Tungsten doped FeCoP2 nanoparticles embedded into carbon for highly efficient oxygen evolution reaction.

Designing active and stable electrocatalysts with economic efficiency for oxygen evolution reaction (OER) is essential for developing water splitting process at an industrial scale. Herein, we rationally designed a tungsten doped iron cobalt phosphide incorporated with carbon (Wx-FeCoP2/C), prepared by a mechanochemical approach. X-ray photoelectron spectroscopy (XPS) revealed that the doping of W led to an increasing of Co3+/Co2+ and Fe3+/Fe2+ molar ratios, which contributed to the enhanced OER performance. As a result, a current density of 10 mA cm-2 was achieved in 1 M KOH at an overpotential of 264 mV on the optimized W0.1-FeCoP2/C. Moreover, at high current density of 100 mA cm-2, the overpotential value was 310 mV, and the corresponding Tafel slope was measured to be 48.5 mV dec-1, placing it among the best phosphide-based catalysts for OER. This work is expected to enlighten the design strategy of highly efficient phosphide-based OER catalysts.

Insights into the volatile flavor and quality profiles of loquat (Eriobotrya japonica Lindl.) during shelf-life via HS-GC-IMS, E-nose, and E-tongue.

Loquat fruits are among the most popular Chinese fruits because of their unique taste and aroma. The quality profiles of these fruits during 18 days of shelf-life at 20 °C were elucidated by headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS), E-nose, and E-tongue. During shelf-life period, the properties and variations of 43 (20 aldehydes, 7 esters, 6 ketones, 1 alcohol, and 1 furan) volatile flavored compounds were determined by GC-IMS, which showed that the contents of methyl 3-methyl butanoate, ethyl acetate, and dimethyl ketone gradually decrease with prolonged shelf-life time, while (E)-2-heptenal, heptanal, (E)-2-pentenal, 1-penten-3-one 3-pentanone and 2-pentylfuran increase. The PCA based on the signal intensity of GC-IMS and E-nose, revealed that loquat fruits are well distinguished at different shelf-life times. The taste profile alternates as the storage time increases, along with higher pH, and lower amounts of total soluble solids, vitamin C, and total phenolics. The visual plots of GC-IMS, E-nose, and E-tongue had good consistency, and they characterized the aroma characteristics of loquat fruits well during different shelf-life periods. The findings of this research provide a useful understanding of the flavors of loquat fruits during their prolonged shelf-life, and a potential research basis for advancements in the loquat industry.