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.

Comparative evaluation of commercial Douchi by different molds:biogenic amines,non-volatile and volatile compounds

To provide new insights into the development and utilization of Douchi artificial starters,three common strains(Aspergillus oryzae,Mucor racemosus,and Rhizopus oligosporus)were used to study their influence on the fermentation of Douchi.The results showed that the biogenic amine contents of the three types of Douchi were all within the safe range and far lower than those of traditional fermented Douchi.Aspergillus-type Douchi produced more free amino acids than the other two types of Douchi,and its umami taste was more prominent in sensory evaluation(P<0.01),while Mucor-type and Rhizopus-type Douchi produced more esters and pyrazines,making the aroma,sauce,and Douchi flavor more abundant.According to the Pearson and PLS analyses results,sweetness was significantly negatively correlated with phenylalanine,cysteine,and acetic acid(P<0.05),bitterness was significantly negatively correlated with malic acid(P<0.05),the sour taste was significantly positively correlated with citric acid and most free amino acids(P<0.05),while astringency was significantly negatively correlated with glucose(P<0.001).Thirteen volatile compounds such as furfuryl alcohol,phenethyl alcohol,and benzaldehyde caused the flavor difference of three types of Douchi.This study provides theoretical basis for the selection of starting strains for commercial Douchi production.

Correlation between dominant bacterial community and non-volatile organic compounds during the fermentation of shrimp sauces

Shrimp sauce,one of the traditional salt-fermented food in China,has a unique flavor that is influenced by the resident microflora.The quality of salt-fermented shrimp sauce was evaluated in this work by determining the total volatile basic nitrogen(TVB-N),the amino acid nitrogen(AAN),organic acid,5’-nucleotide and free amino acids(FAA).Moreover,the dynamics of microbial diversity during processing was investigated by using high-throughput sequencing technology.The results showed that the AAN,TVB-N,organic acid,5’-nucleotide and FAA content were in range of 0.93-1.42 g/100 mL,49.91-236.27 mg/100 mL,6.65-20.68 mg/mL,3.51-6.56 mg/mL and 81.27-102.90 mg/mL.Among the microbial diversity found in the shrimp sauce,Tetragenococcus,Flavobacterium,Polaribacter,Haematospirillum and Staphylococcus were the predominant genera.Correlation analysis indicated that the bacteria Tetragenococcus and Staphylococcus were important in the formation of non-volatile compounds.Tetragenococcus positively correlated with a variety of FAAs;Staphylococcus positively correlated with 5’-nucleotides.The analysis indicated that Tetragenococcus and Staphylococcus were the core genera affecting non-volatile components.These findings indicate the dynamics of the bacterial community and non-volatile components inter-relationships during shrimp sauce fermentation and provide a theoretical basis for improving the fermentation process of shrimp sauce.

Overview of one transistor type of hybrid organic ferroelectric non-volatile memory

Organic ferroelectric memory devices based on field effect transistors that can be configured between two stable states of on and off have been widely researched as the next generation data storage media in recent years.This emerging type of memory devices can lead to a new instrument system as a potential alternative to previous non-volatile memory building blocks in future processing units because of their numerous merits such as cost-effective process,simple structure and freedom in substrate choices.This bi-stable non-volatile memory device of information storage has been investigated using several organic or inorganic semiconductors with organic ferroelectric polymer materials.Recent progresses in this ferroelectric memory field,hybrid system have attracted a lot of attention due to their excellent device performance in comparison with that of all organic systems.In this paper,a general review of this type of ferroelectric non-volatile memory is provided,which include the device structure,organic ferroelectric materials,electrical characteristics and working principles.We also present some snapshots of our previous study on hybrid ferroelectric memories including our recent work based on zinc oxide nanowire channels.

Effect of inoculating mixed starter cultures of Lactobacillus and Staphylococcus on bacterial communities and volatile flavor in fermented sausages

The objective of this study was to explore the effects of the inoculation of mixed starter cultures of Lactobacillus and Staphylococcus(labeled L-S)on microbial community and flavor in fermented sausages during the ripening process.Culture-dependent(colony count)and culture-independent(high-throughput sequencing)methods were employed to evaluate bacterial communities.Volatile compounds were identified by gas chromatography-mass spectrometry,and the results were analyzed by principal component analysis(PCA).The identified bacteria with high relative abundance included Lactobacillus and Pediococcus,and the relative abundances of Leuconostoc and Weissella in fermented sausages were remarkably decreased at the end of the ripening process.At the end of ripening,2-nonenal,tetradecanal,ethylstearate and terpinyl acetate played substantial roles in the flavor development of the L-S fermented sausages.Sensory evaluation showed a high score in the L-S fermented sausages.Sausages can be inoculated with L-S starter culture to improve the safety and flavor of meat products.

Formation of high density TiN nanocrystals and its application in non-volatile memories

Non-volatile memory based on TiN nanocrystal （TiN-NC） charge storage nodes embedded in SiO2 has been fabricated and its electrical properties have been measured. It was found that the density and size distribution of TiN-NCs can be controlled by annealing temperature. The formation of well separated crystalline TiN nano-dots with an average size of 5 nm is confirmed by transmission electron microscopy and x-ray diffraction, x-ray photoelectron spectroscopy confirms the existence of a transition layer of TiNxOy/SiON oxide between TiN-NC and SiO2, which reduces the barrier height of tunnel oxide and thereby enhances programming/erasing speed. The memory device shows a memory window of 2.5V and an endurance cycle throughout 10^5. Its charging mechanism, which is interpreted from the analysis of programming speed （dVth/dt） and the gate leakage versus voltage characteristics （Ig vs Vg）, has been explained by direct tunnelling for tunnel oxide and Fowler Nordheim tunnelling for control oxide at programming voltages lower than 9V, and by Fowler-Nordheim tunnelling for both the oxides at programming voltages higher than 9V.

Molecular dynamics simulations on the wet/dry self-latching and electric fields triggered wet/dry transitions between nanosheets:A non-volatile memory nanostructure

We design a nanostructure composing of two nanoscale graphene sheets parallelly immersed in water.Using molecular dynamics simulations,we demonstrate that the wet/dry state between the graphene sheets can be self-latched;moreover,the wet→dry/dry→wet transition takes place when applying an external electric field perpendicular/parallel to the graphene sheets(E;/E;).This structure works like a flash memory device(a non-volatile memory):the stored information(wet and dry states)of the system can be kept spontaneously,and can also be rewritten by external electric fields.On the one hand,when the distance between the two nanosheets is close to a certain distance,the free energy barriers for the transitions dry→wet and wet→dry can be quite large.As a result,the wet and dry states are self-latched.On the other hand,an E;and an E;will respectively increase and decrease the free energy of the water located in-between the two nanosheets.Consequently,the wet→dry and dry→wet transitions are observed.Our results may be useful for designing novel information memory devices.

Flavor release from traditional dry-cured pork during oral processing

The rate of flavor release in the mouth from traditional dry-cured pork was evaluated in this study.It was hypothesized that a slow steady release of flavor would occur on chewing and hydration.To test this,high salt dry-cured pork was chewed and held in oral cavity without swallowing for 4 different chewing stages(B,NC_(30),C_(30),EC).Saliva and food bolus from 16 healthy subjects were collected during oral processing,and analyzed for saliva flow rate,total saliva protein content,saliva pH,conductivity,saliva and sodium,and taste components.Results show that oral processing behavior and salivary release have important effects on flavor release of dry-cured pork.Sodium dodecyl sulfate-polyacrylamide gel electrophoresis(SDS-PAGE)analysis showed that oral processing has a certain effect on the protein composition and concentration in saliva.This study suggests that the interaction between food and saliva that accompanies chewing can lead to significant changes in sensory perception during oral processing.

An Overview of Non-Volatile Flip-Flops Based on Emerging Memory Technologies(Invited paper)

Low power consumption is a major issue in nowadays electronics systems. This trend is pushed by the development of data center related to cloud services and soon to the Internet of Things （IoT） deployment. Memories are one of the major contributors to power consumption. However, the development of emerging memory technologies paves the way to low-power design, through the partial replacement of the dynamic random access memory （DRAM） with the non-volatile stand-alone memory in servers or with the embedded or distributed emerging non-volatile memory in IoT objects. In the latter case, non-volatile flip-flops （NVFFs） seem a promising candidate to replace the retention latch. Indeed, IoT objects present long sleep time and NVFFs offer to save data in registers with zero power when the application is idle. This paper gives an overview of NVFF architecture flavors for various emerging memory technologies.

Novel umami peptides from two Termitomyces mushrooms and molecular docking to the taste receptor T1R1/T1R3

Wild edible Termitomyces mushrooms are popular in Southwest China and umami is important flavor qualities of edible mushrooms.This study aimed to understand the umami taste of Termitomyces intermedius and Termitomyces aff.bulborhizus.Ten umami peptides from aqueous extracts were separated using a Sephadex G-15 gel filtration chromatography.The intense umami fraction was evaluated by both sensory evaluation and electronic tongue.They were identified as KLNDAQAPK,DSTDEKFLR,VGKGAHLSGEH,MLKKKKLA,SLGFGGPPGY,TVATFSSSTKPDD,AMDDDEADLLLLAM,VEDEDEKPKEK,SPEEKKEEET and PEGADKPNK.Seven peptides,except VEDEDEKPKEK,SPEEKKEEET and PEGADKPNK were selectively synthesized to verify their taste characteristics.All these 10 peptides had umami or salt taste.The 10 peptides were conducted by molecular docking to study their interaction with identified peptides and the umami taste receptor T1R1/T1R3.All these 10 peptides perfectly docked the active residues in the T1R3 subunit.Our results provide theoretical basis for the umami taste and address the umami mechanism of two wild edible Termitomyces mushrooms.

The Electric-Field Controllable Non-Volatile 35° Rotation of Magnetic Easy Axis in Magnetoelectric CoFeB/(001)-Cut Pb(Mg_(1/3)Nb_(2/3))O_3-25%PbTiO_3 Heterostructure

Using in situ electric-field-modulated anisotropic magnetoresistance measurement, a large reversible and non- volatile in-plane rotation of magnetic easy axis of -35° between the positive and negative electrical poling states is demonstrated in C040Fe40B20//（001）-cut Pb（Mgl/3Nb2/3）O3-25PbTiO3 （PMN-PT）. The specific magneto- electric coupling mechanism therein is experimentally verified to be related to the synchronous in-plane strain rotation induced by 109° ferroelastic domain switching in the （001）-cut PMN-PT substrate.

Design of an Electrically Written and Optically Read Non-volatile Memory Device Employing BiFeO3/Au Heterostructures with Strong Absorption Resonance

Exploiting new concepts for dense, fast, and nonvolatile random access memory with reduced energy consump- tion is a significant issue for information technology. Here we design an ＇electrically written and optically read＇ information storage device employing BiFeO3/A u heterostruetures with strong absorption resonance. The electro- optic effect is the basis for the device design, which arises from the strong absorption resonance in BiFeO3/Au heterostructures and the electrically tunable significant birefringence of the BiFeO3 film. We first construct a sim- ulation calculation of the BiFeO3/Au structure spectrum and identify absorption resonance and electro-optical modulation characteristics. Following a micro scale partition, the surface reflected light intensity of different polarization units is calculated. The results depend on electric polarization states of the BiFeO3 film, thus BiFeO3/Au heterostructures can essentially be designed as a type of electrically written and optically read infor- mation storage device by utilizing the scanning near-field optical microscopy technology based on the conductive silicon cantilever tip with nanofabricated aperture. This work will shed light on information storage technology.

Influence of Various Hydrocolloids on Suspension Stability of Chia Seeds (Salvia hispanica L.) in Mango Beverage and Mango Flavored Beverage

With the developing of juices and beverages industry, the processors need to bring new nutritional fortified products to capture the market as per the demand of the consumer who needs healthier product. Thus, this study aimed to the production of mango beverage and mango flavored beverage fortified with chia seeds;evaluate the chemical properties of chia seeds and study the effect of adding carboxymethyl cellulose, xanthan gum and low acyl gellan gum at the concentrations of 0.05% and 0.1% on the stability of suspension chia seeds in beverage during storage at ambient temperature for six months. Viscosity, color, zeta potential, suspension of seeds and organoleptic properties were evaluated. Results showed that chia seeds were rich in protein, omega-3 fatty acids and dietary fiber. The addition of 0.05% gellan gum led to improved appearance attributes and the highest stability of suspension of chia seeds for six months, and was the sample which scored highest for overall acceptability compared to the other samples of beverages. Results indicated that using chia seeds with the addition of 0.05% low acyl gellan gum led to the production of fortified mango beverage and mango flavored beverage with high stability for six months.

Effect of Tremella fuciformis polysaccharide on the stalling and flavor of tteok during storage

The effect of Tremella fuciformis polysaccharide(TFP)on the retrogradation property and aroma profile changes of tteok during storage was investigated.Results indicated that addition of TFP significantly increased the stability to thermal and mechanical shearing of starch,decreased short-term retrogradation,the hardness and the retrogradation enthalpy(ΔH)of tteok during storage,but had no significant effect on the amylopectin chain length of tteok.The possible mechanism for the retarding staling effect of TFP is related to the interaction between TFP and starch chains that interferes with the alignment of starch chains.Electronic nose and g as chromatography-mass spectrum(GC-MS)analysis results showed that the difference in the concentrations of volatile compounds and fatty acids of tteoks at different storage time gradually increased with the advancement of storage period.The addition of TFP to tteok inhibited the development of unpleasant volatile compounds,probably by delaying the oxidation and decomposition of lipids and preserving the antioxidant phenolic compounds in tteok,thus slowing down the flavor deterioration of tteok and contributing to flavor maintainace.Overall,this study could help food manufacturers to choose a high-effective and natural polysaccharide to control the retrogradation rate and flavor loss of tteok.

Discovery of the relationship between bitter taste and bitter flavor (efficacy) based on hTAS2Rs

Objective:To explore the relationship between bitter taste and bitter flavor(efficacy),their character-istics were analyzed at the target and pharmacodynamic points.Methods:Compounds with bitter receptor activity were obtained by high-throughput screening models of the human bitter taste receptors(hTAS2Rs),which were used to analyze bitter taste.The efficacy of anti-asthma medications was used as an example to research bitter flavor(efficacy).The pharmacological effects of bitter taste and bitter flavor(efficacy)were classified according to the functional modules.The coverage for the same targets or pharmacological effects in the overall protein interaction network(PIN)of bitter taste and bitter flavor(efficacy)was analyzed to reveal their relationship.The effect of the compound polydatin with anti-asthma activation on hTAS2R14 was studied to verify the reliability of the aforementioned idea.Results:A total of 121 Chinese materia medica(CMM)compounds that activate hTAS2R10,hTAS2R14,and hTAS2R49 were obtained.The analysis results indicated that 108 same targets for bitter taste and bitter flavor(efficacy)were obtained,accounting for 13.9%in the PIN of bitter taste and 72.5%in the PIN of bitter flavor(efficacy).The pharmacological effects shared by bitter taste and bitter flavor(efficacy)accounted for 79%of the PIN of bitter taste and 81%of the PIN of bitter flavor(efficacy).The activating effect of the anti-asthma compound polydatin on hTAS2R14 was dose-dependent with EC 50 of 4.3 m M.Conclusion:In this study,the relationship between bitter taste and bitter flavor(efficacy)has been demonstrated from the target and pharmacodynamic points,which are based on hTAS2Rs and anti-asthma effect.Bitter taste and bitter flavor(efficacy)exhibited a high correlation.This study provides a theoretical and scientific basis for the hypothesis that“the property theory of CMM is the clinical pharmacodynamics of CMM.”

机器学习视角下风味分子研究及其在茉莉花茶中的应用

旨在探讨机器学习在风味分子研究领域的应用,尤其是其在茉莉花茶风味分析中的实践。风味分子的研究是理解和优化食品、特别是茶类饮品味道和品质的基础。机器学习技术的引入为风味分子的识别和分析打开了新的视野。概述了风味分子的基本概念和研究方法,详细讨论了机器学习在解析分子结构与风味特性关系、茉莉花茶品质预测与控制、风味分析、预测与优化、智能化加工等方面的应用,并提出了研究展望,以期为提升茉莉花茶的品质和茶产业发展提供技术支持。

中国传统发酵蔬菜中微生物多样性及其对品质形成影响研究进展

中国传统发酵蔬菜是以新鲜蔬菜为原料,通过微生物代谢和一系列化学反应而制成的发酵制品。在发酵过程中,微生物群落结构复杂,不同阶段的优势微生物发挥的作用不同,对发酵蔬菜品质、风味及安全性都有很大的影响。基于此,本文综述了中国传统发酵蔬菜中微生物多样性对发酵蔬菜品质、风味及安全性的影响,以及影响微生物多样性的非生物因素,旨在为提升发酵蔬菜品质及安全性提供理论依据。

白酒中风味成分的检测分析技术研究进展

白酒历史悠久,是中国的国酒。白酒中的风味成分虽然含量较低,但其类别、组成及比例对产品口感、风味及香气极为重要。近年来,对风味成分的研究已成为白酒领域的热点,本文综述了白酒风味成分检测分析方面的研究进展,介绍了风味成分检测前处理技术与分析方法,总结了各大香型白酒中的风味挖掘及分析的最新成果,探讨了研究中存在的局限与不足,并展望了未来技术发展的方向和趋势。

预制烤鱼水分分布及关键挥发性风味物质分析

以即热型预制烤鱼为研究对象,采用低场-核磁共振技术(Low field-nuclear magnetic resonance,LF-NMR)、顶空固相微萃取与气相色谱质谱联用技术(Headspace-solid phase microextraction-gas chromatography mass spectrometry,HS-SPME-GC-MS)对不同电烤条件下烤鱼水分分布及挥发性风味物质进行研究。结果表明:250℃烤制20 min的烤鱼加工损失率最低,持水力最高。烤鱼中水分主要形式为不易流动水,200℃烤鱼的弛豫时间T22、T23最低,其次是250℃烤鱼,T2反演谱整体向左移动,说明水的自由度降低。250℃烤制20 min的烤鱼不易流动水峰面积占比(A22)最高,达94.03%,自由水峰面积占比(A23)最低,为1.93%,说明肌肉组织持水较优。在5组烤鱼中共鉴定出70种挥发性物质,主要为醛类、酮类、醇类及烃类等。通过相对气味活度值(Relative odor activity value,ROAV)筛选出关键挥发性风味物质分别为12、9、11、8和8种。5组样品贡献较大的风味物质为己醛、1-辛烯-3-醇、壬醛等,其中愈创木酚和4-甲基苯酚是碳烤烤鱼特有的关键风味物质。通过主成分分析,不同条件烤制的烤鱼关键挥发性风味物质差异明显。相关性分析表明,A22与异戊醛、庚醛和2,3-辛二酮呈显著正相关(P<0.05),与壬醛和愈创木酚呈显著负相关(P<0.05)。该研究结果为预制烤鱼开发提供参考。

发酵降低大豆组织蛋白豆腥味的复合菌株筛选

采用顶空固相微萃取-气相色谱-质谱联用技术并结合风味活度值和感官评价,比较了生香酵母、活性干酵母、植物乳杆菌和肉葡萄球菌对大豆组织蛋白(textured soybean protein,TSP)豆腥味的降低效果,筛选出可有效降低豆腥味的2种菌株,并研究其复配质量比和添加方式。结果表明,4种菌对大豆组织蛋白豆腥味均有一定的消减效果,其中活性干酵母的降腥效果最明显,其发酵TSP中豆腥味物质含量减少了70%;肉葡萄球菌的增香作用最大,其发酵TSP中良好风味物质的含量增加了865.41%。选择活性干酵母作为降腥菌、肉葡萄球菌作为增香菌,二者复配适宜的的质量比为10∶1,添加方式为先加肉葡萄球菌于20℃发酵12 h后加活性干酵母于该温度下发酵20 h。