P omegranate(Punica granatum L.)has attracted considerable attention in world markets due to its valuable nutrients and highly appreciated sensory properties.The aroma profiles of 4 varieties of pomegranate juice,incl...P omegranate(Punica granatum L.)has attracted considerable attention in world markets due to its valuable nutrients and highly appreciated sensory properties.The aroma profiles of 4 varieties of pomegranate juice,including Dahongtian(DP),Jingpitian(JP),Luyudan(LP),and Tianhonngdan(TP),were investigated via gas chromatography-mass spectrometry(GC-MS)and gas chromatography-olfactometry(GC-O)analyses.A total of 43 volatile compounds were identified by using GC-MS.Among these compounds,16 were considered as potential aroma-active compounds as detected by GC-O.These compounds belonged to the classes of terpinenes,alcohols,and aldehydes.Eleven volatile compounds were defined as the main contributors to the overall aroma of pomegranate juice due to their high odor activity values(OAVs≥1).Aroma recombination and omission tests confirmed thatβ-myrcene,1-hexanol,and(Z)-3-hexen-1-ol were the key aroma compounds,and limonene,1-octen-3-ol,linalool,and hexanal were important aroma-active compounds in DP samples.展开更多
The flavor is a decisive sensory characteristic that determines the popularity of French fries(FFs).During high-oleic rapeseed oil(RO)frying,the flavor development of FFs showed three noticeable stages including break...The flavor is a decisive sensory characteristic that determines the popularity of French fries(FFs).During high-oleic rapeseed oil(RO)frying,the flavor development of FFs showed three noticeable stages including break-in(3.5%-7.5%of total polar compounds(TPC)),optimum(7.5%-22.18%of TPC),and degrading stages(above 22.18%of TPC).Further,in order to distinguish the key aroma compounds in each stage,the FFs prepared in RO at TPC of 3.5%(FF4),14.5%(FF15),and 26.96%(FF27)and their relevant oils(RO4,RO15,RO27)were selected for sensory-directed analysis.The results revealed that the FF4 had low contents of(E,E)-2,4-decadienal(deep-fried odor)which also caused lower sensory score in FF4 sample.The higher contents of(E,E)-2,4-decadienal in FF15 induced its higher deep-fried odor.The FF27 had higher hexanoic acid(sweaty odor),heptanoic acid,nonanoic acid,benzene acetaldehyde(stale odor),and trans-4,5-epoxy-(E)-2-decenal(metallic odor)compared with FF4 and FF15,thus leading to the undesirable flavor of FF27.Moreover,the decrease of 2,5-dimethylpyrazine and 2-ethyl-6-methyl-pyrazine in FF27 induced the lower roasty flavor,which may also lead to the decline of the sensory score.Similarly,the higher contents of(E)-2-undecenal,hexanoic acid,heptanoic acid,and nonanoic acid in RO27 lead to increase its rancid score and thus lower the sensory score.展开更多
In the procerebrum (PC), the olfactory center, of the land slug Limax, an oscillation of local field potential (LFP) with 0.5 - 1 Hz is observed by electrophysiological extracellular recording. The oscillation has a p...In the procerebrum (PC), the olfactory center, of the land slug Limax, an oscillation of local field potential (LFP) with 0.5 - 1 Hz is observed by electrophysiological extracellular recording. The oscillation has a phase delay along the distal-proximal axis, resulting in the propagation of waves from the distal to proximal region. One important advantage of nervous systems of mollusks such as Limax is that their nervous systems in vitro retain several types of computational properties found in vivo (e.g. learning and memory). A previous study showed that the LFP frequency in the PC of Limax increased specifically in response to innately aversive and in vitro aversively conditioned odors. In the present study, we examined spatiotemporal neural activity changes induced in the PC by those odors using the fluorescent voltage imaging technique. The results showed that innately aversive (onion and hexanol) and in vitro aversively conditioned (carrot, which is innately attractive) odors specifically induced an increase in propagation speed of the neural activity in the PC, while innately attractive odors did not induce it. The results also suggested that the avoidance behavior by those odors might be induced by the increase of propagation speed and the following increases in the discharges of the partial nerve that transmits the motor output.展开更多
On the background of integrated ERP development, activity-value-flexibility management (AVFM) is defined. By using economic-value-added (EVA) and corporate value creation as the objective of AVFM, custom value deviati...On the background of integrated ERP development, activity-value-flexibility management (AVFM) is defined. By using economic-value-added (EVA) and corporate value creation as the objective of AVFM, custom value deviating rate, capital cost deviating rate, cash-flow-out per purchase deviating rate and cash-flow-in per sell deviating rate are developed to be the key responding variates for AVFM, and they also decide the rational quantity range for AVFM tactics. Method for rational AVFM tactics solution could be got by means of redesigning activity information process on integrated ERP.展开更多
为探究萌芽期大蒜挥发性物质的差异,采用电子鼻、捕集阱顶空-气质联用仪(Trap head space-gas chromatography-mass spectrometry,HS-Trap-GC-MS)结合正交偏最小二乘法判别分析(Orthogonal partial least squares discriminant analysis...为探究萌芽期大蒜挥发性物质的差异,采用电子鼻、捕集阱顶空-气质联用仪(Trap head space-gas chromatography-mass spectrometry,HS-Trap-GC-MS)结合正交偏最小二乘法判别分析(Orthogonal partial least squares discriminant analysis,OPLS-DA)、香气活度值、差异性热图、相关性分析分析大蒜萌芽在0、24、48、72、96 h挥发性物质的差异。电子鼻结合OPLS-DA建立预测模型其预测能力达96.00%。GC-MS分析表明:含硫化合物是不同萌芽期大蒜的主要共有挥发性物质,含硫化合物的相对含量随萌芽时间的延长而呈递减趋势,而种类呈现出递增趋势;二烯丙基二硫醚是样品在萌芽过程中含量降低最多的物质。二烯丙基四硫醚、烯丙硫醇是样品共有关键化合物。差异性热图分析显示:除共有物质含量差异外,硫化丙烯、己醛、叠氮二羧酸二叔丁酯、丙烯醇、6-甲基-2-庚炔、5-甲基噻二唑、2-亚乙基-1,3-二硫烷、2-丙-2-炔基磺酰基丙烷、2,5-二甲基噻吩、2,5-二甲基呋喃、1-戊烯-3-醇、1,3-二噻烷的缺失进一步加大了未萌芽和萌芽大蒜气味的差异。萌芽大蒜主要共有挥发性物质的种类随萌芽时间的延长呈现递增趋势。大蒜主要挥发性物质与电子鼻大多数传感器存在显著相关性。大蒜的气味强度会随萌芽时间的延长而逐步减弱。展开更多
基金funded by Shaanxi Natural Science Foundation (2019JQ-665)Xi’an Agricultural Science and Technology Project (20NYYF0021)supported by the Open Project Program of Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing 100048, China (SPFW2020YB12)
文摘P omegranate(Punica granatum L.)has attracted considerable attention in world markets due to its valuable nutrients and highly appreciated sensory properties.The aroma profiles of 4 varieties of pomegranate juice,including Dahongtian(DP),Jingpitian(JP),Luyudan(LP),and Tianhonngdan(TP),were investigated via gas chromatography-mass spectrometry(GC-MS)and gas chromatography-olfactometry(GC-O)analyses.A total of 43 volatile compounds were identified by using GC-MS.Among these compounds,16 were considered as potential aroma-active compounds as detected by GC-O.These compounds belonged to the classes of terpinenes,alcohols,and aldehydes.Eleven volatile compounds were defined as the main contributors to the overall aroma of pomegranate juice due to their high odor activity values(OAVs≥1).Aroma recombination and omission tests confirmed thatβ-myrcene,1-hexanol,and(Z)-3-hexen-1-ol were the key aroma compounds,and limonene,1-octen-3-ol,linalool,and hexanal were important aroma-active compounds in DP samples.
基金financially supported by the National First-Class Discipline Program of Food Science and Technology (JUFSTR20180202)Postgraduate Research & Practice Innovation Program of Jiangsu Province (KYCX20_1852)+1 种基金National Natural Science Foundation of China (31901728)Jiangsu Planned Projects for Postdoctoral Research Funds (2020Z297)
文摘The flavor is a decisive sensory characteristic that determines the popularity of French fries(FFs).During high-oleic rapeseed oil(RO)frying,the flavor development of FFs showed three noticeable stages including break-in(3.5%-7.5%of total polar compounds(TPC)),optimum(7.5%-22.18%of TPC),and degrading stages(above 22.18%of TPC).Further,in order to distinguish the key aroma compounds in each stage,the FFs prepared in RO at TPC of 3.5%(FF4),14.5%(FF15),and 26.96%(FF27)and their relevant oils(RO4,RO15,RO27)were selected for sensory-directed analysis.The results revealed that the FF4 had low contents of(E,E)-2,4-decadienal(deep-fried odor)which also caused lower sensory score in FF4 sample.The higher contents of(E,E)-2,4-decadienal in FF15 induced its higher deep-fried odor.The FF27 had higher hexanoic acid(sweaty odor),heptanoic acid,nonanoic acid,benzene acetaldehyde(stale odor),and trans-4,5-epoxy-(E)-2-decenal(metallic odor)compared with FF4 and FF15,thus leading to the undesirable flavor of FF27.Moreover,the decrease of 2,5-dimethylpyrazine and 2-ethyl-6-methyl-pyrazine in FF27 induced the lower roasty flavor,which may also lead to the decline of the sensory score.Similarly,the higher contents of(E)-2-undecenal,hexanoic acid,heptanoic acid,and nonanoic acid in RO27 lead to increase its rancid score and thus lower the sensory score.
文摘In the procerebrum (PC), the olfactory center, of the land slug Limax, an oscillation of local field potential (LFP) with 0.5 - 1 Hz is observed by electrophysiological extracellular recording. The oscillation has a phase delay along the distal-proximal axis, resulting in the propagation of waves from the distal to proximal region. One important advantage of nervous systems of mollusks such as Limax is that their nervous systems in vitro retain several types of computational properties found in vivo (e.g. learning and memory). A previous study showed that the LFP frequency in the PC of Limax increased specifically in response to innately aversive and in vitro aversively conditioned odors. In the present study, we examined spatiotemporal neural activity changes induced in the PC by those odors using the fluorescent voltage imaging technique. The results showed that innately aversive (onion and hexanol) and in vitro aversively conditioned (carrot, which is innately attractive) odors specifically induced an increase in propagation speed of the neural activity in the PC, while innately attractive odors did not induce it. The results also suggested that the avoidance behavior by those odors might be induced by the increase of propagation speed and the following increases in the discharges of the partial nerve that transmits the motor output.
基金Supported by the National Natural Science Foundation of China (No. 70031020)
文摘On the background of integrated ERP development, activity-value-flexibility management (AVFM) is defined. By using economic-value-added (EVA) and corporate value creation as the objective of AVFM, custom value deviating rate, capital cost deviating rate, cash-flow-out per purchase deviating rate and cash-flow-in per sell deviating rate are developed to be the key responding variates for AVFM, and they also decide the rational quantity range for AVFM tactics. Method for rational AVFM tactics solution could be got by means of redesigning activity information process on integrated ERP.
