Sensory and Nutritional Properties and Stability of Formulated Organic Food Flavour Enhancers

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.

Predicting the nephrotoxicity of Chinese herbal medicines based on a Bayesian network model

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.

The Role of Lactic Acid Bacteria in Milk Fermentation

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.

Effects of molybdenum on nutrition, quality, and flavour compounds of strawberry (Fragaria×ananassa Duch. Cv. Akihime) fruit

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.

Application of Wild Yeast (<i>Saccharomyces cerevisiae</i>) Isolates from Palm Wine and Honey in Baking of Cassava/Wheat Composite Bread

Saccharomyces cerevisiae (baker’s yeast) and wheat flour are the conventional 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 composite (cassava/wheat) flour technology for bread baking. We also isolated yeast strains from palm wine (SPW) and honey (SH) using enriched 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 Saccharomyces cerevisiae 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. Yeast concentration—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 cm3), CY (760 cm3) and SH (570 cm3), whilst loaf weights were: 243 g for SPW, 260 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 role of gas production, aroma and flavor development in wheat/cassava composite 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.

Flavour and Colour of Quarks in Spin Topological Space

An assumption that all the six flavour quarks are attributed to be the components of a same, a common isospin multiplets space named STS is proposed. Base on Pauli Exclusion Principle, every quark is assigned to different flavour marks in STS. Every flavour quark possesses its own colour spectral line array specially appointed. The collection of colour spectral line arrays of the six flavour quarks constructs together the CSDF, Colour Spectrum Diagram of Flavour, further baryons and mesons could be constructed from CSDF. 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.

一种崭新的全球啤酒品尝系统

南非SAB Miller啤酒集团采用一种通用的啤酒品尝方法来适应不同国家不同啤酒工厂间的品评要求.它不仅是一种解决质量问题的良好工具和对品评体系的创新.而且还是一种全球范围内啤酒品尝人员绩效能力考核的对标手段.下面将该新啤酒品尝系统的机理与优势进行讨论研究.

Flavour Behavior

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.……

The Explanation for the Origin of the Higgs Scalar and for the Yukawa Couplings by the Spin-Charge-Family Theory

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.

The Spin-Charge-Family Theory Is Explaining the Origin of Families,of the Higgs and the Yukawa Couplings

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.

Model dependent analysis of D^(+)_(s)→η^(′)l+v_(l) decays in beyond standard model

Motivated by the recent experimental results of branching fractions for D^(+)_(s)→η^(′)l+v_(l) decays,which deviate from their SM predictions,we hve investigated these decays in W' model and scalar leptoquark model to determine potential signatures of new physics(NP) in semileptonic charm decays induced by c→(s,d)l+v_(l) transitions.Using recent experimental results of branching fractions for semileptonic D meson decays,new coupling parameters are predicted for the aforementioned NP models.Branching fraction,forward-backward asymmetry,and lepton polarization asymmetry are examined by considering the predicted NP coupling parameters.The results of branching fractions in scalar leptoquark model are found very close to the experimental results and exist around the range of 1σ deviation.We presented a comparative study of the NP models to check their sensitivity on these decays.We anticipate that further research on these decays will significantly support our findings.

D^(+)→π^(+)v■decay process within the QCDSR approach

In this paper,we investigate the charmed meson rare decay process D^(+)→π^(+)v■using an approach based on QCD sum rules.First,the pion twist-2,3 distribution amplitude(DA)moments<ξ_(2)^(n);|μand<ξ3;π(p,σ),n>|μ,are calculated up to the tenth and fourth orders,respectively,in the QCD sum rules according to the background field theory.After constructing the light-cone harmonic oscillator model for the pion twist-2,3 D As,we obtain their behaviors by matching the calculatedξ-moments.Then,the D→πtransition form factors(TFFs)are calculated using an approach based on QCD light-cone sum rules.The vector form factor at the large recoil region is f_(+)^(D)→^(π)(0)=0.627_(-0.080)^(+0.120).Using the rapidly converging simplified series expansion of z(q^(2),t),we present the TFFs and corresponding angular coefficients in the whole squared momentum transfer physical region.Based on nonstandard neutrino interactions,the■^(0)→π^(+)e■_(e)decay can be related to the■^(0)→π^(+)e■_(e)decay indirectly.Thus,we first describe the semileptonic decay process■^(0)→π^(+)e■_(e),differential decay widths,and branching fraction with B(■^(0)→π^(+)e■_(e))=0.308_(-0.066)^(+0.155)×10^(2).The■^(0)→π^(+)e■_(e)differential/total predictions for forward-backward asymmetry,q^(2)-differential flat terms,and lepton polarization asymmetry are also reported.The prediction for the D^(+)→π^(+)v■branching fraction isB(D^(+)→π^(+)v■)=1.85_(-0.46)+^(0.93)×10^(-8).

Neutrino oscillations in the Non-Kerr black hole with quantum phenomenon

In this study,we have investigated the mathematical components of the Dirac equation in curved spacetime and how they can be applied to the analysis of neutrino oscillations.More specifically,we have developed a method for calculating the phase shift in flavor neutrino oscillations by utilizing a Taylor series expansion of the action that takes into account△m^(4) orders.In addition,we have used this method to assess how the phase difference in neutrino mass eigenstates changes according to the gravitational field described by the Johannsen spacetime.

Flavor changes in Lentinus Edodes enzymatic hydrolysate maillard reaction products with different sugars by gas chromatography‐ion mobility spectrometry

The characteristic flavor of the enzymatic hydrolysate of Lentinus edodes,which was involved in the Maillard reaction by xylose,fructose,glucose,sucrose,mannose,maltose,vitamin C(VC)and L-arabinose,was determined and analyzed by gas chromatography-ion mobility spectroscopy(GC-IMS).The characteristic flavor fingerprints of Maillard reaction products(MRPs)of L.edodes enzymatic hydrolysate were constructed.The differences in the characteristic flavors of Maillard reaction with different reducing sugars and VC were compared.The main characteristic flavor,characteristic peak,characteristic marker substance and content were determined,a principal component analysis(PCA)of volatile organic compounds(VOCs)was carried out.The results showed that there were 42 kinds of monomers and some dimers of volatile compounds in the samples including 17 aldehydes,5 alcohols,7 ketones,2 esters,2 acids,7 other compounds and 2 ethers.The volatile VOCs of the sample with added sucrose,VC and L-arabinose were significantly higher than those of the enzymatic hydrolysate of L.edodes.After the Maillard reaction,the flavor of the hydrolysate was significantly improved,and the main components changed significantly.

Dietary ribose supplementation improves flesh quality through purine metabolism in gibel carp(Carassius auratus gibelio)

Since the aquaculture industry is currently observing a deterioration in the flesh quality of farmed fish,the use of nutrients as additives to improve the flesh quality of farmed fish species is a viable strategy.The aim of this study was to investigate the effect of dietary D-ribose(RI)on the nutritional value,texture and flavour of gibel carp(Carassius auratus gibelio).Four diets were formulated containing exogenous RI at 4 gradient levels:0(Control),0.15%(0.15RI),0.30%(0.30RI)and 0.45%(0.45RI).A total of 240 fish(150±0.31 g)were randomly distributed into 12 fibreglass tanks(150 L per tank).Triplicate tanks were randomly assigned to each diet.The feeding trial was carried out in an indoor recirculating aquaculture system for 60 d.After the feeding trial,the muscle and liver of gibel carp were analysed.The results showed that RI supplementation did not result in any negative impact on the growth performance and 0.30RI supplementation significantly increased the whole-body protein content compared to the control group.The contents of collagen and glycogen in muscle were enhanced by RI supplementation.The alterations in the flesh indicated that RI supplementation improved the texture of the flesh in terms of its water-holding capacity and hardness,therefore improving the taste.Dietary RI facilitated the deposition of amino acids and fatty acids in the muscle that contributed to the meaty taste and nutritional value.Furthermore,a combination of metabolomics and expression of key genes in liver and muscle revealed that 0.30RI activated the purine metabolism pathways by supplementing the substrate for nucleotide synthesis and thereby promoting the deposition of flavour substance in flesh.This study offers a new approach for providing healthy,nutritious and flavourful aquatic products.

Heavy flavour physics and CP violation at LHCb:Aten-year review

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.

Effects of nitric oxide treatment on flavour compounds and antioxidant enzyme activities of button mushroom (Agaricus bisporus) during storage

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.

Measurement of the lifetimes of promptly produced Ω_(c)^(0) and Ξ_(c)^(0) baryons

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.

Proton sea quark flavour asymmetry and Roper resonance

We study the proton and the Roper resonance together with the meson cloud model, by constructing a Hamiltonian matrix and solving the eigenvalue equation. The proton sea quark flavour asymmetry and some properties of the Roper resonance are thus reproduced in one scheme.

Tau physics results from BABAR

Since 1999, the BABAR collaboration has accumulated and studied large samples of tau lepton pairs. The main physics results are reported.