Chemosensoric approaches for taste and odor characteristics each broccoli floret by different storage conditions analyzed using electronic sensors.

This study was to identify taste and volatile characteristics in broccoli florets under various storage conditions (room and cold temperatures). Electronic tongue (E-tongue) analysis revealed that the differences were not represented obviously according to the storage temperatures. The sourness sensor (SRS) was the highest in the 2nd week, and the saltiness sensor (STS) was the highest in the 1st week.

Oven-Roasting Effects the Fatty Acid Composition, Antioxidant Properties, and Oxidative Stability of Pomegranate ( L.) Seed Oil.

In this study, we investigated the effect of roasting conditions and time on the physicochemical properties of pomegranate seed oil. We analyzed the fatty acid, total phenolic, flavonoid, tocopherol, and phytosterol contents of pomegranate seed oil extracted under four conditions: raw, heated at 160°C for 15 min, heated at 160°C for 20 min, and heated at 180°C for 10 min, which included three that were well-established to enhance nutritional and flavor properties. Furthermore, the oxidative stability was evaluated based on the acid value, peroxide value, and induction period.

Comparative study on volatile compounds and taste components of various citrus cultivars using electronic sensors, GC-MS, and GC-olfactometry.

Various citrus fruits' flavor compounds were analyzed using an electronic sensor (E-sensor), and odor-active compounds were identified using gas chromatography-mass spectrometry-olfactometry (GC-MS-O). In the E-tongue analysis, the intensity of sweetness, saltiness, and bitterness was highest in , while sourness and umami were highest in C. .

Investigation of volatile profiles and odor-active compounds in separated by different polarities using GC/MS, GC-olfactometry and electronic-nose system.

This research investigated volatiles and odor active compounds in . Heterocyclics were mainly extracted from hexane and dichloromethane extracts. Ketones were mainly detected from butanol fraction, and alcohols were mainly extracted from the ethanol fraction.

The inhalation effect of var. on physiological parameters in chronically stressed rats.

This study evaluated the effects of inhaling var. (OFA) extracts in Sprague-Dawley (SD) rats experiencing chronic stress. Rats were exposed to restraint stress or circadian disruption and were inhaled either distilled water or OFA extracts.

Physicochemical and chemosensory properties of pomegranate (Punica granatum L.) seeds under various oven-roasting conditions.

This study investigated the effects of oven-roasting temperature (160, 180, and 200 ℃) and time (5, 10, 15, and 20 min) on pomegranate seeds. Physicochemical properties, such as color (L*, a*, and b* values), browning index (BI), total phenolic and flavonoid contents, 2,2-diphenyl-1-picrylhydrazyl radical scavenging capacity, and chemosensory properties, including taste and volatile compounds, were analyzed. The L* and a* values, and level of sourness, umami, sweetness, and terpenes decreased, whereas the b* value, BI, and level of saltiness, bitterness, furan derivatives, pyrazines, and sulfur-containing compounds, increased with roasting time.

Chemosensory of hemp seed oil extracted with hemp seed( L.) roasted under various conditions using electronic sensors and GC-MS/Olfactometry.

This study analyzed the flavor of six types of hemp seed oil (HSO) extracted with roasted hemp seed (RHS) under various conditions (Raw, 140 °C_9 min, 140 °C_12 min, 160 °C_12 min, 180 °C_6 min). Electronic tongue (E-tongue), electronic nose (E-nose), GC-MS (gas chromatography-mass spectrometry), and GC-O (gas chromatography-olfactometry) were used for HSO flavor analysis. As a result of the E-tongue analysis, the sweetness tends to increase in most samples as roasting.

Chemometric approach for an application of Atlantic salmons () by-product for potential food sources.

This study identified the aroma profile of salmon by-product for high utilization of by-products, including hydrolysates of head, frame, and skin were treated with reducing sugars and thermal processing. Electronic nose (E-nose) and gas chromatography-mass spectrometry (GC-MS) coupled with gas chromatography-olfactometry (GC-O) were used to analyzed the aroma profile. A total of 140 and 90 volatile compounds were detected through E-nose and GC-MS respectively, and the main volatile compounds were aldehydes.

Impact of roasting conditions on physicochemical, taste, volatile, and odor-active compound profiles of L. (cv. Yellow Bourbon) using electronic sensors and GC-MS-O using a multivariate approach.

This study investigated the effects of roasting conditions on the physicochemical, taste, and volatile and odor-active compound (OAC) profiles of L. At 150 ℃, roasting increased chlorogenic acid, total flavonoids, and caffeine concentrations. However, umami and sourness sensor decreased during the roasting process.

Different Oncologic Outcomes According to Margin Status (High-Grade Dysplasia vs. Carcinoma) in Patients Who Underwent Hilar Resection for Mid-Bile Duct Cancer.

Margin positivity after hilar resection (HR) for bile duct cancer is commonly observed due to its longitudinal spread along the subepithelial plane; nevertheless, we cannot draw conclusions regarding the prognostic effects of margins with high-grade dysplasia (HGD) or carcinoma. We aimed to investigate the oncologic effect according to the margin status after HR, particularly between the R1 HGD and the R1 carcinoma. From 2008 to 2017, 149 patients diagnosed with mid-bile duct cancer in Samsung Medical Center, South Korea, were divided according to margin status after HR and retrospectively analyzed.

Evaluation of the Chemosensoric Properties of Commercially Available Dog Foods Using Electronic Sensors and GC-MS/O Analysis.

Pet owners think of their animals as part of their family, which further promotes the growth of the pet food market, encouraging pet owners to select nutritious, palatable, and high-quality foods for pets. Therefore, the evaluation of taste and volatile compounds in pet foods is essential to improve palatability. In this study, the sensory characteristics of taste and odor compounds in 10 commercially available dry dog foods were investigated using electronic tongue (E-tongue), electronic nose (E-nose), gas chromatography-mass spectrometry (GC-MS), and gas chromatography-olfactometry (GC-O).

Microbiota dysbiosis associated with type 2 diabetes-like effects caused by chronic exposure to a mixture of chlorinated persistent organic pollutants in zebrafish.

Mixtures of chlorinated persistent organic pollutants (C-POPs-Mix) are chemically related risk factors for type 2 diabetes mellitus (T2DM); however, the effects of chronic exposure to C-POPs-Mix on microbial dysbiosis remain poorly understood. Herein, male and female zebrafish were exposed to C-POPs-Mix at a 1:1 ratio of five organochlorine pesticides and Aroclor 1254 at concentrations of 0.02, 0.

Analysis of volatile and non-volatile compound profiles of wintering radish produced in Jeju-island by different oven roasting temperatures and times using electronic nose and electronic tongue techniques via multivariate analysis.

The present study is to investigate the non-volatile and volatile profiles in radish according to the different oven roasting processing. In non-volatile compound profiles, different roasting temperatures (140-200 °C) and times (5, 10, 15, and 20 min) influenced non-volatile compounds in radishes, and high temperature roasted radish represented obvious changes than low temperature roasted radish. In volatile profiles, high temperature roasted radish were generated a higher number of Maillard reactions-related volatiles, including furfurals and 2-ethyl-5-methylpyrazine, than low temperature roasted radish.

Chemical sensory investigation in green and roasted beans Coffea arabica L. (cv. Yellow Bourbon) by various brewing methods using electronic sensors.

This study investigated the effects of four brewing methods (cold and hot brew, espresso, and cezve) on the chemical sensory properties of green and roasted coffee beans (cv. Yellow Bourbon) extract. The caffeine and chlorogenic acid contents of the coffee were analyzed using HPLC.

Intraoperative Positive Pancreatic Parenchymal Resection Margin: Is It a True Indication of Completion Total Pancreatectomy after Partial Pancreatectomy for Pancreatic Ductal Adenocarcinoma?

Background: Total pancreatectomy (TP) can be performed in cases with positive resection margin after partial pancreatectomy for pancreatic cancer. However, despite complete removal of the residual pancreatic parenchyme, it is questionable whether an actual R0 resection and favorable survival can be achieved. This study aimed to identify the R0 resection rate and postoperative outcomes, including survival, following completion TP (cTP) performed due to intraoperative positive margin.

Olfactory Stimulation with Volatile Aroma Compounds of Basil ( L.) Essential Oil and Linalool Ameliorates White Fat Accumulation and Dyslipidemia in Chronically Stressed Rats.

We explored the physiological effects of inhaling basil essential oil (BEO) and/or linalool and identified odor-active aroma compounds in BEO using gas chromatography/mass spectrometry (GC-MS) and GC-olfactometry (GC-O). Linalool was identified as the major volatile compound in BEO. Three groups of rats were administered BEO and linalool via inhalation, while rats in the control group were not.

Olfactory Stimulation by Fennel ( Mill.) Essential Oil Improves Lipid Metabolism and Metabolic Disorders in High Fat-Induced Obese Rats.

In this study, odor components were analyzed using gas chromatography/mass spectrometry (GC/MS) and solid-phase microextraction (SPME), and odor-active compounds (OACs) were identified using GC-olfactometry (GC-O). Among the volatile compounds identified through GC-O, -anisaldehyde, limonene, estragole, anethole, and trans-anethole elicit the fennel odor. In particular, -anethole showed the highest odor intensity and content.

A comprehensive study for taste and odor compounds using electronic tongue and nose in broccoli stem with different thermal processing.

This study analyzed taste and odor profiles in broccoli stems with different methods of thermal processing using electronic tongue and electronic nose. In electronic tongue analysis, umami and bitterness were obviously changed upon thermal processing, however, saltiness, sweetness, and sourness showed slight variations. Between raw and thermally processed broccolis, microwaved broccoli showed the highest changes of tastes based on raw broccoli, however, blanched broccoli showed similar tastes to raw broccoli compared with the others.

Chemosensory approach supported-analysis of wintering radishes produced in Jeju island by different processing methods.

The purpose of this study was to investigate sensory characteristics in radishes, processed through different methods, using chemosensory-assisted instruments. For electronic tongue (E-tongue) analysis, freeze-dried radish was high in the sensor values of sourness, umami, and sweetness, however, the saltiness was the lowest. In particular, the sensor values of taste freeze-dried radish have changed more than that of thermally processed radishes.

Realistic Advantages of Early Surgical Drain Removal after Pancreatoduodenectomy: A Single-Institution Retrospective Study.

The latest guidelines from the Enhanced Recovery After Surgery (ERAS) Society stated that early drain removal after pancreatoduodenectomy (PD) is beneficial in decreasing complications including postoperative pancreatic fistulas (POPFs). This study aimed to ascertain the actual benefits of early drain removal after PD. The data of 450 patients who underwent PD between 2018 and 2020 were retrospectively reviewed.

Clinical outcome of percutaneous lumbar foraminoplasty using a safety-improved device in patients with lumbar foraminal spinal stenosis.

Lumbar foraminal spinal stenosis (LFSS) is defined as the narrowing of the nerve root exit associated with a herniated intervertebral disc, osteoarthritic changes in the facet joints, or a hypertrophied ligamentum flavum, which can provoke neurogenic claudication. To achieve effective and safe decompression of the lumbar spinal foramen, a specially designed instrument (Claudicare, SEAWON Meditech, Bucheon-si, Gyeonggi-do, Republic of Korea) for percutaneous lumbar foraminoplasty (PLF) was invented. The purpose of this study was to evaluate the clinical efficacy and safety of the newly devised instrument in patients with LFSS.

Pharmacokinetic properties and antitumor efficacy of the 5-fluorouracil loaded PEG-hydrogel.

Background: We have studied the in vitro and in vivo utility of polyethylene glycol (PEG)-hydrogels for the development of an anticancer drug 5-fluorouracil (5-FU) delivery system.

Methods: A 5-FU-loaded PEG-hydrogel was implanted subcutaneously to evaluate the drug retention time and the anticancer effect. For the pharmacokinetic study, two groups of male rats were administered either an aqueous solution of 5-FU (control group)/or a 5-FU-loaded PEG-hydrogel (treated group) at a dose of 100 mg/kg.

Neural correlates of top-down processing in emotion perception: an ERP study of emotional faces in white noise versus noise-alone stimuli.

In the present study, we investigated the neural correlates underlying the perception of emotion in response to facial stimuli in order to elucidate the extent to which emotional perception is affected by the top-down process. Subjects performed a forced, two-choice emotion discrimination task towards ambiguous visual stimuli consisted of emotional faces embedded in different levels of visual white noise, including white noise-alone stimuli. ERP recordings and behavioral responses were analyzed according to the four response categories: hit, miss, false alarm and correct rejection.