2-Hydroxy-4-methoxybenzaldehyde, a more effective antifungal aroma than vanillin and its derivatives against Fusarium graminearum, destroys cell membranes, inhibits DON biosynthesis, and performs a promising antifungal effect on wheat grains

• Qian Li,
• Qian Li,
• Chong Wang,
• Chong Wang,
• Hongying Xiao,
• Hongying Xiao,
• Yiming Zhang,
• Yiming Zhang,
• Yanli Xie,
• Yanli Xie

Affiliations

Qian Li

Grain, Oil and Food Engineering Technology Research Center of the State Grain and Reserves Administration/Key Laboratory of Henan Province, Henan University of Technology, Zhengzhou, Henan, China

Qian Li

Henan Key laboratory of Cereal and Oil Food Safety and Nutrition, College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan, China

Chong Wang

Grain, Oil and Food Engineering Technology Research Center of the State Grain and Reserves Administration/Key Laboratory of Henan Province, Henan University of Technology, Zhengzhou, Henan, China

Chong Wang

Henan Key laboratory of Cereal and Oil Food Safety and Nutrition, College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan, China

Hongying Xiao

Grain, Oil and Food Engineering Technology Research Center of the State Grain and Reserves Administration/Key Laboratory of Henan Province, Henan University of Technology, Zhengzhou, Henan, China

Hongying Xiao

Henan Key laboratory of Cereal and Oil Food Safety and Nutrition, College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan, China

Yiming Zhang

Grain, Oil and Food Engineering Technology Research Center of the State Grain and Reserves Administration/Key Laboratory of Henan Province, Henan University of Technology, Zhengzhou, Henan, China

Yiming Zhang

Henan Key laboratory of Cereal and Oil Food Safety and Nutrition, College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan, China

Yanli Xie

Grain, Oil and Food Engineering Technology Research Center of the State Grain and Reserves Administration/Key Laboratory of Henan Province, Henan University of Technology, Zhengzhou, Henan, China

Yanli Xie

Henan Key laboratory of Cereal and Oil Food Safety and Nutrition, College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan, China