[Objective] This study was conducted to extract the scarce natural liquor flavorings desired by many liquor factories from yellow water. [Method] Strong water absorbent resin was used to absorb moisture from the yello...[Objective] This study was conducted to extract the scarce natural liquor flavorings desired by many liquor factories from yellow water. [Method] Strong water absorbent resin was used to absorb moisture from the yellow water in order to concentrate it into dense yellow water at first, followed by azcotropic dis- tillation of the previously concentrated yellow water, and then, catalytic esterification was performed to the remaining liquid after the distillation. [ Results] The 7. 066 7 fractions of concentrated yellow water with 56.7% ethanol could be obtained after the treatment of 100 fractions of yellow water with strong water absorbent resin. Azeotrope of 0.432 8 fraction of natural acetaldehyde, 0. 269 4 fraction of ethyl formate and methyl alcohol, 0. 975 0 fraction of ethyl acetate and methyl alco- hol could be obtained after the azeotropic distillation per 100 fractions of concentrated yellow water. After the addition of CaC12, O. 220 7 fraction of ethyl formate and 0. 514 2 fraction of ethyl acetate could be obtained after distillation of the azeotrope. Finally, 92. 094 8 fractions of esterification liquid with 38 kinds of flavor- ing compound could be obtained after catalytic esterification of 100 fractions of concentrated yellow water, and the content of ethyl acetate, ethyl propionate, ethyl- butyrate, ethyl valerate, ethyl lactate and ethyl bexanoate were as much as 142.9, 22.2, 54.2, 3.3,75.4 and 158.9 g/L, respectively. [ Conclusion] Top-grade Luzhou-flavor liquor could be made by mixing 6.5 fractions of common liquor with acetaldehyde, ethyl formate, ethyl acetate and esterification liquid which were ob- tained from 1 fraction of yellow water. Therefore, the yellow water has a great recycling value, and it tells us that the technique of extracting liquor flavorings from yellow water has tremendous market value.展开更多
In order to extract the scarce natural liquor flavoring which is the dream of many liquor factories from yellow water,this research first added a proper amount of food-grade entrainer ethanol into yellow water,to form...In order to extract the scarce natural liquor flavoring which is the dream of many liquor factories from yellow water,this research first added a proper amount of food-grade entrainer ethanol into yellow water,to form yellow water containing high content of ethanol.Then,the yellow water was subjected to azeotropic distillation and catalytic esterification,obtaining natural acetaldehyde,ethyl formate,ethyl acetate and esterification liquid containing various compounds that can influence the flavor of liquor.In the esterification liquid,the contents of ethyl propionate,ethyl butyrate,ethyl valerate,ethyl lactate and ethyl hexanoate are as higher as 19.0,46.5,1.5,39.8 and 137.1 g/L,respectively.The esterification liquid prepared by one fraction of yellow water can blend 9.14 fractions of common liquor into top-grade Luzhou-flavor liquor.Therefore,yellow water has great recycling value.展开更多
This study was conducted to extract scarce natural liquor flavorings desired by many liquor factories from yellow water. Five straight-chain saturated fatty acids were firstly extracted from 15 fractions of yellow wat...This study was conducted to extract scarce natural liquor flavorings desired by many liquor factories from yellow water. Five straight-chain saturated fatty acids were firstly extracted from 15 fractions of yellow water, forming 1 fraction of the ethanol solution composed of the mixture of the five straight-chain saturated fatty acids. Then, 100 fractions of the ethanol solution could produce 94.857 6 fractions of esterification liquid through catalytic esterification at 80 ℃. The esterification liquid contains five esters： ethyl acetate, ethyl propionate, ethyl butyrate, ethyl valerate and ethyl caproate, with contents of 17.68%, 2.58%, 6.32%, 0.06% and 19.40%, respectively. The esterification liquid prepared from 1 fraction of yellow water could blend 10.54 fractions of white liquor into top-grade Luzhou-flavor liquor after esterification. It indicates that yellow water has very good recycling and utilization value.展开更多
<b><span style="font-family:Verdana;">Objective:</span></b><span style="font-family:Verdana;"><span style="font-family:Verdana;"> Nonanoic acid (NA) is...<b><span style="font-family:Verdana;">Objective:</span></b><span style="font-family:Verdana;"><span style="font-family:Verdana;"> Nonanoic acid (NA) is one of a series of straight-chain aliphatic alcohols, aldehydes, acids and their derivatives with a well-documented history of use as a synthetic flavoring in human food. As part of a safety evaluation of NA for use as a flavoring in animal feed, an experiment was conducted to evaluate the ability of turkeys to tolerate NA at levels relevant to practical feeding practices. </span><b></b></span><b><b><span style="font-family:Verdana;">Materials and Methods:</span></b><span style="font-family:Verdana;"></span></b><span style="font-family:Verdana;"> A total of 594</span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">-</span></span></span><span><span><span style="font-family:;" "=""><span style="font-family:Verdana;">day-old BUT Premium turkeys (300 males and 294 females) were allocated at random to 40 floor pens containing either 15 males or 13 to 15 females. Poults were fed one of 4 treatment diets in crumble (0 to 14 days) or pellet (15 to 59 days) form containing 0 (control), 100, 300 or 1000 mg NA/kg complete feed for 59 days. General health and performance were monitored for the duration of the study. At days 57 and 59 of age, blood samples were taken and birds were sacrificed and necropsied for histopathological examination of the digestive tract. Significant differences were considered at </span><i><span style="font-family:Verdana;">P </span></i></span></span></span><span><span><span style="font-family:;" "=""><span style="font-family:Verdana;">≤</span><span><span style="font-family:Verdana;"> 0.05 and near-significant trends at </span><i><span style="font-family:Verdana;">P </span></i></span><span style="font-family:Verdana;">≤</span><span style="font-family:Verdana;"> 0.10.</span></span></span></span><span><span><span style="font-family:;" "=""> </span></span></span><span><span><span style="font-family:;" "=""><span style="font-family:Verdana;"><b></b></span><b><b><span style="font-family:Verdana;">Results:</span></b><span style="font-family:Verdana;"></span></b><span style="font-family:Verdana;"> NA had no effect on mortality (</span><i></i></span><i><i><span style="font-family:Verdana;">Pχ</span></i><span style="font-family:Verdana;"></span></i><sup></sup></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;"><sup>2</sup></span></span></span><span><span><span style="font-family:;" "=""><span style="font-family:Verdana;"> = 0.54), average daily feed intake (ADFI) (</span><i><span style="font-family:Verdana;">P</span></i><span style="font-family:Verdana;"> = 0.11), average daily gain (ADG) (</span><i><span style="font-family:Verdana;">P</span></i><span style="font-family:Verdana;"> = 0.12) or feed conversion ratio (FCR) (</span><i><span style="font-family:Verdana;">P</span></i><span style="font-family:Verdana;"> = 0.45) in poults over the 56-day feeding period. No treatment-related effects on blood parameters or tissue pathology were observed.</span></span></span></span><span><span><span style="font-family:;" "=""> </span></span></span><span><span><span style="font-family:;" "=""><span style="font-family:Verdana;"><b></b></span><b><b><span style="font-family:Verdana;">Conclusion:</span></b><span style="font-family:Verdana;"></span></b><span style="font-family:Verdana;"> The results of the study support the safety and tolerance of NA to turkeys at dietary levels of up to 1000 mg/kg which will provide a considerable margin of safety compared to anticipated practical conditions of use as a feed flavoring.</span></span></span></span>展开更多
Melon fruit flavor is a key quality characteristic that influences consumer preference.Grafting is an effective technique to enhance fruit quality but yields divergent outcomes in terms of fruit flavor.To address this...Melon fruit flavor is a key quality characteristic that influences consumer preference.Grafting is an effective technique to enhance fruit quality but yields divergent outcomes in terms of fruit flavor.To address this problem,we analyzed parallel changes in flavor-related metabolite accumulation and gene expression in two pumpkin rootstock grafted melons during four fruit developmental stages.We identified 26061 expressed genes and 840 metabolites from 21 different compound classes,including carbohydrates,amino acids,and lipids.We also detected 50 aroma volatile compounds in the grafted melons.Results showed that genes and metabolites associated with metabolic pathways(carbohydrate,amino acid,lipid,and phenylpropanoid)play a key role in flavor formation.Compared with‘Sizhuang 12’,‘Tianzhen 1’rootstock improved melon fruit flavor by upregulating sugar-related genes(HK,MPI,MIOX,and STP)and inducing metabolite accumulation(d-ribose-5-phosphate,d-galactose,and trehalose 6-phosphate),whereas decreasing bitterness-related amino acids(l-arginine,l-asparagine,and l-tyrosine)and associated genes(thrC,ACS,and GLUL)expression at ripening stage.Furthermore,‘Tianzhen 1’exhibited higher expression levels of enzyme-coding genes(4CL,CSE,and COMT)responsible for aroma volatile synthesis than‘Sizhuang 12’rootstock.Taken together,our results decipher the basis of the molecular mechanism underlying fruit flavor in grafted melons and provide valuable information for the melons genetic improvement.展开更多
Tomato is an important economic crop all over the world.Volatile flavors in tomato fruit are key factors influencing consumer liking and commercial quality.However,the regulatory mechanism controlling the volatile fla...Tomato is an important economic crop all over the world.Volatile flavors in tomato fruit are key factors influencing consumer liking and commercial quality.However,the regulatory mechanism controlling the volatile flavors of tomatoes is still not clear.Here,we integrated the metabolome and transcriptome of the volatile flavors in tomato fruit to explore the regulatory mechanism of volatile flavor formation,using wild and cultivated tomatoes with significant differences in flavors.A total of 35 volatile flavor compounds were identified,based on the solid phase microextraction-gas chromatography-mass spectrometry(SPME-GC-MS).The content of the volatiles,affecting fruit flavor,significantly increased in the transition from breaker to red ripe fruit stage.Moreover,the total content of the volatiles in wild tomatoes was much higher than that in the cultivated tomatoes.The content variations of all volatile flavors were clustered into 10 groups by hierarchical cluster and Pearson coefficient correlation(PCC)analysis.The fruit transcriptome was also patterned into 10 groups,with significant variations both from the mature green to breaker fruit stage and from the breaker to red ripe fruit stage.Combining the metabolome and the transcriptome of the same developmental stage of fruits by co-expression analysis,we found that the expression level of 1182 genes was highly correlated with the content of volatile flavor compounds,thereby constructing two regulatory pathways of important volatile flavors.One pathway is tetrahydrothiazolidine N-hydroxylase(SlTNH1)-dependent,which is regulated by two transcription factors(TFs)from the bHLH and AP2/ERF families,controlling the synthesis of 2-isobutylthiazole in amino acid metabolism.The other is lipoxygenase(Sl LOX)-dependent,which is regulated by one TF from the HD-Zip family,controlling the synthesis of hexanal and(Z)-2-heptenal in fatty acid metabolism.Dual-luciferase assay confirmed the binding of b HLH and AP2/ERF to their structural genes.The findings of this study provide new insights into volatile flavor formation in tomato fruit,which can be useful for tomato flavor improvement.展开更多
SARS-CoV-2,particularly the Omicron variant,often leads to flavor perception dysfunction in infected individuals,making a comprehensive understanding of its duration and recovery patterns a critical part of disease ma...SARS-CoV-2,particularly the Omicron variant,often leads to flavor perception dysfunction in infected individuals,making a comprehensive understanding of its duration and recovery patterns a critical part of disease management.This study surveyed a cohort of 199 mildly-to-moderately affected SARS-CoV-2 Omicron-infected patients,focusing on the alterations in their olfaction,taste,and chemesthesis perception.Further,a subset of 36 participants(18 healthy and 18 infected)underwent sensory evaluations to check the variation of umami taste sensitivity.The results demonstrated that most of the infected cohort experienced chemosensory disorders,with the recovery period varying between one week and over a month.Intriguingly,the severity of flavor perception changes during infection significantly correlated with the length of the recovery period.Furthermore,this study explored the specific manifestations of flavor perception dysfunction,potential contributing factors,and potential mechanistic explanations for chemosensory disorders.These include local damage,inflammatory responses,and virus-induced neural damage.However,this study revealed no significant change(P>0.05)in umami taste sensitivity among infected patients 55 days post-infection.While this research faces limitations related to its self-reported,cross-sectional design,and regional focus,it offers valuable insights into the multifaceted impact of COVID-19,particularly the Omicron variant,on chemosensory perception.展开更多
Edible oils derived from aquatic products are rich in lipids beneficial to human health.However,the volatile flavor characteristics of flesh oil and liver oil from Doederleinia berycoides remain unclear.In this study,...Edible oils derived from aquatic products are rich in lipids beneficial to human health.However,the volatile flavor characteristics of flesh oil and liver oil from Doederleinia berycoides remain unclear.In this study,flesh oil and liver oil were extracted from Doederleinia berycoides,revealing different fatty acid compositions and contents.Lipidomics analysis identified a total of 124 differential lipids between the flesh oil and liver oil,including 42 glycerophospholipids(GPs),33 glycerolipids(GLs),23 free fatty acids(FAs),13 sphingolipids(SPs),10 sterols(STs),and 3 prenol lipids(PRs).Analysis using HS-GC-IMS identified 12 key volatile compounds that significantly contributed to the distinct volatile flavors of the flesh and liver oils.The volatile flavors originated from these volatile compounds,which had different Relative Odor Activity Values(ROAVs).Further results from HSSPME-GC-MS showed that the volatile flavors of the flesh oil and liver oil were respectively attributed to 64 and 35 volatile compounds,each with unique key volatile compounds exhibiting different ROAVs.There were significant positive or negative correlations between 18 key differential lipids and 24 volatile compounds in both flesh oil and liver oil.Therefore,the complex lipid profiles are responsible for the unique volatile flavors of flesh oil and liver oil,and the differential lipids play a central role in their volatile flavor formation.These findings provide a foundation for understanding the volatile flavor differences in fish oils and hold promise for further exploration of the molecular mechanisms underlying oil volatile flavors.展开更多
Background Pork quality and flavor are critical determinants of consumer preference,yet the role of gut microbiota in shaping meat characteristics remains underexplored.In this study,we investigated how a probiotic co...Background Pork quality and flavor are critical determinants of consumer preference,yet the role of gut microbiota in shaping meat characteristics remains underexplored.In this study,we investigated how a probiotic consortium(FAM:Lactobacillus acidophilus and Bacillus subtilis)modulates the gut-muscle axis to enhance pork flavor.Results In finishing pigs,FAM supplementation significantly increased flavor-associated nucleotides and umamienhancing amino acids in longissimus dorsi muscle.Metagenomic analysis revealed FAM-driven enrichment of glycandegrading Prevotella and short-chain fatty acid-producing Phascolarctobacterium,accompanied by reduced antibiotic resistance genes and virulence factors.Spearman correlation linked Prevotella copri abundance with elevated muscle amino acids,suggesting microbial-encoded CAZymes as key mediators.Conclusions This study provides the first evidence that probiotic-induced gut microbiota remodeling enhances pork flavor through metabolic cross-talk along the gut-muscle axis.The findings suggest a novel strategy for improving pork quality via dietary interventions targeting gut microbiota.展开更多
Culinary Heritage From China's Chongqing Showcases at UN Tourism HQ in Madrid The Chinese city of Chongqing brought its rich cultural and culinary heritage to the heart of Madrid at the United Nations Tourism head...Culinary Heritage From China's Chongqing Showcases at UN Tourism HQ in Madrid The Chinese city of Chongqing brought its rich cultural and culinary heritage to the heart of Madrid at the United Nations Tourism headquarters.The event,held under the theme“Nihao!China:Chongqing Flavor 360 Bowls,”was part of China’s efforts to spotlight its gastronomic treasures on a global stage.This event showcased Chongqing’s diverse food traditions,blending the city’s unique flavors with its cultural landscapes.vips were treated to an array of signature dishes,including Clay Pot Snow Mountain Lamb,Braised Beef Brisket,and Kung Pao Chicken,offering a taste of Chongqing’s culinary mastery.展开更多
In this study,we performed a systematic analysis of the multiplicity dependence of hadron production at mid-rapidity(|y|<0.5),ranging from the light to the charm sector in proton-proton(pp)collisions at√s=13 TeV.T...In this study,we performed a systematic analysis of the multiplicity dependence of hadron production at mid-rapidity(|y|<0.5),ranging from the light to the charm sector in proton-proton(pp)collisions at√s=13 TeV.This study used a multi-phase transport(AMPT)model coupled with PYTHIA8 initial conditions.We investigated the baryon-to-meson and the strange-to-non-strange meson ratios varying with the charged particle density.By tuning the coalescence parameters,the AMPT model provides a reasonable description of the experimental data for the inclusive production of both light and charm hadrons,comparable to the string fragmentation model calculations with color reconnection effects.Additionally,we analyzed the relative production of hadrons by examining the self-normalized particle ratios as a function of the charged hadron density.Our findings suggest that parton evolution effects and the coalescence hadronization process in the AMPT model result in a strong flavor hierarchy in the multiplicity dependence of the baryon-to-meson ratio.Furthermore,our investigation of the p_(T) differential double ratio of the baryon-to-meson fraction between high-and low-multiplicity events revealed distinct modifications to the flavor associated baryon-to-meson ratio p_(T) shape in high-multiplicity events when comparing the coalescence hadronization model to the color reconnection model.These observations highlight the importance of understanding the hadronization process in high-energy pp collisions through comprehensive multiplicity-dependent multi-flavor analysis.展开更多
The naturally fermented Inner Mongolian cheese’s flavor and nutritional value make it a popular choice among customers.In this work,to create multi-functional peptides that have taste and biological activity,peptidom...The naturally fermented Inner Mongolian cheese’s flavor and nutritional value make it a popular choice among customers.In this work,to create multi-functional peptides that have taste and biological activity,peptidomics and bioinformatics were used to screen flavor peptides from Inner Mongolian cheese and further assess their antioxidant and angiotensin I-converting enzyme(ACE)inhibitory properties.According to sensory data,YH8 and IL7 had detectable bitter tastes with low thresholds of 0.03 and 0.06 mmol/L,respectively.With an umami threshold range of 0.24‒0.81 mmol/L,VQ6,FK13,HP13 and QT14 exhibited a range of flavors dominated by umami,including sweet,bitter,salty,sour and kokumi.Antioxidant activity wise,YH8,VQ6,HP13 and QT14 were well represented.The above-mentioned peptides all had some ACE inhibitory effect.The bitter peptide IL7(IC_(50)=0.08 mmol/L)had the highest level of ACE inhibitory activity,followed by YH8(IC_(50)=0.33 mmol/L).These multi-functional peptides,which have been assessed for bioactive and taste features in Inner Mongolian cheese,may have positive impacts on health and harmonize the cheese’s overall flavor.These results suggest that some flavor peptides produced in fermented foods might be with bioactivities while providing a basis for the exploration and application of multi-functional peptides.展开更多
This series of films is the first documentary of its kind to present a few of the weirdest foods across China.Throughout human history,the foods that people rely on for survival have gradually become more appetizing,c...This series of films is the first documentary of its kind to present a few of the weirdest foods across China.Throughout human history,the foods that people rely on for survival have gradually become more appetizing,creating various traditions of different flavors which have been preserved and passed down to today.展开更多
[Objectives]This study was condcuted to investigate the formula optimization and nutritional components of Brassica vegetable juice beverage.[Methods]Brassica was selected as the raw material to optimize the formula o...[Objectives]This study was condcuted to investigate the formula optimization and nutritional components of Brassica vegetable juice beverage.[Methods]Brassica was selected as the raw material to optimize the formula of the vegetable juice beverage.The vitamin C content and flavor components were analyzed in both sterilized and non-sterilized samples.[Results]Based on water,the optimal formula for the Brassica vegetable juice beverage was determined as:20%Brassica juice,5%erythritol,and 0.1%citric acid.The highest vitamin C content was observed in unsterilized samples(12.167 mg/100 g sample),followed by samples sterilized at 71℃for 15 s(9.864 mg/100 g sample).The most significant loss of vitamin C occurred under sterilization conditions of 68℃for 30 min.GC-MS analysis detected a total of seven volatile components in the Brassica vegetable juice beverage,including siloxanes,alcohols,aldehydes,and methoxyphenyl oxime.Before sterilization,siloxane compounds(D3,D4,D5)showed the highest content in the Brassica vegetable juice,accounting for 63.606%,followed by methoxyphenyl oxime at 24.802%.After sterilization,siloxane compounds(D3,D4,D5)exhibited the highest content reaching 81.963%,while methoxyphenyl oxime taking the second place decreased to 14.276%.[Conclusions]This study provides new insights and methodologies for the development and utilization of Brassica crops and other agricultural products,offering a theoretical foundation for accelerating the integrated development of Brassica processing and sales.展开更多
OBJECTIVE:To study the correlation between five flavors(Wuwei)and the chemical substances of Chinese herbal medicines in Lamiaceae and to establish five flavors identification models.METHODS:A total of 245 herbs belon...OBJECTIVE:To study the correlation between five flavors(Wuwei)and the chemical substances of Chinese herbal medicines in Lamiaceae and to establish five flavors identification models.METHODS:A total of 245 herbs belonging to the Lamiaceae family were selected from the Pharmacopoeia of the People's Republic of China 2020 and Chinese Materia Medica.A database of the chemical substances of these herbs was constructed,with the chemical substances obtained from the professional literature and databases.A three-level classification system of the material components was established on the basis of the molecular structure and biosynthetic pathway of these substances.Apriori association rule analysis and feature selection were employed to obtain the material basis of the five flavors.A multiple logistic regression analysis method was employed to establish identification models for the five flavors.RESULTS:The association rule analysis revealed 34 high-value groups and 30 specific groups for the main flavors,and 39 high-value groups and 36 specific groups for the combined flavors.Sixteen groups of chemical components were the decisive groups for the main flavors,and 13 groups were the decisive groups for the combined flavors.Multiple logistic regression analysis was used to successfully establish identification models with an overall accuracy of 88.8%for the main flavors and 87%for the combined flavors.CONCLUSIONS:Five flavors are often characterized by the interaction of multiple classes of substances,and a single class of substances cannot be used to characterize flavors.The organic combination of multiple classes of substances is the material basis of the five flavors,both the main and combined flavors.Significant differences exist in the material basis of the main and combined flavors,suggesting that the“natural flavor”and“functional flavor”may have different material bases.展开更多
Hexanal contributes significantly to meat flavor.The aim of this study was to identify the metabolic pathways of hexanal formation in chicken meat.We found 32 metabolites associated with hexanal content in chicken mea...Hexanal contributes significantly to meat flavor.The aim of this study was to identify the metabolic pathways of hexanal formation in chicken meat.We found 32 metabolites associated with hexanal content in chicken meat,mainly including fatty acids(linoleic acid,etc.,positive correlation)and some amino acids(L-proline,etc.,negative correlation).A comparative analysis of the expression of these 32 metabolites between two groups of chickens with high-and low-hexanal content revealed that L-proline and phenylacetaldehyde were downregulated,while ADP-ribose and 4-methylphenol were upregulated in the high-hexanal content chickens.It was also found that the increase of ADP-ribose induced the conversion of L-proline to other amino acids,such as arginine,through a process likely involving the pyrimidine metabolism pathway,leading to a reduction in proline content,which in turn abolished the inhibitory effect of proline on hexanal and enhanced the formation of hexanal.These findings confirm the effect of linoleic acid on hexanal content,and also reveal a negative regulatory effect of proline on the production of hexanal and its elimination mechanism in chicken meat.展开更多
Fermented chili products are popular traditional fermented foods around the world.However,differences in microbial communities in fermented chilies from different regions and how they affect the flavor compounds in ch...Fermented chili products are popular traditional fermented foods around the world.However,differences in microbial communities in fermented chilies from different regions and how they affect the flavor compounds in chili fermentation have not been reported.In this study,the dynamics of flavor compounds and microbial communities in fermented chilies from Sichuan,Guizhou,and Hunan were systematically investigated by macro-genome sequencing,solid phase microextraction-gas chromatograph-mass spectrometry(SPME-GC-MS),electronic nose,and electronic tongue techniques.Simultaneously,the microbial metabolic mechanisms and the relationship between flavor compounds and microbiome were unraveled through staged and simulated fermentation analysis.The results showed that 53 chemical odorants,including alcohols,esters,aldehydes,and acids,were identified as chemical markers to differentiate the regional samples.A total of 12 microbial species,including Staphylococcus xylosus,unclassified Staphylococcus species,Weissella confusus,Lactococcus cremoris,Lactococcus garvieae,Lactiplantibacillus sakei,Pediciococcus propionicigenes,Pediciococcus idahonensis,Pediciococcus aciditolerans,Nocardioides antri,Debaryomyces hansenii,and Colletotrichum scovillei,were identified as microbial markers to differentiate the regional samples.Correlation analysis showed that Lactobacillaceae was associated with fruity,floral,spicy,and fatty aromas.The electronic nose and tongue analysis results showed that 9 flavor and 8 taste indicators significantly differed between regional samples(P<0.05).Additionally,flavor compounds and microbial diversity were robust under initial selection stress and showed higher diversity under metabolome-microbiome interactions.Importantly,simulated fermentation confirmed that metabolome-microbiome interactions drove the shift in microbial structure,metabolism,and flavor in regionally fermented chilies.These results provide insights into the succession of microbial communities and the formation of flavor compounds in chili fermentation,which may enable the future replication of fermented foods with the same flavor.展开更多
Under the starry night,a fashion extravaganza was staged in Lhasa.The Fashion Night is a local fashion show in Xizang combining tradition and innovation as well as modernity and international flavor.By providing them ...Under the starry night,a fashion extravaganza was staged in Lhasa.The Fashion Night is a local fashion show in Xizang combining tradition and innovation as well as modernity and international flavor.By providing them with opportunities to present their art works to more audiences,it built a platform for young Tibetan designers for their careers to take root and blossom on the plateau.It is also aimed to bring more people to pay attention to the fashion culture of Xizang,and infuse new vitality into the development of local fashion industry.展开更多
Melon(Cucumis melo L.)is a globally important fruit crop appreciated for its sweet taste,unique aroma,and nutritional value(Kaleem et al.,2024).Aroma,shaped by volatile organic compounds(VOCs),is a key trait influenci...Melon(Cucumis melo L.)is a globally important fruit crop appreciated for its sweet taste,unique aroma,and nutritional value(Kaleem et al.,2024).Aroma,shaped by volatile organic compounds(VOCs),is a key trait influencing consumer preference.These VOCs are mainly derived from amino acids,fatty acids,and terpenoid pathways(Chen et al.,2023).Esters contribute to fruity and sweet notes,whereas terpenes and C_(9) aldehydes/alcohols impart floral and melon-like aromas,respectively(Mayobre et al.,2024).展开更多
This article delves into the research conducted by Liu DW et al on the integration of mindfulness-based stress reduction training(MSRT)and flavored Jinshui Liujun decoction(FJLD)with conventional chemotherapy(CC)in th...This article delves into the research conducted by Liu DW et al on the integration of mindfulness-based stress reduction training(MSRT)and flavored Jinshui Liujun decoction(FJLD)with conventional chemotherapy(CC)in the treatment of non-small cell lung cancer.The study investigates the impact of this combined approach on immune function and emotional well-being of non-small cell lung cancer patients.Patients were divided into a control group(CG)receiving CC alone and a treatment group(TG)receiving MSRT+FJLD alongside CC.The primary outcomes were progression-free survival and overall survival,with secondary outcomes including Karnofsky performance status scores,clinical efficacy,immune function markers,and emotional state assessments.The findings underscore significant improvements in median progression-free survival(20.50 months in TG vs 13.10 months in CG,P<0.05),Karnofsky performance status scores(60 in TG vs 50 in CG,P<0.05),and immune cell ratios,along with reductions in negative emotions(self-rating anxiety scale and self-rating depression scale scores significantly lower in TG,P<0.05)among patients receiving MSRT+FJLD in conjunction with CC.This article highlights the potential of combining traditional Chinese medicine and modern psychological interventions to enhance the efficacy of conventional cancer treatments and improve patient outcomes.展开更多
基金Supported by Shandong Provincial Major Research and Development Program(2017GSF216009)
文摘[Objective] This study was conducted to extract the scarce natural liquor flavorings desired by many liquor factories from yellow water. [Method] Strong water absorbent resin was used to absorb moisture from the yellow water in order to concentrate it into dense yellow water at first, followed by azcotropic dis- tillation of the previously concentrated yellow water, and then, catalytic esterification was performed to the remaining liquid after the distillation. [ Results] The 7. 066 7 fractions of concentrated yellow water with 56.7% ethanol could be obtained after the treatment of 100 fractions of yellow water with strong water absorbent resin. Azeotrope of 0.432 8 fraction of natural acetaldehyde, 0. 269 4 fraction of ethyl formate and methyl alcohol, 0. 975 0 fraction of ethyl acetate and methyl alco- hol could be obtained after the azeotropic distillation per 100 fractions of concentrated yellow water. After the addition of CaC12, O. 220 7 fraction of ethyl formate and 0. 514 2 fraction of ethyl acetate could be obtained after distillation of the azeotrope. Finally, 92. 094 8 fractions of esterification liquid with 38 kinds of flavor- ing compound could be obtained after catalytic esterification of 100 fractions of concentrated yellow water, and the content of ethyl acetate, ethyl propionate, ethyl- butyrate, ethyl valerate, ethyl lactate and ethyl bexanoate were as much as 142.9, 22.2, 54.2, 3.3,75.4 and 158.9 g/L, respectively. [ Conclusion] Top-grade Luzhou-flavor liquor could be made by mixing 6.5 fractions of common liquor with acetaldehyde, ethyl formate, ethyl acetate and esterification liquid which were ob- tained from 1 fraction of yellow water. Therefore, the yellow water has a great recycling value, and it tells us that the technique of extracting liquor flavorings from yellow water has tremendous market value.
基金Supported by Shandong Province Key Research and Development Planning Project(2017GGX101362017GSF216009
文摘In order to extract the scarce natural liquor flavoring which is the dream of many liquor factories from yellow water,this research first added a proper amount of food-grade entrainer ethanol into yellow water,to form yellow water containing high content of ethanol.Then,the yellow water was subjected to azeotropic distillation and catalytic esterification,obtaining natural acetaldehyde,ethyl formate,ethyl acetate and esterification liquid containing various compounds that can influence the flavor of liquor.In the esterification liquid,the contents of ethyl propionate,ethyl butyrate,ethyl valerate,ethyl lactate and ethyl hexanoate are as higher as 19.0,46.5,1.5,39.8 and 137.1 g/L,respectively.The esterification liquid prepared by one fraction of yellow water can blend 9.14 fractions of common liquor into top-grade Luzhou-flavor liquor.Therefore,yellow water has great recycling value.
基金Supported by Shandong Province Key Research and Development Planning Project(No.2017GSF2160092017GGX10136)
文摘This study was conducted to extract scarce natural liquor flavorings desired by many liquor factories from yellow water. Five straight-chain saturated fatty acids were firstly extracted from 15 fractions of yellow water, forming 1 fraction of the ethanol solution composed of the mixture of the five straight-chain saturated fatty acids. Then, 100 fractions of the ethanol solution could produce 94.857 6 fractions of esterification liquid through catalytic esterification at 80 ℃. The esterification liquid contains five esters： ethyl acetate, ethyl propionate, ethyl butyrate, ethyl valerate and ethyl caproate, with contents of 17.68%, 2.58%, 6.32%, 0.06% and 19.40%, respectively. The esterification liquid prepared from 1 fraction of yellow water could blend 10.54 fractions of white liquor into top-grade Luzhou-flavor liquor after esterification. It indicates that yellow water has very good recycling and utilization value.
文摘<b><span style="font-family:Verdana;">Objective:</span></b><span style="font-family:Verdana;"><span style="font-family:Verdana;"> Nonanoic acid (NA) is one of a series of straight-chain aliphatic alcohols, aldehydes, acids and their derivatives with a well-documented history of use as a synthetic flavoring in human food. As part of a safety evaluation of NA for use as a flavoring in animal feed, an experiment was conducted to evaluate the ability of turkeys to tolerate NA at levels relevant to practical feeding practices. </span><b></b></span><b><b><span style="font-family:Verdana;">Materials and Methods:</span></b><span style="font-family:Verdana;"></span></b><span style="font-family:Verdana;"> A total of 594</span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">-</span></span></span><span><span><span style="font-family:;" "=""><span style="font-family:Verdana;">day-old BUT Premium turkeys (300 males and 294 females) were allocated at random to 40 floor pens containing either 15 males or 13 to 15 females. Poults were fed one of 4 treatment diets in crumble (0 to 14 days) or pellet (15 to 59 days) form containing 0 (control), 100, 300 or 1000 mg NA/kg complete feed for 59 days. General health and performance were monitored for the duration of the study. At days 57 and 59 of age, blood samples were taken and birds were sacrificed and necropsied for histopathological examination of the digestive tract. Significant differences were considered at </span><i><span style="font-family:Verdana;">P </span></i></span></span></span><span><span><span style="font-family:;" "=""><span style="font-family:Verdana;">≤</span><span><span style="font-family:Verdana;"> 0.05 and near-significant trends at </span><i><span style="font-family:Verdana;">P </span></i></span><span style="font-family:Verdana;">≤</span><span style="font-family:Verdana;"> 0.10.</span></span></span></span><span><span><span style="font-family:;" "=""> </span></span></span><span><span><span style="font-family:;" "=""><span style="font-family:Verdana;"><b></b></span><b><b><span style="font-family:Verdana;">Results:</span></b><span style="font-family:Verdana;"></span></b><span style="font-family:Verdana;"> NA had no effect on mortality (</span><i></i></span><i><i><span style="font-family:Verdana;">Pχ</span></i><span style="font-family:Verdana;"></span></i><sup></sup></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;"><sup>2</sup></span></span></span><span><span><span style="font-family:;" "=""><span style="font-family:Verdana;"> = 0.54), average daily feed intake (ADFI) (</span><i><span style="font-family:Verdana;">P</span></i><span style="font-family:Verdana;"> = 0.11), average daily gain (ADG) (</span><i><span style="font-family:Verdana;">P</span></i><span style="font-family:Verdana;"> = 0.12) or feed conversion ratio (FCR) (</span><i><span style="font-family:Verdana;">P</span></i><span style="font-family:Verdana;"> = 0.45) in poults over the 56-day feeding period. No treatment-related effects on blood parameters or tissue pathology were observed.</span></span></span></span><span><span><span style="font-family:;" "=""> </span></span></span><span><span><span style="font-family:;" "=""><span style="font-family:Verdana;"><b></b></span><b><b><span style="font-family:Verdana;">Conclusion:</span></b><span style="font-family:Verdana;"></span></b><span style="font-family:Verdana;"> The results of the study support the safety and tolerance of NA to turkeys at dietary levels of up to 1000 mg/kg which will provide a considerable margin of safety compared to anticipated practical conditions of use as a feed flavoring.</span></span></span></span>
基金supported by the National Natural Science Foundation of China(31972435)to Jintao Cheng,and Agriculture Research System of MOF and MORA(CARS-25)Natural Science Foundation of Hubei Province(2019CFA017)Ningbo Scientific and Technological Project(2021Z006)to Zhilong Bie.
文摘Melon fruit flavor is a key quality characteristic that influences consumer preference.Grafting is an effective technique to enhance fruit quality but yields divergent outcomes in terms of fruit flavor.To address this problem,we analyzed parallel changes in flavor-related metabolite accumulation and gene expression in two pumpkin rootstock grafted melons during four fruit developmental stages.We identified 26061 expressed genes and 840 metabolites from 21 different compound classes,including carbohydrates,amino acids,and lipids.We also detected 50 aroma volatile compounds in the grafted melons.Results showed that genes and metabolites associated with metabolic pathways(carbohydrate,amino acid,lipid,and phenylpropanoid)play a key role in flavor formation.Compared with‘Sizhuang 12’,‘Tianzhen 1’rootstock improved melon fruit flavor by upregulating sugar-related genes(HK,MPI,MIOX,and STP)and inducing metabolite accumulation(d-ribose-5-phosphate,d-galactose,and trehalose 6-phosphate),whereas decreasing bitterness-related amino acids(l-arginine,l-asparagine,and l-tyrosine)and associated genes(thrC,ACS,and GLUL)expression at ripening stage.Furthermore,‘Tianzhen 1’exhibited higher expression levels of enzyme-coding genes(4CL,CSE,and COMT)responsible for aroma volatile synthesis than‘Sizhuang 12’rootstock.Taken together,our results decipher the basis of the molecular mechanism underlying fruit flavor in grafted melons and provide valuable information for the melons genetic improvement.
基金supported by the National Natural Science Foundation of China(Grant Nos.32120103010,32002050)Beijing Joint Research Program for Germplasm Innovation and New Variety Breeding(Grant No.G20220628003-03)the Science and Technology Innovation Program of the Chinese Academy of Agricultural Sciences。
文摘Tomato is an important economic crop all over the world.Volatile flavors in tomato fruit are key factors influencing consumer liking and commercial quality.However,the regulatory mechanism controlling the volatile flavors of tomatoes is still not clear.Here,we integrated the metabolome and transcriptome of the volatile flavors in tomato fruit to explore the regulatory mechanism of volatile flavor formation,using wild and cultivated tomatoes with significant differences in flavors.A total of 35 volatile flavor compounds were identified,based on the solid phase microextraction-gas chromatography-mass spectrometry(SPME-GC-MS).The content of the volatiles,affecting fruit flavor,significantly increased in the transition from breaker to red ripe fruit stage.Moreover,the total content of the volatiles in wild tomatoes was much higher than that in the cultivated tomatoes.The content variations of all volatile flavors were clustered into 10 groups by hierarchical cluster and Pearson coefficient correlation(PCC)analysis.The fruit transcriptome was also patterned into 10 groups,with significant variations both from the mature green to breaker fruit stage and from the breaker to red ripe fruit stage.Combining the metabolome and the transcriptome of the same developmental stage of fruits by co-expression analysis,we found that the expression level of 1182 genes was highly correlated with the content of volatile flavor compounds,thereby constructing two regulatory pathways of important volatile flavors.One pathway is tetrahydrothiazolidine N-hydroxylase(SlTNH1)-dependent,which is regulated by two transcription factors(TFs)from the bHLH and AP2/ERF families,controlling the synthesis of 2-isobutylthiazole in amino acid metabolism.The other is lipoxygenase(Sl LOX)-dependent,which is regulated by one TF from the HD-Zip family,controlling the synthesis of hexanal and(Z)-2-heptenal in fatty acid metabolism.Dual-luciferase assay confirmed the binding of b HLH and AP2/ERF to their structural genes.The findings of this study provide new insights into volatile flavor formation in tomato fruit,which can be useful for tomato flavor improvement.
基金supported by the National Natural Science Foundation of China(32001824,31901813,32001827)。
文摘SARS-CoV-2,particularly the Omicron variant,often leads to flavor perception dysfunction in infected individuals,making a comprehensive understanding of its duration and recovery patterns a critical part of disease management.This study surveyed a cohort of 199 mildly-to-moderately affected SARS-CoV-2 Omicron-infected patients,focusing on the alterations in their olfaction,taste,and chemesthesis perception.Further,a subset of 36 participants(18 healthy and 18 infected)underwent sensory evaluations to check the variation of umami taste sensitivity.The results demonstrated that most of the infected cohort experienced chemosensory disorders,with the recovery period varying between one week and over a month.Intriguingly,the severity of flavor perception changes during infection significantly correlated with the length of the recovery period.Furthermore,this study explored the specific manifestations of flavor perception dysfunction,potential contributing factors,and potential mechanistic explanations for chemosensory disorders.These include local damage,inflammatory responses,and virus-induced neural damage.However,this study revealed no significant change(P>0.05)in umami taste sensitivity among infected patients 55 days post-infection.While this research faces limitations related to its self-reported,cross-sectional design,and regional focus,it offers valuable insights into the multifaceted impact of COVID-19,particularly the Omicron variant,on chemosensory perception.
基金supported by the R&D Projects in Key Areas of Guangdong Province(2023B0202080003)the National Natural Science Foundation of China(32472272,32302135,32072291)+1 种基金“Pioneer”and“Leading Goose”R&D Program of Zhejiang(2023C02006)Youth S&T Talent Support Programme of Guangdong Provincial Association for Science and Technology(SKXRC202401)。
文摘Edible oils derived from aquatic products are rich in lipids beneficial to human health.However,the volatile flavor characteristics of flesh oil and liver oil from Doederleinia berycoides remain unclear.In this study,flesh oil and liver oil were extracted from Doederleinia berycoides,revealing different fatty acid compositions and contents.Lipidomics analysis identified a total of 124 differential lipids between the flesh oil and liver oil,including 42 glycerophospholipids(GPs),33 glycerolipids(GLs),23 free fatty acids(FAs),13 sphingolipids(SPs),10 sterols(STs),and 3 prenol lipids(PRs).Analysis using HS-GC-IMS identified 12 key volatile compounds that significantly contributed to the distinct volatile flavors of the flesh and liver oils.The volatile flavors originated from these volatile compounds,which had different Relative Odor Activity Values(ROAVs).Further results from HSSPME-GC-MS showed that the volatile flavors of the flesh oil and liver oil were respectively attributed to 64 and 35 volatile compounds,each with unique key volatile compounds exhibiting different ROAVs.There were significant positive or negative correlations between 18 key differential lipids and 24 volatile compounds in both flesh oil and liver oil.Therefore,the complex lipid profiles are responsible for the unique volatile flavors of flesh oil and liver oil,and the differential lipids play a central role in their volatile flavor formation.These findings provide a foundation for understanding the volatile flavor differences in fish oils and hold promise for further exploration of the molecular mechanisms underlying oil volatile flavors.
基金funded by the Key Science and Technology Plan Project of Haikou 546(2023–2024).
文摘Background Pork quality and flavor are critical determinants of consumer preference,yet the role of gut microbiota in shaping meat characteristics remains underexplored.In this study,we investigated how a probiotic consortium(FAM:Lactobacillus acidophilus and Bacillus subtilis)modulates the gut-muscle axis to enhance pork flavor.Results In finishing pigs,FAM supplementation significantly increased flavor-associated nucleotides and umamienhancing amino acids in longissimus dorsi muscle.Metagenomic analysis revealed FAM-driven enrichment of glycandegrading Prevotella and short-chain fatty acid-producing Phascolarctobacterium,accompanied by reduced antibiotic resistance genes and virulence factors.Spearman correlation linked Prevotella copri abundance with elevated muscle amino acids,suggesting microbial-encoded CAZymes as key mediators.Conclusions This study provides the first evidence that probiotic-induced gut microbiota remodeling enhances pork flavor through metabolic cross-talk along the gut-muscle axis.The findings suggest a novel strategy for improving pork quality via dietary interventions targeting gut microbiota.
文摘Culinary Heritage From China's Chongqing Showcases at UN Tourism HQ in Madrid The Chinese city of Chongqing brought its rich cultural and culinary heritage to the heart of Madrid at the United Nations Tourism headquarters.The event,held under the theme“Nihao!China:Chongqing Flavor 360 Bowls,”was part of China’s efforts to spotlight its gastronomic treasures on a global stage.This event showcased Chongqing’s diverse food traditions,blending the city’s unique flavors with its cultural landscapes.vips were treated to an array of signature dishes,including Clay Pot Snow Mountain Lamb,Braised Beef Brisket,and Kung Pao Chicken,offering a taste of Chongqing’s culinary mastery.
基金supported by the National Natural Science Foundation of China(Nos.12205259 and 12147101)the Fundamental Research Funds for the Central Universities,China University of Geosciences(Wuhan)with No.G1323523064.
文摘In this study,we performed a systematic analysis of the multiplicity dependence of hadron production at mid-rapidity(|y|<0.5),ranging from the light to the charm sector in proton-proton(pp)collisions at√s=13 TeV.This study used a multi-phase transport(AMPT)model coupled with PYTHIA8 initial conditions.We investigated the baryon-to-meson and the strange-to-non-strange meson ratios varying with the charged particle density.By tuning the coalescence parameters,the AMPT model provides a reasonable description of the experimental data for the inclusive production of both light and charm hadrons,comparable to the string fragmentation model calculations with color reconnection effects.Additionally,we analyzed the relative production of hadrons by examining the self-normalized particle ratios as a function of the charged hadron density.Our findings suggest that parton evolution effects and the coalescence hadronization process in the AMPT model result in a strong flavor hierarchy in the multiplicity dependence of the baryon-to-meson ratio.Furthermore,our investigation of the p_(T) differential double ratio of the baryon-to-meson fraction between high-and low-multiplicity events revealed distinct modifications to the flavor associated baryon-to-meson ratio p_(T) shape in high-multiplicity events when comparing the coalescence hadronization model to the color reconnection model.These observations highlight the importance of understanding the hadronization process in high-energy pp collisions through comprehensive multiplicity-dependent multi-flavor analysis.
基金supported by the central government and guides local funds for science and technology development(2022ZY0109).
文摘The naturally fermented Inner Mongolian cheese’s flavor and nutritional value make it a popular choice among customers.In this work,to create multi-functional peptides that have taste and biological activity,peptidomics and bioinformatics were used to screen flavor peptides from Inner Mongolian cheese and further assess their antioxidant and angiotensin I-converting enzyme(ACE)inhibitory properties.According to sensory data,YH8 and IL7 had detectable bitter tastes with low thresholds of 0.03 and 0.06 mmol/L,respectively.With an umami threshold range of 0.24‒0.81 mmol/L,VQ6,FK13,HP13 and QT14 exhibited a range of flavors dominated by umami,including sweet,bitter,salty,sour and kokumi.Antioxidant activity wise,YH8,VQ6,HP13 and QT14 were well represented.The above-mentioned peptides all had some ACE inhibitory effect.The bitter peptide IL7(IC_(50)=0.08 mmol/L)had the highest level of ACE inhibitory activity,followed by YH8(IC_(50)=0.33 mmol/L).These multi-functional peptides,which have been assessed for bioactive and taste features in Inner Mongolian cheese,may have positive impacts on health and harmonize the cheese’s overall flavor.These results suggest that some flavor peptides produced in fermented foods might be with bioactivities while providing a basis for the exploration and application of multi-functional peptides.
文摘This series of films is the first documentary of its kind to present a few of the weirdest foods across China.Throughout human history,the foods that people rely on for survival have gradually become more appetizing,creating various traditions of different flavors which have been preserved and passed down to today.
基金Supported by 2025 Horizontal Fund Project of Institute of Agricultural Products Processing and Nuclear Agricultural Technology,Hubei Academy of Agricultural Sciences(20120250022).
文摘[Objectives]This study was condcuted to investigate the formula optimization and nutritional components of Brassica vegetable juice beverage.[Methods]Brassica was selected as the raw material to optimize the formula of the vegetable juice beverage.The vitamin C content and flavor components were analyzed in both sterilized and non-sterilized samples.[Results]Based on water,the optimal formula for the Brassica vegetable juice beverage was determined as:20%Brassica juice,5%erythritol,and 0.1%citric acid.The highest vitamin C content was observed in unsterilized samples(12.167 mg/100 g sample),followed by samples sterilized at 71℃for 15 s(9.864 mg/100 g sample).The most significant loss of vitamin C occurred under sterilization conditions of 68℃for 30 min.GC-MS analysis detected a total of seven volatile components in the Brassica vegetable juice beverage,including siloxanes,alcohols,aldehydes,and methoxyphenyl oxime.Before sterilization,siloxane compounds(D3,D4,D5)showed the highest content in the Brassica vegetable juice,accounting for 63.606%,followed by methoxyphenyl oxime at 24.802%.After sterilization,siloxane compounds(D3,D4,D5)exhibited the highest content reaching 81.963%,while methoxyphenyl oxime taking the second place decreased to 14.276%.[Conclusions]This study provides new insights and methodologies for the development and utilization of Brassica crops and other agricultural products,offering a theoretical foundation for accelerating the integrated development of Brassica processing and sales.
基金the National Natural Science Foundation of China:Research on the Identification of Cold-Hot Properties in Lamiaceae Herbs based on Infrared Spectroscopy Holistic Component Characteristic Markers(No.81673622)the Anhui Provincial Natural Science Foundation:Research on the Extraction and Identification of Holistic Compositional Characteristics of Warm-Hot Properties of Lamiaceae Herbs(No.1508085MH202)the Anhui Provincial Natural Science Research Project of Higher Education:Research on the Material Basis of Cold-Hot Properties of Lamiaceae Herbs based on Pattern Recognition and Energy Metabolism(No.2023AH050773)。
文摘OBJECTIVE:To study the correlation between five flavors(Wuwei)and the chemical substances of Chinese herbal medicines in Lamiaceae and to establish five flavors identification models.METHODS:A total of 245 herbs belonging to the Lamiaceae family were selected from the Pharmacopoeia of the People's Republic of China 2020 and Chinese Materia Medica.A database of the chemical substances of these herbs was constructed,with the chemical substances obtained from the professional literature and databases.A three-level classification system of the material components was established on the basis of the molecular structure and biosynthetic pathway of these substances.Apriori association rule analysis and feature selection were employed to obtain the material basis of the five flavors.A multiple logistic regression analysis method was employed to establish identification models for the five flavors.RESULTS:The association rule analysis revealed 34 high-value groups and 30 specific groups for the main flavors,and 39 high-value groups and 36 specific groups for the combined flavors.Sixteen groups of chemical components were the decisive groups for the main flavors,and 13 groups were the decisive groups for the combined flavors.Multiple logistic regression analysis was used to successfully establish identification models with an overall accuracy of 88.8%for the main flavors and 87%for the combined flavors.CONCLUSIONS:Five flavors are often characterized by the interaction of multiple classes of substances,and a single class of substances cannot be used to characterize flavors.The organic combination of multiple classes of substances is the material basis of the five flavors,both the main and combined flavors.Significant differences exist in the material basis of the main and combined flavors,suggesting that the“natural flavor”and“functional flavor”may have different material bases.
基金funded by grants from the State Key Laboratory of Animal Nutrition(2004DA125184G2109)Basic Research from Chinese Academy of Agricultural Sciences(Y2019XK06)+1 种基金the Agricultural Science and Technology Innovation Program(ASTIP-IAS04)the Earmarked Fund for Modern Agro-Industry Technology Research System(CARS-41)。
文摘Hexanal contributes significantly to meat flavor.The aim of this study was to identify the metabolic pathways of hexanal formation in chicken meat.We found 32 metabolites associated with hexanal content in chicken meat,mainly including fatty acids(linoleic acid,etc.,positive correlation)and some amino acids(L-proline,etc.,negative correlation).A comparative analysis of the expression of these 32 metabolites between two groups of chickens with high-and low-hexanal content revealed that L-proline and phenylacetaldehyde were downregulated,while ADP-ribose and 4-methylphenol were upregulated in the high-hexanal content chickens.It was also found that the increase of ADP-ribose induced the conversion of L-proline to other amino acids,such as arginine,through a process likely involving the pyrimidine metabolism pathway,leading to a reduction in proline content,which in turn abolished the inhibitory effect of proline on hexanal and enhanced the formation of hexanal.These findings confirm the effect of linoleic acid on hexanal content,and also reveal a negative regulatory effect of proline on the production of hexanal and its elimination mechanism in chicken meat.
基金supported by grant from the National Key Research and Development Program of China(2021YFC2101402)the National Natural Science Foundation of China(31972064,32302030)the China Postdoctoral Science Foundation(2023M731334)。
文摘Fermented chili products are popular traditional fermented foods around the world.However,differences in microbial communities in fermented chilies from different regions and how they affect the flavor compounds in chili fermentation have not been reported.In this study,the dynamics of flavor compounds and microbial communities in fermented chilies from Sichuan,Guizhou,and Hunan were systematically investigated by macro-genome sequencing,solid phase microextraction-gas chromatograph-mass spectrometry(SPME-GC-MS),electronic nose,and electronic tongue techniques.Simultaneously,the microbial metabolic mechanisms and the relationship between flavor compounds and microbiome were unraveled through staged and simulated fermentation analysis.The results showed that 53 chemical odorants,including alcohols,esters,aldehydes,and acids,were identified as chemical markers to differentiate the regional samples.A total of 12 microbial species,including Staphylococcus xylosus,unclassified Staphylococcus species,Weissella confusus,Lactococcus cremoris,Lactococcus garvieae,Lactiplantibacillus sakei,Pediciococcus propionicigenes,Pediciococcus idahonensis,Pediciococcus aciditolerans,Nocardioides antri,Debaryomyces hansenii,and Colletotrichum scovillei,were identified as microbial markers to differentiate the regional samples.Correlation analysis showed that Lactobacillaceae was associated with fruity,floral,spicy,and fatty aromas.The electronic nose and tongue analysis results showed that 9 flavor and 8 taste indicators significantly differed between regional samples(P<0.05).Additionally,flavor compounds and microbial diversity were robust under initial selection stress and showed higher diversity under metabolome-microbiome interactions.Importantly,simulated fermentation confirmed that metabolome-microbiome interactions drove the shift in microbial structure,metabolism,and flavor in regionally fermented chilies.These results provide insights into the succession of microbial communities and the formation of flavor compounds in chili fermentation,which may enable the future replication of fermented foods with the same flavor.
文摘Under the starry night,a fashion extravaganza was staged in Lhasa.The Fashion Night is a local fashion show in Xizang combining tradition and innovation as well as modernity and international flavor.By providing them with opportunities to present their art works to more audiences,it built a platform for young Tibetan designers for their careers to take root and blossom on the plateau.It is also aimed to bring more people to pay attention to the fashion culture of Xizang,and infuse new vitality into the development of local fashion industry.
基金supported by Project of Renovation Capacity Building for the Young Sci-Tech Talents Sponsored by Xinjiang Academy of Agricultural Sciences(Grant No.xjnkq-2021011)Key Research and Development Program of Hainan Province(Grant No.ZDYF2025XDNY089)+2 种基金Project of Fund for Stable Support to Agricultural Sci-Tech Renovation(Grant No.xjnkywdzc-2023001-35)Guangxi Agricultural Science and Technology Project,China Agriculture Research System of MOF and MORA(CARS-25)the Fundamental Research Funds for the Central Universities(Grant No.2662024JC004)。
文摘Melon(Cucumis melo L.)is a globally important fruit crop appreciated for its sweet taste,unique aroma,and nutritional value(Kaleem et al.,2024).Aroma,shaped by volatile organic compounds(VOCs),is a key trait influencing consumer preference.These VOCs are mainly derived from amino acids,fatty acids,and terpenoid pathways(Chen et al.,2023).Esters contribute to fruity and sweet notes,whereas terpenes and C_(9) aldehydes/alcohols impart floral and melon-like aromas,respectively(Mayobre et al.,2024).
基金Supported by the Basic Science Research Program through the National Research Foundation of Korea funded by the Ministry of Education,No.RS-2023-00237287。
文摘This article delves into the research conducted by Liu DW et al on the integration of mindfulness-based stress reduction training(MSRT)and flavored Jinshui Liujun decoction(FJLD)with conventional chemotherapy(CC)in the treatment of non-small cell lung cancer.The study investigates the impact of this combined approach on immune function and emotional well-being of non-small cell lung cancer patients.Patients were divided into a control group(CG)receiving CC alone and a treatment group(TG)receiving MSRT+FJLD alongside CC.The primary outcomes were progression-free survival and overall survival,with secondary outcomes including Karnofsky performance status scores,clinical efficacy,immune function markers,and emotional state assessments.The findings underscore significant improvements in median progression-free survival(20.50 months in TG vs 13.10 months in CG,P<0.05),Karnofsky performance status scores(60 in TG vs 50 in CG,P<0.05),and immune cell ratios,along with reductions in negative emotions(self-rating anxiety scale and self-rating depression scale scores significantly lower in TG,P<0.05)among patients receiving MSRT+FJLD in conjunction with CC.This article highlights the potential of combining traditional Chinese medicine and modern psychological interventions to enhance the efficacy of conventional cancer treatments and improve patient outcomes.
