performed against isotopic fingerprints of spirits (Tequila, Bacanora, Raicilla, Sotol, and Mezcal). Results show that it is possible classifies 100% of samples analyzed. Likewise, from decoding it is possible to determine the critical process stage to determine variations with respect to the IFTequila100%agave. The chemometric analysis developed corresponds to an auxiliary analytical tool useful for the inspection processes currently carried out by the authorities to determine the authenticity of the beverage.

Cyberlindnera fabianii, an Uncommon Yeast Responsible for Gluten Bread Spoilage.

A single strain of yeast was isolated from industrial gluten bread (GB) purchased from a local supermarket. This strain is responsible for spoilage consisting of white powdery and filamentous colonies due to the fragmentation of hyphae into short lengths (dust-type spots), similar to the spoilage produced by chalk yeasts such as Hyphopichia burtonii, Wickerhamomyces anomalus and Saccharomycopsis fibuligera. The isolated strains were identified initially by traditional methods as Wickerhamomyces anomalus, but with genomic analysis, they were definitively identified as Cyberlindnera fabianii, a rare ascomycetous opportunistic yeast species with low virulence attributes, uncommonly implicated in bread spoilage. However, these results demonstrate that this strain is phenotypically similar to Wi. anomalus. Cy. fabianii grew in GB because of its physicochemical characteristics which included pH 5.34, Aw 0.97 and a moisture of about 50.36. This spoilage was also confirmed by the presence of various compounds typical of yeasts, derived from sugar fermentation and amino acid degradation. These compounds included alcohols (ethanol, 1-propanol, isobutyl alcohol, isoamyl alcohol and n-amyl alcohol), organic acids (acetic and pentanoic acids) and esters (Ethylacetate, n-propil acetate, Ethylbutirrate, Isoamylacetate and Ethylpentanoate), identified in higher concentrations in the spoiled samples than in the unspoiled samples. The concentration of acetic acid was lower only in the spoiled samples, but this effect may be due to the consumption of this compound to produce acetate esters, which predominate in the spoiled samples.

A comprehensive analysis of energy, exergy, performance, and emissions of a spark-ignition engine running on blends of gasoline, ethanol, and isoamyl alcohol

This present study showed a comprehensive analysis of energy, exergy, performance, and emission characteristics of a spark-ignition engine powered by blends of gasoline-isoamyl alcohol-ethanol at volume proportions (100_0_0)% (P0E0), (90_5_5)% (P5E5), (80_5_15)% (P5E15), and (70_5_25)% (P5E25) at various engine speeds and compression ratios (CR). The outcomes of thermodynamic analyses revealed that the highest exergy and energy efficiency were 28.92 % (P0E0, 2600 rpm, CR of 9:1) and 31.01 % (P0E0, 2600 rpm, CR of 9:1), respectively. In addition, the average brake power and brake thermal efficiency for P0E0, P5E5, P5E15, and P5E25 increased by (30.36 %, 27 %, 26.74 %, 27.84 %) and (0.34 %, 0.07 %, 0.35 %, 0.33 %) respectively, while brake specific fuel consumption decreased by (2.5 %, 0.64 %, 3.62 %, 6.33 %) in the engine speed range of 2600–3200 rpm. Compared to gasoline, the maximum reduction of carbon monoxide emissions was 6.13 %, 8.81 %, and 9.96 %, while unburnt hydrocarbon emissions exhibited the maximum decrement by 5.8 %, 10.75 %, 12.58 % for P5E5, P5E15, and P5E25, respectively. However, nitrogen oxide (NOx) emissions for P5E25 tended to increase significantly compared to P0E0, while the difference in NOx emissions for P5E15 and P0E0 was marginal. Overall, P5E15 could be considered as the potential alternative fuel for spark-ignition engines towards the goal of sustainable energy conversion.

Water-in-oil microemulsions with greener oil solvents as sustainable nanoreactors of biopolymer nanoparticles

Microemulsions have been widely used in multidisciplinary fields, yet reverse water-in-oil microemulsions are traditionally dispersed in petroleum-based oil solvents. For greener approaches, it should be also feasible to use less toxic, bio-based hydrocarbon solvents as continuous oil phase. Herein, reverse microemulsions in different alkanes, middle-chain alkanols, middle-chain esters or combinations of nonpolar solvent with alkanol are compared, using Aerosol-OT as common surfactant. As model of bio-based solvents, ethyl caprylate, isoamyl acetate and isoamyl alcohol are proposed as a more sustainable approach of oil solvents. Various characterization techniques were used to compare the properties and stability of reverse microemulsions for the different oil phase compositions, ranging from ternary phase diagrams to conductometry and turbidity titrations, micro-Differential Scanning Calorimetry and cryo-Scanning Electron Microscopy. As sustainable application, these microemulsions in bio-based solvents were proved suitable as template phase for the synthesis of cross-linked chitosan nanoparticles. The sizes of the resulting biopolymer nanoparticles were characterized by Dynamic Light Scattering and Atomic Force Microscopy, so that the effect of different crosslinkers and different the oil phase compositions was also compared. Thus, the use bio-based alkyl esters can provide similar microemulsion properties as the conventional alkanes, especially when using a combination of nonpolar solvents with alkanols.

Unraveling the core microorganisms and metabolic pathways related to off-flavor compounds formation during Jiang-flavor Baijiu fermentation

Off-flavor is one of the most frequent and serious causes for the aroma deterioration in Jiang-flavor Baijiu. However, the key compounds and their formation mechanism responsible for off-flavor are still unclear. This study identified 271 volatile compounds from 1 normal and 5 types of off-flavor fermented grains (putrid, rancidity, mud, musty, and burnt) by headspace solid-phase microextraction combined with gas chromatography–mass spectrometry. Using VIP and OAV analysis, 47 key flavor compounds including indole, phenol, isoamyl alcohol, diacetyl, acetic acid, isobutyric acid, and isovaleric acid were found to distinguish normal and off-flavor fermented grains. Furthermore, 40 microbial genera (mainly Monascus, Enterococcus, Dyadobacter, Ottowia, Pseudoxanthomonas, Stenotrophomonas, Pseudomonas, and Xanthomonas) were significantly (p < 0.05, Pearson correlation) related to these 47 compounds. Finally, metabolic pathways for off-flavor compounds formation were constructed. This study provides comprehensive information on the off-flavor compounds and their potential formation mechanism during Jiang-flavor Baijiu fermentation.