Characterization of the key aroma compounds in four varieties of pomegranate juice by gas chromatography-mass spectrometry(GC-MS),gas chromatography-olfactometry(GC-O),odor activity value(OAV),aroma recombination,and omission tests

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.

Effect of Cu and Ni on Growth, Mineral Uptake,Photosynthesis and Enzyme Activities of Chlorella vulgaris at Different pH Values

A pH dependent reduction in growth, Pigment, ATP content, O,' evolution, carbonfixation, Photosynthetic electron transport system, nutrient uptake (NO,' and NH4+),nitrate reductase, and ATPase activities and increase in K+ emux of Chlorella vulgaris wasnoticed following supplementation of Cu and Ni to the culture medium. PS II was foundto be more sensitive to both pH and metals than PS I. Though, nitrate reductase (NR) wasmore sensitive to both PH and metals, the ATPase was however, more sensitive t0 metalsbut less sensitive to acidic pH. Acid PH was found to dst the nutrient (NO,' and NH4+)uptake and nitrate reductase in a non-competitive manner. The inhibition Pnduced by thetest metals alone was of noncompetitive type for NO3' uptake, nitrate reductase andATPase and competitive for NH'+ uptake. Acidity not only inhibited the metabolicvariables directly but also through facilitated uptake of metals and increased membranepermeability. A very low sensitivity of ATPase to acidic pH seems to be resgnsible forthe survival of algae in acid environment.

Research on the Characteristics of Large Earthquake Activity on the Active Tectonic Boundaries on the Chinese Mainland

Based on the research and the division of the active tectonic blocks and their boundaries on the Chinese mainland, the feature of the large earthquake activities on the 24 boundaries between the 6 active tectonic block regions (grade Ⅰ) and the 22 active tectonic blocks (grade Ⅱ) are studied. The seismicity levels on the active tectonic block boundaries are discussed considering the large earthquake frequency and the released strain energy in unit distance and time. The theoretic maximal magnitude and the recurrence period of each boundary are then calculated from the G-R relation. By comparing this with the actual earthquake records, it is found that the intensities of the earthquake deduced from the seismic activity parameter (a/b) on the main active boundaries on the Chinese mainland are consistent with that of the natural earthquakes. Meanwhile, an inverse relation is found between the recurrence periods of large earthquakes and the tectonic motion rate on the boundaries. These results show that the a, b values of each boundary obtained in this paper are valuable. In addition, the present seismic activities and hazards of these boundaries are also probed into with the historical data and their elapsed time on each boundary based on the hypothesis that the large earthquakes satisfy Poisson distribution.

Sensory-directed flavor analysis of key odorants compounds development of French fries and oils in the break-in,optimum and degrading frying stage

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.

Effect of Delay Chilling on μ-calpain Activities and the Tenderness of Bovine M. longissimus

μ-calpain activities and shear force values of bovine M. longissimus from Chinese Yellow crossbred bulls were analyzed,and the effect of delay chilling on μ-calpain activities and the tenderness of beef during postmortem aging were studied. The results showed that delay chilling significantly improved μ-calpain activities (P<0.05) and enhanced the tenderness of bovine M. longissimus during earlier aging periods compared with conventional chilling. But in later aging periods,delay chilling weakened the effect on the tenderness of beef because of premature consumption of μ-calpain. The experiment results confirmed that delay chilling improved the rate of postmortem aging of beef and remarkably enhanced the tenderness of beef through the effect of delay chilling on μ-calpain activities.

The Study of the Application of the Gray Relevancy Analysis to the Value Chain Based Cost Control

Cost problem is always a bottleneck which ties to the development and the competition ability in the enterprise of our country, especially in state-owned enterprise. Practice proves that traditional cost control can not satisfy the needs of enterprises. Enterprises are seeking better cost control approach with great efforts in order to calculate and control cost more accurately, and require cost control system has more strong functions. This paper analyzes value chain based cost control approach, and applies the gray relevancy analysis to the approach rightly.

Chemical composition and antioxidant activity of certain Morus species

In the present work,the fruits of four Morus species,namely Morus alba (white mulberry),Morus nigra (black mulberry),Morus laevigata (large white fruit),and Morus laevigata (large black fruit),were analyzed for proximate composition,essential minerals,and antioxidant potentials.For this purpose,the ripe fruits were collected from the northern regions of Pakistan.The major nutritional components moisture,ash,lipids,proteins,fibres,carbohydrates,and total sugar) were found to be in the suitable range along with good computed energy.Total dry weight,pH,and titratable acidity (percent citric acid) were (17.60±1.94)–(21.97±2.34) mg/100 g,(3.20±0.07)–(4.78±0.15),and (0.84±0.40)%–(2.00±0.08)%,respectively.Low riboflavin (vitamin B2) and niacin (vitamin B3) contents were recorded in all the fruits,while ascorbic acid (vitamin C) was in the range from (15.20±1.25) to (17.03±1.71) mg/100 g fresh weight (FW).The mulberry fruits were rich with regard to the total phenol and alkaloid contents,having values of (880±7.20)–(1650±12.25) mg/100 g FW and (390±3.22)–(660±5.25) mg/100 g FW,respectively.Sufficient quantities of essential macro-(K,Ca,Mg,and Na) and micro-(Fe,Zn,and Ni) elements were found in all the fruits.K was the predominant element with concentration ranging from (1270±9.36) to (1731±11.50) mg/100 g,while Ca,Na,and Mg contents were (440±3.21)–(576±7.37),(260±3.86)–(280±3.50),and (240±3.51)–(360±4.20) mg/100 g,respectivly.The decreasing order of micro-minerals was Fe>Zn>Ni.The radical scavenging activity of methanolic extract of fruits was concentration-dependent and showed a correlation with total phenolic constituents of the respective fruits.Based on the results obtained,mulberry fruits were found to serve as a potential source of food diet and natural antioxidants.

A preliminary study on volatile organic compounds and odor in university dormitories:Situation,contribution,and correlation

Many dormitories have a high population density,and occupants exposed to volatile organic compounds(VOCs)could suffer severe physical and mental issues,so it is important to ensure good indoor air quality(IAQ).Currently,indoor VOC analysis using only chemical concentration cannot accurately reflect the effect of odor on human comfort.Therefore,the sensory evaluation of indoor odor acts as a supplementary method for an IAQ assessment.Here,we measured indoor VOC concentrations in 10 dormitories under occupied and unoccupied conditions.The contribution of building materials and human-related emissions was analyzed.An odor activity value(OAV)was calculated using the VOC concentration and odorant threshold.In addition,recruited sensory odor panel members assessed the odor intensity of each dormitory and the correlation between odor intensity and chemical measurements was analyzed.The indoor total VOC(TVOC)concentration under occupied conditions ranged from 242.2 to 1063.1μg/m^(3),with a mean value of 454.1μg/m^(3).The TVOC concentration under unoccupied conditions varied from 97.2 to 1055.2μg/m^(3),with a mean value of 342.2μg/m^(3).The TVOC concentration of 90% of the dormitories under the two conditions met the national IAQ standards.An average of 53.6% indoor TVOC emissions are related to building materials,the outdoor-related TVOC concentration accounts for 15.7%,and the average human-related TVOC emissions are 1519.4μg/(h·person),which accounts for 30.7%.Compared to TVOC concentration,odor intensity-OAV(OAV_(sum),OAV_(max))could better characterize subjective and objective correlations.However,the goodness-of-fit is not satisfactory.Weber–Fencher's law has limitations in characterizing the correlation between odor intensity and OAV when applied to the indoor air mixture,based on this small-scale study.

Contribution of non-Saccharomyces yeasts to aroma-active compound production,phenolic composition and sensory profile in Chinese Vidal icewine

To acquire candidate non-Saccharomyces strains for preparation of high-quality Vidal icewine,11 representative indigenous non-Saccharomyces strains were selected for analyzing their production of organic acids,phenolic compounds,aroma-active compounds and evaluating their sensory profile in Vidal juice.The results showed that the contents of organic acids in the wines were controlled and balanced well by the non-Saccharomyces strains as well as polyphenol concentrations were well improved during the fermentation.The strains differed from each other in their ability to produce aroma compounds,causing diversity and complexity of aroma characteristics in wine.Fermentation by Saccharomycopsis crataegensis YC30(Sc)and Hanseniaspora uvarum QTX22(Hu)could enhance the sweet and floral notes in Vidal icewine,especially Sc,which has never been reported before.It can not only enrich the aroma categories,but also increase the content ofδ-decalactone,γ-decalactone,ethyl isobutyrate,ethyl butyrate,phenethyl acetic acid,etc.The evaluation and optimization of non-Saccharomyces yeast strains could provide theoretical basis for the improvement of ice wine quality,and supply new ideas and strategies for the brewing of ice wine.

Influences of the Three Gorges Project on seismic activities in the reservoir area

Reservoir-induced earthquakes related with the construction of the Three Gorges Project have attracted great concerns of the public. Since the first water impoundment on May 25, 2003, a number of earthquakes have occurred during the water storage stages, in which the largest was the Badong M5.1 earthquake on December 16, 2013. In this paper, the relationships between seismic activities, b value, seismic parameters, and reservoir water level fluctuations are studied. In addition, based on the digital seismic waveform data obtained since 2000, the focal depth changes and focal mechanism characteristics before and after the water impoundment are studied as well. These provide us important information to understand the earthquake mechanisms. The results show that these earthquakes are typical reservoir-induced earthquakes, which are closely related to water infiltration, pore pressure, and water level fluctuations.The majority of the micro and small earthquakes are caused by karst collapse, mine collapse, bank reformation, superficial unloading, and so on. The larger earthquakes are related to the fault structures to some extent. Due to the persistent effects of water impoundment on the seismic and geological environments around the reservoir and water infiltration into the rocks, the influences on the crustal deformation field, gravity field, seepage field, and fault medium-softening action may vary gradually from a higher strength to a weaker one. Therefore, it is possible that small earthquakes and few medium earthquakes(M≤5.5) will occur in the reservoir area in the future.

Synthesis and properties of long-chain quaternary ammonium hydroxides

A series of long-chain quaternary ammonium hydroxides were synthesized from tertiary amines and confirmed by ~1H NMR and FTIR.Surface properties and pH of these surfactants were investigated.The critical micelle concentrations（CMC） of the synthesized quaternary ammonium hydroxides are lower than the conventional quaternary ammonium surfactants.The micelles shapes of these long-chain quaternary ammonium hydroxides in aqueous solution are spherical at a concentration of 0.1 mol/L.The pH values of the synthesized quaternary ammonium hydroxides are 12.25-12.51.