Specific Flavor Research Articles

PEDRO SALINAS Y LA TAREA DE RENOVACIÓN LITERARIA

Pedro Salinas' poetry was distinguished among other poets who preceded him, as he tended in his poems to theatrical weaving in order to be close to the recipient in terms of influence and impact. Thus, Pedro Salinas is considered one of the important innovators in Spanish literature, and he gained his wide fame in this approach, which made him count among the generation of 1927 at a young age. He infiltrated the theatrical presentation through his poetic creations, which added a special flavor to his theatrical creations. He wrote fourteen theatrical works that were able to occupy a position that was emulated by many of his generation and those who followed him with a taste for the intellectual and humanitarian topics that he dealt with in his theatrical productions. What distinguished Salinas’s theatrical works was the way he used poetic language in the theatrical complex. We find that his theater was sometimes a special theater and the other was pure poetry. He was drawn to the theater in intellectual and organizational narratives, but he quickly returned to his poetic origins and made us sympathize with the balanced poetic systems.

A new insight into the formation of special flavor during the drying process of boletes based on FTIR joint HS-SPME-GC-MS

A new insight into the formation of special flavor during the drying process of boletes based on FTIR joint HS-SPME-GC-MS

STUDY ON THE SENSORY CHARACTERISTICS OF MILK CANDY AMONG DIFFERENT AGED GROUP CONSUMERS OF BANGLADESH

Milk candy contains calcium with other essential nutrients, which make it a potential food supplement for adults and children. The present study was designed to characterize the sensory properties of flavored milk candies. A trained panelist evaluated three milk candies (plain, chocolate, and coffee) using a 15-cm line scale. Three hundred and thirty five adult consumers evaluated the acceptability of three types flavored milk candy on the basis of appearance, shape, texture, aroma, flavor, sweetness, and overall liking. Ninety two children evaluated the acceptability on the basis of overall liking of chocolate and plain flavored milk candies. Evaluations of the flavored milk candies revealed that they were different, based on descriptive sensory attributes. Buttery aroma and caramel aroma were considerer’s discriminating attributes, while sweet and cooked flavors were considerer’s least discriminating. Taste, specific flavor, overall liking and aroma were the critical factors for acceptability of the products. Children liked the chocolate flavored milk candy better than the plain one. There were no significant differences between evaluation by children and adults for chocolate and plain milk candy respectively. It was observed that the consumers accepted the calcium enriched flavored milk candies.

Insights from binary pulsars and laboratories into baryon number violation: Implications for GeV dark matter

Rare processes in laboratory and within astrophysical environments can be highly sensitive probes of baryon-number-violating interactions at the TeV scale. We demonstrate the power of neutron stars to constrain baryon-number violation by considering a minimal extension of the standard model involving a TeV-mass scalar mediator and a GeV scale Majorana fermion ψ. We find that a ΔB=2 mass-loss process in binary pulsar systems via n→γψ and the subsequent scattering ψn→π−K+ places stringent constraints on the model parameter space. These limits will become much stronger, due to the possibility of Λ→γψ decays at the tree level, if the neutron star equation of state is hyperonic. We compare these constraints with ongoing and future collider experiments, n−n¯ oscillations, and dinucleon decay searches at future large-scale neutrino experiments, finding that the binary pulsars bounds on couplings are significantly tighter for specific flavor combinations. Published by the American Physical Society 2024

Quality Characteristics and Volatile Components of Chili Oil Prepared from the Combination of Shuanla and Erjingtiao Peppers.

This study aimed to investigate the influence of varying weight ratios of Shuanla and Erjingtiao peppers (10:0, 8:2, 6:4, 5:5, 4:6, 2:8, and 0:10, corresponding to samples PA, PB, PC, PD, PE, PF, and PG, respectively) on the sensory attributes, chromatism, acid values (AVs), peroxide values (POVs), capsaicinoids, and volatile organic compounds (VOCs) of seven chili oil samples. GC-IMS was employed to detect the VOCs of the chili oil samples, which were subsequently analyzed using multivariate statistical methods. The results revealed significant differences in pungency among the samples, with the PA sample exhibiting the strongest pungency. The PG sample demonstrated the highest values for a*, b*, and C*, while the PA sample displayed the highest L* and h*. The AVs of seven samples ranged from 0.490 ± 0.005 to 1.727 ± 0.015 mg/g. The POVs of the chili oil samples, ranging from 0.094 ± 0.000 to 0.127 ± 0.002 g/100 g, were significantly lower than those of extra virgin olive oil, 0.183 ± 0.001 g/100 g. The contents of capsaicinoids ranged from 15.26 ± 0.07 g/kg in the PA sample to 0.38 ± 0.00 g/kg in the PG sample (p < 0.05). Additionally, 56 volatile flavor substances were identified, and 10 key flavor compounds (ROAV ≥ 1) were screened among them. Multivariate data analysis via OPLS-DA indicated that 20 VOCs (VIP > 1) could serve as flavor markers in a clustering heat map to differentiate among the seven chili oil varieties. The findings of this study provide a valuable reference for the promotion of Shuanla and Erjingtiao peppers in chili oil production and the development of specific flavor profiles in chili oil to cater to diverse consumer preferences.

Zein/EGCG/Ca2+ oleogels for margarine substitution in biscuits: Impact on dough properties and biscuits quality attributes

Biscuits are a popular bakery item among consumers, with solid fats (such as margarines or shortenings) rich in saturated fats being key ingredients. Consuming excessive amounts of these fats could have negative effects on human health. This study investigated the potential of hydrocolloids-based oleogels (Zein/(−)-epigallocatechin-3-gallate/Ca2+) as a margarine alternative in bakery items. Oleogels were used at substitution levels of 0%, 25%, 50%, 75%, and 100%. The study evaluated the specific gravity, microstructure, color variation, and flavor of oleogels/margarine doughs and biscuits. Results suggested that when the substitution degree was less than 50%, oleogels exhibited good application potential in biscuits products in terms of mixtures, doughs and biscuits characteristics. The oleogels/margarine mixtures with 25% substitution degree presented more similarity to margarine in appearance, being feather and milky white. The oleogel/margarine doughs at 25% substitution exhibited a specific gravity of 1.238 ± 0.022, closely resembling the margarine control (1.252 ± 0.020). Biscuits with 25% oleogel substitution showed color parameters (L∗, a∗, and b∗ values) that were statistically comparable to the margarine biscuits (p > 0.05). When margarine was partially or fully substituted with oleogels in biscuits preparation, it showed potential in slowing the rise of blood sugar and blood lipid levels. Therefore, using oleogels as a substitute for conventional solid fat could be a highly promising strategy. This study might provide references for further exploration into the potential of oleogels in food formulations, promoting a healthier food industry.

The effect of sterilization treatment on the synthesis of key biomolecules and microbial communities in fruit wine fermentation

Sterilization treatments impact microbial communities and key biomolecule synthesis, influencing the aroma and quality of fruit wine fermentation. However, the roles of microorganisms in various fermentation techniques and the impact of sterilization treatments on aroma formation and key biomolecule synthesis are not well understood. This study aims to elucidate the effects of sterilization treatments on the synthesis of key biomolecules and microbial community dynamics in fruit wine fermentation, focusing on their relation to aroma compounds. Using purple fruit as the primary subject, we analyzed the starting and final microbe populations in controlled test fermentation (CTF) and natural test fermentation (NTF) under different sterilizing treatments employing advanced sequencing strategies. We utilized multivariate analysis and regression analyses, via the SPSS tool to examine relationships between microbial fungal and bacterial genus-level communities, microbiological diversity, permanent substances aromatic substances, and physiological indexes. In NTF, we identified a total of 150 fungal genera, and 140 bacterial genera, with dominant genera including Candida, Burkholderia, Streptococcus, and Oenococcus. In CTF, 400 fungal genera, and 120 bacterial genera were identified, with the dominant genera being Geotrichum, Pichia, Aspergilus, and Saccharomyces, alongside Streptococcus, Paucibacter, Pantoea, Akkermansia, Lactobacillus, and Bifidobacterium. Positive correlations were observed between specific microbial genera and flavor compounds in both fermentation methods. This study provides insights into how sterilization treatments affect microbial dynamics and key biomolecule synthesis, offering valuable resources for enhancing the aromatic profile of fruit wine.

Effects of Postharvest SO2 Treatment on Longan Aril Flavor and Glucosinolate Metabolites.

SO2 fumigation treatment (commonly known as sulfur treatment, ST) is a key method in the postharvest preservation of imported and exported fresh longan fruits, effectively reducing pericarp browning and enhancing color. Nonetheless, distinctive aromas, often referred to as "sulfur flavor", may develop in the aril during the extended preservation period. This study employed "Caopu" longan as the test material and patented SO2-releasing paper (ZL201610227848.7) as a treatment to perform a 35-day low-temperature (5 °C) storage of the fruit. The changes in glucosinolates (GSLs) and associated metabolites in the aril of treated fruit (ST) were examined utilizing ultra-high-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) detection and widely targeted metabolomics technology. The findings indicated that following 35 days of storage, nearly all control (CK) fruit pericarp turned to brown, resulting in an edible fruit rate of 75.41% and a commercial fruit rate of 0%. In contrast, the treated (ST) fruit demonstrated an edible fruit rate and a commercial rate of 99.44%, while the pericarp color changed from dark yellow-brown to light earthy yellow. The sulfur-containing metabolites identified in longan fruit aril predominantly consist of amino acids and their derivatives (60.44%), followed by alkaloids (15.38%), nucleotides and their derivatives (1.10%), and other types (23.08%), which include GSLs. SO2 treatment significantly reduced the content of oxidized glutathione in fruit aril but increased the content of GSLs and related amino acids and their derivatives. Via screening, 19 differential sulfur-containing metabolites were obtained between ST and CK, including 11 GSLs. The identified differential metabolites of GSLs were all increased, primarily comprising aliphatic GSLs, such as 1-hydroxymethyl glucosinolate, 2-Propenyl glucosinolate (Sinigrin), and 4-Methylsulfinylbutyl glucosinolate (Glucoraphanin). Pathway analysis showed that these differential metabolites were mainly involved in coenzyme factor synthesis, cysteine and methionine metabolism, and amino acid synthesis, among other pathways. To the best of our knowledge, this is the first study to reveal the causes of the special flavor of longan aril after SO2 treatment, which is a great concern for longan consumers. Moreover, this study provides a scientific basis for exploring the reasons and mechanisms for the development of the sulfur flavor in the SO2-treated fruits during postharvest storage.

Effect of inoculation with different Eurotium cristatum strains on the microbial communities and volatile organic compounds of Fu brick tea

Eurotium cristatum is the primary fungus in Fu brick tea (FBT) and plays a crucial role in its special flavor. This study investigated the effect of inoculation with different E. cristatum strains (i.e., ZJ, GX, GZ, HN, and SX) on the microbial communities and volatile organic compounds (VOCs) of FBT. A total of 113 VOCs were identified in all samples, with the concentration of VOCs (alcohols, aldehydes, and ketones) significantly higher in GXE FBT than in other samples. The core VOCs of GXE (19), GZE (16), HNE (19), SXE (15), and ZJE (13) FBT were identified using orthogonal partial least squares discriminant analysis and relative odor activity value (ROAV) analysis. Methional (a27), butanal (a41), 1-octen-3-one (a69), and ethyl acetate (a77) were key markers for inoculated FBTs, and 1-octen-3-ol, dimethyl disulfide, and acetoin-M were the specific markers of HNE. Linalool and (E)-2-octenal were particularly prominent in GXE, and isoamyl acetate-D was an important aroma component of GZE. Differences in microbial diversity were observed among the different inoculated fermented FBTs, and E. cristatum inoculation remarkably influenced the richness and diversity of bacterial communities. The VOCs were closely associated with fungi and bacteria, and 19 potentially dominant microorganisms (10 fungal and 9 bacterial genera) correlated with VOCs were identified. Among them, Aspergillus (fungi) and Pseudomonas (bacteria) exerted the greatest role. The FBT inoculated with E. cristatum from ZJ had the highest content of theaflavins and theabrownins, which intensified the red and yellow colors of the tea. E. cristatum greatly decreased the free amino acids and fatty acids, contributing to the aroma formation of FBT. Therefore, inoculating FBT with E. cristatum remarkably influenced the microbial communities and improved its flavor profile. This work provides a theoretical foundation on the role of E. cristatum in the formation and regulation of FBT flavor.

Characterization and Evaluation of Taihe Black-Boned Silky Fowl Eggs Based on Physical Properties, Nutritive Values, and Flavor Profiles.

Taihe black-boned silky fowl (TS) is a native chicken breed in China with more than 2000 years of history. The present study aimed to characterize and evaluate the physical, nutritional, and flavor properties of TS eggs with a comparison to two other commercial breeds. Eggs from TS (n = 60) crossbred black-boned silky fowl (CB, n = 60) and Hy-line Brown (HL, n = 60) were used for physicochemical analysis. The evaluation system was divided into four parts based on nutrient and flavor profiles: protein and amino acids, lipids and fatty acids, mineral elements, and flavor-related amino acids and volatile compounds. Results showed that TS eggs were typically associated with the lowest egg weight and the highest yolk color, as compared with CB and HL eggs. No differences were found in crude protein, crude fat, triglycerides, and cholesterol content between eggs from the different breeds, but these eggs were distinct in terms of the amino acid, fatty acid, and volatile flavor compound profiles. Moreover, the differences in amino acid and fatty acid profiles might contribute to the specific flavor of TS eggs. Evaluation results indicated that TS egg whites may be suitable as a protein source for premature infants and young children under three years old and TS egg yolks could be considered a beneficial dietary lipid source due to their potential anti-cardiovascular properties. Additionally, TS whole eggs could serve as a valuable source of selenium (Se), molybdenum (Mo), zinc (Zn), and phosphorus (P) for adults aged 18 to 65. However, TS and CB eggs showed inferior Haugh units, eggshell quality, and essential amino acid compositions for older children, adolescents, and adults. These findings provide a better insight into the health benefits of TS eggs and contribute to the breeding and nutrition regulation of TS breeds.

Evaluating the effectiveness of DNA-based methods to detect mislabelling and adulteration of chestnut honey

Honey is a naturally sweet and viscous substance that is consumed worldwide for its specific flavour, taste and biological properties, which in turn depend on the type of plant from which bees collect nectar. The quality of honey and, in particular, the information on the product label determines consumer choice and market price. In this study, the true botanical composition of chestnut monofloral honeys produced in Calabria (South Italy) was determined by DNA barcoding, PCR-RFLP and LAMP approaches, all based on the chloroplast trnL-trnF intergenic spacer region. All three DNA-based techniques were reliable in unambiguously identifying the floral composition of the different honeys tested at species level. However, the LAMP assay has the advantage over DNA barcoding and PCR-RFLP of greatly simplifying and speeding up the identification of Castanea sativa as the dominant plant species of the Calabrian chestnut honeys. This may encourage the adoption of this method by the food industry for the rapid detection of intentionally or accidentally mislabelled ingredients in this valuable natural product, thus ensuring consumer safety and protection.

Lopsided distribution of MATLAS and ELVES dwarf satellite systems around isolated host galaxies

The properties of satellite dwarf galaxies provide important empirical insights for verifying cosmological models on galaxy scales. Their phase-space correlations, in particular, offer interesting insights into a broad range of models, since they are dominated by gravity and are largely independent of the specific dark matter flavor or baryonic processes that are considered. Next to the much-debated planes-of-satellites phenomenon, the lopsided distribution of satellites relative to their host galaxy has been studied observationally and in cosmological simulations. The degree to which observed lopsidedness is consistent with expectations from simulations is still unclear. We quantified the level of lopsidedness in isolated observed satellite systems under six different metrics. We studied 47 systems from the MATLAS survey beyond the local volume (LV) as well as 21 LV satellite systems from the ELVES survey. The satellite systems are complete to an estimated absolute magnitude of M ∼ −9. We find that the so-called wedge metric, counting the number of dwarfs in wedges with varying opening angles, is best suited to capture a system’s overall lopsidedness. Under this metric, our analysis reveals that ∼16 percent of the tested satellite systems exhibit a statistically significant degree of lopsidedness when compared to systems with randomly generated satellite position angles. This presents a notable excess over the expected 5% (2σ level) of significantly lopsided systems in a sample with no overall inherent lopsidedness. To gain the most rounded picture, however, a combination of metrics that are sensitive to different features of lopsidedness should be used. Combining all tested metrics, the number of significantly lopsided systems increases to ∼21 percent. Contrary to recent results from the literature, we find more lopsided systems among the red early-type galaxies in the MATLAS survey compared to the mostly blue late-type hosts in ELVES. We further find that satellite galaxies at larger distances from the host, potentially recently accreted, are likely the primary contributors to the reported excess of lopsidedness. Our results set the groundwork that allows a comparison with similar systems in cosmological simulations to assess the consistency with the standard model.

A thorough evaluation of flavor characteristics among various retail peanut oil products using multivariate statistical methods

AbstractFlavor is a crucial characteristic of peanut oils, exerting a significant impact on their quality and acceptability. However, given the uncertainty in the correlations between flavor attributes and volatile compounds, assessing the flavor quality of commercial peanut oil retail products (PORPs) based on updated analysis techniques remains challenging. In this study, 21 commercial samples were collected for investigating this correlation. From the sensory evaluations, the 16 fragrant PORPs show differences esp. for the roasted (4.25–10), the sweet (0–4.25), and the steamed (0–4.25) attributes while the roasted attribute is dominant for all the products. For volatile profile analysis with updated analytical technology, the fragrant PORPs also show significant difference in terms of volatile profiles and intensities. The total intensity can differ from 16.37 to 66.59 mg/kg. Multivariate statistical methods (MSMs) revealed the significant correlations between volatile compounds and specific sensory attributes. Notably, 1‐hexanol and phenylethyl alcohol demonstrate a strong correlation with the raw peanut flavor attribute. Benzeneacetaldehyde (BA) exhibited a positive correlation with sweet flavor. dl‐Pantolactone has a positive effect on roasted flavor. Hexanal and 3‐octen‐2‐one are highly related to off‐flavor notes. In addition, based on machine learning (ML), three groups of volatile compounds were found to be highly correlated with specific flavor attributes. Notably, a cluster comprising seven compounds, namely 2‐ethenyl‐6‐methylpyrazine, 2‐methyl‐6‐[(E)‐1‐propenyl]pyrazine, benzaldehyde, BA, nonanal, dl‐pantolactone, and 2‐acetopyridine exhibiting a positive correlation with roasted, steamed, and sweet flavor attributes. Furthermore, recombination experiments were conducted to verify the synergistic effect of these seven compounds on flavor performance and agreements were reached.

The Interdecadal Changes in the Spatial Structure of the South Pacific Oscillation and Its Implication for ENSO Diversity

Abstract The South Pacific Oscillation (SPO), characterized by a north–south dipole-like pattern of sea level pressure anomalies, is one of the key factors in understanding tropical–extratropical interactions in the South Pacific. We show that in boreal summer (June–August), the center of the northern lobe sea level pressure anomalies in the SPO is shifted to the east gradually after the 1960–70s. This study focuses on the relationship between the boreal summer SPO and following winter El Niño–Southern Oscillation (ENSO) diversity before and after the eastward shift of the SPO’s subtropical lobe. The eastward shift of the SPO’s subtropical lobe altered both the seasonal footprint mechanism and the trade wind charging mechanism associated with the SPO and thus profoundly influenced the ENSO diversity. It is revealed that when the northern lobe of the SPO shifts to the west of its average location, it tends to strengthen the eastern Pacific (EP) El Niño mainly via the seasonal footprint mechanism. But after the SPO’s northern lobe shifts to the east of its average location, it tends to promote the development of central Pacific (CP) El Niño mainly via the trade wind charging mechanism. The changes in the spatial structure of convection over the tropical Pacific and Indian Oceans may be one of the possible causes for the eastward shift in the SPO’s northern lobe. The findings in the present study have implications for a better understanding of ENSO diversity. Significance Statement Previous studies have demonstrated that the South Pacific Oscillation (SPO), as an important El Niño–Southern Oscillation (ENSO) precursor in the South Pacific, has the potential to provide an enhancement of the prediction of specific ENSO flavor. However, the historical variation in the SPO’s spatial structure and related changes in the relationship with the diversity of ENSO are still unclear. In this paper, we show that the subtropical lobe of the boreal summer (June–August) SPO is shifted to the east gradually after the 1960–70s. The changes in the spatial structure have also altered both the seasonal footprint mechanism and the trade wind charging mechanism which play important roles in the developmental processes of different types of ENSO. Our work highlights the importance of the interdecadal changes in the spatial structure of the SPO in understanding the relationship between the SPO and ENSO diversity.

The color-flavor incongruency effect elicited by flavor stimuli and words

Previous research has shown that consumers associate specific packaging colors with flavors to generate the color-flavor associations for packaging. Previous studies have also demonstrated that people search more slowly for a product when its color is incongruent with its flavor label than when it is congruent with this flavor, indicative of a packaging color-flavor incongruency effect. Here we report a behavioral study designed to investigate whether actual flavor stimuli can also elicit this effect, and if so, how the effect differs when flavor cues are presented as flavor words versus flavor stimuli. Participants were asked to search for a beverage product labeled with a specific flavor after either tasting flavor stimuli or viewing a flavor word. The results showed that the participants responded faster and more accurately when they were cued by flavor words than flavor stimuli. Moreover, we also found that both flavor stimuli and flavor words could elicit the packaging color-flavor incongruency effect, and the effect elicited by flavor stimuli was greater than that elicited by flavor words. The findings of the present study provide empirical evidence of the crossmodal influence of flavor information on visual search, and also have direct implications for using sensory marketing strategies to enhance consumers’ product search efficiency.

The Papacy as an Ecclesiastical Institution in the history of Early Christianity: aspects in the study of the issue

This article is dedicated to the Institute of the Roman Episcopate. When studying this topic, it often takes on tendentiousness and ideological shades, which contradicts the principles of scientific objectivity. At the same time, the period in the history of the Roman episcopate before the ecclesiastical schism of 1054 often remains without due attention. Meanwhile, this period is very diverse and filled with the spiritual exploits and large-scale intellectual work of the Roman bishops, some of whom are revered as saints in both Orthodoxy and Catholicism. The most famous of them (but far from the only ones) are Leo I Great and Gregory I Dvoeslov. Let us emphasize that before the Edict of Milan in 313, almost all Roman bishops suffered martyrdom due to the persecution of Christians that unfolded in the Roman Empire in the first three centuries of our era. At the same time, the bishops of Rome, in addition to the issues of the physical survival of the community, had to resist heresies, schismatic tendencies, maintain the correctness of worship and promote the growth of the moral consciousness of Christians. There are very few written sources about the life of the Roman bishops in the history of early Christianity, which complicates the study of this topic and leaves many blank spots, nevertheless it gives a special flavor to this scientific study.

Oxygen regulation of microbial communities and chemical compounds in cigar tobacco curing.

Curing is a critical process that determines the sensory quality of cigars. The impact of oxygen on cigar curing and the mechanisms by which it regulates microbial changes affecting cigar quality are not well understood. In this study, we selected handmade cigars from the same batch and conducted curing experiments in environments with varying oxygen concentrations (equivalent to 0.1%, 6-12, and 15% of atmospheric oxygen concentration). We collected samples over 60 days and analyzed the distribution of microbial communities using high-throughput sequencing. Combined with the analysis of total sugars, proteins, flavor substances, and other chemical compounds, we elucidated how different oxygen concentrations affect the cigar curing process, influence microbial community succession, and ultimately impact cigar quality. Our results revealed significant differences in bacterial community composition under different oxygen conditions. Under aerobic conditions, Cyanobacteria were the dominant bacteria, while under oxygen-limited conditions, Staphylococcus and Corynebacterium predominated. As oxygen concentration decreased, so did the richness and diversity of the bacterial community. Conversely, oxygen concentration had a lesser impact on fungi; Aspergillus was the dominant genus in all samples. We also found that Enterococcus showed a positive correlation with aspartic acid, alanine, and 4-aminobutyric acid and a negative correlation with cysteine. Cigars cured at 15% oxygen concentration for 60 days exhibited optimal quality, particularly in terms of flavor richness and sweetness. These findings suggest that oxygen concentration can alter cigar quality by regulating aerobic and anaerobic microbial community succession. The relationship between specific microbial communities and flavor compounds also provides a theoretical reference for developing artificial control technologies in the cigar curing process.

Flavoromics Analysis of Passion Fruit-Roasted Chicken.

Currently, research on the flavor components and their dynamic changes in roasted chicken with a special flavor is rare. In this study, a passion fruit-roasted chicken was prepared, its characteristic flavor components were profiled by flavoromics, and their evolution patterns and precursors were determined. The results showed that the characteristic flavor component with the highest contribution rate was ethyl butyrate (50.44%). In particular, some unique flavor compounds were identified compared with other roasted chicken products available. The main volatile flavor components in all stages of processing were alcohols, esters, and hydrocarbons, 15 to 30 min of roasting is an important stage for establishing the aroma system, and at the end, hydrocarbons were the main volatile compounds. During the 30-day storage period, the characteristic flavor components included ethyl butyrate, ethyl maltol, β-caryophyllene, and guaiacene. In conclusion, passion fruit-roasted chicken contained many characteristic flavor components, which were mainly formed within 15 to 30 min of roasting and were basically stable during the 30-day storage period. In a word, this work prepared a novel roasted chicken and revealed its mechanism of flavor formation at different baking stages and storage periods, which provided references for industrial production.

Қантты печеньенің тағамдық құндылығына гүл тозаңының әсері

The paper studies the effect of flower pollen as a biologically active raw material to increase the nutritional value of sugar cookies. The results of the development of the recipe of sugar cookies with high nutritional value are presented. It is shown that flower pollen containing sugar, flavonoids, vitamins, minerals and essential amino acids can be used as biologically active raw material. In the production of sugar cookies, flower pollen in the amount of 3 g, 5 g, 7 g, 9 g was added to wheat flour of the highest grade. Physico-chemical parameters, nutritional and biological value of sugar cookies with the addition of flower pollen were determined. The content of protein in the finished product increased by 0.31%, fats by 3.44%, carbohydrates by 15.48%. Based on the results of the study, the use of flower pollen in sugar cookies increased the nutritional value of the product and gave the product a special flavor and aroma. The addition of flower pollen to sugar cookies improved the consumer properties of the product, making it more useful for health-conscious consumers.

The formation approaches of volatile compounds in Chinese traditional hot‐pressed fragrant rapeseed oil

AbstractHot‐pressed fragrant rapeseed oil (HFRO) is a traditional edible oil in China, prized for its special flavor, which includes fresh, spicy, pungent and roasted fragrance. The fresh fragrance is mainly brought by aldehydes, ketones, esters, alcohols and other substances produced by fat oxidation. The pungent fragrance is mainly caused by thiocyanates and isothiocyanates produced by the degradation of glucosinolates. Roasting aroma is usually brought by pyrazines and furans produced by Maillard reaction. Both the composition of the rapeseed and the processing techniques employed are critical in shaping these flavor components. An optimal processing temperature for HFRO is around 150°C. Rapeseed varieties with higher glucosinolates content are preferred for producing oils with a pronounced spicy, whereas those with lower glucosinolates levels are suitable for a stronger roasted aroma. The moisture content of the rapeseed should ideally be maintained between 10% and 15% to optimize flavor development. This study elucidates the primary pathways for volatile compound production in HFRO and discusses future prospects and research directions for the enhancement of rapeseed oil, offering a scientific foundation for the modern processing and quality control of rapeseed oil.