Jupiter:observation of deuterated methane in the atmosphere

A positive identification of singly deuterated methane has been made in the 4- to 5-micron spectrum of Jupiter.     

Effect of some fat replacers on the release of volatile aroma compounds from low-fat meat products

The effect of fat content and carbohydrate fat-replacers on the release of volatile odor compounds from beefburger, salami, and frankfurter has been investigated. The reduction in fat content in any of the three meat products studied resulted in a tendency toward an increase in the quantities of volatiles released in the headspace. Tapioca starch and maltodextrin appear to delay the release of certain classes of compounds selectively; for instance, tapioca starch appears to slow the release of some Maillard products while maltodextrin has a similar effect on terpenes. In contrast, oat fiber decreases the release of most of the compounds analyzed. Thus, the addition of carbohydrate fat-replacers to low-fat meat products could assist the flavor qualities of low-fat meat products by slowing down the release of odor compounds.     

Precursors of chicken flavor. I. Determination of some flavor precursors in chicken muscle

Previous studies suggest that differences in concentrations of natural flavor precursors of the Maillard reaction may affect the odor and flavor of cooked chicken meat. To determine whether such differences occur in the purchased product, chickens from a range of commercial sources were analyzed for selected precursors. These analyses demonstrated that variation occurs both between different commercial sources and between individual chickens from the same source. Coefficients of variation exceeding 30% were observed for inosine 5'-monophosphate, guanosine 5'-monophosphate, and inosine, comparable with those previously determined for reducing sugars and their phosphates. These correspond to concentration ranges of 3-fold and higher, which in some cases may have the potential to affect odor and flavor formation. In contrast, thiamin and amino acids (both protein and nonprotein) show less variation with ranges mainly less than 2-fold.     

An experimental model for simultaneous chronic sampling of portal and systemic blood and gastrointestinal lymph via cannulae in conscious swine

Surgical techniques are described whereby safe chronic cannulations of the portal vein, the external iliac artery and vein and the cisterna chyli of pigs were performed. The pigs tolerated the operations well and there was a short recovery period. They were unrestrained during the subsequent feeding experiments, when large sequential blood and lymph samples were withdrawn readily. The experimental periods varied from 3 to 46 days (mean : 13.4 days, SE: 2.0). All of 22 arterial cannulae remained patent (mean : 16 days, SE : 2.2), nineteen of 22 portal cannulae (mean : 15 days, SE : 1.8) and eighteen of 22 venous cannulae (mean : 14 days, SE : 1.9). The lymph cannula patency varied from 2 to 7 days, but lymph samples were easily obtained through all but one of them during the third postoperative day.