Effects of the cultivation period of sweet potato on the sensory quality of imo‐shochu,a Japanese traditional spirit

Imo‐shochu is a Japanese traditional spirit made from sweet potatoes. Characteristic volatile compounds in imo‐shochu are mainly derived from the sweet potato and its flavour significantly depends on the quality and cultivar of sweet potato used. Thus, the effects of the cultivation period of sweet potatoes on sensory characteristics and composition of volatile compounds of imo‐shochu were investigated. Sweet potatoes (cv. Koganesengan) used in this study were harvested at 120, 150 or 180 days after planting, and each sample was used to prepare imo‐shochu. The imo‐shochu samples were evaluated by eight panellists in a blind study, who ranked them on the basis of various odour and taste attributes. Rank sums were calculated and data were analysed using the Friedman test. The compositions of the volatile compounds in the imo‐shochu samples were analysed using gas chromatography–mass spectrometry (GC‐MS). Sensory evaluations showed that a longer cultivation period of the sweet potatoes enhanced the floral aroma and characteristic taste of imo‐shochu. In addition, imo‐shochu prepared with the sample cultivated for 150 days was evaluated to have a sweeter taste than that prepared with the other samples. The GC‐MS analysis showed that imo‐shochu prepared with the sample cultivated for 180 days contained a lower concentration of monoterpene alcohols, but higher concentrations of β‐damascenone, rose oxide, and fatty acid esters than the imo‐shochu prepared with the sample cultivated for 120 days. These differences in the composition of the volatile compounds affected the sensory qualities of the imo‐shochu. Copyright © 2016 The Institute of Brewing & Distilling     

Molecular design of hole transport material with various ionizationpotential for organic light-emitting diode applications

In this paper, we examine the effects of the properties for hole transport materials (HTM's) on the performance of organic light-emitting diodes (OLED's). The ionization potentials (I_p) of the HTM's could be estimated by the Hammett constant of the substituent. We have synthesized a series of HTM's with various I_p's, which are called FTPD's. The FTFD's have high glass transition temperature above 80°C, because of their fluorene structure. We fabricated double-layer OLED's with the FTPD's. The I_p's of the FTPD's affected the driving voltage, although they did not affect the quantum efficiency     

Development of a heat-processing method for koji to enhance its antioxidant activity

We developed a heat-processing method to enhance the antioxidant activity of koji. The superoxide anion scavenging activity (SOSA) and oxygen radical absorbance capacity (ORAC) of heat-processed koji (HP-koji) at 55 °C for 7 days were 4.9 times and 4.2 times, respectively, those of unheated koji. These results showed that heat processing effectively enhances the antioxidant activity of koji. Analysis of the antioxidant activities of koji subjected to a range of temperatures (45-75 °C) revealed that the SOSA is enhanced by heating at higher temperatures, which might be catalyzed by Maillard reaction, whereas the ORAC was enhanced by heating at lower temperatures, which might be catalyzed by an enzymatic reaction. Assuming these enhancements in antioxidant activities are contributed by both Maillard and enzyme reactions, we hypothesized that the antioxidant activity of HP-koji could be more effectively amplified by heating at a higher temperature after the progression of the enzymatic reaction at a moderate temperature. Therefore, we evaluated the effect of heating of koji in a stepwise manner, first at 55 °C for 2 days and then at 75 °C for 5days. The antioxidant activities of stepwise-heated HP-koji were higher than those of koji heated at either 55 °C or 75 °C. The SOSA and ORAC of stepwise-heated HP-koji were 94 times and 6 times, respectively, those of unheated koji. This result suggests that enzymatic reaction followed by Maillard reaction can effectively enhance the antioxidant activity of HP-koji. Thus, we developed a novel heat-processing method to enhance the antioxidant activity of koji.     

Multi‐gene phylogenetic analysis reveals that shochu‐fermenting Saccharomyces cerevisiae strains form a distinct sub‐clade of the Japanese sake cluster

Shochu is a traditional Japanese distilled spirit. The formation of the distinguishing flavour of shochu produced in individual distilleries is attributed to putative indigenous yeast strains. In this study, we performed the first (to our knowledge) phylogenetic classification of shochu strains based on nucleotide gene sequences. We performed phylogenetic classification of 21 putative indigenous shochu yeast strains isolated from 11 distilleries. All of these strains were shown or confirmed to be Saccharomyces cerevisiae, sharing species identification with 34 known S. cerevisiae strains (including commonly used shochu, sake, ale, whisky, bakery, bioethanol and laboratory yeast strains and clinical isolate) that were tested in parallel. Our analysis used five genes that reflect genome‐level phylogeny for the strain‐level classification. In a first step, we demonstrated that partial regions of the ZAP1, THI7, PXL1, YRR1 and GLG1 genes were sufficient to reproduce previous sub‐species classifications. In a second step, these five analysed regions from each of 25 strains (four commonly used shochu strains and the 21 putative indigenous shochu strains) were concatenated and used to generate a phylogenetic tree. Further analysis revealed that the putative indigenous shochu yeast strains form a monophyletic group that includes both the shochu yeasts and a subset of the sake group strains; this cluster is a sister group to other sake yeast strains, together comprising a sake‐shochu group. Differences among shochu strains were small, suggesting that it may be possible to correlate subtle phenotypic differences among shochu flavours with specific differences in genome sequences. Copyright © 2017 John Wiley & Sons, Ltd.     

A solid–solid extraction

When a vessel containing two equal-sized particle species is subjected to vibration with an acceleration significantly greater than 1g, the particle bed sometimes separates into two clear-cut layers, the bottom layer consisting only of the lighter particles. This paper shows that the above inverse density segregation can be used to perform a solid–solid extraction. A mixture of equal-sized glass and steel beads (1290 μm in mean diameter) did not separate into two layers under vibration. However, when equal-sized lead beads were added to the mixture and the three-component mixture was subjected to vibration the bed separated into two clear-cut layers, the top layer being the mixture of the three components, the bottom layer consisting only of glass beads. The scale effect and the underlying mechanisms of this solid–solid extraction are discussed.     

Aerodynamic performance and noise characteristics of a centrifugal compressor with modified vaned diffusers

Improvement of aerodynamic performance and reduction of interaction tone noise of a centrifugal compressorwith vaned diffusers are discussed by experiments and visualization techniques using a colored oil-film method.The focus of the research is concentrated on the leading edge shape of diffuser vanes that are deeply related to thegeneration mechanism of the interaction tone noise.The compressor-radiated noise can be reduced by more thanten decibels by using modified diffuser vanes which have 3-D tapered shapes on both pressure and suction sur-faces of the leading edge.Furthermore,by adopting the proposed modified diffuser vanes,the secondary flowwhich is considered to be an obstruction of diffuser pressure recovery can be suppressed,and also the pressuredecrease observed in the throat part of the diffuser flow passage is reducible.Thus,the proposed diffuser vanesshow a favorable result for both noise and the aerodynamic performance of the centrifugal compressor,and offera few basic guidelines for the diffuser vane design.     

Effects of Diffuser Vane Geometry on Interaction Noise Generated from a Centrifugal Compressor

The characteristics of interaction tone noise radiated from a centrifugal compressor with a vaned diffuser are discussed by experiments, including visualization techniques using the oil-film method. Research attention is paid to the leading edge geometries of the diffuser vanes that are deeply related to the generation mechanism of the interaction tone noise. The compressor-radiated noise can be reduced by several decibels by setting some clearances in both the hub and shroud surfaces of the diffuser wall along with some decline in the pressure-rise coefficient. Since the decline turned out to be caused by the flow impingement and also by the secondary flow within the diffuser passages, several new types of diffuser vane geometries which do not detract from both the performance and noise level are developed and utilized for the experiments. The presented diffuser vane geometries will offer a few basic guidelines for the diffuser vane design.