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
[Objecdve] The aim was to observe the puff-by-puff transfer ratios of some flavors in cigarettes. [Method] Based on national stand- ards, the puff-by-puff transfer of tobacco of carbonyl flavors was analyzed. In the m...[Objecdve] The aim was to observe the puff-by-puff transfer ratios of some flavors in cigarettes. [Method] Based on national stand- ards, the puff-by-puff transfer of tobacco of carbonyl flavors was analyzed. In the meantime, by dint of simultaneous distillation and extraction equip- ment coupled to GC and GC/MS, the puff-by-puff transfer ratios to TPM of smoke were expounded and compared. [ Result] The puff-by-puff deliv- ery profiles of NFDPT,nicotine and carbon monoxide increased with increasing puff number. This trend was similar to that of particulate matters. The transfer ratio of flavored tobacco was increasing in general, but partial flavors augmented to the maximum value and then decreased slowly. [ Conclusion] The study provided reference for the application of carbonyl compounds in tobacco.展开更多
We propose a new method for calculating the dressed fermion propagator at finite chemical potential in QED3 under the rainbow approximation of Dyson-Schwinger equation. In the above approximation, we show that the dre...We propose a new method for calculating the dressed fermion propagator at finite chemical potential in QED3 under the rainbow approximation of Dyson-Schwinger equation. In the above approximation, we show that the dressed fermion propagator at finite chemical potential # has the form S（p） = iγ.p^-A（p^-2） ＋ B（ p^-2） with p^-μ= （p^-1p3 ＋ iμ）. Using this form of fermion propagator at nonzero chemical potential, we investigate the Dyson-Schwinger equation for the dressed fermion propagator at finite chemical potential and study the effects of the chemical potential on the critical number of the fermion flavors.展开更多
We review the construction of gravitational solutions holographically dual to N=1 quiver gauge theories with dynamical flavor multiplets.We focus on the D3-D7 construction and consider the finite temperature,finite qu...We review the construction of gravitational solutions holographically dual to N=1 quiver gauge theories with dynamical flavor multiplets.We focus on the D3-D7 construction and consider the finite temperature,finite quark chemical potential case where there is a charged black hole in the dual solution.Discussed physical outputs of the model include its thermodynamics (with susceptibilities) and general hydrodynamic properties.展开更多
ZHEJIANG, a coastal province in east China, boasts over 1,000 miles of coastline. To the east is the East China Sea, and to the north is the famous Taihu Lake, which all makes the area rich in seafood and rare species...ZHEJIANG, a coastal province in east China, boasts over 1,000 miles of coastline. To the east is the East China Sea, and to the north is the famous Taihu Lake, which all makes the area rich in seafood and rare species of freshwater fish. It is known as a fertile “land of fish and rice.” To the southwest sits the mountainous areas which are famous for wild delicacies. In the center, there is the Jinhua-Quzhou Basin, home to the world renowned Jinhua ham. It is traditionally produced with the hindquarter of a breed of pigs native to China known as the “two ends black.”展开更多
[Objectives]The research aimed to observe the curative effect of Shenlian Twelve Flavors in treating CAG patients with spleen deficiency and blood stasis toxin.[Methods]66 cases of CAG patients with spleen deficiency ...[Objectives]The research aimed to observe the curative effect of Shenlian Twelve Flavors in treating CAG patients with spleen deficiency and blood stasis toxin.[Methods]66 cases of CAG patients with spleen deficiency and blood stasis toxin were selected,32 cases in the control group and 34 cases in the observation group were generated according to the random number table method.The control group was treated with Moluodan;the observation group was treated with Shenlian Twelve Flavors.After treatment,the effective rate,TCM symptom score,gastroscopic score,pathological score,serum gastrin 17(G-17)level,and adverse reactions were compared between the two groups.[Results]The total effective rates of control group and observation group were 84.37%and 91.18%,respectively,and there was no statistical significance between the two groups(P>0.05).For the improvement of TCM symptom score,both groups were improved significantly compared with that before treatment,and observation group was better than control group(P<0.05).For the improvement of gastroscopic score,both groups were improved compared with that before treatment,and observation group was better than control group(P<0.05).For the improvement of pathological scores,both groups were improved compared with that before treatment,but there was no statistical significance between the two groups(P>0.05).[Conclusions]Shenlian Twelve Flavors has definite clinical efficacy in the treatment of CAG with spleen deficiency and blood stasis toxin.It could improve clinical symptoms,delay pathological progress,and regulate the level of G-17.There is no obvious adverse reaction,and it is worthy of clinical reference.展开更多
The Merchant of Venice （1914）, as one of the greatest works by Shakespeare, is a comedy. It addresses various themes. It is much more than a study of the struggles between Christians and Jews; it also deals with lov...The Merchant of Venice （1914）, as one of the greatest works by Shakespeare, is a comedy. It addresses various themes. It is much more than a study of the struggles between Christians and Jews; it also deals with love and self-sacrifice, hatred and revenge, and friendship and marriage. It is a victory of Christians against Jews. But, at a more profound level, the play is ultimately a tragedy which functions as a cautionary exposure on the social problems of prejudice, hypocrisy and the family relationships. The paper begins by addressing the prejudice that is a dominant theme throughout the play. It also contends that the hypocrisy is prevalent in Venetian society. Then, Shylock, as the tragic hero in the play is analyzed. The final part deals with the problem of family relationships. By exposing grave deficiencies in Venetian Society, the play obliges us to make a critical moral judgment on humanity and establish correct philosophy of life and values展开更多
From region to region, together, we will discover how the culinaiy traditions of Morocco, raised in the bosom of various cultures (Amazigh, Arab, African, Mediterranean and Andalusian), are all influences that resonat...From region to region, together, we will discover how the culinaiy traditions of Morocco, raised in the bosom of various cultures (Amazigh, Arab, African, Mediterranean and Andalusian), are all influences that resonate in a perfect harmony. We have selected for you the must have of sweet dishes, to discover the jewels of ancestral culinary treasure. This book is a piece of art and it is a pleasure to share. Passionate about cooking, Halima Mourid was the win ner of the first edition of the Masterchef Maroc contest in 2014.展开更多
The translation practice report aims to translate and analyze the natural flavors and the Moon Festival of Yunnan Farming Culture Museum.Under the Guidance of the functional equivalence theory,the author of this trans...The translation practice report aims to translate and analyze the natural flavors and the Moon Festival of Yunnan Farming Culture Museum.Under the Guidance of the functional equivalence theory,the author of this translation practice report analyzes the source text from three aspects:lexical equivalence,syntactic equivalence and textual equivalence.This translation practice report has five parts.The first part is the original text and the translated version.The second introduces the background and significance of the report.The third introduces the whole translation process.The fourth part is the case analysis,which illustrates the difficulties,emphases and solutions in translation.The fifth is a summary of translation practice,including the translator's gains,shortcomings and improvement direction.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
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
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
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
Background The rapid development of intensive layer breeding has intensified odor pollution that must be paid attention to for the green transformation of the industry. This study used Jingfen No.6 laying hens as the ...Background The rapid development of intensive layer breeding has intensified odor pollution that must be paid attention to for the green transformation of the industry. This study used Jingfen No.6 laying hens as the model to systematically evaluate the regulatory effect of compound microalgal powder(Chlorella vulgaris:Spirulina platensis:Haematococcus pluvialis = 3:1:1, 1:3:1, 1:1:3) on ammonia(NH3) emissions from laying hen manure.Results Through analysis of the static NH3production in manure, it was found that the NH3emissions within 24 h in the experimental group with 0.50% compound microalgal powder added were reduced to 6.27–16.84 mg(vs. control: 28.29 mg), achieving a 40.47%–77.84% reduction. GC/MS and 16S rRNA sequencing analyses indicated that the compound microalgal powder intervened in the remodeling of the microbial community and nitrogen metabolism network in manure, driving the transformation from inorganic nitrogen to organic nitrogen, mitigated the proliferation of NH3-producing bacteria(such as Escherichia coli, Klebsiella pneumoniae, Kurthia, and Proteus), and increased the abundance of acid-producing bacteria(such as Leuconostocaceae and Lactobacillaceae). The Spirulina platensis powder group had the best emission reduction effect(reduced by 77.84%), and its mechanism was closely related to the mitigation of Gram-negative bacteria activity by phycocyanin and increased synthesis of aromatic compounds, such as 2,3,5-trimethyl-6-ethylpyrazine.Conclusions This study revealed the mechanism by which the compound microalgal powder reduces NH3emissions by regulating the proliferation of acid-producing bacteria, reshaping the nitrogen metabolism network, and mitigating the activity of NH3-producing bacteria, while providing theoretical and data support for the development of environmentally friendly feed.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
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
[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
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
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.
文摘[Objecdve] The aim was to observe the puff-by-puff transfer ratios of some flavors in cigarettes. [Method] Based on national stand- ards, the puff-by-puff transfer of tobacco of carbonyl flavors was analyzed. In the meantime, by dint of simultaneous distillation and extraction equip- ment coupled to GC and GC/MS, the puff-by-puff transfer ratios to TPM of smoke were expounded and compared. [ Result] The puff-by-puff deliv- ery profiles of NFDPT,nicotine and carbon monoxide increased with increasing puff number. This trend was similar to that of particulate matters. The transfer ratio of flavored tobacco was increasing in general, but partial flavors augmented to the maximum value and then decreased slowly. [ Conclusion] The study provided reference for the application of carbonyl compounds in tobacco.
基金the National Natural Science Foundation of China under，高等学校博士学科点专项科研项目
文摘We propose a new method for calculating the dressed fermion propagator at finite chemical potential in QED3 under the rainbow approximation of Dyson-Schwinger equation. In the above approximation, we show that the dressed fermion propagator at finite chemical potential # has the form S（p） = iγ.p^-A（p^-2） ＋ B（ p^-2） with p^-μ= （p^-1p3 ＋ iμ）. Using this form of fermion propagator at nonzero chemical potential, we investigate the Dyson-Schwinger equation for the dressed fermion propagator at finite chemical potential and study the effects of the chemical potential on the critical number of the fermion flavors.
基金supported by the European Community Seventh Frame work Programme FP7/2007-2013,under grant agreements n. 253534 and 253937. J.T.supported by the Netherlands Organization for Scientic Research (NWO) under the FOM Foundation research program+3 种基金supported by the MICINN and FEDER (grant FPA2008-01838)the Spanish Consolider-Ingenio 2010 Programme CPAN (CSD2007-00042)the Xunta de Galicia (Conselleria de Educacion and grant INCITE09-206-121-PR)KITPC Beijing for hospitality and financial support (this last under grant KJCX2.YW.W10 of the Chinese Academy of Sciences)
文摘We review the construction of gravitational solutions holographically dual to N=1 quiver gauge theories with dynamical flavor multiplets.We focus on the D3-D7 construction and consider the finite temperature,finite quark chemical potential case where there is a charged black hole in the dual solution.Discussed physical outputs of the model include its thermodynamics (with susceptibilities) and general hydrodynamic properties.
文摘ZHEJIANG, a coastal province in east China, boasts over 1,000 miles of coastline. To the east is the East China Sea, and to the north is the famous Taihu Lake, which all makes the area rich in seafood and rare species of freshwater fish. It is known as a fertile “land of fish and rice.” To the southwest sits the mountainous areas which are famous for wild delicacies. In the center, there is the Jinhua-Quzhou Basin, home to the world renowned Jinhua ham. It is traditionally produced with the hindquarter of a breed of pigs native to China known as the “two ends black.”
基金Supported by the Project of Wu Wenyao National Famous and Old Experts of Traditional Chinese Medicine Inheritance Studio[GZYYRJF(2013)47]。
文摘[Objectives]The research aimed to observe the curative effect of Shenlian Twelve Flavors in treating CAG patients with spleen deficiency and blood stasis toxin.[Methods]66 cases of CAG patients with spleen deficiency and blood stasis toxin were selected,32 cases in the control group and 34 cases in the observation group were generated according to the random number table method.The control group was treated with Moluodan;the observation group was treated with Shenlian Twelve Flavors.After treatment,the effective rate,TCM symptom score,gastroscopic score,pathological score,serum gastrin 17(G-17)level,and adverse reactions were compared between the two groups.[Results]The total effective rates of control group and observation group were 84.37%and 91.18%,respectively,and there was no statistical significance between the two groups(P>0.05).For the improvement of TCM symptom score,both groups were improved significantly compared with that before treatment,and observation group was better than control group(P<0.05).For the improvement of gastroscopic score,both groups were improved compared with that before treatment,and observation group was better than control group(P<0.05).For the improvement of pathological scores,both groups were improved compared with that before treatment,but there was no statistical significance between the two groups(P>0.05).[Conclusions]Shenlian Twelve Flavors has definite clinical efficacy in the treatment of CAG with spleen deficiency and blood stasis toxin.It could improve clinical symptoms,delay pathological progress,and regulate the level of G-17.There is no obvious adverse reaction,and it is worthy of clinical reference.
文摘The Merchant of Venice （1914）, as one of the greatest works by Shakespeare, is a comedy. It addresses various themes. It is much more than a study of the struggles between Christians and Jews; it also deals with love and self-sacrifice, hatred and revenge, and friendship and marriage. It is a victory of Christians against Jews. But, at a more profound level, the play is ultimately a tragedy which functions as a cautionary exposure on the social problems of prejudice, hypocrisy and the family relationships. The paper begins by addressing the prejudice that is a dominant theme throughout the play. It also contends that the hypocrisy is prevalent in Venetian society. Then, Shylock, as the tragic hero in the play is analyzed. The final part deals with the problem of family relationships. By exposing grave deficiencies in Venetian Society, the play obliges us to make a critical moral judgment on humanity and establish correct philosophy of life and values
文摘From region to region, together, we will discover how the culinaiy traditions of Morocco, raised in the bosom of various cultures (Amazigh, Arab, African, Mediterranean and Andalusian), are all influences that resonate in a perfect harmony. We have selected for you the must have of sweet dishes, to discover the jewels of ancestral culinary treasure. This book is a piece of art and it is a pleasure to share. Passionate about cooking, Halima Mourid was the win ner of the first edition of the Masterchef Maroc contest in 2014.
文摘The translation practice report aims to translate and analyze the natural flavors and the Moon Festival of Yunnan Farming Culture Museum.Under the Guidance of the functional equivalence theory,the author of this translation practice report analyzes the source text from three aspects:lexical equivalence,syntactic equivalence and textual equivalence.This translation practice report has five parts.The first part is the original text and the translated version.The second introduces the background and significance of the report.The third introduces the whole translation process.The fourth part is the case analysis,which illustrates the difficulties,emphases and solutions in translation.The fifth is a summary of translation practice,including the translator's gains,shortcomings and improvement direction.
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.
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(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 National Key Research and Development Program of China (Grant No.2023YFD1701700)approved by the Experimental Animal Ethics Committee of South China Agricultural University (Approval Number:2025f014)
文摘Background The rapid development of intensive layer breeding has intensified odor pollution that must be paid attention to for the green transformation of the industry. This study used Jingfen No.6 laying hens as the model to systematically evaluate the regulatory effect of compound microalgal powder(Chlorella vulgaris:Spirulina platensis:Haematococcus pluvialis = 3:1:1, 1:3:1, 1:1:3) on ammonia(NH3) emissions from laying hen manure.Results Through analysis of the static NH3production in manure, it was found that the NH3emissions within 24 h in the experimental group with 0.50% compound microalgal powder added were reduced to 6.27–16.84 mg(vs. control: 28.29 mg), achieving a 40.47%–77.84% reduction. GC/MS and 16S rRNA sequencing analyses indicated that the compound microalgal powder intervened in the remodeling of the microbial community and nitrogen metabolism network in manure, driving the transformation from inorganic nitrogen to organic nitrogen, mitigated the proliferation of NH3-producing bacteria(such as Escherichia coli, Klebsiella pneumoniae, Kurthia, and Proteus), and increased the abundance of acid-producing bacteria(such as Leuconostocaceae and Lactobacillaceae). The Spirulina platensis powder group had the best emission reduction effect(reduced by 77.84%), and its mechanism was closely related to the mitigation of Gram-negative bacteria activity by phycocyanin and increased synthesis of aromatic compounds, such as 2,3,5-trimethyl-6-ethylpyrazine.Conclusions This study revealed the mechanism by which the compound microalgal powder reduces NH3emissions by regulating the proliferation of acid-producing bacteria, reshaping the nitrogen metabolism network, and mitigating the activity of NH3-producing bacteria, while providing theoretical and data support for the development of environmentally friendly feed.
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.
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 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.
