Structural Characterization of Volatile Components of Rosa Banksiae Ait for Estimation and Prediction of Their Linear Retention Indices and Retention Times

The molecular electronegativity-distance vector （MEDV） was used to describe the molecular structure of volatile components of Rosa banksiae Ait, and QSRR model was built up by use of multiple linear regression （MLR）. Furthermore, in virtue of variable screening by the stepwise multiple regression technique, the QSRR models of 10 and 6 variables and linear retention index （LRI） 10, 7 and 6 varieables were built up by combinating MEDV with the Ultra2 column GC retention time （tR） of 53 volatile components of Rosa Banksiae Air. The multiple correlation coefficients （R） of modeling calculation values of QSRR model were 0.906, 0.906, 0.949, 0.943 and 0.949, respectively. The cross-verification multiple correlation coefficients （RCV） were 0.903, 0.904, 0.867, 0.901 and 0.904, respectively. The results show that the models constructed could provide estimation stability and favorable predictive ability.     

Elucidation of Analytical–Compositional Fingerprinting of Three Different Species of Chili Pepper by Using Headspace Solid-Phase Microextraction Coupled with Gas Chromatography–Mass Spectrometry Analysis,and Sensory Profile Evaluation

The aim of the present study was to determine the volatile compounds of three different species of chili peppers, using solid-phase microextraction (SPME) methods in combination with gas chromatography–mass spectrometry (GC-MS). The detection of marker aroma compounds could be used as a parameter to differentiate between species of chili peppers for their detection and traceability in chili pepper food. The sensorial contribution was also investigated to identify the predominant notes in each species and to evaluate how they can influence the overall aroma. Three different pepper species belonging to the Capsicum genus were analyzed: Chinense, Annuum, and Baccatum. A total of 269 volatile compounds were identified in these species of chili peppers. The Capsicum annum species were characterized by a high number of acids and ketones, while the Capsicum chinense and Capsicum baccatum were characterized by esters and aldehydes, respectively. The volatile profile of extra virgin olive oils (EVOOs) flavored with chili peppers was also investigated, and principal component analysis (PCA) and hierarchical cluster analysis (HCA) of the volatile profiles were demonstrated to be a powerful analytical strategy for building a model that highlights the potential of a volatile characterization approach for use in evaluating food traceability and authenticity.     

银原子激光共振电离研究

用Ｎｄ：ＹＡＧ及其泵浦的染料激光进行银原子三步共振电离，求解了非饱和共振过程速率方程，计算出基态和激发态共振吸收截面，给出电离效率分别与激光电离速率以及作用时间的变化关系，得到饱和激发电离的流量条件和通量条件，并进行了分析讨论。     

激光共振电离铝原子研究

就Ｎｄ：ＹＡＧ及其泵浦的染料激光进行铝原子三步共振电离。求解了非饱和共振过程速率方程，并获得解析解。在一些典型实验条件下，计算出基态和激发态吸收截面，给出电离效率分别与激发电离速率以及作用时间的关系，得到饱和激发电离的流量条件和通量条件等，并进行了讨论     

钠原子激光共振电离（LRI）跃迁及其电离效率

本文就Ｎｄ：ＹＡＧ及其泵浦的染料激光进行钠原子三步共振激光发电离，求解了非饱和共振过程的速率方程。在一些典型实验条件下，计算出基态和激发态的共振吸收截面，给出电离效率分别与二步激发速率，电离率速率以及作用时间的变化关系，得出饱和激发电离的流量条件和通量条件等，并进行了一系列讨论。     

镓原子激光共振电离研究

就Ｎｄ：ＹＡＧ及其泵浦的染料激光进行镓原子三步共振电离。求解了非饱和共振过程的速率方程，并获得解析解；在一些典型实验条件下，计算出基态和激发态的吸收截面，给出电离效率分别与激发电离速率以及作用时间的变化关系，得到饱和激发电离的流量条件和通量条件等。并进行了讨论。     

钾原子激光共振电离研究

用Ｎｄ：ＹＡＧ及其泵浦的染料激光进行钾原子三步共振电离研究。求解了非饱和共振过程速率方程，计算出基态和激发态的共振吸收截面；给出电离效率分别与各激发速率、电离速率以及作用时间的变化关系；得出饱和激发电离的流量条件和通量条件，并进行了讨论。     

Characterization of Ayran Aroma Active Compounds by Solvent-Assisted Flavor Evaporation (SAFE) with Gas Chromatography–Mass Spectrometry–Olfactometry (GC–MS–O) and Aroma Extract Dilution Analysis (AEDA)

The aroma compounds of ayran were isolated using solvent-assisted flavor evaporation (SAFE) resulting in a more representative extract of ayran odor compared to liquid–liquid extraction (LLE), solid-phase extraction (SPE), and simultaneous distillation–extraction (SDE). The aromatic extract was subjected to sensory analysis and identified and quantified by gas chromatography–mass spectrometry (GC–MS). A total of 19 volatile compounds were detected that included alcohols, aldehyde, acids, esters, ketones, and terpenes. However, the compounds present at the highest concentrations were ethyl lactate, ethanol, 2,3-butanediol, acetoin, and acetic acid. The key odorants for the ayran drinks were detected using aroma extract dilution analysis (AEDA) and GC–MS–olfactometry (GC–MS–O). A total of 14 aroma-active compounds were determined for the first time. The flavor dilution (FD) factors ranged between 4 and 512 while their odor activity values (OAVs) were from 1.35 to 1126.99. Ethyl lactate (FD of 512 whey/creamy), 2-methylbutanal (FD of 512, fruity), acetoin (FD of 256, buttery creamy), and butanoic acid (FD of 256, cheesy-sweet) were the strongest aroma-active components of the Ayran drink.