B—模糊集合代数和广义互信息公式

基于两种概率的区分，推导出了一个广义Shannon熵公式和一个广义互信息公式。后者和模糊性有关，并且柯用于语言和感觉中的信息度量。为了由原子语句为真的条件概率求出合语句为真的条件概率，提出了一个遵循存尔运算的模糊集合代数。所谓的模糊信息被还原为概率信息。新的理论在经典理论－概率论，集合论及Shannon信息论－的基础上容易理解。     

Effect of gamma irradiation with or without hot water dip and transportation from Thailand to Canada on nutritional qualities, ripening index and sensorial characteristics of Thai mangoes (Nahng Glahng Wahn variety)

Two lots of mangoes of the Nahng Glahng Wahn variety from Thailand were irradiated at the Thai Irradiation Center (TIC) at 0.49 to 0.77 kGy. Following this, one batch was retained in Thailand while the other was shipped to the Canadian Irradiation Center (CIC) for investigation of the same variables during storage. This way, it was hoped to compare the effects of gamma radiation with hot water dip (HWI) or without (I) before and after transportation on the ripening, vitamin C and vitamin A content and sensory qualities of mangoes. The results indicate that the I and HWI treatments delayed the ripening of the mangoes. The irradiated groups appeared to have a slightly higher content of ascorbic acid on the first day after irradiation than their corresponding controls. The sensory evaluation indicates that the panelists mostly favoured the I and HWI irradiated groups for the overall appearance and texture of whole mangoes and pulp and in taste and palatability of the pulp alone. Transportation stress did not appear to have much of an effect on the ascorbic acid and dehydroascorbic acid levels and the sensorial tests. The mangoes stored and studied in Canada appeared to have a lower vitamin A content.     

Fluorescent Molecular Recognition and Sensing System of Bis-Dansyl Modified γ-Cyclodextrins

Flexible hosts, 6A,6B-; 6A,6C-; 6A,6D-; and 6A,6E-bis dansylglycine-modified -cyclodextrins (-1, -2, -3, and -4, respectively) have been synthesized as a sensing molecule for organic guests including terpenoids and bile acids. These host compounds show a pure monomer fluorescence whose intensity is decreased or enhanced upon addition of guest species. The value I/I₀, where I and I₀ are fluorescence intensities in the presence and absence of a guest and I is I₀- I, was used as a parameter of sensitivity. These hosts exhibit highly sensitive and selective molecular recognition ability, particularly, for lithochoic acid, chenodeoxycholic acid, and ursodeoxycholic acid. The behaviors of the appended moieties of these hosts when host–guest complexation occurs are studied by induced circular dichroism (ICD) spectra and fluorescence spectral change on accommodation of a guest. The ICD pattern of these hosts alone or on accommodation of a guest is very similar, indicating that the behavior of the appended moieties are very similar. The guest-induced variations in the fluorescence or ICD intensity suggest that the appended moieties act as a hydrophobic cap that enables the cyclodextrin to form 1 : 1 host–guest complexes.     

Sensory and Chemical Characteristic of Two Insect Species: Tenebrio molitor and Zophobas morio Larvae Affected by Roasting Processes

The volatile compounds from insects (Tenebrio molitor and Zophobas morio larvae) roasted at 160, 180, or 200 °C and fed with potato starch or blue corn flour were isolated by solid-phase microextraction (SPME), and identified by gas chromatography–mass spectrometry (GC-MS). In the tested material, 48 volatile compounds were determined. Among them, eight are pyrazines, aroma compounds that are formed in food products during thermal processing due to the Maillard reaction. Eleven of the identified compounds influenced the roast, bread, fat, and burnt aromas that are characteristic for traditional baked dishes (meat, potatoes, bread). Most of them are carbonyl compounds and pyrazines. To confirm the contribution of the most important odorants identified, their odor potential activity values (OAVs) and %OAV were calculated. The highest value was noted for isobuthylpyrazine, responsible for roast aroma (%OAV > 90% for samples roasted at lower temperatures), and 2,5-dimethylpyrazine, responsible for burnt aroma (%OAV > 20% for samples roasted at the highest temperature). According to the study, the type of feed did not significantly affect the results of the sensory analysis of roasted insects. The decisive influence was the roasting temperature. The highest scores were achieved for Tenebrio molitor larvae heat-treated at 160 °C.     

Probiotic Yoghurts with Sea Buckthorn,Elderberry, and Sloe Fruit Purees

Elderberries, sea buckthorn, and sloe berries are fruits of wild-grown bushes, valued in folk medicine for their health-promoting properties but still rarely applied in food. The aim of the present study was to produce probiotic yoghurts with a 10% addition of sweetened purees prepared from elderberries (EPY), sea buckthorn (SBPY), and sloe berries (SPY) and to assess their chemical composition, acidity, content of polyphenols and anthocyanins, ferric reducing antioxidant power (FRAP) and antiradical power (ARP), level of starter microbiota, concentration of acetaldehyde and diacetyl, syneresis, instrumentally measured color and texture parameters, and sensory acceptance. The results were compared to those obtained for plain probiotic yoghurt (PPY) and the changes tracked during 1 month of cold storage at 2 week intervals. The addition of elderberry and sloe berries significantly increased the antioxidant capacity of probiotic yoghurts, probably due to a high content of polyphenols, especially anthocyanins. However, anthocyanins were more stable in the EPY when compared to the SPY. All yoghurt treatments were characterized by good sensory quality and viability of starter microorganisms, including probiotic strains during cold storage. Elderberries promoted the evolution of diacetyl in yoghurts during storage and, together with sloe berries, produced increased syneresis and the greatest changes in color profile compared to PPY.     

Herbart and “Psychological Research on the Strength of a Given Impression”

Herbart in 1812 published an analysis of sensory process formation, using differential equations, and attempted to relate within the same model considerations of upper and lower limits of sensory intensity, and the time course of process evolution within those limits. The analysis he proposed anticipates later psychophysics by at least half a century. It is perhaps the earliest example of a formal nonlinear dynamical treatment in theoretical psychology.     

不同微波膨胀烟梗的化学感官特性研究

研究不同来源包括产地、部位、年份、品种的烟梗原料经相同的微波膨胀工艺处理后的常规化学成分、致香成分、主流烟气(主要包括抽吸口数、焦油、烟碱及一氧化碳释放量)及感官特性差异,指导微波膨胀梗丝在产品中的配伍应用,为建立不同来源微波膨胀梗原料的品质特征评价体系及微波膨胀梗丝的工业应用提供依据。结果表明:不同产地来源的微波膨胀梗丝常规化学成分、致香成分、主流烟气存在差异。不同年份的微波膨胀梗丝间感官质量无明显差异,不同产地、品种、部位来源的微波膨胀梗丝总体感官质量存在差异。     

基于内源性致香物质和化学计量学的烟草感官评价研究

采用主成分分析法结合遗传算法和神经网络,建立了基于烟草内源性致香物质的感官质量评价预测模型。利用气相色谱-质谱(GC-MS)技术对超临界萃取-分子蒸馏所得烟草精油中的内源性致香组分进行定性定量分析,汇总各类致香指标后,对其进行主成分分析;以提取所得5个主成分的得分作为输入变量,感官评吸分数作为输出变量,分别使用标准BP神经网络和遗传算法(GA)优化的BP神经网络建立预测模型。对比实验结果表明,GA优化后的模型预测效果更优,其预测值与实验值间的相关系数为0.96,预测均方根误差为1.81,说明GA-BP模型具有更好的拟合能力和预测能力,该模型能有效地预测烟草精油的感官品质。