Aging in oak barrels is widely used in enology which could bring flavor changes and aromatic complexity to wines.In the present study,the aroma compounds were analyzed from the‘Merlot’dry red wines,which were fermen...Aging in oak barrels is widely used in enology which could bring flavor changes and aromatic complexity to wines.In the present study,the aroma compounds were analyzed from the‘Merlot’dry red wines,which were fermented in two types of fermenters(stainless steel tank and rotated oak barrel)and aged in six types of oak barrels(three geographic origins×two toasting degrees)for different time(0,3,6 and 9 months,respectively).Results showed that 30 volatiles were associated with barrels and increased during oak aging.The fermenters could influence the intensities of the toast,leathery,smoky,fruity,floral and caramel aromas.The concentration of whisky lactone,eugenol,cis-isoeugenol,and the intensities of the toast and spicy aromas were highest in the wines aged in American oak and were lowest in the wines aged in French oak barrels.The concentrations of guaiacol,syringol,trans-isoeugenol,furfural alcohol,vanilla,cis-whisky lactone enabled the medium toasting barrels to be distinguished from the light toasting ones.The compounds originating from the barrels could be used to distinguish the types of different barrels,but the other general grape-derived and fermentation-derived volatiles could not.The fermenters,oak species and toasting degrees of the barrels all had significant effects on the aroma profiles of the aged‘Merlot’dry red wines,but the influence of the geographic origin was not obvious.展开更多
Solution processability significantly advances the development of highly-efficient perovskite solar cells.However,the precursor solution tends to undergo irreversible degradation reactions,impairing the device perform...Solution processability significantly advances the development of highly-efficient perovskite solar cells.However,the precursor solution tends to undergo irreversible degradation reactions,impairing the device performance and reproducibility.Here,we utilize a reductive natural amino acid,Nacetylcysteine(NALC),to stabilize the precursor solution for printable carbon-based hole-conductorfree mesoscopic perovskite solar cells.We find that I_(2) can be generated in the aged solution containing methylammonium iodide(MI) in an inert atmosphere and speed up the MA-FA^(+)(formamidinium) reaction which produces large-size cations and hinders the formation of perovskite phase.NALC effectively stabilizes the precursor via its sulfhydryl group which reduces I_(2) back to I^(-)and provides H^(+).The NALC-stabilized precursor which is aged for 1440 h leads to devices with a power conversion efficiency equivalent to 98% of that for devices prepared with the fresh precursor.Furthermore,NALC improves the device power conversion efficiency from 16.16% to 18.41% along with enhanced stability under atmospheric conditions by modifying grain boundaries in perovskite films and reducing associated defects.展开更多
This study investigated the action of proteolytic enzymes in the production of goat viscera hydrolysates,and their flavoring potential.The study focus the production of flavor precursor molecules and the formation of ...This study investigated the action of proteolytic enzymes in the production of goat viscera hydrolysates,and their flavoring potential.The study focus the production of flavor precursor molecules and the formation of volatile compounds resulting from four hydrolysis treatments:HA-Alcalase®,HF-Flavourzyme®,HN-Neutrase®,and HFN-Flavourzyme® and Neutrase®.The highest degree of hydrolysis (26.74%),number (23 volatiles) and concentration of volatile compounds (274.0 μg/L) were obtained with the action of Alcalase.The main classes of volatile compounds identified in hydrolysates included acids,aldehydes,pyrazines,terpenes and Streacker aldehydes.Amino acids,sugars and fatty acids were identified with higher concentrations in HF and HFN hydrolysates due to the low participation of these precursors in the formation of volatile compounds.Therefore,the use of Alcalase in the proteolysis of goat viscera stood out compared to other enzymes,providing impacting aroma compounds,such as pyrazines,for meat flavor.展开更多
Aroma(volatile)compounds play important ecological functions in plants,and also contribute to the quality of plant-derived foods.Moreover,chiral aroma compounds affect their functions in plants and lead to different f...Aroma(volatile)compounds play important ecological functions in plants,and also contribute to the quality of plant-derived foods.Moreover,chiral aroma compounds affect their functions in plants and lead to different flavor quality properties.Formations of chiral aroma compounds are due to the presence of enzymes producing these compounds in plants,which are generally involved in the final biosynthetic step of the aroma compounds.Here,we review recent progress in research on the plant-derived enzymes producing chiral aroma compounds,and their changes in response to environmental factors.The chiral aroma enzymes that have been reported produce(R)-linalool,(S)-linalool,(R)-limonene,and(S)-limonene,etc.,and these enzymes are found in various plant species.We also discuss the origins of enantioselectivity in the plant-derived enzymes producing chiral aroma compounds and summarize the potential use of plants containing enzymes producing chiral aroma compounds for producing chiral flavors/fragrances.展开更多
This study reports the morphological characteristics of anomalous variations in Global Navigation Satellite System Total Electron Content(GNSS-TEC) prior to the strong local earthquakes(EQ) that occurred during the pe...This study reports the morphological characteristics of anomalous variations in Global Navigation Satellite System Total Electron Content(GNSS-TEC) prior to the strong local earthquakes(EQ) that occurred during the period of 2011-2015.We have analyzed 20 earthquakes of magnitude M> 5.6.A statistical technique is implemented on the data of six GNSS stations located in Tashkent,Kitab,and Maidanak in Uzbekistan,and Islamabad,Multan,Quetta in Pakistan.The results show continuous anomalous variations in TEC during 24 h befo re the occupancy of local earthquakes.It is shown that the precursors before the occurrence of strong earthquakes,in particular of magnitude 5.7,7.7,7.5,7.8 and 7.3 are detected near Eastern Uzbekistan(26 May 2013),Southwestern Pakistan(24 September 2013),Hindukush region of Afghanistan(26 October 2015),and Central Nepal(25 April 2015) and(12 May 2015),respectively.The ionospheric anomalies appearing before the strong earthquakes at six GNSS stations are registered in 14cases(70%) out of 20 selected EQs.It is depicted that anomalies referred to as ionospheric precursors appeared about 1-7 days prior to the occurrence of strong earthquakes.展开更多
Tilapia is a freshwater fish group with a sustainable prospect but suffers off-notes appearing during cooking processes.To promote pleasant odorants by thermal cooking processes,tilapia fillets were cooked in differen...Tilapia is a freshwater fish group with a sustainable prospect but suffers off-notes appearing during cooking processes.To promote pleasant odorants by thermal cooking processes,tilapia fillets were cooked in different ways(roasting,microwave-heating,boiling and steaming).Their aroma profiles were analysed with special focus on off-notes and umami-enhancing odorants by principal component analysis,and correlated with the heating time,colour,moisture and water activity by partial least squares regression analysis.Results showed that the“green”and“earthy”off-notes were highly correlated with the boiling process(excess of water,short heating time),while most of the umami-enhancing odorants had a high association with the roasting process(low water content,long heating time,better Maillard reaction).This study indicated that roasting is the most adapted cooking process promoting Maillard-derived aromas,umami-enhancing aromas and meanwhile,reducing off-notes.This research helps in understanding the off-note generation in tilapia and promoting desirable umami-enhancing odorants.展开更多
Aroma compounds are low-molecular-weight organic volatile molecules and are broadly utilized in the food industry.However,due to their high volatility and evaporative losses during processing and storage,the stabiliza...Aroma compounds are low-molecular-weight organic volatile molecules and are broadly utilized in the food industry.However,due to their high volatility and evaporative losses during processing and storage,the stabilization of these volatile ingredients using encapsulation is a commonly investigated practice.Complexation of aroma compounds using starch inclusion complex could be a potential approach due to the hydrophobicity of the left-handed single helical structure.In the present study,we used starch of three different V-type structures,namely V,V,and V,to encapsulate six different aroma compounds,including1-decanol(DN),cis-3-hexen-1-ol(HN),4-allylanisole(AN),γ-decalactone(DA),trans-cinnamaldehyde(CA),and citral(CT).The formed inclusion complexes samples were characterized using complementary techniques,including X-ray diffraction(XRD)and differential scanning calorimetry(DSC).The results showed that upon complexation with aroma compounds,all V-subtypes retained their original crystalline structures.However,different trends of crystallinity were observed for each type of the prepared inclusion complexes.Additionally,among three V-type starches,V-type starch formed inclusion complexes with aroma compounds most efficiently and promoted the formation of FormⅡcomplex.This study suggested that the structure of aroma compounds and the type of V starch could both affect the complexation properties.展开更多
Meat products are an important part in our daily diet,providing valuable nutrients for the human body.However,heating processes cause the meat to become more appetizing with changes in texture,appearance,flavor,and ch...Meat products are an important part in our daily diet,providing valuable nutrients for the human body.However,heating processes cause the meat to become more appetizing with changes in texture,appearance,flavor,and chemical properties by the altering of protein structure and other ingredients.As one kind of cooking-induced contaminants,heterocyclic aromatic amines(HAAs)are widely present in protein aceous food products with strong carcinogenic and mutagenic properties.In order to promote the safety of traditional meat products,this review focused on the formation,metabolism,biological monitoring and inhibitory mechanism of HAA.An overview of the formation pathways,hazards,and control methods of HAAs during food processing in recent years was studied,aiming to provide some valuable information for exploring effective methods to inhibit the production of associated hazards during food processing.Systematic selection of different types of flavonoids to explore their effects on the formation of HAAs in an actual barbecue system can provide theoretical reference for effectively controlling the formation of HAAs and reducing their harm to human health.展开更多
Although perifollicular repigmentation in the vitiligo lesions is owing to activation of follicular melanocyte stem cells and/or precursor cells followed by supplying matured melanocytes, the underlying mechanism of d...Although perifollicular repigmentation in the vitiligo lesions is owing to activation of follicular melanocyte stem cells and/or precursor cells followed by supplying matured melanocytes, the underlying mechanism of diffuse repigmentation on the whole vitiligo surface remains still unknown. In addition to the presence of remaining melanocytes, it is conceivable that dermal melanocyte precursor cells contribute to induce diffuse repigmentation after treatment. Therefore, we investigated here whether dermal and follicular melanocyte precursor cells were reduced or not in vitiligo lesions. We performed an immunostaining for Nestin and p75NGFR as dermal melanocyte precursor cells and MITF/Fzd4 as follicular melanocyte precursor cells and compared the positive cells number between lesions and non-lesions (n = 11). Although MITF<sup>+</sup>/Fzd4<sup>+</sup> cells in the hair follicle were significantly decreased in number in the lesions, Nestin<sup>+</sup> and p75NGFR<sup>+</sup> cells were not. This result indicates that dermal precursor cells could be retained in the vitiligo lesions but be disturbed to differentiate into matured melanocytes.展开更多
Chilled chicken has become the mainstream of chicken consumption.In order to explore the effect of post-mortem aging on water-soluble flavor precursors of chicken,pH,adenosine triphosphate(ATP)degradation,flavor nucle...Chilled chicken has become the mainstream of chicken consumption.In order to explore the effect of post-mortem aging on water-soluble flavor precursors of chicken,pH,adenosine triphosphate(ATP)degradation,flavor nucleosides,free amino acids and water-soluble low molecular weight peptides were determined using Qingyuan partridge yellow-feathered broilers as material during 0-4℃ post-mortem aging in 48 h.The results showed that the pH value fell to the limit pH 5.64(4 h)in chicken breast and 6.21(3 h)in thigh.Regardless of chicken breast or thigh,ATP dropped rapidly within 3 h.It was found that the K-value in chicken thigh was the lowest at 2 h indicating the freshness was the best.Considering the equivalent umami concentration(EUC),the value at 3 h and 4 h was relatively high,but the corresponding electronic tongue umami value was not high,which further showed that the water-soluble low molecular taste peptide played an important role on the post-mortem aging process.Combined with cluster analysis and partial least squares discriminant analysis(PLS-DA),it was preliminarily inferred that the optimal time for chilled chicken during 0-4℃ post-mortem aging was 2 h,which could provide a theoretical basis for the further processing of fresh chicken.展开更多
We statistically validate the 2011-2022 earthquake prediction records of Ada, the sixth finalist of the 2nd China AETA in 2021, who made 147 earthquake predictions (including 60% of magnitude 5.5 earthquakes) with a p...We statistically validate the 2011-2022 earthquake prediction records of Ada, the sixth finalist of the 2nd China AETA in 2021, who made 147 earthquake predictions (including 60% of magnitude 5.5 earthquakes) with a prediction accuracy higher than 70% and a confidence level of 95% over a 12-year period. Since the reliable earthquake precursor signals described by Ada and the characteristics of Alfvén waves match quite well, this paper proposes a hypothesis on how earthquakes are triggered based on the Alfvén (Q G) torsional wave model of Gillette et al. When the plume of the upper mantle column intrudes into the magma and lithosphere of the soft flow layer during the exchange of hot and cold molten material masses deep inside the Earth’s interior during ascent and descent, it is possible to form body and surface plasma sheets under certain conditions to form Alfven nonlinear isolated waves, and Alfven waves often perturb the geomagnetic field, releasing huge heat and kinetic energy thus triggering earthquakes. To explain the complex phenomenon of how Ada senses Alvfen waves and how to locate epicenters, we venture to speculate that special magnetosensory cells in a few human bodies can sense earthquake precursors and attempt to hypothesize an algorithm that analyzes how the human biological nervous system encodes and decodes earthquake precursors and explains how human magnetosensory cells can solve complex problems such as predicting earthquake magnitude and locating epicenters.展开更多
基金the financial support received from The Key Project of R&D Program of Ningxia Hui Autonomous Region,China(2022BBF01003)China Agriculture Research System of MOF and MARA(CARS-29).
文摘Aging in oak barrels is widely used in enology which could bring flavor changes and aromatic complexity to wines.In the present study,the aroma compounds were analyzed from the‘Merlot’dry red wines,which were fermented in two types of fermenters(stainless steel tank and rotated oak barrel)and aged in six types of oak barrels(three geographic origins×two toasting degrees)for different time(0,3,6 and 9 months,respectively).Results showed that 30 volatiles were associated with barrels and increased during oak aging.The fermenters could influence the intensities of the toast,leathery,smoky,fruity,floral and caramel aromas.The concentration of whisky lactone,eugenol,cis-isoeugenol,and the intensities of the toast and spicy aromas were highest in the wines aged in American oak and were lowest in the wines aged in French oak barrels.The concentrations of guaiacol,syringol,trans-isoeugenol,furfural alcohol,vanilla,cis-whisky lactone enabled the medium toasting barrels to be distinguished from the light toasting ones.The compounds originating from the barrels could be used to distinguish the types of different barrels,but the other general grape-derived and fermentation-derived volatiles could not.The fermenters,oak species and toasting degrees of the barrels all had significant effects on the aroma profiles of the aged‘Merlot’dry red wines,but the influence of the geographic origin was not obvious.
基金financial support from the National Natural Science Foundation of China(grant nos.52172198,51902117,and 91733301)。
文摘Solution processability significantly advances the development of highly-efficient perovskite solar cells.However,the precursor solution tends to undergo irreversible degradation reactions,impairing the device performance and reproducibility.Here,we utilize a reductive natural amino acid,Nacetylcysteine(NALC),to stabilize the precursor solution for printable carbon-based hole-conductorfree mesoscopic perovskite solar cells.We find that I_(2) can be generated in the aged solution containing methylammonium iodide(MI) in an inert atmosphere and speed up the MA-FA^(+)(formamidinium) reaction which produces large-size cations and hinders the formation of perovskite phase.NALC effectively stabilizes the precursor via its sulfhydryl group which reduces I_(2) back to I^(-)and provides H^(+).The NALC-stabilized precursor which is aged for 1440 h leads to devices with a power conversion efficiency equivalent to 98% of that for devices prepared with the fresh precursor.Furthermore,NALC improves the device power conversion efficiency from 16.16% to 18.41% along with enhanced stability under atmospheric conditions by modifying grain boundaries in perovskite films and reducing associated defects.
基金the Conselho Nacional de Desenvolvimento Científico e Tecnol´ogico(National Council for Scientific and Technological Development,CNPq)the Coordenaç˜ao de Aperfeiçoamento de Pessoal de Nível Superior-Brasil(Coordination for the Improvement of Higher Education Personnel-Brazil,CAPES)+2 种基金the Fundaç˜ao de Apoio`a Pesquisa do Estado da Paraíba(The Paraiba State Foundation for the Support of Research,FAPESQ)their financial support in Project 005/2019/PRONEXfor the scholarship granted to the first author.
文摘This study investigated the action of proteolytic enzymes in the production of goat viscera hydrolysates,and their flavoring potential.The study focus the production of flavor precursor molecules and the formation of volatile compounds resulting from four hydrolysis treatments:HA-Alcalase®,HF-Flavourzyme®,HN-Neutrase®,and HFN-Flavourzyme® and Neutrase®.The highest degree of hydrolysis (26.74%),number (23 volatiles) and concentration of volatile compounds (274.0 μg/L) were obtained with the action of Alcalase.The main classes of volatile compounds identified in hydrolysates included acids,aldehydes,pyrazines,terpenes and Streacker aldehydes.Amino acids,sugars and fatty acids were identified with higher concentrations in HF and HFN hydrolysates due to the low participation of these precursors in the formation of volatile compounds.Therefore,the use of Alcalase in the proteolysis of goat viscera stood out compared to other enzymes,providing impacting aroma compounds,such as pyrazines,for meat flavor.
基金supported by the financial supports from the Guangdong Basic and Applied Basic Research Foundation(2020A1515010539)the Medical Science and Technology Research Foundation of Guangdong Province,China(A2019046)+1 种基金Guangdong Province Higher Vocational Colleges&Schools Pearl River Scholar(50117G25002)the Key Project of Universities in Guangdong Province(2021ZDZX4066).
文摘Aroma(volatile)compounds play important ecological functions in plants,and also contribute to the quality of plant-derived foods.Moreover,chiral aroma compounds affect their functions in plants and lead to different flavor quality properties.Formations of chiral aroma compounds are due to the presence of enzymes producing these compounds in plants,which are generally involved in the final biosynthetic step of the aroma compounds.Here,we review recent progress in research on the plant-derived enzymes producing chiral aroma compounds,and their changes in response to environmental factors.The chiral aroma enzymes that have been reported produce(R)-linalool,(S)-linalool,(R)-limonene,and(S)-limonene,etc.,and these enzymes are found in various plant species.We also discuss the origins of enantioselectivity in the plant-derived enzymes producing chiral aroma compounds and summarize the potential use of plants containing enzymes producing chiral aroma compounds for producing chiral flavors/fragrances.
基金supported by the National Natural Science Foundation of China (42030202)。
文摘This study reports the morphological characteristics of anomalous variations in Global Navigation Satellite System Total Electron Content(GNSS-TEC) prior to the strong local earthquakes(EQ) that occurred during the period of 2011-2015.We have analyzed 20 earthquakes of magnitude M> 5.6.A statistical technique is implemented on the data of six GNSS stations located in Tashkent,Kitab,and Maidanak in Uzbekistan,and Islamabad,Multan,Quetta in Pakistan.The results show continuous anomalous variations in TEC during 24 h befo re the occupancy of local earthquakes.It is shown that the precursors before the occurrence of strong earthquakes,in particular of magnitude 5.7,7.7,7.5,7.8 and 7.3 are detected near Eastern Uzbekistan(26 May 2013),Southwestern Pakistan(24 September 2013),Hindukush region of Afghanistan(26 October 2015),and Central Nepal(25 April 2015) and(12 May 2015),respectively.The ionospheric anomalies appearing before the strong earthquakes at six GNSS stations are registered in 14cases(70%) out of 20 selected EQs.It is depicted that anomalies referred to as ionospheric precursors appeared about 1-7 days prior to the occurrence of strong earthquakes.
基金supported in part by the China Scholarship Council Fund
文摘Tilapia is a freshwater fish group with a sustainable prospect but suffers off-notes appearing during cooking processes.To promote pleasant odorants by thermal cooking processes,tilapia fillets were cooked in different ways(roasting,microwave-heating,boiling and steaming).Their aroma profiles were analysed with special focus on off-notes and umami-enhancing odorants by principal component analysis,and correlated with the heating time,colour,moisture and water activity by partial least squares regression analysis.Results showed that the“green”and“earthy”off-notes were highly correlated with the boiling process(excess of water,short heating time),while most of the umami-enhancing odorants had a high association with the roasting process(low water content,long heating time,better Maillard reaction).This study indicated that roasting is the most adapted cooking process promoting Maillard-derived aromas,umami-enhancing aromas and meanwhile,reducing off-notes.This research helps in understanding the off-note generation in tilapia and promoting desirable umami-enhancing odorants.
基金funded by the USDA National Institute of Food and Agriculture,Agriculture and Food Research Initiative Program,Competitive Grants Program award from the Improving Food Quality(A1361)program FY 2018 as grant#2018-67017-27558。
文摘Aroma compounds are low-molecular-weight organic volatile molecules and are broadly utilized in the food industry.However,due to their high volatility and evaporative losses during processing and storage,the stabilization of these volatile ingredients using encapsulation is a commonly investigated practice.Complexation of aroma compounds using starch inclusion complex could be a potential approach due to the hydrophobicity of the left-handed single helical structure.In the present study,we used starch of three different V-type structures,namely V,V,and V,to encapsulate six different aroma compounds,including1-decanol(DN),cis-3-hexen-1-ol(HN),4-allylanisole(AN),γ-decalactone(DA),trans-cinnamaldehyde(CA),and citral(CT).The formed inclusion complexes samples were characterized using complementary techniques,including X-ray diffraction(XRD)and differential scanning calorimetry(DSC).The results showed that upon complexation with aroma compounds,all V-subtypes retained their original crystalline structures.However,different trends of crystallinity were observed for each type of the prepared inclusion complexes.Additionally,among three V-type starches,V-type starch formed inclusion complexes with aroma compounds most efficiently and promoted the formation of FormⅡcomplex.This study suggested that the structure of aroma compounds and the type of V starch could both affect the complexation properties.
基金supported by National Postdoctoral Program(2020M682073)the National Natural Science Foundation of China(NSFC,32061160477)+1 种基金The National Natural Science Foundation of China(32272315,32072209)the Natural Science Foundation of Guangdong Province(2022A1515010694).
文摘Meat products are an important part in our daily diet,providing valuable nutrients for the human body.However,heating processes cause the meat to become more appetizing with changes in texture,appearance,flavor,and chemical properties by the altering of protein structure and other ingredients.As one kind of cooking-induced contaminants,heterocyclic aromatic amines(HAAs)are widely present in protein aceous food products with strong carcinogenic and mutagenic properties.In order to promote the safety of traditional meat products,this review focused on the formation,metabolism,biological monitoring and inhibitory mechanism of HAA.An overview of the formation pathways,hazards,and control methods of HAAs during food processing in recent years was studied,aiming to provide some valuable information for exploring effective methods to inhibit the production of associated hazards during food processing.Systematic selection of different types of flavonoids to explore their effects on the formation of HAAs in an actual barbecue system can provide theoretical reference for effectively controlling the formation of HAAs and reducing their harm to human health.
文摘Although perifollicular repigmentation in the vitiligo lesions is owing to activation of follicular melanocyte stem cells and/or precursor cells followed by supplying matured melanocytes, the underlying mechanism of diffuse repigmentation on the whole vitiligo surface remains still unknown. In addition to the presence of remaining melanocytes, it is conceivable that dermal melanocyte precursor cells contribute to induce diffuse repigmentation after treatment. Therefore, we investigated here whether dermal and follicular melanocyte precursor cells were reduced or not in vitiligo lesions. We performed an immunostaining for Nestin and p75NGFR as dermal melanocyte precursor cells and MITF/Fzd4 as follicular melanocyte precursor cells and compared the positive cells number between lesions and non-lesions (n = 11). Although MITF<sup>+</sup>/Fzd4<sup>+</sup> cells in the hair follicle were significantly decreased in number in the lesions, Nestin<sup>+</sup> and p75NGFR<sup>+</sup> cells were not. This result indicates that dermal precursor cells could be retained in the vitiligo lesions but be disturbed to differentiate into matured melanocytes.
基金supported by China Agriculture Research System of MOF and MARA (CARS-41)Wens Fifth Five R&D Major Project (WENS-2020-1-ZDZX-007)
文摘Chilled chicken has become the mainstream of chicken consumption.In order to explore the effect of post-mortem aging on water-soluble flavor precursors of chicken,pH,adenosine triphosphate(ATP)degradation,flavor nucleosides,free amino acids and water-soluble low molecular weight peptides were determined using Qingyuan partridge yellow-feathered broilers as material during 0-4℃ post-mortem aging in 48 h.The results showed that the pH value fell to the limit pH 5.64(4 h)in chicken breast and 6.21(3 h)in thigh.Regardless of chicken breast or thigh,ATP dropped rapidly within 3 h.It was found that the K-value in chicken thigh was the lowest at 2 h indicating the freshness was the best.Considering the equivalent umami concentration(EUC),the value at 3 h and 4 h was relatively high,but the corresponding electronic tongue umami value was not high,which further showed that the water-soluble low molecular taste peptide played an important role on the post-mortem aging process.Combined with cluster analysis and partial least squares discriminant analysis(PLS-DA),it was preliminarily inferred that the optimal time for chilled chicken during 0-4℃ post-mortem aging was 2 h,which could provide a theoretical basis for the further processing of fresh chicken.
文摘We statistically validate the 2011-2022 earthquake prediction records of Ada, the sixth finalist of the 2nd China AETA in 2021, who made 147 earthquake predictions (including 60% of magnitude 5.5 earthquakes) with a prediction accuracy higher than 70% and a confidence level of 95% over a 12-year period. Since the reliable earthquake precursor signals described by Ada and the characteristics of Alfvén waves match quite well, this paper proposes a hypothesis on how earthquakes are triggered based on the Alfvén (Q G) torsional wave model of Gillette et al. When the plume of the upper mantle column intrudes into the magma and lithosphere of the soft flow layer during the exchange of hot and cold molten material masses deep inside the Earth’s interior during ascent and descent, it is possible to form body and surface plasma sheets under certain conditions to form Alfven nonlinear isolated waves, and Alfven waves often perturb the geomagnetic field, releasing huge heat and kinetic energy thus triggering earthquakes. To explain the complex phenomenon of how Ada senses Alvfen waves and how to locate epicenters, we venture to speculate that special magnetosensory cells in a few human bodies can sense earthquake precursors and attempt to hypothesize an algorithm that analyzes how the human biological nervous system encodes and decodes earthquake precursors and explains how human magnetosensory cells can solve complex problems such as predicting earthquake magnitude and locating epicenters.
