Changes in the quality parameters of seedling tea due to height and frequency of mechanical harvesting

Quality parameters of black tea change due to the use of a mechanical harvester, varying plucking round lengths and plucking heights. Compared with hand plucking, mechanically harvested teas have inferior quality as measured by volatile flavour compounds, theaflavins and caffeine. Similarly, longer plucking rounds produced inferior teas compared with shorter rounds. Raising mechanical plucking height by 2 cm from the previous plucking height caused less quality deterioration than increasing the height by 1 cm irrespective of plucking rounds.     

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.     

THE 1990 LAURENCE BISHOP SILVER MEDAL LECTURE* THE DESIDERATUM FOR FLAVOUR CONTROL

Flavour is arguably the most important aspect of the quality of foods and beverages. Beer, however, is an extremely complex mixture of volatile and non-volatile components, and the measurement and control of beer flavour is one of the greatest challenges in brewing research. Recent progress towards understanding the contributions of raw materials and processing conditions to the aroma and taste of beer is reviewed.     

Aroma volatile compositions of high- and low-aromatic guava varieties

BACKGROUND: The traditional guava variety cultivated in Israel, ‘Ben Dov’, emits a very strong odour, whereas some newly bred varieties have a mild odour. In this study the aroma profile composition of the high‐aromatic ‘Ben Dov’ variety was compared with those of four new low‐aromatic varieties. RESULTS: Overall, using gas chromatography/mass spectrometry, a total of 30 aroma volatiles were detected in fresh ripe guava fruit: 15 of them were specifically detected only in the high‐aromatic ‘Ben Dov’ variety, 13 were detected in both the high‐ and low‐aromatic varieties and two were detected only in the new low‐aromatic varieties. Interestingly, 11 out of the 15 volatiles specifically detected in ‘Ben Dov’ were esters that contribute sweet, tropical and fruity notes. In contrast, ten out of 13 detected terpenes and two detected aldehydes, contributing green, spicy, herbal and woody notes, were common to both the high‐ and low‐aromatic varieties. CONCLUSION: Based on these findings, it is concluded that accumulation of esters is the main reason why the traditional ‘Ben Dov’ guava variety emits such a strong tropical fruity odour. In contrast, the newly bred low‐aromatic guava varieties did not synthesise esters at all and thus lacked fruity aromatic notes. Overall, the results of this study point out the important role of esters in forming tropical fruity guava odours. Copyright © 2011 Society of Chemical Industry     

A New Validation of Relevant Substances for the Evaluation of Beer Aging Depending on the Employed Boiling System

During the last years changes in aging indicators have been observed, supposedly resulting from modern brewing technology. The Research Brewery Weihenstephan (Forschungsbrauerei Weihenstephan) offers excellent opportunities for comparing different modern wort boiling systems under semi‐industrial conditions. Employing three different boiling systems, nine brews were produced. The resulting worts were compared regarding the most common wort parameters. Furthermore the influence of the different boiling systems on aging indicators in the resulting beers was analyzed using a newly developed mass spectrometry‐based method. The decrease in the total amount of aging indicators in industrial beers over the last years is very likely the result of lower thermal intake in modern brewhouse equipment. The total amount of aging indicators is sufficient to describe the differences in modern boiling systems. In summary, 2‐furfural dominates all other indicators in terms of thermal influence. 2‐Furfuryl ethyl ether can be suggested as good indicator of aging as postulated by Eichhorn, whereas β‐damascenone is questionable as an aging indicator. Supplementary experiments were carried out to investigate the role of the aging indicators as stale flavour components. Because of synergistic effects, many stale flavour compounds act as aroma compounds and not only as indicators.     

含盐高湿地区沥青抗剥落剂的应用

为提高含盐高湿地区沥青混合料的水稳定性,首先采用改进的水煮法初步确定各抗剥落剂在含盐高湿环境下的合理掺量;然后对掺有不同抗剥落剂的沥青混合料进行冻融劈裂试验和动水压力冲刷劈裂试验,优选适合含盐高湿环境的抗剥落剂种类;最后进行浸水汉堡车辙试验、常规车辙试验和低温弯曲试验,确定含盐高湿环境下抗剥落剂的最佳掺量范围.结果表明:非胺类抗剥落剂A、T在老化后的性能优于胺类抗剥落剂P、H,掺有抗剥落剂A的混合料冻融劈裂强度比和冲刷劈裂强度比均最大;建议含盐高湿地区采用抗剥落剂A来提高混合料的水稳定性,其最佳掺量范围为沥青用量的0.5%~0.7%.     

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。     

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。     

Use of hake (Merluccius merluccius) surimi in a Frankfurter formulation

The feasibility of using hake surimi as a partial replacement of red meat in Frankfurter-type sausages was examined. Sensory evaluation and objective instrumental methods were used to determine textural characteristics of the finished Frankfurters. Microbiological examinations were performed throughout the 20 days storage period. Surimi formulations containing 10% hake were little different in texture, flavour, colour and acceptability from conventional red meat products.     

Climate change and viticulture: A European perspective on climatology, carbon dioxide and UV-B effects

Predicted changes in the climate of European viticultural regions over coming decades may alter significantly both the spectrum and the distribution of grape varieties currently used. Changes observed over recent years confirm those predictions. In particular, shifts in precipitation patterns will affect most European regions, with increased risk of drought, and given this scenario, the consequences would be most dramatic for the Iberian peninsula. Soil practices may have to be adapted to account for changes in soil moisture and decay rates of organic matter. Rising CO₂ concentration alone may increase grape production and water use efficiency, but more comprehensive studies predict decreases in yield when increasing temperature and changes in solar radiation are considered simultaneously. As part of those changes in solar radiation, levels of UV-B radiation will probably continue to rise, and will have a direct impact on grape composition and thus flavour development via alteration of secondary metabolites such as flavonoids, amino acids and carotenoids.