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
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
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
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
For understanding the hierarchies of fermion masses and mixing,we extend the Standard Model(SM)gauge group with U(1)_(X) and Z_(2) symmetry.The field content of the SM is augmented by three heavy right-handed neutrino...For understanding the hierarchies of fermion masses and mixing,we extend the Standard Model(SM)gauge group with U(1)_(X) and Z_(2) symmetry.The field content of the SM is augmented by three heavy right-handed neutrinos,two new scalar singlets,and a scalar doublet.U(1)_(X) charges of different fields are determined after satisfying anomaly cancellation conditions.In this scenario,the fermion masses are generated through higher-dimensional effective operators with O(1)Yukawa couplings.The small neutrino masses are obtained through type-1 seesaw mechanism using the heavy right-handed neutrino fields,whose masses are generated by the new scalar fields.We discuss the flavour-changing neutral current processes that arise due to the sequential nature of U(1)_(X) symmetry.We have written effective higher-dimensional operators in terms of renormalizable dimension-four operators by introducing vector-like fermions.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.
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.
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 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.
基金ARS thanks the Ministry of Minority Affairs,Government of India,for financial support through Maulana Azad National Fellowship under Grant No.F.82-27/2019(SA-Ⅲ).
文摘For understanding the hierarchies of fermion masses and mixing,we extend the Standard Model(SM)gauge group with U(1)_(X) and Z_(2) symmetry.The field content of the SM is augmented by three heavy right-handed neutrinos,two new scalar singlets,and a scalar doublet.U(1)_(X) charges of different fields are determined after satisfying anomaly cancellation conditions.In this scenario,the fermion masses are generated through higher-dimensional effective operators with O(1)Yukawa couplings.The small neutrino masses are obtained through type-1 seesaw mechanism using the heavy right-handed neutrino fields,whose masses are generated by the new scalar fields.We discuss the flavour-changing neutral current processes that arise due to the sequential nature of U(1)_(X) symmetry.We have written effective higher-dimensional operators in terms of renormalizable dimension-four operators by introducing vector-like fermions.
