Physical chemistry of flavour

The sensation of flavour occurs when certain flavour-active molecules are released from food and are transported to stimulate sensors in the mouth and nose. The human brain integrates all the signals from the sensors and produces an overall flavour perception. The way in which flavour molecules are released from food during eating, and the manner in which they are retained during processing and storage, are all governed by various aspects of physical chemistry. This review describes some of the basic principles of partition, a key parameter in the physical chemistry of flavour. An overview of the theory and measurement of partition is given, along with some applications to model and real food systems.     

Laminar burning velocity measurements of liquid fuels at elevated pressures and temperatures with combustion residuals

The laminar burning velocity is a fundamental property of a fuel that affects many aspects of its combustion behaviour. Experimental values are required to validate kinetic simulations, and also to provide input for models of flashback, minimum ignition energy and turbulent combustion.A constant volume vessel (rated at 3.4 MPa) in conjunction with a multi-zone model was used to calculate burning velocity from pressure and schlieren data, allowing the user to select data uncorrupted by heat transfer or cellularity. Using the pressure rise data allows measurements to be derived for much higher pressures and temperatures than when the constant pressure data are used. A 12 term correlation for burning velocity was fitted to the data.n-Heptane, iso-octane, toluene, ethylbenzene and ethanol were tested over a wide range of initial pressures (50, 100, 200 and 400 kPa), temperatures (310, 380 and 450 K) and equivalence ratios (0.7–1.4), along with tests using combustion residuals at mole fractions of up to 0.3. The results compared favourably with the limited data already published, especially at high pressures. Conditions at the onset of cellularity are given for iso-octane.     

AC and DC aggregation effects of small-scale wind generators

Small-scale embedded generation (SSEG) has the potential to play an important part in the future UK generation mix. If a single SSEG is considered, its environmental, commercial and network operational value is low, but if a cluster of SSEGs are considered and their outputs aggregated they have the potential to be significantly more valuable. The aggregation of small-scale wind generators is considered. Each turbine is driven by a wind that is turbulent in nature and varies from location to location. The output from an individual turbine can be very variable, but when aggregated together with the power output from a number of turbines in the same locality, can produce a power output that is much less variable. The authors examine, by simulation, how the output from a number of small turbines can aggregate together to form a more consistent power output. Aggregation of the turbine outputs both after the power inverter, at alternating current (AC), and before the inverter, at direct current (DC), are examined. In both cases power variations are shown to reduce as the number of turbines connected increases. Aggregation at DC can lead to non-optimum performance of the turbine itself, if passive rectifiers are used, but can also lead to savings in the cost of the power conversion equipment required     

Synergistic inhibition of Listeria monocytogenes in vitro through the combination of octanoic acid and acidic calcium sulfate

It has been hypothesized that inhibition of foodborne pathogens can be enhanced by using antimicrobials in combination. A broth dilution assay was devised to determine whether inhibition of Listeria monocytogenes exposed to the combination of the fatty acid octanoic acid (OCT) and the organic acid-containing antimicrobial acidic calcium sulfate (ACS) was enhanced compared with the inhibition of the pathogen exposed to either antimicrobial applied singly. MICs for OCT and ACS were 25.00 μg/g and 1.56 ml/liter, respectively, for all strains of the pathogen tested. Fractional inhibitory concentrations (FICs) from the combination exposures were calculated for use in characterizing the antimicrobial interaction as antagonistic, additive indifferent, or synergistic with respect to L. monocytogenes inhibition. Combining OCT and ACS resulted in observed synergistic inhibition of L. monocytogenes; isobolograms for all strains curved toward the origin, and FIC indices (FIC(I)s) were <1.0. Future investigations of the antimicrobial combination should focus on determining the mechanism of action of combined antimicrobials and the levels of antimicrobials required for pathogen inhibition on the surfaces of ready-to-eat meats.     

Glycosylation dependent cell adhesion molecule 1-like protein and L-selectin expression in sheep interplacentomal and placentomal endometrium

Glycosylation dependent cell adhesion molecule 1 (GlyCAM-1), a mucin component of sheep histotroph produced by glandular epithelium (GE) during early pregnancy, is hypothesized to function in implantation. However, GlyCAM-1 is present in uterine tissues subsequent to implantation suggesting additional functions of this l-selectin-binding ligand. This study focused on uterine GlyCAM-1 expression during placentome development in sheep. Western blot analysis of day 50 pregnant sheep identified 45, 40, and 25 kDa bands in interplacentomal endometrium, 40 and 25 kDa bands in placentomes, and 80 and 40 kDa bands in chorioallantois. The GlyCAM-1 proteins in interplacentomal regions were comparable to those detected in day 15-19 pregnant sheep, however, the 80 kDa form was unique to chorioallantois, and the absence of the 45 kDa GlyCAM-1 in placentomes indicated differences between interplacentomal and placentomal endometrium. Immunofluorescence identified GlyCAM-1 in lumenal epithelium (LE), stromal fibroblasts, and vascular smooth muscle cells. To better define its cellular distribution, GlyCAM-1 was co-localized with either epithelium-specific cytokeratin, smooth muscle-specific alpha-smooth muscle actin (alpha SMA), or stromal-specific vimentin. In interplacentomal endometrium, GlyCAM-1 co-localized with cytokeratin in LE but not in GE. GlyCAM-1 did not co-localize with alpha SMA, and was localized in the extracellular matrix of vimentin-positive stroma. In placentomes, GlyCAM-1 did not co-localize with cytokeratin, but did co-localize with alpha SMA and vimentin. Thus, in contrast to interplacentomal regions, GlyCAM-1 in placentomes was predominantly localized in vasculature rather than epithelial cells. Further, leukocytes expressing L-selectin were localized to the endothelial surface of GlyCAM-1-expressing vessels within placentomes. These data suggest that GlyCAM-1 assumes distinct functions in compartment-specific regions of the sheep uterus.     

Influence of Sulfonation on the Properties of Expanded Extrudates Containing 32% Whey Protein

Whey protein concentrate (WPC) was treated with sodium sulfite to achieve 4 levels of disulfide bond sulfonation (0%, 31%, 54%, and 71% mole/mole). The WPCs were blended with cornstarch to a 32% (weigh/weight) protein content and extruded into an expanded product. Extrudates were collected at 160 °C and 170 °C and analyzed for physical (air cell diameter, expansion ratio, breaking strength, and density) and chemical (water adsorption index [WAI], water solubility index, moisture content, soluble protein, and carbohydrates) properties. The control and 54% sulfonated samples had larger expansion ratios and air cell diameters and smaller densities and breaking strengths than the 31% and 71% samples. Expansion increased at 170 °C in the sulfonated samples. The WAI was influenced by both sulfonation and temperature, whereas the other chemical properties (except moisture content) were influenced only by sulfonation level. Soluble protein and carbohydrate were highest in the control and 54% samples. The anomalous behavior of the 54% sample may have been the result of significant structural and functional changes of α‐lactalbumin that are predicted to occur at approximately 50% sulfonation. Many functional properties of the WPCs were measured and were significantly correlated to the extrudate properties, particularly those related to protein unfolding and flexibility The increased ability for the proteins to become unfolded during extrusion may have promoted protein‐starch interactions, which led to decreases in expansion and overall quality Disulfide bond content did influence the chemical and physical properties of an extruded‐expanded whey protein products.     

高性能丝光斜纹棉织物的开发

文章对纤维、织物结构、活性染料的化学性质及固色动力学进行了全面研究,优化了藏青色丝光斜纹棉织物的水洗和服用性能;并对增加高效洗涤剂的家庭水洗周期、提高耐汗渍和光照牢度以及减弱折缝摩擦印记的程度进行了研究,将实验试样与标准样作了比较.实验成果对实际生产有很大的指导意义.     

Assessment of cooked alpaca and llama meats from the statistical analysis of data collected using an 'electronic nose'

As part of an EU-funded project to assist in developing the production chain of meat from camelids in South America we have investigated the possibility of using an electronic nose to distinguish between the different types of meat of commercial interest. On-site monitoring of freshly cooked camelid meat using a Bloodhound electronic nose has been carried out in Peru and Bolivia. Sampling was carried out using inert, collapsible plastic bags. Linear discriminant analysis of data generated by the electronic nose classified the samples of meat. Some problems experienced in analysing the data relating to sample size are discussed.     

Improving pork quality by electricalstimulation or pelvic suspension ofcarcasses

This investigation compared the separate and combined effects on meat quality of electrical stimulation (ES) and pelvic suspension of pig carcasses chilled rapidly or conventionally. Sides from 80 pigs, 80–90 kg live weight, were allocated to one of four treatments followed by either conventional chilling (1°C for 24 h) or rapid chilling (-20°C for 2–3 h, before 1°C until 24 h post-slaughter). The four treatments were: Achilles suspended, with and without high voltage ES, and pelvic suspended, with and without ES.

The quality attributes: pH, colour and opacity, drip loss, instrumental and sensory texture were measured in M. longissimus thoracis et lumborum, at 10 days post-slaughter. Rapid chilling reduced the evaporative weight loss by 0·5% There were no significant effects of treatment on colour or opacity, although ES samples were slightly paler. Drip loss was also slightly greater with ES, particularly when combined with pelvic suspension, but in no case was the meat classified as PSE. Instrumental measurements of 'texture showed improved tenderness from both ES and pelvic suspension, even after 10 days ageing. The improvement was less pronounced when ES and pelvic suspension were combined Taste panelling confirmed that samples treated by ES or pelvic suspension, separately or combined, were significantly more tender than samples from non-ES, Achilles hung sides. ES and pelvic suspension were equally effective in improving the tenderness of pork loin. Pelvic suspension did not suffer the disadvantage of increased drip loss that occurred with ES in this study.