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
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
Objective:Based on a Bayesian network model(BNM),we constructed and evaluated a predictive model of Chinese herbal medicines(CHMs)nephrotoxicity,explored its influencing factors,and provided a reference for the preven...Objective:Based on a Bayesian network model(BNM),we constructed and evaluated a predictive model of Chinese herbal medicines(CHMs)nephrotoxicity,explored its influencing factors,and provided a reference for the prevention and control of nephrotoxicity.Methods:We searched for CHMs with nephrotoxicity through academic journals and academic works,screened non-nephrotoxic CHMs,and then tested the correlation between nephrotoxic and non-nephrotoxic CHMs and their four properties,five flavours,and channel tropism.The screened variables were used to construct the Bayesian network model(BNM),predict important factors affecting the nephrotoxicity of Chinese herbal medicines(CHMs),draw the receiver operating characteristic(ROC)curve of the model,and calculate the area under the curve(AUC)to evaluate the forecasting effect of the model.Results:Medicinal property theory(four properties and five flavours)are important factors affecting the nephrotoxicity of CHMs.Nephrotoxic and non-nephrotoxic CHMs are related to their four propertiesand five flavours(P<0.05).BNM showed that sweetness and flatness wereimportant protective factors for nephrotoxicity of CHMs;the prediction accuracy was 77.92%,the AUC result of the model ROC curve was 0.661(95%CI:0.620-0.701),and the best sensitivity(0.736)and specificity(0.571)were obtained at 0.65.Discussion:Modern mathematical statistics and modeling methods have certain reference significance and application value for the prediction of CHMs nephrotoxicity and toxicology research.展开更多
Species of lactic acid bacteria (LAB) represent as potential microorganisms and have been widely applied in food fermentation worldwide. Milk fermentation process has been relied on the activity of LAB, where transfor...Species of lactic acid bacteria (LAB) represent as potential microorganisms and have been widely applied in food fermentation worldwide. Milk fermentation process has been relied on the activity of LAB, where transformation of milk to good quality of fermented milk products made possible. The presence of LAB in milk fermentation can be either as spontaneous or inoculated starter cultures. Both of them are promising cultures to be explored in fermented milk manufacture. LAB have a role in milk fermentation to produce acid which is important as preservative agents and generating flavour of the products. They also produce exopolysaccharides which are essential as texture formation. Considering the existing reports on several health-promoting properties as well as their generally recognized as safe (GRAS) status of LAB, they can be widely used in the developing of new fermented milk products.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
The effects of the co-inoculation of Debaryomyces hansenii separately with 3 lactic acid bacteria(LAB),Lactobacillus sakei,Lactobacillus plantarum and Lactobacillus curvatus,on the taste and odour profi les of dry sau...The effects of the co-inoculation of Debaryomyces hansenii separately with 3 lactic acid bacteria(LAB),Lactobacillus sakei,Lactobacillus plantarum and Lactobacillus curvatus,on the taste and odour profi les of dry sausages were investigated.The co-inoculated sausages showed higher free amino acid and organic acid contents than the non-inoculated control and sausages inoculated with D.hansenii alone.Meanwhile,the sausages inoculated with D.hansenii+L.plantarum,D.hansenii+L.sakei and D.hansenii+L.curvatus had the highest contents of aldehydes,esters and alcohols,respectively.The results of electronic tongue,electronic nose and sensory evaluation demonstrated that compared with the sausage inoculated with D.hansenii,the sour taste and fl oral odour increased and the fatty odour decreased in the sausage inoculated with D.hansenii+L.sakei;this was more favourable for the development of a desirable fl avour in sausages.Moreover,the partial least squares regression analysis indicated that 10 taste and 33 odour compounds were mainly responsible for the differences in the flavour profiles among the sausages.Overall,these findings contributed to a more comprehensive understanding of the formation of sensory characteristics in dry sausages co-inoculated with yeast and LAB.展开更多
2-methylisoboneol(2-MIB)and geosmin are two typical earthy-musty odour compounds in freshwater.In order to investigate the olfactory thresholds of 2-MIB and geosmin in black carp(Mylopharyngodon piceus)and bighead car...2-methylisoboneol(2-MIB)and geosmin are two typical earthy-musty odour compounds in freshwater.In order to investigate the olfactory thresholds of 2-MIB and geosmin in black carp(Mylopharyngodon piceus)and bighead carp(Hypophthalmichthys nobilis),an improved and optimized pre-treatment method of adsorbing the earthy-musty odours combined with the technology of gas chromatography following microwave distillation-headspace solid-phase microextraction was developed.The fish back muscle samples were placed in vials with the 2-MIB/geosmin solution and reached the adsorption equilibrium.Some samples were evaluated by a panel of ten members using Flavour Profile Analysis(FPA)method,the remaining sample was used for instrumental analysis.In fish muscle blocks,it took 90 and 105 min to establish the absorption equilibrium of 2-MIB and geosmin,respectively.The olfactory thresholds of 2-MIB in the bodies of black carps and bighead carps were 0.35μg/kg and 0.30μg/kg,respectively,while the geosmin thresholds were 0.59μg/kg and 0.51μg/kg,respectively.The concentrations of 2-MIB and geosmin in the bodies of black carps were slightly higher than in bighead carps,which were probably caused by the differences in the body fat content and the volatility of 2-MIB and geosmin.展开更多
<span style="font-family:Verdana;"><i><span style="font-family:Verdana;"><i></i></span></i></span><i><span style="font-family:Verdana;&...<span style="font-family:Verdana;"><i><span style="font-family:Verdana;"><i></i></span></i></span><i><span style="font-family:Verdana;"><span style="font-family:Verdana;"><i><span style="font-family:Verdana;">Saccharomyces</span></i></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;"> <i>cerevisiae</i></span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><i><span style="font-family:Verdana;"></span></i></span></span></i><span><span><span style="font-family:;" "=""><span style="font-family:Verdana;"> (baker’s yeast) and wheat flour are the conventional </span><span style="font-family:Verdana;">raw materials used in baking of bread. Wheat flour is preferred due to gluten proteins providing bread elasticity. Interest is shown in using flours from cassava mainly due to economic and health reasons. Cassava does not have gluten protein required for bread elasticity. A different type of yeast would be required to bake bread using cassava flour. We investigated the use of </span><span style="font-family:Verdana;">composite (cassava/wheat) flour technology for bread baking. We also isolated yeast strains from palm wine (SPW) and honey (SH) using enriche</span><span style="font-family:Verdana;">d media and evaluated their ability to produce acceptable cassava/wheat composite flour bread. Total of six yeast (3 each for palm wine and honey) strains identified as </span></span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;"><i></i></span></span></span><i><span style="font-family:Verdana;"><span style="font-family:Verdana;"><i><span style="font-family:Verdana;">Saccharomyces</span></i></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;"> <i>cerevisiae</i></span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><i><span style="font-family:Verdana;"></span></i></span></span></i><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;"> were isolated. Two strains designated SPW and SH were selected and used for bread production. A commercial yeast strain (CY) was used as control. The major interest in this study included aroma, colour, taste, crust/texture, pore size, loaf weight and volume. Yeas</span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">t concentration</span></span></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;">1% - 3%, and flour composite combinations of 90% wheat/10% cassava, 80% wheat/20% cassava, and 70% wheat/30% cassava were studied. The control was 100% wheat flour. Bread made from 90W:10C and 80W:20C compared favourably with bread made from 100% wheat flour. Loaf volumes were: SPW (850 cm</span><sup><span style="font-family:Verdana;">3</span></sup><span style="font-family:Verdana;">), CY (760 cm</span><sup><span style="font-family:Verdana;">3</span></sup><span style="font-family:Verdana;">) and SH (570 cm</span><sup><span style="font-family:Verdana;">3</span></sup><span style="font-family:Verdana;">), whilst loaf weights were: 243</span></span></span></span><span><span><span style="font-family:;" "=""> </span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">g for SPW, 260</span></span></span><span><span><span style="font-family:;" "=""> </span></span></span><span><span><span style="font-family:;" "=""><span style="font-family:Verdana;">g for CY and 298 for SH. Pore size estimations were: SPW loaf porosity (0.765), CY (0.740) and SH (0.655). Yeast concentrations of 2.5% performed best when SPW was used to produce bread from 70W:30C composite loaf. SPW also displayed combined </span><span style="font-family:Verdana;">role of gas production, aroma and flavor development in wheat/cassava composite</span><span style="font-family:Verdana;"> bread. Mean performance of CY, SH and SPW on sensory parameters of bread produced, varied significantly (p < 0.05). Preference for aroma, colour, taste, crust/texture and general acceptability was in the order of SPW > CY > SH.</span></span></span></span>展开更多
An assumption that <em>all</em> the six flavour quarks are attributed to be the components of <em>a same, a</em> <em>common</em> isospin multiplets space named <strong>STS<...An assumption that <em>all</em> the six flavour quarks are attributed to be the components of <em>a same, a</em> <em>common</em> isospin multiplets space named <strong>STS</strong> is proposed. Base on <strong>Pauli Exclusion Principle</strong>, every quark is assigned to different flavour marks in STS. Every flavour quark possesses <em>its own colour spectral line array</em> specially appointed. The collection of colour spectral line arrays of the six flavour quarks constructs together the <strong>CSDF</strong>, Colour Spectrum Diagram of Flavour, further baryons and mesons could be constructed from <strong>CSDF</strong>. STS, Spin Topological Space is a math frame with infinite dimensional matrix representation for spin angular momentum. Flavours is an isospin angular momentum coupling phenomena of the three-colour-quarks.展开更多
Most food flavours have been shown to contain high quantities of cooking salt, followed by flavour enhancers such as sodium glutamate, disodium inosinate, disodium guanylate and hydrogenated oils. Excess of these subs...Most food flavours have been shown to contain high quantities of cooking salt, followed by flavour enhancers such as sodium glutamate, disodium inosinate, disodium guanylate and hydrogenated oils. Excess of these substances is associated with cardiovascular diseases and neurodegenerative disorders. In an effort to reduce the harmful effects of these synthetic substances, this study therefore aimed to formulate organic, nutritious food flavours with good storage stability from less harmful locally available food ingredients. A survey was carried out in 130 households and restaurants in the city of Yaoundé Cameroon, in order to evaluate the level of consumption of industrial flavours. Certain ingredients such as prawns, onions, garlic, white peppers, gingers and salt were used in some households as organic flavours. These ingredients and others were used to prepare 5 organic flavours. Their sensory and nutritional analyses and stability to storage within 90 days were evaluated. The survey revealed that 74.6% of respondents consume industrial flavours, with the cube flavour being the most widely consumed (81%). Two of the 5 organic flavours (434 and 634) had highest scores for general acceptability. The nutritional analyses of the formulae retained (434 and 634), showed that they contained: 11.08% and 10.68% fresh weight for moisture, 47.63% and 43.53% protein, 16.52% and 13.62% lipids, 2.20% and 2.44% fibres, 11.69% and 16.39% carbohydrates. Formula 434, the most accepted, had higher contents of Ca (257.97), Mg (115.91), K (1163), Zn (2.98), Cu (1.02) and Fe (12.43 mg/100g DM) while the second (634) had higher contents of sodium (3270.48) and manganese (2.18 mg/100g). Their water activity during storage in polypropylene bags for 90 days ranged from 0.39 - 0.58 at a temperature of 26.6˚C - 37˚C. The oxidative stability (90 days), determined by the acid and peroxide indices, was 9.18 - 14.13 mg KOH/g and 1.98 - 6.46 meq O2/Kg, respectively indicating good stability for 90 days of storage. The high levels of proteins and minerals in our two products justify their umami taste and can be used as highly nutritional food flavour enhancers to prevent cardiovascular diseases, especially in the elderly.展开更多
A good flavour must taste realistic and natural as well as performing under tough conditions, says Mairi Coia.
In conjunction with texture or mouthfeel, flavour is the most important aspect of food. It is the... A good flavour must taste realistic and natural as well as performing under tough conditions, says Mairi Coia.
In conjunction with texture or mouthfeel, flavour is the most important aspect of food. It is the one thing can bring consumers back to a product again and again - or not, as the case may be. In short, taste is the number one attribute in food and that is why the global fiavour business is worth A5 billion every year as manufacturers strive to make food taste better and fresher for longer.……展开更多
The spin-charge-family theory is a kind of the Kaluza-Klein theories, but with two kinds of the spin connection fields, which are the gauge fields of the two kinds of spins. The SO(13,1) representation of one kind of ...The spin-charge-family theory is a kind of the Kaluza-Klein theories, but with two kinds of the spin connection fields, which are the gauge fields of the two kinds of spins. The SO(13,1) representation of one kind of spins manifests in d = (3 + 1) all the properties of family members as assumed by the standard model;the second kind of spins explains the appearance of families. The gauge fields of the first kind, carrying the space index m = (0,...,3), manifest in d = (3 + 1) all the vector gauge fields assumed by the standard model. The gauge fields of both kinds of spins, which carry the space index (7, 8) gaining at the electroweak break nonzero vacuum expectation values, manifest in d = (3 + 1) as scalar fields with the properties of the Higgs scalar of the standard model with respect to the weak and the hyper charge ( and , respectively), while they carry additional quantum numbers in adjoint representations, offering correspondingly the explanation for the scalar Higgs and the Yukawa couplings, predicting the fourth family and the existence of several scalar fields. The paper 1) explains why in this theory the gauge fields are with the scalar index s = (5,6,7,8) doublets with respect to the weak and the hyper charge, while they are with respect to all the other charges in the adjoint representations;2) demonstrates that the spin connection fields manifest as the Kaluza-Klein vector gauge fields, which arise from the vielbeins;and 3) explains the role of the vielbeins and of both kinds of the spin connection fields.展开更多
The (extremely efficient) standard model of the elementary particles and fields makes several assumptions, which call for explanations. Any theory offering next step beyond the standard model must explain at least the...The (extremely efficient) standard model of the elementary particles and fields makes several assumptions, which call for explanations. Any theory offering next step beyond the standard model must explain at least the existence and properties of families and their members and correspondingly the existence of the scalar Higgs and the Yukawa couplings, which in this model take care of masses of fermions and weak bosons and influence the decaying properties of families. The spin-charge-family theory [1-11] is offering a possible explanation for the assumptions of the standard model—for the appearance of families and their members (for the charges of a family members), for the gauge fields, for the scalar fields—interpreting the standard model as its low energy effective manifestation. The spin-charge-family theory predicts at the low energy regime two decoupled groups of four families of quarks and leptons. The predicted fourth family waits to be observed, while the stable fifth family is the candidate to form the dark matter. In this paper properties of families are analysed. The appearance of several scalar fields, all in the bosonic (adjoint) representations with respect to the family groups, while they are doublets with respect to the weak charge, is presented, their properties discussed, it is explained how these scalar fields can effectively be interpreted as the standard model Higgs and the Yukawa couplings. The spin-charge-family theory predicts that there are no supersymmetric partners of the observed fermions and bosons.展开更多
Heavy flavour physics provides excellent opportunities to indirectly search for new physics at very high energy scales and to study hadron properties for deep understanding of the strong interaction.The LHCb experimen...Heavy flavour physics provides excellent opportunities to indirectly search for new physics at very high energy scales and to study hadron properties for deep understanding of the strong interaction.The LHCb experiment has been playing a leading role in the study of heavy flavour physics since the start of the LHC operations about ten years ago,and made a range of high-precision measurements and unexpected discoveries,which may have far-reaching implications on the field of particle physics.This review highlights a selection of the most influential physics results on CP violation,rare decays,and heavy flavour production and spectroscopy obtained by LHCb using the data collected during the first two operation periods of the LHC.The upgrade plan of LHCb and the physics prospects are also briefly discussed.展开更多
A measurement of the lifetimes of theΩ_(c)^(0)andΞ_(c)^(0)baryons is reported using proton-proton collision data at a centre-of-mass energy of 13 TeV,corresponding to an integrated luminosity of 5.4 fb;collected by ...A measurement of the lifetimes of theΩ_(c)^(0)andΞ_(c)^(0)baryons is reported using proton-proton collision data at a centre-of-mass energy of 13 TeV,corresponding to an integrated luminosity of 5.4 fb;collected by the LHCb experiment.TheΩ_(c)^(0)andΞ_(c)^(0)baryons are produced directly from proton interactions and reconstructed in the p K^(-)K^(+)π^(+)nal state.TheΩ_(c)^(0)lifetime is measured to be 276.5±13.4±4.4±0.7 fs,and theΞ_(c)^(0)lifetime is measured to be 148.0±2.3±2.2±0.2 fs,where the first uncertainty is statistical,the second systematic,and the third due to the uncertainty on the D^(0)lifetime.These results con firm previous LHCb measurements based on semileptonic beauty-hadron decays,which disagree with earlier results of a four times shorterΩ_(c)^(0)lifetime,and provide the single most precise measurement of theΩ_(c)^(0)lifetime.展开更多
This study was carried out to develop a new functional fermented beverage that combines both the functional composition of grape(Tarsus beyazi)juice and metabolic products of the yeast Williopsis saturnus.For this rea...This study was carried out to develop a new functional fermented beverage that combines both the functional composition of grape(Tarsus beyazi)juice and metabolic products of the yeast Williopsis saturnus.For this reason,two trials were conducted.First,the effect of different inoculation ratios and low fermentation temperatures at different times was examined.In naturally flavoured beverages,there was generally a decrease in total phenolic substance,antioxidant activity and total flavonoid amount with increasing fermentation time and inoculation ratio.The panellists chose b-15d(1×10^(6)cells/mL W.saturnus yeast addition,15 days fermentation)and then c-15d(1×10^(7)cells/mL W.saturnus yeast addition,15 days fermentation)the most out of different beverages produced.Fermentation performed with yeasts inoculated at the rate of 1×10^(6)and 1×10^(7)cells/mL for 15 days was selected for the second trials based on both general and sensory analyses.For this reason,these beverages,which were most preferred by the panellists,were re-manufactured and naturally flavoured carbonated beverages were produced by adding CO_(2) with the post-mix method.Brix,sucrose,glucose and fructose values were determined in lower amounts in natural flavoured carbonated beverages compared to grape juice,which is given importance by consumers.As in naturally flavoured beverages,carbonated beverages also decreased in total phenolic substance,antioxidant activity and total flavonoid amount with increasing fermentation time.In addition,the c-15d natural flavoured carbonated beverage(1×10^(7)cells/mL W.saturnus yeast addition,15 days fermentation)was more favoured by the panellists than the commercially purchased carbonated beverage.The results reported here are considered to be a good starting point for the development of new naturally flavoured and/or carbonated fermented beverages from the under-consumed grape.展开更多
Button mushroom(Agaricus bisporus)is sold well for its unique flavour and nutritional benefits.However,the mushroom flavour deteriorates quickly during storage because of its delicate structure and high moisture.In th...Button mushroom(Agaricus bisporus)is sold well for its unique flavour and nutritional benefits.However,the mushroom flavour deteriorates quickly during storage because of its delicate structure and high moisture.In this study,the effects of nitric oxide(NO)application on flavour compounds and antioxidant enzyme activities of stored button mushrooms were investigated.The button mushrooms were immersed in the NO donor sodium nitroprusside(15μmol/L)for 3 min and then stored under the condition of 4℃,90%relative humidity for 12 days.Results showed that the treated mushrooms have reduced weight loss rate,uniform white colour,and higher firmness during storage.Compared to the control,the ketones,alcohols,esters,and aldehydes in the NO-treated button mushroom increased sharply at 3 days of storage and then showed a continuing decline trend,except ester compounds which reached the peak value at 6 days of storage.In addition,NO treatment increased the total phenolics and catalase activity and inhibited the polyphenol oxidase activity in the stored button mushroom.These results indicated that NO treatment is an alternative storage technology to enhance antioxidant capacity and maintain flavour and consumer acceptance of stored button mushroom.展开更多
Beside a source of bioactive compounds, honey represents untapped-reservoir of beneficial microbes. Next generation sequencing technology was applied to aid the discovery of newly-isolated flavour yeast Torulaspora de...Beside a source of bioactive compounds, honey represents untapped-reservoir of beneficial microbes. Next generation sequencing technology was applied to aid the discovery of newly-isolated flavour yeast Torulaspora delbrueckii strain GT-ROSE1 from honey samples. Owing to the presence of natural duplicate regulatory sites in aromatic genes, it was used to create value-added fermented honey with unique aroma-flavour profile. This osmophilic strain could assimilate different carbons and tolerated to low pHs, high ethanol and sugars, exhibiting useful traits for food and alcoholic fermentation of sugar-based industries. Global analysis of aroma-flavour profile revealed higher total concentrations of key compounds after fermentation by GT-ROSE1, compared to commercial wine yeasts. Twenty-four volatile compounds were identified using a nontargeted HS-SPME-GC-MS method. High odour activity values and quantitative sensory analysis indicated fruity and rose flowery aroma of key compounds nonanol and 2-phenylethanol, respectively. Importantly, fermented Tetragonula pagdeni Schwarz honey with observed excellent antioxidant property displayed appealing characteristic of enhanced 2-phenylethanol of rose-like flavour with odour threshold of 16.08. Thus, flavour yeast could be used to improve chemical content and enhance sensory value of local food products.展开更多
基金funded by National Natural Science Foundation of China(32360568)Science and Technology Plan Project of Guizhou Province(Qian Ke He Chengguo[2023]Zhongda 011)+2 种基金Guizhou Basic Research Program(Natural Science)Mianshang Project(Qiankehe Basic MS[2025]671)Guizhou Provincial Association of Science and Technology Youth Science and Technology Talent Support Project(GASTYESS202407)Guizhou University Natural Science Specialized(Te Gang)Scientific Research Fund(Gui Da Te Gang He Zi(2022)39).
文摘Fermented sour soup is a unique traditional sour food of the Miao and Dong ethnic groups in China.However,due to the commonly used traditional fermentation,the unstable fluctuation of microbial community often leads to some unpleasant inherent off-flavours in rice sour soup.In this study,the microbial composition and volatile flavour components of off-flavour and normal rice sour soup were examined by high-throughput sequencing and headspace solid-phase microextraction coupled with gas chromatography mass spectrometry.Then,based on Pearson correlation coefficients,the correlations between fungi and bacteria and those between core microorganisms and key volatile flavour components were investigated.The dominant fungal genera included Candida,Dekkera,Pichia,Rhizopus,and Issatchenkia,whereas the dominant bacterial genera included Lactobacillus,Pectinatus,Bifidobacterium,Pseudomonas,and Acetobacter.Compared to normal rice sour soup,off-flavoured rice sour soup contained the significantly increased relative abundance of Candida and the significantly decreased relative abundance of Dkkera.In addition,80 volatile flavour compounds detected in off-flavoured rice sour soup,mainly including esters,acids,and alcohols,were different from those detected in normal rice sour soup.Especially,some substances were only detected in off-flavoured rice sour soup,such as 1-hexanol(68-207μg/kg),butyric acid(20-92μg/kg)and heptanoic acid(12-45μg/kg),which might be the main source of off-flavours.These results provide new ideas and strategies of removing or abating odour from fermented rice sour soup.
基金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.
基金supported by the Project of Traditional Chinese Medicine Bureau of Guangdong Province(No.20201073)the Project of Shandong Provincial Natural Science Foundation(No.ZR2021MH179).
文摘Objective:Based on a Bayesian network model(BNM),we constructed and evaluated a predictive model of Chinese herbal medicines(CHMs)nephrotoxicity,explored its influencing factors,and provided a reference for the prevention and control of nephrotoxicity.Methods:We searched for CHMs with nephrotoxicity through academic journals and academic works,screened non-nephrotoxic CHMs,and then tested the correlation between nephrotoxic and non-nephrotoxic CHMs and their four properties,five flavours,and channel tropism.The screened variables were used to construct the Bayesian network model(BNM),predict important factors affecting the nephrotoxicity of Chinese herbal medicines(CHMs),draw the receiver operating characteristic(ROC)curve of the model,and calculate the area under the curve(AUC)to evaluate the forecasting effect of the model.Results:Medicinal property theory(four properties and five flavours)are important factors affecting the nephrotoxicity of CHMs.Nephrotoxic and non-nephrotoxic CHMs are related to their four propertiesand five flavours(P<0.05).BNM showed that sweetness and flatness wereimportant protective factors for nephrotoxicity of CHMs;the prediction accuracy was 77.92%,the AUC result of the model ROC curve was 0.661(95%CI:0.620-0.701),and the best sensitivity(0.736)and specificity(0.571)were obtained at 0.65.Discussion:Modern mathematical statistics and modeling methods have certain reference significance and application value for the prediction of CHMs nephrotoxicity and toxicology research.
文摘Species of lactic acid bacteria (LAB) represent as potential microorganisms and have been widely applied in food fermentation worldwide. Milk fermentation process has been relied on the activity of LAB, where transformation of milk to good quality of fermented milk products made possible. The presence of LAB in milk fermentation can be either as spontaneous or inoculated starter cultures. Both of them are promising cultures to be explored in fermented milk manufacture. LAB have a role in milk fermentation to produce acid which is important as preservative agents and generating flavour of the products. They also produce exopolysaccharides which are essential as texture formation. Considering the existing reports on several health-promoting properties as well as their generally recognized as safe (GRAS) status of LAB, they can be widely used in the developing of new fermented milk products.
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.
基金funded by the National Natural Science Foundation of China(32172232 and 31771990)the Major Science and Technology Projects of Heilongjiang Province(2021ZX12B05).
文摘The effects of the co-inoculation of Debaryomyces hansenii separately with 3 lactic acid bacteria(LAB),Lactobacillus sakei,Lactobacillus plantarum and Lactobacillus curvatus,on the taste and odour profi les of dry sausages were investigated.The co-inoculated sausages showed higher free amino acid and organic acid contents than the non-inoculated control and sausages inoculated with D.hansenii alone.Meanwhile,the sausages inoculated with D.hansenii+L.plantarum,D.hansenii+L.sakei and D.hansenii+L.curvatus had the highest contents of aldehydes,esters and alcohols,respectively.The results of electronic tongue,electronic nose and sensory evaluation demonstrated that compared with the sausage inoculated with D.hansenii,the sour taste and fl oral odour increased and the fatty odour decreased in the sausage inoculated with D.hansenii+L.sakei;this was more favourable for the development of a desirable fl avour in sausages.Moreover,the partial least squares regression analysis indicated that 10 taste and 33 odour compounds were mainly responsible for the differences in the flavour profiles among the sausages.Overall,these findings contributed to a more comprehensive understanding of the formation of sensory characteristics in dry sausages co-inoculated with yeast and LAB.
基金Supported by the National Natural Science Foundation of China(31472293)
文摘2-methylisoboneol(2-MIB)and geosmin are two typical earthy-musty odour compounds in freshwater.In order to investigate the olfactory thresholds of 2-MIB and geosmin in black carp(Mylopharyngodon piceus)and bighead carp(Hypophthalmichthys nobilis),an improved and optimized pre-treatment method of adsorbing the earthy-musty odours combined with the technology of gas chromatography following microwave distillation-headspace solid-phase microextraction was developed.The fish back muscle samples were placed in vials with the 2-MIB/geosmin solution and reached the adsorption equilibrium.Some samples were evaluated by a panel of ten members using Flavour Profile Analysis(FPA)method,the remaining sample was used for instrumental analysis.In fish muscle blocks,it took 90 and 105 min to establish the absorption equilibrium of 2-MIB and geosmin,respectively.The olfactory thresholds of 2-MIB in the bodies of black carps and bighead carps were 0.35μg/kg and 0.30μg/kg,respectively,while the geosmin thresholds were 0.59μg/kg and 0.51μg/kg,respectively.The concentrations of 2-MIB and geosmin in the bodies of black carps were slightly higher than in bighead carps,which were probably caused by the differences in the body fat content and the volatility of 2-MIB and geosmin.
文摘<span style="font-family:Verdana;"><i><span style="font-family:Verdana;"><i></i></span></i></span><i><span style="font-family:Verdana;"><span style="font-family:Verdana;"><i><span style="font-family:Verdana;">Saccharomyces</span></i></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;"> <i>cerevisiae</i></span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><i><span style="font-family:Verdana;"></span></i></span></span></i><span><span><span style="font-family:;" "=""><span style="font-family:Verdana;"> (baker’s yeast) and wheat flour are the conventional </span><span style="font-family:Verdana;">raw materials used in baking of bread. Wheat flour is preferred due to gluten proteins providing bread elasticity. Interest is shown in using flours from cassava mainly due to economic and health reasons. Cassava does not have gluten protein required for bread elasticity. A different type of yeast would be required to bake bread using cassava flour. We investigated the use of </span><span style="font-family:Verdana;">composite (cassava/wheat) flour technology for bread baking. We also isolated yeast strains from palm wine (SPW) and honey (SH) using enriche</span><span style="font-family:Verdana;">d media and evaluated their ability to produce acceptable cassava/wheat composite flour bread. Total of six yeast (3 each for palm wine and honey) strains identified as </span></span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;"><i></i></span></span></span><i><span style="font-family:Verdana;"><span style="font-family:Verdana;"><i><span style="font-family:Verdana;">Saccharomyces</span></i></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;"> <i>cerevisiae</i></span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><i><span style="font-family:Verdana;"></span></i></span></span></i><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;"> were isolated. Two strains designated SPW and SH were selected and used for bread production. A commercial yeast strain (CY) was used as control. The major interest in this study included aroma, colour, taste, crust/texture, pore size, loaf weight and volume. Yeas</span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">t concentration</span></span></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;">1% - 3%, and flour composite combinations of 90% wheat/10% cassava, 80% wheat/20% cassava, and 70% wheat/30% cassava were studied. The control was 100% wheat flour. Bread made from 90W:10C and 80W:20C compared favourably with bread made from 100% wheat flour. Loaf volumes were: SPW (850 cm</span><sup><span style="font-family:Verdana;">3</span></sup><span style="font-family:Verdana;">), CY (760 cm</span><sup><span style="font-family:Verdana;">3</span></sup><span style="font-family:Verdana;">) and SH (570 cm</span><sup><span style="font-family:Verdana;">3</span></sup><span style="font-family:Verdana;">), whilst loaf weights were: 243</span></span></span></span><span><span><span style="font-family:;" "=""> </span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">g for SPW, 260</span></span></span><span><span><span style="font-family:;" "=""> </span></span></span><span><span><span style="font-family:;" "=""><span style="font-family:Verdana;">g for CY and 298 for SH. Pore size estimations were: SPW loaf porosity (0.765), CY (0.740) and SH (0.655). Yeast concentrations of 2.5% performed best when SPW was used to produce bread from 70W:30C composite loaf. SPW also displayed combined </span><span style="font-family:Verdana;">role of gas production, aroma and flavor development in wheat/cassava composite</span><span style="font-family:Verdana;"> bread. Mean performance of CY, SH and SPW on sensory parameters of bread produced, varied significantly (p < 0.05). Preference for aroma, colour, taste, crust/texture and general acceptability was in the order of SPW > CY > SH.</span></span></span></span>
文摘An assumption that <em>all</em> the six flavour quarks are attributed to be the components of <em>a same, a</em> <em>common</em> isospin multiplets space named <strong>STS</strong> is proposed. Base on <strong>Pauli Exclusion Principle</strong>, every quark is assigned to different flavour marks in STS. Every flavour quark possesses <em>its own colour spectral line array</em> specially appointed. The collection of colour spectral line arrays of the six flavour quarks constructs together the <strong>CSDF</strong>, Colour Spectrum Diagram of Flavour, further baryons and mesons could be constructed from <strong>CSDF</strong>. STS, Spin Topological Space is a math frame with infinite dimensional matrix representation for spin angular momentum. Flavours is an isospin angular momentum coupling phenomena of the three-colour-quarks.
文摘Most food flavours have been shown to contain high quantities of cooking salt, followed by flavour enhancers such as sodium glutamate, disodium inosinate, disodium guanylate and hydrogenated oils. Excess of these substances is associated with cardiovascular diseases and neurodegenerative disorders. In an effort to reduce the harmful effects of these synthetic substances, this study therefore aimed to formulate organic, nutritious food flavours with good storage stability from less harmful locally available food ingredients. A survey was carried out in 130 households and restaurants in the city of Yaoundé Cameroon, in order to evaluate the level of consumption of industrial flavours. Certain ingredients such as prawns, onions, garlic, white peppers, gingers and salt were used in some households as organic flavours. These ingredients and others were used to prepare 5 organic flavours. Their sensory and nutritional analyses and stability to storage within 90 days were evaluated. The survey revealed that 74.6% of respondents consume industrial flavours, with the cube flavour being the most widely consumed (81%). Two of the 5 organic flavours (434 and 634) had highest scores for general acceptability. The nutritional analyses of the formulae retained (434 and 634), showed that they contained: 11.08% and 10.68% fresh weight for moisture, 47.63% and 43.53% protein, 16.52% and 13.62% lipids, 2.20% and 2.44% fibres, 11.69% and 16.39% carbohydrates. Formula 434, the most accepted, had higher contents of Ca (257.97), Mg (115.91), K (1163), Zn (2.98), Cu (1.02) and Fe (12.43 mg/100g DM) while the second (634) had higher contents of sodium (3270.48) and manganese (2.18 mg/100g). Their water activity during storage in polypropylene bags for 90 days ranged from 0.39 - 0.58 at a temperature of 26.6˚C - 37˚C. The oxidative stability (90 days), determined by the acid and peroxide indices, was 9.18 - 14.13 mg KOH/g and 1.98 - 6.46 meq O2/Kg, respectively indicating good stability for 90 days of storage. The high levels of proteins and minerals in our two products justify their umami taste and can be used as highly nutritional food flavour enhancers to prevent cardiovascular diseases, especially in the elderly.
文摘 A good flavour must taste realistic and natural as well as performing under tough conditions, says Mairi Coia.
In conjunction with texture or mouthfeel, flavour is the most important aspect of food. It is the one thing can bring consumers back to a product again and again - or not, as the case may be. In short, taste is the number one attribute in food and that is why the global fiavour business is worth A5 billion every year as manufacturers strive to make food taste better and fresher for longer.……
文摘The spin-charge-family theory is a kind of the Kaluza-Klein theories, but with two kinds of the spin connection fields, which are the gauge fields of the two kinds of spins. The SO(13,1) representation of one kind of spins manifests in d = (3 + 1) all the properties of family members as assumed by the standard model;the second kind of spins explains the appearance of families. The gauge fields of the first kind, carrying the space index m = (0,...,3), manifest in d = (3 + 1) all the vector gauge fields assumed by the standard model. The gauge fields of both kinds of spins, which carry the space index (7, 8) gaining at the electroweak break nonzero vacuum expectation values, manifest in d = (3 + 1) as scalar fields with the properties of the Higgs scalar of the standard model with respect to the weak and the hyper charge ( and , respectively), while they carry additional quantum numbers in adjoint representations, offering correspondingly the explanation for the scalar Higgs and the Yukawa couplings, predicting the fourth family and the existence of several scalar fields. The paper 1) explains why in this theory the gauge fields are with the scalar index s = (5,6,7,8) doublets with respect to the weak and the hyper charge, while they are with respect to all the other charges in the adjoint representations;2) demonstrates that the spin connection fields manifest as the Kaluza-Klein vector gauge fields, which arise from the vielbeins;and 3) explains the role of the vielbeins and of both kinds of the spin connection fields.
文摘The (extremely efficient) standard model of the elementary particles and fields makes several assumptions, which call for explanations. Any theory offering next step beyond the standard model must explain at least the existence and properties of families and their members and correspondingly the existence of the scalar Higgs and the Yukawa couplings, which in this model take care of masses of fermions and weak bosons and influence the decaying properties of families. The spin-charge-family theory [1-11] is offering a possible explanation for the assumptions of the standard model—for the appearance of families and their members (for the charges of a family members), for the gauge fields, for the scalar fields—interpreting the standard model as its low energy effective manifestation. The spin-charge-family theory predicts at the low energy regime two decoupled groups of four families of quarks and leptons. The predicted fourth family waits to be observed, while the stable fifth family is the candidate to form the dark matter. In this paper properties of families are analysed. The appearance of several scalar fields, all in the bosonic (adjoint) representations with respect to the family groups, while they are doublets with respect to the weak charge, is presented, their properties discussed, it is explained how these scalar fields can effectively be interpreted as the standard model Higgs and the Yukawa couplings. The spin-charge-family theory predicts that there are no supersymmetric partners of the observed fermions and bosons.
基金supported by the National Key Research and Development Program of China under Grant Nos.2017YFA0402100 and 2022YFA1601900the National Natural Science Foundation of China(NSFC)under Grant Nos.11435003,11575091,11575094,11925504,11975015,12175245,12175005,11705209,12205312,12275100,11961141015 and 12061141007Chinese Academy of Sciences,Fundamental Research Funds for the Central Universities,Peking University Funds for the New Faculty Startup program.We thank Franz Muheim and Niels Tuning for suggestions in improving the draft.
文摘Heavy flavour physics provides excellent opportunities to indirectly search for new physics at very high energy scales and to study hadron properties for deep understanding of the strong interaction.The LHCb experiment has been playing a leading role in the study of heavy flavour physics since the start of the LHC operations about ten years ago,and made a range of high-precision measurements and unexpected discoveries,which may have far-reaching implications on the field of particle physics.This review highlights a selection of the most influential physics results on CP violation,rare decays,and heavy flavour production and spectroscopy obtained by LHCb using the data collected during the first two operation periods of the LHC.The upgrade plan of LHCb and the physics prospects are also briefly discussed.
文摘A measurement of the lifetimes of theΩ_(c)^(0)andΞ_(c)^(0)baryons is reported using proton-proton collision data at a centre-of-mass energy of 13 TeV,corresponding to an integrated luminosity of 5.4 fb;collected by the LHCb experiment.TheΩ_(c)^(0)andΞ_(c)^(0)baryons are produced directly from proton interactions and reconstructed in the p K^(-)K^(+)π^(+)nal state.TheΩ_(c)^(0)lifetime is measured to be 276.5±13.4±4.4±0.7 fs,and theΞ_(c)^(0)lifetime is measured to be 148.0±2.3±2.2±0.2 fs,where the first uncertainty is statistical,the second systematic,and the third due to the uncertainty on the D^(0)lifetime.These results con firm previous LHCb measurements based on semileptonic beauty-hadron decays,which disagree with earlier results of a four times shorterΩ_(c)^(0)lifetime,and provide the single most precise measurement of theΩ_(c)^(0)lifetime.
基金supported by the Scientific Research Projects Coordination Unit of Nigde Omer Halisdemir University within the scope of GTB 2018/02-BAGEPGulsoy carbonated drinks limited company(Nigde,Turkey)for its CO^(2)support and,Prof Dr Murat YILMAZTEKIN(Inonu University),Dr Erdal AGCAM and Prof Dr Hasan USLU for support,assistance in some analyses and critical reading,respectively.
文摘This study was carried out to develop a new functional fermented beverage that combines both the functional composition of grape(Tarsus beyazi)juice and metabolic products of the yeast Williopsis saturnus.For this reason,two trials were conducted.First,the effect of different inoculation ratios and low fermentation temperatures at different times was examined.In naturally flavoured beverages,there was generally a decrease in total phenolic substance,antioxidant activity and total flavonoid amount with increasing fermentation time and inoculation ratio.The panellists chose b-15d(1×10^(6)cells/mL W.saturnus yeast addition,15 days fermentation)and then c-15d(1×10^(7)cells/mL W.saturnus yeast addition,15 days fermentation)the most out of different beverages produced.Fermentation performed with yeasts inoculated at the rate of 1×10^(6)and 1×10^(7)cells/mL for 15 days was selected for the second trials based on both general and sensory analyses.For this reason,these beverages,which were most preferred by the panellists,were re-manufactured and naturally flavoured carbonated beverages were produced by adding CO_(2) with the post-mix method.Brix,sucrose,glucose and fructose values were determined in lower amounts in natural flavoured carbonated beverages compared to grape juice,which is given importance by consumers.As in naturally flavoured beverages,carbonated beverages also decreased in total phenolic substance,antioxidant activity and total flavonoid amount with increasing fermentation time.In addition,the c-15d natural flavoured carbonated beverage(1×10^(7)cells/mL W.saturnus yeast addition,15 days fermentation)was more favoured by the panellists than the commercially purchased carbonated beverage.The results reported here are considered to be a good starting point for the development of new naturally flavoured and/or carbonated fermented beverages from the under-consumed grape.
基金This work was supported by the Science and Technology Innovation Project of the Chinese Academy of Agricultural Sciences(CAASASTIP-201X-IAPPST),China.
文摘Button mushroom(Agaricus bisporus)is sold well for its unique flavour and nutritional benefits.However,the mushroom flavour deteriorates quickly during storage because of its delicate structure and high moisture.In this study,the effects of nitric oxide(NO)application on flavour compounds and antioxidant enzyme activities of stored button mushrooms were investigated.The button mushrooms were immersed in the NO donor sodium nitroprusside(15μmol/L)for 3 min and then stored under the condition of 4℃,90%relative humidity for 12 days.Results showed that the treated mushrooms have reduced weight loss rate,uniform white colour,and higher firmness during storage.Compared to the control,the ketones,alcohols,esters,and aldehydes in the NO-treated button mushroom increased sharply at 3 days of storage and then showed a continuing decline trend,except ester compounds which reached the peak value at 6 days of storage.In addition,NO treatment increased the total phenolics and catalase activity and inhibited the polyphenol oxidase activity in the stored button mushroom.These results indicated that NO treatment is an alternative storage technology to enhance antioxidant capacity and maintain flavour and consumer acceptance of stored button mushroom.
基金supported by Thailand Science Research and Innovation(TSRI),Basic Research Fund:Fiscal year 2021 under project number 64A306000038 to N.S.
文摘Beside a source of bioactive compounds, honey represents untapped-reservoir of beneficial microbes. Next generation sequencing technology was applied to aid the discovery of newly-isolated flavour yeast Torulaspora delbrueckii strain GT-ROSE1 from honey samples. Owing to the presence of natural duplicate regulatory sites in aromatic genes, it was used to create value-added fermented honey with unique aroma-flavour profile. This osmophilic strain could assimilate different carbons and tolerated to low pHs, high ethanol and sugars, exhibiting useful traits for food and alcoholic fermentation of sugar-based industries. Global analysis of aroma-flavour profile revealed higher total concentrations of key compounds after fermentation by GT-ROSE1, compared to commercial wine yeasts. Twenty-four volatile compounds were identified using a nontargeted HS-SPME-GC-MS method. High odour activity values and quantitative sensory analysis indicated fruity and rose flowery aroma of key compounds nonanol and 2-phenylethanol, respectively. Importantly, fermented Tetragonula pagdeni Schwarz honey with observed excellent antioxidant property displayed appealing characteristic of enhanced 2-phenylethanol of rose-like flavour with odour threshold of 16.08. Thus, flavour yeast could be used to improve chemical content and enhance sensory value of local food products.
