Characteristics and trends in global tea research: a Science Citation Index Expanded‐based analysis

A bibliometric approach to assess trends in global tea research using literature in the Science Citation Index Expanded database from 1991 to 2014 has been conducted. Articles were analysed by scientific output and research performances of countries and institutions. The distribution of keywords in the articles’ titles, author‐supplied keywords and KeyWords Plus as well as citation and publication trends of tea‐related articles was used to evaluate the research trends. The research output devoted to tea science increased greatly after the year 2002 indicating a paradigm shift that demonstrated that researchers became increasingly keen on biochemical relevance of active compounds in tea in mitigating emergent health challenges over classical tea research.     

食品科学研究现状、热点与交叉学科竞争力的文献计量学分析

21世纪以来食品科学与技术发展迅速,食品科学与情报科学的关系更加紧密,本文应用文献计量学方法通过分析食品科学领域内发表论文的数量与质量,从食品学科竞争力角度出发,对国家和代表机构的学科竞争力进行可视化比较研究。结果表明:2010—2014年Scopus数据库中食品科学学科,中国以17 054篇发文量成为全球第二位大发文国家,但是中国篇均被引次数为4.6次/篇,略低于全球篇均被引次数。虽然我国这些年在发文量上已经取得了不小的成就,但是反映论文质量的篇均被引次数、前10%高被引文献等指标与传统食品科学强国相比,整体上还存在一定的差距。从发文数量与质量等多角度分析得出,中国代表性机构在国际学术中有一定的影响力与知名度,但我国食品科学呈现地区发展不平衡现象。通过观察全球食品学科领域的研究热点及发展趋势,我国在2010—2014年产生了101个具有独特竞争优势(distinctive competencies,DC)的研究方向,这101个DC体现了2010—2014年我国食品科学方向主要的交叉学科竞争优势,为食品科研工作者提供相关参考。     

微生物代谢组学及其在白酒酿造中的应用研究进展

微生物代谢组学是代谢组学的重要研究领域。该文主要对微生物代谢组学在微生物分类、代谢物分析鉴定、发酵工艺等领域的研究内容进行了总结,对其研究过程及应用的技术手段、在白酒酿造中对分析风味物质、优化酿造工艺的应用及存在的主要问题进行了综述,并对其发展趋势做出展望。研究微生物代谢组学及其在白酒酿造中的应用,为探究白酒风味形成机制、优化酿造工艺、提高原料利用率等提供了新的方法,有利于进一步揭示中国传统白酒的生产原理,提升白酒品质。     

A Review of Biogenic Amines and Polyamines in Beer

The presence of biogenic amines and polyamines in foods and alcoholic beverages is important from both toxicological and technological points of view. High amounts of these compounds can lead to health problems and accurate methods of determination, as well as knowledge on where the compounds originate and how they can be controlled at the lowest levels, are important in the food and beverage industry. In brewing, the types of amines are dependent on the raw materials in the beverage, as well as the method of brewing, and any microbial contamination that may have occurred during the brewing process or during storage. Studies looking at biogenic amine and polyamine levels in various beers have been carried out by a number of researchers in Europe, Brazil, Canada and Cuba. This paper reviews the work from studies carried out previously and summarizes the values found by the various research groups. Methods of analysis for the amines including HPLC, HPTLC and enzyme immunoassays are reviewed.     

The Horace Brown Medal Lecture: Forty Years of Brewing Research

Horace Brown spent fifty years conducting brewing research in Burton‐on‐Trent, Dublin and London. His contributions were remarkable and his focus was to solve practical brewing problems by employing and developing fundamental scientific principles. He studied all aspects of the brewing process including raw materials, wort preparation, fermentation, yeast and beer stability. As a number of previous presenters of the Horace Brown Lecture have discussed Brown's achievements in detail, the focus of this paper is a review of the brewing research that has been conducted by the author and his colleagues during the past forty years. Similar to Horace Brown, fundamental research has been employed to solve brewing problems. Research studies that are discussed in this review paper include reasons for premature flocculation of ale strains resulting in wort underattenuation including mechanisms of co‐flocculation and pure strain flocculation, storage procedures for yeast cultures prior to propagation, studies on the genetic manipulation of brewer's yeast strains with an emphasis on the FLO1 gene, spheroplast fusion and the respiratory deficient (petite) mutation, the uptake and metabolism of wort sugars and amino acids, the influence of wort density on fermentation characteristics and beer flavour and stability, and finally, the contribution that high gravity brewing has on brewing capacity, fermentation efficiency and beer quality and stability.     

烟草科技期刊主要评价指标的统计与分析

为了解和评价烟草科技期刊的学术影响力,以3种烟草行业科技期刊和7种行业外刊登烟草科技论文较多的期刊为统计对象,依据《中国期刊引证报告(扩刊版)》对其2005-2008年的总被引频次、影响因子、他引率、基金论文比等6项主要评价指标进行了统计分析,并对比了轻工业类科技期刊及全部统计源科技期刊的均值。结果表明,3种烟草科技期刊的总被引频次、影响因子、基金论文比和平均引文数平均值都高于科技期刊总均值和轻工业类期刊均值,但总被引频次和基金论文比略低于7种行业外期刊,他引率和来源文献量则较低,反映出烟草科技期刊在期刊推广、稿源选取及引用编辑规范等方面有较多值得研究和改进提高的问题。结合影响文献计量指标的主要因素,提出了提高烟草科技期刊学术影响力的建议。     

Check-all-that-apply (CATA) questions: Sensory term citation frequency reflects rated term intensity and applicability

CATA questions (check-all-that-apply) are popular for sensory product characterisation tasks with consumers. Lingering uncertainty over the meaning of term citation frequency was addressed in the present research, which directly compared CATA questions with intensity and applicability ratings obtained on 10 cm unstructured line scales. In three studies (n ~ 210 consumers per study), evidence fitting with expectations based on the extant literature was obtained to confirm that citation frequency reflects intensity. The two response types were strongly linearly related, meaning that it is possible to infer significant differences between samples for a given CATA term as representing differences in perceived intensity. This finding emphasises how, despite the simplicity of the CATA task and the fact that individual responses are not measures of intensity, the average citation frequencies do reflect perceived intensity. Therefore, across a group of consumers, there is no information loss relative to rating scales. A systematic difference between citation frequencies and intensity ratings was attenuation of scale use in the latter, which was between 15 and 80 on a 0 to 100 scale. Attenuation was less pronounced in CATA responses which spanned approx. 5 to 85%. In the second part of the research, which included six studies (n ~ 135 to 205 consumers per study) CATA questions were compared with applicability ratings obtained on 10 cm unstructured line scales. The results were highly similar to the comparison between CATA questions and intensity scales and further confirmed that average CATA term citation frequency can be interpreted as representing (but not directly measuring) consumers’ intensity perceptions. The attenuation in scale range was again observed. Collectively, the results contribute further support for the popularity of CATA questions for sensory characterization by consumers in product testing.     

葡萄酒化学的研究进展

对葡萄酒的酿造机制、风味物质、葡萄酒香气、分析技术及目前研究的主要内容作了简要概述，提出了今后葡萄酒的研究趋势。     

酒花品种的DNA指纹鉴定技术

采用DNA指纹技术对国内外 5个酒花品种进行了鉴定 ,并对不同酶切组合及 2 0对引物组合进行了筛选。结果发现 ,酶切组合E/M ,P/M以及 5对引物组合均可以扩增出较清晰的条带。通过其中任何一组引物均可鉴别国内的 2个酒花品种。国外的 3种酒花由于遗传的相似性 ,不容易区分 ,但通过几组引物综合判断 ,仍然可以将它们区分开     

浓香型白酒酿造微生物研究进展

在传统固态白酒酿造过程中,微生物对白酒的产量、品质、风味等都起着重要作用。该文以浓香型白酒生产的关键工艺为依据,对酒曲、窖泥、酒醅微生物的研究现状进行阐述,从参与酿造过程微生物的角度了解白酒发酵、生香、产酯等过程的实质,为浓香型白酒生产中酿造微生物的进一步研究提供思路。提出酿造微生物与白酒品评中"色、香、味、格"之间的联系,尤其是酿造微生物与白酒中呈香呈味物质的相关性研究,将是今后白酒风味化学研究的重要方向与趋势。     

Common wheat (Triticum aestivum L.) and its use as a brewing cereal – a review

Wheat (Triticum aestivum L.) has a long tradition as a raw material for the production of malt and beer. Nevertheless, it has been studied to a much lesser extent than barley, which is the number one brewing cereal. The protein content of wheat ranges from about 6 to 20%, depending on the variety and baking characteristics, as well as on environmental conditions during growth. Since wheat is the most used cereal in the baking industry, the focus of wheat breeding and research has been about optimization for baking purposes (i.e. high protein content, stable falling numbers, constant baking qualities). It is well known that wheat varieties with a high protein content lead to problems in the brewing process. Therefore, varieties with a low protein content and with low viscosity values are favoured for malting and brewing. Since wheat beer yield has nearly doubled from 1990 to 2009, and is still increasing, more focus has been placed on conducting research on wheat for the malting and brewing industry. Currently, every tenth beer sold in Germany is a wheat beer. Therefore, it is of major interest to screen wheat varieties for brewing processability and to give more focus to wheat as a brewing cereal. In this review, a detailed characterization of wheat is given, particularly in regard to carbohydrates, pentosans, protein fractions and enzymes. The impact of wheat and its quality on the malting and brewing process is reviewed. Copyright © 2014 The Institute of Brewing & Distilling     

冲泡条件对橘红茶化学成分及抗氧化活性的影响

为探究不同冲泡条件对橘红茶抗氧化特性的影响,该文研究在冲泡时间、冲泡次数、冲泡温度等冲泡条件下,橘红茶茶汤多酚类物质含量、氨基酸含量、总抗氧化能力、DPPH自由基清除率以及羟自由基清除能力的变化规律。结果表明,宜红茶中多酚类物质显著高于橘壳,而氨基酸、可溶性糖、表没食子儿茶素含量及DPPH自由基清除效率显著低于橘壳(p<0.05);橘红茶总抗氧化能力和羟自由基清除能力显著高于橘壳和宜红茶(p<0.05);冲泡次数对橘红茶茶汤抗氧化活性和化学成分的浸出影响最大,其次是冲泡温度,冲泡时间的影响最小。因此,饮用较高抗氧化活性橘红茶的冲泡条件为:冲泡温度85℃~95℃,冲泡时间5 min~10 min,冲泡次数为1次~2次。     

L-乳酸的开发与应用进展

介绍了乳酸的性能,生产的主要技术路线与最佳的操作条件及国内外研究开发的现状与发展趋势。L-乳酸的发酵工艺包括淀粉、乳酸菌、蔗糖、葡萄糖原料、电渗析、萃取、膜法发酵等,L-乳酸在食品、面包、乳酸饮料、乳制品、酿造业中有很大的市场前景。     

Characteristics and trends in global olive oil research: A bibliometric analysis

Advances in olive oil research have blossomed in recent years, and articles on olive oil have been widely recorded. However, a comprehensive and systematic bibliometric analysis of olive oil research has not been completed. Through a systematic literature search, we consolidated 7003 papers from the Web of Science Core Collection database. This bibliometric analysis was carried out to examine the article growth, geographical distribution, and analysis of journals/research areas/authors/keywords. The results revealed the following: (1) Exponential growth was shown in the annual number of publications (R² = 0.9791). The geographical distribution is biased to a few countries, especially Spain, Italy, and Greece in the Mediterranean region, placing a larger focus on olive oil research. (2) Quality analysis-related research acted as a link between keyword groups, the disease prevention and treatment-related research of olive oil received decreasing interest, while authentication and quality analysis-related research of olive oil showed the opposite trend, by-products-related research of olive oil got waving interests over the whole period. (3) Improvement is needed in the degree of olive oil with international collaboration. This is the first time that hotspots and trends in olive oil research have been shown.     

Unravelling scientific research towards the green extraction of phenolic compounds from leaves: a bibliometric analysis

Phenolic compounds (PCs) have been finding increasing applications in functional foods, cosmetic, pharmaceutical and nutraceuticals due to their nutritional and antioxidant properties. Considering the drawbacks of conventional extraction methods, there is an ongoing challenge for researchers to develop green extractions (GE) of PCs in a sustainable and eco-friendly way. A bibliometric study is a valuable tool to provide quantitative information for evaluating the scientific research activity based on the available published scientific literature. This bibliometric study aims for the first time to unravel the scientific exploration towards the GE of phenolics from plant by-products, that is, leaves by focussing on scientific publications collected through the Web of Science database. Consequently, insights into the evaluation of publication trends, authors, countries, organisations, keywords, journals, publishers and citations in support of GE were established. The critical evaluation of the results showed an increase in research, during the last decade, on GE of PCs from leaves. The study also revealed Europe as the leader in terms of publications, citations, countries, organisations, as well as authors contributing to this research topic. Following the analysis, directions for future research have also been suggested.     

Humulus lupulus – a story that begs to be told. A review

The hop cones of the female plant of the common hop species Humulus lupulus L. are grown almost exclusively for the brewing industry. Only the cones of the female plants are able to secrete the fine yellow resinous powder (i.e. lupulin glands). It is in these lupulin glands that the main brewing principles of hops, the resins and essential oils, are synthesized and accumulated. Hops are of interest to the brewer since they impart the typical bitter taste and aroma to beer and are responsible for the perceived hop character. In addition to the comfortable bitterness and the refreshing hoppy aroma delivered by hops, the hop acids also contribute to the overall microbial stability of beer. Another benefit of the hop resins is that they help enhance and stabilize beer foam and promote foam lacing. In an attempt to understand these contributions, the very complex nature of the chemical composition of hops is reviewed. First, a general overview of the hop chemistry and nomenclature is presented. Then, the different hop resins found in the lupulin glands of the hop cones are discussed in detail. The major hop bitter acids (α‐ and β‐acids) and the latest findings on the absolute configuration of the cis and trans iso‐α‐acids are discussed. Special attention is given to the hard resins; the known δ‐resin is reviewed and the ε‐resin is introduced. Recent data on the bittering potential and the antimicrobial properties of both hard resin fractions are disclosed. Attention is also given to the numerous essential oil constituents as well as their contributions to beer aroma. In addition to the aroma contribution of the well‐known essential oil compounds, a number of recently identified sulfur compounds and their impact on beer aroma are reviewed. The hop polyphenols and their potential health benefits are also addressed. Subsequently, the importance of hops in brewing is examined and the contributions of hops to beer quality are explained. Finally, the beer and hop market of the last century, as well as the new trends in brewing, are discussed in detail. Hop research is an ever growing field of central importance to the brewing industry, even in areas that are not traditionally associated with hops and brewing. This article attempts to give a general overview of the different areas of hop research while assessing the latest advances in hop science and their impact on brewing. Copyright © 2014 The Institute of Brewing & Distilling     

Comparison of the impact on the performance of small‐scale mashing with different proportions of unmalted barley,Ondea Pro®, malt and rice

The impact of using different combinations of unmalted barley, Ondea Pro® and barley malt in conjunction with a 35% rice adjunct on mashing performance was examined in a series of small scale mashing trials. The objective was to identify the potential optimal levels and boundaries for the mashing combinations of barley, Ondea Pro®, malt and 35% rice (BOMR) that might apply in commercial brewing. Barley and malt samples used for the trials were selected from a range of Australian commercial barley and malt samples following evaluation by small‐scale mashing. This investigation builds on previous studies in order to adapt the technology to brewing styles common in Asia, where the use of high levels of rice adjunct is common. Mashing with the rice adjunct, combined with differing proportions of barley, Ondea Pro® and malt, resulted in higher extract levels than were observed for reference mashing, using either 100% malt reference or 100% barley reference and Ondea Pro® enzymes. Synergistic mashing effects between barley, Ondea Pro® and malt were observed for mash quality and efficiency parameters, particularly wort fermentability. The optimum levels of barley in the grist (with the relative level of Ondea Pro®) were assessed to be in the range 45–55% when paired with 10–20% malt and 35% rice. When the proportion of malt was reduced below 10% of the grist, substantial reductions in wort quality were observed for wort quality parameters including extract, lautering, fermentability, free amino nitrogen and haze. Extension of this new approach to brewing with rice adjuncts will benefit from further research into barley varietal selection in order to better meet brewer's quality requirements for the finished beer. Copyright © 2016 The Institute of Brewing & Distilling     

酿造红曲研究现状与展望

红曲霉是我国传统发酵用微生物,从古至今都在发酵领域广泛应用,红曲发酵工艺是古代人民宝贵智慧与经验的传承。如何将传统红曲米生产方法与现代工艺相结合,充分发挥红曲霉在发酵酿造等方面的优势,是目前行业研究的热点。该文总结了酿造红曲产业目前的研究现状与存在的问题,并针对这些问题提出在酿造红曲品质提升、新型酿造工艺研发、企业规范化生产、活性物质及其功效应用拓展等方面开展相关研究,为充分开发福建本地资源优势,促进红曲产业的技术提升和行业发展提供了依据。     

酱香型白酒酵母菌群快速鉴定及发酵性能初探

为了研究酱香型白酒酿造过程中酵母菌群的生物多样性及发酵性能,对前期建立的“国台酒-酵母菌种库”展开研究,利用十二烷基磺酸钠（SDS）热裂解法提取总DNA,进而通过5.8S rDNA-ITS区域限制性片段长度多态性分析（RFLP）的方法结合“Yeast-ID”数据库比对,将酵母菌株鉴定到种的水平,再通过inter-δ PCR的方法将酿酒酵母菌株在种以下水平进一步分类。最后,对每个类型的酵母菌株,进行了发酵性能的初步研究。研究表明,酱香型白酒酿造过程中酵母菌群被分为7种,其中3种表现出较强的产酒功能,1种表现出较强的产乙酸乙酯能力;各菌种之间代谢产酸、产酯和微量物质的能力各不相同。     

我国猕猴桃果酒酿造工艺及其品质评价研究进展

随着我国果酒行业的发展,市面上销售的果酒种类逐渐增多,消费者对其的认可度也逐渐提升,其中猕猴桃果酒作为特色果酒,其品质的提升与酿制工艺的优化密不可分。该文基于近年来我国对猕猴桃果酒酿造工艺的研究,结合当前研究热点和实际生产需要,对相关研究结果进行整理,从酿造工艺流程及其品质评价两大部分进行论述,并对当前研究中存在的问题进行了讨论和展望,以期为猕猴桃酒酿造产业的规模化发展提供理论参考依据,进一步促进猕猴桃深加工副产业的拓展和延伸。