Predicting high-quality volcanic reservoirs is one of the key issues for oil and gas exploration in the Songnan gas field.Core,seismic,and measurement data were used to study the lithologies,facies,reservoir porosity,...Predicting high-quality volcanic reservoirs is one of the key issues for oil and gas exploration in the Songnan gas field.Core,seismic,and measurement data were used to study the lithologies,facies,reservoir porosity,and reservoir types of the volcanic rocks in the Songnan gas field.The primary controlling factors and characteristics of the high-quality volcanic reservoirs of the Yingcheng Formation in the Songnan gas field were investigated,including the volcanic eruptive stage,edifice,edifice facies,cooling unit,lithology,facies,and diagenesis.Stages with more volatile content can form more high-quality reservoirs.The effusive rhyolite,explosive tuff,and tuff lava that formed in the crater,near-crater,and proximal facies and in the high-volatility cooling units of large acidic-lava volcanic edifices are the most favorable locations for the development of the high-quality reservoirs in the Songnan gas field.Diagenesis dissolution,which is controlled by tectonic action,can increase the size of secondary pores in reservoirs.Studying the controlling factors of the high-quality reservoirs can provide a theoretical basis for the prediction and analysis of high-quality volcanic reservoirs.展开更多
The degradation mechanism of post-paddy was studied.The higher is the paddy drying temperature,the faster is the drying rate.If the drying temperature exceed 45 ℃,the rice taste ratio is quickly decrease.When drying ...The degradation mechanism of post-paddy was studied.The higher is the paddy drying temperature,the faster is the drying rate.If the drying temperature exceed 45 ℃,the rice taste ratio is quickly decrease.When drying temperature exceeds 45 ℃,chaos arrangement starch and hard to dissolved cell wall and starch granular will appear inside rice.With drying temperature increasing,the fat acid content of rice increases,results in a higher degree of rice aging and restrains starch gelatinizing.Those are essence factor which lead to post-drying rice taste decrease.In order to protect post-drying rice taste quality,drying temperature for paddy should below 45 ℃.展开更多
Bitterness and astringency are important sensory properties for evaluating quality of tea.The research advances in the mechanism of tea astringency and bitterness,astringent and bitter tasting components and their eva...Bitterness and astringency are important sensory properties for evaluating quality of tea.The research advances in the mechanism of tea astringency and bitterness,astringent and bitter tasting components and their evaluations were reviewed in the present paper.The astringency arises from the interaction of salivary proteins with polyphenols which depends on the structure of both the polyphenols and the proteins.Bitter and astringent compounds in tea include phenolic acids,catechins and their oxidized products,flavonol glycosides and proanthocyanidins.There are many factors influencing on astringency and bitterness including the interaction between taste substances,repeated ingestion,saliva flow and its composition and acidity.Sensory assessment and instrumental evaluation were used in the evaluation of astringency.展开更多
Aftertaste is a taste perceiption after a food or beverage is either swallowed or spat out.The primary taste processing area located in the insula was considered to be involved in aftertaste perception.The changes in ...Aftertaste is a taste perceiption after a food or beverage is either swallowed or spat out.The primary taste processing area located in the insula was considered to be involved in aftertaste perception.The changes in chemical compositions lead to the changes in aftertaste of tea.Tea fermentation,in which tea catechins are transformed into thearubigins,lead to a strong,distinctive flavor but a plain aftertaste.Theanine has a sweet taste,with little or no aftertaste.The bitter aftertaste of transglucosylated steviosides was reduced when they were converted through transglucosylation of stevioside by α-amylase.Characteristics of aftertaste include quality,intensity,and duration.Foods that have lingering aftertastes typically have long sensation durations.A surface plasmon resonance(SPR) system immobilized β-cyclodextrin indicated larger responses for the gallate-type catechins in comparison to the non-gallate-type catechins.The β-cyclodextrin/SPR system can sense the bitterastringent taste intensity of the green tea.The SPR system detected the stability of the complex between the gallatetype catechins and β-cyclodextrin,which can be interpreted as the aftertaste produced in humans by the gallatetype catechins.展开更多
Umami is one of the five basic tastes and an important taste attribute of green tea.Amino acids are major components contributing to umami taste and the top three amino acids in tea are theanine,glutamic acid and aspa...Umami is one of the five basic tastes and an important taste attribute of green tea.Amino acids are major components contributing to umami taste and the top three amino acids in tea are theanine,glutamic acid and aspartic acid.Trace of umami taste components adenosine monophosphate(AMP) and guanosine monophosphate(GMP) were detected in tea.Levels of umami taste components varied with tea cultivar,environmental conditions,fertilizer and processing method.The taste threshold of amino acids differentiated greatly and its DOT(dose over threshold) is an important indicator evaluating its contribution to umami taste.展开更多
该研究以新物种恩施促生乳杆菌(Levilactobacillus enshiensis HBUAS57009^(T))和鲊广椒伴生乳杆菌(Companilactobacillus zhachilii HBUAS52074^(T))纯种发酵、二者复配发酵及自然发酵的鲊广椒为研究对象,在使用电子鼻和电子舌对其风...该研究以新物种恩施促生乳杆菌(Levilactobacillus enshiensis HBUAS57009^(T))和鲊广椒伴生乳杆菌(Companilactobacillus zhachilii HBUAS52074^(T))纯种发酵、二者复配发酵及自然发酵的鲊广椒为研究对象,在使用电子鼻和电子舌对其风味和滋味品质进行评价的基础上,采用纯培养技术和MiSeq测序技术对其微生物群落结构进行了解析,并基于直系同源蛋白数据库(clusters of orthologous groups of proteins,COG)分析了其细菌菌群潜在的功能差异,最后建立了菌属与品质之间的相关性。感官品质结果表明,相较于自然发酵组,富集乳酸菌发酵的鲊广椒在风味品质上差异不显著(P>0.05),而其在滋味品质上有显著提升(P<0.05),且尤以L.enshiensis和C.zhachilii复配发酵组鲊广椒的滋味品质最佳。MiSeq和菌群基因功能结果表明,乳杆菌属(Lactobacillus)占绝对优势(76.85%),且随着新物种菌株的接种,相应细菌属的丰度显著增加(P<0.05),并伴随着菌群基因功能表达的显著提高(P<0.05)。相关性结果表明,细菌属与滋味指标间呈现多种正负相关性,且富集乳酸菌发酵对鲊广椒的滋味品质具有一定的积极作用,同时Companilactobacillus与Levilactobacillus在复配发酵过程中存在共生关系,进一步提升了鲊广椒的滋味品质。由此可见,新物种L.enshiensis和C.zhachilii复配接种发酵可有效提升鲊广椒的品质。展开更多
基金Project(2009CB219306)supported by the National Basic Research Program of ChinaProject supported by the Key-Lab for Evolution of Past Lift and Environment in Northeast Asia,Ministry of Education,China+1 种基金Project supported by the third-phase Project 211 at Jilin University,ChinaProject supported by the Basic Research Fund of the Ministry of Education in 2009(Innovation Team Development Program,Jilin University)
文摘Predicting high-quality volcanic reservoirs is one of the key issues for oil and gas exploration in the Songnan gas field.Core,seismic,and measurement data were used to study the lithologies,facies,reservoir porosity,and reservoir types of the volcanic rocks in the Songnan gas field.The primary controlling factors and characteristics of the high-quality volcanic reservoirs of the Yingcheng Formation in the Songnan gas field were investigated,including the volcanic eruptive stage,edifice,edifice facies,cooling unit,lithology,facies,and diagenesis.Stages with more volatile content can form more high-quality reservoirs.The effusive rhyolite,explosive tuff,and tuff lava that formed in the crater,near-crater,and proximal facies and in the high-volatility cooling units of large acidic-lava volcanic edifices are the most favorable locations for the development of the high-quality reservoirs in the Songnan gas field.Diagenesis dissolution,which is controlled by tectonic action,can increase the size of secondary pores in reservoirs.Studying the controlling factors of the high-quality reservoirs can provide a theoretical basis for the prediction and analysis of high-quality volcanic reservoirs.
文摘The degradation mechanism of post-paddy was studied.The higher is the paddy drying temperature,the faster is the drying rate.If the drying temperature exceed 45 ℃,the rice taste ratio is quickly decrease.When drying temperature exceeds 45 ℃,chaos arrangement starch and hard to dissolved cell wall and starch granular will appear inside rice.With drying temperature increasing,the fat acid content of rice increases,results in a higher degree of rice aging and restrains starch gelatinizing.Those are essence factor which lead to post-drying rice taste decrease.In order to protect post-drying rice taste quality,drying temperature for paddy should below 45 ℃.
基金financially supported by the Coca-Cola Beverage (Shanghai) Co.,Ltd
文摘Bitterness and astringency are important sensory properties for evaluating quality of tea.The research advances in the mechanism of tea astringency and bitterness,astringent and bitter tasting components and their evaluations were reviewed in the present paper.The astringency arises from the interaction of salivary proteins with polyphenols which depends on the structure of both the polyphenols and the proteins.Bitter and astringent compounds in tea include phenolic acids,catechins and their oxidized products,flavonol glycosides and proanthocyanidins.There are many factors influencing on astringency and bitterness including the interaction between taste substances,repeated ingestion,saliva flow and its composition and acidity.Sensory assessment and instrumental evaluation were used in the evaluation of astringency.
基金supported by Specialized Research Fund for the Doctoral Program of Higher Education (SRFDP No.20110101110094)
文摘Aftertaste is a taste perceiption after a food or beverage is either swallowed or spat out.The primary taste processing area located in the insula was considered to be involved in aftertaste perception.The changes in chemical compositions lead to the changes in aftertaste of tea.Tea fermentation,in which tea catechins are transformed into thearubigins,lead to a strong,distinctive flavor but a plain aftertaste.Theanine has a sweet taste,with little or no aftertaste.The bitter aftertaste of transglucosylated steviosides was reduced when they were converted through transglucosylation of stevioside by α-amylase.Characteristics of aftertaste include quality,intensity,and duration.Foods that have lingering aftertastes typically have long sensation durations.A surface plasmon resonance(SPR) system immobilized β-cyclodextrin indicated larger responses for the gallate-type catechins in comparison to the non-gallate-type catechins.The β-cyclodextrin/SPR system can sense the bitterastringent taste intensity of the green tea.The SPR system detected the stability of the complex between the gallatetype catechins and β-cyclodextrin,which can be interpreted as the aftertaste produced in humans by the gallatetype catechins.
基金financially supported by the Coca-Cola Beverage (Shanghai) Co.,Ltd
文摘Umami is one of the five basic tastes and an important taste attribute of green tea.Amino acids are major components contributing to umami taste and the top three amino acids in tea are theanine,glutamic acid and aspartic acid.Trace of umami taste components adenosine monophosphate(AMP) and guanosine monophosphate(GMP) were detected in tea.Levels of umami taste components varied with tea cultivar,environmental conditions,fertilizer and processing method.The taste threshold of amino acids differentiated greatly and its DOT(dose over threshold) is an important indicator evaluating its contribution to umami taste.
文摘该研究以新物种恩施促生乳杆菌(Levilactobacillus enshiensis HBUAS57009^(T))和鲊广椒伴生乳杆菌(Companilactobacillus zhachilii HBUAS52074^(T))纯种发酵、二者复配发酵及自然发酵的鲊广椒为研究对象,在使用电子鼻和电子舌对其风味和滋味品质进行评价的基础上,采用纯培养技术和MiSeq测序技术对其微生物群落结构进行了解析,并基于直系同源蛋白数据库(clusters of orthologous groups of proteins,COG)分析了其细菌菌群潜在的功能差异,最后建立了菌属与品质之间的相关性。感官品质结果表明,相较于自然发酵组,富集乳酸菌发酵的鲊广椒在风味品质上差异不显著(P>0.05),而其在滋味品质上有显著提升(P<0.05),且尤以L.enshiensis和C.zhachilii复配发酵组鲊广椒的滋味品质最佳。MiSeq和菌群基因功能结果表明,乳杆菌属(Lactobacillus)占绝对优势(76.85%),且随着新物种菌株的接种,相应细菌属的丰度显著增加(P<0.05),并伴随着菌群基因功能表达的显著提高(P<0.05)。相关性结果表明,细菌属与滋味指标间呈现多种正负相关性,且富集乳酸菌发酵对鲊广椒的滋味品质具有一定的积极作用,同时Companilactobacillus与Levilactobacillus在复配发酵过程中存在共生关系,进一步提升了鲊广椒的滋味品质。由此可见,新物种L.enshiensis和C.zhachilii复配接种发酵可有效提升鲊广椒的品质。
