Characterization of volatile aroma compounds in cooked black rice

Black rice ( Oryza sativa L.), an aromatic specialty rice popular in Asia, has a unique flavor, the volatile chemistry of which has not been reported. The objectives of this research were to study volatile profiles of cooked black rice and to characterize the odor-active compounds. Thirty-five volatile compounds were identified by gas chromatography-mass spectrometry using a dynamic headspace system with Tenax trapping. Aldehydes and aromatics were quantitatively in the greatest abundance, accounting for 80.1% of total relative concentration of volatiles. The concentration of 2-acetyl-1-pyrroline (2-AP) was high, exceeded only by hexanal, nonanal, and 2-pentylfuran. A total of 25 odor-active compounds, determined by gas chromatography-olfactometry, were applied to principal component analysis, demonstrating significant differences between a black and a traditional white rice cultivar in terms of aroma and explaining 93.0% of the total variation. 2-AP, guaiacol, indole, and p-xylene largely influenced the difference between the aroma in cooked black and white rice. 2-AP and guaiacol were major contributors to the unique character of black rice based on odor thresholds, relative concentrations, and olfactometry.     

Comparison of key aroma compounds in cooked brown rice varieties based on aroma extract dilution analyses

The aroma compounds present in cooked brown rice of the three varieties Improved Malagkit Sungsong (IMS), Basmati 370 (B 370), and Khaskhani (KK), and of the variety Indica (German supermarket sample), were identified on the basis of aroma extract dilution analyses (AEDA). A total of 41 odor-active compounds were identified, of which eleven are reported for the first time as rice constituents. 2-Amino acetophenone (medicinal, phenolic), which was up to now unknown in rice aroma, exhibited the highest flavor dilution (FD) factor among the 30 to 39 odor-active compounds detected in all four varieties. 2-Acetyl-1-pyrroline, exhibiting an intense popcorn-like aroma-note, was confirmed as a further key aroma constituent in IMS, B 370, and KK, but was not important in Indica. Differences in the FD factors between the varieties were found for the previously unknown rice aroma compound 3-hydroxy-4,5-dimethyl-2(5H)-furanone (Sotolon; seasoning-like), which was higher in B 370 than in IMS and KK. In IMS, a yet unknown, spicy smelling component with a very high FD factor could be detected, which contributed with lower FD factors to the overall aromas of B 370 and KK, and was not present in Indica. The latter variety, which was available on the German market, differed most in its overall aroma from the three Asian brown rices.     

Effect of sulfur additions on soil and the nutrition of wheat

Abstract

A field experiment was conducted for two years to determine the effects of four sulfur (S) sources applied at various rates on the elemental composition of Coker 747³ wheat and on the soil S concentration. The concentration of S in plants increased by all sources of applied S. Increased S in the soil from S application decreased P concentrations in plants regardless of the S source used. Sulfur additions did not significantly affect the concentrations of Cu, Ca, Mg, or N in plants. The concentrations of Mn, Zn, and Fe in plants either increased or decreased depending on S source used. Analysis of the silt loam soil to a depth of 90 cm revealed that applied S moved readily from the surface to the lower depths and that the elemental form of S moved less rapidly than the more soluble forms of applied S.     

套袋对“寒富”苹果果实香气成分的影响

套袋是我国苹果生产的一项关键技术,而目前有关套袋技术的研究主要集中于果实微域环境、果皮结构、果皮抗逆能力、果实品质等方面, 很少考虑果袋对果实内质的影响。果实香气是果实内质的主要组成部分, 对果实的风味起重要作用, 但是关于果袋材质对果实风味的影响鲜见报道。研究不同材质果袋对苹果果实香气的影响, 可为有效调控果实香气、提高果实品质提供依据, 为更科学合理地选择果袋、完善套袋技术措施、研发新型果袋提供参考。本研究采用静态顶空和气相色谱/质谱联用技术, 研究了套用不同材质果袋(塑膜袋、双层纸袋、反光膜袋)对“寒富”苹果果实香气成分的影响。结果表明: 套袋降低了“寒富”苹果果实中芳香物质的总含量, 但不同材质果袋影响程度不同, 未套袋对照果实芳香物质总含量为0.792 μg·g^-1, 套塑膜袋果实芳香物质总含量略低于对照, 套双层纸袋果实芳香物质总含量为对照的59.97%, 套反光膜袋果实芳香物质总含量为对照的79.67%; 套袋提高了果实中酯类物质的总含量, 降低了醇类、醛类物质的总含量; “寒富”苹果果实特征香气成分为2-甲基丁酸乙酯、丁酸乙酯、2-甲基丁酸己酯、己酸乙酯、己醛, 属于“酯香型”; 2-甲基丁酸乙酯为套塑膜袋和双层纸袋果实最重要的特征香气成分, 丁酸乙酯和2-甲基丁酸乙酯为套反光膜袋果实最重要的特征香气成分, 2-甲基丁酸乙酯和己醛为不套袋果实最重要的特征香气成分。果实套袋不利于重要香气成分(E)-2-己烯醛的生成, 这可能是导致套袋果实香味稍逊于不套袋果实的一个原因。     

Characterization of the key aroma compounds in cooked grey mullet (Mugil cephalus) by application of aroma extract dilution analysis

Aroma and aroma-active compounds of wild grey mullet ( Mugil cephalus ) were analyzed by gas chromatography-mass spectrometry-olfactometry (GC-MS-O). According to sensory analysis, the aromatic extract obtained by simultaneous distillation and extraction (SDE) was representative of grey mullet odor. A total of 50 aroma compounds were identified and quantified in grey mullet. Aldehydes were qualitatively and quantitatively the most dominant volatiles in grey mullet. Aroma extract dilution analysis (AEDA) was used for the determination of aroma-active compounds of fish sample. A total of 29 aroma-active compounds were detected in aromatic extract of grey mullet, of which 24 were identified. On the basis of the flavor dilution (FD) factor, the most powerful aroma active compounds identified in the extract were (Z)-4-heptenal and nonanal, which were described as the strong cooked fish and green-fruity odor, respectively.     

Formation of sulfur aroma compounds in reaction mixtures containing cysteine and three different forms of ribose

The headspace volatiles produced from buffered and unbuffered cysteine model systems, containing inosine 5'-monophosphate, ribose 5-phosphate, or ribose, were examined by GC-MS. Sulfur compounds dominated the volatiles of all systems and included mercaptoketones, furanthiols, and disulfides. The inosine monophosphate systems produced much lower quantities of volatiles than ribose phosphate or ribose systems. In the systems buffered with phosphate or phthalate buffers, both ribose and ribose phosphate systems gave similar quantities of sulfur volatiles. However, in the absence of buffer, the ribose system was relatively unreactive, especially for volatiles formed via the 2,3-enolization route in the Maillard reaction, where 4-hydroxy-5-methyl-3(2H)-furanone is a key intermediate. A number of keto-enol tautomerisms, which are known to be acid-base-catalyzed, occur in the 2,3-enolization route. This may explain the catalysis of the ribose systems by the buffers. In the ribose phosphate systems, however, Maillard mechanisms probably played a less important role, because ribose 5-phosphate readily dephosphorylated to give 4-hydroxy-5-methyl-3(2H)-furanone on heating and thus provided an easier route to aroma compounds than the Maillard reaction.     

植株氮营养状况与冬小麦倒伏的关系

【目的】 研究不同施氮量下的植株氮素营养状况与小麦倒伏的内在联系,揭示施氮影响小麦倒伏的机制。 【方法】 以豫麦49-198和周麦16两个品种为试材,在河南省禹州市布置了田间试验。设0、120、180、240、360 kg/hm2 5个氮肥用量处理,于返青、拔节和开花期测定小麦植株含氮量,收获期调查倒伏情况,测定小麦植株茎秆性状和籽粒产量,并对小麦倒伏与植株氮素营养指标进行相关性分析。 【结果】 随氮肥用量增加,周麦16、豫麦49-198小麦倒伏率和倒伏指数都呈上升趋势,当两个品种小麦的施氮量分别达到180 kg/hm2和240 kg/hm2 时,继续增加施氮量,两个品种的倒伏率和倒伏指数增加不显著,豫麦49-198最高倒伏率为61.8%,周麦16为23.3%;随氮肥用量增加,两品种小麦株高、茎长、穗长、基部节间长度,以及返青、拔节、开花期植株氮浓度和茎基部硝酸盐含量也呈增加趋势。豫麦49-198倒伏率和倒伏指数及茎秆参数均高于周麦16。倒伏后,随着氮肥用量增加,豫麦49-198和周麦16千粒重及产量下降幅度逐渐增加,千粒重平均降幅分别为11.3%和6.3%。相关分析显示,豫麦49-198和周麦16倒伏率都与小麦株高、穗长和基部节间长度呈极显著正相关;两个品种小麦不同生育期整株、茎鞘和根系氮浓度以及茎基部硝酸盐含量均与小麦倒伏率呈显著正相关。 【结论】 施氮量超过180 kg/hm2时,倒伏导致小麦千粒重和产量下降幅度加大,且倒伏所造成的减产负效应大于氮肥的增产作用。因此,应控制施氮量以确保小麦高产稳产。      

Role of sulfur nutrition in plant and seed metabolism of Glycine max L.

The aim of present investigation has been to explore the effect of sulfur application on plant metabolism, seed yield and seed quality in soybean. The sulfur was supplied in different doses ranging as 1, 2, 4, 6 and 8 meq S L^?1. Plant supplied with 4 meq S L^?1 showed optimal growth. Plant growth and dry matter was reduced under sulfur deficiency (1 and 2 meq S L^?1) and toxicity (6 and 8 meq S L^?1). Application of sulfur increases the tissue sulfur and cysteine concentration in both leaves and seeds. The critical concentration for deficiency (CCD) and toxicity (CCT) of sulfur was observed 0.194 to 0.277% dry weight respectively. Pod yield and seed yield was also suppressed in sulfur deficiency and toxicity. In leaves sugar (reducing, non-reducing and total sugar) and starch was found to be accumulated while in seeds both were depleted under sulfur deficiency and toxicty. Seed storage proteins (albumins, globulins, glutelins and prolamins) were also reduced under sulfur stress. Thus, we conclude that sulfur deficiency and toxicity both affects the plant metabolism, yield and seed quality in terms of carbohydrates and storage proteins of soybean.     

Retention of aroma compounds in starch matrices: competitions between aroma compounds toward amylose and amylopectin

The retention of three aroma compounds-isoamyl acetate, ethyl hexanoate, and linalool--from starch-containing model food matrices was measured by headspace analysis, under equilibrium conditions. We studied systems containing standard or waxy corn starch with one or two aroma compounds. The three studied aroma compounds interact differently: ethyl hexanoate and linalool form complexes with amylose, and isoamyl acetate cannot. However, in systems containing one aroma compound, we observed with both starches a significant retention of the three molecules. These results indicate that amylopectin could play a role in the retention of aroma. In systems containing two aroma compounds in a blend, the retentions measured for isoamyl acetate and for linalool were either equal to or less than those in systems where they were added alone. This phenomenon was attributed to competition between aroma compounds to bind with starch. The retention of aroma compounds blended in starch-based systems gave us additional information which confirmed that interactions occur not only with amylose but also with amylopectin.     

不同品种小麦粉的粉质特性对速冻熟制面条品质的影响

为研究不同品种小麦粉与速冻熟制面条质构特性之间的关系,选取30种小麦制粉,用FOSS定氮仪、快速黏度仪、粉质仪和拉伸仪等测定面粉品质指标,制作速冻熟制面条,用质构仪测定质构特性。采用描述性统计、主成分和聚类分析方法对30种小麦面粉和速冻熟制面条的质构关系进行了分析。结果表明:不同品种小麦粉的湿面筋、糊化温度、弱化度、粉质质量指数与硬度呈极显著相关(P0.01);蛋白质、湿面筋、总淀粉含量、最终黏度、回生值、糊化温度、粉质吸水率、粉质曲线稳定时间、面团形成时间、弱化度、粉质质量指数、拉伸曲线面积、拉伸阻力、最大拉伸阻力与剪切力呈极显著相关(P0.01);小麦粉的粉质特性,除衰减值、峰值时间和延伸度外,均与拉伸力呈极显著相关(P0.01)。根据方差贡献率提取出可以反映原变量84.023%信息的5个因子,因子1主要反映面粉的粉质拉伸特性,因子2反映小麦粉糊化特性,因子3反映蛋白质特性,因子4和因子5共同反映小麦粉的淀粉特性。这些性状在小麦粉的评价方面起着重要作用,在加工中要注重对它们的选择。聚类分析将30种小麦粉分为4类,结果表明,不能仅凭小麦粉的指标数据和质构数据来选择制作速冻熟制面条的原料,还需考虑到感官评价的影响。该结论可为小麦粉在速冻熟制面条加工应用方面提供一定的理论参考。     

Important aroma compounds in freshly ground wholemeal and white wheat flour-identification and quantitative changes during sourdough fermentation

An investigation on the odor-active compounds of wholemeal (WWF) and white wheat flour (WF 550) by aroma extract dilution analysis (AEDA) and by quantitative studies using stable isotope dilution assays (SIDA) revealed a significant number of odor-active compounds, such as (E)-2-nonenal, (E,Z)- and (E,E)-2,4-decadienal, (E)-4,5-epoxy-(E)-2-decenal, 3-hydroxy-4,5-dimethyl-2(5H)-furanone, and vanillin, with high odor activities in both wheat flours. The amounts and, consequently, the aroma potencies of vanillin, (E,E)-2,4-decadienal, and 3-(methylthio)propanal were much higher in the WWF than in the WF 550 samples. Fermentation of suspensions of both flours with lactic acid bacteria did not generate new odorants; however, many compounds, such as acetic acid or 3-methylbutanal, were increased, whereas aldehydes (formed from the degradation of unsaturated fatty acids) were decreased. Comparing the odorant concentrations present before and after fermentation gave evidence that the main influence of the microorganisms on sourdough aroma is to either enhance or decrease specific volatiles already present in the flour. A comparison with literature data indicated that most of these odorants are also important for the bread crumb aroma present after baking of the dough.     

Effects of asparagine, fructose, and baking conditions on acrylamide content in yeast-leavened wheat bread

A repeatable procedure for studying the effects of internal and external factors on acrylamide content in yeast-leavened wheat bread has been developed. The dough contained wheat endosperm flour with a low content of precursors for acrylamide formation (asparagine and reducing sugars), dry yeast, salt, and water. The effects of asparagine and fructose, added to the dough, were studied in an experiment with a full factorial design. More than 99% of the acrylamide was found in the crust. Added asparagine dramatically increased the content of acrylamide in crusts dry matter (from about 80 microg/kg to between 600 and 6000 microg/kg) while added fructose did not influence the content. The effects of temperature and time of baking were studied in another experiment using a circumscribed central composite design. Mainly temperature (above 200 degrees C) but also time increased the acrylamide content in crust dry matter (from below 10 to 1900 microg/kg), and a significant interaction was found between these two factors. When baked at different conditions with the same ingredients, a highly significant relationship (P < 0.001) between color and acrylamide content in crust was found. Added asparagine, however, did not increase color, showing that mainly other amino compounds are involved in the browning reactions.     

重碳酸根对不同小麦基因型生长及锌营养的影响

石灰性土壤上小麦锌缺乏问题在世界范围内广泛存在,而高含量的HCO3-被认为是造成缺锌的主要原因之一。本试验采用土培试验方法,选用3种小麦基因型（中育6号、S02-8、远丰998）,研究了不同HCO3-浓度水平对小麦生长及Zn营养的影响。结果表明,HCO3-对小麦植株生长（尤其是对根系）及Zn吸收有一定的抑制作用,且在较低浓度（15 mmol/L）条件下表现更为明显。另外,高浓度HCO3-对土壤中有效锌含量及对锌从小麦根系向地上部的转运率均会产生不利的影响,在HCO3- 30 mmol/L条件下,与未进行HCO3-处理的对照相比,土壤有效锌及锌向地上部的转运率分别下降11.1%和5.0%,表明HCO3-对小麦锌营养的影响可能主要是通过以下途径实现的:1) 对土壤中有效锌的钝化;2) 对小麦根系生长的抑制;3) 抑制锌从小麦根系向地上部的转运,其中前两个途径可能起着更为重要的作用。总体来看,土壤中高含量的HCO3- 对供试的3种冬小麦基因型的生长及Zn吸收的抑制作用比较轻微,这可能与它们对高浓度的HCO3-具有较高的耐性有关。     

Effects of food materials on removal of Allium-specific volatile sulfur compounds

Effects of food materials were investigated on removal of several kinds of thiols, sulfides, and disulfides, which arise from vegetables of Allium species during food preparation and eating. Methanethiol, propanethiol, and 2-propenethiol were captured by raw foods such as fruits, vegetables, and mushrooms or a mixture of their acetone powders and phenolic compounds. The odor of diallyl disulfide was remarkably reduced by kiwi fruit, spinach, cutting lettuce, parsley, basil, mushrooms, and, particularly, cow's milk, raw egg, boiled rice, and bovine serum albumin (BSA). This suggests that the removal of diallyl disulfide could be caused by a physical and chemical interaction between the disulfide and foods. Furthermore, milk and BSA captured propanethiol, 2-propenethiol, dipropyl sulfide, diallyl sulfide, dimethyl disulfide, and dipropyl disulfide very well. An enzymatic degradation of diallyl disulfide by spinach and asparagus was also observed. These results demonstrate that the deodorization with foods is achieved by multiple actions including physical and chemical interaction between volatile sulfur compounds and foods, enzymatic degradation of disulfides, and addition of thiols to polyphenolic compounds, catalyzed by polyphenol oxidases or peroxidases.     

Retronasal transport of aroma compounds

A comparison was made between the amounts of volatiles in the headspace above a solution and the breath volatile content (exhaled from the nose or mouth) after consumption of the same solution. The amounts of volatiles in the breath were lower than those in the headspace, with breath exhaled via the mouth containing, on average, 8-fold more volatiles than breath exhaled via the nose. Dilution of the sample by saliva in-mouth did not appear to be a major factor affecting volatile delivery. Instead, the rate of in vivo equilibration (mass transfer) appeared to be the most significant factor, principally affecting volatile delivery from the solution to the gas phase. Thereafter, gas-phase dilution of the volatile as it passed through the upper airway resulted in a further decrease in volatile concentration. The final factor affecting the volatile concentration exhaled from the nose was absorption of volatiles to the nasal epithelia, which was greatest for those compounds with the lowest air/water partition coefficients.     

氮钾营养对面包强筋小麦产量和品质的影响

采用田间试验研究N、K不同用量及其配比对龙94-4083强筋小麦产量及品质的影响。结果表明,不同N、K营养对小麦产量、养分吸收及其构成和品质有明显的影响。适宜的N、K配比及用量可提高小麦干重、有效穗数、穗长、穗粒数、千粒重,提高小麦植株对N、P、K养分的吸收。小麦产量及其构成均表现出随N、K用量的增加而增加的趋势。所有处理中以N112.5K75处理获得了最高的产量。品质分析结果显示,小麦子粒粗蛋白、湿面筋、沉降值和稳定时间均表现出随N、K用量的提高而增加的趋势。全部处理中以N112.5K75处理获得了较高的沉降值、粗蛋白和湿面筋含量及较长的稳定时间。N、K用量及其配比适宜既能提高小麦产量,又能改善小麦品质。     

Approaches to wine aroma: release of aroma compounds from reactions between cysteine and carbonyl compounds in wine

Under conditions close to those of wine, that is, low pH, aqueous medium, and low temperatures, this work examines the role of carbonyl (acetoin and acetol) and dicarbonyl (glyoxal, methylglyoxal, diacetyl, and pentane-2,3-dione) compounds associated with cysteine in the formation of odorous products. In particular, thiazole, 4-methylthiazole, 2-acetylthiazole, and trimethyloxazole and two sulfur and oxygenated heterocyclic compounds, 2-furanmethanethiol and thiophene-2-thiol, are examined. For thiophene-2-thiol, the reactional mechanism is proposed. Attempts were made to detect these compounds in wines from various origins. Certain molecules were identified for the first time in wine.     

Influence of physicochemical interactions between amylose and aroma compounds on the retention of aroma in food-like matrices

In food matrices, where starch is often used as a gelling or texturing agent, the occurrence of amylose-aroma complexes and their effect on the release of aroma compounds are difficult to determine. Indeed, thick or gelled systems are known to reduce the diffusion rate of flavor molecules, resulting in an increase of retention. Moreover, interactions between aroma compounds and matrix components might increase the retention of aroma compounds. The complexing behavior of three aroma compounds with amylose was studied by DSC and X-ray diffraction to determine the relative importance of these two factors. Their interaction properties were different: two of them formed complexes, and the third did not. These aroma compounds were added in food matrices containing different starches that induced different textures. Their retention was studied by static headspace analysis. The retention of aroma compounds appeared to depend on the amylose/amylopectin ratio of starch, both from the formation of complexes and by a viscosity effect.     

旱地小麦群体生理变量对氮素供应量的响应

试验研究不同N肥处理对旱作小麦群体结构参数、光合生理特性、产量及水分利用效率的调控效应结果表明,在一定N肥范围内小麦群体结构、分蘖数、光合速率、水分利用效率和产量均随施N肥量的增加而改善,但当N肥用量超过一定量时反而不利于群体结构和功能的改善。旱作农业生产中水肥间有明显耦合关系,肥料对作物增产作用依赖于土壤水分的优劣。     

不同施硫量对冬小麦光合特性和产量的影响

以8901-11和4185两个冬小麦品种为材料,于2001～2002年度在河北农业大学教学基地进行了试验,研究了不同施硫水平对小麦光合特性和产量的影响。试验设4个施硫量处理,分别为S0、30、60、90kg/hm2,采用裂区设计,3次重复。试验结果表明,在一定的供硫范围内(0～60kg/hm2),顶部功能叶在各生育时期,倒3叶和旗叶在展开到衰亡过程中的叶绿素含量增加,光合速率提高,可溶性蛋白质含量增加。在该施硫量范围内,两品种的产量均随着施硫量的增加而增加,且以60kg/hm2的施硫量水平产量最高,单位面积穗数、每穗粒数和千粒重随施硫量的变化趋势也同产量的变化趋势基本一致。