基于生态足迹的半干旱牧区生态承载力分析

可持续发展的定量测度是当前国际上生态经济研究的前沿问题,也是生态水利关注的热点之一。生态足迹分析法是近年来发展的用于定量研究和判断一个国家或地区可持续发展状况的新方法。本文以内蒙古典型半干旱牧区乌审旗2000—2003年统计资料为依据,基于生态足迹理论与生态足迹计算模型,对其生态足迹与生态承载力进行了计算与分析评价。结果表明,当地生态足迹呈现上升趋势,生态赤字不断增加,地区发展处于一种不可持续状态。本研究对牧区生态水利建设具有一定指导作用。     

FLAVOUR CHARACTERIZATION BY TRAINED AND UNTRAINED ASSESSORS

The flavours of four beers were characterized by four panels of assessors, using a flavour profiling system. One panel carried out duplicate assessments. The results showed that training and experience improved reproducibility and discrimination, without distorting the general pattern of flavour terms reported. On the basis of the flavour profiles, the assessors could be divided into novices, those with some experience, and experts. Those novices likely to be good assessors could also be identified.     

STUDIES ON YEAST ESTERASE

An esterase (carboxylic acid hydrolase EC 3 1.1.1.) has been prepared from Saccharomyces cerevisiae. This esterase is active at pH 4.4 and, though it is unstable in solution, it can be maintained in an active form either by lyophilization or by coupling to an affinity gel. At pH 4.4, yeast esterase can hydrolyse between 20 and 40% of the esters commonly present in beer, and it is capable of synthesizing ethyl acetate from ethanol and acetic acid in a simple buffered solution without the provision of a co-factor. Different yeast strains yield different amounts of esterase, and there appears to be a positive correlation between the ability of the yeast to form esterase and the level of esters present in fermentations accomplished by that yeast.     

Crossmodal associations and subjective ratings of Asian noodles and the impact of the receptacle

We investigated the crossmodal associations that people hold for Asian noodles, and the influence of the plateware/receptacle. Chinese participants viewed online photographs of natural, red, green, and yellow noodles presented in bowls or plates made from ceramic, glass, paper, or stainless steel. In Experiment 1, the participants reported the first taste/flavour that came to mind, and rated their feelings and taste/flavour expectations concerning the noodles. In Experiment 2, the participants had to choose a taste term from a list to indicate the first taste that came to mind, and rated their feelings about the noodles. The results of both experiments revealed that the red noodles tended to be associated with a spicy taste/flavour; whereas the yellow noodles were often associated with a savoury taste/flavour, and rated as looking more familiar and pleasant than either the red or green noodles. The receptacles used to present the noodles did not influence the observed colour-flavour associations. However, the material of the receptacles appeared to interact with the colour of the noodles in terms of influencing people’s subjective ratings of, and taste/flavour expectations concerning, the noodles. These findings therefore demonstrate the complex interactions that can occur between the colour of the product and the type/material of the receptacle on people’s expectations regarding the taste/flavour of Asian noodles in the Asian marketplace.     

Volatile profile of Stilton cheeses: Differences between zones within a cheese and dairies

Penicillium roqueforti grows and sporulates during the ripening period of blue cheeses and it is responsible for the typical blue cheese flavour formation. However, the sporulation (blue veins) is taking place in a fraction of the total mass and the cheese matrix is highly heterogeneous. The aroma profiles regarding the three different sections of Stilton cheese, blue veins outer crust and white core, were studied using solvent extraction GC–MS, a headspace GC–MS technique (SPME GC–MS) and direct headspace analysis (APCI–MS). Cheeses from different dairies were analysed, allowing the question of how similar are different batches of cheese from different dairies.     

中国绘画的意境、诗意与藏境刍议

本文论述中国绘画的意境。认为意境来源于客观现实，画家应创造有我之境的山水画。因而作品须创立诗的意境。关键在于含蓄、藏境，文章进而论及了中图绘画藏境中空白的运用。     

A MEANS TO REDUCE FORMATION OF PRECURSORS OF 2-TRANS-NONENAL IN BREWING*

A method is described whereby the precursors of 2-trans-nonenal may be estimated in worts and beers. Treatment of malt grist or malt with a variety of polar substances is shown to reduce or eliminate the production of nonenal precursors during mashing. Beers made from worts so treated have enhanced flavour stability over those made conventionally.     

呋喃酮及其在食品饮料等方面的应用

4－羟基－2，5－二甲基－3（2H）呋喃酮（简称：呋喃酮或菠萝酮）是近年来国际上广泛应用于食品，饮料，香烟，保健品，饲料等方面的新型食品香味料，本就它的合成方法，性质，功能和应用方面作简单的介绍。