论新地方主义建筑的发展

新地方主义是一种强调地方特色和民俗风格的设计倾向，强调乡土味和民族化的设计流派，中华传统的民居建筑在做了历史经典的准备基础上，借鉴一些亚洲国家成功经验，必能孕育出中国的新地方主义建筑风格。     

气相色谱-串联质谱法测定香精香料中的香豆素和黄樟素

采用乙醇超声提取,丙酸苯乙酯为内标进行定量,气相色谱-离子阱串联质谱法测定香精香料中香豆素和黄樟素的含量。选取香豆素的母离子和子离子分别为 m/z 146和 m/z 118,黄樟素的母离子和子离子分别为 m/z 162和 m/z 131,内标丙酸苯乙酯选择 m/z 104为定量离子。结果表明,香豆素和黄樟素在0.05~5 mg/L范围内呈良好线性关系（r>0.995）,方法的检测限(S/N=3)香豆素为0.004 mg/L、黄樟素为0.002 mg/L,加标回收率为90.0%～131.2%。该方法操作简单、快速、灵敏度高,适用于香精香料中香豆素和黄樟素的快速检测。     

Improving chocolate flavor in poor-quality cocoa almonds by enzymatic treatment

Abstract: This paper proposes a method to enzymatically treat poor‐quality cocoa almonds (known as “slate”) to ensure the formation of chocolate flavor precursors. The production of flavor precursors improves the quality of these almonds, which are usually responsible for the low quality of the liquor produced. Proteases and carboxypeptidases from different sources were tested under various conditions. The different treatments were evaluated by chemical analysis (hydrolysis efficiency) and sensory analysis of the treated material compared to good‐quality cocoa almonds. The results show that it is possible, through the use of microbial enzymes, to generate the mixture of compounds that will release, after roasting, the characteristic chocolate flavor in poor‐quality almonds. However, it is necessary to optimize the conditions of enzymatic treatment to obtain better results and thus establish a process that can be used for industrial purposes for manufacturing cocoa and chocolate. Practical Application: The basidiomycete Moniliophtora perniciosa is the causative agent of witches’ broom disease (WBD) of the cocoa tree, whose seeds are the source of chocolate. It is the most important phytopathological problem of cocoa‐producing areas of the American continent, and has decimated the Brazilian cocoa industry. In Bahia (Brazil), M. perniciosa was identified in 1989 and, as a consequence of its spreading, the annual production of cocoa almonds dropped from 450000 to 90000 tons within 12 y, reducing export values from an all‐time high of about US$ 1 billion to 110 million. The high incidence of WBD incapacitates Brazil to produce enough cocoa almonds even for the internal market, leading the country to import low‐quality cocoa almonds mainly from African countries. Our work proposes an enzymatic treatment to increase the quality of that cocoa almonds and, consequently, to improve the quality of the chocolate produced and consumed in the country.     

Physiological, volatile, and SEM surface effects resulting from cutting and dipping treatments in cantaloupe

Previous research examined sanitation treatments on cut cantaloupe tissue to deliver germicidal and food safety effects. However, an apparent compromise between volatile loss and treatment/sampling efficacy appeared. Subsequently, a physiological and volatile reassessment of thinly sliced tissue against cubes was performed in cantaloupe tissue. Thin sliced cantaloupe L* decreased 27.5%, 40.5%, and 52.9% in 3, 2, and 1 mm thickness, respectively, compared with cut cubes after 3 d. Overall color (C) decreased in freshly prepared cubes (2.4%) and slices (14.4%) that were washed in cold water. Surface area per unit volume (SA: vol) in slices was 4.1 times greater than typical cubes, as reflected by substantial water loss (20.4%, 9.5%, and 6.7% in 1, 2 and 3-mm slices, respectively) after 1 d at 5 °C. Rinsing cubes and thin-slices with 5 °C deionized water resulted in roughly 15% soluble solids loss. SEM indicated 65.4% reduced cell size in 1-d old thin slices, evidenced by excessive cell damage and desiccation compared with stored fresh-cut cubes. In thin-sliced tissue exposed 15 min to an open atmosphere (mimic sanitation treatments), total esters decreased 92.8% and 95.8%, respectively, after 1 and 3 d storage at 5 °C. Washing tissue provided a boundary layer that reduced short-term ester losses in slices and cubes. Excessive cutting, sanitation treatment regimes, and storage can radically alter the desirable volatile profile of cut cantaloupe. Reduction of tissue size to maximize food-safety sanitation efficacy or delivering items to a niche market will need substantial work to engineer equipment and develop protocols to insure that product quality and volatiles are not compromised. PRACTICAL APPLICATION: We have demonstrated that cutting method and sampling protocol are critically important when using volatiles as a means by which to assess or interpret stress response and ascribe fresh-cut quality. Reduction of tissue size to maximize food-safety sanitation efficacy (for example, thin slices) will need substantial work to engineer equipment and design protocols to insure product quality and volatile profiles are not compromised.     

烟用香精中薄荷醇的气相色谱/质谱分析

采用保留时间比对法和选择离子(81amu)气相色谱/质谱法定性定量分析了烟用香精中的薄荷醇.方法的检测限为0.0028mg/mL,平均回收率为98.52%,RSD为2.41%.     

Glycosylated Flavor Precursor Extraction by Microwaves from Grape Juice and Grapes

Because of their importance in grapes, an original method of extraction of glycosides from grape juice and grapes by microwaves was studied. Samples, immersed in a solvent, were subjected to microwaves in a microwave oven. The glycoside composition of the extracts was analysed by GC-MS. This method was compared to the method using a column of Amberlite XAD-2 resin, chosen as a reference method. Although a further purification of extracts was required, this method provided the advantages of rapidity, ease of extraction, and possibility to extract berries without deseeding and crushing. The reliability of the method was 97 to 85% for a large number of compounds and yields of extraction were nearly equal to those involving more complex extractions.     

Volatile Components in Blue Crab (Callinectes sapidus) Meat and Processing By-Product

Volatile components in fresh-picked blue crabmeat and processing byproduct were compared by simultaneous steam distillation-solvent extraction/gas chromatography/mass spectrometry (SDE/GC/MS). Compounds were identified in crabmeat (771 and by-product (80) of which 58 were common to both. Some compounds 154) were identified for the first time in crab. Trimethylamine, four alkanes (C15–C17, C19), and indole were highest (> 50 ng/g)) in crabmeat, while trimethylamine, carbon disulfide, dimethyltrisulfide, two alkanes (C15 and C17), geranylacetone, and 1–dodecanol were highest in by-product. Of compounds from both samples, 23 were higher in by-product and 7 were higher in the meat. Crab processing by-product may be a good source for volatile flavor recovery.     

茶味面包的研制

本文重点探讨了茶味面包的生产工艺条件及配方，加茶粉经二次发酵，生产出优质茶味面包，使面包集营养、保健功能于一体，不仅增加了面包的风味，而且还可以作为一种保健食品。     

Reduction of Levels of Volatile Components Associated with the "Beany" Flavor in Soymilk by Lactobacilli and Streptococci

ABSTRACT: Methanol, acetaldehyde, ethanol, and hexanal were the 4 major volatiles detected in unfermented soymilk. Eight of the cultures of lactobacilli or streptococci completely eliminated hexanal in the soymilk during fermentation. However, there were considerable variations in the effects of the cultures on the other 3 compounds. All 8 caused significant reduction in levels of methanol. Streptococcus thermophilus OSU-2 was the only culture that significantly lowered the concentration of ethanol in the soymilk. All except Lactobacillus acidophilus C19 and Lactobacillus casei E5 significantly lowered the level of acetaldehyde. Of the cultures tested, L. acidophilus L1 offered the best potential for producing fermented soymilk with an improved volatile profile.