Assessment of technological attributes of autochthonous starter cultures in Turkish dry fermented sausage (sucuk)

The study aims to evaluate the technological properties of autochthonous strains (Lactobacillus sakei S15, Lactobacillus plantarum S24, L. plantarum S91, Pediococcus pentosaceus S128b and Staphylococcus carnosus G109) in Turkish dry fermented sausage (sucuk). After 24 h of fermentaPtion, all lactic acid bacteria strains reduced the pH to below 5.0, while the pH in the control group was above 5.3. The number of lactic acid bacteria strains reached 10⁸–10⁹ cfu g⁻¹ during fermentation. Staphylococcus carnosus G109 remained at the inoculation level of 10⁶ cfu g⁻¹ during ripening. Lactobacillus sakei S15 as mono-culture showed higher TBARS values compared to other strains. The control group had the lowest L* value and autochthonous strains caused no significant difference for a* value. According to principal component analysis results, most volatile compounds were positively correlated with the group containing only L. sakei S15.     

Volatile and non-volatile compound profiles of commercial sweet pickled mango and its correlation with consumer preference

Sweet pickled mango named Ma-Muang Bao Chae-Im is a traditional preserved mango from Hat Yai, Thailand. This study investigated (I) volatile and non-volatile compound profiles of commercial Ma-Muang Bao Chae-Im and (II) their relationship to consumer preference. Untargeted metabolomics profiling was performed by gas chromatography-mass quadrupole-time of flight analysis. There were 117 volatile and 44 non-volatile compounds annotated in six commercial brands of Ma-Muang Bao Chae-Im. Furthermore, 46 volatile and 19 non-volatile compounds’ discriminant markers were found by Partial least square discriminant analysis. Among those markers, sorbic and benzoic acid were observed in several brands; moreover, the combination of both compounds altered the volatile profile, especially the ester group. Partial least square regression revealed that overall consumer liking is correlated to 1-heptanol; 1-octanol; acetoin; acetic acid, 2-phenylethyl ester; D-manitol; terpenes and terpenoids, while firmness to sucrose and L-(-)-sorbofuranose. On the other hand, most ester compounds were not related to consumer preference.     

基于气相色谱-离子迁移色谱分析不同贮藏方式对洋葱浆馕风味的影响

采用气相色谱-离子迁移谱（gas chromatography-ion mobility spectrometry，GC-IMS）对洋葱浆馕6 种不同贮藏条件下挥发性物质进行分析，包括低温贮藏、室温贮藏、真空贮藏、脱氧贮藏、保鲜剂贮藏和保鲜剂结合脱氧贮藏。研究表明：在洋葱浆馕中共鉴定出66 种挥发性风味物质，其中包括醇类9 种、酮类4 种、醛类18 种、酯类4 种、呋喃衍生物3 种，酸类1 种和未能识别的化合物27 种。随着贮藏时间的延长，低温贮藏和真空贮藏洋葱浆馕在贮藏期内醛类挥发性有机物基本不变，其他处理组的醛类挥发性有机物在贮藏期内变化呈降低的趋势。结合主成分分析和欧氏距离可以发现低温贮藏和其他贮藏方式的第0天挥发性物质种类和浓度较为接近，主成分分析图中点的位置也相聚在一起，说明低温贮藏馕的挥发性物质变化不明显。该研究建立不同贮藏方式洋葱浆馕挥发性气味指纹图谱，可视化出洋葱浆馕挥发性成分轮廓，为洋葱浆馕贮藏期间风味变化规律提供信息。     

影响荔枝酒发酵过程中挥发酸的因素

挥发酸的控制是荔枝酒的生产过程中的重要技术瓶颈,发酵过程易造成荔枝果酒挥     

Effect of cooking temperature on texture and flavour binding of braised sauce porcine skin

To investigate the effect of cooking temperature (55, 65, 75, 85 and 95 °C) on texture and flavour binding of braised sauce porcine skin (BSPS), sensory acceptance, microstructure and flavour-binding capacity were investigated during the processing of BSPS. Samples cooked at 85 and 95 °C showed better texture and aroma scores. Hardness and chewiness of BSPS were obviously improved at 85 and 95 °C than control group. Collagen structure was significantly destroyed over 85 °C. The porcine skin collagen heated at 85 and 95 °C showed relatively higher flavour-binding capacity than other samples. The improvement of texture of BSPS was mainly attributed to the degradation of collagen. Higher aroma scores of BSPS were related to intense binding abilities with aroma compounds at 85 and 95 °C. Cooking at 85 or 95 °C could be an optimal cooking temperature for BSPS.     

Occupational exposure and health risks of volatile organic compounds of hotel housekeepers: Field measurements of exposure and health risks

Hotel housekeepers represent a large, low-income, predominantly minority, and high-risk workforce. Little is known about their exposure to chemicals, including volatile organic compounds (VOCs). This study evaluates VOC exposures of housekeepers, sources and factors affecting VOC levels, and provides preliminary estimates of VOC-related health risks. We utilized indoor and personal sampling at two hotels, assessed ventilation, and characterized the VOC composition of cleaning agents. Personal sampling of hotel staff showed a total target VOC concentration of 57 ± 36 µg/m³ (mean ± SD), about twice that of indoor samples. VOCs of greatest health significance included chloroform and formaldehyde. Several workers had exposure to alkanes that could cause non-cancer effects. VOC levels were negatively correlated with estimated air change rates. The composition and concentrations of the tested products and air samples helped identify possible emission sources, which included building sources (for formaldehyde), disinfection by-products in the laundry room, and cleaning products. VOC levels and the derived health risks in this study were at the lower range found in the US buildings. The excess lifetime cancer risk (average of 4.1 × 10⁻⁵) still indicates a need to lower exposure by reducing or removing toxic constituents, especially formaldehyde, or by increasing ventilation rates.     

浓香型白酒窖泥放线菌的原位分离及代谢特性研究

以川南某浓香型白酒生产企业50年窖龄且发酵正常的窖泥为研究对象。通过高通量测序技术分析细菌群落结构以及放线菌群落结构,利用原位分离法从中分离得到2株放线菌,结合形态鉴定、生理生化和16S rRNA基因序列比对分析确定菌种属,并对其进行耐酸、耐乙醇特性研究,基于风味导向思路,分别对2株菌进行液态培养和固态培养,采用顶空固相微萃取法和气相色谱质谱联用对发酵挥发性产物进行分析,为放线菌的相关研究和应用提供理论参考。结果显示,放线菌在该窖泥样品含有较高操作分类单元(operational taxonomic unit,OTU),相对丰度达(10.7±3.4)%,且主要分布于链霉菌亚目(Streptomycineae)和科里氏杆菌亚目(Coriobacterineae)。采用原位分离法分离放线菌,将分离得到的2株菌编号为A1、A2,菌株A1鉴定为桑氏链霉菌(Streptomyces sampsonii),菌株A2鉴定为鲁地链霉菌(Streptomyces rutgersensis)。菌株A1、A2均可在pH>4.3或乙醇体积分数<6%的环境中生长。菌株A1在液态和固态发酵条件下都会产生大量土臭素以及萜烯类物质,菌株A2在液态条件下能产生多种酯类,其中己酸乙酯相对含量(5.384%)较高,而固态条件下能够检测出大量的3-羟基-2丁酮、2,3-丁二醇和吡嗪类物质。     

Real-time molecular characterization of air pollutants in a Hong Kong residence: Implication of indoor source emissions and heterogeneous chemistry

Due to the high health risks associated with indoor air pollutants and long-term exposure, indoor air quality has received increasing attention. In this study, we put emphasis on the molecular composition, source emissions, and chemical aging of air pollutants in a residence with designed activities mimicking ordinary Hong Kong homes. More than 150 air pollutants were detected at molecular level, 87 of which were quantified at a time resolution of not less than 1 hour. The indoor-to-outdoor ratios were higher than 1 for most of the primary air pollutants, due to emissions of indoor activities and indoor backgrounds (especially for aldehydes). In contrast, many secondary air pollutants exhibited higher concentrations in outdoor air. Painting ranked first in aldehyde emissions, which also caused great enhancement of aromatics. Incense burning had the highest emissions of particle-phase organics, with vanillic acid and syringic acid as markers. The other noteworthy fingerprints enabled by online measurements included linoleic acid, cholesterol, and oleic acid for cooking, 2,5-dimethylfuran, stigmasterol, iso-/anteiso-alkanes, and fructose isomers for smoking, C₂₈-C₃₄ even n-alkanes for candle burning, and monoterpenes for the use of air freshener, cleaning agents, and camphor oil. We showed clear evidence of chemical aging of cooking emissions, giving a hint of indoor heterogeneous chemistry. This study highlights the value of organic molecules measured at high time resolutions in enhancing our knowledge on indoor air quality.     

Chemical exposures from upholstered furniture with various flame retardant technologies

Upholstered furniture is often manufactured with polyurethane foam (PUF) containing flame retardants (FRs) to prevent the risk of a fire and/or to meet flammability regulations, however, exposure to certain FRs and other chemicals have been linked to adverse health effects. This study developed a new methodology for evaluating volatile organic compound (VOC) and FR exposures to users of upholstered furniture by simulating use of a chair in a controlled exposure chamber and assessing the health significance of measured chemical exposure. Chairs with different fire-resistant technologies were evaluated for VOC and FR exposures via inhalation, ingestion, and dermal contact exposure routes. Data show that VOC exposure levels are lower than threshold levels defined by the US and global indoor air criteria. Brominated FRs were not detected from the studied chairs. The organophosphate FRs added to PUF were released into the surrounding air (0.4 ng/m³) and as dust (16 ng/m²). Exposure modeling showed that adults are exposed to FRs released from upholstered furniture mostly by dermal contact and children are exposed via dermal and ingestion exposure. Children are most susceptible to FR exposure/dose (2 times higher average daily dose than adults) due to their frequent hand to mouth contact.