Flavor Additives Research Articles

Influence of fat reduction and flavor addition on the temporal sensory profile in potato chips using a multiple-intake approach.

Reducing the fat content of potato chips can negatively affect the overall perception of taste and texture. However, incorporating flavor can help mitigate negative effects. To measure and understand these changes, a technique describing the consumption experience must be used. The impact of low fat content and the presence of ham flavor in the formulation of potato chips were studied in relation to the dynamics of sensations perceived during consumption and, additionally, related to the hedonic aspects of these products. Three different varieties of commercially available potato chips, classical salted potato chips (PC-C), light (low fat content) potato chips (PC-L), and ham-flavored potato chips (PC-H) were analyzed by multiple-intake Temporal Dominance of Sensations (TDS) sessions, showing the differences among PC-C, PC-L, and PC-H. Moreover, acceptability and purchase intention were also considered. The results showed that the lower fat content in the potato chips had a great impact on temporal dominance of texture attributes, while the presence of ham flavor in the formulation greatly modified the temporal dominance of flavor sensations during consumption with no effect on acceptability. Multiple intake TDS is a suitable method to reveal how modifications of formulation and composition of potato chips to get healthier or different versions affects consumers dynamic sensory perception and how it is related to preferences. This article is protected by copyright. All rights reserved.

An Overview of E-Cigarette Impact on Reproductive Health

Electronic cigarettes (e-cigarettes) are often considered a "safe substitute" for conventional cigarette cessation. The composition of the fluid is not always clearly defined and shows a large variation within brands and manufacturers. More than 80 compounds were detected in liquids and aerosols. E-cigarettes contain nicotine, and the addition of flavorings increases the toxicity of e-cigarette vapour in a significant manner. The heat generated by the e-cigarette leads to the oxidation and decomposition of its components, eventually forming harmful constituents in the inhaled vapour. The effects of these toxicants on male and female reproduction are well established in conventional cigarette smokers. Although toxins were measured at much lower levels in e-cigarette aerosols compared to smoke from a conventional cigarette, there are concerns about their potential impact on male and female reproduction. The information available was mainly obtained from studies conducted in animal models, and investigations in humans are scarce. However, the effects observed in animal models suggest that caution should be taken when vaping and that more research needs to be conducted to identify its potential adverse effects on fertility. The prevalence of e-cigarette usage is alarming, and warnings should be made about the impact of vaping on reproductive health. This document reviews the data regarding the impact of e-cigarette use on male and female reproduction.

Organocatalyzed Asymmetric Pictet‐Spengler Reactions

AbstractThe Pictet‐Spengler reaction is a century old technique for the construction of aza‐cycles, which has been extensively researched through organocatalytic methods over the past two decades. The asymmetric variant of this reaction has gained considerable attention because the enantioenriched poly heterocycles accessed through the process are prevalent in natural products and bioactive moleculesPrime focus of this review is the systematic and chronological assembly of enantioselective P−S reaction catalyzed by different types of organocatalysts. Mechanistic approaches to rationalize the asymmetric induction on the products are an additional flavor of the article. Importance of this conventional reaction has been justified by the synthesis of different biologically and naturally relevant compounds which have been highlighted in this review as well.

The role of energy-protein supplementation in feeding lactation cow

Presented research aimed at studying the energy-protein supplement’s effect on cows’ milk productivity. The authors conducted a scientific and economic experiment in 2021 based on the branch of the Siberian Research Institute of Fodder of Siberian Federal Research Center of Agrobiotechnologies of the Russian Academy of Sciences Komsomolskoye livestock breeding farm of Pavlovsky district of Altai region. The study was conducted on four groups of cows of the Ob river region type of Black-and-White breed. Lactation cows of the control group were given a basic ration with the addition of 1 kg of feed concentrate. In the primary allocation, the authors added an energy protein supplement to the main diet for experimental groups at 500 to 1000 g/head—per day. It included vegetable feed (distiller’s grain, oil cake and soybean meal, corn gluten, sunflower meal, lupine), animal meal (blood and poultry meat), yeast culture Saccharomyces cerevisiae (Y1242), synthetic methionine and lysine, organic chromium and unique flavor and aroma additives. The mechanism of action of the additive is aimed at increasing the intensity of digestion, optimizing protein and fat metabolism in the body, and ensuring the growth of the rumen microflora. The main qualitative parameters of the new energy-protein supplement: are crude protein - 60%, exchange interaction energy - 11.5 MJ, lysine - 1.8%, methionine - 0.3, calcium - 2.0, and phosphorus - 1.0%. Furthermore, feeding energy-protein feed supplements in diets positively affected the average daily milk yield of cows during the experiment period. Thus, the average daily milk yield in the experimental groups increased by 3.4-9.2 kg compared to the control group of animals. Therefore, according to the experiment results, it was found that the most optimal dose of energy-protein supplement should be considered 750 g/cow per day, which contributes to an increase in milk productivity throughout the experiment by 10.1% (P≤0.05).

Rinsing solutions containing natural extracts and fluoride prevent enamel erosion in vitro.

Polyphenols interact with salivary proteins and thus can improve the pellicle's erosion protective properties. This effect could be exploited to create rinsing solutions with polyphenols as active ingredients for erosion prevention. Different from the current gold standard for erosion protective rinsing solutions, these rinses would not rely on stannous ions. This would offer alternatives for patients with concerns regarding the composition of rinsing solutions and preferring bio-products. To develop an erosion-preventive rinsing solution containing natural polyphenol-rich extracts. Solutions were prepared with polyphenols from either grapeseed extract or cranberry extract, 500 ppm fluoride added, and additionally flavors and sweeteners. Controls were deionized water, 500 ppm fluoride solution, and the gold standard rinse in the field (Sn2+/F-). In total, 135 enamel specimens (n=15/group) were subjected to five cycles of salivary pellicle formation (30 min, 37°C), modification with the solutions (2 min, 25°C), further salivary pellicle formation (60 min, 37°C), and erosive challenge (1 min, 1% citric acid, pH 3.6). Relative surface microhardness (rSMH), surface reflection intensity (rSRI), and amount of calcium release (CaR) were investigated. Data were analyzed with Kruskal-Wallis and Wilcoxon rank sum tests (α=0.05). The polyphenol solutions containing fluoride, as well as additional flavors, protected enamel better than fluoride alone, and similar to the Sn2+/F- solution, when investigating both rSMH and CaR. When measuring rSRI, Sn2+/F- showed the best protection, while the polyphenol solutions were similar to fluoride. For two of the three assessed parameters (rSMH and CaR), both developed polyphenol-rich rinsing solutions were able to protect enamel from erosion, improving/potentializing the effect of fluoride and matching the protection offered by the current gold standard rinsing solution.

E-cigarette use in global digital youth culture. A qualitative study of the social practices and meaning of vaping among 15–20-year-olds in Denmark, Finland, and Norway

The introduction of e-cigarettes on the tobacco market has brought new regulatory challenges, and particular concerns relate to e-cigarette uptake among young people. The aim of this study was to explore the use and social meaning of e-cigarettes among Nordic young people and to discuss this in the context of current legislation. Thirteen focus groups were conducted with 46 Danish, Finnish, and Norwegian young people (24 boys) with vaping experience aged 15-20 years (mean age 17 years). Young people's vaping stood out as an inherently social practice that was commonly interlinked with experimental use patterns. Relative to smoking, vaping was seen as socially acceptable and less harmful to health. Product innovations like flavour additives and nicotine-free liquid options added to perceptions of low harm, and innovative device design features facilitated new and playful user practices. Finally, digital markets eased the young people's access to e-cigarettes, and the digital world also represented an arena for e-cigarette exposure and self-presentation. They commonly viewed vaping-related content in their social media feeds and also produced such content themselves. Young people's vaping is a social practice interwoven in contemporary digital and global youth culture. Transnational regulations are needed to support individual countries in preventing e-cigarette use and exposure among young people.

Effect of lactation and nursery diets supplemented with a feed flavor on sow feed intake and lactation performance and subsequent weaned pig nursery performance.

A total of 105 sows (Line 241, DNA, Columbus, NE) were used across four batch farrowing groups to evaluate the effects of feeding a feed flavor in lactation diets on sow and litter performance. Sow groups 1 and 2 farrowed in an old farrowing facility during the summer months and groups 3 and 4 farrowed in a new farrowing facility during the winter months. Sows were blocked by body weight (BW) within parity on days 110 of gestation and allotted to 1 of 2 dietary treatments. Dietary treatments were a standard corn-soy-based lactation diet (control) or the control diet with the addition of a feed flavor at 0.05% of diet (Krave AP, Adisseo, Alpharetta, GA, USA). Farrowing facility environment had a large impact and resulted in many interactions with the feed flavor treatment. From farrowing to weaning, sows fed the feed flavor in the old farrowing house tended to have a higher (P = 0.058) lactation feed intake, while no difference in average daily feed intake (ADFI) was observed in the new farrowing house. Pigs weaned from sows fed with the feed flavor in the old farrowing facility had a higher (P = 0.026) BW at weaning and piglet average daily gain (ADG) from day 2 to weaning (P = 0.001) compared to piglets from sows not fed with the feed flavor; whereas the opposite occurred in the new farrowing house. Progeny from one farrowing group in the old farrowing facility was followed into the nursery. A total of 360 weaned pigs (DNA 241 × 600: initially 5.7 kg) were used in a 2 × 2 factorial in the nursery portion of the study to evaluate the effects of previous sow feed flavoring treatment (control vs. flavor) and nursery diets formulated with or without a feed flavor on growth performance in a 38-d trial. Nursery treatments were either a control diet or a diet containing a feed flavor (Delistart #NA 21, Adisseo). Offspring from sows fed with the flavor diet were heavier at weaning (P < 0.001) which was maintained throughout the study. Overall, progeny from sows fed with a diet containing a feed flavor had greater (P < 0.05) ADG, ADFI, and final BW during the trial. The presence of a feed flavor in the nursery did not improve overall nursery performance. In conclusion, when sow lactation feed intake was increased in the old farrowing house, pigs weaned from sows fed with the flavor diet were heavier (P = 0.039) at weaning compared to pigs weaned from sows fed with the control diet. Adding the feed flavor increased sow feed intake and piglet ADG in a warm environment, but not in a cool environment.

Reactivity comparison of Amadori rearrangement product formation of glycine, diglycine, and triglycine in a competing Maillard system

Although a certain number of amino acid-Amadori rearrangement products (ARPs) have been studied, there is still a lack of knowledge of small peptide-ARPs. Filling the gap should be a great step in the potential usage of ARP as future flavor additives. This study illustrated that small peptides (diglycine and triglycine) exhibited better relative reactivity of ARP formation than an amino acid (glycine) at relatively low temperature such as 80 and 100 ℃ and in a wide range of pH from acidic to neutral conditions, but the result reversed at high temperatures for severer instability of small peptide-ARPs. The relative reactivity of ARP formation of amino compounds in a competing Maillard systems results from dynamic systems with various factors including the chemical characterization and composition of intrinsic reactants, and parameters of matrix conditions like pH, temperature and thermal treatment time among others. Further research should be conducted to investigate peptide-ARPs, for which are ubiquitous in real food systems and worth to pay more attention.

Gluten-free wafer formulation: Development, characterisation and addition of flavourings with antioxidant capacity.

The incidence of celiac disease is increasing, therefore the demand for gluten-free products that also satisfy the nutritional requirements of celiac individuals is rising. Thus, the objective of the present work was to develop a gluten-free nutritionally balanced wafer formulation with a high content of antioxidants. First, the animal fat used in the traditional formulation was successfully replaced by high oleic sunflower. Second, the antioxidant content of several flavourings (cinnamon/honey/anise/vanilla) was measured and their addition to a gluten-free wafer formulation was evaluated. Third, multivariate statistical tools were used to select the formulation that properly mimicked the characteristics of a gluten-containing wafer. According to the results, anise and cinnamon were the most suitable flavourings to prepare gluten-free wafers, and the sensory analysis concluded that these formulations were highly acceptable (means>6.7 on the hedonic scale). Finally, the storage time analysis indicated that the texture of the gluten-free wafers was more susceptible to water absorption than gluten-containing wafers. Besides, cinnamon wafers presented a higher bioaccessible antioxidant capacity than anise wafers (43.5 ± 0.1 mg Trolox/g and 18.8 ± 0.9 mg Trolox/g respectively) (p < 0.05), which remained stable for four months. This indicates that during its shelf life, the product could be consumed with its beneficial effects intact.

Variation of secondary metabolites in Cannabis sativa L. inflorescences under applied agrotechnological measures

Industrial hemp is a multi-purpose plant which contains various biologically active compounds and has a broad application in numerous markets. The study aims to investigate industrial hemp variety Felina 32 growing potential in the Nordic-Baltic region, to assess the impact of fertilization by mineral, organic and combined fertilizers on plants secondary metabolites accumulation into their inflorescence. In addition, sowing density (15 and 35 kg/ha) influence on fatty acids methyl esters, cannabinoids, essential oil yield and composition were taken into the qualitative and quantitative evaluation. The results reveal that tested agronomical practice tested significantly affected fatty acids and essential oil yield. Increased sowing density 2.3 times from 15 kg/ha to 35 kg/ha slightly increased CBD content (+ ∼23 %) in hemp inflorescence. 73 volatile compounds were found in the essential oil composition of which the highest amount showed sesquiterpenes: (E)-β-caryophyllene, caryophyllene oxide and humulene epoxide II. The research performed strengthens the hypothesis that industrial hemp could be cultivated in the North-Baltic climate as a multi-use crop through complete utilization of the plant material using inflorescences to produce essential oils as a source of natural antioxidants, flavour and fragrance additives.

Pembimbingan dan Pendampingan Pendaftaran HKI Merek Dagang pada UMKM di Desa Kualu Kabupaten Kampar

Mutiara Ayu is a Micro, Small, and Medium Enterprise (MSME) founded in November 2020 by a group of housewives in Mutiara Kualu 8 Housing Complex, Kualu Village, Tambang District, Kampar Regency. Mutiara Ayu produces Healthy Soybean Milk using natural ingredients without the addition of preservatives, artificial sweeteners, and synthetic flavors. In running their business, MSME Mutiara Ayu experienced various problems, such as the production process was not optimal, the product was not standardized and certified, and the trademark was not registered. The University of Riau Abdimas team was integrated with the Real Work Lecture (Kukerta) program in partnership with MSME Mutiara Ayu by assisting in solving the problems being faced by increased knowledge and skills. One of the activities carried out was guidance and assistance in registering trademarks. Through this activity, it was hoped that Mutiara Ayu could understand the procedures and register their trademarks at the Ministry of Law and Human Rights (Kemenkumham). With the official registration of trademarks at the Ministry of Law and Human Rights, Mutiara Ayu could obtain the power and legal protection for registered trademarks, could promote and market products in the broader market, increase competitiveness in the business, and prevent products from plagiarism.

OPTIMALISASI PENGELOLAAN UMKM KERIPIK BAWANG KELURAHAN PULO AMPEL MELALUI PROGRAM KULIAH KERJA MAHASISWA

Onion chips are a snack and crunchy texture made from wheat flour base, with the addition of garlic, celery leaves and flavorings. The efforts made after discovering the weaknesses in the development of MSMEs in Pulo Ampel sub-district are providing explanations about product marketing, more attractive packaging, adding flavor variants and maintaining product quality with a target so that wider marketing reaches all levels of society as well as increasing the selling value of products. SWOT analysis is one of the methods used to evaluate strengths, weaknesses, Opportunities and Threats in a Business speculation. From SWOT Analysis to increase the potential and development of onion chip makers in Pulo Ampel Village The steps that must be taken by the makers and the Village government are: 1. Selling and marketing onion chips through online media. 2. The production of onion chips is carried out when there is a cooking from the Buyer. Through this community service activity, it aims to provide assistance to MSME actors, one of which is from the aspects of marketing, product packaging and is an effort that can be developed and can be done to encourage the improvement of MSMEs and drive the economy in Pulo Ampel district

A study on the release behavior of ethyl maltol during pyrolysis of its metal complexes

Recently, the requirements for highly stable flavor additives are continuously increasing to meet new demands on storage and usage. To solve this issue, we propose to improve the thermal stability of volatile flavors through a novel complexation strategy. In this work, four ethyl maltol-containing metal complexes were synthesized and structurally characterized. The thermal stability of flavor precursors in both oxidative and pyrolysis conditions was significantly improved about 100−200 °C compared with that of ethyl maltol. Furthermore, the real-time monitoring of product formation by a photoionization mass spectrometry and the analysis of volatile components by GC–MS confirmed that ethyl maltol can be effectively released from complex pyrolysis at relatively high temperatures, proving that the exploitation of metal complexes as flavor precursors is a practical strategy not only to enhance the thermal stability and but also to effectively regulate the release temperature of flavors.

Characterization of Pleurotus citrinopileatus hydrolysates obtained from Actinomucor elegans proteases compared with that by commercial proteases.

Pleurotus citrinopileatus, a nutritious and palatable edible mushroom, can be used as an appropriate material to prepare high-grade flavoring agents. Based on this, the current study aimed to investigate the feasibility of a productive protease system from Actinomucor elegans to prepare P. citrinopileatus hydrolysate (PCH). The Actinomucor elegans crude protease (AECP) was prepared from the solid-state fermentation product of P. citrinopileatus by A. elegans. AECP and four commercial proteases (alcalase, neutrase, papain, and protamex) were applied to acquire five kinds of PCHs. The physical-chemical properties of PCHs as well as its concentrationandcomposition of nonvolatile compounds were comparatively analyzed. Sensory evaluation and electronic tongue analysis were utilized to evaluate sensory characteristics. AECP was found to be the most effective protease, with the highest hydrolysis degree (35.91%) and protein recovery (81.46%). The result of molecular weight distribution indicated that peptides below 500Da were the main fraction of AECP hydrolysates, while AECP hydrolysates showed the highest content of monosodium glutamate-like (20.23 ± 0.16mg/g) and flavor 5'-nucleotide (4.30 ± 0.07mg/g) peptides. In summary, the AECP hydrolysate had superior sensory profiles compared with other hydrolysates. In addition, AECP hydrolysates exhibited favorable kokumi taste in which peptides below 500Da showed the highest correlation with kokumi by the results of partial least-squares regression. These results indicated the feasibility of applying PCHs as flavor additives or seasoning in the food industry. AECP might be used as an alternative enzyme choice because of its low cost and high hydrolysis efficiency. PRACTICAL APPLICATION: Pleurotus citrinopileatus served as a potential raw material for natural seasonings because of its high protein content and appropriate ratio of umami amino acids to total amino acids. Enzymatic hydrolysis was an efficient approach to improve the flavor of P. citrinopileatus, where the choice of enzyme was one of the most critical factors. The research indicated that P. citrinopileatus hydrolysate prepared by A. elegans crude protease (AECP) exhibited an acceptable flavor, which provided theoretical support for the high-value utilization of P. citrinopileatus as food seasoning. AECP might be applied as an alternative enzyme resource because of its low cost and high hydrolysis efficiency.

Microbiological Effect of Lemongrass Cymbopogon Citratus and Spearmint Mentha Spicata Essential Oils as Preservatives and Flavor Additives in Yogurt

This study was designed to evaluate the antimicrobial effect of Cymbopogon citratus and Mentha spicata essential oils, separately and mixed, against the microorganisms in yogurt, as well as study the possibility of these essential oils (EO) as natural preservatives and flavors additives/enhancers in yogurt product. Yogurt samples were treated with lemongrass and spearmint EOin different concentrations (250, 500, 1000 ppm: 6250µg/50 ml yogurt, 12500 µg/50 ml yogurt and 25000 µg/50 ml yogurt respectively). The control and treated samples were preserved both at room (25°C) and refrigerator (5°C) temperatures. In control, the contamination was observed through 2 weeks at 25°C and for about one month at 5°C. The samples treated with lemongrass and spearmint EOs (500pmm), the contamination showed up late, after 45 and 30 days at 25°C respectively. While at 5°C, the contamination appeared after 90 and 60 days respectively. The effect of lemongrass and spearmint EO, separately or mixed (synergistic effect), on the growth of fungi that was isolated from spoiled samples, was studied in different concentrations (125, 250, 500 ppm). Microbilogical examination was done in the control and treated yogurt samples. There was a significant difference (P≤ 0.05) between microbial spoilage (coliform, yeast and fungi) count during different periods of incubation which decreased in the samples treated with essential oils as compared with the control. The results of the percentage of growth inhibition revealed that lemongrass EO, around 80-100%, is the best in inhibiting the molds and yeasts causing yogurt damage as compared to the use of spearmint EO which was 27-60%, and the synergistic effect of about 35-39%. The results of the toxicity assay of the maximum effect of EO in vivo proved their validity for consumption when added both as preservative and flavor. The concentrations used for the dosage ranged from 250 ppm to 5000 ppm.

HALAL CRITICAL POINT OF MICROBIAL BIOPROCESS BASED-DAIRY PRODUCTS

The dairy products that use certain enzymes and microbial cells to produce other product variants such as yoghurt and cheese are products that which must be observed for its halalness. Uses microbial and additional ingredients and auxiliary materials that are not necessarily halal.The bacteria commonly used in the processing of dairy products such as yoghurt and cheese are several species of the lactic acid bacteria group which are developed as a starter in the fermentation process. Generally, lactic acid bacteria are grown first on growth media before being used as a starter. The halal critical point is the growth media, which contain proteins to own chances of animals (such as beef extract) which can be derived from pigs. Non-halal sources of carbon and nitrogen in growth media, such as blood, can also cause bacterial cells and microbial products to have a haram status. The same thing in the process of finalizing processed dairy products with the addition of flavours, amino acids, preservatives, or gelatine. The addition of food additives has become a critical point in any case because it can be a microbial product that needs to be ascertained halal. This review reveals that the critical point in making yoghurt is in milk as its raw material, the step of adding starter and adding additives. While the critical point in cheese making is in milk as its raw material and at the coagulation stage.

Organoleptic profiles of bread produced using various natural flavours

Bread is one of the world’s most common and widely consumed foods. It is an important and affordable food for the poor in developing countries like Nigeria. The nutritional values of bread can be greatly improved by the addition of natural flavours. However, there have not been many studies on flavouring breads with natural flavours. The objective of this study was to evaluate sensory and consumer acceptability of breads produced using natural flavours. Selected flavours were ginger, garlic, cinnamon, turmeric, and nutmeg. These natural flavours are revered for their potential health attributes. They are reported to have positive effects in the treatment of numerous diseases, especially chronic ones such as cancer, diabetes, and cardiovascular diseases. Nutrition and health are intricately linked, and this is a well-established fact. The ability of nutrition (in this case, nutrients from the selected natural flavours) to reduce the risk of diseases has engaged the attention of researchers and nutritionists alike in recent decades. In this study, five samples were produced using each of the selected flavours in the production of breads. Each of the five bread samples was produced using 5 % ginger, garlic, cinnamon, turmeric or nutmeg powder. Bread was baked using automatic commercial baking line according to American Association of Cereal Chemists. Production of the various bread samples was done under the same environmental conditions. Sensory analysis was done for various sensory attributes of the five bread samples by 50 consumer panelists comprising staff and students of Obafemi Awolowo University, Ile-Ife, Nigeria. The panelists ranked the consumer acceptability of the various samples using a 9-point hedonic scale. The colour, taste, flavour, texture, and general acceptability were rated. Bread produced using 5 % ginger powder had the highest mean hedonic score for colour, taste, flavour, texture, and general acceptability, implying that sample A was the most preferred and would be the likely most acceptable by consumers. Key words: flavours, bread, sensory, acceptability, nutrition, health, food, organoleptic

Dissonance in Young Adult Cigarillo Users' Categorization of Concept Flavored and Unflavored Products.

This study asks young adult cigarillo users to categorize their preferred flavor in order to examine user consensus and potential methodological and regulatory implications of flavor name-based categorization systems. Young adult (21–28 years) cigarillo users (n = 426) named and categorized their favorite cigarillo flavor into one of seven categories: Fruit, Sweet and Candy, Mint, Alcohol, Menthol, Tobacco, and Other. Flavor responses were coded as characterizing (ex: Grape, Wine) or concept (ex: Jazz, Diamond) flavors. Variation within and between categories was assessed, including the presence of concept flavors and the placement of flavors in multiple categories. Of the 66 unique flavor names provided, participants placed 20 (30.1%) in more than one flavor category. Most of the Tobacco (76.9%) and Other (69.2%) flavor names appeared in multiple categories. The majority of flavor names in the Tobacco (69.2%) and Other (61.5%) categories were concept flavors. Concept flavors were placed in multiple categories (45.0%) twice as often as characterizing flavors (23.9%). This study has identified dissonance among cigarillo users’ flavor categorizations, particularly for concept flavored and unflavored products. Flavor names may obscure how and whether a product is flavored. Research on and regulation of flavored tobacco products should classify products by flavor additives rather than by name alone.

Deep Learning-Based Method for Compound Identification in NMR Spectra of Mixtures.

Nuclear magnetic resonance (NMR) spectroscopy is highly unbiased and reproducible, which provides us a powerful tool to analyze mixtures consisting of small molecules. However, the compound identification in NMR spectra of mixtures is highly challenging because of chemical shift variations of the same compound in different mixtures and peak overlapping among molecules. Here, we present a pseudo-Siamese convolutional neural network method (pSCNN) to identify compounds in mixtures for NMR spectroscopy. A data augmentation method was implemented for the superposition of several NMR spectra sampled from a spectral database with random noises. The augmented dataset was split and used to train, validate and test the pSCNN model. Two experimental NMR datasets (flavor mixtures and additional flavor mixture) were acquired to benchmark its performance in real applications. The results show that the proposed method can achieve good performances in the augmented test set (ACC = 99.80%, TPR = 99.70% and FPR = 0.10%), the flavor mixtures dataset (ACC = 97.62%, TPR = 96.44% and FPR = 2.29%) and the additional flavor mixture dataset (ACC = 91.67%, TPR = 100.00% and FPR = 10.53%). We have demonstrated that the translational invariance of convolutional neural networks can solve the chemical shift variation problem in NMR spectra. In summary, pSCNN is an off-the-shelf method to identify compounds in mixtures for NMR spectroscopy because of its accuracy in compound identification and robustness to chemical shift variation.

Perbandingan Karakteristik Infused Water (Apel + Jeruk + Kiwi) Berdasarkan Suhu dan Waktu

&lt;em&gt;&lt;span&gt;Infused water is a healthy drink that contains minerals and vitamins obtained from a mixture of ingredients in infused water, such as fruit and spices. Infused water can be used as an alternative for people who have difficulty consuming only mineral water. Infused water has a variety of additional flavors in mineral water so that people who consume it do not get bored with the taste of mineral water.&lt;/span&gt;&lt;span&gt;The purpose of this study was to compare the characteristics of infused water stored at room temperature (31&lt;sup&gt;0&lt;/sup&gt;C) and refrigerator temperature (4&lt;sup&gt;0&lt;/sup&gt;C) and how long the infused water can last at room temperature and refrigerator temperature. This research method is experimental, with temperature and storage time factors consisting of 6, 12, 24, 48, and 72 hours, then organoleptic tests are carried out. The results obtained based on a good temperature and time to make infused water are 48 hours or two days at a refrigerator temperature of 4&lt;sup&gt;0&lt;/sup&gt;C and 12 hours at a temperature of 31&lt;sup&gt;0&lt;/sup&gt;C and 4&lt;sup&gt;0&lt;/sup&gt;C, for the taste and aroma of good quality infused water is at a temperature of 4&lt;sup&gt;0&lt;/sup&gt;C. Suggestions in making infused water, the longest storage is 2 days without refill, if there is a refill, you should use infused 12 hours&lt;/span&gt;&lt;/em&gt;