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Effects of prebiotics on the fermentation of traditional suancai of Northeast China

Food Science and Human Wellness 2024年第3期13卷 1358-1367页

作者： Mingwei Zhao Xinying Cao Yuzheng Wu Sibo Zou Zhigao Li Xinping Lin Chaofan Ji Liang Dong Sufang Zhang Chenxu Yu Huipeng Liang National Engineering Research Center of Seafood Collaborative Innovation Center of Provincial and Ministerial Co-construction for Deep ProcessingCollaborative Innovation Center of Seafood Deep ProcessingSchool of Food Science and TechnologyDalian Polytechnic UniversityDalian 116034China Department of Agricultural and Biosystems Engineering Iowa State UniversityIA 50011USA

Suancai is a traditional fermented vegetable widely consumed in Northeast China.In this study,different prebiotics were used to improve the quality of suancai.Four prebiotics(inulin(INU),xylooligosaccharide(XO S),galactooligosaccharide(GOS),and stachyose(STA))were shown to reduce the pH value and increase the content of total titratable acidity(TTA)in suancai,while the contents of most organic acids were also increased.The addition of prebiotics had significant effects on the bacterial microbiota during the suancai fermentation process.All prebiotics were shown to contribute to the growth of Lactobacillus.The suancai sample with fructooligosaccharides(FOS)had the highest relative abundance of Lactobacillus.Besides,INU and XOS could increase the abundance of Weissella.To evaluate the quality of suancai fermented with prebiotics,profiles of volatile flavor compounds(VOCs)and free amino acids(FAA)were analyzed.The prebiotics affected the VOCs and FAA profiles via transforming the bacterial microbiota.In addition,the addition of prebiotics also changed the taste profiles of the suancai samples.This study is among the first attempts to reveal the effects of different prebiotics on suancai fermentation,and the findings provide a foundation to develop new ways for improving the quality of suancai.

关键词： Bacterial microbiota Lactic acid bacteria flavor Amino acid Taste

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Research Progress of Volatile Substances Analysis and Sensory Evaluation of Soymilk

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Journal of Northeast Agricultural University(English Edition) 2024年第1期31卷 74-82页

作者： Xu Qiongyuan Li Ka Huang Meina Liang Yuxin Tao Bingjie Zhang Tingting Song Nannan Ji Yazhou Zhang Huajiang Xia Ning College of Food Science Northeast Agricultural UniversityHarbin 150030China Key Laboratory of Soybean Biology Northeast Agricultural UniversityHarbin 150030China

Soybean is one of the important crops in China. Soymilk, a traditional neutral plant-based protein drink, is rich in high quality proteins. Although soybean milk is rich in nutrients, its marketing among consumers, especially those in Western countries who are used to peaceful flavor, has been limited due to the adverse flavor impact brought by its special composition. In recent years, with the increasing attention to the nutritional value of soymilk, the flavor of soymilk has become a popular research object for scholars at home and abroad. The flavor components of soymilk are mainly volatile small molecular compounds produced by enzymatic reactions catalyzed by lipoxygenase(LOX). After formation, they interact with protein macromolecules to form the overall flavor of soymilk. At present, there are many methods to control the off-odor of soymilk at home and abroad, including physical heating methods, chemical methods, biological enzymatic digestion methods, mask methods, and a variety of breeding methods. These methods effectively reduce the off-odor of soymilk, but all of them have shortcomings. Currently, the sensory characteristics of the beany odor in soymilk are evaluated mainly by traditional human sensory scoring along with the assistance of modern instrument analysis of volatile flavor substances using headspace solid phase microextraction(SPME) gas chromatography coupled with-mass spectrometry(GC-MS). This paper summarized the research results of volatile flavor substances in soymilk in recent years and the sensory evaluation methods of soymilk at home and abroad, and looked forward to the future development direction, hoping to provide some theoretical bases and reference detection methods for solving the problem of soymilk flavor in the future.

关键词： soymilk off-odor volatile substance flavor sensory evaluation

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flavor supplementation during late gestation and lactation periods increases the reproductive performance and alters fecal microbiota of the sows

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Animal Nutrition 2021年第3期7卷 679-687页

作者： Renjie Wang Ning Liu Yuchen Yang Yan Lei Jirong Lyu Zhaolai Dai In Ho Kim Ju Li Zhenlong Wu Defa Li State Key Laboratory of Animal Nutrition China Agricultural UniversityBeijing100193China Department of Nutrition and Health China Agricultural UniversityBeijing100193China DadHank Biotechnology Corporation Chengdu611130China Department of Animal Resource&Science Dankook UniversityCheonan330-714South Korea Henan Yinfa Animal Husbandry Co.Ltd. Zhengzhou451100China

This study was conducted to evaluate the effect of flavor on reproductive performance and fecal microbiota of sows during late gestation and lactation.A total of 20 healthy Yorkshire sows were fed a corn-soybean basal diet unsupplemented or supplemented with 0.1%flavor compound from d 90 of gestation to 25 d post-farrowing,and then the piglets were weaned.The reproductive performance and the fecal microbiota of sows were analyzed.Compared with the controls,flavor supplementation in maternal diets increased(Pflavor addition.The backfat thickness and litter size were not affected by flavor supplementation(P>0.05).The 16S rRNA analysis showed that flavor supplementation signifi-cantly increased the abundance of Phascolarctobacterium(Pflavor sup-plementation improved the reproductive performance of the sows,which was associated with enhanced beneficial microbiota and decreased potentially pathogenic bacteria in the sows.

关键词： Correlation flavor Fecal microbiota Reproductive performance

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Spontaneous breaking of flavor symmetry and naturalness of nearly degenerate neutrino masses and bi-maximal mixing

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Science China Mathematics 2000年第9期43卷 988-995页

作者：吴岳良 Institute of Theoretical Physics Chinese Academy of Sciences Beijing 100080 China

The gauge model with SO(3)F flavor symmetry and three Higgs triplets is studied. We show how the intriguing nearly degenerate neutrino mass and bi-maximal mixing scenario comes out naturally after spontaneous breaking of the symmetry. The hierarchy between the neutrino mass-squared differences, which is needed for reconciling both solar and atmospheric neutrino data, naturally results from an approximate permutation symmetry. The model can also lead to interesting phenomena on lepton-flavor violations via the SO(3)F gauge interactions.

关键词： neutrino masses and oscillations SO(3) gauge symmetry lepton flavor violation spontaneous symmetry breaking.

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The lepton flavor violating signal of the extra gauge boson Z′in photon-photon collision at the ILC

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Science China(Physics,Mechanics & Astronomy) 2010年第11期53卷 1992-1997页

作者： LIU GuoLi 1,2 1 Physics Department,Zhengzhou University,Zhengzhou 450001,China 2 Kavli Institute for Theoretical Physics China,Chinese Academy of Sciences,Beijing 100190,China Physics Department Zhengzhou University Zhengzhou China Kavli Institute for Theoretical Physics China Chinese Academy of Sciences Beijing China

The hitherto unconstrained lepton flavor mixings,induced by the new gauge boson Z ,which are the prediction of many new physics models,such as topcolor-assisted technicolor (TC2) models and flavor-universal TC2 models,may lead to the lepton flavor violating productions of τμˉ,τeˉ and μeˉ in photon-photon collision at the proposed International Linear Collider (ILC).Through a comparative analysis of these processes,we find that the better channel to probe the new physics models is the production of τμˉ or τeˉ which occurs at a much higher rate than μeˉ production due to the large mixing angle and the large flavor changing coupling,and may reach the detectable level of the ILC for a large part of the parameter space.Since the rates predicted by the Standard Model are far below the detectable level,these processes may serve as a sensitive probe for such new physics models.

关键词： new gauge boson Z lepton flavor violating processes photon-photon

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The littlest Higgs model with T-parity and some lepton flavor violation decay processes

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Science China(Physics,Mechanics & Astronomy) 2010年第11期53卷 1968-1974页

作者： YUE ChongXing,MA Wei,ZHANG TingTing,LIU Wei & LIU JinYan Department of Physics,Liaoning Normal University,Dalian 116029,China Department of Physics Liaoning Normal University Dalian China

The new particles predicted by the littlest Higgs model with T-parity (called LHT model) can induce the lepton flavor violation (LFV) couplings at the one-loop level,which can add contributions to some LFV processes.Taking into account the constraints of the experimental data on the relevant free parameters,we calculate the branching ratios of the LFV decay processes Z → l ˉl and τ-→μ-P 1 P 2 with P 1 P 2 = π + π-,K + K-,and K0 ˉK 0 in the context of this new physics model.We find that the LHT model can indeed make significant contributions to some of these LFV decay processes.The Z factory option for the future high energy e + e-collider experiments will give severe constraints on the LHT model.

关键词： littlest Higgs model lepton flavor violation branching ratios

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Study on B→φK~* and B_d→φK_S decays in a flavor changing Z′ model

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Science China(Physics,Mechanics & Astronomy) 2008年第9期51卷 1245-1253页

作者： Wang ShuaiWei Huang JinShu Song TaiPing Lu GongRu Department of Physics Nanyang Normal UniversityNanyang 473061China Department of Physics Henan Normal UniversityXinxiang 453007China

We study the polarization anomaly of the Bd →φK*0 decay and the time-dependent CP asymmetry SφKS of the Bd →φKS decay in a Z′ model associated with flavor changing neutral currents at the tree level. We obtain the results of 0.0113<ξ<0.0127 and 0.0226<ξ<0.0255 for the two decay processes when setting ξLL=ξRL=ξLR=ξRR=ξ,ξLL=ξRL=ξ,and ξLR=ξRR=0,respectively. These results are consistent with the constraints and assumptions on the model parameters in some references.

关键词： Z′ model QCD factorization flavor changing neutral currents

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

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Journal of Ocean University of China 2017年第2期16卷 311-318页

作者： FAN Yan YIN Li-ang XUE Yong LI Zhaojie HOU Hu XUE Changhu College of Food Science and Engineering Ocean University of ChinaQingdao 266003P.R.China

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.

关键词： volatile flavor compounds GC-MS electronic nose sensory analysis

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Comparative Analysis of Three Types of Peaches:Identification of the Key Individual Characteristic flavor Compounds by Integrating Consumers' Acceptability with flavor Quality

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Horticultural Plant Journal 2017年第1期3卷 1-12页

作者： XI Wanpeng ZHENG Qiao LU Juanfang QUAN Junping College of Horticulture and Landscape Architecture Southwest University Agricultural College Shihezi University Key Laboratory of Horticulture Science for Southern Mountainous Regions Ministry of Education Chongqing Nanshan Botanical Garden

In order to recognize the key flavor compounds influencing the consumers' choice for honey peach, nectarine, and flat peach and provide important information for orientation breeding, sugars, organic acids, and aroma volatiles in 3 types of peaches were examined by high performance liquid chromatography(HPLC) and gas chromatography–mass spectrometry(GC–MS) and their key individual characteristic flavor compounds were identified by multivariate analysis integrated with consumers' evaluation. No significant differences in sugar and organic acid were observed between 3 types of peaches. In hierarchical clustering analysis(HCA) and principal component analysis(PCA)models, 3 types of peaches could not be differentiated by sugars or organic acids, but could be identified completely by aroma volatiles or by flavor compounds. A partial least squares regression(PLSR) model revealed that the key individual characteristic volatiles in nectarine, honey peach, and flat peach are C9 compounds and terpenic compounds, norisoprenoids and C6 compounds, and benzaldehyde, γ-decalactone, andδ-dodecalactone, respectively. These results suggest that sugars and organic acids form the background flavor of peach fruit and lactones shape the typical peach aroma. However, the individual aroma volatiles play the decisive role in unique flavor determination of different types of peaches.

关键词： peach sugar organic acid aroma volatile flavor consumer acceptability

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Evaluation and selection of yeasts as potential aroma enhancers for the production of dry-cured ham

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Food Science and Human Wellness 2023年第1期12卷 324-335页

作者： Xiaohui Gong Ruifang Mi Xi Chen Qiujin Zhu Suyue Xiong Biao Qi Shouwei Wang School of Liquor&Food Engineering Guizhou University/Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and ProcessingGuiyang 550025China China Meat Research Center Beijing 100068China

Yeasts play a critical role in the flavor formation of dry-cured ham.In this study,41 yeast isolates from the dry-cured ham at different processing stages were evaluated for their technological properties.Debaryomyces hansenii was the most dominant yeast and has been detected at each phase of dry-cured ham,followed by Candida zeylanoides which was mainly detected in salting phase.Yarrowia bubula and Yarrowia alimentaria were found at the first two-phase of dry-cured ham.All isolates of yeast showed enzymatic activities against milk protein and tributyrin,while only 4 strains displayed proteolytic activity on meat protein.Yeast strains were grown in a meat model medium and volatile compounds were identified.The result showed that inoculated yeast strains could promote the production of volatiles and there were significant differences among strains.D.hansenii S25 showed the highest production of volatile compounds,followed by the strain C.zeylanoides C4.D.hansenii S25 was the highest producer of alcohols showing the highest production of benzeneethanol and 3-(methylthio)-1-propanol.Based on OAV and PLS analysis,D.hansenii S25 was strongly correlated with overall flavor and key volatile compounds of dry-cured ham,which could be selected as potential starter cultures.

关键词： Yeast flavor Dry-cured ham Meat model medium Debaryomyces hansenii

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