Working group report: Flavor physics and model building

This is the report of flavor physics and model building working group at WHEPP-9. While activites in flavor physics have been mainly focused on B-physics, those in model building have been primarily devoted to neutrino physics. We present summary of working group discussions carried out during the workshop in the above fields, and also briefly review the progress made in some projects subsequently.     

Determination of inosine 5′-monophosphate and guanosine 5′-monophosphate in pig feed by capillary zone electrophoresis

A capillary zone clectrophoresis method was developed for the determination of IMP and GIMP, commonly used as flavor enhancers in poultry feed, in a real sample of complex composition. A baseline separation of inosine 5′-monophosphate and guanosine 5′-monophosphate was achieved within 10 min and the other components in the sample did not interfere with the separation. Quantitative results obtained from pig feed samples are presented. The separation conditions and experimental reproducibility are also discussed.     

Green synthesis of banana flavor using different catalysts: a comparative study of different methods

ABSTRACT

Esterification of isoamyl alcohol with acetic acid was studied using different ion-exchange resins, namely Amberlyst 15 dry, Amberlyst 16 wet, Amberlite 120-IR. Esterification was carried out using different esterification methods that are quite new (ohmic, ultrasonic probe, and ultrasonic bath) and the results were compared with microwave-assisted esterification (MAE). The highest isoamyl acetate yield (99%) was obtained by MAE, using a mixture of acetic acid and isoamyl alcohol (mole ratio of 1:2) after 2?h of reaction time. In this process, 2% Amberlyst 15 dry was used. MAE had the least specific energy consumption (0.42?kWh/g isoamyl acetate) and specific CO₂ emission (34?g/g isoamyl acetate). According to the images obtained by scanning electron microscopy, lower amounts of Amberlyst 15 dry beads were destroyed by MAE method compared to other esterification methods. In conclusion, MAE proved to be an economic and environmentally-friendly method for esterification of different flavoring compounds.     

Characterization of Roasting Time on Sensory Quality,Color, Taste,and Nonvolatile Compounds of Yuan An Yellow Tea

Roasting is crucial for producing Yuan An yellow tea (YAYT) as it substantially affects sensory quality. However, the effect of roasting time on YAYT flavor quality is not clear. To investigate the effect of roasting time on the sensory qualities, chemical components, odor profiles, and metabolic profile of YAYTs produced with 13 min roasting, 16 min roasting, 19 min roasting, 22 min roasting, and 25 min roasting were determined. The YAYTs roasted for 22 min got higher sensory scores and better chemical qualities, such as the content of gallocatechin (GC), gallocatechin gallate (GCG), free amino acids, solutable sugar, meanwhile the lightness decreased, the hue of tea brew color (b) increased, which meant the tea brew got darker and yellower. YAYTs roasted for 22 min also increased the contents of key odorants, such as benzaldehyde, nonanal, β-cyclocitral, linalool, nerol, α-cedrol, β-ionone, limonene, 2-methylfuran, indole, and longiborneol. Moreover, non-targeted metabolomics identified up to 14 differentially expressed metabolites through pair-wise comparisons, such as flavonoids, phenolic acids, sucrose, and critical metabolites, which were the main components corresponding to YAYT roasted for 22 min. In summary, the current results provide scientific guidance for the production of high quality YAYT.     

桂林西瓜霜系列产品的红外光谱分析

采用红外光谱法、二阶导数红外光谱法和二维相关红外光谱法,对桂林西瓜霜系列产品进行了快速无损比对分析研究。结果表明,同一生产厂家不同品种的西瓜霜在红外光谱上差异较显著,所添加辅料的类型和含量有所不同。在一维红外谱图上,西瓜霜喷剂﹑西瓜霜胶囊在638和616 cm-1处有明显的硫酸钠的特征峰;西瓜霜清咽含片﹑西瓜霜喉宝含片和西瓜霜润喉片的红外光谱中,能明显地看到蔗糖、糊精等辅料的特征峰,其中西瓜霜润喉片的红外谱图与蔗糖的红外谱图非常相似,说明西瓜霜润喉片中所添加的蔗糖较多。而在二维红外谱图上,由于五种西瓜霜的自动峰及相关峰峰簇的位置和数量和峰的相对强度的不同,其差别体现得更为明显和直观。应用红外光谱、二阶导数红外光谱和二维相关红外光谱技术,不仅可以提供西瓜霜系列产品主要化学成分的相关信息,还可以对各产品所添加的辅料类型和含量进行分析和指认。因此,红外光谱法是考察中药资源的一种简便、快速、直观、有效的方法。     

Evaluation of Physiological Characteristics,Soluble Sugars,Organic Acids and Volatile Compounds in ‘Orin’ Apples (Malus domestica) at Different Ripening Stages

‘Orin’ is a popular apple cultivar, which has a yellow-green appearance, pleasant taste, and unique aroma. However, few studies on the fruit quality characteristics of ‘Orin’ apples have been reported before. In this study, changes of the physiological characteristics were measured at different ripening stages, and the soluble sugars and organic acids were determined by high-performance liquid chromatography (HPLC). Volatile compounds were identified using the headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS). During the fruit ripening, the ‘Orin’ apple fruit weight, size, and total soluble solid were gradually increased by contrast with the titratable acidity, and the firmness decreased. The content of four soluble sugars reached the maximum at the 180 days after full bloom (DAFB) stage. Malic acid was measured as the most abundant organic acid in ‘Orin’ apples. Ethyl butyrate, hexyl propanoate, hexyl acetate and butyl acetate belonging to esters with high odor activity values (OAVs) could be responsible for the typical aroma of ‘Orin’ apples. The aim of this work was to provide information on the flavor characteristics of ‘Orin’ apples and promote this apple cultivar for marketing and processing in the future.     

固相微萃取技术的进展及其在食品分析中应用的现状

固相微萃取(SPME)是当今色谱分析中使用极为广泛的样品前处理方法,这一技术将萃取、浓缩、解吸、进样等功能集于一体,灵敏度高且操作简便。该文简要介绍了近年来SPME涂层、装置及相应技术的演变,综述了SPME在国内外食品分析中的应用现状,并讨论了国内部分研究者在采用这一技术进行定量分析时存在的一些共性问题。     

热脱附/冷阱聚焦/气相色谱/质谱法卷烟香气分析

利用热脱附装置(TDS)对烟丝粉末进行快速升温,模拟卷烟燃吸过程中蒸馏区的部分反应,用冷阱收集所脱附的物质,以GC/MS对进行定性分析.成功的分离出了有机酸、饱和烃、芳香烃、烯烃以及含氮、氧杂原子的化合物等系列超过100种有机化合物,并且还发现了典型的存在于环境中的化学污染物——邻苯二甲酸二丁酯.     

Strong decays of newly observed heavy flavor hadrons

In this talk, we briefly review the experimental status of newly observed charmed hadrons during the past years. Then we introduce the theoretical progresses on these charmed hadrons, especially our studies on the strong decays of new charmed hadrous during the past one year.