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A multichannel flavor delivery system, Dynataste, was developed. Controlled amounts of isoamyl acetate (100 ppm) and sucrose (0-3%) solution was administered to experienced and na?ve assessors who used time intensity techniques to record perceived 'fruit' flavor intensity. In-nose volatile delivery was monitored using atmospheric pressure chemical ionization-mass spectrometry. Results indicated that sucrose is a key driver of fruit flavor intensity but that the magnitude of the effect varies between individuals. The combined temporal analysis of chemical stimuli in vivo and sensory data indicate evidence of interactions at a perceptual level. Comparison of experienced and na?ve assessors revealed cross-modal interactions in each group, although a subgroup of experienced assessors was unaffected by changes in sucrose concentration. This raises the question of the selected use of experienced panels in cross modal investigations. 相似文献
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Kant A Linforth RS Hort J Taylor AJ 《Journal of agricultural and food chemistry》2004,52(7):2028-2035
Binding and release of volatile compounds to and from beta-cyclodextrin were measured in model aqueous systems using static equilibrium headspace and dynamic headspace dilution. Beta-cyclodextrin decreased the static equilibrium headspace for some volatiles (e.g., ethyl octanoate and decanone) due to binding, but dilution studies demonstrated that binding was readily reversible. Dynamic release of hydrophobic volatile compounds was similar to that observed from emulsions. When beta-cyclodextrin was added to fat free yogurt, the release of a commercial lemon flavoring was modified and was similar to release from a regular fat yogurt. Sensory difference testing confirmed the release results. The data demonstrate that beta-cyclodextrin can be used to modify flavor delivery in both model and real systems; the effects in the latter are sensorially significant. 相似文献
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在1983-19853年试验的基础上,1986年在本校标本园再次进行了中棚秋番茄播期试验,结果表明以7月10日到7月15日播种为宜,并通过选用“西农72-4”品种、用番茄灵蘸花和高温雨季后揭去棚顶薄膜等项改进技术,使番茄最高小区亩产提高到3988。54kg,还观测了棚内外的气温、地温和光照强度,总结出中棚秋番茄的配套技术。 相似文献
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Sequence and expression of human estrogen receptor complementary DNA 总被引：95，自引：0，他引：95
G L Greene P Gilna M Waterfield A Baker Y Hort J Shine 《Science (New York, N.Y.)》1986,231(4742):1150-1154
The mechanism by which the estrogen receptor and other steroid hormone receptors regulate gene expression in eukaryotic cells is not well understood. In this study, a complementary DNA clone containing the entire translated portion of the messenger RNA for the estrogen receptor from MCF-7 human breast cancer cells was sequenced and then expressed in Chinese hamster ovary (CHO-K1) cells to give a functional protein. An open reading frame of 1785 nucleotides in the complementary DNA corresponded to a polypeptide of 595 amino acids and a molecular weight of 66,200, which is in good agreement with published molecular weight values of 65,000 to 70,000 for the estrogen receptor. Homogenates of transformed Chinese hamster ovary cells containing a protein that bound [3H]estradiol and sedimented as a 4S complex in salt-containing sucrose gradients and as an 8 to 9S complex in the absence of salt. Interaction of this receptor-[3H]estradiol complex with a monoclonal antibody that is specific for primate ER confirms the identity of the expressed complementary DNA as human estrogen receptor. Amino acid sequence comparisons revealed significant regional homology among the human estrogen receptor, the human glucocorticoid receptor, and the putative v-erbA oncogene product. This suggests that steroid receptor genes and the avian erythroblastosis viral oncogene are derived from a common primordial gene. The homologous region, which is rich in cysteine, lysine, and arginine, may represent the DNA-binding domain of these proteins. 相似文献
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Ferry AL Mitchell JR Hort J Hill SE Taylor AJ Lagarrigue S Vallès-Pàmies B 《Journal of agricultural and food chemistry》2006,54(23):8869-8873
Sensory scores for saltiness and thickness obtained for savory liquids thickened with starches or the nonstarch hydrocolloid hydroxypropylmethyl cellulose (HPMC) were correlated with the panelists' amylase activity. Although higher enzyme activities were linked to lower thickness scores for systems thickened by starch, they were also associated with a decreased taste perception, particularly for starches retaining a granular structure after gelatinization (wheat and modified waxy maize). Microscopic evidence showed that the enzyme can disrupt such structures, and this is associated with a decreased mixing efficiency with water and consequently a reduced transport of tastant (sodium) to the saliva (aqueous) phase and to the taste buds. This explains the lower saltiness scores for subjects with higher amylase activity, even if they are associated with a lower perceived thickness. 相似文献
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Decreasing the fat content of a food, while maintaining the same aroma content, changes both aroma release (due to partition effects) and the viscosity of the food. To understand the relative contribution of these two factors on flavor perception, a series of flavored emulsions were prepared to control aroma release and viscosity using different aroma, oil, and hydroxypropyl methyl cellulose (HPMC) contents. Samples were formulated to deliver the same aroma-release in vitro and in vivo, and their viscosity was measured using the Kokini oral shear stress parameter. Despite the in vivo aroma release being constant, there were perceptual differences between the samples, and the flavor intensity decreased as in-mouth viscosity increased. For these iso release samples, the Kokini oral shear stress parameter correlated well with the decrease in perception, suggesting that there may be a viscosity stimulus or that the viscosity affects release of tastant and hinders aroma-taste interactions. 相似文献
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Vincent Hort Eric Abadie Nathalie Arnich Marie-Yasmine Dechraoui Bottein Zouher Amzil 《Marine drugs》2021,19(12)
In recent decades, more than 130 potentially toxic metabolites originating from dinoflagellate species belonging to the genus Karenia or metabolized by marine organisms have been described. These metabolites include the well-known and large group of brevetoxins (BTXs), responsible for foodborne neurotoxic shellfish poisoning (NSP) and airborne respiratory symptoms in humans. Karenia spp. also produce brevenal, brevisamide and metabolites belonging to the hemi-brevetoxin, brevisin, tamulamide, gymnocin, gymnodimine, brevisulcenal and brevisulcatic acid groups. In this review, we summarize the available knowledge in the literature since 1977 on these various identified metabolites, whether they are produced directly by the producer organisms or biotransformed in marine organisms. Their structures and physicochemical properties are presented and discussed. Among future avenues of research, we highlight the need for more toxin occurrence data with analytical techniques, which can specifically determine the analogs present in samples. New metabolites have yet to be fully described, especially the groups of metabolites discovered in the last two decades (e.g tamulamides). Lastly, this work clarifies the different nomenclatures used in the literature and should help to harmonize practices in the future. 相似文献