Flavor Research Articles

Pneumomediastinum: A Complication of Synthetic Cannabinoid K2 Use

The use of synthetic cannabinoid K2 (SCK2) continues to rise. Products are sold in different flavors and mixed with various herbal products resulting in innumerable presenting symptoms. Common presentations are psychomotor activity, dystonia, hypertension, tachydysrhythmia, rhabdomyolysis, and renal failure. We present a 21-year-old woman who was admitted for severe nausea associated with several bouts of vomiting and upper abdominal pain. She had used SCK2 for recreation prior to the onset of her symptoms and she has been using SCK2 regularly for about a year. Chest and abdomen roentgenogram revealed pneumomediastinum. Esophagogram ruled out esophageal injury. She was managed conservatively with resolution of pneumomediastinum. We hypothesize that hyperemesis secondary to SCK2 use can increase the alveolar pressure leading to barotrauma. Although pneumomediastinum is a benign and self-limiting condition, esophagogram should be performed to exclude esophageal perforation which is a potentially life-threatening condition. Awareness of this presentation is important in order to evaluate for complications of barotrauma. J Med Cases. 2016;7(10):455-458 doi: http://dx.doi.org/10.14740/jmc2653w

PROPIEDADES FÍSICAS, QUÍMICAS Y ANTIOXIDANTES DE VARIEDADES DE MANGO CRECIDAS EN LA COSTA DE GUERRERO

El mango (Mangifera indica L.) es una fruta tropical que destaca por su particular sabor y aroma, tiene amplia aceptación y una creciente demanda en los mercados internacionales. Dado que las propiedades y composición varían con la región de cultivo, el objetivo del presente trabajo fue determinar las características físicas, químicas y actividad atrapadora de radicales libres de cuatro variedades de mango producidas en el estado de Guerrero. Se cosecharon frutos sanos en madurez fisiológica y de consumo de las variedades de mango Ataulfo, Manila, Irwin y Criollo. Las variedades sobresalientes en atributos de calidad física fueron: Ataulfo en biomasa (387.8 g); Irwin en firmeza (37.3 kg cm-2); Ataulfo Manila y Criollo en color externo (matiz > 40 ºh). La mayor acidez titulable total fue para Ataulfo (0.3 %); pH para Manila, Criollo e Irwin (3.5 a 3.9). No se presentaron diferencias significativas entre variedades en el contenido de sólidos solubles totales (8.5 a 11.3 ºBrix), humedad (60 a 82 %) y cenizas (0.4 a 0.5 %). El mayor contenido de azúcares totales se presentó en la variedad Irwin (31 %) y de vitamina C en Manila y Criollo (34 a 48 mg g-1). El mayor contenido de polifenoles (527.59 mg equivalentes de ácido gálico/100 g) y flavonoides (438.69 mg equivalentes de catequina/100 g) fue para Ataulfo en frutos en madurez fisiológica y la mayor actividad atrapadora de radicales libres para extractos metanólicos de las variedades Ataulfo y Criollo. Se concluye que las variedades Ataulfo, Manila, Criollo e Irwin satisfacen los requerimientos de la Norma NMX-FF-058-SCFI-2006 de calidad de mango fresco para comercio nacional y que la variedad Ataulfo cumple con la categoría extra grande de la NOM-188-SCFI-2012. La gran actividad atrapadora de radicales libres de las variedades Manila, Irwin y Criollo les confieren valor a sus frutos como alimentos funcionales.

How to fill MOFs with different flavours

How to fill MOFs with different flavours

A Study of Using Mushrooms as a Plant-based Alternative for a Popular Meat-based Dish

Many diet-related chronic diseases are increasingly affecting to the health of the people all around the world because of their unhealthy dietary choices and habits. Nutritionists have suggested the consumers to change their food-intake patterns from the foods that contain high sugar, fat, salt and meat content to a more plant-based diet. Mushroom is one of the plant-based alternatives that can be used as a healthy substitute for meat and a mitigating agent for sodium reduction. Six beef taco blend recipes with different amount of meat, mushroom, and salt were evaluated by a group of 147 consumers, currently living in Northern California. Result from correlation analysis clearly revealed that the most important drivers of liking were flavor and texture. Appearance was not significantly correlated with overall liking. In general, consumers liked the samples without any salt reduction more than the samples with reduced salt. No meat substitute (100% beef), 50% and 80% meat substitute samples were all samples that received the highest degree of liking. The analysis of saltiness on Just-about-right (JAR) scale showed that 50% and 80% meat substitute samples were reported to have 60% just-right level of saltiness whereas 100% beef sample got only 48%. Four clusters were obtained from cluster analysis based on overall degree of liking. Consumers in the first cluster like 100% beef and 80% meat substitute samples. The second cluster was the largest cluster. They preferred to eat meat/mushroom blends. The third cluster was a group of plant based-diet consumers. They disliked 100% beef sample but liked all mushroom-based blends. The last cluster was a group of consumers who liked 100% beef sample most. Among all four clusters, this group of consumers tended to give lower hedonic scores all over samples than the others groups. These findings could be useful to devise culinary strategies and sensory insights to improve the flavor and consumer appeal of health-promoting plant-based foods without negatively affecting nutrition quality.

Insight into key roasted sweet aroma compounds in mainstream cigarette smoke: GC-MS quantification and odor activity assessment

To obtain insight into the key roasted sweet aroma compounds in mainstream cigarette smoke, 14 smoke components previously identified by application of sensory-directed analysis were simultaneously quantified by a gas chromatography-mass spectrometry (GC-MS) method. The targeted compounds were well separated in 22 minutes and showed good linear correlation (R2 more than 0.99) using the method. Mainstream smoke from 12 flue-cured and 3 blended cigarettes was analyzed with this method. 2-Hydroxy-3-methyl-2-cyclopenten-1-one showed the highest amount in all samples. The odor threshold in ethanol for each compound was determined and the odor activity value (OAV) was calculated as the ratio of its concentration in mainstream smoke to its odor threshold. This allowed an evaluation of the flavor compound's contribution to the smoke matrix. The result showed that, of the 14 compounds analysed, the contributions of 4-hydroxy-2, 5-dimethyl-3(2H)-furanone, 5-methylfurfural, and 3, 4-dimethyl-1, 2-cyclopentanedione to the roasted sweet aroma of mainstream smoke were the most significant according to OAV.

CLASSIFICATION OF WINES BASED ON QUALITY ASSESSMENT USING ITS CHEMICAL PROPERTIES WITH APPLICATION OF DISCRIMINANT ANALYSIS

To know the quality of wine is utmost important for the producers,consumers and most people involved in this industry. Better is transparency in any procedure more appropriateness is added to it; similar is case with wine quality assessment procedure. Wine is characterized by its taste ,odor, flavor, aroma, mouthgood feel and after taste sensation it leaves with the taster. It is many a times perceived that costlier wines taste better , but it is just a mere perception and not in every respect true. The problem of quality assessment of wine through its taste is of consideration , as the procedure is complex as a whole; and various factors such as pricing, age of taster, color etc. do affect it making it inappropriate to be considered as true standard. On secondary basis the sensation of taste differs from person to person on the basis of sensitivity to a substance, origin of person and his genes. Number of taste buds one has also affect the taste sensation thus, a particular standard can not be set. Chemical properties of wine offer more stablity, and certain properties one of them being PH, which is responsible for the acidity in wine, and other such as sweetness on bases of study are found to collectively affect the taste of wine and hence, can be incorporated to predict the quality. Classifiaction techniques in machine learning provide ba scope to do. To learn how well these properties help in quality assessment procedure, linear discriminanat analysis has been applied on data set of wines produced in a exacting area of Portugal.

STUDY OF ORGANOLEPTIC AND RHEOLOGICAL PROPERTIES OF CHOCOLATE MOUSSE INCORPORATING SODIUM CASEINATE AND GELATIN

در این پژوهش اثر مقادیر مختلف ژلاتین (1، 2 و 3گرم) و سدیم کازئینات (1، 2 و 3 گرم) بر ویژگی‌های حسی و رئولوژیکی نمونه‌های موس شکلات بررسی شد. همچنین از روش تجزیه به مولفه‌های اصلی جهت تعیین روابط پارامترهای حسی و بدست آوردن مولفه‌های اصلی استفاده گردید. مشاهدات نشان داد نمونه موس شکلات حاوی دو گرم ژلاتین و سه گرم سدیم کازئینات بهترین ویژگی‌های حسی را داشت. نتایج حاصل از برازش داده نشان داد که مدل پاورلا با داشتن R2 بالا (99/0R2>) و RMSE پایین بهترین مدل جهت توصیف رفتار جریان می‌باشد. ضریب قوام در نمونه‌ای از موس شکلات که سه گرم ژلاتین و سه گرم سدیم کازئینات را دارا بود، بیشتر بود. دانسیته نیز با افزایش مقدار پروتئین و کاهش مقدار ژلاتین، کاهش یافت. همچنین با استفاده از روش تجزیه به مولفه‌های اصلی مشخص شد پذیرش کلی نمونه‌ها همبستگی بالایی با نرمی، پوشش دهانی و ژله‌ای بودن داشت.

Effect of Incorporation of Malted Sorghum Flour on Quality of Biscuit

Sorghum (S. bicolor) collected from Dhankuta district was used for malting. Sorghum was steeped for 12 hours at Relative humidity of 70±5% and germinated at room temperature (28±3°C) with repeated change of water at interval of every 8 hours for 2, 3,4,5,6 and 7 days. The germinated samples of each day were taken for kilning at the temperature scenario of 50-55°C until moisture reaches to 23%; 70-75°C until moisture reaches to 12%; and 90-95% until moisture reaches to 3-5%. The result of enzyme activity determination showed that the sorghum germinated for 3 days has the higher enzyme activity of 27.39 units per gram dry matter. Proximate analysis of malted and unmalted flour showed significant different (p<0.05) in fat, ash, reducing sugar and crude fiber content. Likewise calcium and iron content of malted flour was significantly increased (p<0.05) than that of unmalted one with subsequent decreased (p<0.05) in their binder oxalate and phytate respectively. The sorghum of higher enzyme activity was then used to prepare the biscuit. Malted sorghum and wheat flour was blended in the following ratios: samples A; 30: 70, sample B; 50:50, sample C; 60:40, sample D; 0:100. The organolaptic test shows the significant difference (p<0.05) between these samples in terms of flavor and test. The mean sensory score was found to be higher for sample C. This suggests that the malted sorghum flour can be used for the preparation of biscuit upto 60% (w/w) of wheat flour without alteration in texture, crispiness, appearance and overall acceptability.Sunsari Technical College Journal 2015, 2(1):33-37

The Relationship Between Flavored Milk Consumption, Diet Quality, Body Weight, and BMI z‐Score Among Children and Adolescents of Different Ethnicities

Milk is a substantial contributor of essential nutrients that are required for normal growth and development in children and adolescents. Despite its nutrient dense profile, most children and adolescents fail to consume the recommended amounts of milk and milk products each day which could contribute to poor diet quality. Flavored milk contains the same essential nutrients as plain milk; however, there is concern that the added sugar and higher caloric content may negatively impact overall diet quality and body weight. The goal of this project was to examine the relationship between flavored milk consumption, diet quality [using the Health Eating Index‐2010 (HEI)], body weight and BMI z‐score in children (2–5 y, 6–11 y, and 12–17 y) from different ethnic backgrounds (Mexican Americans, Non‐Hispanic Whites, Non‐Hispanic Blacks). Data from the dietary component of the 2001–2002 through 2011–2012 National Health and Nutrition Examination Survey (NHANES) were used in this study. Usual intake of plain and flavored milk was determined using the National Cancer Institute method with those with a usual intake of flavored milk of ≥0.25 cups/d defined as consumers. Food group/nutrient data from NHANES was used to determine an HEI score. Total HEI scores decreased across age groups examined (2–5 < 6–11 < 12–17 y) regardless of flavored milk consumption. For most age and ethnic groups, there was no difference in total diet quality between flavored milk consumers and non‐consumers. In Mexican males 12–17 y and in non‐Hispanic white girls 2–5, non‐consumers had a significantly higher HEI score than consumers of flavored milk. In contrast, non‐Hispanic black females 12–17 who consumed flavored milk had significantly greater HEI scores than non‐consumers. However, the dairy component score for the HEI was significantly greater in flavored milk consumers as compared to non‐consumers across all age and ethnic groups examined, suggesting milk consumption was closer to recommended levels in flavored milk consumers. Across ethnicity groups, children and adolescents who consumed flavored milk did not have increased body weight, BMI, or BMI z‐score compared to non‐consumers. Waist circumference was higher (51.4±0.3 cm vs. 50.1±0.2 cm, p=0.000) in non‐Hispanic black male consumers 2–5 y, but no difference was found among other ethnicities or age groups. Overall, these results show that flavored milk consumption is not related to increased body weight or BMI z‐score in American children and adolescents, while contributing to better dairy‐related HEI scores as compared to non‐consumers. These data continue to demonstrate that flavored milk represents an important option for children and adolescents to meet dairy and nutrient recommendations.Support or Funding InformationThis work was funded by the National Dairy Council.

Global flavours and fragrances market set to grow

Global flavours and fragrances market set to grow

ویژگی های فیزیکوشیمیایی، بافتی، حسی و رئولوژیکی سس مایونز کم کالری بر پایه لبنیات

در این پژوهش ویژگی های فیزیکوشیمیایی، بافتی، حسی و رئولوژیکی سس مایونز کم کالری با استفاده از ماست مورد بررسی قرار گرفت. چربی مایونز در سطوح 25، 50 و 75 درصد با استفاده از ماست جایگزین گردید و نمونه های مایونز به ترتیب با اسامی SM1 (25 درصد جایگزینی چربی)، SM2 (50 درصد جایگزینی چربی) و SM3 (75 درصد جایگزینی چربی) نام گذاری شدند. نمونه حاوی 66 درصد روغن نیز به عنوان شاهد درنظر گرفته شد. نتایج حاصل از آزمایش های شیمیایی نشان داد که میزان کالری محاسباتی تمامی نمونه های مایونز کم چرب به طور معنی داری کم تر از نمونه شاهد بود اما حاوی مقادیر بیشتری رطوبت بودند. از نظر ویژگی های بافتی کم ترین میزان سفتی مربوط به نمونه SM3 بود. میزان ویسکوزیته نمونه های مایونز کم چرب نیز در مقایسه با نمونه شاهد کمتر بود. به لحاظ ویژگی های رئولوژیکی در تمامی نمونه ها مدول ذخیره بیشتر از مدول افت بود در نتیجه همه نمونه ها در گروه مواد ویسکوالاستیک جامد طبقه بندی شدند. همچنین تانژانت افت در نمونه های مایونز کم چرب بیشتر از نمونه شاهد بود که بیانگر گرایش رفتار این نمونه ها به رفتار شبه‌مایع می باشد. در ارزیابی حسی بالاترین میزان پذیرش کلی مربوط به نمونه SM3 و SM2 بود، این مطلب بیانگر این موضوع می باشد که ماست می تواند جایگزین چربی مناسبی در فرمولاسیون سس مایونز باشد.

Fatty acid profile and lipid oxidation of lamb meat reared in arid area indoors and grazing outdoors in south west of Algeria

The aim of this study is to compare the fatty acid profile and flavor of lamb meats originating from grazing (A) and concentrate (C) diets. Twenty four lambs of Rumbi breed were used. One hundred and five days after rearing and slaughter process, left side samples of longissimus dorsi (LD) were taken from carcasses to be treated and analyzed. The fatty acids of lamb meat A and C were characterized respectively by 1.39 vs 0.41% of polyunsaturated fatty acids (PUFA n-3) (p<0.001) and 3.59vs4.64% PUFA n-6 (p<0.05), 40.51vs46.95% of monounsaturated fatty acids (MUFA) and 54.45vs48.00% of saturated fatty acids (SFA). The n-6/n-3 and LA/ALA ratios were decreased significantly in meat from grazing than concentrate 3.20 vs 14.31 and 2.79 vs 12.08 respectively. The PUFA have a high propensity to oxidize, which in turn may affect lipid stability. The malondialdehyde (MDA) showed higher concentrations (31.11vs26.06 nmol.g -1 ) at all times of the oxidation kinetics in meat (A) than (C). Considering the consumers’ interest in organic food products, a special attention for better meat storage is necessary to reach good health benefits.

Characterization of a prototype for the electromagnetic calorimeter of the Mu2e experiment

The Mu2e experiment at Fermilab searches the neutrinoless conversion of the muon into electron in the field of an Aluminum nucleus. The observation of this process would be a proof of the Charged Lepton Flavor Violation (CLFV). In case of no observation, the upper limit will be set to R_(μe) < 6×10^(−17) @ 90% CL, improving by a factor of 4 the previous best determination. The Mu2e detector apparatus consists of a straw tubes tracker that will measure the electrons momentum, and an electromagnetic calorimeter that provides a tracking-independent measurement of the electron energy, time and position. In this paper, we describe the baseline project of the EMC and present results in terms of performances and R&D.

How can Early Life Flavor Experiences Affect Food Preferences?

Besinlerin lezzeti ile erken donemde yasanan deneyimler, cocuklarin yasam boyu surecek olan besin tercihlerinin ve beslenme aliskanliklarinin gelisimine zemin hazirlamaktadir. Besinlerin lezzeti ile tanisma, gebelik suresince annenin tukettigi besinlerin lezzetinin amniyotik siviya gecmesi ile baslamaktadir. Annenin diyetinden amniyotik siviya gecen bazi lezzetler fetus tarafindan farkedilmektedir. Anne sutunun lezzeti de annenin beslenmesinde yer alan besinlerin lezzetinden etkilenmektedir. Boylece anne sutu ile beslenme suresince de bebek farkli lezzetler ile tanismaktadir. Anne sutune gecebilen lezzetler, laktasyon suresince anne sutunun lezzetinin surekli degismesini, boylece bebegin yeni lezzetlere alismasini saglamaktadir. Bunun sonucunda, anne sutu ile beslenen bebekler yeni ve farkli lezzetleri, mama ile beslenen bebeklere gore daha kolay kabul etmektedir. Lezzetlerle tanisma sureci tamamlayici besinlere baslanmasi ve besinlerin direk tuketimi ile de devam etmektedir. Belirli bir besinin lezzetine maruz kalinmasi ve farkli zamanlarda tekrar tekrar denenmesi, o besinin kabulunu kolaylastirmaktadir. Ayrica, bu donemde farkli ve cesitli besinlerin lezzeti ile tanisan bebekler, tek tip beslenenlere gore yeni besinleri daha kolay kabul etmektedir. Bu durum yasamin erken doneminden itibaren besin cesitliliginin saglanmasinin onemini gostermektedir. Sonuc olarak, gebelik ve emziklilik suresince annelerin diyetinde saglikli besinlerden olusan cesitliligin saglanmasi ve bebeklerini anne sutu ile beslemeleri icin tesvik edilmeleri oldukca onemlidir. Buna ek olarak, tamamlayici besinlere baslanmasi ile birlikte cocuklarin tekrarlayan deneyimlerle saglikli ve cesitli besinlerin lezzetine alismalarinin saglanmasi gereklidir. Boylece ilerleyen donemlerde saglikli besinleri tercih ederek saglikli beslenme aliskanligi kazanmalari saglanabilir

Optimization of headspace solid phase micro-extraction combined with gas chromatography-mass spectrometry conditions of volatile flavor from Feijoa sellowiana leaves

为了建立适合费约果叶片香气成分检测的顶空固相微萃取-气相色谱-质谱（HS-SPME-GC-MS）分析方法，考察HS-SPME中不同萃取条件对香气萃取效果的影响，采用L 9 （3 4 ）正交试验，以出峰个数和总峰面积为考察指标确定最佳萃取条件。结果表明，萃取温度对出峰个数和总峰面积的影响较大，而加样量的影响较小。实验得出的较优萃取条件为：加样量0.6 g，萃取温度50 ℃，萃取时间50 min，解吸时间6 min。在此萃取条件下能够得到88种物质，这些物质能更真实地反映费约果叶片香气成分的化学构成，为费约果叶片的开发利用提供有价值的数据。

Consciousness and Cognition. The Cognitive Phenomenology Debate

According to a position which has dominated the theoretical landscape in the philosophy of mind until recently, only sensory states exhibit a characteristic phenomenal dimension, whereas cognitive states either utterly lack it, or inherit it from some of their accompanying sensory states. This position has recently been challenged by several scholars who have stressed the irreducibility of cognitive phenomenology to a merely sensory one. The aim of this introductory paper is to provide a general overview of the debate on cognitive phenomenology in order to give the reader a flavor of the richness of the themes that surround this area of investigation centered on the relationship between consciousness and cognition.

Fermentation and Flavor: A Perspective on Sources and Influence

Fermentation and Flavor: A Perspective on Sources and Influence

تأثیر صمغ های گوار و دانه ریحان بر ویژگی های فیزیکی بستنی نیم چرب و کم چرب

امروزه، ارتباط مصرف زیاد چربی با بیماری های مختلف شناخته شده است. بنابراین، افراد جامعه مصرف فراورده های غذایی کم چرب را به انواع با چربی کامل ترجیح می دهند. هدف این تحقیق بررسی اثر صمغ های گوار، دانه ریحان و مخلوط 50:50 آن ها بر خصوصیات بستنی کم چرب (5/2درصد) و نیم چرب (5 درصد) در مقایسه با نمونه شاهد پرچرب (10درصد) بود، بدین منظور اثرات این صمغ ها به عنوان جایگزین چربی در سطوح مختلف (35/0، 45/0، 5/0 و 55/0 درصد) بر ویژگی های فیزیکی نمونه ها شامل ویسکوزیته ظاهری، سرعت ذوب، ضریب افزایش حجم، pH، دمای خروج از بستنی ساز و کدورت مورد ارزیابی قرار گرفت. با کاهش چربی، ویسکوزیته ظاهری کاهش، سرعت ذوب و ضریب افزایش حجم افزایش یافت، اما با افزودن صمغ به عنوان جایگزین چربی و افزایش غلظت آن، روند معکوسی در این سه ویژگی دیده شد.

Heavy flavor at the Tevatron

The CDF and D0 experiments at the Tevatron proton-antiproton collider have pioneered and established the role of hadron collisions in exploring flavor physics through a broad program that continues to offer competitive results. I report on latest results in the flavor sector obtained using the whole CDF and D0 data sets corresponding to ∼ 10 fb−1 of integrated luminosity; including B-mesons spectroscopy and production asymmetries, flavor specific decay bottom-strange mesons lifetime. I also present measurements of direct and indirect CP violation in bottom and charm meson decays.

DISEÑO Y DESARROLLO DE UNA BARRA ENERGÉTICA PARA DEPORTISTAS DE TRIATLÓN.

In this article we propose the elaboration of an energetic bar based on carbohydrates and an important protein intake. Four formulas were created and tested by Uruguayan triathletes to determine the degree of satisfaction and to choose the most favored one. The chosen formula was the date flavored one, that was tested in a sensorial analysis by trained panelists, containing 201 calories per 50 g bar, 71% carbohydrates, 17% proteins, 12% lipids and 2% fiber, and costing $35 Uruguayan pesos (1,5 US dollars). The final formula was very well accepted.