Formation Of Taste Research Articles

Sensory Assessment of Fish and Chicken Protein Hydrolysates. Evaluation of NMR Metabolomics Profiling as a New Prediction Tool.

Nuclear magnetic resonance (NMR) metabolomics profiling was evaluated as a new tool in sensory assessment of protein hydrolysates. Hydrolysates were produced on the basis of different raw materials (cod, salmon, and chicken), enzymes (Food Pro PNL and Bromelain), and hydrolysis time (10 and 50 min). The influence of raw material and hydrolysis parameters on sensory attributes was determined by traditional descriptive sensory analysis and 1H NMR spectroscopy. The raw material had a major influence on the attribute intensity and metabolite variation, followed by enzyme and hydrolysis time. However, the formation of bitter taste was not affected by the raw material. Partial least-squares regression (PLSR) on 1H NMR and sensory data provided good models (Q2 = 0.55-0.89) for 11 of the 17 evaluated attributes, including bitterness. Significant metabolite-attribute associations were identified. The study confirms the potential prediction of the sensory properties of protein hydrolysates from cod, salmon, and chicken based on 1H NMR metabolomics profiling.

Review: Tastemaker: Elizabeth Gordon, House Beautiful, and the Postwar American Home, by Monica Penick

Monica Penick Tastemaker: Elizabeth Gordon, House Beautiful , and the Postwar American Home New Haven, Conn.: Yale University Press, 2017, 260 pp., 132 color and 55 b/w illus. $65 (cloth), ISBN 9780300221763 In recent years scholars have been actively constructing a new narrative of postwar architecture in the United States, reframing the remarkably resilient architect-centered tale of transplanted European modernism and replacing it with a more complex account that addresses a much broader cast of characters, contexts, and methods of influence and design. Monica Penick's Tastemaker is an important contribution to this rereading and rewriting of American architectural and cultural history, broadening both the discussion and the dramatis personae.1 As the subtitle suggests, the book is, at heart, a biography, but it is a departure from those biographical works that lionize well-known designers. Quoting George Nelson, Penick notes that “most of what happens to architecture is out of the hands of architects” (vii). She offers what she describes as a “critical professional biography” of Elizabeth Gordon, the influential editor of House Beautiful from 1941 to 1964 (viii). Chronologically organized around her tenure at the magazine, this monograph highlights Gordon's work with collaborators in graphic and interior design, photography, architecture, manufacturing, advertising, journalism, and even philosophy and contemporary cultural theory. Together with James Marston Fitch, Frances Heard, John deKoven Hill, Cliff May, Eiko Yuasa, Barbro Nilsson, Maynard Parker, Ezra Stoller, and others, Gordon sought to shape the postwar American way of life by advising and educating the public about home design. Citing Russell Lynes's 1954 concept of “tastemaker” as a framework, Penick offers a highly detailed, intensively researched, and boldly presented narrative of Gordon's influential activities as a design propagandist. Through an exploration of Gordon's editorial activities, this book puts issues of taste formation, …

Boundaries Unbound: Jude, Adaptation and Assemblages

Most commercial films are hybrid, at the boundaries of two or more genres. Literary adaptations, furthermore, seemingly straddle two media and their study crosses disciplines. Analysis here of Jude (Winterbottom, 1996) examines paratextual and peritextual features to account for its emergence and subsequent fortunes. These involve not only directorial vision, conscious conflation of filmmaking styles, and ‘fidelity’ or otherwise to its ‘source’, but conjunction of particular taste formations, conflicting commercial strategies, contrasting audiences and modes of address, and yoking together of institutional models, each with its distinctive ethos, of financing, production, and distribution. Like any text, Jude is a contingent product of time and place. Its disappointing takings, despite critical praise and enduring admiration, are, this paper contends, explained by its positioning at the boundary of two markets; months earlier this would have been refreshing and radical, but in the brief period between conception and release its commercial context altered irrevocably.

Музей в процессе формирования ценностного восприятия произведений искусства

The study examines the influence of the art museums practice on the perception of visitors, in particular – on the formation of artistic tastes of a museum audience. The art museum is analyzed taking into account its development at the intersection of the value dominants of mass and elite cultures. As a result, it was revealed that the adaptation of museums to a “new visitor-consumer” is an institutionally significant problem: maintaining the high institutional status of the art museum, abandoning the policy of simplification serves as a factor in organizing the axiological dominants of modern culture, necessary to overcome a number of its crisis phenomena. A high degree of responsibility of the museum professional community is enshrined in the ICOM Code of Ethics for Museums, the provisions of which prove that the reduction of deep meanings, simplified schemes, algorithms, and ready-made answers characteristic of popular culture do not meet the challenges of the times.

Формирование вкуса сыров с голубой плесенью

Формирование вкуса сыров с голубой плесенью

Evaluation of the taste profile of traditional Chinese Fuliji Red-cooked Chicken during processing

ABSTRACT This study aimed to evaluate the taste profile of traditional Chinese Fuliji Red-cooked Chicken (FRCC) in five processing steps, consisting of raw, frying, stewing, vacuum-packaging and sterilization by measuring sodium chloride (NaCl), sugar, free amino acids (FAAs) and nucleotides, and by subjecting all the samples to an electronic tongue. Results showed that NaCl, 5ʹ-Inosine monophosphate (5ʹ-IMP), lysine (Lys), methionine (Met) and cysteine (Cys), which had relatively high contents, might be main taste compounds in FRCC. The NaCl content increased gradually from the frying to the sterilization step (P < 0.05) and had the highest value (2.52%) during the sterilization step. Total sugar content and flavor nucleotides were the highest during the frying step and decreased during all the other steps. Compared to raw chicken, 5ʹ-IMP increased significantly in frying and stewing steps (P < 0.05), followed by decreases during the vacuum-packing and the sterilization steps. It was indicated that frying and stewing were the most important processing steps for the taste development of FRCC. Vacuum-packaging and sterilization had no negative effects on the sensory quality of chicken meat. In addition, the electronic tongue was able to satisfactorily distinguish the taste formation of chicken meat, among the five processing steps.

Italian opera stars of the Kharkiv stage: the 80s of the 19th – early 20th centuries

Italian opera stars of the Kharkiv stage: the 80s of the 19th – early 20th centuries

THEATRALIZATION AS A PEDAGOGICAL TECHNIQUE OF FOREIGN LANGUAGES TEACHING

The article suggests examining efficiency of use of staging as a pedagogical technique in the course of foreign language studies, which has been used at the Business Foreign Languages and Translation Department of the National Technical University "Kharkiv Polytechnic Institute". The findings of our research are based on the analysis of experience of the teaching staff and students. The article shows that theatrical activity of the students of the specialty "Translation" is a mandatory element of the educational process. The focus is given to description of formation of partnerships between teachers and students. The Theatre of English Miniatures is described as an innovative pedagogical method. The authors emphasize that the Theatre of English Miniatures is an efficient technique for modelling the foreign language environment. It is concluded that this form of extracurricular activity makes it possible to successfully develop creative abilities, imagination, activity and independence. Staging and dramatization contribute to development of thinking, development of methods of joint creativity and intellectual tension, involve experiments, a flexible and harmonious conjunction of the individual, group and team activities, independent and focused on teaching. Staging is described as an innovative approach to studying as one of the most democratic types of pedagogy and art, which enables solving plenty of current problems of modern pedagogy and psychology related to: artistic training and education; formation of aesthetic taste; moral education; development of communicative qualities of the individual; training of the will, development of memory, imagination, initiative, fancy, language (monologue and dialogue); creating a positive emotional state; stress relief; solving conflicting situations through the game. The Theatre of English Miniatures is considered as one of the potential strategies for overcoming communicative difficulties in the course of the foreign language learning. Dramatization while learning the foreign language promotes creation of a situation of communication in the foreign language that is close to the real life circumstances and pushes students to solving the problems that arise within the bounds of such situation.

THE EVOLUTION OF THE CRITERIA OF CLASS SIMBOLISM IN MODERN SOCIOLOGICAL THEORIES

Problem setting. Rethinking inequality in the space of globalization processes creates a field of theoretical discussion and empirical researches regarding the criteria for the formation of class dispositions. As experience shows, globalization erases the usual differences between classes and classical instruments for measuring the middle class exclusively by economic and professional criteria (as it was convenient to do in the industrial wave) are no longer suitable, since in the information society the class differentiation of groups is no longer based on symbols of affected consumption, but it often has ideological symbols.Paper objective. This article is devoted to the evolution of sociological views on the problem of social inequality in order to define new criteria for class differentiation and their symbolic meanings.Paper main body. One of the key aspects of the post-social cultural and ideological transformations is the sense of the category of “riches”. The number of categories has become greater and more significant, and economic and political restructuring of the remaining 30 years. The mean value of the category of “reaches” associated with difficult experiences characterized by cultural and social transformations. Today, the middle and upper classes no longer differ in their behavior in the field of consumption.However, class symbols are dynamic, some disappear and some increase. There are three types of career symbols of class status that Е. Goffman recalls in earlier articles. First of all, they can weaken with the group that relies on them. When a former ruling class, which once held privileged economic positions, loses them, it has to declare its dominance, create cultural symbols.The second difficulty with the characters - they are approved by the group. At some point, artists who created content for the aristocracy, begin to despise the bourgeois, and then the bourgeois begin to take pride in friendship with the bohemian and adopt her demeanor. The sociologist Pierre Bourdieu studied the formation of an aesthetic taste for the works of culture. On the large empirical material, Bourdieu showed that aesthetics does not obey any objective set of laws, but conforms to status hierarchies, though not reduced to them.Conclusions of the research. Thus, the social structure of developed societies gradually goes into the shadows, disguising their symbols for indiscriminate consumption. What becomes status is no longer relevant to material things: these are symbols of a certain worldview, an image of an unsightly healthy lifestyle, far from the eyes of Google’s navigation and trendy serial currents. This opens up a new field of debate for social structure researchers regarding methods and tools of measurement.

Development of Communication Skills in Children with Special Needs (ADHD): Accentuation of the Schoolboy's Personality and Musical Preferences

In the period of dramatic social changes, the question of the place of art in public life and its role in the formation of a certain socio-cultural atmosphere constantly arises. The authors proceed from the hypothesis that the musical preferences of children, adolescents and young people with special needs reflect not only the General musical identification of young people, but also are an independent process of social identification, the main factor of which is music. We consider musical preferences in children with disabilities, namely those suffering from attention deficit hyperactivity disorder. These children and adolescents experience difficulties in socialization and communication, so we focus on the use of music in the development of communication skills in children with this type of disorders. Under the influence of music is the formation of musical identity, manifesting itself through musical preferences and musical activities. The interaction of group and personal aspects of musical identity is clearly manifested in musical preferences and in musical activity. Russian society at the present stage of its development is particularly in need of active creative personalities, people of high intelligence and spiritual culture. Education of the developing personality is impossible without familiarizing with universal cultural values, without deep assimilation of all experience of world cultural heritage of the past. Universal values are an important factor in the revival of the country and its exit from the spiritual and moral crisis. And in this process, music plays a significant role. Reflecting the reality through the musical image, the system of musical means of expression, it has its own specifics in the formation of universal values. Musical preferences are based in adolescent children on two main forms: 1) psychodynamic form and 2) sociological form. The authors raise the problem of psychological and pedagogical support of children with attention deficit hyperactivity disorder. The aim of the study conducted by the authors is to find ways to influence the main psychological and motor symptoms of ADHD in children by means of music and musical activity. The objectives of the study include: the search for methodological grounds for music therapy effects, selection and testing in practice of adequate methods and techniques, musical material and psychological and pedagogical conditions of the organization of support for children with ADHD syndrome. The research can give impetus to further development of health-saving technologies of General education and programs of support for children with disabilities. This specificity consists not only in the development of the aesthetic and moral needs of the individual, but also in the development of spiritual culture, which is due to the music with high moral content. In the last decade, entertainment music has begun to prevail over other genres. It does not contribute to the formation of healthy tastes and moral qualities of the individual.

Lactic acid bacteria: what coffee industry should know?

During coffee processing, lactic acid bacteria (LAB) from multiple ecosystems (water, native soil, air, and plant) find in the cherry pulp a rich environment for their development. They utilize pulp substrate as a source of carbon and nitrogen to produce significant amounts of lactic acid. This natural fermentation is purposely used by coffee growers to promote an efficient removal of the mucilage layer adhering to the fruits, before storage and transport of the coffee beans. Besides lactic acid, LAB metabolism produces a variety of compounds from the utilization of citrate and the catabolism of amino acids. Recent studies have demonstrated that these metabolites have a complementary function in the formation of taste and flavor precursors of coffee beverages. However, the possibility of improving coffee quality by the use of LAB has largely been ignored. This review considers the importance of LAB associated with coffee processing, exploring their diversity and metabolism and influences on coffee quality. The selection of appropriate LAB strains, alone or in combination with yeasts, is a promising research line in a near future, leading to new perspectives on coffee quality.

Comparing the proteomic profile of proteins and the sensory characteristics in Jinhua ham with different processing procedures

In order to evaluate the effect of processing methods on quality characteristics of Jinhua ham, this work focused on the changes in sensory characteristics and proteomic profile, and further discussed the contribution of possible enzyme activities and protein degradation to the flavor development of ham manufactured by traditional processing and modern processing. The modern-processed ham showed more intense taste and higher proteolysis index values (approximate 1.2-fold) than that of traditional-processed ham. Cathepsin B and L significantly decreased from the prior salting to the end of post-ripening in both traditional process and modern process, while more than 2.2-fold values of cathepsin L activities and approximate 1.2-fold values of cathepsin B activities were presented in modern-processed ham at end of post-ripening compared with traditional-processed ham, which could contribute to the extensive degradation of muscle proteins of modern-processed ham. Label-free quantitative proteomics revealed that myosin (F1SS66 and K7GMH0), alpha-actinin (I3LLY3), tropomodulin (D0QCY6) and troponin (P63317) were the most intense response in developing the taste of modern-processed ham. Partial least square regression further demonstrated that the formation of taste was closely related to these proteins during the processing of dry-cured ham.

Shaping Tastes and Values Through the Law: Law and Economics Meets Cultural Economics

In this article, I propose a theoretical framework for systematically including the discussion of tastes and values in the economic analysis of the law. I argue that Cultural Economics offers a welfaristic argument for including the promotion of welfare-enhancing tastes and values as one of the elements that the Law and Economics analyst needs to consider. My main argument is that recent empirical findings in Economics support Guido Calabresi’s (2016) invitation to normatively engage in shaping cultural traits – at least for a specific set of tastes and values. In the next section, I will start my exposition by reviewing recent empirical findings in the field of Cultural Economics, a branch of Economics that uses state-of-the-art empirical techniques to investigate the relationship between people’s tastes, values, and economic outcomes. A growing body of literature demonstrates two important results. First, it is possible to identify a set of tastes and values which are key determinants of a society’s economic performance. Second, the design of legal institutions has direct consequences – which can be predicted and empirically estimated – for the formation and persistence of these economically-relevant tastes and values. I hold that, taking as a starting point the fact that cultural traits have an impact on economic outcomes, the effects of a hypothetical legal change on tastes and values can be treated as an (expected) cost or benefit in a welfare analytical framework, or used it as a “tie-breaker” in case of mixed evidence and uncertain evaluations. On this basis, and assuming that in the upcoming years the discipline will develop a systematic exploration of which tastes and values matter for economic choices, the Law and Economics analyst can engage in normative arguments regarding which values and tastes should be promoted by the lawmaking process. Another way to state the concept is that the analyst will be able to inform policy and law-makers regarding how to design reforms and institutions that ceteris paribus promote welfare-enhancing cultural traits. Indeed, the field of Law and Economics is particularly suited to produce sophisticated analysis of a society’s institutional setting and to generate systematic and testable predictions regarding the effects of changes in legal institutions.

Cloning, purification and biochemical characterization of recombinant Cathepsin L from Takifugu rubripes and its role in taste formation

In recent years Takifugu rubripes has been increasingly popular among people base on its good taste. Cathepsin L was related to the formation of amino acids and small peptides. This study described the biochemical characterization of Cathepsin L and its role in the taste formation of Takifugu rubripes. Cathepsin L gene from Takifugu rubripes tissues was cloned successfully, and Cathepsin L with molecular masses of 46 kDa was isolated and enzymatically characterized. This enzyme reached its highest activity at 40 °C and pH 5.5. Cu2+ and Mn2+ ions reduced the activity of Cathepsin L, but Fe3+ and Ca2+ ions prominently increased its activity when the final concentrations of metal ions were 1 mM and 5 mM, respectively. The addition of phenylmethanesulfonyl fluoride gradually decreased the enzyme activity over 0.5 mM. 200–3000 KDa fraction from Takifugu rubripes muscle after Cathepsin L hydrolysis showed the stronger kokumi and umami taste, especially kokumi. In this study, the recombinant Cathepsin L from Takifugu rubripes could play a role in flavor formation and be applied in flavor studies through the degradation of animal proteins.

Distribution of Inheritance Based on The Principle of Justice According to National Law

Inheritance is an object that has been given by an heir in the form of a moving or immovable object. Distribution of inheritance often causes inheritance disputes between parties who receive an inheritance. The assets and inheritance that are disputed sometimes give harm to parties outside the heirs. The system and rules governing inheritance are very necessary for a country known for its diverse customs, one of which is Indonesia. This study aims to investigate the principle of justice in distributing inheritance based on the compilation of Islamic law (KHI). The method used in this study is library research using various literature and legislation. The results of the study show that the distribution of inheritance among the parties has not referred to the national legal system but is still based on a legal system agreed upon by the parties. They have the right and can use and choose which law to use for their inheritance. Existing laws will always provide and accommodate various forms of taste and justice created in the lives of the general public and in that case, are the same age as an inheritance under various systems and laws and that are truly trusted by the heirs.

МАСОВА КУЛЬТУРА: ЕКОНОМІЧНИ МОЖЛИВОСТІ ТА РИСКИ

The article substantiates the need for an economic evaluation of mass culture, which is understood as the culture of life, entertainment and information, which prevails in modern society. It includes such phenomena as media, sports, cinema, music, mass literature, visual arts, etc. Mass culture, a culture adapted to the tastes of the broad masses of people, is technically replicated in the form of a multitude of copies and is distributed using modern communication technologies. The article considers the historical aspects of the emergence of mass culture, its objective and irreversible nature, as well as the peculiarities of its manifestation in modern conditions. The origin and formation of mass culture is associated with the formation of an industrial society. Standardization in the sphere of material production required standardization in the spiritual and cultural spheres. There are positive moments of mass culture, namely, accessibility, democracy, tolerance. Messages of mass culture are clear, addressed to all people regardless of their origin, status, age, education. Mass culture relieves psycho-emotional stress that a person experiences while performing a monotonous, monotonous workplace at his workplace. The risks of uncontrolled promotion of mass culture are argued, namely the formation of average taste, the illusory nature of happiness, the formation of artificial needs, the inefficient use of resources, the threat of glut in the market for services. Indeed, mass culture products are serial and standardized, and therefore it is focused on primitivization, that is, a simplification of the idea of the world, of itself. Popular culture always has a commercial purpose. Her works do not act as a means of copyright self-expression, but directly addressed to the reader, listener, viewer and take into account his requests. It is summarized that modern mass culture carries economic opportunities and risks that need to be controlled. Mass culture serves as a kind of mediator between the generally accepted values of the elite culture, the avant-garde underground and traditional folk culture. Transforming esoteric revelations and marginal artistic experiments into a part of the “naive” consciousness, mass culture contributes to its enrichment and development.

Physics and Chemical Characteristics of Sargassum Sp. Seaweed with Addition of Sodium Alginate Stabilizer to Different Concentrations

One of the most effective ways to increase the use of the Sargassum seaweed resources in Indonesia is by processing them into syrup products. Syrup is a fast-food beverage product and is easily dissolved in water which makes it practically easy to serve. It could also be saved relatively long. Additional ingredients that could stabilize or bind the processed products can be developed using Sargassum seaweed. Sargassum seaweed contains phenol compounds and polysaccharides in the form of alginate which functions as a thickening and gelling agent. . This study aims to determine the physical and chemical characteristics of Sargassum sp. Which was given different concentration level of sodium alginate as stabilizer. The results of the Analysis of Variance (ANOVA) showed that the administration of alginate and CMC type stabilizers gave significant differences (p <0.05) on the viscosity parameters, total plate numbers, and organoleptic parameters in the form of taste and texture. Meanwhile the color parameters and the aroma did not show any effect. Statistical test results showed that the CMC type or control treatment was able to maintain the sweetness level with an average score of 4.8. The viscosity test showed that the treatment with the administration of 1% sodium alginate stabilizer or P3 resulted in the highest average viscosity value which was 139.60 Cps.

Non-volatile taste components and amino acid profile of jengkol (Pithecellobium jiringa) seed flour after steam blanching

ABSTRACT Jengkol (Pithecellobium jiringa) is a typical plant in the tropical region of Southeast Asia that is mostly liked by indonesian people because of savory taste. Jengkol seeds having high protein and healthy effects need processing for keeping their nutrient quality. This study aims to determine the effect of steam blanching on the non-volatile taste components of jengkol seeds. The results showed that steam blanching during 5 min decreased the total content of soluble sugars from 998.10 to 903.59 ppm, organic acid from 442.80 to 362.89 ppm and 5ʹ-nucleotides from 2.92 to 2.57 mg/g dry weight. However, steam blanching could be able to increase the total content of free amino acids from 40.99 to 44.98 mg/g dry weight. The EUC (equivalent umami concentration) value in jengkol seeds also increased from 38.27 to 42.22 g MSG/100 g dry weight. The total content of amino acids also increased slightly from 9.81% to 10.08% (w/w) on jengkol seed flour after blanching treatment. Jengkol seed flour consists of hydrophobic amino acids (36.00–34.41%). The E/T value decreased from 35.54% to 33.92% but the PER (protein efficiency ratio) value increased from 2.43 to 2.63 on jengkol seed flour after steam blanching treatment. The steam blanching treatment increased the MSG-like components in jengkol seed flour and also gave the sweet taste and prevented the formation of the bitter taste. Hence, jengkol seed flour showed a high potential to serve as a functional food with a umami taste.

К вопросу вкусообразования сыров с белой плесенью

К вопросу вкусообразования сыров с белой плесенью

Visualizing Alternative Literary Canons in Ming Dynasty China (1368–1644): A Preliminary Case Study

Abstract Well over one hundred classical essay anthologies were published during the printing boom in sixteenth- and seventeenth-century Ming dynasty China. These anthologies testify to a voracious appetite for “ancient-style prose” (guwen) among the expanding reading public, and their contents represent a valuable resource for studying the formation of taste during this crucial moment in literary history. But how are we to compare the contents of such a large group of anthologies, when each individual anthology contains at least a few hundred individual selections? How might such a method clarify or revise our understanding of Ming literary culture? This article describes how Gephi was used to compare the contents of thirty-four anthologies and visualize clusters of anthologies corresponding to distinct editorial strategies. The author argues that the synchronic and diachronic relationships among these clusters suggest a new way of narrating Ming literary history in terms of successive waves of alternative canon building, each wave representing a new critique of the civil service examination curriculum's overriding focus on model examination essays. He also shows that, whereas the Qin-Han and transdynastic canons were first promulgated in a mix of government and commercial anthologies, the xiaopin 小品 (informal essay) canon was purely the invention of early seventeenth-century commercial printers.