Fermented sour soup is a unique traditional sour food of the Miao and Dong ethnic groups in China.However,due to the commonly used traditional fermentation,the unstable fluctuation of microbial community often leads t...Fermented sour soup is a unique traditional sour food of the Miao and Dong ethnic groups in China.However,due to the commonly used traditional fermentation,the unstable fluctuation of microbial community often leads to some unpleasant inherent off-flavours in rice sour soup.In this study,the microbial composition and volatile flavour components of off-flavour and normal rice sour soup were examined by high-throughput sequencing and headspace solid-phase microextraction coupled with gas chromatography mass spectrometry.Then,based on Pearson correlation coefficients,the correlations between fungi and bacteria and those between core microorganisms and key volatile flavour components were investigated.The dominant fungal genera included Candida,Dekkera,Pichia,Rhizopus,and Issatchenkia,whereas the dominant bacterial genera included Lactobacillus,Pectinatus,Bifidobacterium,Pseudomonas,and Acetobacter.Compared to normal rice sour soup,off-flavoured rice sour soup contained the significantly increased relative abundance of Candida and the significantly decreased relative abundance of Dkkera.In addition,80 volatile flavour compounds detected in off-flavoured rice sour soup,mainly including esters,acids,and alcohols,were different from those detected in normal rice sour soup.Especially,some substances were only detected in off-flavoured rice sour soup,such as 1-hexanol(68-207μg/kg),butyric acid(20-92μg/kg)and heptanoic acid(12-45μg/kg),which might be the main source of off-flavours.These results provide new ideas and strategies of removing or abating odour from fermented rice sour soup.展开更多
Molybdenum （Mo） is an essential trace element in plant nutrition and physiology. It affects photosynthesis and photosyn- thate accumulation, therefore also affecting fruit quality and nutritional content. This study...Molybdenum （Mo） is an essential trace element in plant nutrition and physiology. It affects photosynthesis and photosyn- thate accumulation, therefore also affecting fruit quality and nutritional content. This study assessed the effects of different sodium molybdate （Na2MoO4） concentrations on strawberry. Five different Mo concentrations were applied in this experi- ment, including 0, 67.5, 135, 168.75, 202.5 g ha-1, respectively. The mineral concentration, including nitrogen （N）, Mo, iron （Fe）, copper （Cu）, and selenium （Se） was assessed in strawberry fruit, as well as chlorophyll content, nutrition quality, taste and aroma. Results showed that net photosynthetic rate （Pn） and chlorophyll content for the strawberry plants increased with an increase in Mo concentration; and the contents of N, Mo, Fe, Cu, total soluble solids （TSS）, titratable acidity （TA）, sweetness, some sugars, organic acids, and some volatile compounds in the fruit all increased, as well. However, the Mo concentration did not significantly affect the concentrations of Se, sucrose, lactic acid, acetic acid, and some aroma compounds. Fruit sprayed with 135 g ha-1 Mo exhibited the highest TSS and sweetness values, as well as the highest N and Fe concentrations among all the treatments. P value and chlorophyll content, fructose, glucose, sorbitol and total sugar contents in fruit supplied with 135 g ha-1 Mo were also higher than that in other treatments. Fruit sprayed with a Mo concentration of 67.5 g ha-1 exhibited significantly higher ascorbic acid （AsA） values than that of control. Ninety-seven volatile compounds were identified in fruit extracted by head-space solid-phase microextraction （HS-SPME） coupled with gas chromatography-mass spectrometry （GC-MS）. Fruits sprayed with 135 g ha-1 Mo had the highest concentrations of six characteristic aroma compounds, including methyl butanoate, y-decalactone, ethyl butanoate, methyl hexanoate, y-do- decalactone, and ethyl caproate.展开更多
An assumption that <em>all</em> the six flavour quarks are attributed to be the components of <em>a same, a</em> <em>common</em> isospin multiplets space named <strong>STS<...An assumption that <em>all</em> the six flavour quarks are attributed to be the components of <em>a same, a</em> <em>common</em> isospin multiplets space named <strong>STS</strong> is proposed. Base on <strong>Pauli Exclusion Principle</strong>, every quark is assigned to different flavour marks in STS. Every flavour quark possesses <em>its own colour spectral line array</em> specially appointed. The collection of colour spectral line arrays of the six flavour quarks constructs together the <strong>CSDF</strong>, Colour Spectrum Diagram of Flavour, further baryons and mesons could be constructed from <strong>CSDF</strong>. STS, Spin Topological Space is a math frame with infinite dimensional matrix representation for spin angular momentum. Flavours is an isospin angular momentum coupling phenomena of the three-colour-quarks.展开更多
Most food flavours have been shown to contain high quantities of cooking salt, followed by flavour enhancers such as sodium glutamate, disodium inosinate, disodium guanylate and hydrogenated oils. Excess of these subs...Most food flavours have been shown to contain high quantities of cooking salt, followed by flavour enhancers such as sodium glutamate, disodium inosinate, disodium guanylate and hydrogenated oils. Excess of these substances is associated with cardiovascular diseases and neurodegenerative disorders. In an effort to reduce the harmful effects of these synthetic substances, this study therefore aimed to formulate organic, nutritious food flavours with good storage stability from less harmful locally available food ingredients. A survey was carried out in 130 households and restaurants in the city of Yaoundé Cameroon, in order to evaluate the level of consumption of industrial flavours. Certain ingredients such as prawns, onions, garlic, white peppers, gingers and salt were used in some households as organic flavours. These ingredients and others were used to prepare 5 organic flavours. Their sensory and nutritional analyses and stability to storage within 90 days were evaluated. The survey revealed that 74.6% of respondents consume industrial flavours, with the cube flavour being the most widely consumed (81%). Two of the 5 organic flavours (434 and 634) had highest scores for general acceptability. The nutritional analyses of the formulae retained (434 and 634), showed that they contained: 11.08% and 10.68% fresh weight for moisture, 47.63% and 43.53% protein, 16.52% and 13.62% lipids, 2.20% and 2.44% fibres, 11.69% and 16.39% carbohydrates. Formula 434, the most accepted, had higher contents of Ca (257.97), Mg (115.91), K (1163), Zn (2.98), Cu (1.02) and Fe (12.43 mg/100g DM) while the second (634) had higher contents of sodium (3270.48) and manganese (2.18 mg/100g). Their water activity during storage in polypropylene bags for 90 days ranged from 0.39 - 0.58 at a temperature of 26.6˚C - 37˚C. The oxidative stability (90 days), determined by the acid and peroxide indices, was 9.18 - 14.13 mg KOH/g and 1.98 - 6.46 meq O2/Kg, respectively indicating good stability for 90 days of storage. The high levels of proteins and minerals in our two products justify their umami taste and can be used as highly nutritional food flavour enhancers to prevent cardiovascular diseases, especially in the elderly.展开更多
A good flavour must taste realistic and natural as well as performing under tough conditions, says Mairi Coia.
In conjunction with texture or mouthfeel, flavour is the most important aspect of food. It is the... A good flavour must taste realistic and natural as well as performing under tough conditions, says Mairi Coia.
In conjunction with texture or mouthfeel, flavour is the most important aspect of food. It is the one thing can bring consumers back to a product again and again - or not, as the case may be. In short, taste is the number one attribute in food and that is why the global fiavour business is worth A5 billion every year as manufacturers strive to make food taste better and fresher for longer.……展开更多
Carotenoid cleavage enzymes isolated from Japanese Camellia sinensis leaves(cultivar Yabukita) were used for investigating the structural patterns of carotenoid cleavage enzymes.Fresh tea leaves were used for the isol...Carotenoid cleavage enzymes isolated from Japanese Camellia sinensis leaves(cultivar Yabukita) were used for investigating the structural patterns of carotenoid cleavage enzymes.Fresh tea leaves were used for the isolation of active enzymes and purified to single band stage in SDS PAGE gels after isoelectric focusing.The specific activity of the carotenoid cleavage enzymes was tested and the active fractions selected for further analysis.The sugar content and the amount of phosphate present in the purified enzymes were elucidated by the following methods:Phosphates were detected by phosphatase assays,fluorescence marker kits and ammoniumheptamolybdate complex measurements after incineration of the samples.Sugars were detected in gels using PAS reagent(periodide acid /Schiff reagent) staining and by GC-MS after hydrolysation of the proteins with trifluoric acid.Phosphorylations as well as glycosylations of the samples could be detected in all cases,thus giving evidence for an increasing phosphorylation level of proteins in Camellia sinensis from spring(1.84 g/mg) to autumn(2.39 g/mg) as well as the presence of at least four different sugars(arabinose,xylose,galactose and ribose).These secondary modifications of the carotenoid cleavage enzymes and their dependency on the harvesting season may well correspond to the changes on the functional level which were detected between spring(Michaelis Constant(K m) =9.45 mol/l) and autumn(K m= 17.16 mol/l) harvests.展开更多
This study investigated the impact of protease pre-treatment of coconut kernels(CK)on the flavour modification of the resultant coconut oil(CO).The effects of four proteases(Alcalase,Flavourzyme,Neutrase and Protamex)...This study investigated the impact of protease pre-treatment of coconut kernels(CK)on the flavour modification of the resultant coconut oil(CO).The effects of four proteases(Alcalase,Flavourzyme,Neutrase and Protamex)pre-treatment on volatile modification of CO was screened and Flavourzyme was chosen for detailed investigation.Flavourzyme was found to release not only free amino acids but also simple sugars,increasing the contents of soluble sugars and free amino acids in CK by 1.5-and 1.3-fold,respectively,compared to the untreated control.The increments of these thermal reaction precursors accelerated the Maillard reaction and caramelisation during kernel roasting,resulting in the rise of volatile compounds in obtained CO by 2.1-,1.4-and 1.4-fold with light,medium and dark kernel roastings,respectively.Besides,volatile profiles of CO extracted from Flavourzyme treated CK differed significantly from those of the untreated control by having increments in furans and pyranones but decreases in furanones and pyrazines.Principal component analysis(PCA)revealed that flavour of CO from Flavourzyme treated CK upon roasting was highly correlated with furans and pyranones.Pre-treatment by Flavourzyme of CK prior to oil production is a potential strategy to modulate and enhance the flavour of obtained CO and hence to widen its application in food industry.展开更多
A study of the difference in the CP asymmetries between Λ_(b)^(0)→J/ψpπ−and Λ_(b)^(0)→J/ψpK−decays,ΔA_(CP),is performed using proton-proton collision data collected by the LHCb experiment in the years 2015–20...A study of the difference in the CP asymmetries between Λ_(b)^(0)→J/ψpπ−and Λ_(b)^(0)→J/ψpK−decays,ΔA_(CP),is performed using proton-proton collision data collected by the LHCb experiment in the years 2015–2018,corresponding to an integrated luminosity of 6 fb−1.This quantity is measured to be ΔA_(CP)=(4.03±1.18±0.23)%,where the first uncertainty is statistical and the second is systematic.When combined with the previous LHCb result,a value of ΔA_(CP)=(4.31±1.06±0.28)% is obtained,corresponding to a significance of 3.9_(σ) against the CP symmetry hypothesis.Studies of triple-product asymmetries,which provide an additional probe of CP violation,show no significant deviation from CP symmetry.展开更多
Heavy flavour physics provides excellent opportunities to indirectly search for new physics at very high energy scales and to study hadron properties for deep understanding of the strong interaction.The LHCb experimen...Heavy flavour physics provides excellent opportunities to indirectly search for new physics at very high energy scales and to study hadron properties for deep understanding of the strong interaction.The LHCb experiment has been playing a leading role in the study of heavy flavour physics since the start of the LHC operations about ten years ago,and made a range of high-precision measurements and unexpected discoveries,which may have far-reaching implications on the field of particle physics.This review highlights a selection of the most influential physics results on CP violation,rare decays,and heavy flavour production and spectroscopy obtained by LHCb using the data collected during the first two operation periods of the LHC.The upgrade plan of LHCb and the physics prospects are also briefly discussed.展开更多
This study was carried out to develop a new functional fermented beverage that combines both the functional composition of grape(Tarsus beyazi)juice and metabolic products of the yeast Williopsis saturnus.For this rea...This study was carried out to develop a new functional fermented beverage that combines both the functional composition of grape(Tarsus beyazi)juice and metabolic products of the yeast Williopsis saturnus.For this reason,two trials were conducted.First,the effect of different inoculation ratios and low fermentation temperatures at different times was examined.In naturally flavoured beverages,there was generally a decrease in total phenolic substance,antioxidant activity and total flavonoid amount with increasing fermentation time and inoculation ratio.The panellists chose b-15d(1×10^(6)cells/mL W.saturnus yeast addition,15 days fermentation)and then c-15d(1×10^(7)cells/mL W.saturnus yeast addition,15 days fermentation)the most out of different beverages produced.Fermentation performed with yeasts inoculated at the rate of 1×10^(6)and 1×10^(7)cells/mL for 15 days was selected for the second trials based on both general and sensory analyses.For this reason,these beverages,which were most preferred by the panellists,were re-manufactured and naturally flavoured carbonated beverages were produced by adding CO_(2) with the post-mix method.Brix,sucrose,glucose and fructose values were determined in lower amounts in natural flavoured carbonated beverages compared to grape juice,which is given importance by consumers.As in naturally flavoured beverages,carbonated beverages also decreased in total phenolic substance,antioxidant activity and total flavonoid amount with increasing fermentation time.In addition,the c-15d natural flavoured carbonated beverage(1×10^(7)cells/mL W.saturnus yeast addition,15 days fermentation)was more favoured by the panellists than the commercially purchased carbonated beverage.The results reported here are considered to be a good starting point for the development of new naturally flavoured and/or carbonated fermented beverages from the under-consumed grape.展开更多
Button mushroom(Agaricus bisporus)is sold well for its unique flavour and nutritional benefits.However,the mushroom flavour deteriorates quickly during storage because of its delicate structure and high moisture.In th...Button mushroom(Agaricus bisporus)is sold well for its unique flavour and nutritional benefits.However,the mushroom flavour deteriorates quickly during storage because of its delicate structure and high moisture.In this study,the effects of nitric oxide(NO)application on flavour compounds and antioxidant enzyme activities of stored button mushrooms were investigated.The button mushrooms were immersed in the NO donor sodium nitroprusside(15μmol/L)for 3 min and then stored under the condition of 4℃,90%relative humidity for 12 days.Results showed that the treated mushrooms have reduced weight loss rate,uniform white colour,and higher firmness during storage.Compared to the control,the ketones,alcohols,esters,and aldehydes in the NO-treated button mushroom increased sharply at 3 days of storage and then showed a continuing decline trend,except ester compounds which reached the peak value at 6 days of storage.In addition,NO treatment increased the total phenolics and catalase activity and inhibited the polyphenol oxidase activity in the stored button mushroom.These results indicated that NO treatment is an alternative storage technology to enhance antioxidant capacity and maintain flavour and consumer acceptance of stored button mushroom.展开更多
Beside a source of bioactive compounds, honey represents untapped-reservoir of beneficial microbes. Next generation sequencing technology was applied to aid the discovery of newly-isolated flavour yeast Torulaspora de...Beside a source of bioactive compounds, honey represents untapped-reservoir of beneficial microbes. Next generation sequencing technology was applied to aid the discovery of newly-isolated flavour yeast Torulaspora delbrueckii strain GT-ROSE1 from honey samples. Owing to the presence of natural duplicate regulatory sites in aromatic genes, it was used to create value-added fermented honey with unique aroma-flavour profile. This osmophilic strain could assimilate different carbons and tolerated to low pHs, high ethanol and sugars, exhibiting useful traits for food and alcoholic fermentation of sugar-based industries. Global analysis of aroma-flavour profile revealed higher total concentrations of key compounds after fermentation by GT-ROSE1, compared to commercial wine yeasts. Twenty-four volatile compounds were identified using a nontargeted HS-SPME-GC-MS method. High odour activity values and quantitative sensory analysis indicated fruity and rose flowery aroma of key compounds nonanol and 2-phenylethanol, respectively. Importantly, fermented Tetragonula pagdeni Schwarz honey with observed excellent antioxidant property displayed appealing characteristic of enhanced 2-phenylethanol of rose-like flavour with odour threshold of 16.08. Thus, flavour yeast could be used to improve chemical content and enhance sensory value of local food products.展开更多
We study the proton and the Roper resonance together with the meson cloud model, by constructing a Hamiltonian matrix and solving the eigenvalue equation. The proton sea quark flavour asymmetry and some properties of ...We study the proton and the Roper resonance together with the meson cloud model, by constructing a Hamiltonian matrix and solving the eigenvalue equation. The proton sea quark flavour asymmetry and some properties of the Roper resonance are thus reproduced in one scheme.展开更多
We present the performance of the ALICE muon spectrometer for measuring the charm and beauty inclusive p t differential production cross sections via single muons and unlike-sign dimuons in proton-proton collisions at...We present the performance of the ALICE muon spectrometer for measuring the charm and beauty inclusive p t differential production cross sections via single muons and unlike-sign dimuons in proton-proton collisions at√ s = 14 TeV.展开更多
基金funded by National Natural Science Foundation of China(32360568)Science and Technology Plan Project of Guizhou Province(Qian Ke He Chengguo[2023]Zhongda 011)+2 种基金Guizhou Basic Research Program(Natural Science)Mianshang Project(Qiankehe Basic MS[2025]671)Guizhou Provincial Association of Science and Technology Youth Science and Technology Talent Support Project(GASTYESS202407)Guizhou University Natural Science Specialized(Te Gang)Scientific Research Fund(Gui Da Te Gang He Zi(2022)39).
文摘Fermented sour soup is a unique traditional sour food of the Miao and Dong ethnic groups in China.However,due to the commonly used traditional fermentation,the unstable fluctuation of microbial community often leads to some unpleasant inherent off-flavours in rice sour soup.In this study,the microbial composition and volatile flavour components of off-flavour and normal rice sour soup were examined by high-throughput sequencing and headspace solid-phase microextraction coupled with gas chromatography mass spectrometry.Then,based on Pearson correlation coefficients,the correlations between fungi and bacteria and those between core microorganisms and key volatile flavour components were investigated.The dominant fungal genera included Candida,Dekkera,Pichia,Rhizopus,and Issatchenkia,whereas the dominant bacterial genera included Lactobacillus,Pectinatus,Bifidobacterium,Pseudomonas,and Acetobacter.Compared to normal rice sour soup,off-flavoured rice sour soup contained the significantly increased relative abundance of Candida and the significantly decreased relative abundance of Dkkera.In addition,80 volatile flavour compounds detected in off-flavoured rice sour soup,mainly including esters,acids,and alcohols,were different from those detected in normal rice sour soup.Especially,some substances were only detected in off-flavoured rice sour soup,such as 1-hexanol(68-207μg/kg),butyric acid(20-92μg/kg)and heptanoic acid(12-45μg/kg),which might be the main source of off-flavours.These results provide new ideas and strategies of removing or abating odour from fermented rice sour soup.
基金supported by grants from the Shandong Province Modern Agricultural Industry Technology System Innovation Team-Cultivation, Soil and Fertilizer, China (SDAIT-06-01)
文摘Molybdenum （Mo） is an essential trace element in plant nutrition and physiology. It affects photosynthesis and photosyn- thate accumulation, therefore also affecting fruit quality and nutritional content. This study assessed the effects of different sodium molybdate （Na2MoO4） concentrations on strawberry. Five different Mo concentrations were applied in this experi- ment, including 0, 67.5, 135, 168.75, 202.5 g ha-1, respectively. The mineral concentration, including nitrogen （N）, Mo, iron （Fe）, copper （Cu）, and selenium （Se） was assessed in strawberry fruit, as well as chlorophyll content, nutrition quality, taste and aroma. Results showed that net photosynthetic rate （Pn） and chlorophyll content for the strawberry plants increased with an increase in Mo concentration; and the contents of N, Mo, Fe, Cu, total soluble solids （TSS）, titratable acidity （TA）, sweetness, some sugars, organic acids, and some volatile compounds in the fruit all increased, as well. However, the Mo concentration did not significantly affect the concentrations of Se, sucrose, lactic acid, acetic acid, and some aroma compounds. Fruit sprayed with 135 g ha-1 Mo exhibited the highest TSS and sweetness values, as well as the highest N and Fe concentrations among all the treatments. P value and chlorophyll content, fructose, glucose, sorbitol and total sugar contents in fruit supplied with 135 g ha-1 Mo were also higher than that in other treatments. Fruit sprayed with a Mo concentration of 67.5 g ha-1 exhibited significantly higher ascorbic acid （AsA） values than that of control. Ninety-seven volatile compounds were identified in fruit extracted by head-space solid-phase microextraction （HS-SPME） coupled with gas chromatography-mass spectrometry （GC-MS）. Fruits sprayed with 135 g ha-1 Mo had the highest concentrations of six characteristic aroma compounds, including methyl butanoate, y-decalactone, ethyl butanoate, methyl hexanoate, y-do- decalactone, and ethyl caproate.
文摘An assumption that <em>all</em> the six flavour quarks are attributed to be the components of <em>a same, a</em> <em>common</em> isospin multiplets space named <strong>STS</strong> is proposed. Base on <strong>Pauli Exclusion Principle</strong>, every quark is assigned to different flavour marks in STS. Every flavour quark possesses <em>its own colour spectral line array</em> specially appointed. The collection of colour spectral line arrays of the six flavour quarks constructs together the <strong>CSDF</strong>, Colour Spectrum Diagram of Flavour, further baryons and mesons could be constructed from <strong>CSDF</strong>. STS, Spin Topological Space is a math frame with infinite dimensional matrix representation for spin angular momentum. Flavours is an isospin angular momentum coupling phenomena of the three-colour-quarks.
文摘Most food flavours have been shown to contain high quantities of cooking salt, followed by flavour enhancers such as sodium glutamate, disodium inosinate, disodium guanylate and hydrogenated oils. Excess of these substances is associated with cardiovascular diseases and neurodegenerative disorders. In an effort to reduce the harmful effects of these synthetic substances, this study therefore aimed to formulate organic, nutritious food flavours with good storage stability from less harmful locally available food ingredients. A survey was carried out in 130 households and restaurants in the city of Yaoundé Cameroon, in order to evaluate the level of consumption of industrial flavours. Certain ingredients such as prawns, onions, garlic, white peppers, gingers and salt were used in some households as organic flavours. These ingredients and others were used to prepare 5 organic flavours. Their sensory and nutritional analyses and stability to storage within 90 days were evaluated. The survey revealed that 74.6% of respondents consume industrial flavours, with the cube flavour being the most widely consumed (81%). Two of the 5 organic flavours (434 and 634) had highest scores for general acceptability. The nutritional analyses of the formulae retained (434 and 634), showed that they contained: 11.08% and 10.68% fresh weight for moisture, 47.63% and 43.53% protein, 16.52% and 13.62% lipids, 2.20% and 2.44% fibres, 11.69% and 16.39% carbohydrates. Formula 434, the most accepted, had higher contents of Ca (257.97), Mg (115.91), K (1163), Zn (2.98), Cu (1.02) and Fe (12.43 mg/100g DM) while the second (634) had higher contents of sodium (3270.48) and manganese (2.18 mg/100g). Their water activity during storage in polypropylene bags for 90 days ranged from 0.39 - 0.58 at a temperature of 26.6˚C - 37˚C. The oxidative stability (90 days), determined by the acid and peroxide indices, was 9.18 - 14.13 mg KOH/g and 1.98 - 6.46 meq O2/Kg, respectively indicating good stability for 90 days of storage. The high levels of proteins and minerals in our two products justify their umami taste and can be used as highly nutritional food flavour enhancers to prevent cardiovascular diseases, especially in the elderly.
文摘 A good flavour must taste realistic and natural as well as performing under tough conditions, says Mairi Coia.
In conjunction with texture or mouthfeel, flavour is the most important aspect of food. It is the one thing can bring consumers back to a product again and again - or not, as the case may be. In short, taste is the number one attribute in food and that is why the global fiavour business is worth A5 billion every year as manufacturers strive to make food taste better and fresher for longer.……
文摘Carotenoid cleavage enzymes isolated from Japanese Camellia sinensis leaves(cultivar Yabukita) were used for investigating the structural patterns of carotenoid cleavage enzymes.Fresh tea leaves were used for the isolation of active enzymes and purified to single band stage in SDS PAGE gels after isoelectric focusing.The specific activity of the carotenoid cleavage enzymes was tested and the active fractions selected for further analysis.The sugar content and the amount of phosphate present in the purified enzymes were elucidated by the following methods:Phosphates were detected by phosphatase assays,fluorescence marker kits and ammoniumheptamolybdate complex measurements after incineration of the samples.Sugars were detected in gels using PAS reagent(periodide acid /Schiff reagent) staining and by GC-MS after hydrolysation of the proteins with trifluoric acid.Phosphorylations as well as glycosylations of the samples could be detected in all cases,thus giving evidence for an increasing phosphorylation level of proteins in Camellia sinensis from spring(1.84 g/mg) to autumn(2.39 g/mg) as well as the presence of at least four different sugars(arabinose,xylose,galactose and ribose).These secondary modifications of the carotenoid cleavage enzymes and their dependency on the harvesting season may well correspond to the changes on the functional level which were detected between spring(Michaelis Constant(K m) =9.45 mol/l) and autumn(K m= 17.16 mol/l) harvests.
文摘This study investigated the impact of protease pre-treatment of coconut kernels(CK)on the flavour modification of the resultant coconut oil(CO).The effects of four proteases(Alcalase,Flavourzyme,Neutrase and Protamex)pre-treatment on volatile modification of CO was screened and Flavourzyme was chosen for detailed investigation.Flavourzyme was found to release not only free amino acids but also simple sugars,increasing the contents of soluble sugars and free amino acids in CK by 1.5-and 1.3-fold,respectively,compared to the untreated control.The increments of these thermal reaction precursors accelerated the Maillard reaction and caramelisation during kernel roasting,resulting in the rise of volatile compounds in obtained CO by 2.1-,1.4-and 1.4-fold with light,medium and dark kernel roastings,respectively.Besides,volatile profiles of CO extracted from Flavourzyme treated CK differed significantly from those of the untreated control by having increments in furans and pyranones but decreases in furanones and pyrazines.Principal component analysis(PCA)revealed that flavour of CO from Flavourzyme treated CK upon roasting was highly correlated with furans and pyranones.Pre-treatment by Flavourzyme of CK prior to oil production is a potential strategy to modulate and enhance the flavour of obtained CO and hence to widen its application in food industry.
文摘A study of the difference in the CP asymmetries between Λ_(b)^(0)→J/ψpπ−and Λ_(b)^(0)→J/ψpK−decays,ΔA_(CP),is performed using proton-proton collision data collected by the LHCb experiment in the years 2015–2018,corresponding to an integrated luminosity of 6 fb−1.This quantity is measured to be ΔA_(CP)=(4.03±1.18±0.23)%,where the first uncertainty is statistical and the second is systematic.When combined with the previous LHCb result,a value of ΔA_(CP)=(4.31±1.06±0.28)% is obtained,corresponding to a significance of 3.9_(σ) against the CP symmetry hypothesis.Studies of triple-product asymmetries,which provide an additional probe of CP violation,show no significant deviation from CP symmetry.
基金supported by the National Key Research and Development Program of China under Grant Nos.2017YFA0402100 and 2022YFA1601900the National Natural Science Foundation of China(NSFC)under Grant Nos.11435003,11575091,11575094,11925504,11975015,12175245,12175005,11705209,12205312,12275100,11961141015 and 12061141007Chinese Academy of Sciences,Fundamental Research Funds for the Central Universities,Peking University Funds for the New Faculty Startup program.We thank Franz Muheim and Niels Tuning for suggestions in improving the draft.
文摘Heavy flavour physics provides excellent opportunities to indirectly search for new physics at very high energy scales and to study hadron properties for deep understanding of the strong interaction.The LHCb experiment has been playing a leading role in the study of heavy flavour physics since the start of the LHC operations about ten years ago,and made a range of high-precision measurements and unexpected discoveries,which may have far-reaching implications on the field of particle physics.This review highlights a selection of the most influential physics results on CP violation,rare decays,and heavy flavour production and spectroscopy obtained by LHCb using the data collected during the first two operation periods of the LHC.The upgrade plan of LHCb and the physics prospects are also briefly discussed.
基金supported by the Scientific Research Projects Coordination Unit of Nigde Omer Halisdemir University within the scope of GTB 2018/02-BAGEPGulsoy carbonated drinks limited company(Nigde,Turkey)for its CO^(2)support and,Prof Dr Murat YILMAZTEKIN(Inonu University),Dr Erdal AGCAM and Prof Dr Hasan USLU for support,assistance in some analyses and critical reading,respectively.
文摘This study was carried out to develop a new functional fermented beverage that combines both the functional composition of grape(Tarsus beyazi)juice and metabolic products of the yeast Williopsis saturnus.For this reason,two trials were conducted.First,the effect of different inoculation ratios and low fermentation temperatures at different times was examined.In naturally flavoured beverages,there was generally a decrease in total phenolic substance,antioxidant activity and total flavonoid amount with increasing fermentation time and inoculation ratio.The panellists chose b-15d(1×10^(6)cells/mL W.saturnus yeast addition,15 days fermentation)and then c-15d(1×10^(7)cells/mL W.saturnus yeast addition,15 days fermentation)the most out of different beverages produced.Fermentation performed with yeasts inoculated at the rate of 1×10^(6)and 1×10^(7)cells/mL for 15 days was selected for the second trials based on both general and sensory analyses.For this reason,these beverages,which were most preferred by the panellists,were re-manufactured and naturally flavoured carbonated beverages were produced by adding CO_(2) with the post-mix method.Brix,sucrose,glucose and fructose values were determined in lower amounts in natural flavoured carbonated beverages compared to grape juice,which is given importance by consumers.As in naturally flavoured beverages,carbonated beverages also decreased in total phenolic substance,antioxidant activity and total flavonoid amount with increasing fermentation time.In addition,the c-15d natural flavoured carbonated beverage(1×10^(7)cells/mL W.saturnus yeast addition,15 days fermentation)was more favoured by the panellists than the commercially purchased carbonated beverage.The results reported here are considered to be a good starting point for the development of new naturally flavoured and/or carbonated fermented beverages from the under-consumed grape.
基金This work was supported by the Science and Technology Innovation Project of the Chinese Academy of Agricultural Sciences(CAASASTIP-201X-IAPPST),China.
文摘Button mushroom(Agaricus bisporus)is sold well for its unique flavour and nutritional benefits.However,the mushroom flavour deteriorates quickly during storage because of its delicate structure and high moisture.In this study,the effects of nitric oxide(NO)application on flavour compounds and antioxidant enzyme activities of stored button mushrooms were investigated.The button mushrooms were immersed in the NO donor sodium nitroprusside(15μmol/L)for 3 min and then stored under the condition of 4℃,90%relative humidity for 12 days.Results showed that the treated mushrooms have reduced weight loss rate,uniform white colour,and higher firmness during storage.Compared to the control,the ketones,alcohols,esters,and aldehydes in the NO-treated button mushroom increased sharply at 3 days of storage and then showed a continuing decline trend,except ester compounds which reached the peak value at 6 days of storage.In addition,NO treatment increased the total phenolics and catalase activity and inhibited the polyphenol oxidase activity in the stored button mushroom.These results indicated that NO treatment is an alternative storage technology to enhance antioxidant capacity and maintain flavour and consumer acceptance of stored button mushroom.
基金supported by Thailand Science Research and Innovation(TSRI),Basic Research Fund:Fiscal year 2021 under project number 64A306000038 to N.S.
文摘Beside a source of bioactive compounds, honey represents untapped-reservoir of beneficial microbes. Next generation sequencing technology was applied to aid the discovery of newly-isolated flavour yeast Torulaspora delbrueckii strain GT-ROSE1 from honey samples. Owing to the presence of natural duplicate regulatory sites in aromatic genes, it was used to create value-added fermented honey with unique aroma-flavour profile. This osmophilic strain could assimilate different carbons and tolerated to low pHs, high ethanol and sugars, exhibiting useful traits for food and alcoholic fermentation of sugar-based industries. Global analysis of aroma-flavour profile revealed higher total concentrations of key compounds after fermentation by GT-ROSE1, compared to commercial wine yeasts. Twenty-four volatile compounds were identified using a nontargeted HS-SPME-GC-MS method. High odour activity values and quantitative sensory analysis indicated fruity and rose flowery aroma of key compounds nonanol and 2-phenylethanol, respectively. Importantly, fermented Tetragonula pagdeni Schwarz honey with observed excellent antioxidant property displayed appealing characteristic of enhanced 2-phenylethanol of rose-like flavour with odour threshold of 16.08. Thus, flavour yeast could be used to improve chemical content and enhance sensory value of local food products.
基金Supported by Liaoning Education Office Scientific Research Project(2008288)SRF for ROCS, SEM and National NaturalScience Foundation of China (10705017)
文摘We study the proton and the Roper resonance together with the meson cloud model, by constructing a Hamiltonian matrix and solving the eigenvalue equation. The proton sea quark flavour asymmetry and some properties of the Roper resonance are thus reproduced in one scheme.
基金Supported by NSFC (10875051,10635020)State Key Development Program of Basic Research of China (2008CB317106)+1 种基金Key Project of Chinese Ministry of Education (306022,IRT0624)Programme of Introducing Talents of Discipline to Universitiesnder of China (B08033)
文摘We present the performance of the ALICE muon spectrometer for measuring the charm and beauty inclusive p t differential production cross sections via single muons and unlike-sign dimuons in proton-proton collisions at√ s = 14 TeV.
