Flavor Content Research Articles

Integrated transcriptomic and metabolomic analyses of ‘Guifei’ mango fruit flavor in an endospermic genotype and a mutated genotype without endosperm

• Changes in metabolomic and transcriptomic networks of mango endosperm mutants. • Effects on flavor components and synthesis pathways of esters in the mango fruit. • Revealed genes specific accumulation of carotenoid biosynthetic pathway in mango. Targeted transcriptomic and metabonomic analyses were conducted to explore the metabolic basis of amino acids, organic acids, terpenoids, esters and carotenoids in two genotypes of mango cultivars ‘Guifei,’ an endospermic genotype and a mutant genotype without an endosperm that produce large- and small-sized fruit, respectively, with different flavor metabolite contents. A total of 88 different metabolites were separately identified in the pulp of different-sized mango fruit, including organic acids, amino acids, phenolic acids and saccharides. Seventy-three types of volatile organic compounds (VOCs) were identified in the pulp of different-sized mango fruit based on metabolomics. The major volatile compounds identified were terpenoids, esters and aromatics. p-Mentha-1(7),2‑dien-8-ol, Selina-6-en-4-ol and 1,3-Dimethyl-5-(propen-1-yl) adamantane are major terpenes that play an important role in the aroma of ‘Guifei’ mango fruits. In addition, p-Mentha-1(7), 2‑dien-8-ol was found in the mutant genotype without endosperm for the first time and had a relatively high concentration in the glycosidically bound form in ‘Guifei’ mango. Twelve types of carotenes were identified in the pulp of different-sized mango fruits. The carotenoid contents of the two genotypes were significantly different, and β-cryptoxanthin and zeaxanthin were the key metabolites that caused the difference in the total carotenoid content between the examined cultivars. The integrated analysis of carotenoid metabolism data and transcriptome data showed that GGPS, Z-ISO and NCED were the key genes that led to the differences in fruit flavor and carotenoid content of the mango pulp. This study provides new insights into the effects of mutant genotypes on the appearance and intrinsic quality of fruit.

Effects of combinational use of controlled atmosphere, cold storage and edible coating applications on shelf life and quality attributes of fresh-cut persimmon fruit

BackgroundPersimmon fruits are cherished for their unique flavor and high nutrient content. In the present study, the effects of Aloe vera-based edible coatings (EC) added with 1% ascorbic acid, 1% citric acid and 5% calcium chloride in modified atmosphere packaging (MAP) and their impact on shelf-life quality of fresh-cut persimmon fruit, were investigated. The experimental design consisted of four treatments 1) Aloe vera edible coating + modified atmosphere packaging (EC + MAP), 2) untreated fruit packaged with MAP (CTR + MAP); 3) Aloe vera-based edible coating in passive atmosphere (EC PASSIVE); 4) untreated fruit in passive atmosphere (CTR PASSIVE). Persimmon fruit were stored at 5 °C for 3, 6 and 9 days. At each storage time, firmness, weight loss, sugar content, organic acids, polyphenol oxidase (PPO), browning index respiration rate, sensory and microbiological analysis, were investigated.ResultsOur results were confirmed also by the sensory analysis in which both EC-treated fruit scored the highest values for positive descriptors.EC + MAP treatment showed the most effective result in maintaining total carotenoids, ascorbic acid, glucose and CO2 inside packaging reducing the PPO activity and the flesh browning of persimmon slices. EC + MAP treatment controlled the growth of total mesophilic microorganisms, pseudomonads, Enterobacteriaceae, yeasts and molds.ConclusionsThe obtained results confirmed the importance of coating composition in controlling post-harvest decay and maintaining fruit quality.

Cooking Methods Revealed Differences in Quality Content of Prepared Soyabean Extended Chicken Nuggets

Soyabean extended chicken nuggets (SECN) were prepared, separately fried, grilled and roasted. The cooked nuggets were formulated as diets and fed to weaning rats (n=50) using standard casein and nitrogen free diets as controls. Quality attributes were assessed based on physico-chemical, sensory properties, proximate compositions, amino acids, total cholesterol and shelf stability in terms of lipid oxidation and microbial load as well as the effect of the feed on growth performance of weaned albino rats. Apart from slight variation (P<0.05), fried SECN, followed by grilled SECN improved yield, flavour, overall acceptability, crude protein and amino acid content in comparison to roasted SECN. The reduced lipid oxidation, total cholesterol and microbial load further enhanced the quality of fried SECN. Similarly, fried SECN was considered as the best based on daily feed intake, weight gained, feed conversion ratio, protein efficiency ratio and biological value. Thus, among the different cooking methods, deep-frying enhanced the quality of SECN better than other cooking methods as reflected in growth performance of weaned albino rats. Therefore, to harness acceptability of chicken nuggets, soyabean protein extender which is known for its ability to improve product firmness, chewiness and emulsion stability could be used alongside appropriate cooking methods to prepare chicken nuggets with excellent structural and nutritional qualities readily acceptable by consumers.

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.

Effects of High Hydrostatic Pressure and Storage Temperature on Fatty Acids and Non-Volatile Taste Active Compounds in Red Claw Crayfish (Cherax quadricarinatus).

The effects of high hydrostatic pressure (treated with 200, 400 and 600 MPa) and storage temperatures (4 °C and −20 °C) on the fatty acids and flavor compounds of red claw crayfish were studied. HHP decreased the PUFA, GMP, IMP and AMP, citric and lactic acids, and PO43− contents, but the FAA, Ca2+ and Cl− contents increased in HHP-treated crayfish compared to untreated crayfish at 0 d. Storage at −20 °C could restrain the fatty acids and flavor contents compared to those stored at 4 °C. The GMP, AMP, citric acid and PO43− contents decreased, and Ca2+ and Cl− contents increased after storage at 4 °C for 15 d (p < 0.05). HHP at 200 and 400 MPa increased EUC on 0 d. No significant changes in EUC were observed after storage at −20 °C for 15 d, significant decreases were noted at 4 °C than the crayfish stored for 0 d (p < 0.05), except for the untreated group. Generally, HHP at 200 or 400 MPa, and storage at −20 °C is beneficial according to the shelling rates and EUC of crayfish.

Quantitative microbiome analysis reveals the microbial community assembly along with its correlation with the flavor substances during the manufacturing process of Qingzhuan brick tea at an industrial scale

Several studies have shown that microorganisms are key factors in the transformation of dark tea chemicals. However, these studies have mainly used relative abundance to study the diversity of the microbial community during tea fermentation. The dynamics of microbial density and assembly of abundant and rare microbes remains poorly understood. In this study, the entire manufacturing process of Qingzhuan brick tea (QBT) was studied at an industrial scale. The succession of both bacterial and fungal communities was investigated using high-throughput sequencing along with quantitative PCR (qPCR) analysis. Changes in non-volatile flavor components, including soluble sugar (SS), total polyphenols (TP), nine tea catechins, caffeine, 21 free amino acids, and three tea pigments were detected. Mantel test showed that both bacterial and fungal community structures were significantly correlated with environmental variables during the microbial fermentation process but not during the aging process. The absolute microbial density was calculated based on qPCR gene copies and relative abundance. The quantitative microbiota network showed that dominant microbes constitute the basic skeleton of the network, while rare microbes have a stronger correlation with various flavor contents. These results help to understand the assembly of microbial communities and their role in the formation of tea flavor substances.

Screening of mixed-species starter cultures for increasing flavour during fermentation of milk

Flavour is an important factor determining the quality of fermented dairy products. Three L.delbrueckii subsp. bulgaricus isolates and five Streptococcus thermophilus isolates with good fermentation characteristics were selected for evaluation as starter cultures when used in ten different combinations, and in comparison with a commercial starter. Using solid phase micro extraction-gas chromatography-mass spectrometry (SPME-GC-MS) analysis, a total of 55 volatile compounds and nine odour-active compounds were detected in milk fermented by mixed-species starter cultures C5 (L. delbrueckii subsp. bulgaricus IMAU62081: S. thermophilus IMAU40133). The results from partial least squares-discriminant analysis (PLS-DA), electronic nose (E-nose) analysis and sensory evaluation indicated that flavor composition and content of fermentation samples from the C5 mixture were closer to the commercial control than the other mixtures. These results help understand how volatile flavour compounds in yoghurt are affected by the starter culture; this will be useful in the development of value-added fermented dairy products.

Screening and Storage Analysis of Cider of Bael (Aegle marmelos (L.) Correa) Fruits

Bael is an underutilized, indigenous fruit with excellent nutritional content. It is widely consumed as sharbat, and many of its beverages and goods are in great demand among customers during summer. Cider is one of the fermented beverages made from bael that is in high demand on the worldwide market owing to its excellent aroma, flavour, and nutritional content. The cider market has enormous potential. Consequently, an experiment was conducted in the Post-Harvest Laboratory, College of Horticulture and Forestry, Acharya Narendra Deva University of Agriculture and Technology Kumarganj Ayodhya (U.P) in the year 2020-21 to determine the stage and genotypes of bael for ideal cider, as well as the changes that occurred during the storage period of ideal cider. The study was conducted using a completely randomised design with three replications for screening bael cider in terms of organoleptic score and alcohol per cent After one month, another experiment will be conducted to assess the physicochemical changes of the ideal bael cider occurred during storage. The results of research concluded that the cider made from NB-5 in May was superior to cider made from other stages and genotypes. Alcohol, hedonic (organoleptic) score and titrable acidity exhibited a rising trend, whereas a downward trend was noted in TSS, ascorbic acid, reducing sugars, non-reducing sugars, and total sugars.

Effect of Biogenic Amine-Degrading Lactobacillus on the Biogenic Amines and Quality in Fermented Lamb Jerky.

This study compares five types of lamb jerky, namely, CO (without starter culture), PL-4 (with producing putrescine, cadaverine, histamine, and tyramine), BL4-8 (degrading putrescine, cadaverine, histamine, and tyramine), CL4-3 (degrading putrescine and tyramine), and X3-2B (degrading histamine and tyramine). A study was performed to examine the effects of starter culture on the physical–chemical quality, flavor, and biogenic amines (BAs) during fermentation and ripening. At the end of fermentation, the pH value of the BL4-8 group (4.75) was significantly lower than that of other groups (p < 0.05). After high-temperature roasting, the water activity (0.55), water content (22.6%), nitrite residue (0.41 mg/kg), and TBARS value (0.27 mg/100 g) of the X3-2B group were significantly lower than those of other groups (p < 0.05). The findings show that adding starter BL4-8, CL4-3, and X3-2B can increase the variety and content of flavor in the product. The levels of histamine, putrescine, and tyramine were significantly lower in the BL4-8, CL4-3, and X3-2B groups than in CO and PL-4 groups. This study shows that BL4-8, CL4-3, and X3-2B are potential starters for fermented meat products.

Pre-gelatinization and cellulase addition improve fermentation performance and antioxidant activity of black rice wine.

Black rice contains a variety of bioactive substances that contribute to the high nutritional value of black rice wine (BRW). However, the dense bran layer of black rice retards the fermentation rate and reduces the dissolution of active components. Hence, this study aims to investigate the effects of pre-gelatinization (PG) before cooking and cellulase (CE) addition during fermentation on the fermentation performance of BRW and its antioxidant activity. PG combined with CE treatments (PGCE) increases the alcohol content, free amino acid content, volatile flavor content and total antioxidant activity of BRW by 90.81%, 15.36%, 38.05% and 19.56%, respectively, compared with the control group. Scanning electron microscopy, low-field nuclear magnetic resonance and texture properties analysis indicate that PG treatment increases gelatinization degree of starch during cooking, decreases bound water content in cooked black rice and promotes unbound water release. CE destroys the aleurone layer structure, facilitates the release of unbound water and the exposure of rice starch, thus increasing the reaction area and extravasation content significantly, which is beneficial to microbial growth and fermentation. Incomplete aleurone layer also promotes the dissolution of anthocyanins, phenols and other active substances, increasing the antioxidant activities of BRW. PG and CE treatments reduce the fermentation time and improve the quality of BRW by destroying the black rice structure. © 2022 Society of Chemical Industry.

Diversity of Phytochemical and Antioxidant Characteristics of Black Mulberry (Morus nigra L.) Fruits from Turkey.

Black mulberry (Morus nigra L.) fruits are known due to their delicious, sweet and slightly acid flavor and high anthocyanin content. In the present study, the diversity of phytochemical, sensory, and antioxidant characteristics of the fruits of 20 black mulberry genotypes, from the Artvin region of Turkey, were evaluated. As important phytochemical assessments in fruits, we chromatographically (HPLC/DAD) determined glucose (7.22 to 11.10 g/100 g fresh weight (fw)) and fructose content (6.32 and 9.94 g/100 g fw), as well as predominant organic acid in black mulberry genotypes fruits—malic acid (6.02–11.44 g/100 g fw), followed by citric acid. Titrative determination was used for ascorbic acid, finding contents of 17.41–28.33 mg/100 g fw. There was found a great diversity of sensory (taste, juiciness, and aroma) characteristics, indicating a richness of the fruit germplasm. Antioxidant parameters, such as total phenolic (TP) and anthocyanin (TA) content, were assessed spectrometrically; antioxidant activity (AA) was assessed by DPPH and FRAP assays; individual flavonoids and phenolic acids were determined chromatographically (HPLC/DAD). Antioxidant characteristics of the fruits, defined by TP and TA content, ranged from 1951 to 2733 μg GAE/g fw and 508–712 μg C3GE/g fw, respectively. The most abundant compounds of flavonoids and phenolic acids groups were determined to be rutin (47.10–97.20 mg/100 g fw) and chlorogenic acid (51.3–90.8 mg/100 g fw). AA results, measured by the DPPH method as EC50 value, ranged between 16.10 and 25.45 μg/mL; a FRAP assay revealed values of AA between 9.80 and 13.22 μmol TE/g fw. Significant differences in phytochemical and antioxidant qualities were observed among the analyzed M. nigra genotypes. Regarding the best values of phytochemical and antioxidant characteristics, three genotypes of M. nigra were selected to be recommended for fruit production. The results thus highlight the potential for the exploitation of local black mulberry genotypes through crop selection and breeding program.

Genetic analysis of survival in Penaeus japonicus exposed to white spot syndrome virus

Given its good flavor and rich nutrient content, the kuruma shrimp Penaeus japonicus is among the most important farmed shrimp species in many countries, and is the most expensive penaeid shrimp in China. However, white spot syndrome virus (WSSV) poses a considerable threat to the shrimp industry, with outbreaks resulting in substantial economic losses. For the maintenance of sustainable shrimp aquaculture, it is thus necessary to enhance shrimp resistance to WSSV. In this study, kuruma shrimps were challenged with WSSV, and we assessed survival in terms of survival hours based genetic analyses. We accordingly established that survival hours is a complex quantitative trait with moderate heritability. Comparison between different models showed the feasibility of breeding kuruma shrimps with resistance to WSSV, and that it is better to select the survival hours than hazard risk. Meantime, several potential genetic markers were detected for survival hours after WSSV challenge, which are mainly associated with defense-related immune mechanisms and provide new insights into the mechanisms underlying virus resistance in kuruma shrimps.

Influence of fruit maturity and lactic fermentation on physicochemical properties, phenolics, volatiles, and sensory of mulberry juice

Mulberry fruits harvested at commercial ripeness were sorted into five maturity groups (S1–S5) according to their density, and their juices were separately fermented at 37 °C for 36 h using Lactobacillus plantarum strain Lp-01. The physicochemical properties, phenolic profile, antioxidant activity, flavor profile, and sensory characteristics of mulberry juice (MJ) were then determined. The findings revealed that MJs were suitable matrices for LP-01 growth, particularly for MJ-S5 with a high content of phenolics, glucose, and fructose, with more than 12 log CFU/mL of viable counts and 19.64 mg/mL of lactic acid at the end of fermentation. Lactic acid bacteria (LAB) fermentation dramatically increased total phenolics, total flavonoids, and antioxidant capacities, while promoting anthocyanin transformation of MJs. Moreover, cyanidin-3-O-glucoside (C3G) was significantly decreased by LAB fermentation and negatively correlated with caffeic and chlorogenic acid contents (p＜0.05). Lp-01 fermentation enhanced the total aroma content and complexity of flavor, specifically in MJ-S5 which resulted in the total aroma content increased by 54.96 mg/L and 11 new flavor volatiles formation. Furthermore, MJ-S3 fermentation product was the most attractive for consumers. These results will be valuable in controlling of mulberries product quality precisely.

Inference of bipolar neutrino flavor oscillations near a core-collapse supernova based on multiple measurements at Earth

Neutrinos in compact-object environments, such as core-collapse supernovae, can experience various kinds of collective effects in flavor space, engendered by neutrino-neutrino interactions. These include "bipolar" collective oscillations, which are exhibited by neutrino ensembles where different flavors dominate at different energies. Considering the importance of neutrinos in the dynamics and nucleosynthesis in these environments, it is desirable to ascertain whether an Earth-based detection could contain signatures of bipolar oscillations that occurred within a supernova envelope. To that end, we continue examining a cost-function formulation of statistical data assimilation (SDA) to infer solutions to a small-scale model of neutrino flavor transformation. SDA is an inference paradigm designed to optimize a model with sparse data. Our model consists of two mono-energetic neutrino beams with different energies emanating from a source and coherently interacting with each other and with a matter background, with time-varying interaction strengths. We attempt to infer flavor transformation histories of these beams using simulated measurements of the flavor content at locations in vacuum (that is, far from the source), which could in principle correspond to earth-based detectors. Within the scope of this small-scale model, we found that: (i) based on such measurements, the SDA procedure is able to infer \textit{whether} bipolar oscillations had occurred within the protoneutron star envelope, and (ii) if the measurements are able to sample the full amplitude of the neutrino oscillations in vacuum, then the amplitude of the prior bipolar oscillations is also well predicted. This result intimates that the inference paradigm can well complement numerical integration codes, via its ability to infer flavor evolution at physically inaccessible locations.

Many-body effects of collective neutrino oscillations

Collective neutrino oscillations are critical to determine the neutrino flavor content, which has striking impacts on core-collapse supernovae or compact binary merger remnants. It is a challenging many-body problem that so far has been mainly studied at the mean-field approximation. We use a setup that captures the relevant physics and allows exact solution for a large number of neutrinos. We, for the first time, find quantitative deviation from the mean-field evolution due to many-body decoherence in flavor space. Similar features have been observed in a spin-1 Bose-Einstein condensate, which opens the possibility of experimental explorations of collective flavor phenomena. Our results call for more careful examinations on the possible many-body corrections to collective neutrino oscillations in astrophysical environments.

Evaluation of physicochemical properties, equivalent umami concentration and antioxidant activity of Coprinus comatus prepared by different drying methods

Coprinus comatus contains a variety of bioactive and umami compounds and is regarded as “the rising star of fungi”. To maximally maintain its quality, the physicochemical and antioxidant properties of C. comatus were investigated and compared, after undergoing hot air drying (HAD), infrared drying (IRD), microwave drying (MD) and freeze drying (FD). Results showed that different drying methods have their respective advantages. FD sample showed the lowest color difference and highest rehydration ratio, as well as provided the highest retention of gallic acid (223.76 μg/g) and protocatechuic acid (336.67 μg/g), thereby demonstrating highest free radicals (DPPH· and ABTS·) scavenging activity. MD significantly retained polysaccharide (113.36 mg/g), coumaric acid (13.36 μg/g) and p-hydroxybenzoic acid (35.09 μg/g), and exhibited higher ferric reducing antioxidant power. IRD and HAD led to higher contents of monosodium glutamate-like free amino acids and flavor 5′-nucleotide. In addition, IRD sample had the highest equivalent umami concentration value (1145.73 g MSG/100 g). Comprehensively, FD was better to preserve the antioxidants, while IRD would be a potential method to produce dried C. comatus with high umami concentration.

Growth and Yield Performance of Oyster Mushroom Cultivated in Combined Cassava Peels, Coconut Residue and Coffee Waste Substrates

The oyster mushroom (Pleurotus ostreatus) is an edible mushroom that belongs to the class of Basidiomycetes. It has reached sufficient market maturity because of its flavor, shelf-life durability, and protein and fiber content. Besides their nutritional, medicinal, and economic value, they may help the country’s agricultural waste management, bridge environmental issues, and contribute to climate change resolution advancements. A study on different varieties of agricultural substrates derived from waste materials such as cassava peels, coconut residue, and coffee waste was investigated and compared to sawdust, the common substrate for oyster mushrooms. The effects of different substrates on the morphological characteristics of P. ostreatus, percent contamination, and yield parameters were recorded and analyzed using the Analysis of Variance in Completely Randomized Design, and their significant results were compared using Tukey’s HSD. Results showed that different substrate mixtures did not significantly influence the morphological characteristics of P. ostreatus. Moreover, sawdust, the common substrate for oyster mushrooms, showed the lowest percent contamination as compared to other substrate mixtures. Contaminants found in cassava substrates include Trichoderma spp., Aspergillus spp., Fusarium spp., Neurospora spp., and Penicillium spp. 80% of cassava peels combined with 10% coconut residue and 10% coffee waste significantly increased the number of fruiting bodies and produced the heaviest fresh weights of oyster mushrooms. Stipe length and pileus diameter were also significantly influenced by this substrate mixture, which is comparable to the common substrate. However, further research on the varying proportions of these substrate mixtures on the performance of oyster mushrooms is recommended.

Efficient drying of laser-treated raspberry in a pulse-spouted microwave freeze dryer

Pulse-spouted microwave freeze drying (PSMFD) has been shown to be more energy efficient than the conventional vacuum freeze dryer. PSMFD yields higher drying rate and better energy efficiency due to volumetric heating. Because of the mass transfer resistance due to the berry’s epidermal barrier during drying, the raspberry skin was subjected to laser pretreatment so as to perforate the surface with pre-selected number of fine holes generated by a CO2 laser. The perforations allow vapor generated within the bulk of the berry to escape with no resistance of the waxy skin. In addition to studying the effect of perforation parameters on drying time; therefore, quality indicators of the dried product (shrinkage ratio, hardness, rehydration capacity, color, flavor, and anthocyanin content) were also explored. The micropore parameters in experiments were set as follows: P-0 (no perforations), P-3 (12 perforations), P-6 (24 perforations), and P-9 (36 perforations). As expected, greater the number of perforations per berry shorter is the drying time, by up to 23.08%. Moreover, the shortened drying time has a positive effect on product quality as well. The shrinkage rate could be reduced by about 3.95% and the retention rate of anthocyanin could be increased by 20.02%.

INI-17, New Variety of Coriander (Coriandrum sativum L.)

Objective: To describe the variety of coriander (Coriandrum sativum L.) based on the guides by the Union for the Protection of New Varieties of Plants (UPOV) and to evaluate their agronomic performance.&#x0D; Design/Methodology/Approach: The variety was generated through the mass selection method followed by individual mass selection. The varietal description was conducted based on a local guide proposed and on guidelines by the UPOV. The experimental design used was in complete random blocks with four repetitions. Phenological and morphological traits of the plant were recorded. The means were compared with Tukey’s test at a level of 5% confidence.&#x0D; Results: INI-17 is of tall bearing, with growth habit of semi-erect basal leaf. The number of basal leaves is high, of medium length and mean degree of lobulation, with intensity of foliage color. The number of umbels is high, the petals do not contain anthocyanins, and it is of late flowering; it has fruit of medium size and brown seeds that have high linalool content.&#x0D; Study Limitation/Implications: Seed production is highly dependent on the temperature and presence of vectors, and it is of long cycle.&#x0D; Findings/Conclusions: The agronomic performance and tolerance to plucking was comparable with commercial varieties, has aesthetic characteristics, of flavor and essential oil content that are demanded by consumers and the fragrance industry.

Spin and valley ordering of fractional quantum Hall states in monolayer graphene

We study spin and valley ordering in the quantum Hall fractions in monolayer graphene at Landau level filling factors ${\ensuremath{\nu}}_{G}=\ensuremath{-}2+n/3\phantom{\rule{4pt}{0ex}}(n=2,4,5)$. We use exact diagonalizations on the spherical as well as toroidal geometry by taking into account the effect of realistic anisotropies that break the spin/valley symmetry of the pure Coulomb interaction. We also use a variational method based on eigenstates of the fully $\text{SU}(4)$ symmetric limit. For all the fractions we study, there are two-component states for which the competing phases are generalizations of those occurring at neutrality ${\ensuremath{\nu}}_{G}=0$. They are ferromagnetic, antiferromagnetic, charge-density wave, and K\'ekul\'e phases, depending on the values of Ising or $XY$ anisotropies in valley space. The varying spin-valley content of the states leads to ground-state quantum numbers that are different from the ${\ensuremath{\nu}}_{G}=0$ case. For filling factor ${\ensuremath{\nu}}_{G}=\ensuremath{-}2+5/3$, there is a parent state in the $\text{SU}(4)$ limit that has a flavor content $(1,1/3,1/3,0)$ where the two components that are one-third filled form a two-component singlet. The addition of anisotropies leads to the formation of new states that have no counterpart at ${\ensuremath{\nu}}_{G}=0$. While some of them are predicted by the variational approach, we find notably that negative Ising-like valley anisotropy leads to the formation of a state that is a singlet in both spin and valley space and lies beyond the reach of the variational method. Also fully spin polarized two-component states at $\ensuremath{\nu}=\ensuremath{-}2+4/3$ and $\ensuremath{-}2+5/3$ display an emergent $\text{SU}(2)$ valley symmetry because they do not feel point-contact anisotropies. We discuss implications for current experiments concerning possible spin transitions.