The components of glucosinolates( GSL) in the succulent roots and leaves of three kinds of fruity radish( Xinlimei,Super Zhengyan,and Shawo) were identified and analyzed by high performance liquid chromatography( HPLC...The components of glucosinolates( GSL) in the succulent roots and leaves of three kinds of fruity radish( Xinlimei,Super Zhengyan,and Shawo) were identified and analyzed by high performance liquid chromatography( HPLC). Results showed that there were nine kinds of glucosinolates in the succulent roots and leaves of three kinds of fruity radish,including six kinds of aliphatic glucosinolates( 4-methyl sulfinyl-3-butenyl glucosinolates,2-allyl glucosinolates,4-methyl sulfinyl butyl glucosinolates,5-methyl sulfinyl amyl glucosinolates,4-methyl n-butyl glucosinolates,4-methyl thio-3-butenyl glucosinolates) and three kinds of indole glucosinolates( 4-methoxy methyl indole glucosinolates,3-methyl indole glucosinolates,1-methoxy methyl indole glucosinolates),but there were significant differences in the content of glucosinolates between different varieties and organs. The total content of glucosinolates in succulent roots of three kinds of fruity radish was22 472. 84,13 585. 86,and 28 200. 70 μg/g DM respectively,and more than 95% were aliphatic glucosinolates. The content of glucosinolates in succulent roots was 4. 56,2. 71,and 4. 55 times of that in leaves of three kinds of fruity radish. Main aliphatic glucosinolates in succulent roots and leaves of three kinds of fruity radish were 4-methyl sulfinyl-3-butenyl glucosinolates,accounting for 90. 11%-93. 92% and63. 03%-73. 72% of total content of glucosinolates.展开更多
Fruity esters are crucial in shaping wine aroma profile,but predicting their production is challenging,making it difficult to accurately control their concentration in wine.This study aimed to establish predictive mod...Fruity esters are crucial in shaping wine aroma profile,but predicting their production is challenging,making it difficult to accurately control their concentration in wine.This study aimed to establish predictive models for wine fruity ester production based on the nitrogen profiles of initial grape juice.Synthetic must with recombined nitrogen contexts based on yeast nitrogen preference(preferred,non-preferred nitrogen sources,and Ehrlich amino acids)was used for alcoholic fermentation.Volatiles and amino acids were quantified with HPLC-PDA and HS-SPME-GC-MS,respectively.Multivariable linear regression(MLR)models of fermentation-derived volatile compounds were developed and validated in synthetic must and natural grape juices,respectively.Results indicated significant correlations between fruity ester yields and the initial nitrogen profiles.The MLR models showed that ethyl acetate and ethyl esters concentrations were significantly influenced by all three nitrogen source types,while higher alcohol acetates(HAAs)were affected by yeast-preferred nitrogen sources and Ehrlich amino acids.Higher alcohols were influenced only by Ehrlich amino acids.Validation in grape wine fermentation demonstrated high accuracy for the higher alcohol model,with relative errors within 17%in all conditions.The HAAs model showed good accuracy in wine grape must fermentations,with relative errors from 1.6%to 15.3%.The ethyl acetate and ethyl ester models were accurate only in white wine grape fermentations.In conclusion,the production of fruity esters is predictable based on the initial nitrogen profile,which is helpful for optimizing nitrogen management techniques to enhance aroma production in the winemaking process.展开更多
The goal of this preliminary study was to examine the effect of participants’ sexes on the temporal sequence of dominant sensations elicited by fruit-flavored teas. Twelve healthy young adults were assigned to male (...The goal of this preliminary study was to examine the effect of participants’ sexes on the temporal sequence of dominant sensations elicited by fruit-flavored teas. Twelve healthy young adults were assigned to male (n = 6) and female (n = 6) groups. Both groups were evaluated for four sensations using four fruit-flavored teas with 0.05 M sucrose using the temporal dominance of sensations (TDS) method. Only two sensations, sweetness and fruitiness, were consistently reported in the two groups. The male group first reported fruitiness and then sweetness as the dominant sensation following ingestion of the samples. Conversely, the female group reported these two dominant sensations in the reverse order. Significant dominant durations between the two sensations largely varied among the samples in both groups. These results suggest that there are sex-based differences in the temporal sequence of dominant sensations elicited by fruit-flavored teas as evaluated by the TDS method.展开更多
基金Supported by Wuhan City Huanghe Talents PlanSecond Batch Project for Modern Agricultural Industrial Technology System of Hubei Province
文摘The components of glucosinolates( GSL) in the succulent roots and leaves of three kinds of fruity radish( Xinlimei,Super Zhengyan,and Shawo) were identified and analyzed by high performance liquid chromatography( HPLC). Results showed that there were nine kinds of glucosinolates in the succulent roots and leaves of three kinds of fruity radish,including six kinds of aliphatic glucosinolates( 4-methyl sulfinyl-3-butenyl glucosinolates,2-allyl glucosinolates,4-methyl sulfinyl butyl glucosinolates,5-methyl sulfinyl amyl glucosinolates,4-methyl n-butyl glucosinolates,4-methyl thio-3-butenyl glucosinolates) and three kinds of indole glucosinolates( 4-methoxy methyl indole glucosinolates,3-methyl indole glucosinolates,1-methoxy methyl indole glucosinolates),but there were significant differences in the content of glucosinolates between different varieties and organs. The total content of glucosinolates in succulent roots of three kinds of fruity radish was22 472. 84,13 585. 86,and 28 200. 70 μg/g DM respectively,and more than 95% were aliphatic glucosinolates. The content of glucosinolates in succulent roots was 4. 56,2. 71,and 4. 55 times of that in leaves of three kinds of fruity radish. Main aliphatic glucosinolates in succulent roots and leaves of three kinds of fruity radish were 4-methyl sulfinyl-3-butenyl glucosinolates,accounting for 90. 11%-93. 92% and63. 03%-73. 72% of total content of glucosinolates.
基金supported by the Shaanxi Provincial Science and Technology Project for Innovation Team(2023-CX-TD-59)the National Natural Science Foundation of China(32202213)+1 种基金the Fundamental Research Funds of the Central Universities of Ministry of the Education of China(XYTD2023-12)the Key Project for Experimental Technology Innovation of Northwest A&F University(A1070023104).
文摘Fruity esters are crucial in shaping wine aroma profile,but predicting their production is challenging,making it difficult to accurately control their concentration in wine.This study aimed to establish predictive models for wine fruity ester production based on the nitrogen profiles of initial grape juice.Synthetic must with recombined nitrogen contexts based on yeast nitrogen preference(preferred,non-preferred nitrogen sources,and Ehrlich amino acids)was used for alcoholic fermentation.Volatiles and amino acids were quantified with HPLC-PDA and HS-SPME-GC-MS,respectively.Multivariable linear regression(MLR)models of fermentation-derived volatile compounds were developed and validated in synthetic must and natural grape juices,respectively.Results indicated significant correlations between fruity ester yields and the initial nitrogen profiles.The MLR models showed that ethyl acetate and ethyl esters concentrations were significantly influenced by all three nitrogen source types,while higher alcohol acetates(HAAs)were affected by yeast-preferred nitrogen sources and Ehrlich amino acids.Higher alcohols were influenced only by Ehrlich amino acids.Validation in grape wine fermentation demonstrated high accuracy for the higher alcohol model,with relative errors within 17%in all conditions.The HAAs model showed good accuracy in wine grape must fermentations,with relative errors from 1.6%to 15.3%.The ethyl acetate and ethyl ester models were accurate only in white wine grape fermentations.In conclusion,the production of fruity esters is predictable based on the initial nitrogen profile,which is helpful for optimizing nitrogen management techniques to enhance aroma production in the winemaking process.
文摘The goal of this preliminary study was to examine the effect of participants’ sexes on the temporal sequence of dominant sensations elicited by fruit-flavored teas. Twelve healthy young adults were assigned to male (n = 6) and female (n = 6) groups. Both groups were evaluated for four sensations using four fruit-flavored teas with 0.05 M sucrose using the temporal dominance of sensations (TDS) method. Only two sensations, sweetness and fruitiness, were consistently reported in the two groups. The male group first reported fruitiness and then sweetness as the dominant sensation following ingestion of the samples. Conversely, the female group reported these two dominant sensations in the reverse order. Significant dominant durations between the two sensations largely varied among the samples in both groups. These results suggest that there are sex-based differences in the temporal sequence of dominant sensations elicited by fruit-flavored teas as evaluated by the TDS method.
