Puff-by-puff Transfer Ratios of Some Added Flavors in Cigarettes

[Objecdve] The aim was to observe the puff-by-puff transfer ratios of some flavors in cigarettes. [Method] Based on national stand- ards, the puff-by-puff transfer of tobacco of carbonyl flavors was analyzed. In the meantime, by dint of simultaneous distillation and extraction equip- ment coupled to GC and GC/MS, the puff-by-puff transfer ratios to TPM of smoke were expounded and compared. [ Result] The puff-by-puff deliv- ery profiles of NFDPT,nicotine and carbon monoxide increased with increasing puff number. This trend was similar to that of particulate matters. The transfer ratio of flavored tobacco was increasing in general, but partial flavors augmented to the maximum value and then decreased slowly. [ Conclusion] The study provided reference for the application of carbonyl compounds in tobacco.

Critical Number of Fermion Flavors at Finite Chemical Potential in QED3

We propose a new method for calculating the dressed fermion propagator at finite chemical potential in QED3 under the rainbow approximation of Dyson-Schwinger equation. In the above approximation, we show that the dressed fermion propagator at finite chemical potential # has the form S（p） = iγ.p^-A（p^-2） ＋ B（ p^-2） with p^-μ= （p^-1p3 ＋ iμ）. Using this form of fermion propagator at nonzero chemical potential, we investigate the Dyson-Schwinger equation for the dressed fermion propagator at finite chemical potential and study the effects of the chemical potential on the critical number of the fermion flavors.

Fabulous Flavors of Zhejiang Cuisine

ZHEJIANG, a coastal province in east China, boasts over 1,000 miles of coastline. To the east is the East China Sea, and to the north is the famous Taihu Lake, which all makes the area rich in seafood and rare species of freshwater fish. It is known as a fertile “land of fish and rice.” To the southwest sits the mountainous areas which are famous for wild delicacies. In the center, there is the Jinhua-Quzhou Basin, home to the world renowned Jinhua ham. It is traditionally produced with the hindquarter of a breed of pigs native to China known as the “two ends black.”

The Tragic Flavors in The Merchant of Venice

The Merchant of Venice （1914）, as one of the greatest works by Shakespeare, is a comedy. It addresses various themes. It is much more than a study of the struggles between Christians and Jews; it also deals with love and self-sacrifice, hatred and revenge, and friendship and marriage. It is a victory of Christians against Jews. But, at a more profound level, the play is ultimately a tragedy which functions as a cautionary exposure on the social problems of prejudice, hypocrisy and the family relationships. The paper begins by addressing the prejudice that is a dominant theme throughout the play. It also contends that the hypocrisy is prevalent in Venetian society. Then, Shylock, as the tragic hero in the play is analyzed. The final part deals with the problem of family relationships. By exposing grave deficiencies in Venetian Society, the play obliges us to make a critical moral judgment on humanity and establish correct philosophy of life and values

Clinical Observation on 34 Cases of Chronic Atrophic Gastritis Treated with Shenlian Twelve Flavors

[Objectives]The research aimed to observe the curative effect of Shenlian Twelve Flavors in treating CAG patients with spleen deficiency and blood stasis toxin.[Methods]66 cases of CAG patients with spleen deficiency and blood stasis toxin were selected,32 cases in the control group and 34 cases in the observation group were generated according to the random number table method.The control group was treated with Moluodan;the observation group was treated with Shenlian Twelve Flavors.After treatment,the effective rate,TCM symptom score,gastroscopic score,pathological score,serum gastrin 17(G-17)level,and adverse reactions were compared between the two groups.[Results]The total effective rates of control group and observation group were 84.37%and 91.18%,respectively,and there was no statistical significance between the two groups(P>0.05).For the improvement of TCM symptom score,both groups were improved significantly compared with that before treatment,and observation group was better than control group(P<0.05).For the improvement of gastroscopic score,both groups were improved compared with that before treatment,and observation group was better than control group(P<0.05).For the improvement of pathological scores,both groups were improved compared with that before treatment,but there was no statistical significance between the two groups(P>0.05).[Conclusions]Shenlian Twelve Flavors has definite clinical efficacy in the treatment of CAG with spleen deficiency and blood stasis toxin.It could improve clinical symptoms,delay pathological progress,and regulate the level of G-17.There is no obvious adverse reaction,and it is worthy of clinical reference.

Flavors and Refinement of a Thousand-Year-Old Tradition

From region to region, together, we will discover how the culinaiy traditions of Morocco, raised in the bosom of various cultures (Amazigh, Arab, African, Mediterranean and Andalusian), are all influences that resonate in a perfect harmony. We have selected for you the must have of sweet dishes, to discover the jewels of ancestral culinary treasure. This book is a piece of art and it is a pleasure to share. Passionate about cooking, Halima Mourid was the win ner of the first edition of the Masterchef Maroc contest in 2014.

Insights into the enhancement of food flavor perception:strategies,mechanism and emulsion applications

The core drivers of the modern food industry are meeting consumer demand for tasty and healthy foods.The application of food flavor perception enhancement can help to achieve the goals of salt-and sugar-reduction,without compromising the sensory quality of the original food,and this has attracted increasing research attention.The analysis of bibliometric results from 2002 to 2022 reveals that present flavor perception enhancement strategies(changing ingredient formulations,adding salt/sugar substitutes,emulsion delivery systems)are mainly carry out based on sweetness,saltiness and umami.Emulsion systems is becoming a novel research foci and development trends of international food flavor perception-enhancement research.The structured design of food emulsions,by using interface engineering technology,can effectively control,or enhance the release of flavor substances.Thus,this review systematically summarizes strategies,the application of emulsion systems and the mechanisms of action of food flavor perception-enhancement technologies,based on odor-taste cross-modal interaction(OTCMI),to provide insights into the further structural design and application of emulsion systems in this field.

The shaping of milk-flavored white tea:More than a change in appearance

Tea’s popularity and flavor are influenced by factors like cultivation and processing methods and shaping techniques also have an impact on tea flavor.This study employed targeted metabolomics and chemometrics to investigate how shaping techniques affect the flavor of milk-flavored white tea(MFWT).The results showed that the tea cake sample with the shortest pressing time(Y90)has the highest amino acid content and milky aroma intensity.There were variations in amino acids,catechins,and soluble sugars among MFWT samples with different shaping techniques.The total contents of amino acids and catechins in tea cake sample(Y90)were significantly lower than those in the loose tea sample(SC)and bundle-like tea sample(SG),while the total sugar content was significantly higher than that in SC(P<0.05).Additionally,the content of volatiles presenting milky aroma(VIP&OAV>1)in Y90 remained lower relative to SC and SG(P<0.05),but the proportion was not different from that in SC and SG,minimally affecting the overall flavor.The short-time pressing method might be suitable for mass production of MFWT.These findings provide insights into improving the tightness of the appearance of MFWT with minimal impact on tea flavor.

A Translation Report on Farming Culture—A World with Natural Flavors and Moon Festival

The translation practice report aims to translate and analyze the natural flavors and the Moon Festival of Yunnan Farming Culture Museum.Under the Guidance of the functional equivalence theory,the author of this translation practice report analyzes the source text from three aspects:lexical equivalence,syntactic equivalence and textual equivalence.This translation practice report has five parts.The first part is the original text and the translated version.The second introduces the background and significance of the report.The third introduces the whole translation process.The fourth part is the case analysis,which illustrates the difficulties,emphases and solutions in translation.The fifth is a summary of translation practice,including the translator's gains,shortcomings and improvement direction.

Correlation of gut microorganisms and non-volatile flavor substances provides new insights for breeding Scylla paramamosain

The farming of Scylla paramamosain with specific flavors has a higher commercial value,and the flavors are related to the integrated farming environment and non-volatile flavor substances,while the survival environment is one of the important ways to source gut microorganisms in the organism.In this study,the levels of dominant taxa in the gut flora of S.paramamosain from Mong Cai,Vietnam(VN),Taishan City,Guangdong Province(TS)of China,and Ninghai County,Ningbo City(NB)Zhejiang Province of China converged with those of S.paramamosain from Sanmen County,Ningbo City(CK 1,CK 2,and CK 3)at 28 d of domestication.The top 15 genera with the highest abundance of VN,TS,and NB gut flora were the same as CK 1,CK 2,and CK 3,but with different percentages,and gradually converged to CK 1,CK 2,and CK 3,respectively,at 28 d of domestication.Correlation between intestinal flora and non-volatile flavor substances in the hepatopancreas at the percentage level of relative abundance of bacterial genera found that above 28 d of domestication,Muribaculaceae,Psychrilyobacter,Clostridia_vadinBB 60_group,Halarcobacter Carboxylicivirga,Sediminispirochaeta may be the most important genera affecting flavor amino acids of VN.Sediminispirochaeta,Carboxylicivirga,Halarcobacter,Photobacterium,ZOR 0006,Psychrilyobacter,and Pseudomonas may be the most important genera affecting flavor amino acids of NB.Sediminispirochaeta,Carboxylicivirga,Halarcobacter,Photobacterium,ZOR 0006,Vibrio,and Sphingomonas may be the most important genera affecting flavor amino acids of TS.These results show that the intestinal flora structure of crabs from different areas were domesticated in the same area for at least 28 d before they converged to that of the domesticated crab,and the most important genera affecting the flavor amino acids of TS,VN,and NB were also identified.The results of this study provide a reference and basis for the technique of directional cultivation of the flavor quality of the crab.

Microbiomics and metabolomics insights into the microbial regulation on the formation of flavor components in the traditional fermentation process of Chinese Hongqu aged vinegar

This study aimed to investigate microbial succession and metabolic dynamics during the traditional fermentation of Hongqu aged vinegar,and explore the core functional microbes closely related to the formation of flavor components.Microbiome analysis demonstrated that Lactobacillus,Acetobacter,Bacillus,Enterobacter,Lactococcus,Leuconostoc and Weissella were the predominant bacterial genera,while Aspergillus piperis,Aspergillus oryzae,Monascus purpureus,Candida athensensis,C.xylopsoci,Penicillium ochrosalmoneum and Simplicillium aogashimaense were the predominant fungal species.Correlation analysis revealed that Acetobacter was positively correlated with the production of tetramethylpyrazine,acetoin and acetic acid,Lactococcus showed positive correlation with the production of 2-nonanone,2-heptanone,ethyl caprylate,ethyl caprate,1-hexanol,1-octanol and 1-octen-3-ol,C.xylopsoci and C.rugosa were positively associated with the production of diethyl malonate,2,3-butanediyl diacetate,acetoin,benzaldehyde and tetramethylpyrazine.Correspondingly,non-volatile metabolites were also detected through ultra-performance liquid chromatography-quadrupole time-of-flight mass spectrometry.A variety of amino acids and functional dipeptides were identified during the traditional brewing of Hongqu aged vinegar.Correlation analysis revealed that Lactobacillus was significantly associated with DL-lactate,indolelactic acid,D-(+)-3-phenyllactic acid,pimelic acid,pregabalin and 3-aminobutanoic acid.This study is useful for understanding flavor formation mechanism and developing effective strategies for the suitable strains selection to improve the flavor quality of Hongqu aged vinegar.

Impact of Low-temperature Storage on Volatile Flavor Compounds in Prepared Pork Products

[Objectives]This study was conducted to explore the dynamic changes of volatile flavor compounds in prepared pork during storage at different low-temperature conditions.[Methods]Prepared pork was stored at 4,-4 and-18℃.The volatile flavor compounds of prepared pork were determined by solid-phase microextraction-gas chromatography-mass spectrometry(SPME-GC-MS)at days 0,7,14,21 and 28,and relative odor activity value(OAV),principal component analysis(PCA)and cluster analysis(CA)were combined to analyze changes in volatile flavor compounds of prepared pork during storage.[Results]The total number of volatile flavor compounds gradually decreased with the prolongation of the storage period,and OAV analysis identified 22 key flavor compounds(OAV≥1).The results of PCA and CA showed that 2-methyl-1-butanol,1-octen-3-ol,linalool,cineole,hexanal and nonanal were the main key flavor components,and the degree of flavor degradation was low under both superchilling and freezing conditions.After 28 days of storage,the alcohol content in the chilling group was significantly higher than other two groups,and the overall content of volatile flavor compounds was also significantly higher than other two groups,indicating that the-4℃chilling storage was more favorable for maintaining the overall flavor of prepared pork.[Conclusions]This study provides a theoretical basis for finding a better storage method for prepared meat products.

Processing Technique of Instant Flavored Daylily(Hemerocallis citrina Baroni)

This study was conducted to investigate the recipe and process of instant pickle by multiple steps with dry daylily as a raw material, and an orthogonal test was adopted to obtain the optimal recipe and process. The pickling process of the instant flavored daylily was conducted at an optimal crisp-keeping Ca Cl2 concentration at 0.050%, cooking time of 5 min, pickling time of 6 h and a salt concentration of 4%. The effects of various factors on product taste were in order of salt concentrationcooking timepickling timeCa Cl2 concentration.The obtained product has the characteristics of strong fragrance, crisp delicious taste and unique flavor with stomachic effect.

葡萄糖添加量和卤制时间对鸭肉熟制品中WOF(warmed-over flavor)异味调控效果的影响

鸭肉熟制品在冷藏后再次加热会产生WOF(warmed-over flavor)异味,为对异味进行抑制,在鸭肉加工的过程中添加还原性的葡萄糖和鸭肉中的蛋白质产生具有抗氧化性的美拉德反应产物,研究添加不同量的葡萄糖和不同的加工保持时间对WOF异味抑制效果的影响,采用气相色谱-质谱联用法测定鸭肉熟制品中己醛的相对含量,以己醛的相对含量作为衡量WOF异味程度的指标,并结合感官评价进行综合分析。结果表明:在鸭肉制品加工的过程中添加葡萄糖有抑制WOF异味的作用,且随着葡萄糖添加量的增加抑制作用效果增加,加工保持时间对WOF异味的抑制效果也会产生影响,随着保持时间的延长抑制效果增加。随着葡萄糖添加量的增加及保持时间的延长会对鸭肉熟制品的口感和色泽产生不良影响,因此在加工中需进行综合分析。

解冻方式对新疆干辣椒炒牛肉预制菜品质的影响

为探究解冻方式对新疆干辣椒炒牛肉预制菜品质的影响,本研究选取自然解冻、流水解冻、超声波解冻、微波解冻和低温解冻作为解冻方式,分析5种解冻方式对新疆干辣椒炒牛肉预制菜pH值、色泽、质构特性、挥发性盐基氮(TVB-N值)、硫代巴比妥酸值(TBARS值)和挥发性风味物质品质指标的影响。结果表明,与空白对照组相比,低温解冻在维持新疆干辣椒炒牛肉预制菜pH值(5.19)和色泽方面表现最佳,超声波解冻的质构特性最好且TVB-N值最低(7.35 mg·100 g^(-1)),微波解冻的TBARS值最低(0.36 mg·kg^(-1)),微波解冻和低温解冻后新疆干辣椒炒牛肉预制菜的感官评分较好,流水解冻各项指标处于中间位置。D-柠檬烯、苯甲醛、苯乙醛、壬醛、芳樟醇、苯乙醇、α-松油醇、3-甲基-苯酚、萘、茴香脑、草蒿脑等挥发性风味物质对新疆干辣椒炒牛肉预制菜总体风味的形成有重要贡献,低温解冻后的挥发性风味物质最接近空白对照组。本研究可为新疆干辣椒炒牛肉预制菜的解冻工艺提供支撑。

Analyzing the Flavor Compounds in Chinese Traditional Fermented Shrimp Pastes by HS-SPME-GC/MS and Electronic Nose

Shrimp paste is a type of condiments with high nutritional value.However,the flavors of shrimp paste,particularly the non-uniformity flavors,have limited its application in food processing.In order to identify the characteristic flavor compounds in Chinese traditional shrimp pastes,five kinds of typical commercial products were evaluated in this study.The differences in the volatile composition of the five products were investigated.Solid phase micro-extraction method was employed to extract the volatile compounds.GC-MS and electronic nose were applied to identify the compounds,and the data were analyzed using principal component analysis(PCA).A total of 62 volatile compounds were identified,including 8 alcohols,7 aldehydes,3 ketones,7 ethers,7 acids,3 esters,6 hydrocarbons,12 pyrazines,2 phenols,and 7 other compounds.The typical volatile compounds contributing to the flavor of shrimp paste were found as follows:dimethyl disulfide,dimethyl tetrasulfide,dimethyl trisulfide,2,3,5-trimethyl-6-ethyl pyrazine,ethyl-2,5-dimethyl-pyrazine,phenol and indole.Propanoic acid,butanoic acid,furans,and 2-hydroxy-3-pentanone caused unpleasant odors,such as pungent and rancid odors.Principal component analysis showed that the content of volatile compounds varied depending on the processing conditions and shrimp species.These results indicated that the combinations of multiple analysis and identification methods could make up the limitations of a single method,enhance the accuracy of identification,and provide useful information for sensory research and product development.

Ethylene Emission as a Potential Indicator of Fuji Apple Flavor Quality Evaluation Under Low Temperature

Fuji apple(Malus×domestica Borkh.)is a popular fruit cultivar and occupies an important position in the fruit market due to its excellent flavor and storage quality.Ethylene emission can induce respiration,which would reduce postharvest quality and increase storage losses.In order to maintain fruit quality and extend shelf life,apples are usually stored in a low-temperature environment after harvest to reduce the formation of ethylene.Volatile aroma components are regarded as one of the most important aspects of flavor quality and a key factor for apple quality grading and customer satisfaction.Ethylene emission and its relationship with volatile aromas during low temperature,however,have not been determined.In this study,the dynamic changes of volatile aroma compounds of Fuji apples stored at 4°C were detected and analyzed for 42 days.The variation of ethylene released from Fuji apple was studied correspondingly.The results showed that ethyl butyrate,ethyl caproate,ethyl 2-methylbutyrate and 2-methylbutyl acetate were the main aroma components of Fuji apple.The change in ethylene emission and the normalized peak area of volatile aroma compounds exhibited a similar tendency that increased significantly from the 3rd day to the peak on the 14th day and then decreased;there was a positive linear correlation between them with a correlation coefficient of 0.79(P<0.05).Therefore,ethylene release can be used as a potential indicator for evaluation of volatile aroma compounds in apples.Using ethylene emission as an indicator could reduce the difficulty and complexity of volatile aroma evaluation,which could be a new non-destructive inspection choice for apple flavor quality assessment.

Study on the Landscape Flavor of Suzhou Industrial Park

The creation of new urban landscape environment is one of the core problems to inherit the urban history and culture and to form its character.By analyzing the landscape nodes around the Jinji Lake in Suzhou Industrial Park,this research sums up its natural landscape flavor created by water resource,the art landscape flavor created by buildings' layout,and the vivid culture flavor of urban landscape.The combination of the park's landscape creation and its nature,art and culture completely describes the feature of Jinji Lake Industrial Park-the fusion of history and fashion,classical garden and western garden,natural landscape and man-made landscape.

Preparation and simulation of a taro flavor

Flavors represent a small but significant segment of food industry.Taro gives a pleasant nut-like odor when cooked.Taro flavor can be used in many products,so developing a taro flavor is of interests.This paper concentrates on preparation and simulation of taro flavor according to the notes of taro,which are distinct flavors or odor characteristics.The results show that the notes of taro flavor can be classified as caramellic note,roast note,milky note,beany note,green note,aldehydic note,sweet note,nutty note,vegetative note,and fruity note.According to the notes of cooked taro odor and the raw materials selected,a typical taro flavor formula is given.The taro flavor blended is pleasant,harmonious,and has characteristics of the odor of cooked natural taro.