Taste active compounds in a goat cheese water-soluble extract. 1. Development and sensory validation of a model water-soluble extract

The aim of this study was to evaluate the impact of the components of a goat cheese water-soluble extract (WSE) on its flavor by both physicochemical and sensory techniques with special emphasis on taste. After characterization of the organoleptic properties of the cheese, the WSE was extracted with pure water and submitted to successive tangential ultrafiltrations and nanofiltration. The physicochemical assessment of these fractions led to the constitution of a model mixture (MWSE) compared by sensory evaluation to the crude WSE, using a panel of 16 trained members. The results of both sensory profile and triangular tests indicate no significant difference, therefore proving that the reconstitution of the WSE was correct, thereby showing the sensory neutrality of lipids and peptides smaller than 500 Da, which had not been included in the MWSE. Moreover, the cheese gustatory characteristics are comparable to those of the WSE despite weaker levels of sharpness and astringency in the extract, the respective origins of which are discussed.     

Influence of the distillation step on the ratios of stable isotopes of ethanol in cherry brandies

Isotope ratio mass spectrometry and site-specific natural isotope fractionation-nuclear magnetic resonance were applied to determine the overall carbon isotope ratio (delta13C) and the hydrogen isotope ratios [(D/H)I and (D/H)II] of ethanol, respectively. Ethanol was obtained by distillation of fermented cherry mash from a pot still commonly used in fruit brandy production. Analyses of distillate fractions revealed that the distillation proceeds with a fractionation of ethanol isotopologues. The inverse vapor pressure isotope effect (VPIE) observed for the carbon isotopologues is in accordance with the data reported for distillation of ethanol in spinning band columns. In contrast, the inverse VPIE for hydrogen isotopologues of ethanol observed in spinning band columns could not be confirmed. To investigate whether the observed isotope fractionations might influence the applicability of stable isotope analysis for quality and authenticity assessment of fruit brandies, the collected distillate fractions were recombined to cuts, as is common practice in commercial fruit brandy production. Taking into consideration the limits of repeatability of the method, it could be demonstrated that the isotope fractionations observed do not impair the applicability of stable isotope analysis of the carbon and hydrogen isotopes of ethanol for the authenticity assessment of cherry brandies if the cuts are placed in accordance with common distillers' practice.     

Tetrachloroanisol: a source of musty taste in eggs and broilers

Ingestion by hens and broilers of specific chloroanisols present in some wood shavings used in poultry cages can result in a musty taste in poultry products.     

Application of two-dimensional gel electrophoresis to interrogate alterations in the proteome of genetically modified crops. 1. Assessing analytical validation

Current tools used to assess the safety of food and feed derived from modern biotechnology emphasize the investigation of possible unintended effects caused directly by the expression of transgenes or indirectly by pleiotropy. These tools include extensive multisite and multiyear agronomic evaluations, compositional analyses, animal nutrition, and classical toxicology evaluations. Because analytical technologies are rapidly developing, proteome analysis based on two-dimensional gel electrophoresis (2DE) was investigated as a complementary tool to the existing technologies. A 2DE method was established for the qualitative and quantitative analysis of the seed proteome of Arabidopsis thaliana with the following validation parameters examined: (1) source and scope of variation; (2) repeatability; (3) sensitivity; and (4) linearity of the method. The 2DE method resolves proteins with isoelectric points between 4 and 9 and molecular masses (MM) of 6-120 kDa and is sensitive enough to detect protein levels in the low nanogram range. The separation of the proteins was demonstrated to be very reliable with relative position variations of 1.7 and 1.1% for the pI and MM directions, respectively. The mean coefficient of variation of 254 matched spot qualities was found to be 24.8% for the gel-to-gel and 26% for the overall variability. A linear relationship (R2 > 0.9) between protein amount and spot volume was demonstrated over a 100-fold range for the majority of selected proteins. Therefore, this method could be used to interrogate proteome alterations such as a novel protein, fusion protein, or any other change that affects molecular mass, isoelectric point, and/or quantity of a protein.     

Competition Horses Housed in Single Stalls (I): Behavior and Activity Patterns during Free Exercise According to Its Configuration

Although welfare of animals has become more important, housing horses in systems that limit natural behavior patterns is still widespread. Single stalls are the predominant housing system in Germany, especially for competition horses. Free exercise on fields or paddocks helps to improve welfare for the animals, but allowing it is not taken for granted by many horse keepers. In the present study, three common management practices were investigated with regard to their effect on the behavior of six competition horses housed in single stalls: 2-hour turnout after training in groups of two horses (group turnout [GT]), solitary turnout (ST) after training for 2 hours, and no turnout (NT) in addition to training. The aim of the study was to determine the differences in the horses’ behavior during turnout, training, and in the stable caused by the treatments. This article focuses on the behavior and activity patterns during turnout. The horses’ behavior was observed directly by the scan sampling method (5-minute interval), and the distance covered during turnout was measured by global positioning system devices. During turnout, the horses spent most of the time eating. After 1 hour of being turned out, eating decreased, and occupation, locomotion, and social interaction increased. When turnout was allowed in groups (GT), the horses spent more time in social interactions and less time walking and trotting than in ST. Therefore, they also covered a greater distance in ST than in GT. The distance covered in ST also showed a greater deviation both within and between days compared with GT.