SEASONALITY OF SELECTED NUTRITIONAL CONSTITUENTS OF EDIBLE DELMARVA SEAWEEDS

Edible seaweeds have not been thoroughly explored for food, medicinal, or industrial purposes in the United States. This study compared selected proximate constituents of three edible seaweed species (Ulva lactuca L., Fucus vesiculosus L., and Gracilaria tikvahiae McLachan) at two sites for possible future development as a food crop on the Delmarva Peninsula. Sampling was conducted bimonthly at Chincoteague Memorial Park, Virginia, and Indian River Inlet, Delaware, from 2005 to 2008. Proximate constituents of moisture, ash, dietary fiber, proteins, and fat were measured seasonally and calorific values were calculated. Data were analyzed using correlation, paired samples t‐tests and one‐ and two‐way ANOVA. Significant variations in the proximate constituents were found among seasons, species, and between sites. The brown seaweed (Fucus) at both sites had higher fiber, fat, and ash (mineral) content than the green (Ulva) or the red (Gracilaria). Ulva and Gracilaria had higher protein content than Fucus. Seaweeds from Delaware had more fat, ash, and protein than from Virginia, potentially because of the more polluted, nutrient rich environment at the Delaware site. Positive correlations between seaweed fat and protein content may indicate an increase in the synthesis of both components under optimal growth conditions. Species' physiology differences and the water quality at the two sites likely impacted proximate constituent values. This study contributed new information to the existing body of knowledge in the areas of nutrition and ecology of seaweeds and their potential as a cash crop.     

TEMPORAL ASPECTS OF HEDONIC RESPONSES1

Continuous measurement of degree of liking for chocolate milk varying in milkfat (0–36%) showed significant fluctuations over the 80 s test period. For 17 judges, samples with intermediate fat levels received maximum liking 20–30 s after placement in the mouth then declined to neutral (neither like nor dislike). The nonfat sample gave a flat, neutral response across time while the 36% fat sample was initially neutral, reached maximum dislike at approximately 20 s then gradually returned to neutral. For 5 judges, increasing degree of liking was expressed for increasing fat levels. For both groups, maximum and minimum time-intensity (T-I) measurements correlated significantly with results from conventional hedonic scaling on a 20-cm line. Degree of liking was unaffected by swallowing or expectorating samples by either T-I or scaling. Thus, similar to perceived intensity, hedonic responses are not static, but show systematic changes during tasting, i.e., from the time the sample is placed into the mouth, through expectoration (or swallowing) until a steady (usually neutral) state is reached.     

THE HEDONIC TONES OF ARTIFICIAL SWEETENERS AND THEIR MIXTURES

0s rated their liking or disliking of aqueous concentrationsof glucose, Na and Ca cyclamate, Na and Ca saccharin, and pairwisemixtures of artificial sweeteners at varying concentrations.Hedonic tones did not add arithmetically - the unpleasantnessof a mixture was often substantially more than the unpleasantnessof the components. Adequate predictions of hedonic tones ofmixtures must be made by referring back to the taste qualitiesof the mixture. This necessity for intermediate steps (i.e.,consideration of the sensory aspect) constrains considerablythe development of models which predict mixture hedonics fromthe hedonics of the mixture components evaluated separately.     

基诺族传统食用植物的民族植物学研究

基诺族是国务院１９７９年确认的我国第５６个民族,至今仍依赖于歇农业即刀耕火种为生,自给自足的自然经济是他们主要经济形式。除在轮歇地内栽培少数几种作物外,基诺族的菜肴绝大部分采自其周围的林地、山野。本文记述了基诺族的传统食用植物１７９种,其中野菜类８６种、野生水果类３７种,栽培植物５４种。     

EVALUATION OF WINE QUALITY USING A SMALL-PANEL HEDONIC SCALING METHOD

A hedonic scoring method for evaluating wines with a small panel was examined for reliability, effects of training level and agreement with a traditional 20-point scoring technique. The method was found to differentiate among qualities of 14 domestic Sauvignon Blanc wines with good reliability. Four panels were tested, three with a high degree of experience in wine judging and a fourth consisting of fine wine consumers with no special training. The three experienced panels agreed well about the wines' quality scores. Mean panel scores were less highly correlated (although still positive) with the untrained panel, which showed higher variability and lower reliability. Mean scores from the hedonic method were correlated at r =+0.94 with mean scores from a 20-point quality judging procedure. The small panel hedonic method is suitable for generating quality scores for consumer guidance in large scale wine surveys, as are commonly found in popular wine periodicals.     

食用保健精制鱼油的开发

海鱼中富含对心血管病、癌症等中老年疾病有特殊疗效的成分——EPA、DHA等高级不饱和脂肪酸,对提取浓缩精制的原料选择,目前国外是采用优质鱼料提取的鱼油,我国多属鱼肝油系列;而占鱼产量70％以上的工业鱼粉鱼油则未利用。为了开发鱼粉鱼油的综合利用,根据我国鱼油主要来自鱼粉鱼油的实情,本文主要论证用湿法鱼粉鱼油开发研制食用保健精制鱼油的可行性。     

HEDONIC R-INDEX MEASUREMENT OF TEMPERATURE PREFERENCES FOR DRINKING BLACK COFFEE

R-index measures were obtained from judges who ranked black coffees for preferred drinking temperature. Preferred temperatures were above thermal pain and thermal damage thresholds. The least preferred temperature was below the oral thermal pain threshold. Similar results were obtained with a ranking for temperatures that judges felt were most likely to be served in a coffee shop. Observations of customers in coffee shops indicated that they began sipping coffee at similar high temperatures.     

A CHEMOSYSTEMATIC STUDY OF SELECTED TAXA OF CAPSICUM

Six taxa of Capsicum were chosen for a comparative chemosystematic study. A “key” individual from each taxon was selected for intensive chemical investigation. Thirteen flavonoids were isolated from leaf material and characterized by paper chromatography and absorption spectroscopy. The C-glycosylflavones vitexin and isovitexin, and orientin and iso-orientin, as well as O-glycosides of the flavones apigenin, luteolin, and chrysoeriol, were isolated from the key individuals. Chromatographic analysis of collections from various regions of South America, Central America, and Mexico showed in general that flavonoid variability is more common in cultivated taxa than in wild. Three groups of Capsicum were recognized and the main systematic conclusions were: (1) The white-flowered taxa in Group I, C. baccatum var. baccatum and C. baccatum var. pendulum, have identical flavonoids, corroborating previous conclusions that they are one species. The absence of chrysoeriol in this group separates it from Groups II and III. (2) The purple-to-white-flowered C. eximium var. eximium and C. eximium var. lomenlosum, Group II, have a complex flavonoid chemistry which appears to link Groups I and III. (3) Two purple-flowered species, C. cardenasii and C. pubescens, Group III, are chemically distinct from the other taxa examined.     

湖北省23种植物油脂分析

本文报道了湖北省15个科中23种植物油脂的含油量、碘值、皂化值,以及用气相色谱法,对它们常见脂肪酸组成的定量分析结果。我们自承担“全国植物油脂研究”课题以来,对湖北省野生油脂植物资源进行了广泛的调查,收集了有关植物的果实和种子,进行了109种植物油脂的含油量、碘值、皂化值和常见脂肪酸的测定。后又到神农架等地对15个科23种植物油脂作了进一步的调查研究和分析。其中13种植物油脂数据在国内外尚未见报道。     

食用仙人掌的营养成分分析

对新近引进的菜用品种－米邦塔仙人掌进行了营养成分（维生素Ｃ、β－胡萝卡素、矿物质、水溶性氨基酸、粗蛋白、中性洗涤纤维、有机酸、可溶性糖等）的分析,并与经常食用的结球甘蓝、生菜及黄瓜作了比较。结果表明：米邦塔仙人掌中的钾、钙、铜、铁、锰、锶及硅的含量较高,尤以钙、钾的含量明显高于其它蔬菜,且不含草酸;水溶性氨基酸以酷氨酸为主;另外还含有丰富的黄酮类物质。     

GROWTH OF EDIBLE CHLOROPHYLLOUS PLANT TISSUES IN VITRO

Hildebrandt, A. C, J. C. Wilmar, H. Johns, and A. J. Riker. (U. Wisconsin, Madison.) Growth of edible chlorophyllous plant tissues in vitro, Amer. Jour. Bot. 50(3): 248–254. Illus. 1963.—Plant callus cultures were attempted from roots, stems, leaves or excised embryos of 32 species of plants on a basal mineral salts–sucrose agar medium (T-medium), on T-medium + coconut milk + α-naphthaleneacetic acid + calcium pantothenate (C-medium) and on C-medium + 2,4-dichlorophenoxyacetic acid (D-medium). Embryos on T- or C-medium generally produced normal plants, while on D-medium, they often produced callus only. Fresh isolates of carrot, endive, lettuce, parsley, red kidney bean, and navy bean gave moderate to excellent callus on C-medium. Parsley and navy bean also produced excellent callus on D-medium. Strains of callus from potato, tomato, grape and rose also grew well on C- or D-medium. In the light, red pigmentation developed on rose, parsley, and grape callus. Chlorophyll formation was inhibited on D-medium, but on C-medium more or less chlorophyll was initiated in callus from carrot, endive, lettuce, pea, potato and certain rose varieties. Chlorophyll formation was also strong in endive callus on T-medium supplemented with casein hydrolysate, i-inositol and NAA. The amount and type of sugar used in C-medium influenced the amount of growth and were critical in relation to chlorophyll formation. Carrot tissues in constant light produced abundant chlorophyll and were still growing on media without added sugar after 6 weeks.     

RELATION OF SELECTED PROPERTIES OF LIQUID FOODS TO ACCEPTABILITY

Four liquid beverages were evaluated by a food-intake methodto relate the composition of the beverage to volume and caloriesconsumed, rates of consumption and hunger-satiety ratings ofthe panelists before and after consumption. In two of the series,hedonic evaluations were conducted in parallel. Total consumption,rates of consumption, preference, and hunger-satiety ratingswere significantly different in some of the trials accordingto the composition of the beverages, osmolarity, viscosity,and sweetness.