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Full-Text Articles in Life Sciences
Correlation Analysis Of Sensory Evaluation And Texture Characteristics Of Purple Rice Fenyuan, Chen Wei-Xuan, Zhuang Wan-Xian, Wu Qian-Qian, He Heng-Tao, Hu Hai-Yin, Sun Ruo-Xin, Song Xian-Liang
Correlation Analysis Of Sensory Evaluation And Texture Characteristics Of Purple Rice Fenyuan, Chen Wei-Xuan, Zhuang Wan-Xian, Wu Qian-Qian, He Heng-Tao, Hu Hai-Yin, Sun Ruo-Xin, Song Xian-Liang
Food and Machinery
Objective: This study aimed to develop a new type of purple rice Fenyuan and evaluate its quality. Methods: The effects of the mass ratio of purple rice flour and cassava starch on the water absorption, cooking characteristics, texture characteristics and sensory quality of the Fenyuan were explored. The correlation between texture characteristics and sensory evaluation of purple rice Fenyuan was studied by Pearson correlation analysis. Results: When the mass ratio of purple rice flour to cassava starch was 1∶8, the water absorption rate of purple rice Fenyuan was 154.71%, and the cooking loss was 16.45%. Under the control of normal …
Effect Of Withering Time On Biochemical Components And Volatile Of Tea Leaves From Danxia 8, Xiao-Yan Qiao, Wei Chen, Cheng-Ying Ma, Dong Chen
Effect Of Withering Time On Biochemical Components And Volatile Of Tea Leaves From Danxia 8, Xiao-Yan Qiao, Wei Chen, Cheng-Ying Ma, Dong Chen
Food and Machinery
The comparative analysis was performed for the biochemical components, and volatile of tea leaves from Danxia 8 treated at different withering time. The regularity of biochemical characteristics and aroma profile were expected to find out by statistical methods. The results showed that tea polyphenols increased significantly from 0 h to 23 h, and then decreased significantly. The content of free amino acids increased significantly from 0 h to 16 h, while theanine decreased remarkably. The contents of free amino acids and theanine decreased significantly in the next time. At the whole withering process, caffeine content increased significantly, but theobromine decreased …
Geographic Origin Determination Of Millet Based On Near Infrared Spectroscopy Technique, Nan Li, Chun-Jie Yang
Geographic Origin Determination Of Millet Based On Near Infrared Spectroscopy Technique, Nan Li, Chun-Jie Yang
Food and Machinery
In order to provide a scientific method for the geographic origin determination of millet, a portable near-infrared (NIR) spectrometer was used in combination with other methods, including principal component analysis (PCA), linear discriminant analysis (LDA) and multi-layer perceptron neural network (MLP-NN). The results showed that, for PCA model, samples from different places except Shanxi, Henan and Heilongjiang provinces clustered into different groups significantly. Millet samples from different origins could be effectively discriminated by FLDA and MLP-NN. The MLP-NN model was better than FLDA model in recognition rate. The recognition accuracy of the two models for the predication set were 92.3% …
Effects Of Different Wheat Flour Quality Characteristics On Steamed Bread Quality, Ya-Ping Yong, Cui-Xia Gao, Yan-Ru Wang, Yun-Ling Li, Xiao-Bing Zhu, Jing Su
Effects Of Different Wheat Flour Quality Characteristics On Steamed Bread Quality, Ya-Ping Yong, Cui-Xia Gao, Yan-Ru Wang, Yun-Ling Li, Xiao-Bing Zhu, Jing Su
Food and Machinery
With fourteen kinds of Hetao wheat flour as the research object, the effects of wheat flour quality indexes, stretching indexes and alveograph indexs on steamed bread quality indexes were analyzed by principal component analysis and clustering analysis. The results showed that wet gluten and protein were positively correlated with the elasticity and resilience of steamed bread, and the correlation coefficients were 0.822, 0.791, 0.643 and 0.752, respectively. The alveograph index P value, W value and Ie value were significantly positively correlated with the specific volume of steamed bread (the correlation coefficient was 0.768 and 0.709). The contribution rate of variance …
Geographical Origin Traceability Discrimination Of Chongming Rice Wine, Xing Liu, Qai-Cai Zhang, Chun-Xia Yao, Wei-Guo Song
Geographical Origin Traceability Discrimination Of Chongming Rice Wine, Xing Liu, Qai-Cai Zhang, Chun-Xia Yao, Wei-Guo Song
Food and Machinery
Shanghai Chongming rice wine was used as the main research subject in this study. The natural abundance of hydrogen and oxygen stable isotopes (δ2H and δ18O values), mineral elements and free amino acids content were analyzed. The discriminant models of Chongming rice wines were established and the characteristic variables were screened by principal component analysis (PCA) and partial least squares discriminant analysis (PLS-DA). The results showed that the δ2H and δ18O values, mineral elements and free amino acids content in rice wines from different geographic origins were different, but only δ2 …
Variation Analysis Of Conventional Chemical Component Content And Sensory Quality Among Different Sections Of Full Flavor, Yi-Qiong Ma, Chao Liu, Liang-Kun Cheng, Bao-Lin Wang, Qian Yao, Yue Li, Ting Cui, Wen-Chao Zheng, Xin-Ling Yang, Mao-Lin Liu
Variation Analysis Of Conventional Chemical Component Content And Sensory Quality Among Different Sections Of Full Flavor, Yi-Qiong Ma, Chao Liu, Liang-Kun Cheng, Bao-Lin Wang, Qian Yao, Yue Li, Ting Cui, Wen-Chao Zheng, Xin-Ling Yang, Mao-Lin Liu
Food and Machinery
In order to provide evidence for cutting and processing of full flavor style flue-cured tobacco leaf in Henan full flavor style flue-cured tobacco leaves, C3F grade tobacco leaf samples in Pingdingshan were sliced into ten portions. In order to study the variation of conventional chemical component content and sensory quality of Henan full flavor style flue-cured tobacco leaves among different sections, using the method of principal component analysis and clustering analysis. The result showed that: the chemical component content of flue-cured tobacco presented otherness and regularity. The content of total nicotine, protein, ratio of nitrogen and nicotine, aroma quality, aroma …
Optimization On Fermentation Process Of High Antioxidant Activity Of Malus Doumeri Fruits Beverage, Tian-De Cheng, Qing-Tong Xie, Li-Jun You
Optimization On Fermentation Process Of High Antioxidant Activity Of Malus Doumeri Fruits Beverage, Tian-De Cheng, Qing-Tong Xie, Li-Jun You
Food and Machinery
The comprehensive evaluation model of antioxidant capacity of Malus doumeri fruits beverage was determined by principal component analysis. Based on the antioxidant capacity of fermented beverage of Malus doumeri fruits, the single factor test and the response surface methodology were used to find out optimal fermentation conditions. Results showed that the comprehensive antioxidant capacity of Malus doumeri fruits fermented beverage was F综合=1.214 2×(0.386 2F1+0.241 2F2+0.196 2F3). The optimal fermentation parameters of antioxidant fermented beverage of Malus doumeri fruits were: starting at pH 5.0, fermentation temperature 30 ℃, adding 20 g/100 mL of …
Evaluation Of The Effect Of Kiwifruit Cultivars On The Quality Of Kiwifruit Chips, An Chuan-Hui, Huang Wen-Jun, Zhong Cai-Hong, He Jian-Jun, Chen Xue-Ling, Zhang Qi
Evaluation Of The Effect Of Kiwifruit Cultivars On The Quality Of Kiwifruit Chips, An Chuan-Hui, Huang Wen-Jun, Zhong Cai-Hong, He Jian-Jun, Chen Xue-Ling, Zhang Qi
Food and Machinery
Objective: The aim of this study was to analysis the effect of cultivars on the adaptability of kiwifruit processing to chips while six cultivars of kiwifruit were used as the raw material. Methods: Kiwifruit chips were prepared by the method of vacuum freeze-dried. Sensory evaluation and nine indexes such as the yield of kiwifruit chips, water-soluble pectin, acid-soluble pectin, soluble sugar, total acid content, sugar-acid ratio. ascorbic acid content, hardness and crispness of kiwifruit chips were analyzed. Results: There were significantly differences among yield, nutrient content and sensory indicators in kiwifruit chips while the kiwifruit chips were …
Construction Of Evaluation Model Of Volatile Flavor Intensity Of Cyclic Stewed Beef Based On Principal Component Analysis, Meng Xiang-Ren, Gao Zi-Wu, Wang Heng-Peng, Tu Ming-Liang, Wu Dan-Xuan, Gao Su-Min, Liu Zong-Zhen
Construction Of Evaluation Model Of Volatile Flavor Intensity Of Cyclic Stewed Beef Based On Principal Component Analysis, Meng Xiang-Ren, Gao Zi-Wu, Wang Heng-Peng, Tu Ming-Liang, Wu Dan-Xuan, Gao Su-Min, Liu Zong-Zhen
Food and Machinery
Objective:In order to evaluate the difference of characteristic flavor intensity between different times of cyclic stewed beef.Methods:The volatile flavor compounds in circulating stewed beef were determined by solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS), and the key flavors with important contribution were screened out according to the relative odor activity value. The flavor substances contributed by circulating stewed beef were analyzed by principal component analysis, the flavor intensity evaluation model of cyclic stewed beef was established, and the comprehensive evaluation of cyclic stewed beef was carried out combined with sensory evaluation.Results:The seven key flavourings were n-hexanal, …
Quality Evaluation Of 21 Kinds Of Non-Waxy Proso Millet Based On Principal Component Analysis, Zhao Ning, Xie Fei, Liang Ji-Bao, Feng Bai-Li, Du Shuang-Kui
Quality Evaluation Of 21 Kinds Of Non-Waxy Proso Millet Based On Principal Component Analysis, Zhao Ning, Xie Fei, Liang Ji-Bao, Feng Bai-Li, Du Shuang-Kui
Food and Machinery
Objective: This study aimed to evaluate the quality of different non-waxy proso millet varieties. Methods: 21 non-waxy proso millet varieties were selected as experimental materials, and their nutritional composition, pasting characteristics, cooking characteristics and texture characteristics were measured. The quality difference and index correlations between different non-waxy proso millet varieties were analyzed and compared. Principal component analysis was used to evaluate their quality. Results: The texture characteristics, crude fat content, setback, breakdown and final viscosity had great differences among the tested varieties, and the variation coefficient of pasting temperature and starch content was small, which were relatively …
Quality Comprehensive Assessment And Measurement Amino Acid Content Of 12 Varieties Of Millet, Sun Qiang, Guo Yong-Xia
Quality Comprehensive Assessment And Measurement Amino Acid Content Of 12 Varieties Of Millet, Sun Qiang, Guo Yong-Xia
Food and Machinery
Objective: This study aimed to provide the basis for selection and identification, quality breeding and comprehensive processing and utilization of millet germplasm resources. Methods: 12 varieties of millet were used to be tested objects, amino acid content of millet were measured, and then the content of 17 kinds of amino acids in millet were used to be evaluation index and applied to principal component analysis and comprehensive evaluation of quality. Millet varieties were clustered by clustering analysis. Results: The affected order of millet varieties on the content of 17 kinds of amino acids was Ser＞Lys＞Arg＞His＞Met＞Ile＞Thr＞Gly＞Pro＞Tyr＞Phe＞Asp＞Cys＞Glu＞Leu＞Val＞Ala. 2 principal …
Determination And Principal Component Analysis Of 8 Kinds Of Bioactive Substances In Different Flaxseed Vareties, Sun Qiang, Wang Li-Yan, Jing Rui-Yong, Guo Yong-Cia
Determination And Principal Component Analysis Of 8 Kinds Of Bioactive Substances In Different Flaxseed Vareties, Sun Qiang, Wang Li-Yan, Jing Rui-Yong, Guo Yong-Cia
Food and Machinery
Objective：Thisstudy aimedto investigatethedifference of bio activators from different flaxseed .Methods： 12flaxseed varieties were used as study objectives， 8kindsofbioac-tivat ors from different varieties of flaxseed were measured andanalyzed by principal component and clustering.Results：Theorder of effect of flaxseed varieties on bioactive substances was asfollows：lignan＞total cyanide＞flavone＞phytosterol＞total phe-no lic acid＞to cop hero nic acid＞FRAP value＞DP PH value.3 principal components were extracted by principal component a-nalysis and their accumulative contribution ratereach to82.925%.The first， second and third principal component weremainly determined by flavone and FRAP values， lignan and to co-p hero nic acid， total cyanide and total phenolic acid， respectively.12 flaxseed …
Effects Of Different Drying Methods On Volatile Substances Of Taro Slices, Yang Yu, Liang Duan, Song Pei, Wang Xue-Qing, Dong Zhong, Sun Xue, Liu Yun-Hong
Effects Of Different Drying Methods On Volatile Substances Of Taro Slices, Yang Yu, Liang Duan, Song Pei, Wang Xue-Qing, Dong Zhong, Sun Xue, Liu Yun-Hong
Food and Machinery
Objective: This study aimed to explore the effects of different drying methods on the volatile components of taro slices. Methods: Volatile compound composition and volatile characteristics of five different drying methods of dried taro slices were studied. Taro and the ones dried by five drying methods, i.e. hot-air drying (HAD), contact-ultrasound enhanced hot-air drying (CU-HAD), far-infrared radiation drying (FIRD), contact-ultrasound enhanced far-infrared radiation drying (CU-FIRD) and freeze drying (FD),were analyzed by gas chromatography-mass spectrometry (GC-MS) with water-vapor distillation method. Volatile components were analyzed in conjunction with principal component analysis (PCA). Results: A total of 149 volatile compounds …
Differential Analysis Of Volatile Substances In Fresh Gastrodia Elata From Different Varieties And Origin, Sun Hai-Yan, Hao Dan-Qing, Li Xin-Sheng, Jin Wen-Gang
Differential Analysis Of Volatile Substances In Fresh Gastrodia Elata From Different Varieties And Origin, Sun Hai-Yan, Hao Dan-Qing, Li Xin-Sheng, Jin Wen-Gang
Food and Machinery
Objective:This study aimed to analyze the differences of volatile compounds among fresh Gastrodia elata of different varieties and origins.Methods:Volatile components of fresh G. elata from six origin and three varieties were analyzed by gas chromatography-ion mobility spectrometry (GC-IMS) technology, and quantified and qualitatively from different angles using VOCal and Reporter, Gallery Plot and Dynamic PCA inserts and "nearest neighbor" fingerprint analysis.Results:In this study, a total of 75 kinds of volatile compounds were detected. Among them, 45 kinds of compounds were identified, including 16 aldehydes, 9 esters, 6 alcohols, 5 ketones and 3 acids. Principal component …
Rock Tea Packaging Design Based On Perceptual Engineering, Chen Jing-Wen
Rock Tea Packaging Design Based On Perceptual Engineering, Chen Jing-Wen
Food and Machinery
According to the perceptual engineering research paradigm, rock tea packaging design research framework of perceptual engineering is used as a guide to determine the typical samples and core perceptual vocabulary of rock tea packaging through various methods such as literature search, expert evaluation, KJ method, questionnaire survey, etc. The semantic difference method is used to quantify user perceptions and conduct principal component analysis to arrive at rock tea packaging presenting four core perceptual attributes: bright, environmentally friendly, exquisite and the mapping relationship between the core perceptual vocabulary and design elements was obtained through class category analysis to obtain a rock …
Quality Comprehensive Assessment Of Different Maize Varieties Based On Aminoaicds Content, Sun Qiang, Guo Yong-Xia
Quality Comprehensive Assessment Of Different Maize Varieties Based On Aminoaicds Content, Sun Qiang, Guo Yong-Xia
Food and Machinery
Objective:To study quality difference of different maize varieties based on amino acid content.Methods:16 Xinyumaize series varieties were used to be tested materials, amino acid content of corn kernel were measuredand used to be evaluation index and applied to principal component analysis and clustering analysis.Results:The affected order of maize varieties on 16 amino acid content was Met＞His＞Tyr＞Pro＞Thr＞Leu＞Glu＞Ser＞Phe＞Val＞Asp＞Ala＞Ile＞Gly＞Arg. 2 principal components were extracted by principal component analysis, its accumulative variance contribution rate reach to 90.227%, Ala, Ser, Glu, Leu, Asp, Phe and Met can be used to comprehensive assessment index of 16 maize varieties. Based on amino …
Determination Of Seven Kinds Of Saponins In Panax Japonicus C. A. Mey From Different Regions By Chemometric Evaluation, Zhang Si-Min, Zhang Ye, Wu Hong-Nian, Liu Long-Ji, Shen Pei-Yao, Yan Jian-Ye, Yang Lei
Determination Of Seven Kinds Of Saponins In Panax Japonicus C. A. Mey From Different Regions By Chemometric Evaluation, Zhang Si-Min, Zhang Ye, Wu Hong-Nian, Liu Long-Ji, Shen Pei-Yao, Yan Jian-Ye, Yang Lei
Food and Machinery
Objective:This study aimed to establish UPLC method for simultaneous determination of seven kinds of saponins in Panax japonicus and evaluate its quality combined with chemometrics analysis.Methods:ACQUITY UPLC BEH C18 column (2.1 mm×100 mm, 1.7 μm) was used, and the mobile phase was water (A)-acetonitrile (B) with gradient elution. The flow rate was 0.4 mL/min, at 30 ℃, and the injection volume was 1 μL detected 203 nm. Cluster analysis, principal component analysis (PCA) and quality fluctuation analysis in chemometrics were used to identify the content determination results, in order to analyze the similarities and differences …
Pork Quality Identification Based On Principal Component Analysis And Improved Support Vector Machine, Zhang Bao-Xia
Pork Quality Identification Based On Principal Component Analysis And Improved Support Vector Machine, Zhang Bao-Xia
Food and Machinery
Objective:In order to eliminate the large amount of redundant information in near-infrared spectroscopy and to improve the accuracy of pork quality identification, and to establish a method for rapid identification of pork quality.Methods:Principal component analysis was used to reduce the dimensionality of pork spectrum data and the characteristic wavelengths of pork spectrum were selected. The parameters of the support vector machine (SVM) model were optimized by the salp swarm algorithm. Pork quality recognition model was proposed based on an improved support vector machine optimized by salp swarm algorithm.Results:compared with grey wolf optimization algorithm improved SVM (GWO-SVM), grid …
Effect Of Processing Technology On The Volatile Flavor Components Of Zhijiang Duck, Gong Yao-Qian, Liu Hong-Mei, Luo Feng-Lian, Liu Yan
Effect Of Processing Technology On The Volatile Flavor Components Of Zhijiang Duck, Gong Yao-Qian, Liu Hong-Mei, Luo Feng-Lian, Liu Yan
Food and Machinery
In order to study the effect of processing technology on the volatile flavor components of Zhijiang duck, SPME combined with GC-MS spectrometry was used to detect the types and types of volatile flavor substances in the four stages of raw meat, fried, fried, and sterilized. Relative content. The results showed that the number of volatile flavor components after the four processing stages of raw meat, deep-fried, fried, and sterilized were 44, 19, 39, and 39, respectively. Among them, aldehydes, terpenes, alcohols, and ketones are the main flavor substances, followed by esters, alkanes, and other heterocyclic compounds. Principal component analysis showed …
Quality Evaluation Of Guizhou Kidney Beans Based On Principal Component Analysis, Wang He-Zhu, Zhu Yong, Zhu Yi, He You-Xun, Qin Li-Kang, Liang Ya-Li
Quality Evaluation Of Guizhou Kidney Beans Based On Principal Component Analysis, Wang He-Zhu, Zhu Yong, Zhu Yi, He You-Xun, Qin Li-Kang, Liang Ya-Li
Food and Machinery
Seven types of Guizhou kidney beans were used to evaluate their quality based on principal component analysis of main nutritional components. The results showed that the content of protein in kidney beans ranged from 19.11% to 23.69%. The total contents of the dietary fiber were found ranging from 23.09% to 27.60%, and those in British red bean were the highest. Seven kinds of kidney beans were rich in Ca, Mg, P, and K, ranging from 0.09% to 0.20%, 0.19% to 0.29%, 0.45% to 0.61%, and 1.48% to 1.69%, respectively; The contents of glutamic acid, aspartic acid, and leucine in these …