Preparation of Liquor Flavoring from Yellow Water Based on Water Absorbent Resin

[Objective] This study was conducted to extract the scarce natural liquor flavorings desired by many liquor factories from yellow water. [Method] Strong water absorbent resin was used to absorb moisture from the yellow water in order to concentrate it into dense yellow water at first, followed by azcotropic dis- tillation of the previously concentrated yellow water, and then, catalytic esterification was performed to the remaining liquid after the distillation. [ Results] The 7. 066 7 fractions of concentrated yellow water with 56.7% ethanol could be obtained after the treatment of 100 fractions of yellow water with strong water absorbent resin. Azeotrope of 0.432 8 fraction of natural acetaldehyde, 0. 269 4 fraction of ethyl formate and methyl alcohol, 0. 975 0 fraction of ethyl acetate and methyl alco- hol could be obtained after the azeotropic distillation per 100 fractions of concentrated yellow water. After the addition of CaC12, O. 220 7 fraction of ethyl formate and 0. 514 2 fraction of ethyl acetate could be obtained after distillation of the azeotrope. Finally, 92. 094 8 fractions of esterification liquid with 38 kinds of flavor- ing compound could be obtained after catalytic esterification of 100 fractions of concentrated yellow water, and the content of ethyl acetate, ethyl propionate, ethyl- butyrate, ethyl valerate, ethyl lactate and ethyl bexanoate were as much as 142.9, 22.2, 54.2, 3.3,75.4 and 158.9 g/L, respectively. [ Conclusion] Top-grade Luzhou-flavor liquor could be made by mixing 6.5 fractions of common liquor with acetaldehyde, ethyl formate, ethyl acetate and esterification liquid which were ob- tained from 1 fraction of yellow water. Therefore, the yellow water has a great recycling value, and it tells us that the technique of extracting liquor flavorings from yellow water has tremendous market value.

Establishing the Tolerability to Turkeys of Nonanoic Acid at Practical Levels of Use as a Feed Flavoring

Objective: Nonanoic acid (NA) is one of a series of straight-chain aliphatic alcohols, aldehydes, acids and their derivatives with a well-documented history of use as a synthetic flavoring in human food. As part of a safety evaluation of NA for use as a flavoring in animal feed, an experiment was conducted to evaluate the ability of turkeys to tolerate NA at levels relevant to practical feeding practices. Materials and Methods: A total of 594-day-old BUT Premium turkeys (300 males and 294 females) were allocated at random to 40 floor pens containing either 15 males or 13 to 15 females. Poults were fed one of 4 treatment diets in crumble (0 to 14 days) or pellet (15 to 59 days) form containing 0 (control), 100, 300 or 1000 mg NA/kg complete feed for 59 days. General health and performance were monitored for the duration of the study. At days 57 and 59 of age, blood samples were taken and birds were sacrificed and necropsied for histopathological examination of the digestive tract. Significant differences were considered at P ≤ 0.05 and near-significant trends at P ≤ 0.10. Results: NA had no effect on mortality (Pχ2 = 0.54), average daily feed intake (ADFI) (P = 0.11), average daily gain (ADG) (P = 0.12) or feed conversion ratio (FCR) (P = 0.45) in poults over the 56-day feeding period. No treatment-related effects on blood parameters or tissue pathology were observed. Conclusion: The results of the study support the safety and tolerance of NA to turkeys at dietary levels of up to 1000 mg/kg which will provide a considerable margin of safety compared to anticipated practical conditions of use as a feed flavoring.

Approach of Obtaining Liquor Flavoring From Yellow Water Based on Azeotropic Distillation

In order to extract the scarce natural liquor flavoring which is the dream of many liquor factories from yellow water,this research first added a proper amount of food-grade entrainer ethanol into yellow water,to form yellow water containing high content of ethanol.Then,the yellow water was subjected to azeotropic distillation and catalytic esterification,obtaining natural acetaldehyde,ethyl formate,ethyl acetate and esterification liquid containing various compounds that can influence the flavor of liquor.In the esterification liquid,the contents of ethyl propionate,ethyl butyrate,ethyl valerate,ethyl lactate and ethyl hexanoate are as higher as 19.0,46.5,1.5,39.8 and 137.1 g/L,respectively.The esterification liquid prepared by one fraction of yellow water can blend 9.14 fractions of common liquor into top-grade Luzhou-flavor liquor.Therefore,yellow water has great recycling value.

Approach of Obtaining Liquor Flavoring from Yellow Water Based on Electro-adsorption

This study was conducted to extract scarce natural liquor flavorings desired by many liquor factories from yellow water. Five straight-chain saturated fatty acids were firstly extracted from 15 fractions of yellow water, forming 1 fraction of the ethanol solution composed of the mixture of the five straight-chain saturated fatty acids. Then, 100 fractions of the ethanol solution could produce 94.857 6 fractions of esterification liquid through catalytic esterification at 80 ℃. The esterification liquid contains five esters： ethyl acetate, ethyl propionate, ethyl butyrate, ethyl valerate and ethyl caproate, with contents of 17.68%, 2.58%, 6.32%, 0.06% and 19.40%, respectively. The esterification liquid prepared from 1 fraction of yellow water could blend 10.54 fractions of white liquor into top-grade Luzhou-flavor liquor after esterification. It indicates that yellow water has very good recycling and utilization value.

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.

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.

Evaluation of Maturity and Flavor of Melons Using an Electronic Nose

In this work,an electronic nose was used to evaluate the different cultivars and mature stages of melons,so as to establish a scientific method to accurately distinguish the maturity and varieties of melons. Principal component analysis (PCA) and linear discriminant analysis (LDA ) showed that immature melons could be well distinguished from mature melons using electronic nose. When PCA method was used to analyze,electronic nose could completely classify and identify the maturity of melons. Meanwhile,the electronic nose could distinguish different varieties of melons with high discrimination value. The flavor of samples under cut or no cut conditions would slightly change,leading to the variation of discrimination value among different varieties. The samples with similar flavor under no cut condition could be analyzed through cutting mode. The research built a rapid and accurate method to judge the maturity of melons instead of man sense.

An experimental review of open heavy flavor and quarkonium production at RHIC

Open heavy flavors and quarkonia are unique probes of the hot–dense medium produced in heavy-ion collisions. Their production in p+p collisions also constitutes an important test of QCD. In this paper, we review selected results on the open heavy flavors and quarkonia generated in the p+p and heavy-ion collisions at the Relativistic Heavy Ion Collider. The physical implications are also discussed.

Evaluation indices of sour flavor for apple fruit and grading standards

In order to establish grading standards of evaluation indices for sour flavor of apples, 10 indices of samples from 106 apple cultivars were tested, including： malic acid（Mal）, oxalic acid（Oxa）, citric acid（Cit）, lactic acid（Lac）, succinic acid（Suc）, fumaric acid（Fum）, total organic acids（To A, the sum of the six organic acids tested）, titratable acid（TiA）, acidity value（AcV）, and pH value. For most of the cultivars studied（85.8%）, the order of the organic acid contents in apples was Mal〉Oxa〉Cit〉Lac〉Suc〉Fum. Mal was the dominant organic acid, on average, accounting for 94.5% of To A. Among the 10 indices, the dispersion of pH value was the smallest with a coefficient of variation of only 8.2%, while the coefficients of variation of the other nine indices were larger, ranging between 31 and 66%. There were significant linear relationships between Mal and two indices（ToA and AcV） as well as between ToA and AcV. There were significant logarithmic relationships between pH value and four indices： Mal, TiA, ToA, and AcV. All the equations had very high fitting accuracy and can be used to accurately predict related indices. According to this study, Mal, ToA, and AcV of apple were normally distributed, TiA was close to normally distributed, whereas pH value had a skewed distribution. Using the fitted normal distribution curves, the grading standards of Mal, TiA, ToA, and AcV were established. The grading node values of pH value were obtained using the logarithmic relationship between pH value and Mal. The grading standards of these five indices can be used to evaluate the sour flavor of apple. This study provides a scientific basis for evaluating apple flavor and selecting apple cultivars.

Flavor Characteristics of Different Crops of Laver(Porphyra yezoensis)During One Harvest Cycle

The taste and odor analysis of the first,second,fourth and sixth crops of laver(Porphyra yezoensis)was obtained by electronic tongue,taste-related compound,electronic nose and gas chromatography-ion mobility spectrometer(GC-IMS).Through the detection of the electronic tongue,the pleasant tastes such as umami and richness are more intense in the early crops,which is consistent with the analysis results of free amino acids and flavored nucleotides.The electronic nose can clearly distinguish between different laver crops.GC-IMS separated and identified 36 volatile components from lavers,mainly including aldehydes,ketones,alcohols,esters,acids and aromatic substances.For the early harvested crops,nonanal,octanal,hexanal and benzaldehyde have a significant contribution to odor because of the high concentration and low threshold of these compounds.For the later harvested crops,the concentration of most ketones and some aldehydes increased.1-Octen-3-ol,malondialdehyde and heptanal constituted the main odor characteristics.

Characterization of flavor fingerprinting of red sufu during fermentation and the comparison of volatiles of typical products

Traditional Chinese red sufu is a popular condiment,and typical flavor is an important indicator of sensory qualities in commercial products.In this study,the volatile aroma analysis of Wangzhihe red sufu(WRS)from different fermentation stages and four typical red sufu products from different locations was carried out by gas chromatography-mass spectrometry(GC–MS),gas chromatography-mass spectrometry/olfactory(GC–MS/O),electronic nose(E-nose)and sensory evaluation.Results showed that 106 volatile compounds were identified in Wangzhihe red sufu during fermentation process,in which phenolics and alcohols were dominant at molded and salted phetze stages,while esters and alcohols became predominate at post-fermentation stage.The volatile aroma substances varied at each fermentation stage.Furthermore,86 volatiles,including 16 aroma-active compounds,were detected in four typical red sufu products.The multivariate analysis results showed the difference in samples from different fermentation stages and typical red sufu products according to GC–MS and E-nose analysis.Combined with flavor omics,discriminant model was established for effective discrimination of samples from different fermentation stages and locations,as well as references to sufu maturity extent.The study presented a new strategy for quality evaluation of red sufu,which could be the supplement to quality evaluation standards.