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.     

布氏田鼠种群生长指标的主分量分析

本文对布氏田鼠的体重、体长、尾长、颅全长、颅基长等１５项生长指标进行了主分量分析。结果表明：颅基长是最具有代表性的生长指标。同时,头骨的上齿隙宽因不存在性别差异,容易准确量表,可用作划分年龄组指标。根据上齿隙宽度,本文将布氏田鼠划分为５个年龄组。     

玉米自交系间杂交种F1农艺性状的主成分分析

用Hótlling倡导的主成分分析法,(Principal comporient analysis),分析了玉米32个自交系间80个杂交组合的F_1世代.分析性状有株高、穗位高、雄穗分枝数、单株有效穗数、穗长、秃尖长、穗行数、行粒数、穗重、百粒重和单株产量.结果表明,前4个主成分贡献率占了总变异的大部分,因此就前4个主成分得分值对80个杂交组合进行了选择,为玉米组合的选择提供了直接依据.     

ILLUSTRATIVE EXAMPLES OF PRINCIPAL COMPONENTS ANALYSIS

In order to provide a deeper understanding of the workings of principal components, four data sets were constructed by taking linear combinations of values of two uncorrelated variables to form the X-variates for the principal component analysis. These examples are believed useful for aiding researchers in the interpretation of data and they highlight some of the properties and limitations of principal components analyses.     

TASTE GROUP THRESHOLDS AND SENSORY EVALUATION OF SPANISH WINE VINEGARS

Wine vinegar is a product obtained from wine acidification which contains at least 5% by wt. of acetic acid, in general without any additives or colorings.
Aspects studied in this work include: the determination of the taste group thresholds (geometric mean of the individual best-estimate thresholds "BET") of two different acids (citric and acetic acids) in aqueous solution and spanish vinegars produced from table and sherry wines. The results obtained suggest that wine vinegar can be considered something more than just an acidulant agent.
In order to evaluate differences among wine vinegars, discriminant tests for twenty-five spanish vinegars (sherry, table and flavored vinegars) were applied. Six of the twelve attributes freely chosen by assessors allowed grouping of the spanish wine vinegars according to their sensory aspects.     

竹叶挥发油的提取及成分分析

本文从竹叶中提取了0.11%挥发油,用气相-质谱(MS-GC)联用仪确认了其中14种化学成分.     

紫心甘薯花青苷的提取和纯化及其组分分析

本文叙述了紫心甘薯花青苷提取、分离和纯化方法。并采用高效液相色谱(HPLC)技术测定了花青苷的组分。结果鉴定出甘薯花青苷12个组分,其中以P1组分为主,P4、P5和P9次之,这4个组分占总花青苷含量的80％以上。     

不同群体鳙的生长性能与遗传分析

1982至1986年,在上海与广东两地精养鱼池中,对来源于不同繁殖群体的鳙,即长江水系天然繁殖的鳙和人工繁殖的鳙,珠江水系天然繁殖和人工繁殖的鳙,用随机区组成试验法观察比较了2龄和3龄阶段的生长速度,结果一致表明：在同一环境里,天然繁殖鳙比人工繁殖鳙长得快,长江天然繁殖鳙比珠江天然繁殖鳙长得快,长江人工繁殖鳙比珠江人工殖鳙长得快,差距约5％左右,方差组分和遗传相关分析进一步揭示,遗传因子在不同繁殖群体鳙的生长差异上起有重要作用。     

天然产物成分分析仪器的三位一体配置

目的：在天然产物提取物成分定量分析中,探寻一种价廉物美的分析仪器组合,使其测量范围能全面覆盖天然提取物中的有机化合物,以满足现实工作中的迫切需要。为了获得更准确的分析结构,更经济,更有效率,以HRGC,HPLC－UV,HPLC－ELSD各自特长组合的一套三位一体配置,是对天然药物定量分析的特色组合,目标成分为天然药物提取物的有机化合物。三位一体配置的原则是优势互补,用最佳仪器性能专门检测不同沸点,浓度,响应值和不同光谱吸收的目标成分,以取得最佳的测量结果。三位一体配置功能齐全,各展所长,简洁实用,是新药开发研究的有用工具。     

人类群体开展竞技活动的数学模型及其定性分析

文章建立了人类固定群体和非固定群体开展竞技活动的数学模型,并对固定群体模型作了定性分析．     

EVALUATION OF PANELIST PERFORMANCE IN DESCRIPTIVE PROFILING OF RANCID SAUSAGES: A MULTIVARIATE STUDY

This paper illustrates an application of principal component analysis (PCA), partial least squares regression (PLS) and generalized procrustes analysis (GPA) to evaluate the ability of a trained group of assessors to perceive rancidity in foods. PCA and regression PLS were utilized to determine to which extent sensory attributes capture the information perceived by a trained sensory panel, and if this can be developed into a predictive model for rancidity in sausages. The data were submitted to a GPA to obtain a map of the products for each subject as compared with a consensus products map. Assessors plots for the sensory attributes were also obtained to reveal the dissimilarities between panelists and to explore clustering.     

我国海南仙人掌的成分分析及开发前景

本文对我国海南省的野生仙人掌（仙人掌科Haw仙人掌）中的蛋白质、氨基酸、糖类、维生素、黄酮以及矿物质元素和SOD活属于性等进行了测定。对小鼠进行的急性毒性试验表明,仙人掌冻干粉没有任何毒副作用,而抑菌试验表明,仙人掌的水提物和醇提物均有比较明显的抑制细胞的作用。参考目前国际上对仙人掌的开发研究经验,认为应该对海南仙人掌的营养成分、果胶成分、抑菌成分和抗氧化成分（SOD）等,从食品、保健品、药品等不同层次,分近、中、长期进行有计划地开发研究。     

基于微卫星标记的圆口铜鱼亲子鉴定技术

为快速有效地鉴别不同的圆口铜鱼家系及来源, 研究从已发表的40个微卫星标记中筛选出20个多态性较高且稳定扩增的微卫星位点, 通过对8个圆口铜鱼家系339尾个体进行微卫星基因分型检测, 建立了圆口铜鱼荧光微卫星标记与多重毛细管电泳相结合的亲子鉴定技术。遗传多样性分析结果显示, 圆口铜鱼8个家系群体的平均等位基因数(N_a)为9个, 平均多态信息含量(PIC)为0.616, 平均期望杂合度(H_e)为0.659, 平均观测杂合度(H_o)为0.691, 其中子一代群体的遗传多样性水平明显低于亲本群体。亲子鉴定分析结果显示, 当双亲基因型未知时其单亲累积排除概率(CE-1P)为0.99954473, 当单亲基因型已知时其累积排除概率(CE-2P)为0.99999825, 当双亲基因型未知时其双亲累积排除概率(CE-PP)为1.00000000, 当使用20个微卫星位点进行亲子鉴定时, 297尾子一代均能正确找到其父母本, 亲子鉴定准确率为100%。由此可见, 研究建立的圆口铜鱼亲子鉴定技术是可靠的, 能为圆口铜鱼的家系管理、种群遗传管理和增殖放流效果评估提供科学依据     

EVALUATION OF BITTERNESS AND ASTRINGENCY OF (+)-CATECHIN AND (-)-EPICATECHIN IN RED WINE AND IN MODEL SOLUTION

Two stereoisomeric phenolic compounds, (+)-catechin and (-)-epicatechin, were rated for perceived intensity of oral astringency and bitterness by trained judges using the scalar method. Mouth drying and mouth roughening were also assessed, since they are often associated with astringency. Amounts of 375, 750 and 1500 mg/L of each compound were tasted in red wine, and in a model system, similar in composition to a dry table wine. Preliminary tests showed that these concentrations were above the threshold level but within the range found in wine. A control sample (model solution or wine without the addition of the above phenolic compounds) was also evaluated. The results showed that the two compounds were both bitter and astringent. The high (-)-epicatechin concentration was significantly more bitter and astringent than the equal concentration of (+)-catechin in the model solution. Mouth drying and roughening ratings showed a similar increasing pattern with the ratings of astringency particularly at the higher concentrations. However, these attributes were rated differently from astringency suggesting that although they contribute to astringency, they are not subsumed by it.