Shanxi aged vinegar (SAV), Zhenjiang aromatic vinegar (ZAV), Sichuan bran vinegar (SBV), and Fujian monascus vinegar (FMV) are the representative Chinese traditional vinegars. However, the basic differential compositions between the four vinegars are unknown. In this study, compositions of commercial vinegar were investigated to evaluate the influence of diverse technologies on their distinct flavor.
View Article and Find Full Text PDFMelanoidins, making general contribution to the food characteristics, are extensively generated in the production of Chinese traditional vinegar; however, their effect on flavor modification remains unknown. This study investigated the changes in the melanoidins of Zhenjiang aromatic vinegar (ZAV) during decoction, and the interactions of crude melanoidins (CM) and pure melanoidins (PM) from decocted and undecocted ZAV with mixed aroma compounds were compared. With the exception of CN, OH and CH, chemical bonds and groups varied among the four types of melanoidins.
View Article and Find Full Text PDFConf Proc IEEE Eng Med Biol Soc
October 2012
Lesion or degeneration of the cerebellum can profoundly impair adaptive control of reaching in humans. Computational models have proposed that internal models for motor action form in the cerebellum and influence planned motor output through the cerebello-thalamo-cortical pathway. However, lesions in the cerebellar thalamus have not been consistently shown to result in motor adaptation impairment.
View Article and Find Full Text PDFLesion or degeneration of the cerebellum can profoundly impair adaptive control of reaching in humans. Computational models have proposed that internal models that help control movements form in the cerebellum and influence planned motor output through the cerebello-thalamo-cortical pathway. However, lesion studies of the cerebellar thalamus have not consistently found impairment in reaching or adaptation of reaching.
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