Research of fragranced air, environmental aroma, to human and its application. Kankyo hoko no koka to sono oyo

Energy Technology Data Exchange (ETDEWEB)

Hashimoto, S. (Shimizu Construction Co. Ltd., Tokyo (Japan))

1991-06-01

The effect of lemon, jasmine and lavender aroma on people was studied through environmental aroma experiments by 270 subjects in a meeting room for two months. As a result, the high percentage of positive responses was obtained on the sense of air cleanliness and efficiency of meetings, and a statistical significance was, in particular, obtained in the case of lemon as smoking was permitted. It was suggested that aroma had physiological and phychological effect even under conditions where the subjects were not necessarily aware of aroma. The effect of the same three aromas was also studied through experiments by 13 subjects in a VDT room for one month. As a result, the number of keypunch errors decreased in every aroma although punching speeds decreased slightly, and lemon showed a significant difference among three aromas. Based on these experimental results, the aroma generator was developed, and more than 30 environmental aroma systems combined with air conditioning ducts have been installed in Japan. 20 refs., 5 figs., 6 tabs.

Automatic 3d Building Model Generations with Airborne LiDAR Data

Science.gov (United States)

Yastikli, N.; Cetin, Z.

2017-11-01

LiDAR systems become more and more popular because of the potential use for obtaining the point clouds of vegetation and man-made objects on the earth surface in an accurate and quick way. Nowadays, these airborne systems have been frequently used in wide range of applications such as DEM/DSM generation, topographic mapping, object extraction, vegetation mapping, 3 dimensional (3D) modelling and simulation, change detection, engineering works, revision of maps, coastal management and bathymetry. The 3D building model generation is the one of the most prominent applications of LiDAR system, which has the major importance for urban planning, illegal construction monitoring, 3D city modelling, environmental simulation, tourism, security, telecommunication and mobile navigation etc. The manual or semi-automatic 3D building model generation is costly and very time-consuming process for these applications. Thus, an approach for automatic 3D building model generation is needed in a simple and quick way for many studies which includes building modelling. In this study, automatic 3D building models generation is aimed with airborne LiDAR data. An approach is proposed for automatic 3D building models generation including the automatic point based classification of raw LiDAR point cloud. The proposed point based classification includes the hierarchical rules, for the automatic production of 3D building models. The detailed analyses for the parameters which used in hierarchical rules have been performed to improve classification results using different test areas identified in the study area. The proposed approach have been tested in the study area which has partly open areas, forest areas and many types of the buildings, in Zekeriyakoy, Istanbul using the TerraScan module of TerraSolid. The 3D building model was generated automatically using the results of the automatic point based classification. The obtained results of this research on study area verified that automatic 3D

AUTOMATIC 3D BUILDING MODEL GENERATIONS WITH AIRBORNE LiDAR DATA

Directory of Open Access Journals (Sweden)

N. Yastikli

2017-11-01

Full Text Available LiDAR systems become more and more popular because of the potential use for obtaining the point clouds of vegetation and man-made objects on the earth surface in an accurate and quick way. Nowadays, these airborne systems have been frequently used in wide range of applications such as DEM/DSM generation, topographic mapping, object extraction, vegetation mapping, 3 dimensional (3D modelling and simulation, change detection, engineering works, revision of maps, coastal management and bathymetry. The 3D building model generation is the one of the most prominent applications of LiDAR system, which has the major importance for urban planning, illegal construction monitoring, 3D city modelling, environmental simulation, tourism, security, telecommunication and mobile navigation etc. The manual or semi-automatic 3D building model generation is costly and very time-consuming process for these applications. Thus, an approach for automatic 3D building model generation is needed in a simple and quick way for many studies which includes building modelling. In this study, automatic 3D building models generation is aimed with airborne LiDAR data. An approach is proposed for automatic 3D building models generation including the automatic point based classification of raw LiDAR point cloud. The proposed point based classification includes the hierarchical rules, for the automatic production of 3D building models. The detailed analyses for the parameters which used in hierarchical rules have been performed to improve classification results using different test areas identified in the study area. The proposed approach have been tested in the study area which has partly open areas, forest areas and many types of the buildings, in Zekeriyakoy, Istanbul using the TerraScan module of TerraSolid. The 3D building model was generated automatically using the results of the automatic point based classification. The obtained results of this research on study area verified

Automatic Structure-Based Code Generation from Coloured Petri Nets

DEFF Research Database (Denmark)

Kristensen, Lars Michael; Westergaard, Michael

2010-01-01

Automatic code generation based on Coloured Petri Net (CPN) models is challenging because CPNs allow for the construction of abstract models that intermix control flow and data processing, making translation into conventional programming constructs difficult. We introduce Process-Partitioned CPNs...... (PP-CPNs) which is a subclass of CPNs equipped with an explicit separation of process control flow, message passing, and access to shared and local data. We show how PP-CPNs caters for a four phase structure-based automatic code generation process directed by the control flow of processes....... The viability of our approach is demonstrated by applying it to automatically generate an Erlang implementation of the Dynamic MANET On-demand (DYMO) routing protocol specified by the Internet Engineering Task Force (IETF)....

Characterization and comparison of key aroma compounds in raw and dry porcini mushroom (Boletus edulis) by aroma extract dilution analysis, quantitation and aroma recombination experiments.

Science.gov (United States)

Zhang, Huiying; Pu, Dandan; Sun, Baoguo; Ren, Fazheng; Zhang, Yuyu; Chen, Haitao

2018-08-30

A study was carried out to determine and compare the key aroma compounds in raw and dry porcini mushroom (Boletus edulis). The volatile fractions were prepared by solvent-assisted flavor evaporation (SAFE), and aroma extract dilution analysis (AEDA) combined with gas chromatography-mass spectrometry (GC-MS) was employed to identify the odorants. Selected aroma compounds were quantitated and odor activity values (OAVs) were calculated revealing OAVs ≥ 1 for 12 compounds in raw porcini, among which 1-octen-3-one showed the highest OAV. In addition to compounds with eight carbon atoms, 3-methylbutanal, (E,E)-2,4-decadienal and (E,E)-2,4-nonadienal were also responsible for the unique aroma profile. In dry mushroom OAVs ≥ 1 were obtained for 20 odorants. Among them, 3-(methylthio)propanal, 1-octen-3-one and pyrazines were determined as predominant odorants. Overall, drying increased complexity of volatile compounds, thus significantly changing the aroma profile of porcini, providing more desirable roasted and seasoning-like flavor and less grass-like and earthy notes. Copyright © 2018 Elsevier Ltd. All rights reserved.

Automatic presentation generation for scholarly hypermedia

NARCIS (Netherlands)

S. Bocconi

2003-01-01

textabstractAutomatic hypermedia presentation generation uses an information source semantic network first to select the content and then to compose it in the presentation so that the semantic relations between the information items are conveyed to the user. A hypermedia presentation can be

Automatically Generated Vegetation Density Maps with LiDAR Survey for Orienteering Purpose

Science.gov (United States)

Petrovič, Dušan

2018-05-01

The focus of our research was to automatically generate the most adequate vegetation density maps for orienteering purpose. Application Karttapullatuin was used for automated generation of vegetation density maps, which requires LiDAR data to process an automatically generated map. A part of the orienteering map in the area of Kazlje-Tomaj was used to compare the graphical display of vegetation density. With different settings of parameters in the Karttapullautin application we changed the way how vegetation density of automatically generated map was presented, and tried to match it as much as possible with the orienteering map of Kazlje-Tomaj. Comparing more created maps of vegetation density the most suitable parameter settings to automatically generate maps on other areas were proposed, too.

Automatic Generation of Heuristics for Scheduling

Science.gov (United States)

Morris, Robert A.; Bresina, John L.; Rodgers, Stuart M.

1997-01-01

This paper presents a technique, called GenH, that automatically generates search heuristics for scheduling problems. The impetus for developing this technique is the growing consensus that heuristics encode advice that is, at best, useful in solving most, or typical, problem instances, and, at worst, useful in solving only a narrowly defined set of instances. In either case, heuristic problem solvers, to be broadly applicable, should have a means of automatically adjusting to the idiosyncrasies of each problem instance. GenH generates a search heuristic for a given problem instance by hill-climbing in the space of possible multi-attribute heuristics, where the evaluation of a candidate heuristic is based on the quality of the solution found under its guidance. We present empirical results obtained by applying GenH to the real world problem of telescope observation scheduling. These results demonstrate that GenH is a simple and effective way of improving the performance of an heuristic scheduler.

Using an ontology to automatically generate questions for the determination of situations

NARCIS (Netherlands)

Teitsma, Marten; Sandberg, Jacobijn; Maris, Martinus; Wielinga, Bob; Hameurlain, Abdelkader; Liddle, Stephen W.; Schewe, Klaus-Dieter; Zhou, Xiaofang

2011-01-01

We investigate whether the automatic generation of questions from an ontology leads to a trustworthy determination of a situation. With our Situation Awareness Question Generator (SAQG) we automatically generate questions from an ontology. The experiment shows that people with no previous experience

Chemical characterization of the aroma of Grenache rosé wines: aroma extract dilution analysis, quantitative determination, and sensory reconstitution studies.

Science.gov (United States)

Ferreira, Vicente; Ortín, Natalia; Escudero, Ana; López, Ricardo; Cacho, Juan

2002-07-03

The aroma of a Grenache rosé wine from Calatayud (Zaragoza, Spain) has been elucidated following a strategy consisting of an aroma extract dilution analysis (AEDA), followed by the quantitative analysis of the main odorants and the determination of odor activities values (OAVs) and, finally, by a series of reconstitution and omission tests with synthetic aroma models. Thirty-eight aroma compounds were found in the AEDA study, 35 of which were identified. Twenty-one compounds were at concentrations higher than their corresponding odor thresholds. An aroma model prepared by mixing the 24 compounds with OAV > 0.5 in a synthetic wine showed a high qualitative similarity with the aroma of the rosé wine. The addition of compounds with OAV 10 was very different from that of the wine. Omission tests revealed that the most important odorant of this Grenache rosé wine was 3-mercapto-1-hexanol, with a deep impact on the wine fruity and citric notes. The synergic action of Furaneol and homofuraneol also had an important impact on wine aroma, particularly in its fruity and caramel notes. The omission of beta-damascenone, which had the second highest OAV, caused only a slight decrease on the intensity of the aroma model. Still weaker was the sensory effect caused by the omission of 10 other compounds, such as fatty acids and their ethyl esters, isoamyl acetate, and higher alcohols.

Flavor perception and aroma release from model dairy desserts.

Science.gov (United States)

Lethuaut, Laurent; Weel, Koen G C; Boelrijk, Alexandra E M; Brossard, Chantal D

2004-06-02

Six model dairy desserts, with three different textures and two sucrose levels, were equally flavored with a blend of four aroma compounds [ethyl pentanoate, amyl acetate, hexanal, and (E)-2-hexenal] and evaluated by a seven person panel in order to study whether the sensory perception of the flavor and the aroma release during eating varied with the textural characteristics or the sweetness intensity of the desserts. The sensory perception was recorded by the time intensity (TI) method, while the in vivo aroma release was simultaneously measured by the MS-nose. Considering the panel as a whole, averaged flavor intensity increased with sucrose level and varied with the texture of the desserts. Depending on the aroma compound, the averaged profile of in vivo aroma release varied, but for each aroma compound, averaged aroma release showed no difference with the sucrose level and little difference with the texture of the desserts. Perceptual sweetness-aroma interactions were the main factors influencing perception whatever the texture of the desserts.

Automatic generation of matter-of-opinion video documentaries

NARCIS (Netherlands)

Bocconi, S.; Nack, F.; Hardman, H.L.

2008-01-01

In this paper we describe a model for automatically generating video documentaries. This allows viewers to specify the subject and the point of view of the documentary to be generated. The domain is matter-of-opinion documentaries based on interviews. The model combines rhetorical presentation

Automatic generation of matter-of-opinion video documentaries

NARCIS (Netherlands)

S. Bocconi; F.-M. Nack (Frank); L. Hardman (Lynda)

2008-01-01

textabstractIn this paper we describe a model for automatically generating video documentaries. This allows viewers to specify the subject and the point of view of the documentary to be generated. The domain is matter-of-opinion documentaries based on interviews. The model combines rhetorical

Preparation of reminiscent aroma mixture of Japanese soy sauce.

Science.gov (United States)

Bonkohara, Kaori; Fuji, Maiko; Nakao, Akito; Igura, Noriyuki; Shimoda, Mitsuya

2016-01-01

To prepare an aroma mixture of Japanese soy sauce by fewest components, the aroma concentrate of good sensory attributes was prepared by polyethylene membrane extraction, which could extract only the volatiles with diethyl ether. GC-MS-Olfactometry was done with the aroma concentrate, and 28 odor-active compounds were detected. Application of aroma extract dilution analysis to the separated fraction revealed high flavor dilution factors with respect to acetic acid, 4-hydroxy-2(or5)-ethyl-5(or2)-methyl-3(2H)-furanone (HEMF), 3-methyl-1-butanol (isoamyl alcohol), and 3-(methylsulfanyl)propanal (methional). A model aroma mixture containing above four odorants showed a good similarity with the aroma of the soy sauce itself. Consequently, the reminiscent aroma mixture of soy sauce was prepared in water. The ratio of acetic acid, HEMF, isoamyl alcohol, and methional was 2500:300:100:1.

Identification of characteristic aroma compounds in raw and thermally processed African giant snail (Achatina fulica).

Science.gov (United States)

Lasekan, Ola; Muniady, Megala; Lin, Mee; Dabaj, Fatma

2018-04-24

Food flavor appreciation is one of the first signals along with food appearance and texture encountered by consumers during eating of food. Also, it is well known that flavor can strongly influence consumer's acceptability judgment. The increase in the consumption of snail meat across the world calls for the need to research into the aroma compounds responsible for the distinctive aroma notes of processed snail meat. The odorants responsible for the unique aroma notes in thermally processed giant African snail meats were evaluated by means of aroma extract dilution analysis (AEDA), gas chromatography-olfactometry (GC-O) and odor activity values (OAVs) respectively. Results revealed significant differences in the aroma profiles of the raw and thermally processed snail meats. Whilst the aroma profile of the raw snail meat was dominated with the floral-like β-ionone and β-iso-methyl ionone, sweaty/cheesy-like butanoic acid, and the mushroom-like 1-octen-3-one, the boiled and fried samples were dominated with the thermally generated odorants like 2-methylpyrazine, 2,5-dimethylpyrazine, 2-acetylthiazole and 2-acetylpyridine. Finally, results have shown that sotolon, 2-acetyl-1-pyrroline, 2-furanmethanethiol, 2-methylbutanal, 1-octen-3-one, octanal, furanone, 2-methoxyphenol, 2-acetylpyridine, 2-acetylthiazole, and 2-methylpyrazine contributed to the overall aroma of the thermally processed snail meat.

Biochemistry of Apple Aroma: A Review

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Miguel Espino-Díaz

2016-01-01

Full Text Available Flavour is a key quality att ribute of apples defined by volatile aroma compounds. Biosynthesis of aroma compounds involves metabolic pathways in which the main precursors are fatty and amino acids, and the main products are aldehydes, alcohols and esters. Some enzymes are crucial in the production of volatile compounds, such as lipoxygenase, alcohol dehydrogenase, and alcohol acyltransferase. Composition and concentration of volatiles in apples may be altered by pre- and postharvest factors that cause a decline in Apple flavour. Addition of biosynthetic precursors of volatile compounds may be a strategy to promote aroma production in apples. The present manuscript compiles information regarding the biosynthesis of volatile aroma compounds, including metabolic pathways, enzymes and substrates involved, factors that may affect their production and also includes a wide number of studies focused on the addition of biosynthetic precursors in their production.

Biochemistry of Apple Aroma: A Review

Science.gov (United States)

Espino-Díaz, Miguel; Sepúlveda, David Roberto; González-Aguilar, Gustavo

2016-01-01

Summary Flavour is a key quality attribute of apples defined by volatile aroma compounds. Biosynthesis of aroma compounds involves metabolic pathways in which the main precursors are fatty and amino acids, and the main products are aldehydes, alcohols and esters. Some enzymes are crucial in the production of volatile compounds, such as lipoxygenase, alcohol dehydrogenase, and alcohol acyltransferase. Composition and concentration of volatiles in apples may be altered by pre- and postharvest factors that cause a decline in apple flavour. Addition of biosynthetic precursors of volatile compounds may be a strategy to promote aroma production in apples. The present manuscript compiles information regarding the biosynthesis of volatile aroma compounds, including metabolic pathways, enzymes and substrates involved, factors that may affect their production and also includes a wide number of studies focused on the addition of biosynthetic precursors in their production. PMID:28115895

A strategy for automatically generating programs in the lucid programming language

Science.gov (United States)

Johnson, Sally C.

1987-01-01

A strategy for automatically generating and verifying simple computer programs is described. The programs are specified by a precondition and a postcondition in predicate calculus. The programs generated are in the Lucid programming language, a high-level, data-flow language known for its attractive mathematical properties and ease of program verification. The Lucid programming is described, and the automatic program generation strategy is described and applied to several example problems.

Automatic generation of gene finders for eukaryotic species

DEFF Research Database (Denmark)

Terkelsen, Kasper Munch; Krogh, A.

2006-01-01

and quality of reliable gene annotation grows. Results We present a procedure, Agene, that automatically generates a species-specific gene predictor from a set of reliable mRNA sequences and a genome. We apply a Hidden Markov model (HMM) that implements explicit length distribution modelling for all gene......Background The number of sequenced eukaryotic genomes is rapidly increasing. This means that over time it will be hard to keep supplying customised gene finders for each genome. This calls for procedures to automatically generate species-specific gene finders and to re-train them as the quantity...... structure blocks using acyclic discrete phase type distributions. The state structure of the each HMM is generated dynamically from an array of sub-models to include only gene features represented in the training set. Conclusion Acyclic discrete phase type distributions are well suited to model sequence...

Changes in aroma composition of blackberry wine during ...

African Journals Online (AJOL)

The study aimed at investigating the influence of fermentation (primary and secondary) on aroma composition of blackberry wine. Gas chromatography-mass spectrometry (GC-MS) was applied to quantify the compounds relevant to sparkling wine aroma. Investigation on this study revealed that a number of aroma ...

Automatic generation of combinatorial test data

CERN Document Server

Zhang, Jian; Ma, Feifei

2014-01-01

This book reviews the state-of-the-art in combinatorial testing, with particular emphasis on the automatic generation of test data. It describes the most commonly used approaches in this area - including algebraic construction, greedy methods, evolutionary computation, constraint solving and optimization - and explains major algorithms with examples. In addition, the book lists a number of test generation tools, as well as benchmarks and applications. Addressing a multidisciplinary topic, it will be of particular interest to researchers and professionals in the areas of software testing, combi

Aroma barrier properties of sodium caseinate-based films.

Science.gov (United States)

Fabra, Maria José; Hambleton, Alicia; Talens, Pau; Debeaufort, Fréderic; Chiralt, Amparo; Voilley, Andrée

2008-05-01

The mass transport of six different aroma compounds (ethyl acetate, ethyl butyrate, ethyl hexanoate, 2-hexanone, 1-hexanol, and cis-3-hexenol) through sodium caseinate-based films with different oleic acid (OA)/beeswax (BW) ratio has been studied. OA is less efficient than BW in reducing aroma permeability, which can be attributed to its greater polarity. Control film (without lipid) and films prepared with 0:100 OA/BW ratio show the lowest permeability. OA involves a decrease in aroma barrier properties of the sodium caseinate-based films due to its plasticization ability. Preferential sorption and diffusion occurs through OA instead of caseinate matrix and/or BW. The efficiency of sodium caseinate-based films to retain or limit aroma compound transfers depend on the affinity of the volatile compound to the films, which relates physicochemical interaction between volatile compound and film. Specific interactions (aroma compound-hydrocolloid and aroma compound-lipid) induce structural changes during mass transfer.

Automatic Tamil lyric generation based on ontological interpretation ...

Indian Academy of Sciences (India)

This system proposes an -gram based approach to automatic Tamil lyric generation, by the ontological semantic interpretation of the input scene. The approach is based on identifying the semantics conveyed in the scenario, thereby making the system understand the situation and generate lyrics accordingly. The heart of ...

Characterization of the Key Aroma Compounds in Chinese Vidal Icewine by Gas Chromatography-Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Tests.

Science.gov (United States)

Ma, Yue; Tang, Ke; Xu, Yan; Li, Ji-Ming

2017-01-18

The key aroma compounds of Chinese Vidal icewine were characterized by means of gas chromatography-olfactometry (GC-O) coupled with mass spectrometry (MS) on polar and nonpolar columns, and their flavor dilution (FD) factors were determined by aroma extract dilution analysis (AEDA). A total of 59 odor-active aroma compounds in three ranks of Vidal icewines were identified, and 28 odorants (FD ≥ 9) were further quantitated for aroma reconstitution and omission tests. β-Damascenone showed the highest FD value of 2187 in all icewines. Methional and furaneol were first observed as important odorants in Vidal icewine. Aroma recombination experiments revealed a good similarity containing the 28 important aromas. Omission tests corroborated the significant contribution of β-damascenone and the entire group of esters. Besides, 4-hydroxy-2,5-dimethyl-3(2H)-furanone (furaneol) and 3-(methylthio)-1-propanal (methional) also had significant effects on icewine character, especially on apricot, caramel, and tropical fruit characteristics.

On the effects of higher alcohols on red wine aroma.

Science.gov (United States)

de-la-Fuente-Blanco, Arancha; Sáenz-Navajas, María-Pilar; Ferreira, Vicente

2016-11-01

This work aims to assess the aromatic sensory contribution of the four most relevant wine higher alcohols (isobutanol, isoamyl alcohol, methionol and β-phenylethanol) on red wine aroma. The four alcohols were added at two levels of concentration, within the natural range of occurrence, to eight different wine models (WM), close reconstitutions of red wines differing in levels of fruity (F), woody (W), animal (A) or humidity (H) notes. Samples were submitted to discriminant and descriptive sensory analysis. Results showed that the contribution of methionol and β-phenylethanol to wine aroma was negligible and confirmed the sensory importance of the pair isobutanol-isoamyl alcohol. Sensory effects were only evident in WM containing intense aromas, demonstrating a strong dependence on the aromatic context. Higher alcohols significantly suppress strawberry/lactic/red fruity, coconut/wood/vanilla and humidity/TCA notes, but not the leather/animal/ink note. The spirit/alcoholic/solvent character generated by higher alcohols has been shown to be wine dependent. Copyright © 2016 Elsevier Ltd. All rights reserved.

A price based automatic generation control using unscheduled ...

African Journals Online (AJOL)

In this paper, a model for price based automatic generation control is presented. A modified control scheme is proposed which will prevent unintended unscheduled interchanges among the participants. The proposed scheme is verified by simulating it on a model of isolated area system having four generators. It has been ...

Contribution of 2-methyl-3-furanthiol to the cooked meat-like aroma of fermented soy sauce.

Science.gov (United States)

Meng, Qi; Kitagawa, Riho; Imamura, Miho; Katayama, Hiroshi; Obata, Akio; Sugawara, Etsuko

2017-01-01

The cooked meat-like aroma compound, 2-methyl-3-furanthiol (2M3F), was detected in fermented soy sauce (FSS) by GC-olfactometry and GC-MS. 2M3F was present in FSS at a concentration considerably greater than the perception threshold, and the 2M3F concentration increased with heating temperature. Sensory analysis indicated that with the addition of only 0.2 μg/L of 2M3F to the soy sauce sample, the cooked meat-like aroma is significantly stronger than that of sample without the addition of 2M3F. Hence, 2M3F contributes to the cooked meat-like aroma of FSS, which constitutes the key aroma component of FSS. In addition, 2M3F was generated from the addition of ribose and cysteine in FSS by heating at 120 °C, but it was not detected in a phosphate buffer under the same condition. Furthermore, 2M3F was not detected in acid-hydrolyzed vegetable-protein-mixed soy sauce (ASS) and heated ASS. These results indicated that fermentation by micro-organisms facilitates the generation of 2M3F in FSS.

Influence of pre-fermentation cold maceration treatment on aroma compounds of Cabernet Sauvignon wines fermented in different industrial scale fermenters.

Science.gov (United States)

Cai, Jian; Zhu, Bao-Qing; Wang, Yun-He; Lu, Lin; Lan, Yi-Bin; Reeves, Malcolm J; Duan, Chang-Qing

2014-07-01

The influence of pre-fermentation cold maceration (CM) on Cabernet Sauvignon wines fermented in two different industrial-scale fermenters was studied. CM treatment had different effects on wine aroma depending on the types of fermenter, being more effective for automatic pumping-over tank (PO-tank) than automatic punching-down tank (PD-tank). When PO-tank was used, CM-treated wine showed a decrease in some fusel alcohols (isobutanol and isopentanol) and an increase in some esters (especially acetate esters). However, no significant changes were detected in these compounds when PD-tank was used. Ethyl 2-hexenoate and diethyl succinate were decreased, while geranylacetone was increased by the CM treatment in both fermenters. β-Damascenone was increased by the CM treatment in PO-tank fermented wines but decreased in PD-tank fermented wines. The fruity, caramel and floral aroma series were enhanced while chemical series were decreased by the CM treatment in PO-tank fermented wines. The content of (Z)-6-nonen-1-ol in the final wines was positively correlated to CM treatment. Copyright © 2014 Elsevier Ltd. All rights reserved.

Using automatic item generation to create multiple-choice test items.

Science.gov (United States)

Gierl, Mark J; Lai, Hollis; Turner, Simon R

2012-08-01

Many tests of medical knowledge, from the undergraduate level to the level of certification and licensure, contain multiple-choice items. Although these are efficient in measuring examinees' knowledge and skills across diverse content areas, multiple-choice items are time-consuming and expensive to create. Changes in student assessment brought about by new forms of computer-based testing have created the demand for large numbers of multiple-choice items. Our current approaches to item development cannot meet this demand. We present a methodology for developing multiple-choice items based on automatic item generation (AIG) concepts and procedures. We describe a three-stage approach to AIG and we illustrate this approach by generating multiple-choice items for a medical licensure test in the content area of surgery. To generate multiple-choice items, our method requires a three-stage process. Firstly, a cognitive model is created by content specialists. Secondly, item models are developed using the content from the cognitive model. Thirdly, items are generated from the item models using computer software. Using this methodology, we generated 1248 multiple-choice items from one item model. Automatic item generation is a process that involves using models to generate items using computer technology. With our method, content specialists identify and structure the content for the test items, and computer technology systematically combines the content to generate new test items. By combining these outcomes, items can be generated automatically. © Blackwell Publishing Ltd 2012.

Automatic Item Generation via Frame Semantics: Natural Language Generation of Math Word Problems.

Science.gov (United States)

Deane, Paul; Sheehan, Kathleen

This paper is an exploration of the conceptual issues that have arisen in the course of building a natural language generation (NLG) system for automatic test item generation. While natural language processing techniques are applicable to general verbal items, mathematics word problems are particularly tractable targets for natural language…

Formal Specification Based Automatic Test Generation for Embedded Network Systems

Directory of Open Access Journals (Sweden)

Eun Hye Choi

2014-01-01

Full Text Available Embedded systems have become increasingly connected and communicate with each other, forming large-scaled and complicated network systems. To make their design and testing more reliable and robust, this paper proposes a formal specification language called SENS and a SENS-based automatic test generation tool called TGSENS. Our approach is summarized as follows: (1 A user describes requirements of target embedded network systems by logical property-based constraints using SENS. (2 Given SENS specifications, test cases are automatically generated using a SAT-based solver. Filtering mechanisms to select efficient test cases are also available in our tool. (3 In addition, given a testing goal by the user, test sequences are automatically extracted from exhaustive test cases. We’ve implemented our approach and conducted several experiments on practical case studies. Through the experiments, we confirmed the efficiency of our approach in design and test generation of real embedded air-conditioning network systems.

Women have better olfactory perception for wine aromas

Directory of Open Access Journals (Sweden)

Wurz Douglas André

2017-01-01

Full Text Available The objective of this work was to verify the influence of the gender on the olfactory perception of aromas found in the wines, as well as to identify the aromatic groups most perceived by men and women. Twenty different aromas of different aromatic classes described in the wines were used: fruity, spices, wood, herbaceous, floral, buttery, defects. The different aromatic groups were packed in Erlenmeyer glasses wrapped with aluminum paper in order to avoid the visualization of the aromas by the participants. Fifty people, 25 men and 25 women, aged between 21 and 65 years, were ramdomly separated in groups of 10 people to participate of the evaluation. The influence of the gender on the ability to identify aromas was verified. Women matched 56.8% of the aromas, while men matched 44.6%. In relation to the aromatic class, a greater index of the feminine gender in all the aromatic classes was verified, being spices the group of aromas that women most perceived, with 80.6% of hits, followed by the floral aromas with 50% accuracy. For men, the aromatic class with the highest index of accuracy was also the spices, however, with a success rate of 58.4%, followed by the herbaceous group with 38.2% of correct answers. Both females and males obtained high scores for the group of wine defects (acetic acid and ethyl acetate, 85.2% and 81.0%, respectively, overcoming the other aromatic classes. Buttery aromas were the ones least recognized by women, with 30.8% of hits, whereas the least perceived aroma for men were the floral ones, with no hits observed in any group of participants. The results found in this study show that there are differences in olfactory perception between men and women, and this factor, in addition to the wine service temperature, wine glass type, olfactory memory, must also be considered in sensory analysis. Female gender has a greater ability to identify aromas in relation to the male gender, since women have a greater number of cells

System for Automatic Generation of Examination Papers in Discrete Mathematics

Science.gov (United States)

Fridenfalk, Mikael

2013-01-01

A system was developed for automatic generation of problems and solutions for examinations in a university distance course in discrete mathematics and tested in a pilot experiment involving 200 students. Considering the success of such systems in the past, particularly including automatic assessment, it should not take long before such systems are…

An Efficient Metric of Automatic Weight Generation for Properties in Instance Matching Technique

OpenAIRE

Seddiqui, Md. Hanif; Nath, Rudra Pratap Deb; Aono, Masaki

2015-01-01

The proliferation of heterogeneous data sources of semantic knowledge base intensifies the need of an automatic instance matching technique. However, the efficiency of instance matching is often influenced by the weight of a property associated to instances. Automatic weight generation is a non-trivial, however an important task in instance matching technique. Therefore, identifying an appropriate metric for generating weight for a property automatically is nevertheless a formidab...

Automatic generation of Fortran programs for algebraic simulation models

International Nuclear Information System (INIS)

Schopf, W.; Rexer, G.; Ruehle, R.

1978-04-01

This report documents a generator program by which econometric simulation models formulated in an application-orientated language can be transformed automatically in a Fortran program. Thus the model designer is able to build up, test and modify models without the need of a Fortran programmer. The development of a computer model is therefore simplified and shortened appreciably; in chapter 1-3 of this report all rules are presented for the application of the generator to the model design. Algebraic models including exogeneous and endogeneous time series variables, lead and lag function can be generated. In addition, to these language elements, Fortran sequences can be applied to the formulation of models in the case of complex model interrelations. Automatically the generated model is a module of the program system RSYST III and is therefore able to exchange input and output data with the central data bank of the system and in connection with the method library modules can be used to handle planning problems. (orig.) [de

Automatic generation of pictorial transcripts of video programs

Science.gov (United States)

Shahraray, Behzad; Gibbon, David C.

1995-03-01

An automatic authoring system for the generation of pictorial transcripts of video programs which are accompanied by closed caption information is presented. A number of key frames, each of which represents the visual information in a segment of the video (i.e., a scene), are selected automatically by performing a content-based sampling of the video program. The textual information is recovered from the closed caption signal and is initially segmented based on its implied temporal relationship with the video segments. The text segmentation boundaries are then adjusted, based on lexical analysis and/or caption control information, to account for synchronization errors due to possible delays in the detection of scene boundaries or the transmission of the caption information. The closed caption text is further refined through linguistic processing for conversion to lower- case with correct capitalization. The key frames and the related text generate a compact multimedia presentation of the contents of the video program which lends itself to efficient storage and transmission. This compact representation can be viewed on a computer screen, or used to generate the input to a commercial text processing package to generate a printed version of the program.

Automatic generation of tourist brochures

KAUST Repository

Birsak, Michael

2014-05-01

We present a novel framework for the automatic generation of tourist brochures that include routing instructions and additional information presented in the form of so-called detail lenses. The first contribution of this paper is the automatic creation of layouts for the brochures. Our approach is based on the minimization of an energy function that combines multiple goals: positioning of the lenses as close as possible to the corresponding region shown in an overview map, keeping the number of lenses low, and an efficient numbering of the lenses. The second contribution is a route-aware simplification of the graph of streets used for traveling between the points of interest (POIs). This is done by reducing the graph consisting of all shortest paths through the minimization of an energy function. The output is a subset of street segments that enable traveling between all the POIs without considerable detours, while at the same time guaranteeing a clutter-free visualization. © 2014 The Author(s) Computer Graphics Forum © 2014 The Eurographics Association and John Wiley & Sons Ltd. Published by John Wiley & Sons Ltd.

Algorithm for Automatic Generation of Curved and Compound Twills

Institute of Scientific and Technical Information of China (English)

WANG Mei-zhen; WANG Fu-mei; WANG Shan-yuan

2005-01-01

A new arithmetic using matrix left-shift functions for the quicker generation of curved and compound twills is introduced in this paper. A matrix model for the generation of regular, curved and compound twill structures is established and its computing simulation realization are elaborated. Examples of the algorithm applying in the simulation and the automatic generation of curved and compound twills in fabric CAD are obtained.

Aroma therapy and medfly SIT

Energy Technology Data Exchange (ETDEWEB)

Shelly, Todd E., E-mail: todd.e.shelly@aphis.usda.go [U.S. Department of Agriculture (USDA-APHIS), HI (United States). Animal and Plant Health Inspection

2006-07-01

A summary of the main findings of the research program on the biological competence of mass-reared, sterile males of the Mediterranean fruit fly (med fly), Ceratitis capitata (Wied.) and the development and implementation of the sterile insect technique (SIT) against this pest is presented. The potential application of aroma therapy to improve the mating success of sterile med fly males is studied. The report assumes a loosely chronological framework as it documents progression along two experimental scales: the number of males simultaneously exposed to ginger root oil, starting with small groups of 25 males and ending with rooms with nearly 200 million males; the experimental arena used to test the effects of aroma therapy, progressing from standard field-cages to large field enclosures to the open field. In addition, brief comments are offered regarding the potential negative effects of GRO exposure, the mechanisms underlying GRO-mediated improvement in male mating success, and the financial costs of GRO aroma therapy. (MAC)

Aroma therapy and medfly SIT

International Nuclear Information System (INIS)

Shelly, Todd E.

2006-01-01

A summary of the main findings of the research program on the biological competence of mass-reared, sterile males of the Mediterranean fruit fly (med fly), Ceratitis capitata (Wied.) and the development and implementation of the sterile insect technique (SIT) against this pest is presented. The potential application of aroma therapy to improve the mating success of sterile med fly males is studied. The report assumes a loosely chronological framework as it documents progression along two experimental scales: the number of males simultaneously exposed to ginger root oil, starting with small groups of 25 males and ending with rooms with nearly 200 million males; the experimental arena used to test the effects of aroma therapy, progressing from standard field-cages to large field enclosures to the open field. In addition, brief comments are offered regarding the potential negative effects of GRO exposure, the mechanisms underlying GRO-mediated improvement in male mating success, and the financial costs of GRO aroma therapy. (MAC)

The Automatic Generation of Knowledge Spaces From Problem Solving Strategies

NARCIS (Netherlands)

Milovanovic, Ivica; Jeuring, Johan

2016-01-01

In this paper, we explore theoretical and practical aspects of the automatic generation of knowledge spaces from problem solving strategies. We show how the generated spaces can be used for adapting strategy-based problem solving learning environments (PSLEs).

Automatic control system generation for robot design validation

Science.gov (United States)

Bacon, James A. (Inventor); English, James D. (Inventor)

2012-01-01

The specification and drawings present a new method, system and software product for and apparatus for generating a robotic validation system for a robot design. The robotic validation system for the robot design of a robotic system is automatically generated by converting a robot design into a generic robotic description using a predetermined format, then generating a control system from the generic robotic description and finally updating robot design parameters of the robotic system with an analysis tool using both the generic robot description and the control system.

Procedure for the automatic mesh generation of innovative gear teeth

Directory of Open Access Journals (Sweden)

Radicella Andrea Chiaramonte

2016-01-01

Full Text Available After having described gear wheels with teeth having the two sides constituted by different involutes and their importance in engineering applications, we stress the need for an efficient procedure for the automatic mesh generation of innovative gear teeth. First, we describe the procedure for the subdivision of the tooth profile in the various possible cases, then we show the method for creating the subdivision mesh, defined by two series of curves called meridians and parallels. Finally, we describe how the above procedure for automatic mesh generation is able to solve specific cases that may arise when dealing with teeth having the two sides constituted by different involutes.

Aroma improvement by repeated freeze-thaw treatment during Tuber melanosporum fermentation

Science.gov (United States)

Xiao, Deng-Rong; Liu, Rui-Sang; He, Long; Li, Hong-Mei; Tang, Ya-Ling; Liang, Xin-Hua; Chen, Tao; Tang, Ya-Jie

2015-01-01

The aroma attributes of sulfurous, mushroom and earthy are the most important characteristics of the aroma of Tuber melanosporum. However, these three aroma attributes are absent in the T. melanosporum fermentation system. To improve the quality of the aroma, repeated freeze-thaw treatment (RFTT) was adopted to affect the interplay of volatile organic compounds (VOCs). Using RFTT, not only was the score on the hedonic scale of the aroma increased from the “liked slightly” to the “liked moderately” grade, but the aroma attributes of sulfurous, mushroom and earthy could also be smelled in the T. melanosporum fermentation system for the first time. A total of 29 VOCs were identified, and 9 compounds were identified as the key discriminative volatiles affected by RFTT. Amino acid analysis revealed that methionine, valine, serine, phenylalanine, isoleucine and threonine were the key substrates associated with the biosynthesis of the 9 key discriminative VOCs. This study noted that amino acid metabolism played an important role in the regulation of the aroma of the T. melanosporum fermentation system. PMID:26607288

Microbe participation in aroma production during soy sauce fermentation.

Science.gov (United States)

Harada, Risa; Yuzuki, Masanobu; Ito, Kotaro; Shiga, Kazuki; Bamba, Takeshi; Fukusaki, Eiichiro

2018-06-01

Soy sauce is a traditional Japanese fermented seasoning that contains various constituents such as amino acids, organic acids, and volatiles that are produced during the long fermentation process. Although studies regarding the correlation between microbes and aroma constituents have been performed, there are no reports about the influences of the microbial products, such as lactic acid, acetic acid, and ethanol, during fermentation. Because it is known that these compounds contribute to microbial growth and to changes in the constituent profile by altering the moromi environment, understanding the influence of these compounds is important. Metabolomics, the comprehensive study of low molecular weight metabolites, is a promising strategy for the deep understanding of constituent contributions to food characteristics. Therefore, the influences of microbes and their products such as lactic acid, acetic acid, and ethanol on aroma profiles were investigated using gas chromatography/mass spectrometry (GC/MS)-based metabolic profiling. The presence of aroma constituents influenced by microbes and chemically influenced by lactic acid, acetic acid, and ethanol were proposed. Most of the aroma constituents were not produced by adding ethanol alone, confirming the participation of yeast in aroma production. It was suggested that lactic acid bacterium relates to a key aromatic compound, 2,5-dimethyl-4-hydroxy-3(2H)-furanone. However, most of the measured aroma constituents changed similarly in both samples with lactic acid bacterium and acids. Thus, it was clear that the effect of lactic acid and acetic acid on the aroma profile was significant. Copyright © 2017 The Society for Biotechnology, Japan. Published by Elsevier B.V. All rights reserved.

Placing of aroma compounds by food sales promotion in chosen services business

Directory of Open Access Journals (Sweden)

Jakub Berčík

2016-12-01

Full Text Available There are several ways to get higher sale involving human senses too. One of the options is a security of stimulating atmosphere of sale/ business environment. In addition to equipment, design and staff, the lighting, sound (noise, and last ones but not least smell, respectively air quality significantly take part on that. Aroma is the element that inherently belongs to the visual merchandising tools. It can influence not only emotions, memory, but total customers´ satisfaction and preferences as well as spending time in that place. In this context, it is important to find right compromise when choosing the aromatic compounds for various products, in the process of their application (intensity, process of aromatization and security of sufficient air quality, because everybody perceives the odours with different sensitivity. Properly chosen smell and factors of air quality bring for business operators (services trades many advantages; from staff, who more relax and friendly behave to the guests until making of various associations and stimulations of customers, who spend time inside of service. Fragrance or air quality looks like based on of present researches as the most important factor directly on point-of-sale, while aroma acquires the importance in case of memory too. On the one side, the thinks, which are seen or heard by customers, could be memorized by them few days or weeks, so on the second side, the thinks which are smelled, could be memorized by guests many decades. Except this, the Scientifics studies show, that over 75 % of all emotions are generated based on scent´ perception. The main aim of this paper is a research, how aroma influences customer purchasing decision (preferences in chosen service provider through the tracking of daily sales of baked baguettes (Paninis with using of aroma equipment; Aroma Dispenser.

Applying automatic item generation to create cohesive physics testlets

Science.gov (United States)

Mindyarto, B. N.; Nugroho, S. E.; Linuwih, S.

2018-03-01

Computer-based testing has created the demand for large numbers of items. This paper discusses the production of cohesive physics testlets using an automatic item generation concepts and procedures. The testlets were composed by restructuring physics problems to reveal deeper understanding of the underlying physical concepts by inserting a qualitative question and its scientific reasoning question. A template-based testlet generator was used to generate the testlet variants. Using this methodology, 1248 testlet variants were effectively generated from 25 testlet templates. Some issues related to the effective application of the generated physics testlets in practical assessments were discussed.

Black tea aroma inhibited increase of salivary chromogranin-A after arithmetic tasks.

Science.gov (United States)

Yoto, Ai; Fukui, Natsuki; Kaneda, Chisa; Torita, Shoko; Goto, Keiichi; Nanjo, Fumio; Yokogoshi, Hidehiko

2018-01-24

Growing attention has been paid to the effects of food flavor components on alleviating negative brain functions caused by stressful lifestyles. In this study, we investigated the alleviating effect of two kinds of black tea aromas on physical and psychological stress induced by the Uchida-Kraepelin test, based on salivary chromogranin-A (CgA) levels as a stress marker and subjective evaluations (Profile of Mood States). Compared with the water exposure control, inhaling black tea aroma (Darjeeling and Assam in this study) induced lower salivary CgA concentration levels after 30 min of mental stress load tasks. This anti-stress effect of black tea aroma did not differ between the two tea types even though the concentration of the anti-stress components in the Darjeeling tea aroma was higher than that in the Assam aroma. However, Darjeeling tea aroma tended to decrease the tension and/or anxiety score immediately after the first exposure. Inhaling black tea aroma may diminish stress levels caused by arithmetic mental stress tasks, and Darjeeling tea aroma tended to improve mood before mental stress load.

Verification of key odorants in rose oil by gas chromatography-olfactometry/aroma extract dilution analysis, odour activity value and aroma recombination.

Science.gov (United States)

Xiao, Zuobing; Li, Jing; Niu, Yunwei; Liu, Qiang; Liu, Junhua

2017-10-01

Rose oil is much too expensive but very popular. It's well known that the flower oil's aroma profile hasn't been intensively investigated. In order to verify the aroma profile of rose oil, the synthetic blend of odorants was prepared and then compared with the original rose oil using electronic nose analysis (ENA) combined with quantitative descriptive analysis (QDA). The odorants from rose oils were screened out by Gas Chromatography-Olfactometry/aroma extract dilution analysis (GC-O/AEDA) combined with odour activity value (OAV). Both ENA and QDA indicated the recombination model derived from OAV and GC-O/AEDA closely resembled the original rose oil. The experiment results show that rose oxide, linalool, α-pinene, β-pinene, nonanal, heptanal citronellal, phenyl ethyl alcohol, benzyl alcohol, eugenol, methyl eugenol, β-citronellol, hexyl acetate, β-ionone, nerol, etc. are very important constituent to rose oil aroma profile.

Aroma components of American country ham.

Science.gov (United States)

Song, H; Cadwallader, K R

2008-01-01

The aroma-active compounds of American country ham were investigated by using direct solvent extraction-solvent assisted flavor evaporation (DSE-SAFE), dynamic headspace dilution analysis (DHDA), gas chromatography-olfactometry (GCO), aroma extract dilution analysis (AEDA), and gas chromatography-mass spectrometry (GC-MS). The results indicated the involvement of numerous volatile constituents in the aroma of country ham. For DHDA, 38 compounds were identified as major odorants, among them, 1-octen-3-one, 2-acetyl-1-pyrroline, 1-nonen-3-one, decanal, and (E)-2-nonenal were the most predominant, having FD-factors >or= 125 in all 3 hams examined, followed by 3-methylbutanal, 1-hexen-3-one, octanal, acetic acid, phenylacetaldehyde, and Furaneol. For the DSE-SAFE method, the neutral/basic fraction was dominated by 1-octen-3-one, methional, guaiacol, (E)-4,5-epoxy-(E)-decenal, p-cresol as well as 3-methylbutanal, hexanal, 2-acetyl-1-pyrroline, phenylacetaldehyde, and gamma-nonalactone. The acidic fraction contained mainly short-chain volatile acids (3-methylbutanoic acid, butanoic acid, hexanoic acid, and acetic acid) and Maillard reaction products (for example, 4-hydroxy-2,5-dimethyl-3(2H)-furanone). The above compounds identified were derived from lipid oxidation, amino acid degradation, and Maillard/Strecker and associated reactions. Both methods revealed the same nature of the aroma components of American country ham.

THEORY DEVELOPMENT OF ENZYMATIC AROMA RECOVERY

Directory of Open Access Journals (Sweden)

G. E. Dubova

2014-01-01

Full Text Available Summary. The fruit and vegetable pretreatment conditions and subsequent environment in which enzymatic reactions take place can be considered as potential factors in the formation of fresh flavors. The synthesis of aromatic components of fresh grass and green leaves occurs involving vegetable lipoxygenases. The molecules of a precursor-compound can withstand the processing modes, while enzymes and aromatic compounds break down frequently. Vegetable homogenates are potential sources of enzymes which produce natural aromatic substances. Formation of fresh favors is the most perceptible when it occurs as the result of the reaction between poliunsaturated fatty acids of cytoplasmic membranes and lipoxygenases and hydroperoxide lyase of plant material. Pre-treatment of samples positively influences binding energy in the complex of enzyme-substrate. The change of iodine number in treated homogenates, as compared to fresh ones, shows isomerization of flavor precursors. The minimal quantity of homogenates introduced (up to 20 g and the duration of aroma-restoring reaction (from 5 to 7 minutes were defined. Pre-cooling of homogenates activates enzymes, strengthens oxidability of the PUFA, and results in recovery of fresh aroma of plant material. Under conditions of enzyme inactivation, the synthesis of aromas is not possible. Conversely, production of aroma in food glazes and foams is possible in case of interphase activation between a substrate and enzymes.

Characteristic aroma components of rennet casein.

Science.gov (United States)

Karagül-Yüceer, Yonca; Vlahovich, Katrina N; Drake, MaryAnne; Cadwallader, Keith R

2003-11-05

Rennet casein, produced by enzymatic (rennet) precipitation of casein from pasteurized skim milk, is used in both industrial (technical) and food applications. The flavor of rennet casein powder is an important quality parameter; however, the product often contains an odor described as like that of animal/wet dog. Two commercial rennet casein powders were evaluated to determine the compounds responsible for the typical odor. Aroma extracts were prepared by high-vacuum distillation of direct solvent (ether) extracts and analyzed by gas chromatography-olfactometry (GCO), aroma extract dilution analysis (AEDA), and GC-mass spectrometry (MS). Odorants detected by GCO were typical of those previously reported in skim milk powders and consisted mainly of short-chain volatile acids, phenolic compounds, lactones, and furanones. Results of AEDA indicated o-aminoacetophenone to be a potent odorant; however, sensory descriptive sensory analysis of model aroma systems revealed that the typical odor of rennet casein was principally caused by hexanoic acid, indole, guaiacol, and p-cresol.

Recovery of volatile fruit juice aroma compounds by membrane technology

DEFF Research Database (Denmark)

Bagger-Jørgensen, Rico; Meyer, Anne S.; Pinelo, Manuel

2011-01-01

The influence of temperature (10–45°C), feed flow rate (300–500L/h) and sweeping gas flow rate (1.2–2m3/h) on the recovery of berry fruit juice aroma compounds by sweeping gas membrane distillation (SGMD) was examined on an aroma model solution and on black currant juice in a lab scale membrane...... distillation set up. The data were compared to recovery of the aroma compounds by vacuum membrane distillation (VMD). The flux of SGMD increased with an increase in temperature, feed flow rate or sweeping gas flow rate. Increased temperature and feed flow rate also increased the concentration factors...... the degradation of anthocyanins and polyphenolic compounds in the juice. Industrial relevanceHigh temperature evaporation is the most widely used industrial technique for aroma recovery and concentration of juices, but membrane distillation (MD) may provide for gentler aroma stripping and lower energy consumption...

Characterization of the Key Aroma Compounds in Chinese Syrah Wine by Gas Chromatography-Olfactometry-Mass Spectrometry and Aroma Reconstitution Studies.

Science.gov (United States)

Zhao, Pengtao; Gao, Jinxin; Qian, Michael; Li, Hua

2017-06-24

The key aroma compounds and the organoleptic quality of two Chinese Syrah wines from the Yunnan Shangri-La region and Ningxia Helan mountain region were characterized. The most important eighty aroma-active compounds were identified by Gas Chromatography-Olfactometry. In both Syrah samples, ethyl 2-methylpropanoate, ethyl 3-methylbutanoate, 3-methylbutyl acetate, 2- and 3-methyl-1-butanol, ethyl hexanoate, ethyl octanoate, 2-phenethyl acetate, methional, 3-methylbutanoic acid, hexanoic acid, octanoic acid, β -damascenone, guaiacol, 2-phenylethanol, trans -whiskylactone, 4-ethylguaiacol, eugenol, 4-ethylphenol, and sotolon were detected to have the highest odor intensities. In the chemical analysis, 72 compounds were quantitated by Stir Bar Sorptive Extraction combined with Gas Chromatography Mass Spectrometry. Based on the Odor Activity Value (OAV), the aromas were reconstituted by combining aroma compounds in the synthetic wine, and sensory descriptive analysis was used to verify the chemical data. Fatty acid ethyl esters, acetate esters, and β -damascenone were found with higher OAVs in the more fruity-smelling sample of Helan Mountain rather than Shangri-La.

Aroma-active components of nonfat dry milk.

Science.gov (United States)

Karagül-Yüceer, Y; Drake, M A; Cadwallader, K R

2001-06-01

Application of aroma extract dilution analysis (AEDA) on the volatile components of low-, medium-, and high-heat-treated nonfat dry milks (NDM) revealed aroma-active compounds in the log(3) flavor dilution (log(3) FD) factor range of 1 to 6. The following compounds contributed the highest log(3) FD factors to overall NDM flavor: 2,5-dimethyl-4-hydroxy-3(2H)-furanone [(Furaneol), burnt sugar-like]; butanoic acid (rancid); 3-(methylthio)propanal [(methional), boiled potato-like]; o-aminoacetophenone (grape-like); delta-decalactone (sweet); (E)-4,5-epoxy-(E)-2-decenal (metallic); pentanoic acid (sweaty); 4,5-dimethyl-3-hydroxy-2(5H)-furanone [(sotolon), curry]; 3-methoxy-4-hydroxybenzaldehyde [(vanillin), vanilla]; 2-acetyl-1-pyrroline and 2-acetyl-2-thiazoline (popcorn-like); hexanoic acid (vinegar-like); phenylacetic acid (rose-like); octanoic acid (waxy); nonanal (fatty); and 1-octen-3-one (mushroom-like). The odor intensities of Furaneol, butanoic acid, methional, o-aminoacetophenone, sotolon, vanillin, (E)-4,5-epoxy-(E)-2-decenal, and phenylacetic acid were higher in high-heat-treated samples than others. However, the odor intensities of lactones, 2-acetyl-1-pyrroline, and 2-acetyl-2-thiazoline were not affected by heat treatment. Sensory evaluation results also revealed that heat-generated flavors have a major impact on the flavor profile of NDM.

Characterization of the key aroma compounds in beef and pork vegetable gravies á la chef by application of the aroma extract dilution analysis.

Science.gov (United States)

Christlbauer, Monika; Schieberle, Peter

2009-10-14

By application of the aroma extract dilution analysis (AEDA) on an aroma distillate isolated from a freshly prepared, stewed beef/vegetable gravy, 52 odor-active compounds were detected in the flavor dilution (FD) factor range of 4-4096. On the basis of high FD factors in combination with the results of the identification experiments, 3-(methylthio)propanal (cooked potato), 3-mercapto-2-methylpentan-1-ol (gravy-like), (E,E)-2,4-decadienal (deep-fried, fatty), 3-hydroxy-4,5-dimethyl-2(5H)-furanone (lovage-like), vanillin (vanilla-like), (E,E)-2,4-nonadienal (deep-fried), and (E)-2-undecenal (metallic) are suggested as key contributors to the aroma of the gravy. To get an insight into the role of the vegetables as sources of gravy odorants, a beef gravy was prepared without vegetables. The AEDA results revealed that, in particular, onions and leek are important sources of gravy aroma compounds, adding particularly the very potent, gravy-like smelling 3-mercapto-2-methylpentan-1-ol to the overall aroma profile. Further compounds that were clearly derived from the vegetables and, thus, are important modifiers of the overall aroma were 4-vinyl-2-methoxyphenol, (E)-beta-damascenone, beta-ionone, 2-isopropyl-3-methoxypyrazine, and 2-(sec-butyl)-3-methoxypyrazine. Interestingly, none of the key odorants detected in the gravy can be assumed to be formed from a reaction between beef and vegetable constituents. A comparison of the odorants in the beef/vegetable gravy with a gravy prepared according to the same procedure, but substituting beef by pork meat, indicated that most of the aroma compounds were identical-although different in FD factors-but the tallowy smelling 12-methyltridecanal was detected as key odorant only in the beef/vegetable gravy.

Aroma Effects on Physiologic and Cognitive Function Following Acute Stress: A Mechanism Investigation.

Science.gov (United States)

Chamine, Irina; Oken, Barry S

2016-09-01

Aromas may improve physiologic and cognitive function after stress, but associated mechanisms remain unknown. This study evaluated the effects of lavender aroma, which is commonly used for stress reduction, on physiologic and cognitive functions. The contribution of pharmacologic, hedonic, and expectancy-related mechanisms of the aromatherapy effects was evaluated. Ninety-two healthy adults (mean age, 58.0 years; 79.3% women) were randomly assigned to three aroma groups (lavender, perceptible placebo [coconut], and nonperceptible placebo [water] and to two prime subgroups (primed, with a suggestion of inhaling a powerful stress-reducing aroma, or no prime). Participants' performance on a battery of cognitive tests, physiologic responses, and subjective stress were evaluated at baseline and after exposure to a stress battery during which aromatherapy was present. Participants also rated the intensity and pleasantness of their assigned aroma. Pharmacologic effects of lavender but not placebo aromas significantly benefited post-stress performance on the working memory task (F(2, 86) = 5.41; p = 0.006). Increased expectancy due to positive prime, regardless of aroma type, facilitated post-stress performance on the processing speed task (F(1, 87) = 8.31; p = 0.005). Aroma hedonics (pleasantness and intensity) played a role in the beneficial lavender effect on working memory and physiologic function. The observable aroma effects were produced by a combination of mechanisms involving aroma-specific pharmacologic properties, aroma hedonic properties, and participant expectations. In the future, each of these mechanisms could be manipulated to produce optimal functioning.

Model-based automatic generation of grasping regions

Science.gov (United States)

Bloss, David A.

1993-01-01

The problem of automatically generating stable regions for a robotic end effector on a target object, given a model of the end effector and the object is discussed. In order to generate grasping regions, an initial valid grasp transformation from the end effector to the object is obtained based on form closure requirements, and appropriate rotational and translational symmetries are associated with that transformation in order to construct a valid, continuous grasping region. The main result of this algorithm is a list of specific, valid grasp transformations of the end effector to the target object, and the appropriate combinations of translational and rotational symmetries associated with each specific transformation in order to produce a continuous grasp region.

Design dependencies within the automatic generation of hypermedia presentations

NARCIS (Netherlands)

O. Rosell Martinez

2002-01-01

textabstractMany dependencies appear between the different stages of the creation of a hypermedia presentation. These dependencies have to be taken into account while designing a system for their automatic generation. In this work we study two of them and propose some techniques to treat them.

Automatic Model-Based Generation of Parameterized Test Cases Using Data Abstraction

NARCIS (Netherlands)

Calamé, Jens R.; Ioustinova, Natalia; Romijn, J.M.T.; Smith, G.; van de Pol, Jan Cornelis

2007-01-01

Developing test suites is a costly and error-prone process. Model-based test generation tools facilitate this process by automatically generating test cases from system models. The applicability of these tools, however, depends on the size of the target systems. Here, we propose an approach to

Automatic Generation of Facial Expression Using Triangular Geometric Deformation

OpenAIRE

Jia-Shing Sheu; Tsu-Shien Hsieh; Ho-Nien Shou

2014-01-01

This paper presents an image deformation algorithm and constructs an automatic facial expression generation system to generate new facial expressions in neutral state. After the users input the face image in a neutral state into the system, the system separates the possible facial areas and the image background by skin color segmentation. It then uses the morphological operation to remove noise and to capture the organs of facial expression, such as the eyes, mouth, eyebrow, and nose. The fea...

Automatic Generation of Cycle-Approximate TLMs with Timed RTOS Model Support

Science.gov (United States)

Hwang, Yonghyun; Schirner, Gunar; Abdi, Samar

This paper presents a technique for automatically generating cycle-approximate transaction level models (TLMs) for multi-process applications mapped to embedded platforms. It incorporates three key features: (a) basic block level timing annotation, (b) RTOS model integration, and (c) RTOS overhead delay modeling. The inputs to TLM generation are application C processes and their mapping to processors in the platform. A processor data model, including pipelined datapath, memory hierarchy and branch delay model is used to estimate basic block execution delays. The delays are annotated to the C code, which is then integrated with a generated SystemC RTOS model. Our abstract RTOS provides dynamic scheduling and inter-process communication (IPC) with processor- and RTOS-specific pre-characterized timing. Our experiments using a MP3 decoder and a JPEG encoder show that timed TLMs, with integrated RTOS models, can be automatically generated in less than a minute. Our generated TLMs simulated three times faster than real-time and showed less than 10% timing error compared to board measurements.

Prediction of aged red wine aroma properties from aroma chemical composition. Partial least squares regression models.

Science.gov (United States)

Aznar, Margarita; López, Ricardo; Cacho, Juan; Ferreira, Vicente

2003-04-23

Partial least squares regression (PLSR) models able to predict some of the wine aroma nuances from its chemical composition have been developed. The aromatic sensory characteristics of 57 Spanish aged red wines were determined by 51 experts from the wine industry. The individual descriptions given by the experts were recorded, and the frequency with which a sensory term was used to define a given wine was taken as a measurement of its intensity. The aromatic chemical composition of the wines was determined by already published gas chromatography (GC)-flame ionization detector and GC-mass spectrometry methods. In the whole, 69 odorants were analyzed. Both matrixes, the sensory and chemical data, were simplified by grouping and rearranging correlated sensory terms or chemical compounds and by the exclusion of secondary aroma terms or of weak aroma chemicals. Finally, models were developed for 18 sensory terms and 27 chemicals or groups of chemicals. Satisfactory models, explaining more than 45% of the original variance, could be found for nine of the most important sensory terms (wood-vanillin-cinnamon, animal-leather-phenolic, toasted-coffee, old wood-reduction, vegetal-pepper, raisin-flowery, sweet-candy-cacao, fruity, and berry fruit). For this set of terms, the correlation coefficients between the measured and predicted Y (determined by cross-validation) ranged from 0.62 to 0.81. Models confirmed the existence of complex multivariate relationships between chemicals and odors. In general, pleasant descriptors were positively correlated to chemicals with pleasant aroma, such as vanillin, beta damascenone, or (E)-beta-methyl-gamma-octalactone, and negatively correlated to compounds showing less favorable odor properties, such as 4-ethyl and vinyl phenols, 3-(methylthio)-1-propanol, or phenylacetaldehyde.

Automatic Generation of English-Japanese Translation Pattern Utilizing Genetic Programming Technique

Science.gov (United States)

Matsumura, Koki; Tamekuni, Yuji; Kimura, Shuhei

There are a lot of constructional differences in an English-Japanese phrase template, and that often makes the act of translation difficult. Moreover, there exist various and tremendous phrase templates and sentence to be refered to. It is not easy to prepare the corpus that covers the all. Therefore, it is very significant to generate the translation pattern of the sentence pattern automatically from a viewpoint of the translation success rate and the capacity of the pattern dictionary. Then, for the purpose of realizing the automatic generation of the translation pattern, this paper proposed the new method for the generation of the translation pattern by using the genetic programming technique (GP). The technique tries to generate the translation pattern of various sentences which are not registered in the phrase template dictionary automatically by giving the genetic operation to the parsing tree of a basic pattern. The tree consists of the pair of the English-Japanese sentence generated as the first stage population. The analysis tree data base with 50,100,150,200 pairs was prepared as the first stage population. And this system was applied and executed for an English input of 1,555 sentences. As a result, the analysis tree increases from 200 to 517, and the accuracy rate of the translation pattern has improved from 42.57% to 70.10%. And, 86.71% of the generated translations was successfully done, whose meanings are enough acceptable and understandable. It seemed that this proposal technique became a clue to raise the translation success rate, and to find the possibility of the reduction of the analysis tree data base.

Structural and physical effects of aroma compound binding to native starch granules

DEFF Research Database (Denmark)

Jørgensen, Anders Dysted; Jensen, Susanne L.; Ziegler, Gregory

2012-01-01

, potato and pea starches used represent different typical structural and chemical starch characteristics. Retention of the different aroma compounds varied from a few to one hundred percent and starch was found to induce as well as reduce aroma evaporation depending on the aroma compound and the starch...

Towards Automatic Personalized Content Generation for Platform Games

DEFF Research Database (Denmark)

Shaker, Noor; Yannakakis, Georgios N.; Togelius, Julian

2010-01-01

In this paper, we show that personalized levels can be automatically generated for platform games. We build on previous work, where models were derived that predicted player experience based on features of level design and on playing styles. These models are constructed using preference learning...... mechanism using both algorithmic and human players. The results indicate that the adaptation mechanism effectively optimizes level design parameters for particular players....

Barrier Properties of Polymeric Packaging Materials to Major Aroma Volatiles in Herbs

Directory of Open Access Journals (Sweden)

Leelaphiwat Pattarin

2016-01-01

Full Text Available This study determined the main transport coefficients (diffusion, solubility and permeability of key aroma compounds present in tropical herbs (eucalyptol and estragol through low‒density polyethylene (LDPE, polypropylene (PP, nylon (Nylon, polyethylene terephthalate (PET, metalized‒polyethylene terephthalate (MPET and poly(lactic acid (PLA films at 15 and 25 °C. The concentration of aroma compounds permeating through the films were evaluated at various time intervals using a gas chromatograph flame ionization detector (GC–FID. Results showed that the diffusion coefficients of aroma compounds were highest in LDPE whereas the solubility coefficients were highest in PLA at both temperatures. PLA had the highest permeability coefficients for estragol at both temperatures. PP and LDPE had the highest permeability coefficients for eucalyptol at 15 and 25 °C, respectively. MPET had the lowest permeability for both aroma compounds studied. Aroma barrier properties can be used when selecting polymeric packaging materials to prevent aroma loss in various food and consumer products.

Automatic inspection Pads second generation; Inspeccion automatica de pastillas de segunda generacion

Energy Technology Data Exchange (ETDEWEB)

Gallardo-Lancho gonzalez, J. F.

2010-07-01

In recent years, development has addressed Enusa a second generation robot for automatic inspection of tablets incorporating the following advances: more advanced systems that improve vision quality inspection equipment, conducting the inspection in line with the grinding operation, increased productivity of the inspection process to be unnecessary pills buildup in trays and lay-out of the most rational equipment allowing cleaning it easier and faster. This second generation machine is already part of the automatic inspection equipment developed by Enusa and is an example of the ongoing commitment to the development Enusa and innovation in nuclear technology.

Demonstration of Automatically-Generated Adjoint Code for Use in Aerodynamic Shape Optimization

Science.gov (United States)

Green, Lawrence; Carle, Alan; Fagan, Mike

1999-01-01

Gradient-based optimization requires accurate derivatives of the objective function and constraints. These gradients may have previously been obtained by manual differentiation of analysis codes, symbolic manipulators, finite-difference approximations, or existing automatic differentiation (AD) tools such as ADIFOR (Automatic Differentiation in FORTRAN). Each of these methods has certain deficiencies, particularly when applied to complex, coupled analyses with many design variables. Recently, a new AD tool called ADJIFOR (Automatic Adjoint Generation in FORTRAN), based upon ADIFOR, was developed and demonstrated. Whereas ADIFOR implements forward-mode (direct) differentiation throughout an analysis program to obtain exact derivatives via the chain rule of calculus, ADJIFOR implements the reverse-mode counterpart of the chain rule to obtain exact adjoint form derivatives from FORTRAN code. Automatically-generated adjoint versions of the widely-used CFL3D computational fluid dynamics (CFD) code and an algebraic wing grid generation code were obtained with just a few hours processing time using the ADJIFOR tool. The codes were verified for accuracy and were shown to compute the exact gradient of the wing lift-to-drag ratio, with respect to any number of shape parameters, in about the time required for 7 to 20 function evaluations. The codes have now been executed on various computers with typical memory and disk space for problems with up to 129 x 65 x 33 grid points, and for hundreds to thousands of independent variables. These adjoint codes are now used in a gradient-based aerodynamic shape optimization problem for a swept, tapered wing. For each design iteration, the optimization package constructs an approximate, linear optimization problem, based upon the current objective function, constraints, and gradient values. The optimizer subroutines are called within a design loop employing the approximate linear problem until an optimum shape is found, the design loop

FRUITY AROMA PRODUCTION BY Ceratocystis fimbriata IN SOLID CULTURES FROM AGRO-INDUSTRIAL WASTES

Directory of Open Access Journals (Sweden)

Adriana Bramorski

1998-09-01

Full Text Available Solid state fermentations were carried out to test the efficacy of Ceratocystis fimbriata to grow on different agro-industrial substrates and aroma production. Seven media were prepared using cassava bagasse, apple pomace, amaranth and soya bean. All the media supported fungal growth. While amaranth medium produced pineapple aroma, media containing cassava bagasse, apple pomace and soya bean produced a strong fruity aroma. The aroma production was growth dependent and the maximum aroma intensity was detected a few hours before or after the maximum respirometric activity. Sixteen compounds were separated by gas cromatography of the components present in the headspace and fifteen of them were identified as acid (1, alcohols (6, aldehyde (1, ketones (2 and esters (5.Este estudo explorou a versatilidade de Ceratocystis fimbriata de crescer e produzir aromas naturais sobre substratos de resíduos agro-industriais. Bagaço de mandioca, bagaço de maçã, amaranto e soja em diferentes proporções compuseram os sete meios utilizados, mostrando ser substratos adequados para o crescimento e produção de aroma por este fungo em fermentação no estado sólido. Todos os meios contendo bagaço de mandioca, bagaço de maçã e soja em sua composição proporcionaram um forte aroma frutal, enquanto, o meio de amaranto produziu um agradável aroma de abacaxi. A produção de aroma foi dependente do crescimento, visto que a máxima intensidade do aroma foi detectado poucas horas antes ou depois da atividade respiratória máxima. Foram detectados dezesseis compostos pela cromatografia de gás no headspace das culturas, e quinze deles foram identificados: 1 ácido, 6 alcoois, 1 aldeído, 2 cetonas e 5 ésteres.

Selective removal of methyl mercaptan in coffee aroma using oxidized microporous carbon

Energy Technology Data Exchange (ETDEWEB)

Sakano, T. [Ajinomoto General Foods Inc., Tokyo (Japan). Central Research Laboratoties; Tamon, H.; Okazaki, M. [Kyoto University, Kyoto (Japan). Dept. of Chemical Engineering

1999-10-01

Coffee aroma recovered from the extraction process of roasted coffee beans is used to improve the quality of soluble coffee products. Coffee aroma often has an irritating sulfurous odor. In the present work, it is experimentally elucidated that methyl mercaptan could be selectively removed from the coffee aroma-containing gas by the oxidized microporous carbon. Breakthrough curves of coffee aroma-containing gas on zeolite 5A, microporous carbon (MSC 5A), and MSC 5A oxidized with 13.2N HNO{sub 3} aqueous solution revealed that the adsorption capacity of methyl mercaptan on the oxidized carbon was 4.2 times of that on the zeolite. The loss of desired coffee aroma was decreased using the oxidized carbon in the removal of methyl mercaptan. (author)

automatic generation of root locus plots for linear time invariant

African Journals Online (AJOL)

user

peak time, its real power is its ability to solve problems with higher order systems. ... implementation of a computer program for the automatic generation of root loci using .... the concepts of complex variables, the angle condition can be ...

Automatic Generation of Tests from Domain and Multimedia Ontologies

Science.gov (United States)

Papasalouros, Andreas; Kotis, Konstantinos; Kanaris, Konstantinos

2011-01-01

The aim of this article is to present an approach for generating tests in an automatic way. Although other methods have been already reported in the literature, the proposed approach is based on ontologies, representing both domain and multimedia knowledge. The article also reports on a prototype implementation of this approach, which…

Automatic Generation and Ranking of Questions for Critical Review

Science.gov (United States)

Liu, Ming; Calvo, Rafael A.; Rus, Vasile

2014-01-01

Critical review skill is one important aspect of academic writing. Generic trigger questions have been widely used to support this activity. When students have a concrete topic in mind, trigger questions are less effective if they are too general. This article presents a learning-to-rank based system which automatically generates specific trigger…

Taste and aroma of fresh and stored mandarins.

Science.gov (United States)

Tietel, Zipora; Plotto, Anne; Fallik, Elazar; Lewinsohn, Efraim; Porat, Ron

2011-01-15

During the last decade there has been a continuous rise in consumption of fresh easy-to-peel mandarins. However, mandarins are much more perishable than other citrus fruit, mainly due to rapid deterioration in sensory acceptability after harvest. In the current review we discuss the biochemical components involved in forming the unique flavor of mandarins, and how postharvest storage operations influence taste and aroma and consequently consumer sensory acceptability. What we perceive as mandarin flavor is actually the combination of basic taste, aroma and mouth-feel. The taste of mandarins is principally governed by the levels of sugars and acids in the juice sacs and the relative ratios among them, whereas the aroma of mandarins is derived from a mixture of different aroma volatiles, including alcohols, aldehydes, ketones, terpenes/hydrocarbons and esters. During postharvest storage and marketing there is a gradual decrease in mandarin sensory acceptability, which has been attributed to decreases in acidity and typical mandarin flavor, paralleling an accumulation of off-flavor. Biochemical analysis of volatile and non-volatile constituents in mandarin juice demonstrated that these changes in sensory acceptability were concomitant with decreases in acidity and content of terpenes and aldehydes, which provide green, piney and citrus aroma on the one hand, and increases in ethanol fermentation metabolism products and esters on the other, which are likely to cause 'overripe' and off-flavors. Overall, we demonstrate the vast importance of the genetic background, maturity stage at harvest, commercial postharvest operation treatments, including curing, degreening and waxing, and storage duration on mandarin sensory quality. Copyright © 2010 Society of Chemical Industry.

A GA-fuzzy automatic generation controller for interconnected power system

CSIR Research Space (South Africa)

Boesack, CD

2011-10-01

Full Text Available This paper presents a GA-Fuzzy Automatic Generation Controller for large interconnected power systems. The design of Fuzzy Logic Controllers by means of expert knowledge have typically been the traditional design norm, however, this may not yield...

PROFIL AROMA DAN MUTU SENSORI CITARASA PASTA KAKAO UNGGULAN DARI BEBERAPA DAERAH DI INDONESIA [Aroma and Flavor Sensory Profiles of Superior Cocoa Liquors from Different Regions in Indonesia

Directory of Open Access Journals (Sweden)

Intan Kusumaningrum*

2014-06-01

Full Text Available The objective of this research was to compare the aroma profiles and flavor sensory qualities of three cocoa liquors obtained from different regions in Indonesia, namely East Java, South Sulawesi and Bali. The Ghanaian cocoa liquor was used as the reference. The aroma of cocoa liquors was extracted by using a Solid Phase Microextraction (SPME, followed by detection with Gas Chromatography-Mass Spectrometry/Olfactometry (GC-MS/O with the Nassal Impact Frequency (NIF method. A total of 28 aroma active compounds in the cocoa liquors were identified, where in 21, 19, 22 and 18 compounds were detected in East Java, Bali, South Sulawesi and Ghana liquors, respectively. The profiles of these three liquors were not only different from one another but were also different from the reference. East Java liquor had a specific aroma of strong chocolate, enriched with creamy, caramel and coffee bean aroma, whileBali liquor was dominated by creamy, caramel and sweet, and South Sulawesi liquor was specified by its sweet green aroma. The aroma sensory characteristic was evaluated by descriptive test, presenting the aroma of nutty, acid, caramel, earthy and chocolate, while the taste sensory attributes included astringency, bitterness and acidity. The sensory profile analysis was carried out by applying a Quantitative Descriptive Analysis (QDA method. Accompired with preference and ranking tests were also conducted. Among the three cocoa liquors, the sensory profile of South Sulawesi was the most similar to that of Ghanaian cocoa liquor. However, the cocoa liquor from Bali and East Java cocoa were more preferred comparing to the liquor from South Sulawesi.

Evaluation of Semi-Automatic Metadata Generation Tools: A Survey of the Current State of the Art

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Jung-ran Park

2015-09-01

Full Text Available Assessment of the current landscape of semi-automatic metadata generation tools is particularly important considering the rapid development of digital repositories and the recent explosion of big data. Utilization of (semiautomatic metadata generation is critical in addressing these environmental changes and may be unavoidable in the future considering the costly and complex operation of manual metadata creation. To address such needs, this study examines the range of semi-automatic metadata generation tools (n=39 while providing an analysis of their techniques, features, and functions. The study focuses on open-source tools that can be readily utilized in libraries and other memory institutions.  The challenges and current barriers to implementation of these tools were identified. The greatest area of difficulty lies in the fact that  the piecemeal development of most semi-automatic generation tools only addresses part of the issue of semi-automatic metadata generation, providing solutions to one or a few metadata elements but not the full range elements.  This indicates that significant local efforts will be required to integrate the various tools into a coherent set of a working whole.  Suggestions toward such efforts are presented for future developments that may assist information professionals with incorporation of semi-automatic tools within their daily workflows.

ModelMage: a tool for automatic model generation, selection and management.

Science.gov (United States)

Flöttmann, Max; Schaber, Jörg; Hoops, Stephan; Klipp, Edda; Mendes, Pedro

2008-01-01

Mathematical modeling of biological systems usually involves implementing, simulating, and discriminating several candidate models that represent alternative hypotheses. Generating and managing these candidate models is a tedious and difficult task and can easily lead to errors. ModelMage is a tool that facilitates management of candidate models. It is designed for the easy and rapid development, generation, simulation, and discrimination of candidate models. The main idea of the program is to automatically create a defined set of model alternatives from a single master model. The user provides only one SBML-model and a set of directives from which the candidate models are created by leaving out species, modifiers or reactions. After generating models the software can automatically fit all these models to the data and provides a ranking for model selection, in case data is available. In contrast to other model generation programs, ModelMage aims at generating only a limited set of models that the user can precisely define. ModelMage uses COPASI as a simulation and optimization engine. Thus, all simulation and optimization features of COPASI are readily incorporated. ModelMage can be downloaded from http://sysbio.molgen.mpg.de/modelmage and is distributed as free software.

Automatic Generation System of Multiple-Choice Cloze Questions and its Evaluation

Directory of Open Access Journals (Sweden)

Takuya Goto

2010-09-01

Full Text Available Since English expressions vary according to the genres, it is important for students to study questions that are generated from sentences of the target genre. Although various questions are prepared, it is still not enough to satisfy various genres which students want to learn. On the other hand, when producing English questions, sufficient grammatical knowledge and vocabulary are needed, so it is difficult for non-expert to prepare English questions by themselves. In this paper, we propose an automatic generation system of multiple-choice cloze questions from English texts. Empirical knowledge is necessary to produce appropriate questions, so machine learning is introduced to acquire knowledge from existing questions. To generate the questions from texts automatically, the system (1 extracts appropriate sentences for questions from texts based on Preference Learning, (2 estimates a blank part based on Conditional Random Field, and (3 generates distracters based on statistical patterns of existing questions. Experimental results show our method is workable for selecting appropriate sentences and blank part. Moreover, our method is appropriate to generate the available distracters, especially for the sentence that does not contain the proper noun.

Automatic Generation of Setup for CNC Spring Coiler Based on Case-based Reasoning

Institute of Scientific and Technical Information of China (English)

KU Xiangchen; WANG Runxiao; LI Jishun; WANG Dongbo

2006-01-01

When producing special-shape spring in CNC spring coiler, the setup of the coiler is often a manual work using a trial-and-error method. As a result, the setup of coiler consumes so much time and becomes the bottleneck of the spring production process. In order to cope with this situation, this paper proposes an automatic generation system of setup for CNC spring coiler using case-based reasoning (CBR). The core of the study contains: (1) integrated reasoning model of CBR system;(2) spatial shape describe of special-shape spring based on feature;(3) coiling case representation using shape feature matrix; and (4) case similarity measure algorithm. The automatic generation system has implemented with C++ Builder 6.0 and is helpful in improving the automaticity and efficiency of spring coiler.

MadEvent: automatic event generation with MadGraph

International Nuclear Information System (INIS)

Maltoni, Fabio; Stelzer, Tim

2003-01-01

We present a new multi-channel integration method and its implementation in the multi-purpose event generator MadEvent, which is based on MadGraph. Given a process, MadGraph automatically identifies all the relevant subprocesses, generates both the amplitudes and the mappings needed for an efficient integration over the phase space, and passes them to MadEvent. As a result, a process-specific, stand-alone code is produced that allows the user to calculate cross sections and produce unweighted events in a standard output format. Several examples are given for processes that are relevant for physics studies at present and forthcoming colliders. (author)

Automatic digital surface model (DSM) generation from aerial imagery data

Science.gov (United States)

Zhou, Nan; Cao, Shixiang; He, Hongyan; Xing, Kun; Yue, Chunyu

2018-04-01

Aerial sensors are widely used to acquire imagery for photogrammetric and remote sensing application. In general, the images have large overlapped region, which provide a lot of redundant geometry and radiation information for matching. This paper presents a POS supported dense matching procedure for automatic DSM generation from aerial imagery data. The method uses a coarse-to-fine hierarchical strategy with an effective combination of several image matching algorithms: image radiation pre-processing, image pyramid generation, feature point extraction and grid point generation, multi-image geometrically constraint cross-correlation (MIG3C), global relaxation optimization, multi-image geometrically constrained least squares matching (MIGCLSM), TIN generation and point cloud filtering. The image radiation pre-processing is used in order to reduce the effects of the inherent radiometric problems and optimize the images. The presented approach essentially consists of 3 components: feature point extraction and matching procedure, grid point matching procedure and relational matching procedure. The MIGCLSM method is used to achieve potentially sub-pixel accuracy matches and identify some inaccurate and possibly false matches. The feasibility of the method has been tested on different aerial scale images with different landcover types. The accuracy evaluation is based on the comparison between the automatic extracted DSMs derived from the precise exterior orientation parameters (EOPs) and the POS.

Authenticity of aroma components Enantiomeric separation and compound specific stable isotope analysis

DEFF Research Database (Denmark)

Hansen, Anne-Mette Sølvbjerg

of both enantiomers contrary to natural aromas where often only one of the enantiomers will be in excess. Consequently, if equal amounts of enantiomers are detected in a food product labelled “Natural” it could be an indication of adulteration. Artificial aroma compounds often have very different ratios......The word “authenticity” is increasingly used in the marketing of food products. A product can be marketed claiming its authenticity such as containing only natural ingredients or originating from a special location produced using local traditional production methods. Within the area of food...... ingredients a problem with authenticity of aroma compounds has occurred, because natural aromas are wholly or partly replaced with synthetic ones. This is a large economic problem, since natural aromas are often more expensive than artificial ones. Furthermore, the European Union has legal requirements...

Automatic WSDL-guided Test Case Generation for PropEr Testing of Web Services

Directory of Open Access Journals (Sweden)

Konstantinos Sagonas

2012-10-01

Full Text Available With web services already being key ingredients of modern web systems, automatic and easy-to-use but at the same time powerful and expressive testing frameworks for web services are increasingly important. Our work aims at fully automatic testing of web services: ideally the user only specifies properties that the web service is expected to satisfy, in the form of input-output relations, and the system handles all the rest. In this paper we present in detail the component which lies at the heart of this system: how the WSDL specification of a web service is used to automatically create test case generators that can be fed to PropEr, a property-based testing tool, to create structurally valid random test cases for its operations and check its responses. Although the process is fully automatic, our tool optionally allows the user to easily modify its output to either add semantic information to the generators or write properties that test for more involved functionality of the web services.

Aroma profile of malbec red wines from La Mancha region: Chemical and sensory characterization.

Science.gov (United States)

Sánchez-Palomo, E; Trujillo, M; García Ruiz, A; González Viñas, M A

2017-10-01

The aroma of La Mancha Malbec red wines over four consecutive vintages was characterized by chemical and sensory analysis. Solid phase extraction (SPE) and gas chromatography-mass spectrometry (GC-MS) were used to isolate and analyze free volatile compounds. Quantitative Descriptive Sensory Analysis (QDA) was carried out to characterize the sensory aroma profile. A total of 79 free volatile compounds were identified and quantified in the wines over these four vintages. Volatile aroma compounds were classified into seven aromatic series and their odour activity values were calculated in order to determine the aroma impact compounds in these wines. The aroma sensory profile of these wines was characterized by red fruit, fresh, prune, liquorice, clove, caramel, leather, tobacco and coffee aromas. This study provides a complete aroma characterization of La Mancha Malbec red wines and it is proposed that these wines can be considered as an alternative to wines from traditional grape varieties of this region. Copyright © 2017 Elsevier Ltd. All rights reserved.

Analysis of aroma compounds of pitaya fruit wine

Science.gov (United States)

Gong, Xiao; Ma, Lina; Li, Liuji; Yuan, Yuan; Peng, Shaodan; Lin, Mao

2017-12-01

In order to analyze the volatile components in red pitaya fruit wine, the study using headspace solid phase microextractionand gas chromatography-mass spectrometry technology of pitaya fruit juice and wine aroma composition analysis comparison. Results showed that 55 volatile components were detected in red pitaya fruit wine, including 12 kinds of alcohol (18.16%), 18 kinds of esters (66.17%), 7 kinds of acids (5.94%), 11 kinds of alkanes (4.32%), one kind of aldehyde (0.09%), 2 kinds of olefins (0.09%) and 3 kinds of other volatile substances (0.23%). Relative contents among them bigger have 11 species, such as decanoic acid, ethyl ester (22.92%), respectively, diisoamylene (20.75%), octanoic acid, ethyl ester (17.73%), etc. The red pitaya fruit wine contained a lot of aroma components, which offer the products special aroma like brandy, rose and fruit.

Aroma volatility from aqueous sucrose solutions at low and subzero temperatures.

Science.gov (United States)

Covarrubias-Cervantes, Marco; Champion, Dominique; Debeaufort, Frédéric; Voilley, Andrée

2004-11-17

The gas-liquid partition coefficients of ethyl acetate and ethyl hexanoate have been measured in water and aqueous sucrose solutions from 25 to -10 degrees C by dynamic headspace. Experiments were carried out on sucrose solutions at temperatures where no ice formation was possible. Results showed that when sucrose concentration increased, aroma volatility increased except for ethyl hexanoate and in the highest sucrose concentration solution (57.5%). A quasi-linear temperature decrease on aroma volatility was observed in sucrose solutions from 25 to around 4 and 0 degrees C. Then, from 0 to -10 degrees C, aroma volatility did not decrease: ethyl acetate volatility remained constant but that of ethyl hexanoate increased. Enthalpy of vaporization and activity coefficients of the aroma compounds were calculated.

Identification of predominant aroma components of raw, dry roasted and oil roasted almonds.

Science.gov (United States)

Erten, Edibe S; Cadwallader, Keith R

2017-02-15

Volatile components of raw, dry roasted and oil roasted almonds were isolated by solvent extraction/solvent-assisted flavor evaporation and predominant aroma compounds identified by gas chromatography-olfactometry (GCO) and aroma extract dilutions analysis (AEDA). Selected odorants were quantitated by GC-mass spectrometry and odor-activity values (OAVs) determined. Results of AEDA indicated that 1-octen-3-one and acetic acid were important aroma compounds in raw almonds. Those predominant in dry roasted almonds were methional, 2- and 3-methylbutanal, 2-acetyl-1-pyrroline and 2,3-pentanedione; whereas, in oil roasted almonds 4-hydroxy-2,5-dimethyl-3(2H)-furanone, 2,3-pentanedione, methional and 2-acetyl-1-pyrroline were the predominant aroma compounds. Overall, oil roasted almonds contained a greater number and higher abundance of aroma compounds than either raw or dry roasted almonds. The results of this study demonstrate the importance of lipid-derived volatile compounds in raw almond aroma. Meanwhile, in dry and oil roasted almonds, the predominant aroma compounds were derived via the Maillard reaction, lipid degradation/oxidation and sugar degradation. Copyright © 2016 Elsevier Ltd. All rights reserved.

KOMPONEN VOTALIT DANKARAKTERISASI KOMPONEN KUNCI AROMA BUAH ANDALIMAN (Zanthoxylum acanthoodium DC. [Colatile Aroma Constituents and Potent Odorant of Andaliman (Zanthoxylum acanthoodium DC. Fruit

Directory of Open Access Journals (Sweden)

Anton Apriyantono 1

2001-08-01

Full Text Available Andaliman, a wild spice well known in Northem Sumatera, has a fresh citrusy and warm sweet peppery odor. This research was conducted to analyse pontent odorant from andaliman maceration extract using GC-MS, GC/O and aroma extract dilution analysis (AEDA method. Monoterpenes were the main constituens among the 24 identified components by GC-MS. Results od AEDA revealed that citronellal and limonene had the greatest impact on the aroma of andaliman with flavour dilution factor 128 and 32. β-myrcene, 2-β-ocimene, linalool, β-citronellol, neral, geraniol, gerabial, geranyl acetate, an unkwown compound, and a sesquiterpene also contributed to andaliman fresh citrusy and warm sweet peppery aroma.

Characterization of key aroma-active compounds in lychee (Litchi chinensis Sonn.

Directory of Open Access Journals (Sweden)

Shi Feng

2018-04-01

Full Text Available Volatile compounds in ‘Sweetheart’ lychee were examined using gas chromatography-olfactometry/mass spectrometry (GC-O/MS. Solvent assisted flavor evaporation (SAFE technique was used to identify the aroma-active compounds in lychee. Further characterization of the most important odorants in ‘Sweetheart’ lychee was achieved using aroma extract dilution analysis (AEDA. Thirty-one key aroma-active odorants were identified in the flavor dilution (FD factor range of 2–1024. Methional (cooked potato and geraniol (sweet, floral exhibited the highest FD factors of 1024 and 512, respectively, these were followed by furaneol (sweet, caramel, nerol (floral, sweet, dimethyl trisulfide (DMTS (preserved vegetable, sulfury, linalool (floral, (E,Z-2,6 nonadienal (cucumber and nerolidol (metalic, sesame oil. Furthermore, the flavor profile of ‘Sweetheart’ lychee was described by sensory analysis. Floral, tropical fruit, peach/apricot and honey were scored with relatively high scores for each aroma attribute. The sweetness rating was the highest score among all the attributes. Keywords: AEDA, Aroma-active compounds, GC-MS/O, SAFE, Sensory analysis

Characterization of the key aroma compounds in pink guava (Psidium guajava L.) by means of aroma re-engineering experiments and omission tests.

Science.gov (United States)

Steinhaus, Martin; Sinuco, Diana; Polster, Johannes; Osorio, Coralia; Schieberle, Peter

2009-04-08

Seventeen aroma-active volatiles, previously identified with high flavor dilution factors in fresh, pink Colombian guavas (Psidium guajava L.), were quantified by stable isotope dilution assays. On the basis of the quantitative data and odor thresholds in water, odor activity values (OAV; ratio of concentration to odor threshold) were calculated. High OAVs were determined for the green, grassy smelling (Z)-3-hexenal and the grapefruit-like smelling 3-sulfanyl-1-hexanol followed by 3-sulfanylhexyl acetate (black currant-like), hexanal (green, grassy), ethyl butanoate (fruity), acetaldehyde (fresh, pungent), trans-4,5-epoxy-(E)-2-decenal (metallic), 4-hydroxy-2,5-dimethyl-3(2H)-furanone (caramel, sweet), cinnamyl alcohol (floral), methyl (2S,3S)-2-hydroxy-3-methylpentanoate (fruity), cinnamyl acetate (floral), methional (cooked potato-like), and 3-hydroxy-4,5-dimethyl-2(5H)-furanone (seasoning-like). Studies on the time course of odorant formation in guava puree or cubes, respectively, showed that (Z)-3-hexenal was hardly present in the intact fruits, but was formed very quickly during crushing. The aroma of fresh guava fruit cubes, which showed a very balanced aroma profile, was successfully mimicked in a reconstitute consisting of 13 odorants in their naturally occurring concentrations. Omission tests, in which single odorants were omitted from the entire aroma reconstitute, revealed (Z)-3-hexenal, 3-sulfanyl-1-hexanol, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, 3-sulfanylhexyl acetate, hexanal, ethyl butanoate, cinnamyl acetate, and methional as the key aroma compounds of pink guavas.

Enhancing the Automatic Generation of Hints with Expert Seeding

Science.gov (United States)

Stamper, John; Barnes, Tiffany; Croy, Marvin

2011-01-01

The Hint Factory is an implementation of our novel method to automatically generate hints using past student data for a logic tutor. One disadvantage of the Hint Factory is the time needed to gather enough data on new problems in order to provide hints. In this paper we describe the use of expert sample solutions to "seed" the hint generation…

Characterization of the Volatile Substances and Aroma Components from Traditional Soypaste

Directory of Open Access Journals (Sweden)

Yan Zhang

2010-05-01

Full Text Available In this study, the flavor substances of soypaste were extracted by a simultaneous distillation method and identified by GC-MS. The characteristic aroma components of soypaste were determined by the GC-O technique and the FD value of the characteristic aroma components was determined by AEDA method. It could be inferred that the aroma of the soypaste should be attributed to the presence of heterocyclic compounds and organic acids, with the heterocyclic compounds playing a prominent role.

An approach of optimal sensitivity applied in the tertiary loop of the automatic generation control

Energy Technology Data Exchange (ETDEWEB)

Belati, Edmarcio A. [CIMATEC - SENAI, Salvador, BA (Brazil); Alves, Dilson A. [Electrical Engineering Department, FEIS, UNESP - Sao Paulo State University (Brazil); da Costa, Geraldo R.M. [Electrical Engineering Department, EESC, USP - Sao Paulo University (Brazil)

2008-09-15

This paper proposes an approach of optimal sensitivity applied in the tertiary loop of the automatic generation control. The approach is based on the theorem of non-linear perturbation. From an optimal operation point obtained by an optimal power flow a new optimal operation point is directly determined after a perturbation, i.e., without the necessity of an iterative process. This new optimal operation point satisfies the constraints of the problem for small perturbation in the loads. The participation factors and the voltage set point of the automatic voltage regulators (AVR) of the generators are determined by the technique of optimal sensitivity, considering the effects of the active power losses minimization and the network constraints. The participation factors and voltage set point of the generators are supplied directly to a computational program of dynamic simulation of the automatic generation control, named by power sensitivity mode. Test results are presented to show the good performance of this approach. (author)

Aluminium and Aroma Compound Concentration in Beer During Storage at Different Temperatures

Directory of Open Access Journals (Sweden)

Marija Soldo Gjeldum

2006-01-01

Full Text Available Problem of aluminium in beer has been elaborated in several papers over the last decade. However, the effect of aluminium on organoleptic properties of beer has been observed in few papers where it has been stated that aluminium gives beer a »metallic« and bitter flavour without any observations on particular aroma compound changes. Also, the number of reports on precise changes of aroma components throughout different storage conditions is surprisingly scarce. In order to investigate the changes of aluminium concentration along with aroma compound changes, graphite furnace-atomic absorption spectrophotometry (GF-AAS with Zeeman background correction and gas chromatography with static headspace sampler (GC-HSS were used in this work. Analyses were conducted periodically throughout seven months of storage on three different brands of beer from name breweries. Samples were taken before and after filling in aluminium cans. One part of samples was stored in a refrigerator (4 °C and the other in a thermostatic chamber (22 °C. The effects of beer brand and storage conditions on aluminium concentration and level of aroma compounds were measured. To prove the effect of aluminium concentration on the changes of aroma compounds, the adequate level of aluminium sulphate was added to bottled beer samples stored at 28 °C. Although different beer types showed significantly different aluminium concentration, it could be the result of other factors (different batches of identical beer type showed significantly different aluminium concentration as well. Samples that were stored in the refrigerator were protected from aluminium migration from the can to the beer and showed increased aroma stability. Level of aroma constituents of analyzed beer brands was significantly different. Elevated aluminium concentration did not have any noticeable effect on the level of aroma compounds in beer samples stored at 28 °C.

Analysing and evaluating the task of automatic tweet generation: Knowledge to business

OpenAIRE

Lloret, Elena; Palomar, Manuel

2016-01-01

In this paper a study concerning the evaluation and analysis of natural language tweets is presented. Based on our experience in text summarisation, we carry out a deep analysis on user's perception through the evaluation of tweets manual and automatically generated from news. Specifically, we consider two key issues of a tweet: its informativeness and its interestingness. Therefore, we analyse: (1) do users equally perceive manual and automatic tweets?; (2) what linguistic features a good tw...

Automatic Definition Extraction and Crossword Generation From Spanish News Text

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Jennifer Esteche

2017-08-01

Full Text Available This paper describes the design and implementation of a system that takes Spanish texts and generates crosswords (board and definitions in a fully automatic way using definitions extracted from those texts. Our solution divides the problem in two parts: a definition extraction module that applies pattern matching implemented in Python, and a crossword generation module that uses a greedy strategy implemented in Prolog. The system achieves 73% precision and builds crosswords similar to those built by humans.

Insights into the Key Aroma Compounds in Mango (Mangifera indica L. 'Haden') Fruits by Stable Isotope Dilution Quantitation and Aroma Simulation Experiments.

Science.gov (United States)

Munafo, John P; Didzbalis, John; Schnell, Raymond J; Steinhaus, Martin

2016-06-01

Thirty-four aroma-active compounds, previously identified with high flavor dilution factors by application of an aroma extract dilution analysis, were quantified in tree-ripened fruits of mango (Mangifera indica L. 'Haden'). From the results, the odor activity value (OAV) was calculated for each compound as the ratio of its concentration in the mangoes to its odor threshold in water. OAVs > 1 were obtained for 24 compounds, among which ethyl 2-methylbutanoate (fruity; OAV 2100), (3E,5Z)-undeca-1,3,5-triene (pineapple-like; OAV 1900), ethyl 3-methylbutanoate (fruity; OAV 1600), and ethyl butanoate (fruity; OAV 980) were the most potent, followed by (2E,6Z)-nona-2,6-dienal (cucumber-like), ethyl 2-methylpropanoate (fruity), (E)-β-damascenone (cooked apple-like), ethyl hexanoate (fruity), 4-hydroxy-2,5-dimethyl-3(2H)-furanone (caramel-like), 3-methylbut-2-ene-1-thiol (sulfurous), γ-decalactone (peach-like), β-myrcene (terpeny), (3Z)-hex-3-enal (green), 4-methyl-4-sulfanylpentan-2-one (tropical fruit-like), and ethyl octanoate (fruity). Aroma simulation and omission experiments revealed that these 15 compounds, when combined in a model mixture in their natural concentrations, were able to mimic the aroma of the fruits.

Effects of Basal Defoliation on Wine Aromas: A Meta-Analysis

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Yu Wang

2018-03-01

Full Text Available Basal defoliation, as one of the most common viticulture management practices to modify fruit zone microclimates, has been widely applied aiming at improving wine quality. Wine aroma contributes greatly to wine quality, yet the effects of basal defoliation on wine aromas show discrepancies according to previous studies. This study is a meta-analysis performed to dissect the factors related to the influence of basal defoliation on volatile compounds in wine. Timing of basal defoliation plays an important role in the concentration of varietal aromas in wine. Pre-veraison defoliation induces an increase in β-damascenone and linalool as well as a reduction in 3-isobutyl-2-methoxypyrazine (IBMP. The effects of basal defoliation on certain volatile compounds relative to fermentation aromas in wine (1-hexanol, β-phenylethanol, 2-phenylethyl acetate, decanoic acid, and ethyl octanoate depend on grape maturity. There are also other factors, such as cultivar and climate conditions, that might be responsible for the effect of basal defoliation on wine aromas. The concentrations of isobutanol, isoamyl alcohol, hexanoic acid, and octanoic acid as well as ethyl isobutyrate, ethyl hexanoate, ethyl isovalerate, and ethyl decanoate in wine are not markedly affected by basal defoliation. Due to limited studies included in this meta-analysis, more trials are needed to confirm the current findings.

Effect of sweet orange aroma on experimental anxiety in humans.

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Goes, Tiago Costa; Antunes, Fabrício Dias; Alves, Péricles Barreto; Teixeira-Silva, Flavia

2012-08-01

The objective of this study was to evaluate the potential anxiolytic effect of sweet orange (Citrus sinensis) aroma in healthy volunteers submitted to an anxiogenic situation. Forty (40) male volunteers were allocated to five different groups for the inhalation of sweet orange essential oil (test aroma: 2.5, 5, or 10 drops), tea tree essential oil (control aroma: 2.5 drops), or water (nonaromatic control: 2.5 drops). Immediately after inhalation, each volunteer was submitted to a model of anxiety, the video-monitored version of the Stroop Color-Word Test (SCWT). Psychologic parameters (state-anxiety, subjective tension, tranquilization, and sedation) and physiologic parameters (heart rate and gastrocnemius electromyogram) were evaluated before the inhalation period and before, during, and after the SCWT. Unlike the control groups, the individuals exposed to the test aroma (2.5 and 10 drops) presented a lack of significant alterations (p>0.05) in state-anxiety, subjective tension and tranquillity levels throughout the anxiogenic situation, revealing an anxiolytic activity of sweet orange essential oil. Physiologic alterations along the test were not prevented in any treatment group, as has previously been observed for diazepam. Although more studies are needed to find out the clinical relevance of aromatherapy for anxiety disorders, the present results indicate an acute anxiolytic activity of sweet orange aroma, giving some scientific support to its use as a tranquilizer by aromatherapists.

Co-evolution as Tool for Diversifying Flavor and Aroma Profiles of Wines

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Peter Morrison-Whittle

2018-05-01

Full Text Available The products of microbial metabolism form an integral part of human industry and have been shaped by evolutionary processes, accidentally and deliberately, for thousands of years. In the production of wine, a great many flavor and aroma compounds are produced by yeast species and are the targets of research for commercial breeding programs. Here we demonstrate how co-evolution with multiple species can generate novel interactions through serial co-culture in grape juice. We find that after ~65 generations, co-evolved strains and strains evolved independently show significantly different growth aspects and exhibit significantly different metabolite profiles. We show significant impact of co-evolution of Candida glabrata and Pichia kudriavzevii on the production of metabolites that affect the flavor and aroma of experimental wines. While co-evolved strains do exhibit novel interactions that affect the reproductive success of interacting species, we found no evidence of cross-feeding behavior. Our findings yield promising avenues for developing commercial yeast strains by using co-evolution to diversify the metabolic output of target species without relying on genetic modification or breeding technologies. Such approaches open up exciting new possibilities for harnessing microbial co-evolution in areas of agriculture and food related research generally.

A deletion of the gene encoding amino aldehyde dehydrogenase enhances the "pandan-like" aroma of winter melon (Benincasa hispida) and is a functional marker for the development of the aroma.

Science.gov (United States)

Ruangnam, Saowalak; Wanchana, Samart; Phoka, Nongnat; Saeansuk, Chatree; Mahatheeranont, Sugunya; de Hoop, Simon Jan; Toojinda, Theerayut; Vanavichit, Apichart; Arikit, Siwaret

2017-12-01

The gene conferring a "pandan-like" aroma of winter melon was identified. The sequence variation (804-bp deletion) found in the gene was used as the target for functional marker development. Winter melon (Benincasa hispida), a member of the Cucurbitaceae family, is a commonly consumed vegetable in Asian countries that is popular for its nutritional and medicinal value. A "pandan-like" aroma, which is economically important in crops including rice and soybean, is rarely found in most commercial varieties of winter melon, but is present in some landraces. This aroma is a value-added potential trait in breeding winter melon with a higher economic value. In this study, we confirmed that the aroma of winter melon is due to the potent volatile compound 2-acetyl-1-pyrroline (2AP) as previously identified in other plants. Based on an analysis of public transcriptome data, BhAMADH encoding an aminoaldehyde dehydrogenase (AMADH) was identified as a candidate gene conferring aroma of winter melon. A sequence comparison of BhAMADH between the aromatic and non-aromatic accessions revealed an 804-bp deletion encompassing exons 11-13 in the aromatic accession. The deletion caused several premature stop codons and could result in a truncated protein with a length of only 208 amino acids compared with 503 amino acids in the normal protein. A functional marker was successfully developed based on the 804-bp deletion and validated in 237 F 2 progenies. A perfect association of the marker genotypes and aroma phenotypes indicates that BhAMADH is the major gene conferring the aroma. The recently developed functional marker could be efficiently used in breeding programs for the aroma trait in winter melon.

2D automatic body-fitted structured mesh generation using advancing extraction method

Science.gov (United States)

Zhang, Yaoxin; Jia, Yafei

2018-01-01

This paper presents an automatic mesh generation algorithm for body-fitted structured meshes in Computational Fluids Dynamics (CFD) analysis using the Advancing Extraction Method (AEM). The method is applicable to two-dimensional domains with complex geometries, which have the hierarchical tree-like topography with extrusion-like structures (i.e., branches or tributaries) and intrusion-like structures (i.e., peninsula or dikes). With the AEM, the hierarchical levels of sub-domains can be identified, and the block boundary of each sub-domain in convex polygon shape in each level can be extracted in an advancing scheme. In this paper, several examples were used to illustrate the effectiveness and applicability of the proposed algorithm for automatic structured mesh generation, and the implementation of the method.

Automatically-generated rectal dose constraints in intensity-modulated radiation therapy for prostate cancer

Science.gov (United States)

Hwang, Taejin; Kim, Yong Nam; Kim, Soo Kon; Kang, Sei-Kwon; Cheong, Kwang-Ho; Park, Soah; Yoon, Jai-Woong; Han, Taejin; Kim, Haeyoung; Lee, Meyeon; Kim, Kyoung-Joo; Bae, Hoonsik; Suh, Tae-Suk

2015-06-01

The dose constraint during prostate intensity-modulated radiation therapy (IMRT) optimization should be patient-specific for better rectum sparing. The aims of this study are to suggest a novel method for automatically generating a patient-specific dose constraint by using an experience-based dose volume histogram (DVH) of the rectum and to evaluate the potential of such a dose constraint qualitatively. The normal tissue complication probabilities (NTCPs) of the rectum with respect to V %ratio in our study were divided into three groups, where V %ratio was defined as the percent ratio of the rectal volume overlapping the planning target volume (PTV) to the rectal volume: (1) the rectal NTCPs in the previous study (clinical data), (2) those statistically generated by using the standard normal distribution (calculated data), and (3) those generated by combining the calculated data and the clinical data (mixed data). In the calculated data, a random number whose mean value was on the fitted curve described in the clinical data and whose standard deviation was 1% was generated by using the `randn' function in the MATLAB program and was used. For each group, we validated whether the probability density function (PDF) of the rectal NTCP could be automatically generated with the density estimation method by using a Gaussian kernel. The results revealed that the rectal NTCP probability increased in proportion to V %ratio , that the predictive rectal NTCP was patient-specific, and that the starting point of IMRT optimization for the given patient might be different. The PDF of the rectal NTCP was obtained automatically for each group except that the smoothness of the probability distribution increased with increasing number of data and with increasing window width. We showed that during the prostate IMRT optimization, the patient-specific dose constraints could be automatically generated and that our method could reduce the IMRT optimization time as well as maintain the

Understanding aroma release from model cheeses by a statistical multiblock approach on oral processing.

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Gilles Feron

Full Text Available For human beings, the mouth is the first organ to perceive food and the different signalling events associated to food breakdown. These events are very complex and as such, their description necessitates combining different data sets. This study proposed an integrated approach to understand the relative contribution of main food oral processing events involved in aroma release during cheese consumption. In vivo aroma release was monitored on forty eight subjects who were asked to eat four different model cheeses varying in fat content and firmness and flavoured with ethyl propanoate and nonan-2-one. A multiblock partial least square regression was performed to explain aroma release from the different physiological data sets (masticatory behaviour, bolus rheology, saliva composition and flux, mouth coating and bolus moistening. This statistical approach was relevant to point out that aroma release was mostly explained by masticatory behaviour whatever the cheese and the aroma, with a specific influence of mean amplitude on aroma release after swallowing. Aroma release from the firmer cheeses was explained mainly by bolus rheology. The persistence of hydrophobic compounds in the breath was mainly explained by bolus spreadability, in close relation with bolus moistening. Resting saliva poorly contributed to the analysis whereas the composition of stimulated saliva was negatively correlated with aroma release and mostly for soft cheeses, when significant.

Automatic generation of natural language nursing shift summaries in neonatal intensive care: BT-Nurse.

Science.gov (United States)

Hunter, James; Freer, Yvonne; Gatt, Albert; Reiter, Ehud; Sripada, Somayajulu; Sykes, Cindy

2012-11-01

Our objective was to determine whether and how a computer system could automatically generate helpful natural language nursing shift summaries solely from an electronic patient record system, in a neonatal intensive care unit (NICU). A system was developed which automatically generates partial NICU shift summaries (for the respiratory and cardiovascular systems), using data-to-text technology. It was evaluated for 2 months in the NICU at the Royal Infirmary of Edinburgh, under supervision. In an on-ward evaluation, a substantial majority of the summaries was found by outgoing and incoming nurses to be understandable (90%), and a majority was found to be accurate (70%), and helpful (59%). The evaluation also served to identify some outstanding issues, especially with regard to extra content the nurses wanted to see in the computer-generated summaries. It is technically possible automatically to generate limited natural language NICU shift summaries from an electronic patient record. However, it proved difficult to handle electronic data that was intended primarily for display to the medical staff, and considerable engineering effort would be required to create a deployable system from our proof-of-concept software. Copyright © 2012 Elsevier B.V. All rights reserved.

Analytical and sensorial characterization of the aroma of wines produced with sour rotten grapes using GC-O and GC-MS: identification of key aroma compounds.

Science.gov (United States)

Barata, André; Campo, Eva; Malfeito-Ferreira, Manuel; Loureiro, Virgílio; Cacho, Juan; Ferreira, Vicente

2011-03-23

In the present work, the aroma profiles of wines elaborated from sound and sour rot-infected grapes as raw material have been studied by sensory analysis, gas chromatography-olfactometry (GC-O), and gas chromatography-mass spectrometry (GC-MS), with the aim of determining the odor volatiles most likely associated with this disease. The effect of sour rot was tested in monovarietal wines produced with the Portuguese red grape variety Trincadeira and in blends of Cabernet Sauvignon and sour rotten Trincadeira grapes. Wines produced from damaged berries exhibited clear honey-like notes not evoked by healthy samples. Ethyl phenylacetate (EPhA) and phenylacetic acid (PAA), both exhibiting sweet honey-like aromas, emerged as key aroma compounds of sour rotten wines. Their levels were 1 order of magnitude above those found in controls and reached 304 and 1668 μg L(-1) of EPhA and PAA, respectively, well above the corresponding odor thresholds. Levels of γ-nonalactone also increased by a factor 3 in sour rot samples. Results also suggest that sour rot exerts a great effect on the secondary metabolism of yeast, decreasing the levels of volatiles related to fatty acids and amino acid synthesis. The highest levels of γ-decalactone of up to 405 μg L(-1) were also found in all of the samples, suggesting that this could be a relevant aroma compound in Trincadeira wine aroma.

Determination of Favorite Wine from Comparison of Wine Aroma Attributes

Science.gov (United States)

Koike, Takayuki; Kamimura, Hironobu; Shimada, Kouji; Yamada, Hiroshi; Kaneki, Noriaki

The decision to choose the appropriate product matching the preference of each individual is based on the psychological impression of the adjective and the alternatives. The preference for a product group and physical condition also affect decision-making. The purpose of this study was to investigate the influence of differences in the preference of wine and changes in hunger level on the psychological and neuro-physiological aspects of decision-making where the subjects were asked to choose their most favorite wine after sniffing the aroma of several wines. The psychological aspects of decision-making while sniffing five different kinds of wine were evaluated by the analytical hierarchal process (AHP) method, while the neuro-physiological aspects were evaluated by measuring the level of oxygenated hemoglobin concentrations (O2Hb) in the process of smelling the wine aromas within three minutes compared to when the non-odor and alcoholic solutions were presented. AHP analysis showed that the adjective “Favorite” was given the highest importance and a white wine with a sweet aroma was the most favored wine, regardless of the wine preference. The normalized mean O2Hb levels in each minute showed that, in the case of the wine lovers, the time course of the O2Hb level, decreased when they sensed the wine aroma compared to when they sensed non-odor solutions, and, in non-wine lovers, the O2Hb levels remained at higher values compared to the smell of the non-odor solution when they sensed the aroma of the alcoholic solution. The results indicate that there are differences with regard to decision-making between the psychological and physiological aspects when people are made to choose their most favorite wine by sniffing wine aromas.

Installation and Testing Instructions for the Sandia Automatic Report Generator (ARG).

Energy Technology Data Exchange (ETDEWEB)

Clay, Robert L.

2018-04-01

Robert L. CLAY Sandia National Laboratories P.O. Box 969 Livermore, CA 94551, U.S.A. rlclay@sandia.gov In this report, we provide detailed and reproducible installation instructions of the Automatic Report Generator (ARG), for both Linux and macOS target platforms.

Healing of pain by music and aroma

International Nuclear Information System (INIS)

Ueda, Takashi; Ikeda, Yoshitomo

2007-01-01

To see the alteration and modification by music and aroma of the brain activity at the moment of pain stimulus, authors studied 3D images by dynamic single photon emission computed tomography (SPECT) with continuous intravenous 99m Tc-HMPAO (hexamethylpropyleneamine oxime) method that they had developed. The radiopharmaceutical was i.v. injected at a constant infusion rate of 1,110 MBq/30 ml/30 min and dynamic SPECT was performed for 30 min at every 2 min interval with the gamma camera GCA 7200A/UI 2-head SPECT system (Toshiba) to make the time-activity curve of regional cerebral blood flow (rCBF). During the infusion, pain stimulus was given by clipping the tip of third finger for 3 sec repeatedly for 2 min. Subjects, healthy normal or with disease, were 18 cases with no healing, 14 with music and 32 with aroma. Pain alone or plus pop music induced rCBF increase in wide regions of the brain while slow-paced music or calm aroma (rose and lavender) suppressed the rCBF increase by pain in the lateral margin of frontal lobe. These changes were thought to be related to healing effects. (T.I.)

Aroma of some plants cultivated in Lithuania : composition, processing and release

NARCIS (Netherlands)

Bylaite, E.

2000-01-01

In this study, some factors affecting the aroma of some plants of the families Umbelliferae and Asteraceae were evaluated. The composition of the aromas is influenced by several factors: plant family, harvesting time, anatomical part of plant,

Effect of trehalose addition on volatiles responsible for strawberry aroma.

Science.gov (United States)

Kopjar, Mirela; Hribar, Janez; Simcic, Marjan; Zlatić, Emil; Pozrl, Tomaz; Pilizota, Vlasta

2013-12-01

Aroma is one of the most important quality properties of food products and has a great influence on quality and acceptability of foods. Since it is very difficult to control, in this study the effect of addition of trehalose (3, 5 and 10%) to freeze-dried strawberry cream fillings was investigated as a possible means for retention of some of the aroma compounds responsible for the strawberry aroma. In samples with added trehalose, higher amounts of fruity esters were determined. Increase of trehalose content did not cause a proportional increase in the amount of fruity esters. However, results of our research showed that trehalose addition did not have the same effect on both gamma-decalactone and furaneol.

Automatic generation of statistical pose and shape models for articulated joints.

Science.gov (United States)

Xin Chen; Graham, Jim; Hutchinson, Charles; Muir, Lindsay

2014-02-01

Statistical analysis of motion patterns of body joints is potentially useful for detecting and quantifying pathologies. However, building a statistical motion model across different subjects remains a challenging task, especially for a complex joint like the wrist. We present a novel framework for simultaneous registration and segmentation of multiple 3-D (CT or MR) volumes of different subjects at various articulated positions. The framework starts with a pose model generated from 3-D volumes captured at different articulated positions of a single subject (template). This initial pose model is used to register the template volume to image volumes from new subjects. During this process, the Grow-Cut algorithm is used in an iterative refinement of the segmentation of the bone along with the pose parameters. As each new subject is registered and segmented, the pose model is updated, improving the accuracy of successive registrations. We applied the algorithm to CT images of the wrist from 25 subjects, each at five different wrist positions and demonstrated that it performed robustly and accurately. More importantly, the resulting segmentations allowed a statistical pose model of the carpal bones to be generated automatically without interaction. The evaluation results show that our proposed framework achieved accurate registration with an average mean target registration error of 0.34 ±0.27 mm. The automatic segmentation results also show high consistency with the ground truth obtained semi-automatically. Furthermore, we demonstrated the capability of the resulting statistical pose and shape models by using them to generate a measurement tool for scaphoid-lunate dissociation diagnosis, which achieved 90% sensitivity and specificity.

Automatic code generation for distributed robotic systems

International Nuclear Information System (INIS)

Jones, J.P.

1993-01-01

Hetero Helix is a software environment which supports relatively large robotic system development projects. The environment supports a heterogeneous set of message-passing LAN-connected common-bus multiprocessors, but the programming model seen by software developers is a simple shared memory. The conceptual simplicity of shared memory makes it an extremely attractive programming model, especially in large projects where coordinating a large number of people can itself become a significant source of complexity. We present results from three system development efforts conducted at Oak Ridge National Laboratory over the past several years. Each of these efforts used automatic software generation to create 10 to 20 percent of the system

Automatic generation of randomized trial sequences for priming experiments.

Science.gov (United States)

Ihrke, Matthias; Behrendt, Jörg

2011-01-01

In most psychological experiments, a randomized presentation of successive displays is crucial for the validity of the results. For some paradigms, this is not a trivial issue because trials are interdependent, e.g., priming paradigms. We present a software that automatically generates optimized trial sequences for (negative-) priming experiments. Our implementation is based on an optimization heuristic known as genetic algorithms that allows for an intuitive interpretation due to its similarity to natural evolution. The program features a graphical user interface that allows the user to generate trial sequences and to interactively improve them. The software is based on freely available software and is released under the GNU General Public License.

The Impact of Simple Phenolic Compounds on Beer Aroma and Flavor

Directory of Open Access Journals (Sweden)

Michael Lentz

2018-03-01

Full Text Available Beer is a complex beverage containing a myriad of flavor- and aroma-active compounds. Brewers strive to achieve an appropriate balance of desired characters, while avoiding off-aromas and flavors. Phenolic compounds are always present in finished beer, as they are extracted from grains and hops during the mashing and brewing process. Some of these compounds have little impact on finished beer, while others may contribute either desirable or undesirable aromas, flavors, and mouthfeel characteristics. They may also contribute to beer stability. The role of simple phenolic compounds on the attributes of wort and beer are discussed.

Recovery of aroma compounds from orange essential oil

Directory of Open Access Journals (Sweden)

Haypek E.

2000-01-01

Full Text Available The objective of this work was to study the recovery of aroma compounds present in the orange essential oil using experimental data from CUTRALE (a Brazilian Industry of Concentrated Orange Juice. The intention was to reproduce the industrial unit and afterwards to optimize the recovery of aroma compounds from orange essential oil by liquid-liquid extraction. The orange oil deterpenation was simulated using the commercial software PRO/II 4.0 version 1.0. The UNIFAC model was chosen for the calculation of the activity coefficients.

Fully automatic adjoints: a robust and efficient mechanism for generating adjoint ocean models

Science.gov (United States)

Ham, D. A.; Farrell, P. E.; Funke, S. W.; Rognes, M. E.

2012-04-01

The problem of generating and maintaining adjoint models is sufficiently difficult that typically only the most advanced and well-resourced community ocean models achieve it. There are two current technologies which each suffer from their own limitations. Algorithmic differentiation, also called automatic differentiation, is employed by models such as the MITGCM [2] and the Alfred Wegener Institute model FESOM [3]. This technique is very difficult to apply to existing code, and requires a major initial investment to prepare the code for automatic adjoint generation. AD tools may also have difficulty with code employing modern software constructs such as derived data types. An alternative is to formulate the adjoint differential equation and to discretise this separately. This approach, known as the continuous adjoint and employed in ROMS [4], has the disadvantage that two different model code bases must be maintained and manually kept synchronised as the model develops. The discretisation of the continuous adjoint is not automatically consistent with that of the forward model, producing an additional source of error. The alternative presented here is to formulate the flow model in the high level language UFL (Unified Form Language) and to automatically generate the model using the software of the FEniCS project. In this approach it is the high level code specification which is differentiated, a task very similar to the formulation of the continuous adjoint [5]. However since the forward and adjoint models are generated automatically, the difficulty of maintaining them vanishes and the software engineering process is therefore robust. The scheduling and execution of the adjoint model, including the application of an appropriate checkpointing strategy is managed by libadjoint [1]. In contrast to the conventional algorithmic differentiation description of a model as a series of primitive mathematical operations, libadjoint employs a new abstraction of the simulation

The ACR-program for automatic finite element model generation for part through cracks

International Nuclear Information System (INIS)

Leinonen, M.S.; Mikkola, T.P.J.

1989-01-01

The ACR-program (Automatic Finite Element Model Generation for Part Through Cracks) has been developed at the Technical Research Centre of Finland (VTT) for automatic finite element model generation for surface flaws using three dimensional solid elements. Circumferential or axial cracks can be generated on the inner or outer surface of a cylindrical or toroidal geometry. Several crack forms are available including the standard semi-elliptical surface crack. The program can be used in the development of automated systems for fracture mechanical analyses of structures. The tests for the accuracy of the FE-mesh have been started with two-dimensional models. The results indicate that the accuracy of the standard mesh is sufficient for practical analyses. Refinement of the standard mesh is needed in analyses with high load levels well over the limit load of the structure

Automatic Generation of Validated Specific Epitope Sets

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Sebastian Carrasco Pro

2015-01-01

Full Text Available Accurate measurement of B and T cell responses is a valuable tool to study autoimmunity, allergies, immunity to pathogens, and host-pathogen interactions and assist in the design and evaluation of T cell vaccines and immunotherapies. In this context, it is desirable to elucidate a method to select validated reference sets of epitopes to allow detection of T and B cells. However, the ever-growing information contained in the Immune Epitope Database (IEDB and the differences in quality and subjects studied between epitope assays make this task complicated. In this study, we develop a novel method to automatically select reference epitope sets according to a categorization system employed by the IEDB. From the sets generated, three epitope sets (EBV, mycobacteria and dengue were experimentally validated by detection of T cell reactivity ex vivo from human donors. Furthermore, a web application that will potentially be implemented in the IEDB was created to allow users the capacity to generate customized epitope sets.

Automatic system for redistributing feedwater in a steam generator of a nuclear power plant

International Nuclear Information System (INIS)

Fuoto, J.S.; Crotzer, M.E.; Lang, G.E.

1980-01-01

A system is described for automatically redistributing a steam generator secondary tube system after a burst in the secondary tubing. This applies to a given steam generator in a system having several steam generators partially sharing a common tube system, and employs a pressure control generating an electrical signal which is compared with given values [fr

Characterization of key aroma-active compounds in lychee (Litchi chinensis Sonn.).

Science.gov (United States)

Feng, Shi; Huang, Mingyang; Crane, Jonathan Henry; Wang, Yu

2018-04-01

Volatile compounds in 'Sweetheart' lychee were examined using gas chromatography-olfactometry/mass spectrometry (GC-O/MS). Solvent assisted flavor evaporation (SAFE) technique was used to identify the aroma-active compounds in lychee. Further characterization of the most important odorants in 'Sweetheart' lychee was achieved using aroma extract dilution analysis (AEDA). Thirty-one key aroma-active odorants were identified in the flavor dilution (FD) factor range of 2-1024. Methional (cooked potato) and geraniol (sweet, floral) exhibited the highest FD factors of 1024 and 512, respectively, these were followed by furaneol (sweet, caramel), nerol (floral, sweet), dimethyl trisulfide (DMTS) (preserved vegetable, sulfury), linalool (floral), (E,Z)-2,6 nonadienal (cucumber) and nerolidol (metalic, sesame oil). Furthermore, the flavor profile of 'Sweetheart' lychee was described by sensory analysis. Floral, tropical fruit, peach/apricot and honey were scored with relatively high scores for each aroma attribute. The sweetness rating was the highest score among all the attributes. Copyright © 2017. Published by Elsevier B.V.

RETRANS - A tool to verify the functional equivalence of automatically generated source code with its specification

International Nuclear Information System (INIS)

Miedl, H.

1998-01-01

Following the competent technical standards (e.g. IEC 880) it is necessary to verify each step in the development process of safety critical software. This holds also for the verification of automatically generated source code. To avoid human errors during this verification step and to limit the cost effort a tool should be used which is developed independently from the development of the code generator. For this purpose ISTec has developed the tool RETRANS which demonstrates the functional equivalence of automatically generated source code with its underlying specification. (author)

Characterization of the major aroma-active compounds in mango (Mangifera indica L.) cultivars Haden, White Alfonso, Praya Sowoy, Royal Special, and Malindi by application of a comparative aroma extract dilution analysis.

Science.gov (United States)

Munafo, John P; Didzbalis, John; Schnell, Raymond J; Schieberle, Peter; Steinhaus, Martin

2014-05-21

The aroma-active compounds present in tree-ripened fruits of the five mango (Mangifera indica L.) cultivars Haden, White Alfonso, Praya Sowoy, Royal Special, and Malindi were isolated by solvent extraction followed by solvent-assisted flavor evaporation (SAFE) and analyzed by gas chromatography-olfactometery (GC-O). Application of a comparative aroma extract dilution analysis (cAEDA) afforded 54 aroma-active compounds in the flavor dilution (FD) factor range from 4 to ≥2048, 16 of which are reported for the first time in mango. The results of the identification experiments in combination with the FD factors revealed 4-hydroxy-2,5-dimethyl-3(2H)-furanone as an important aroma compound in all cultivars analyzed. Twenty-seven aroma-active compounds were present in at least one mango cultivar at an FD factor ≥128. Clear differences in the FD factors of these odorants between each of the mango cultivars suggested that they contributed to the unique sensory profiles of the individual cultivars.

Aroma behaviour during steam cooking within a potato starch-based model matrix.

Science.gov (United States)

Descours, Emilie; Hambleton, Alicia; Kurek, Mia; Debeaufort, Fréderic; Voilley, Andrée; Seuvre, Anne-Marie

2013-06-05

To help understand the organoleptic qualities of steam cooked foods, the kinetics of aroma release during cooking in a potato starch based model matrix was studied. Behaviour of components having a major impact in potato flavour were studied using solid phase micro extraction-gas chromatography (SPME-GC). Evolution of microstructure of potato starch model-matrix during steam cooking process was analyzed using environmental scanning electron microscopy (ESEM). Both aroma compounds that are naturally present in starch matrix and those that were added were analyzed. Both the aroma compounds naturally presented and those added had different behaviour depending on their physico-chemical properties (hydrophobicity, saturation vapour pressure, molecular weight, etc.). The physical state of potato starch influences of the retention of aromatized matrix with Starch gelatinization appearing to be the major phenomenon influencing aroma release. Copyright © 2013 Elsevier Ltd. All rights reserved.

Aroma Stripping under various Forms of Membrane Distillation Processes: Experiments and modeling

DEFF Research Database (Denmark)

Jonsson, Gunnar Eigil

Concentration of fruit juices by membrane distillation is an interesting process as it can be done at low temperature giving a gentle concentration process with little deterioration of the juices. Since the juices contains many different aroma compounds with a wide range of chemical properties...... such as volatility, activity coefficient and vapor pressure, it is important to know how these aroma compounds will eventually pass through the membrane. Experiments have been made on an aroma model solution and on black currant juice in a lab scale membrane distillation set up which can be operated in various types...... of MD configurations: Vacuum Membrane Distillation , Sweeping Gas Membrane Distillation , Direct Contact Membrane Distillation and Osmotic Membrane Distillation. The influence of feed temperature and feed flow rate on the permeate flux and concentration factor for different types of aroma compounds have...

Effects of aroma and taste, independently or in combination, on appetite sensation and subsequent food intake.

Science.gov (United States)

Yin, Wenting; Hewson, Louise; Linforth, Robert; Taylor, Moira; Fisk, Ian D

2017-07-01

Food flavour is important in appetite control. The effects of aroma and taste, independently or in combination, on appetite sensation and subsequent food intake, were studied. Twenty-six females (24 ± 4 years, 20.9 ± 1.9 kg⋅m -2 ) consumed, over 15 min period, one of four sample drinks as a preload, followed by an ad libitum consumption of a pasta meal (after 65 min). Sample drinks were: water (S1, 0 kcal), water with strawberry aroma (S2, 0 kcal), water with sucrose and citric acid (S3, 48 kcal) and water with strawberry aroma, sucrose and citric acid (S4, 48 kcal). Appetite sensation did not differ between the S1 (water), S2 (aroma) and S3 (taste) conditions. Compared with S1 (water), S2 (aroma) and S3 (taste), S4 (aroma + taste) suppressed hunger sensation over the 15 min sample drink consumption period (satiation) (p < 0.05). S4 (aroma + taste) further reduced hunger sensation (satiety) more than S1 at 5, 20 and 30 min after the drink was consumed (p < 0.05), more than S2 (aroma) at 5 and 20 min after the drink was consumed (p < 0.05), and more than S3 (taste) at 5 min after the drink was consumed (p < 0.05). Subsequent pasta energy intake did not vary between the sample drink conditions. S4 (aroma + taste) had the strongest perceived flavour. This study suggests that the combination of aroma and taste induced greater satiation and short-term satiety than the independent aroma or taste and water, potentially via increasing the perceived flavour intensity or by enhancing the perceived flavour quality and complexity as a result of aroma-taste cross-modal perception. Copyright © 2017 The Author(s). Published by Elsevier Ltd.. All rights reserved.

Characterization of Key Aroma Compounds in Raw and Thermally Processed Prawns and Thermally Processed Lobsters by Application of Aroma Extract Dilution Analysis.

Science.gov (United States)

Mall, Veronika; Schieberle, Peter

2016-08-24

Application of aroma extract dilution analysis (AEDA) to an aroma distillate of blanched prawn meat (Litopenaeus vannamei) (BPM) revealed 40 odorants in the flavor dilution (FD) factor range from 4 to 1024. The highest FD factors were assigned to 2-acetyl-1-pyrroline, 3-(methylthio)propanal, (Z)-1,5-octadien-3-one, trans-4,5-epoxy-(E)-2-decenal, (E)-3-heptenoic acid, and 2-aminoacetophenone. To understand the influence of different processing conditions on odorant formation, fried prawn meat was investigated by means of AEDA in the same way, revealing 31 odorants with FD factors between 4 and 2048. Also, the highest FD factors were determined for 2-acetyl-1-pyrroline, 3-(methylthio)propanal, and (Z)-1,5-octadien-3-one, followed by 4-hydroxy-2,5-dimethyl-3(2H)-furanone, (E)-3-heptenoic acid, and 2-aminoacetophenone. As a source of the typical marine, sea breeze-like odor attribute of the seafood, 2,4,6-tribromoanisole was identified in raw prawn meat as one of the contributors. Additionally, the aroma of blanched prawn meat was compared to that of blanched Norway and American lobster meat, respectively (Nephrops norvegicus and Homarus americanus). Identification experiments revealed the same set of odorants, however, with differing FD factors. In particular, 3-hydroxy-4,5-dimethyl-2(5H)-furanone was found as the key aroma compound in blanched Norway lobster, whereas American lobster contained 3-methylindole with a high FD factor.

Automatic Model Generation Framework for Computational Simulation of Cochlear Implantation

DEFF Research Database (Denmark)

Mangado Lopez, Nerea; Ceresa, Mario; Duchateau, Nicolas

2016-01-01

. To address such a challenge, we propose an automatic framework for the generation of patient-specific meshes for finite element modeling of the implanted cochlea. First, a statistical shape model is constructed from high-resolution anatomical μCT images. Then, by fitting the statistical model to a patient......'s CT image, an accurate model of the patient-specific cochlea anatomy is obtained. An algorithm based on the parallel transport frame is employed to perform the virtual insertion of the cochlear implant. Our automatic framework also incorporates the surrounding bone and nerve fibers and assigns......Recent developments in computational modeling of cochlear implantation are promising to study in silico the performance of the implant before surgery. However, creating a complete computational model of the patient's anatomy while including an external device geometry remains challenging...

Automatic caption generation for news images.

Science.gov (United States)

Feng, Yansong; Lapata, Mirella

2013-04-01

This paper is concerned with the task of automatically generating captions for images, which is important for many image-related applications. Examples include video and image retrieval as well as the development of tools that aid visually impaired individuals to access pictorial information. Our approach leverages the vast resource of pictures available on the web and the fact that many of them are captioned and colocated with thematically related documents. Our model learns to create captions from a database of news articles, the pictures embedded in them, and their captions, and consists of two stages. Content selection identifies what the image and accompanying article are about, whereas surface realization determines how to verbalize the chosen content. We approximate content selection with a probabilistic image annotation model that suggests keywords for an image. The model postulates that images and their textual descriptions are generated by a shared set of latent variables (topics) and is trained on a weakly labeled dataset (which treats the captions and associated news articles as image labels). Inspired by recent work in summarization, we propose extractive and abstractive surface realization models. Experimental results show that it is viable to generate captions that are pertinent to the specific content of an image and its associated article, while permitting creativity in the description. Indeed, the output of our abstractive model compares favorably to handwritten captions and is often superior to extractive methods.

Study on aroma components of osmanthus by absorption wire gas chromatography/mass spectrometry

International Nuclear Information System (INIS)

Feng Janyue; Zhao Jing; Huang Qiaoqiao; Feng Lianmei

2001-01-01

The aroma components of fresh osmanthus are captured by absorption wires. The fragrant components absorbed in the wires are desorbed immediately at 358 degree C in Curie-point pyrolyzed, and then led into GC/MS to analyze. As a result, 41 aroma compounds such as β-linalool, linalooloxide, β-ocimene etc. in osmanthus are detected qualitatively by gas chromatography/mass spectrometry. This method can be used to analyze the change of aroma compounds of fresh flowers while blossoming

Using Automatic Code Generation in the Attitude Control Flight Software Engineering Process

Science.gov (United States)

McComas, David; O'Donnell, James R., Jr.; Andrews, Stephen F.

1999-01-01

This paper presents an overview of the attitude control subsystem flight software development process, identifies how the process has changed due to automatic code generation, analyzes each software development phase in detail, and concludes with a summary of our lessons learned.

Non-Conventional Yeast Strains Increase the Aroma Complexity of Bread

Science.gov (United States)

Rezaei, Mohammad Naser; Steensels, Jan; Courtin, Christophe M.; Verstrepen, Kevin J.

2016-01-01

Saccharomyces cerevisiae is routinely used yeast in food fermentations because it combines several key traits, including fermentation efficiency and production of desirable flavors. However, the dominance of S. cerevisiae in industrial fermentations limits the diversity in the aroma profiles of the end products. Hence, there is a growing interest in non-conventional yeast strains that can help generate the diversity and complexity desired in today’s diversified and consumer-driven markets. Here, we selected a set of non-conventional yeast strains to examine their potential for bread fermentation. Here, we tested ten non-conventional yeasts for bread fermentation, including two Saccharomyces species that are not currently used in bread making and 8 non-Saccharomyces strains. The results show that Torulaspora delbrueckii and Saccharomyces bayanus combine satisfactory dough fermentation with an interesting flavor profile. Sensory analysis and HS-SPME-GC-MS analysis confirmed that these strains produce aroma profiles that are very different from that produced by a commercial bakery strain. Moreover, bread produced with these yeasts was preferred by a majority of a trained sensory panel. These results demonstrate the potential of T. delbrueckii and S. bayanus as alternative yeasts for bread dough leavening, and provide a general experimental framework for the evaluation of more yeasts and bacteria. PMID:27776154

Non-Conventional Yeast Strains Increase the Aroma Complexity of Bread.

Science.gov (United States)

Aslankoohi, Elham; Herrera-Malaver, Beatriz; Rezaei, Mohammad Naser; Steensels, Jan; Courtin, Christophe M; Verstrepen, Kevin J

2016-01-01

Saccharomyces cerevisiae is routinely used yeast in food fermentations because it combines several key traits, including fermentation efficiency and production of desirable flavors. However, the dominance of S. cerevisiae in industrial fermentations limits the diversity in the aroma profiles of the end products. Hence, there is a growing interest in non-conventional yeast strains that can help generate the diversity and complexity desired in today's diversified and consumer-driven markets. Here, we selected a set of non-conventional yeast strains to examine their potential for bread fermentation. Here, we tested ten non-conventional yeasts for bread fermentation, including two Saccharomyces species that are not currently used in bread making and 8 non-Saccharomyces strains. The results show that Torulaspora delbrueckii and Saccharomyces bayanus combine satisfactory dough fermentation with an interesting flavor profile. Sensory analysis and HS-SPME-GC-MS analysis confirmed that these strains produce aroma profiles that are very different from that produced by a commercial bakery strain. Moreover, bread produced with these yeasts was preferred by a majority of a trained sensory panel. These results demonstrate the potential of T. delbrueckii and S. bayanus as alternative yeasts for bread dough leavening, and provide a general experimental framework for the evaluation of more yeasts and bacteria.

Non-Conventional Yeast Strains Increase the Aroma Complexity of Bread.

Directory of Open Access Journals (Sweden)

Elham Aslankoohi

Full Text Available Saccharomyces cerevisiae is routinely used yeast in food fermentations because it combines several key traits, including fermentation efficiency and production of desirable flavors. However, the dominance of S. cerevisiae in industrial fermentations limits the diversity in the aroma profiles of the end products. Hence, there is a growing interest in non-conventional yeast strains that can help generate the diversity and complexity desired in today's diversified and consumer-driven markets. Here, we selected a set of non-conventional yeast strains to examine their potential for bread fermentation. Here, we tested ten non-conventional yeasts for bread fermentation, including two Saccharomyces species that are not currently used in bread making and 8 non-Saccharomyces strains. The results show that Torulaspora delbrueckii and Saccharomyces bayanus combine satisfactory dough fermentation with an interesting flavor profile. Sensory analysis and HS-SPME-GC-MS analysis confirmed that these strains produce aroma profiles that are very different from that produced by a commercial bakery strain. Moreover, bread produced with these yeasts was preferred by a majority of a trained sensory panel. These results demonstrate the potential of T. delbrueckii and S. bayanus as alternative yeasts for bread dough leavening, and provide a general experimental framework for the evaluation of more yeasts and bacteria.

Detecting aroma changes of local flavored green tea (Camellia sinensis) using electronic nose

Science.gov (United States)

Ralisnawati, D.; Sukartiko, A. C.; Suryandono, A.; Triyana, K.

2018-03-01

Indonesia is currently the sixth largest tea producer in the world. However, consumption of the product in the country was considered low. Besides tea, the country also has various local flavor ingredients that are potential to be developed. The addition of local flavored ingredients such as ginger, lemon grass, and lime leaves on green tea products is gaining acceptance from consumers and producers. The aroma of local flavored green tea was suspected to changes during storage, while its sensory testing has some limitations. Therefore, the study aimed to detect aroma changes of local flavors added in green tea using electronic nose (e-nose), an instrument developed to mimic the function of the human nose. The test was performed on a four-gram sample. The data was collected with 120 seconds of sensing time and 60 seconds of blowing time. Principal Component Analysis (PCA) was used to find out the aroma changes of local flavored green tea during storage. We observed that electronic nose could detect aroma changes of ginger flavored green tea from day 0 to day 6 with variance percentage 99.6%. Variance proportion of aroma changes of lemon grass flavored green tea from day 0 to day 6 was 99.3%. Variance proportion of aroma changes of lime leaves flavored green tea from day 0 to day 6 was 99.4%.

A Method of Generating Indoor Map Spatial Data Automatically from Architectural Plans

Directory of Open Access Journals (Sweden)

SUN Weixin

2016-06-01

Full Text Available Taking architectural plans as data source, we proposed a method which can automatically generate indoor map spatial data. Firstly, referring to the spatial data demands of indoor map, we analyzed the basic characteristics of architectural plans, and introduced concepts of wall segment, adjoining node and adjoining wall segment, based on which basic flow of indoor map spatial data automatic generation was further established. Then, according to the adjoining relation between wall lines at the intersection with column, we constructed a repair method for wall connectivity in relation to the column. Utilizing the method of gradual expansibility and graphic reasoning to judge wall symbol local feature type at both sides of door or window, through update the enclosing rectangle of door or window, we developed a repair method for wall connectivity in relation to the door or window and a method for transform door or window into indoor map point feature. Finally, on the basis of geometric relation between adjoining wall segment median lines, a wall center-line extraction algorithm was presented. Taking one exhibition hall's architectural plan as example, we performed experiment and results show that the proposed methods have preferable applicability to deal with various complex situations, and realized indoor map spatial data automatic extraction effectively.

Automatic item generation implemented for measuring artistic judgment aptitude.

Science.gov (United States)

Bezruczko, Nikolaus

2014-01-01

Automatic item generation (AIG) is a broad class of methods that are being developed to address psychometric issues arising from internet and computer-based testing. In general, issues emphasize efficiency, validity, and diagnostic usefulness of large scale mental testing. Rapid prominence of AIG methods and their implicit perspective on mental testing is bringing painful scrutiny to many sacred psychometric assumptions. This report reviews basic AIG ideas, then presents conceptual foundations, image model development, and operational application to artistic judgment aptitude testing.

Regulation and Measurement of the Heat Generated by Automatic Tooth Preparation in a Confined Space.

Science.gov (United States)

Yuan, Fusong; Zheng, Jianqiao; Sun, Yuchun; Wang, Yong; Lyu, Peijun

2017-06-01

The aim of this study was to assess and regulate heat generation in the dental pulp cavity and circumambient temperature around a tooth during laser ablation with a femtosecond laser in a confined space. The automatic tooth preparing technique is one of the traditional oral clinical technology innovations. In this technique, a robot controlled an ultrashort pulse laser to automatically complete the three-dimensional teeth preparing in a confined space. The temperature control is the main measure for protecting the tooth nerve. Ten tooth specimens were irradiated with a femtosecond laser controlled by a robot in a confined space to generate 10 teeth preparation. During the process, four thermocouple sensors were used to record the pulp cavity and circumambient environment temperatures with or without air cooling. A statistical analysis of the temperatures was performed between the conditions with and without air cooling (p heat generated in the pulp cavity was lower than the threshold for dental pulp damage. These results indicate that femtosecond laser ablation with air cooling might be an appropriate method for automatic tooth preparing.

Unidirectional high fiber content composites: Automatic 3D FE model generation and damage simulation

DEFF Research Database (Denmark)

Qing, Hai; Mishnaevsky, Leon

2009-01-01

A new method and a software code for the automatic generation of 3D micromechanical FE models of unidirectional long-fiber-reinforced composite (LFRC) with high fiber volume fraction with random fiber arrangement are presented. The fiber arrangement in the cross-section is generated through random...

Key Aroma Compounds in Lippia dulcis (Dushi Button).

Science.gov (United States)

Schmitt, Rainer; Cappi, Michael; Pollner, Gwendola; Greger, Veronika

2018-03-14

An aroma extract dilution analysis (AEDA) applied on aroma extracts prepared from the edible flower Dushi Button ( Lippia dulcis) resulted in the detection of 34 odor-active compounds. The highest flavor dilution (FD) factors were determined for methyl 2-methylbutanoate, ethyl 2-methylbutanoate, 4-mercapto-4-methyl-2-pentanone, an unknown caramel-like compound, and vanillin. Quantitative measurements performed by application of stable isotope dilution assays (SIDA), followed by a calculation of odor activity values (OAVs), resulted in the revelation of 4-mercapto-4-methyl-2-pentanone, linalool, myrcene, ethyl 2-methylbutanoate, methyl 2-methylbutanoate, and ( Z)-3-hexenal as important contributors to the flavor of Dushi Buttons.

Sensory-Analytical Comparison of the Aroma of Different Horseradish Varieties (Armoracia rusticana

Directory of Open Access Journals (Sweden)

Eva-Maria Kroener

2018-05-01

Full Text Available Horseradish (Armoracia rusticana is consumed and valued for the characteristic spicy aroma of its roots in many countries all over the world. In our present study we compare six different horseradish varieties that were grown under comparable conditions, with regard to their aroma profiles, using combined sensory-analytical methods. Horseradish extracts were analyzed through gas chromatography-olfactometry (GC-O and their aroma-active compounds ranked according to their smell potency using the concept of aroma extract dilution analysis (AEDA. Identification was carried out through comparison of retention indices, odor qualities and mass spectra with those of reference substances. Besides some differences in relative ratios, we observed some main odorants that were common to all varieties such as 3-isopropyl-2-methoxypyrazine and allyl isothiocyanate, but also characteristics for specific varieties such as higher contents for 3-isopropyl-2-methoxypyrazine in variety Nyehemes. Moreover, three odorous compounds were detected that have not been described in horseradish roots before.

Norisoprenoids, sesquiterpenes and terpenoids content of Valpolicella wines during ageing: investigating aroma potential in relationship to evolution of tobacco and balsamic aroma in aged wine

Science.gov (United States)

Slaghenaufi, Davide; Ugliano, Maurizio

2018-03-01

During wine ageing, tobacco and balsamic aroma notes appear. In this paper, volatile compounds directly or potentially related to those aromas have been investigated in Corvina and Corvinone wines during aging. Corvina and Corvinone are two northern-Italy autochthonous red grape varieties, used to produce Valpolicella Classico and Amarone wines, both characterized by tobacco and balsamic aroma notes. Wines were analysed shortly after bottling or following model ageing at 60 °C for 48, 72, and 168 hours. Volatile compounds were analysed by HS-SPME-GC-MS. Results showed that compounds related to tobacco aroma (β-damascenone, 3-oxo-α-ionol, (E)-1-(2,3,6-Trimethylphenyl)-buta-1,3-diene (TPB) and megastigmatrienones) increased in relationship to storage time with different patterns. β-Damascenone and 3-oxo-α-ionol rapidly increased to reach a plateau in the first 48-72 hours of model ageing. Instead, TPB and megastigmatrienones concentration showed a linear correlation with ageing time. During model ageing, several cyclic terpenes tended to increase. Among them 1,8-cineole and 1,4-cineole, previously reported to contribute to red wine eucalyptus notes increased proportionally to storage time, and this behavior was clearly associated with reactions involving α-terpineol, limonene and terpinolene, as confirmed by studies with model wine solutions. Among other relevant volatile compounds, sesquiterpenes appear to contribute potentially balsamic and spicy aroma notes. In this study, linear sesquiterpenes (nerolidol, farnesol) underwent acid hydrolysis during long wine ageing, while cyclic sesquiterpenes seemed to increase with time. The chemical pathways associated with evolution of some of the compounds investigated have been studied in model wine.

Norisoprenoids, Sesquiterpenes and Terpenoids Content of Valpolicella Wines During Aging: Investigating Aroma Potential in Relationship to Evolution of Tobacco and Balsamic Aroma in Aged Wine.

Science.gov (United States)

Slaghenaufi, Davide; Ugliano, Maurizio

2018-01-01

During wine aging, tobacco and balsamic aroma notes appear. In this paper, volatile compounds directly or potentially related to those aromas have been investigated in Corvina and Corvinone wines during aging. Corvina and Corvinone are two northern-Italy autochthonous red grape varieties, used to produce Valpolicella Classico and Amarone wines, both characterized by tobacco and balsamic aroma notes. Wines were analyzed shortly after bottling or following model aging at 60°C for 48, 72, and 168 h. Volatile compounds were analyzed by HS-SPME-GC-MS. Results showed that compounds related to tobacco aroma [β-damascenone, 3-oxo-α-ionol, (E)-1-(2,3,6-Trimethylphenyl)-buta-1,3-diene (TPB), and megastigmatrienones] increased in relationship to storage time with different patterns. β-Damascenone and 3-oxo-α-ionol rapidly increased to reach a plateau in the first 48-72 h of model aging. Instead, TPB and megastigmatrienones concentration showed a linear correlation with aging time. During model aging, several cyclic terpenes tended to increase. Among them 1,8-cineole and 1,4-cineole, previously reported to contribute to red wine eucalyptus notes increased proportionally to storage time, and this behavior was clearly associated with reactions involving α-terpineol, limonene, and terpinolene, as confirmed by studies with model wine solutions. Among other relevant volatile compounds, sesquiterpenes appear to contribute potentially balsamic and spicy aroma notes. In this study, linear sesquiterpenes (nerolidol, farnesol) underwent acid hydrolysis during long wine aging, while cyclic sesquiterpenes seemed to increase with time. The chemical pathways associated with evolution of some of the compounds investigated have been studied in model wine.

Norisoprenoids, Sesquiterpenes and Terpenoids Content of Valpolicella Wines During Aging: Investigating Aroma Potential in Relationship to Evolution of Tobacco and Balsamic Aroma in Aged Wine

Science.gov (United States)

Slaghenaufi, Davide; Ugliano, Maurizio

2018-01-01

During wine aging, tobacco and balsamic aroma notes appear. In this paper, volatile compounds directly or potentially related to those aromas have been investigated in Corvina and Corvinone wines during aging. Corvina and Corvinone are two northern-Italy autochthonous red grape varieties, used to produce Valpolicella Classico and Amarone wines, both characterized by tobacco and balsamic aroma notes. Wines were analyzed shortly after bottling or following model aging at 60°C for 48, 72, and 168 h. Volatile compounds were analyzed by HS-SPME-GC-MS. Results showed that compounds related to tobacco aroma [β-damascenone, 3-oxo-α-ionol, (E)-1-(2,3,6-Trimethylphenyl)-buta-1,3-diene (TPB), and megastigmatrienones] increased in relationship to storage time with different patterns. β-Damascenone and 3-oxo-α-ionol rapidly increased to reach a plateau in the first 48–72 h of model aging. Instead, TPB and megastigmatrienones concentration showed a linear correlation with aging time. During model aging, several cyclic terpenes tended to increase. Among them 1,8-cineole and 1,4-cineole, previously reported to contribute to red wine eucalyptus notes increased proportionally to storage time, and this behavior was clearly associated with reactions involving α-terpineol, limonene, and terpinolene, as confirmed by studies with model wine solutions. Among other relevant volatile compounds, sesquiterpenes appear to contribute potentially balsamic and spicy aroma notes. In this study, linear sesquiterpenes (nerolidol, farnesol) underwent acid hydrolysis during long wine aging, while cyclic sesquiterpenes seemed to increase with time. The chemical pathways associated with evolution of some of the compounds investigated have been studied in model wine. PMID:29616214

A System for Automatically Generating Scheduling Heuristics

Science.gov (United States)

Morris, Robert

1996-01-01

The goal of this research is to improve the performance of automated schedulers by designing and implementing an algorithm by automatically generating heuristics by selecting a schedule. The particular application selected by applying this method solves the problem of scheduling telescope observations, and is called the Associate Principal Astronomer. The input to the APA scheduler is a set of observation requests submitted by one or more astronomers. Each observation request specifies an observation program as well as scheduling constraints and preferences associated with the program. The scheduler employs greedy heuristic search to synthesize a schedule that satisfies all hard constraints of the domain and achieves a good score with respect to soft constraints expressed as an objective function established by an astronomer-user.

Automatic Generation of User Interface Layouts for Alternative Screen Orientations

OpenAIRE

Zeidler , Clemens; Weber , Gerald; Stuerzlinger , Wolfgang; Lutteroth , Christof

2017-01-01

Part 1: Adaptive Design and Mobile Applications; International audience; Creating multiple layout alternatives for graphical user interfaces to accommodate different screen orientations for mobile devices is labor intensive. Here, we investigate how such layout alternatives can be generated automatically from an initial layout. Providing good layout alternatives can inspire developers in their design work and support them to create adaptive layouts. We performed an analysis of layout alternat...

Aroma compounds and characteristics of noble-rot wines of Chardonnay grapes artificially botrytized in the vineyard.

Science.gov (United States)

Wang, Xing-Jie; Tao, Yong-Sheng; Wu, Yun; An, Rong-Yan; Yue, Zhuo-Ya

2017-07-01

Aroma characteristics and their impact volatile components of noble-rot wines elaborated from artificial botrytized Chardonnay grapes, obtained by spraying Botrytis cinerea suspension in Yuquan vineyard, Ningxia, China, were explored in this work. Dry white wine made from normal-harvested grapes and sweet wine produced from delay-harvested grapes were compared. Wine aromas were analysed by trained sensory panelists, and aroma compounds were determined by SPME-GC-MS. Results indicated that esters, fatty acids, thiols, lactones, volatile phenols and 2-nonanone increased markedly in noble-rot wines. In addition to typical aromas of noble-rot wines, artificial noble-rot wines were found to contain significant cream and dry apricot attributes. Partial Least-Squares Regression models of aroma characteristics against aroma components revealed that non-fermentative odorants were the primary contributor to dry apricot attribute, especially, thiols, C13-norisoprenoids, lactones, terpenols and phenolic acid derivatives, while cream attribute was dependent on both fermentative and non-fermentative volatile components. Copyright © 2017 Elsevier Ltd. All rights reserved.

Automatic Generation of Supervisory Control System Software Using Graph Composition

Science.gov (United States)

Nakata, Hideo; Sano, Tatsuro; Kojima, Taizo; Seo, Kazuo; Uchida, Tomoyuki; Nakamura, Yasuaki

This paper describes the automatic generation of system descriptions for SCADA (Supervisory Control And Data Acquisition) systems. The proposed method produces various types of data and programs for SCADA systems from equipment definitions using conversion rules. At first, this method makes directed graphs, which represent connections between the equipment, from equipment definitions. System descriptions are generated using the conversion rules, by analyzing these directed graphs, and finding the groups of equipment that involve similar operations. This method can make the conversion rules multi levels by using the composition of graphs, and can reduce the number of rules. The developer can define and manage these rules efficiently.

Some problems raised by the operation of large nuclear turbo-generator sets. Automatic control system for steam turbo-generator units

International Nuclear Information System (INIS)

Cecconi, F.

1976-01-01

The design of an appropriate automatic system was found to be useful to improve the control of large size turbo-generator units so as to provide easy and efficient control and monitoring. The experience of the manufacturer of these turbo-generator units allowed a system well suited for this function to be designed [fr

Aroma: a larger than life experience?

Directory of Open Access Journals (Sweden)

Delphine DE SWARDT

2015-12-01

Full Text Available Aroma is today an essential part of our diet. Often used to reinforce the initial neutral taste of the food produced on an industrial scale, it is sometimes the main course, at the core of many edible products. First thought as accessory, it now takes the lead. From this observation and through the review of examples of the food industry, this article puts forward the hypothesis that the aroma supplants the food –in the relation of resemblance between the original model and its representation, which falls under the inculcation – and eclipses it. Potentially strong on the palate, it is a promise of intense experience. This is particularly true in the case of flavors without pre-established references. Pure abstract aromatic constructions allow greater freedom of projection, and foster discursive emphasis. In these cases, the taste alone, uncorrelated with prerogatives of nutrition, becomes the support of a hyperesthesic experience.

Effect of Thermal Treatments on Quality and Aroma of Watermelon Juice

Directory of Open Access Journals (Sweden)

Yubin Wang

2018-01-01

Full Text Available The effect of thermal treatments on the quality and aroma of watermelon juice was evaluated. Watermelon juice was pasteurized via ultrahigh temperature (UHT, pasteurized at 135°C for 2 s, low temperature long time (LTLT, pasteurized at 60°C for 30 min, and high temperature short time (HTST, pasteurized at 100°C for 5 min, respectively. UHT and LTLT reduced the total flora count and maintained the color of the pasteurized juice, while the HTST led to a significant color difference. A total of 27, 21, 22, and 21 volatiles were identified in the unpasteurized juice, UHT, LTLT, and HTST, respectively. The typical watermelon aroma, including (3Z-3-nonen-1-ol, (E-2-nonen-1-ol, 1-nonanal, (2E-2-nonenal, and (E,Z-2,6-nonadienal, was abundant in the LTLT. Consequently, the aroma of the LTLT was similar to that of unpasteurized juice. Moreover, the shelf life of the LTLT reached 101 and 14 days at 4 and 25°C, respectively. Hence, the LTLT was the best way to maintain the quality and aroma of watermelon juice.

Aroma profile and volatiles odor activity along gold cultivar pineapple flesh.

Science.gov (United States)

Montero-Calderón, Marta; Rojas-Graü, María Alejandra; Martín-Belloso, Olga

2010-01-01

Physicochemical attributes, aroma profile, and odor contribution of pineapple flesh were studied for the top, middle, and bottom cross-sections cut along the central axis of Gold cultivar pineapple. Relationships between volatile and nonvolatile compounds were also studied. Aroma profile constituents were determined by headspace solid-phase microextraction at 30 °C, followed by gas chromatography/mass spectrometry analysis. A total of 20 volatile compounds were identified and quantified. Among them, esters were the major components which accounted for 90% of total extracted aroma. Methyl butanoate, methyl 2-methyl butanoate, and methyl hexanoate were the 3 most abundant components representing 74% of total volatiles in pineapple samples. Most odor active contributors were methyl and ethyl 2-methyl butanoate and 2,5-dimethyl 4-methoxy 3(2H)-furanone (mesifuran). Aroma profile components did not vary along the fruit, but volatile compounds content significantly varied (P fresh-cut pineapple trays, compromising consumer perception and acceptance of the product. Such finding highlighted the need to include volatiles content and SSC/TA ratio and their variability along the fruit as selection criteria for pineapples to be processed and quality assessment of the fresh-cut fruit. © 2010 Institute of Food Technologists®

Determination of Selected Aromas in Marquette and Frontenac Wine Using Headspace-SPME Coupled with GC-MS and Simultaneous Olfactometry

Directory of Open Access Journals (Sweden)

Somchai Rice

2018-03-01

Full Text Available Understanding the aroma profile of wines made from cold climate grapes is needed to help winemakers produce quality aromatic wines. The current study aimed to add to the very limited knowledge of aroma-imparting compounds in wines made from the lesser-known Frontenac and Marquette cultivars. Headspace solid-phase microextraction (SPME and gas chromatography-mass spectrometry (GC-MS with simultaneous olfactometry was used to identify and quantify selected, aroma-imparting volatile organic compounds (VOC in wines made from grapes harvested at two sugar levels (22° Brix and 24° Brix. Aroma-imparting compounds were determined by aroma dilution analysis (ADA. Odor activity values (OAV were also used to aid the selection of aroma-imparting compounds. Principal component analysis and hierarchical clustering analysis indicated that VOCs in wines produced from both sugar levels of Marquette grapes are similar to each other, and more similar to wines produced from Frontenac grapes harvested at 24° Brix. Selected key aroma compounds in Frontenac and Marquette wines were ethyl hexanoate, ethyl isobutyrate, ethyl octanoate, and ethyl butyrate. OAVs >1000 were reported for three aroma compounds that impart fruity aromas to the wines. This study provides evidence that aroma profiles in Frontenac wines can be influenced by timing of harvesting the berries at different Brix. Future research should focus on whether this is because of berry development or accumulation of aroma precursors and sugar due to late summer dehydration. Simultaneous chemical and sensory analyses can be useful for the understanding development of aroma profile perceptions for wines produced from cold-climate grapes.

Study of aroma scalping through thermosealable polymers used in food packaging by inverse gas chromatography.

Science.gov (United States)

Gavara, R; Catalá, R; Hernández-Muñoz, P

1997-01-01

Scalping of aroma components in polymers used for food packaging was determined by solubility experiments. Aromas were selected from different families: esters, alcohols, hydrocarbons and ketones. Polymers were a linear low density polyethylene (LLDPE), an ionomer and a new thermosealable polyester (PET). Polymers were selected from thermosealable materials because of their resistance to fats and oils. Sorption isotherms (low sorbate activity range) for every system aroma (vapour)/polymer were determined by inverse gas chromatography. Isotherms were found to be linear. Hence, solubility coefficients (S) as defined by Henry's law were calculated from the isotherm slopes. According to S values, PET appears to be the best choice to minimize aroma scalping by sorption in the packaging inner layer, Ionomers improve the barrier to aroma when compared with LLDPE except for polar sorbates. Sorption of aroma components was shown to be selective, e.g. limonene was preferentially sorbed in LLDPE. The value of S for the limonene/LLDPE system was 2.5 times the value of S for ethyl caproate/LLDPE. This selectivity may lead to an imbalance in the flavour and may be more important than the prevention of overall scalping.

Extended aroma extract dilution analysis profile of Shiikuwasha (Citrus depressa Hayata pulp essential oil

Directory of Open Access Journals (Sweden)

Yonathan Asikin

2018-01-01

Full Text Available Shiikuwasha pulp is an important raw material for producing citrus essential oils. The volatile aroma composition of pulp essential oil was evaluated using gas chromatography (GC methods, and its aroma profile was assessed using GC-olfactometry with an extended aroma extract dilution analysis (AEDA technique in regard to alterations of odor strength and sensorial perception throughout serial dilution steps. The essential oil comprised a mixture of 55 aroma compounds, including monoterpene hydrocarbon, sesquiterpene hydrocarbon, alcohol, aldehyde, ester, and oxide compounds. The predominant compounds were limonene [57.36% (4462.80 mg/100 g of pulp] and γ-terpinene [25.14% (1956.21 mg/100 g of pulp]. However, linalool was identified as one of the key aroma components providing the highest flavor dilution factor in AEDA, whilst three sesquiterpene hydrocarbons (δ-elemene, germacrene B, and bicyclosesquiphellandrene and two esters (heptyl acetate and decyl acetate had superior relative flavor activities. The extended AEDA profile identified variations in assessed odor perceptions, intensity, and duration of aroma components over dilution, whereas the 12 most odor-active compounds showed comparable odor strengths.

Exploring Blueberry Aroma Complexity by Chromatographic and Direct-Injection Spectrometric Techniques.

Science.gov (United States)

Farneti, Brian; Khomenko, Iuliia; Grisenti, Marcella; Ajelli, Matteo; Betta, Emanuela; Algarra, Alberto Alarcon; Cappellin, Luca; Aprea, Eugenio; Gasperi, Flavia; Biasioli, Franco; Giongo, Lara

2017-01-01

Blueberry ( Vaccinium spp.) fruit consumption has increased over the last 5 years, becoming the second most important soft fruit species after strawberry. Despite the possible economic and sensory impact, the blueberry volatile organic compound (VOC) composition has been poorly investigated. Thus, the great impact of the aroma on fruit marketability stimulates the need to step forward in the understanding of this quality trait. Beside the strong effect of ripening, blueberry aroma profile also varies due to the broad genetic differences among Vaccinium species that have been differently introgressed in modern commercial cultivars through breeding activity. In the present study, divided into two different activities, the complexity of blueberry aroma was explored by an exhaustive untargeted VOC analysis, performed by two complementary methods: SPME-GC-MS (solid phase microextraction- gas chromatography-mass spectrometry) and PTR-ToF-MS (proton transfer reaction-time of flight-mass spectrometry). The first experiment was aimed at determining the VOC modifications during blueberry ripening for five commercially representative cultivars ("Biloxi," "Brigitta Blue," "Centurion," "Chandler," and "Ozark Blue") harvested at four ripening stages (green, pink, ripe, and over-ripe) to outline VOCs dynamic during fruit development. The objective of the second experiment was to confirm the analytical capability of PTR-ToF-MS to profile blueberry genotypes and to identify the most characterizing VOCs. In this case, 11 accessions belonging to different Vaccinium species were employed: V . corymbosum L. ("Brigitta," "Chandler," "Liberty," and "Ozark Blue"), V. virgatum Aiton ("Centurion," "Powder Blue," and "Sky Blue"), V. myrtillus L. (three wild genotypes of different mountain locations), and one accession of V. cylindraceum Smith. This comprehensive characterization of blueberry aroma allowed the identification of a wide pull of VOCs, for the most aldehydes, alcohols, terpenoids

Citrus fruit flavor and aroma biosynthesis: isolation, functional characterization, and developmental regulation of Cstps1, a key gene in the production of the sesquiterpene aroma compound valencene.

Science.gov (United States)

Sharon-Asa, Liat; Shalit, Moshe; Frydman, Ahuva; Bar, Einat; Holland, Doron; Or, Etti; Lavi, Uri; Lewinsohn, Efraim; Eyal, Yoram

2003-12-01

Citrus fruits possess unique aromas rarely found in other fruit species. While fruit flavor is composed of complex combinations of soluble and volatile compounds, several low-abundance sesquiterpenes, such as valencene, nootkatone, alpha-sinensal, and beta-sinensal, stand out in citrus as important flavor and aroma compounds. The profile of terpenoid volatiles in various citrus species and their importance as aroma compounds have been studied in detail, but much is still lacking in our understanding of the physiological, biochemical, and genetic regulation of their production. Here, we report on the isolation, functional expression, and developmental regulation of Cstps1, a sesquiterpene synthase-encoding gene, involved in citrus aroma formation. The recombinant enzyme encoded by Cstps1 was shown to convert farnesyl diphosphate to a single sesquiterpene product identified as valencene by gas chromatography-mass spectrometry (GC-MS). Phylogenetic analysis of plant terpene synthase genes localized Cstps1 to the group of angiosperm sesquiterpene synthases. Within this group, Cstps1 belongs to a subgroup of citrus sesquiterpene synthases. Cstps1 was found to be developmentally regulated: transcript was found to accumulate only towards fruit maturation, corresponding well with the timing of valencene accumulation in fruit. Although citrus fruits are non-climacteric, valencene accumulation and Cstps1 expression were found to be responsive to ethylene, providing further evidence for the role of ethylene in the final stages of citrus fruit ripening. Isolation of the gene encoding valencene synthase provides a tool for an in-depth study of the regulation of aroma compound biosynthesis in citrus and for metabolic engineering for fruit flavor characteristics.

Extraction: a system for automatic eddy current diagnosis of steam generator tubes in nuclear power plants

International Nuclear Information System (INIS)

Georgel, B.; Zorgati, R.

1994-01-01

Improving speed and quality of Eddy Current non-destructive testing of steam generator tubes leads to automatize all processes that contribute to diagnosis. This paper describes how we use signal processing, pattern recognition and artificial intelligence to build a software package that is able to automatically provide an efficient diagnosis. (authors). 2 figs., 5 refs

Genetic analysis and gene fine mapping of aroma in rice (Oryza sativa L. Cyperales, Poaceae

Directory of Open Access Journals (Sweden)

Shu Xia Sun

2008-01-01

Full Text Available We investigated inheritance and carried out gene fine mapping of aroma in crosses between the aromatic elite hybrid rice Oryza sativa indica variety Chuanxiang-29B (Ch-29B and the non-aromatic rice O. sativa indica variety R2 and O. sativa japonica Lemont (Le. The F1 grains and leaves were non-aromatic while the F2 non-aroma to aroma segregation pattern was 3:1. The F3 segregation ratio was consistent with the expected 1:2:1 for a single recessive aroma gene in Ch-29B. Linkage analysis between simple sequence repeat (SSR markers and the aroma locus for the aromatic F2 plants mapped the Ch-29B aroma gene to a chromosome 8 region flanked by SSR markers RM23120 at 0.52 cM and RM3459 at 1.23 cM, a replicate F2 population confirming these results. Three bacterial artificial chromosome (BAC clones cover chromosome 8 markers RM23120 and RM3459. Our molecular mapping data from the two populations indicated that the aroma locus occurs in a 142.85 kb interval on BAC clones AP005301 or AP005537, implying that it might be the same gene reported by Bradbury et al (2005a; Plant Biotec J. 3:363-370. The flanking markers Aro7, RM23120 and RM3459 identified by us could greatly accelerate the efficiency and precision of aromatic rice breeding programs.

Effect of cofermentation of grape varieties on aroma profiles of la mancha red wines.

Science.gov (United States)

García-Carpintero, Eva Gómez; Sánchez-Palomo, Eva; Gómez Gallego, Manuel A; González-Viñas, Miguel A

2011-10-01

The effect of winemaking using blends of red grape varieties cultivated in La Mancha region (Spain) on the aroma profile of wines was researched by chemical characterization. Free and glycosidically bound aroma compounds were isolated by solid phase extraction using dichloromethane and ethyl acetate, respectively, as solvents in elution and then analyzed by gas chromatography-mass spectrometry. Free and bound volatile compounds were analyzed in Cencibel, Bobal, and Moravia Agria monovarietal wines, and in 3 wines obtained with the blending of grapes: Cencibel (50%) + Bobal (50%); Cencibel (50%) + Moravía Agria (50%); Cencibel (33%) + Bobal (33%) + Moravía Agria (33%). Aroma compounds were studied in terms of odor activity values (OAVs). Ninety free aroma compounds and sixty-five bound aroma compounds were identified and quantified. The odor activity values for the different compounds were classified into 7 odorant series. The fruity and sweet series contributed most strongly to the aroma profile of all wines, independently of the winemaking technique used. In general, co-winemaking wines present a more complex chemical profile than monovarietal wines. Practical Application: Some grape varieties could benefit from this process with the presence of other varieties that might have an excess of aroma compounds. In this study, the wines were elaborated by blending different grape varieties together; this process implies co-maceration and co-fermentation steps. The co-winemaking technique could benefit from additional molecules provided by the other varieties, which results in a more complex formation than in the case of monovarietal wines. This technique provides a viable alternative to traditional winemaking methods for improving and enhancing the sensory profile of elaborated wines. © 2011 Institute of Food Technologists®

System and Component Software Specification, Run-time Verification and Automatic Test Generation, Phase I

Data.gov (United States)

National Aeronautics and Space Administration — The following background technology is described in Part 5: Run-time Verification (RV), White Box Automatic Test Generation (WBATG). Part 5 also describes how WBATG...

Cross-cultural assessment of automatically generated multimodal referring expressions in a virtual world

NARCIS (Netherlands)

van der Sluis, Ielka; Luz, Saturnino; Breitfuss, Werner; Ishizuka, Mitsuru; Prendinger, Helmut

This paper presents an assessment of automatically generated multimodal referring expressions as produced by embodied conversational agents in a virtual world. The algorithm used for this purpose employs general principles of human motor control and cooperativity in dialogues that can be

MAS Based Distributed Automatic Generation Control for Cyber-Physical Microgrid System

Institute of Scientific and Technical Information of China (English)

Zhongwen Li; Chuanzhi Zang; Peng Zeng; Haibin Yu; Hepeng Li

2016-01-01

The microgrid is a typical cyber-physical microgrid system(CPMS). The physical unconventional distributed generators(DGs) are intermittent and inverter-interfaced which makes them very different to control. The cyber components,such as the embedded computer and communication network,are equipped with DGs, to process and transmit the necessary information for the controllers. In order to ensure system-wide observability, controllability and stabilization for the microgrid,the cyber and physical component need to be integrated. For the physical component of CPMS, the droop-control method is popular as it can be applied in both modes of operation to improve the grid transient performance. Traditional droop control methods have the drawback of the inherent trade-off between power sharing and voltage and frequency regulation. In this paper, the global information(such as the average voltage and the output active power of the microgrid and so on) are acquired distributedly based on multi-agent system(MAS). Based on the global information from cyber components of CPMS, automatic generation control(AGC) and automatic voltage control(AVC)are proposed to deal with the drawback of traditional droop control. Simulation studies in PSCAD demonstrate the effectiveness of the proposed control methods.

MAS Based Distributed Automatic Generation Control for Cyber-Physical Microgrid System

Institute of Scientific and Technical Information of China (English)

Zhongwen Li; Chuanzhi Zang; Peng Zeng; Haibin Yu; Hepeng Li

2016-01-01

The microgrid is a typical cyber-physical micro grid system (CPMS).The physical unconventional distributed generators (DGs) are intermittent and inverter-interfaced which makes them very different to control.The cyber components,such as the embedded computer and communication network,are equipped with DGs,to process and transmit the necessary information for the controllers.In order to ensure system-wide observability,controllability and stabilization for the microgrid,the cyber and physical component need to be integrated.For the physical component of CPMS,the droop-control method is popular as it can be applied in both modes of operation to improve the grid transient performance.Traditional droop control methods have the drawback of the inherent trade-off between power sharing and voltage and frequency regulation.In this paper,the global information (such as the average voltage and the output active power of the microgrid and so on) are acquired distributedly based on multi-agent system (MAS).Based on the global information from cyber components of CPMS,automatic generation control (AGC) and automatic voltage control (AVC) are proposed to deal with the drawback of traditional droop control.Simulation studies in PSCAD demonstrate the effectiveness of the proposed control methods.

Assess and Predict Automatic Generation Control Performances for Thermal Power Generation Units Based on Modeling Techniques

Science.gov (United States)

Zhao, Yan; Yang, Zijiang; Gao, Song; Liu, Jinbiao

2018-02-01

Automatic generation control(AGC) is a key technology to maintain real time power generation and load balance, and to ensure the quality of power supply. Power grids require each power generation unit to have a satisfactory AGC performance, being specified in two detailed rules. The two rules provide a set of indices to measure the AGC performance of power generation unit. However, the commonly-used method to calculate these indices is based on particular data samples from AGC responses and will lead to incorrect results in practice. This paper proposes a new method to estimate the AGC performance indices via system identification techniques. In addition, a nonlinear regression model between performance indices and load command is built in order to predict the AGC performance indices. The effectiveness of the proposed method is validated through industrial case studies.

Aroma compounds in fresh cut pomegranate arils.

Science.gov (United States)

Little published information exists regarding flavor and aroma compounds in pomegranate (Punica granatum). Although arils have fruity and sweet characteristics, we found no publications describing actual compounds responsible for their typical flavor. Since most commercial usage of pomegranates in...

Characterization of the aroma-active compounds in pink guava (Psidium guajava, L.) by application of the aroma extract dilution analysis.

Science.gov (United States)

Steinhaus, Martin; Sinuco, Diana; Polster, Johannes; Osorio, Coralia; Schieberle, Peter

2008-06-11

The volatiles present in fresh, pink-fleshed Colombian guavas ( Psidium guajava, L.), variety regional rojo, were carefully isolated by solvent extraction followed by solvent-assisted flavor evaporation, and the aroma-active areas in the gas chromatogram were screened by application of the aroma extract dilution analysis. The results of the identification experiments in combination with the FD factors revealed 4-methoxy-2,5-dimethyl-3(2 H)-furanone, 4-hydroxy-2,5-dimethyl-3(2 H)-furanone, 3-sulfanylhexyl acetate, and 3-sulfanyl-1-hexanol followed by 3-hydroxy-4,5-dimethyl-2(5 H)-furanone, ( Z)-3-hexenal, trans-4,5-epoxy-( E)-2-decenal, cinnamyl alcohol, ethyl butanoate, hexanal, methional, and cinnamyl acetate as important aroma contributors. Enantioselective gas chromatography revealed an enantiomeric distribution close to the racemate in 3-sulfanylhexyl acetate as well as in 3-sulfanyl-1-hexanol. In addition, two fruity smelling diastereomeric methyl 2-hydroxy-3-methylpentanoates were identified as the ( R,S)- and the ( S,S)-isomers, whereas the ( S,R)- and ( R,R)-isomers were absent. Seven odorants were identified for the first time in guavas, among them 3-sulfanylhexyl acetate, 3-sulfanyl-1-hexanol, 3-hydroxy-4,5-dimethyl-2(5 H)-furanone, trans-4,5-epoxy-( E)-2-decenal, and methional were the most odor-active.

Differential effects of exposure to ambient vanilla and citrus aromas on mood, arousal and food choice

Directory of Open Access Journals (Sweden)

de Wijk René A

2012-12-01

Full Text Available Abstract Background Aromas have been associated with physiological, psychological affective and behavioral effects. We tested whether effects of low-level exposure to two ambient food-related aromas (citrus and vanilla could be measured with small numbers of subjects, low-cost physiological sensors and semi-real life settings. Tests included physiological (heart rate, physical activity and response times, psychological (emotions and mood and behavioral (food choice measures in a semi-real life environment for 22 participants. Results Exposure to ambient citrus aroma increased physical activity (P P P P P Conclusions The test battery used in this study demonstrated aroma-specific physiological, psychological and behavioral effects of aromas with similar appeal and intensities, and similar food-related origins. These effects could be measured in (semi- real life environments for freely moving subjects using relatively inexpensive commercially available physiological sensors.

Key volatile aroma compounds of lactic acid fermented malt based beverages - impact of lactic acid bacteria strains.

Science.gov (United States)

Nsogning Dongmo, Sorelle; Sacher, Bertram; Kollmannsberger, Hubert; Becker, Thomas

2017-08-15

This study aims to define the aroma composition and key aroma compounds of barley malt wort beverages produced from fermentation using six lactic acid bacteria (LAB) strains. Gas chromatography mass spectrometry-olfactometry and flame ionization detection was employed; key aroma compounds were determined by means of aroma extract dilution analysis. Fifty-six detected volatile compounds were similar among beverages. However, significant differences were observed in the concentration of individual compounds. Key aroma compounds (flavor dilution (FD) factors ≥16) were β-damascenone, furaneol, phenylacetic acid, 2-phenylethanol, 4-vinylguaiacol, sotolon, methional, vanillin, acetic acid, nor-furaneol, guaiacol and ethyl 2-methylbutanoate. Furthermore, acetaldehyde had the greatest odor activity value of up to 4266. Sensory analyses revealed large differences in the flavor profile. Beverage from L. plantarum Lp. 758 showed the highest FD factors in key aroma compounds and was correlated to fruity flavors. Therefore, we suggest that suitable LAB strain selection may improve the flavor of malt based beverages. Copyright © 2017 Elsevier Ltd. All rights reserved.

Automatic Description Generation from Images : A Survey of Models, Datasets, and Evaluation Measures

NARCIS (Netherlands)

Bernardi, Raffaella; Cakici, Ruket; Elliott, Desmond; Erdem, Aykut; Erdem, Erkut; Ikizler-Cinbis, Nazli; Keller, Frank; Muscat, Adrian; Plank, Barbara

2016-01-01

Automatic description generation from natural images is a challenging problem that has recently received a large amount of interest from the computer vision and natural language processing communities. In this survey, we classify the existing approaches based on how they conceptualize this problem,

Consumer perceptions of strain differences in Cannabis aroma.

Directory of Open Access Journals (Sweden)

Avery N Gilbert

Full Text Available The smell of marijuana (Cannabis sativa L. is of interest to users, growers, plant breeders, law enforcement and, increasingly, to state-licensed retail businesses. The numerous varieties and strains of Cannabis produce strikingly different scents but to date there have been few, if any, attempts to quantify these olfactory profiles directly. Using standard sensory evaluation techniques with untrained consumers we have validated a preliminary olfactory lexicon for dried cannabis flower, and characterized the aroma profile of eleven strains sold in the legal recreational market in Colorado. We show that consumers perceive differences among strains, that the strains form distinct clusters based on odor similarity, and that strain aroma profiles are linked to perceptions of potency, price, and smoking interest.

Consumer perceptions of strain differences in Cannabis aroma

Science.gov (United States)

DiVerdi, Joseph A.

2018-01-01

The smell of marijuana (Cannabis sativa L.) is of interest to users, growers, plant breeders, law enforcement and, increasingly, to state-licensed retail businesses. The numerous varieties and strains of Cannabis produce strikingly different scents but to date there have been few, if any, attempts to quantify these olfactory profiles directly. Using standard sensory evaluation techniques with untrained consumers we have validated a preliminary olfactory lexicon for dried cannabis flower, and characterized the aroma profile of eleven strains sold in the legal recreational market in Colorado. We show that consumers perceive differences among strains, that the strains form distinct clusters based on odor similarity, and that strain aroma profiles are linked to perceptions of potency, price, and smoking interest. PMID:29401526

Software and hardware platform for testing of Automatic Generation Control algorithms

Directory of Open Access Journals (Sweden)

Vasiliev Alexey

2017-01-01

Full Text Available Development and implementation of new Automatic Generation Control (AGC algorithms requires testing them on a model that adequately simulates primary energetic, information and control processes. In this article an implementation of a test platform based on HRTSim (Hybrid Real Time Simulator and SCADA CK-2007 (which is widely used by the System Operator of Russia is proposed. Testing of AGC algorithms on the test platform based on the same SCADA system that is used in operation allows to exclude errors associated with the transfer of AGC algorithms and settings from the test platform to a real power system. A power system including relay protection, automatic control systems and emergency control automatics can be accurately simulated on HRTSim. Besides the information commonly used by conventional AGC systems HRTSim is able to provide a resemblance of Phasor Measurement Unit (PMU measurements (information about rotor angles, magnitudes and phase angles of currents and voltages etc.. The additional information significantly expands the number of possible AGC algorithms so the test platform is useful in modern AGC system developing. The obtained test results confirm that the proposed system is applicable for the tasks mentioned above.

Characterization of aroma-active compounds in raw and cooked pine-mushrooms (Tricholoma matsutake Sing.).

Science.gov (United States)

Cho, In Hee; Kim, Se Young; Choi, Hyung-Kyoon; Kim, Young-Suk

2006-08-23

The characteristic aroma-active compounds in raw and cooked pine-mushrooms (Tricholoma matsutake Sing.) were investigated by gas chromatography-olfactometry using aroma extract dilution analysis. 1-Octen-3-one (mushroom-like) was the major aroma-active compound in raw pine-mushrooms; this compound had the highest flavor dilution factor, followed by ethyl 2-methylbutyrate (floral and sweet), linalool (citrus-like), methional (boiled potato-like), 3-octanol (mushroom-like and buttery), 1-octen-3-ol (mushroom-like), (E)-2-octen-1-ol (mushroom-like), and 3-octanone (mushroom-like and buttery). By contrast, methional, 2-acetylthiazole (roasted), an unknown compound (chocolate-like), 3-hydroxy-2-butanone (buttery), and phenylacetaldehyde (floral and sweet), which could be formed by diverse thermal reactions during the cooking process, together with C8 compounds, were identified as the major aroma-active compounds in cooked pine-mushrooms.

Theoretical and practical aspects of aroma retention in spray drying and freeze drying

NARCIS (Netherlands)

Coumans, W.J.; Kerkhof, P.J.A.M.; Bruin, S.

1994-01-01

A review with 75 refs. on aroma loss in slab drying, spray drying and freeze drying. For many food products the presence of volatile aroma components is a prime quality feature. Upon drying part of these components may be lost, leading to unbalanced flavor patterns in the reconstituted product. The

Aroma Effects on Physiologic and Cognitive Function Following Acute Stress: A Mechanism Investigation

OpenAIRE

Chamine, Irina; Oken, Barry S.

2016-01-01

Objective: Aromas may improve physiologic and cognitive function after stress, but associated mechanisms remain unknown. This study evaluated the effects of lavender aroma, which is commonly used for stress reduction, on physiologic and cognitive functions. The contribution of pharmacologic, hedonic, and expectancy-related mechanisms of the aromatherapy effects was evaluated.

Differentiation of the aromas of Merlot and Cabernet Sauvignon wines using sensory and instrumental analysis.

Science.gov (United States)

Kotseridis, Y; Razungles, A; Bertrand, A; Baumes, R

2000-11-01

The aromas of six Merlot and three Cabernet Sauvignon wines of the 1996 vintage from the Bordeaux region were evaluated by sensory analysis. A panel of selected enology students was trained to assess 20 attributes previously generated for these wines by enologists of Bordeaux. Using statistical methods, this 20-attribute list was reduced to a 12-attribute list. The aroma profiles of the wines of Merlot and Cabernet Sauvignon were very close. Differentiation of the wines of these two varieties was significant only for the caramel descriptor, which was rated higher in the Merlot wines. Gas chromatography/olfactometry (GC/O) and GC/MS analyses were used to detect and identify the potent odorants with the caramel odor in the two most differentiated samples for this attribute, a Merlot wine and a Cabernet Sauvignon wine. Two odorant zones with this odor resulted in identification of 4-hydroxy-2,5-dimethylfuran-3(2H)-one (HDMF) and 4-hydroxy-2(or 5)-ethyl-5(or 2)-methylfuran-3(2H)-one (HEMF). Aroma extract dilution analysis (AEDA) method showed a higher dilution factor (FD) for HDMF in the Merlot wine extract than in the Cabernet Sauvignon extract. The HDMF levels determined in the wines studied using a stable isotope dilution assay (SIDA) method were consistent with the results found by sensory analysis and GC/O; i.e., higher HDMF levels were present in the Merlot wines than in the Cabernet Sauvignon wines.

Exploring Blueberry Aroma Complexity by Chromatographic and Direct-Injection Spectrometric Techniques

Science.gov (United States)

Farneti, Brian; Khomenko, Iuliia; Grisenti, Marcella; Ajelli, Matteo; Betta, Emanuela; Algarra, Alberto Alarcon; Cappellin, Luca; Aprea, Eugenio; Gasperi, Flavia; Biasioli, Franco; Giongo, Lara

2017-01-01

Blueberry (Vaccinium spp.) fruit consumption has increased over the last 5 years, becoming the second most important soft fruit species after strawberry. Despite the possible economic and sensory impact, the blueberry volatile organic compound (VOC) composition has been poorly investigated. Thus, the great impact of the aroma on fruit marketability stimulates the need to step forward in the understanding of this quality trait. Beside the strong effect of ripening, blueberry aroma profile also varies due to the broad genetic differences among Vaccinium species that have been differently introgressed in modern commercial cultivars through breeding activity. In the present study, divided into two different activities, the complexity of blueberry aroma was explored by an exhaustive untargeted VOC analysis, performed by two complementary methods: SPME-GC-MS (solid phase microextraction- gas chromatography-mass spectrometry) and PTR-ToF-MS (proton transfer reaction-time of flight-mass spectrometry). The first experiment was aimed at determining the VOC modifications during blueberry ripening for five commercially representative cultivars (“Biloxi,” “Brigitta Blue,” “Centurion,” “Chandler,” and “Ozark Blue”) harvested at four ripening stages (green, pink, ripe, and over-ripe) to outline VOCs dynamic during fruit development. The objective of the second experiment was to confirm the analytical capability of PTR-ToF-MS to profile blueberry genotypes and to identify the most characterizing VOCs. In this case, 11 accessions belonging to different Vaccinium species were employed: V. corymbosum L. (“Brigitta,” “Chandler,” “Liberty,” and “Ozark Blue”), V. virgatum Aiton (“Centurion,” “Powder Blue,” and “Sky Blue”), V. myrtillus L. (three wild genotypes of different mountain locations), and one accession of V. cylindraceum Smith. This comprehensive characterization of blueberry aroma allowed the identification of a wide pull of VOCs

Exploring Blueberry Aroma Complexity by Chromatographic and Direct-Injection Spectrometric Techniques

Directory of Open Access Journals (Sweden)

Brian Farneti

2017-04-01

Full Text Available Blueberry (Vaccinium spp. fruit consumption has increased over the last 5 years, becoming the second most important soft fruit species after strawberry. Despite the possible economic and sensory impact, the blueberry volatile organic compound (VOC composition has been poorly investigated. Thus, the great impact of the aroma on fruit marketability stimulates the need to step forward in the understanding of this quality trait. Beside the strong effect of ripening, blueberry aroma profile also varies due to the broad genetic differences among Vaccinium species that have been differently introgressed in modern commercial cultivars through breeding activity. In the present study, divided into two different activities, the complexity of blueberry aroma was explored by an exhaustive untargeted VOC analysis, performed by two complementary methods: SPME-GC-MS (solid phase microextraction- gas chromatography-mass spectrometry and PTR-ToF-MS (proton transfer reaction-time of flight-mass spectrometry. The first experiment was aimed at determining the VOC modifications during blueberry ripening for five commercially representative cultivars (“Biloxi,” “Brigitta Blue,” “Centurion,” “Chandler,” and “Ozark Blue” harvested at four ripening stages (green, pink, ripe, and over-ripe to outline VOCs dynamic during fruit development. The objective of the second experiment was to confirm the analytical capability of PTR-ToF-MS to profile blueberry genotypes and to identify the most characterizing VOCs. In this case, 11 accessions belonging to different Vaccinium species were employed: V. corymbosum L. (“Brigitta,” “Chandler,” “Liberty,” and “Ozark Blue”, V. virgatum Aiton (“Centurion,” “Powder Blue,” and “Sky Blue”, V. myrtillus L. (three wild genotypes of different mountain locations, and one accession of V. cylindraceum Smith. This comprehensive characterization of blueberry aroma allowed the identification of a wide

Reaction Mechanism Generator: Automatic construction of chemical kinetic mechanisms

Science.gov (United States)

Gao, Connie W.; Allen, Joshua W.; Green, William H.; West, Richard H.

2016-06-01

Reaction Mechanism Generator (RMG) constructs kinetic models composed of elementary chemical reaction steps using a general understanding of how molecules react. Species thermochemistry is estimated through Benson group additivity and reaction rate coefficients are estimated using a database of known rate rules and reaction templates. At its core, RMG relies on two fundamental data structures: graphs and trees. Graphs are used to represent chemical structures, and trees are used to represent thermodynamic and kinetic data. Models are generated using a rate-based algorithm which excludes species from the model based on reaction fluxes. RMG can generate reaction mechanisms for species involving carbon, hydrogen, oxygen, sulfur, and nitrogen. It also has capabilities for estimating transport and solvation properties, and it automatically computes pressure-dependent rate coefficients and identifies chemically-activated reaction paths. RMG is an object-oriented program written in Python, which provides a stable, robust programming architecture for developing an extensible and modular code base with a large suite of unit tests. Computationally intensive functions are cythonized for speed improvements.

Evaluation of aroma enhancement for "Ecolly" dry white wines by mixed inoculation of selected Rhodotorula mucilaginosa and Saccharomyces cerevisiae.

Science.gov (United States)

Wang, Xing-Chen; Li, Ai-Hua; Dizy, Marta; Ullah, Niamat; Sun, Wei-Xuan; Tao, Yong-Sheng

2017-08-01

To improve the aroma profile of Ecolly dry white wine, the simultaneous and sequential inoculations of selected Rhodotorula mucilaginosa and Saccharomyces cerevisiae were performed in wine making of this work. The two yeasts were mixed in various ratios for making the mixed inoculum. The amount of volatiles and aroma characteristics were determined the following year. Mixed fermentation improved both the varietal and fermentative aroma compound composition, especially that of (Z)-3-hexene-1-ol, nerol oxide, certain acetates and ethyls group compounds. Citrus, sweet fruit, acid fruit, berry, and floral aroma traits were enhanced by mixed fermentation; however, an animal note was introduced upon using higher amounts of R. mucilaginosa. Aroma traits were regressed with volatiles as observed by the partial least-square regression method. Analysis of correlation coefficients revealed that the aroma traits were the multiple interactions of volatile compounds, with the fermentative volatiles having more impact on aroma than varietal compounds. Copyright © 2017 Elsevier Ltd. All rights reserved.

Automatic Generation of Minimal Cut Sets

Directory of Open Access Journals (Sweden)

Sentot Kromodimoeljo

2015-06-01

Full Text Available A cut set is a collection of component failure modes that could lead to a system failure. Cut Set Analysis (CSA is applied to critical systems to identify and rank system vulnerabilities at design time. Model checking tools have been used to automate the generation of minimal cut sets but are generally based on checking reachability of system failure states. This paper describes a new approach to CSA using a Linear Temporal Logic (LTL model checker called BT Analyser that supports the generation of multiple counterexamples. The approach enables a broader class of system failures to be analysed, by generalising from failure state formulae to failure behaviours expressed in LTL. The traditional approach to CSA using model checking requires the model or system failure to be modified, usually by hand, to eliminate already-discovered cut sets, and the model checker to be rerun, at each step. By contrast, the new approach works incrementally and fully automatically, thereby removing the tedious and error-prone manual process and resulting in significantly reduced computation time. This in turn enables larger models to be checked. Two different strategies for using BT Analyser for CSA are presented. There is generally no single best strategy for model checking: their relative efficiency depends on the model and property being analysed. Comparative results are given for the A320 hydraulics case study in the Behavior Tree modelling language.

Automatic generation of configuration files for a distributed control system

CERN Document Server

Cupérus, J

1995-01-01

The CERN PS accelerator complex is composed of 9 interlinked accelerators for production and acceleration of various kinds of particles. The hardware is controlled through CAMAC, VME, G64, and GPIB modules, which in turn are controlled by more than 100 microprocessors in VME crates. To produce startup files for all these microprocessors, with the correct drivers, programs and parameters in each of them, is quite a challenge. The problem is solved by generating the startup files automatically from the description of the control system in a relational database. The generation process detects inconsistencies and incomplete information. Included in the startup files are data which are formally comments, but can be interpreted for run-time checking of interface modules and program activity.

Differential Contribution of Jasmine Floral Volatiles to the Aroma of Scented Green Tea

Directory of Open Access Journals (Sweden)

Jian-Xia Shen

2017-01-01

Full Text Available Tea volatiles’ generation and retention over manufacturing processes are crucial for tea quality. In this study, floral volatile adsorption and retention in green tea scented with Jasminum sambac flowers were examined over the scenting process. Out of 34 enhanced volatiles in the scented tea, β-ionone, β-linalool, indole, and methyl anthranilate were the most potent odorants with 5.1–45.2-fold higher odor activity values than the corresponding controls in the nonscented tea. Scenting efficiencies for the floral volatiles retained in the scented tea (the percentage of volatile abundance over its corresponding amount in jasmine flowers ranged from 0.22% for α-farnesene to 75.5% for β-myrcene. Moreover, due to additional rounds of heat treatment for scented green tea manufacturing, some volatiles such as carotenoid-derived geraniol and β-ionone and lipid-derived (Z-jasmone were heat-enhanced and others such as nonanal were heat-desorbed in the scented green tea. Our study revealed that dynamic volatile absorption and desorption collectively determined tea volatile retention and tea aroma. Our findings may have a great potential for practical improvement of tea aroma.

Lightning Protection Performance Assessment of Transmission Line Based on ATP model Automatic Generation

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Luo Hanwu

2016-01-01

Full Text Available This paper presents a novel method to solve the initial lightning breakdown current by combing ATP and MATLAB simulation software effectively, with the aims to evaluate the lightning protection performance of transmission line. Firstly, the executable ATP simulation model is generated automatically according to the required information such as power source parameters, tower parameters, overhead line parameters, grounding resistance and lightning current parameters, etc. through an interface program coded by MATLAB. Then, the data are extracted from the generated LIS files which can be obtained by executing the ATP simulation model, the occurrence of transmission lie breakdown can be determined by the relative data in LIS file. The lightning current amplitude should be reduced when the breakdown occurs, and vice the verse. Thus the initial lightning breakdown current of a transmission line with given parameters can be determined accurately by continuously changing the lightning current amplitude, which is realized by a loop computing algorithm that is coded by MATLAB software. The method proposed in this paper can generate the ATP simulation program automatically, and facilitates the lightning protection performance assessment of transmission line.

Experience in connecting the power generating units of thermal power plants to automatic secondary frequency regulation within the united power system of Russia

International Nuclear Information System (INIS)

Zhukov, A. V.; Komarov, A. N.; Safronov, A. N.; Barsukov, I. V.

2009-01-01

The principles of central control of the power generating units of thermal power plants by automatic secondary frequency and active power overcurrent regulation systems, and the algorithms for interactions between automatic power control systems for the power production units in thermal power plants and centralized systems for automatic frequency and power regulation, are discussed. The order of switching the power generating units of thermal power plants over to control by a centralized system for automatic frequency and power regulation and by the Central Coordinating System for automatic frequency and power regulation is presented. The results of full-scale system tests of the control of power generating units of the Kirishskaya, Stavropol, and Perm GRES (State Regional Electric Power Plants) by the Central Coordinating System for automatic frequency and power regulation at the United Power System of Russia on September 23-25, 2008, are reported.

Automatic generation of stop word lists for information retrieval and analysis

Science.gov (United States)

Rose, Stuart J

2013-01-08

Methods and systems for automatically generating lists of stop words for information retrieval and analysis. Generation of the stop words can include providing a corpus of documents and a plurality of keywords. From the corpus of documents, a term list of all terms is constructed and both a keyword adjacency frequency and a keyword frequency are determined. If a ratio of the keyword adjacency frequency to the keyword frequency for a particular term on the term list is less than a predetermined value, then that term is excluded from the term list. The resulting term list is truncated based on predetermined criteria to form a stop word list.

The ''controbloc'', a programmable automatic device for the 1,300 MW generation of power stations

International Nuclear Information System (INIS)

Pralus, B.; Winzelle, J.C.

1983-01-01

Technological progress in the field of microelectronics has led to the development of an automatic control device, the ''controbloc'', for operating and controlling nuclear power plants. The ''controbloc'' will be used in automatic systems with a high degree of safety and versatility and is now being installed in the first of the new generation 1,300 MW power stations. The main characteristics of the device and the evaluation tests which have been carried out are described [fr

Voice Quality Measuring Setup with Automatic Voice over IP Call Generator and Lawful Interception Packet Analyzer

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PLEVA Matus

Full Text Available This paper describes the packet measuring laboratory setup, which could be used also for lawful interception applications, using professional packet analyzer, Voice over IP call generator, free call server (Asterisk linux setup and appropriate software and hardware described below. This setup was used for measuring the quality of the automatically generated VoIP calls under stressed network conditions, when the call manager server was flooded with high bandwidth traffic, near the bandwidth limit of the connected switch. The call generator realizes 30 calls simultaneously and the packet capturer & analyzercould decode the VoIP traffic, extract RTP session data, automatically analyze the voice quality using standardized MOS (Mean Opinion Score values and describe also the source of the voice degradation (jitter, packet loss, codec, delay, etc..

Real-Time Mass Spectrometry Monitoring of Oak Wood Toasting: Elucidating Aroma Development Relevant to Oak-aged Wine Quality

Science.gov (United States)

Farrell, Ross R.; Wellinger, Marco; Gloess, Alexia N.; Nichols, David S.; Breadmore, Michael C.; Shellie, Robert A.; Yeretzian, Chahan

2015-11-01

We introduce a real-time method to monitor the evolution of oak aromas during the oak toasting process. French and American oak wood boards were toasted in an oven at three different temperatures, while the process-gas was continuously transferred to the inlet of a proton-transfer-reaction time-of-flight mass spectrometer for online monitoring. Oak wood aroma compounds important for their sensory contribution to oak-aged wine were tentatively identified based on soft ionization and molecular mass. The time-intensity profiles revealed toasting process dynamics illustrating in real-time how different compounds evolve from the oak wood during toasting. Sufficient sensitivity was achieved to observe spikes in volatile concentrations related to cracking phenomena on the oak wood surface. The polysaccharide-derived compounds exhibited similar profiles; whilst for lignin-derived compounds eugenol formation differed from that of vanillin and guaiacol at lower toasting temperatures. Significant generation of oak lactone from precursors was evident at 225 oC. Statistical processing of the real-time aroma data showed similarities and differences between individual oak boards and oak wood sourced from the different origins. This study enriches our understanding of the oak toasting process and demonstrates a new analytical approach for research on wood volatiles.

Chemical Composition and Aroma Evaluation of Essential Oils from Skunk Cabbage (Symplocarpus foetidus).

Science.gov (United States)

Miyazawa, Mitsuo; Nakahashi, Hiroshi; Kashima, Yusei; Motooka, Ryota; Hara, Nobuyuki; Nakagawa, Hiroki; Yoshii, Takashi; Usami, Atsushi; Marumoto, Shinsuke

2015-01-01

Two sample preparation methods, namely hydrodistillation (HD) and solvent-assisted flavor evaporation (SAFE), have been used to investigate the essential oils of the aerial parts (leaves and stems) of Symplocarpus foetidus, a plant with a characteristic odor, by gas chromatography mass spectrometry (GC-MS). Characteristic aroma-active compounds in the oils were detected by GC-Olfactometry (GC-O) and aroma extract dilution analysis (AEDA). From the HD method, the main compounds in the oil were found to be p-vinyl-guaiacol (15.5%), 2-pentyl-furan (13.4%), and (Z)-ligustilide (9.5%). From the SAFE method, the main compounds were 2-butoxy-ethanol (49.6%), ethyl-pentanoate (4.5%), and mesitylene (4.0%). In HD oil, the most intense aroma-active compounds were 2-pentyl-furan (flavor dilution factor (FD) = 32, odor activity value (OAV) = 57), p-vinyl-guaiacol (FD = 16, OAV = 41), and dimethyl disulfide (FD = 16, OAV = 41). In SAFE oil, the main aroma-active compounds were 2-butoxy ethanol (FD = 32, OAV = 16), and 2-methoxy thiazole (FD = 32, OAV = 25).

Analysis of aroma compounds of Roselle by Dynamic Headspace Sampling using different preparation methods

DEFF Research Database (Denmark)

Juhari, Nurul Hanisah Binti; Varming, Camilla; Petersen, Mikael Agerlin

2015-01-01

The influence of different methods of sample preparation on the aroma profiles of dried Roselle (Hibiscus sabdariffa) was studied. Least amounts of aroma compounds were recovered by analysis of whole dry calyxes (WD) followed by ground dry (GD), blended together with water (BTW), and ground...

Identification of Ginger (Zingiber officinale Roscoe) Volatiles and Localization of Aroma-Active Constituents by GC-Olfactometry.

Science.gov (United States)

Pang, Xueli; Cao, Jianmin; Wang, Dabin; Qiu, Jun; Kong, Fanyu

2017-05-24

For the characterization of chemical components contributing to the aroma of ginger, which could benefit the development of deep-processed ginger products, volatile extracts were isolated by a combination of direct solvent extraction-solvent-assisted flavor evaporation and static headspace analysis. Aroma-impact components were identified by gas chromatography-olfactometry-mass spectrometry, and the most potent odorants were further screened by aroma extract dilution analysis (AEDA) and static headspace dilution analysis (SHDA). The AEDA results revealed that geranial, eucalyptol, β-linalool, and bornyl acetate were the most potent odorants, exhibiting the highest flavor dilution factor (FD factor) of 2187. SHDA indicated that the predominant headspace odorants were α-pinene and eucalyptol. In addition, odorants exhibiting a high FD factor in SHDA were estimated to be potent aroma contributors in AEDA. The predominant odorants were found to be monoterpenes and sesquiterpenes, as along with their oxygenated derivatives, providing minty, lemon-like, herbal, and woody aromas. On the other hand, three highly volatile compounds detected by SHDA were not detected by AEDA, whereas 34 high-polarity, low-volatility compounds were identified only by AEDA, demonstrating the complementary natures of SHDA and AEDA and the necessity of utilizing both techniques to accurately characterize the aroma of ginger.

Study of Trehalose Addition on Aroma Retention in Dehydrated Strawberry Puree

Directory of Open Access Journals (Sweden)

Draženka Komes

2003-01-01

Full Text Available In order to improve the quality of dehydrated fruit products, the influence of the addition of two sugars (sucrose and trehalose on the retention of aroma components during dehydration of strawberry puree was investigated. Manual headspace solid-phase microextraction (SPME, containing polydimethylsiloxane coated fibre (100 μm coupled with gas chromatography (GC-FID and GC-MS was used for the analysis of the aroma of strawberry puree dehydrated by using freeze drying and foam-mat drying. The analytes identified included esters, carbonyl compounds, terpenoids, several alcohols and acids. The results obtained in this study give further insight into the mechanisms concerning the application of trehalose as flavouring additive, due to its ability to retain and preserve the fruit volatiles responsible for the characteristic flavour of fresh fruits during dehydration processes. The best retention of aroma components in dehydrated strawberry puree was obtained by trehalose addition when combined with freeze drying.

Effect of oxidoreduction potential on aroma biosynthesis by lactic acid bacteria in nonfat yogurt.

Science.gov (United States)

Martin, F; Cachon, R; Pernin, K; De Coninck, J; Gervais, P; Guichard, E; Cayot, N

2011-02-01

The aim of this study was to investigate the effect of oxidoreduction potential (Eh) on the biosynthesis of aroma compounds by lactic acid bacteria in non-fat yogurt. The study was done with yogurts fermented by Lactobacillus bulgaricus and Streptococcus thermophilus. The Eh was modified by the application of different gaseous conditions (air, nitrogen, and nitrogen/hydrogen). Acetaldehyde, dimethyl sulfide, diacetyl, and pentane-2,3-dione, as the major endogenous odorant compounds of yogurt, were chosen as tracers for the biosynthesis of aroma compounds by lactic acid bacteria. Oxidative conditions favored the production of acetaldehyde, dimethyl sulfide, and diketones (diacetyl and pentane-2,3-dione). The Eh of the medium influences aroma production in yogurt by modifying the metabolic pathways of Lb. bulgaricus and Strep. thermophilus. The use of Eh as a control parameter during yogurt production could permit the control of aroma formation. Copyright © 2011 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

AUTOMATIC WINDING GENERATION USING MATRIX REPRESENTATION - ANFRACTUS TOOL 1.0

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Daoud Ouamara

2018-02-01

Full Text Available This paper describes an original approach dealing with AC/DC winding design in electrical machines. A research software called “ANFRACTUS Tool 1.0”, allowing automatic generation of all windings in multi-phases electrical machines, has been developed using the matrix representation. Unlike existent methods, where the aim is to synthesize a winding with higher performances, the proposed method provides the opportunity to choose between all doable windings. The specificity of this approach is based on the fact that it take only the slots, phases and layers number as input parameters. The poles number is not requested to run the generation process. Windings generation by matrix representation may be applied for any number of slots, phases and layers. The software do not deal with the manner that coils are connected but just the emplacement of coils in each slot with its current sense. The waveform and the harmonic spectrum of the total magnetomotive force (MMF are given as result.

Perceptual characterization and analysis of aroma mixtures using gas chromatography recomposition-olfactometry.

Directory of Open Access Journals (Sweden)

Arielle J Johnson

Full Text Available This paper describes the design of a new instrumental technique, Gas Chromatography Recomposition-Olfactometry (GC-R, that adapts the reconstitution technique used in flavor chemistry studies by extracting volatiles from a sample by headspace solid-phase microextraction (SPME, separating the extract on a capillary GC column, and recombining individual compounds selectively as they elute off of the column into a mixture for sensory analysis (Figure 1. Using the chromatogram of a mixture as a map, the GC-R instrument allows the operator to "cut apart" and recombine the components of the mixture at will, selecting compounds, peaks, or sections based on retention time to include or exclude in a reconstitution for sensory analysis. Selective recombination is accomplished with the installation of a Deans Switch directly in-line with the column, which directs compounds either to waste or to a cryotrap at the operator's discretion. This enables the creation of, for example, aroma reconstitutions incorporating all of the volatiles in a sample, including instrumentally undetectable compounds as well those present at concentrations below sensory thresholds, thus correcting for the "reconstitution discrepancy" sometimes noted in flavor chemistry studies. Using only flowering lavender (Lavandula angustifola 'Hidcote Blue' as a source for volatiles, we used the instrument to build mixtures of subsets of lavender volatiles in-instrument and characterized their aroma qualities with a sensory panel. We showed evidence of additive, masking, and synergistic effects in these mixtures and of "lavender' aroma character as an emergent property of specific mixtures. This was accomplished without the need for chemical standards, reductive aroma models, or calculation of Odor Activity Values, and is broadly applicable to any aroma or flavor.

Perceptual Characterization and Analysis of Aroma Mixtures Using Gas Chromatography Recomposition-Olfactometry

Science.gov (United States)

Johnson, Arielle J.; Hirson, Gregory D.; Ebeler, Susan E.

2012-01-01

This paper describes the design of a new instrumental technique, Gas Chromatography Recomposition-Olfactometry (GC-R), that adapts the reconstitution technique used in flavor chemistry studies by extracting volatiles from a sample by headspace solid-phase microextraction (SPME), separating the extract on a capillary GC column, and recombining individual compounds selectively as they elute off of the column into a mixture for sensory analysis (Figure 1). Using the chromatogram of a mixture as a map, the GC-R instrument allows the operator to “cut apart" and recombine the components of the mixture at will, selecting compounds, peaks, or sections based on retention time to include or exclude in a reconstitution for sensory analysis. Selective recombination is accomplished with the installation of a Deans Switch directly in-line with the column, which directs compounds either to waste or to a cryotrap at the operator's discretion. This enables the creation of, for example, aroma reconstitutions incorporating all of the volatiles in a sample, including instrumentally undetectable compounds as well those present at concentrations below sensory thresholds, thus correcting for the “reconstitution discrepancy" sometimes noted in flavor chemistry studies. Using only flowering lavender (Lavandula angustifola ‘Hidcote Blue’) as a source for volatiles, we used the instrument to build mixtures of subsets of lavender volatiles in-instrument and characterized their aroma qualities with a sensory panel. We showed evidence of additive, masking, and synergistic effects in these mixtures and of “lavender' aroma character as an emergent property of specific mixtures. This was accomplished without the need for chemical standards, reductive aroma models, or calculation of Odor Activity Values, and is broadly applicable to any aroma or flavor. PMID:22912722

Identification of novel aroma-active thiols in pan-roasted white sesame seeds.

Science.gov (United States)

Tamura, Hitoshi; Fujita, Akira; Steinhaus, Martin; Takahisa, Eisuke; Watanabe, Hiroyuki; Schieberle, Peter

2010-06-23

Screening for aroma-active compounds in an aroma distillate obtained from freshly pan-roasted sesame seeds by aroma extract dilution analysis revealed 32 odorants in the FD factor range of 2-2048, 29 of which could be identified. The highest FD factors were found for the coffee-like smelling 2-furfurylthiol, the caramel-like smelling 4-hydroxy-2,5-dimethyl-3(2H)-furanone, the coffee-like smelling 2-thenylthiol (thiophen-2-yl-methylthiol), and the clove-like smelling 2-methoxy-4-vinylphenol. In addition, 9 odor-active thiols with sulfurous, meaty, and/or catty, black-currant-like odors were identified for the first time in roasted sesame seeds. Among them, 2-methyl-1-propene-1-thiol, (Z)-3-methyl-1-butene-1-thiol, (E)-3-methyl-1-butene-1-thiol, (Z)-2-methyl-1-butene-1-thiol, (E)-2-methyl-1-butene-1-thiol, and 4-mercapto-3-hexanone were previously unknown as food constituents. Their structures were confirmed by comparing their mass spectra and retention indices as well as their sensory properties with those of synthesized reference compounds. The relatively unstable 1-alkene-1-thiols represent a new class of food odorants and are suggested as the key contributors to the characteristic, but quickly vanishing, aroma of freshly ground roasted sesame seeds.

Automatic Control Systems (ACS for Generation and Sale of Electric Power Under Conditions of Industry-Sector Liberalization

Directory of Open Access Journals (Sweden)

Yu. S. Petrusha

2013-01-01

Full Text Available Possible risks pertaining to transition of electric-power industry to market relations have been considered in the paper. The paper presents an integrated ACS for generation and sale of electric power as an improvement of methodology for organizational and technical management. The given system is based on integration of operating Automatic Dispatch Control System (ADCS and developing Automatic Electricity Meter Reading System (AEMRS. The paper proposes to form an inter-branch sector of ACS PLC (Automatic Control System for Prolongation of Life Cycle users which is oriented on provision of development strategy.

Aroma compounds of Vitis vinifera L. cv. Emir grown in central Anatolia

Directory of Open Access Journals (Sweden)

Turgut Cabaroglu

2002-12-01

Full Text Available Free and glycosidically bound aroma compounds of Emir grape juice obtained with or without skincontact were investigated. The aroma compounds were isolated by adsorbtion on Amberlite XAD-2 resin and analysed by gas chromatography-mass spectrometry (GC-MS. 32 free and 37 glycosidically bound compounds were identified. - Shikimate - derived compounds were major components. C13-norisoprenoid compounds usually detected in bound forms in grapes were also present in free forms in Emir grape. Monoterpenes were in lower levels that normally found in floral grape cultivars. The amounts of free and bound aroma compounds of the juice increased by skin-contact treatment. The levels of some compounds were significantly different in control and skin-contact jices. Additionally, skin-contact treatment resulted in an increase in pH, colour intensity, total phenolics, potassium, sodium and calcium.

Intelligent control schemes applied to Automatic Generation Control

Directory of Open Access Journals (Sweden)

Dingguo Chen

2016-04-01

Full Text Available Integrating ever increasing amount of renewable generating resources to interconnected power systems has created new challenges to the safety and reliability of today‟s power grids and posed new questions to be answered in the power system modeling, analysis and control. Automatic Generation Control (AGC must be extended to be able to accommodate the control of renewable generating assets. In addition, AGC is mandated to operate in accordance with the NERC‟s Control Performance Standard (CPS criteria, which represent a greater flexibility in relaxing the control of generating resources and yet assuring the stability and reliability of interconnected power systems when each balancing authority operates in full compliance. Enhancements in several aspects to the traditional AGC must be made in order to meet the aforementioned challenges. It is the intention of this paper to provide a systematic, mathematical formulation for AGC as a first attempt in the context of meeting the NERC CPS requirements and integrating renewable generating assets, which has not been seen reported in the literature to the best knowledge of the authors. Furthermore, this paper proposes neural network based predictive control schemes for AGC. The proposed controller is capable of handling complicated nonlinear dynamics in comparison with the conventional Proportional Integral (PI controller which is typically most effective to handle linear dynamics. The neural controller is designed in such a way that it has the capability of controlling the system generation in the relaxed manner so the ACE is controlled to a desired range instead of driving it to zero which would otherwise increase the control effort and cost; and most importantly the resulting system control performance meets the NERC CPS requirements and/or the NERC Balancing Authority’s ACE Limit (BAAL compliance requirements whichever are applicable.

Identification of aroma-active volatiles in banana Terra spirit using multidimensional gas chromatography with simultaneous mass spectrometry and olfactometry detection.

Science.gov (United States)

Capobiango, Michely; Mastello, Raíssa Bittar; Chin, Sung-Tong; Oliveira, Evelyn de Souza; Cardeal, Zenilda de Lourdes; Marriott, Philip John

2015-04-03

Fruit spirits have been produced and consumed throughout the world for centuries. However, the aroma composition of banana spirits is still poorly characterised. We have investigated the aroma-impact compounds of the banana Terra spirit for the first time, using multidimensional gas chromatography (MDGC and GC × GC) in a multi-hyphenated system - i.e., coupled to flame ionisation detection (FID), mass spectrometry (MS), and olfactometry (O). Solid-phase microextraction (SPME) was used to isolate the headspace aroma compounds of the banana spirit. The detection frequency (DF) technique was applied and aroma regions, detected in the first column separation at >60% Nasal Impact Frequency (NIF), were screened as target potent odour regions in the sample. Using a polar/non-polar phase column set, the potent odour regions were further subjected to MDGC separation with simultaneous O and MS detection for correlation of the aroma perception with MS data for individual resolved aroma-impact compounds. GC-O analysis enabled 18 aroma-impact regions to be located as providing volatiles of interest for further study; for example, those comprising perceptions of flower, whisky, green, amongst others. Compounds were tentatively identified through MS data matching and retention indices in both first and second dimensions. The principal volatile compounds identified in this work, which are responsible for the characteristic aroma of the banana spirit, are 3-methylbutan-1-ol, 3-methylbutan-1-ol acetate, 2-phenylethyl acetate and phenylethyl alcohol. This is the first such study to reveal the major aroma compounds that contribute to banana spirit aroma. Copyright © 2015 Elsevier B.V. All rights reserved.

Changes in key aroma compounds of Criollo cocoa beans during roasting.

Science.gov (United States)

Frauendorfer, Felix; Schieberle, Peter

2008-11-12

Application of a comparative aroma extraction dilution analysis on unroasted and roasted Criollo cocoa beans revealed 42 aroma compounds in the flavor dilution (FD) factor range of 1-4096 for the unroasted and 4-8192 for the roasted cocoa beans. While the same compounds were present in the unroasted and roasted cocoa beans, respectively, these clearly differed in their intensity. For example, 2- and 3-methylbutanoic acid (rancid) and acetic acid (sour) showed the highest FD factors in the unroasted beans, while 3-methylbutanal (malty), 4-hydroxy-2,5-dimethyl-3(2H)-furanone (caramel-like), and 2- and 3-methylbutanoic acid (sweaty) were detected with the highest FD factors in the roasted seeds. Quantitation of 30 odorants by means of stable isotope dilution assays followed by a calculation of odor activity values (ratio of the concentration/odor threshold) revealed concentrations above the odor threshold for 22 compounds in the unroasted and 27 compounds in the roasted cocoa beans, respectively. In particular, a strong increase in the concentrations of the Strecker aldehydes 3-methylbutanal and phenylacetaldehyde as well as 4-hydroxy-2,5-dimethyl-3(2H)-furanone was measured, suggesting that these odorants should contribute most to the changes in the overall aroma after roasting. Various compounds contributing to the aroma of roasted cocoa beans, such as 3-methylbutanoic acid, ethyl 2-methylbutanoate, and 2-phenylethanol, were already present in unroasted, fermented cocoa beans and were not increased during roasting.

Automatic systems for opening and closing reactor vessels, steam generators, and pressurizers

International Nuclear Information System (INIS)

Samblat, C.

1990-01-01

The need for shorter working assignments, reduced dose rates and less time consumption have caused Electricite de France and Framatome to automate the entire procedure of opening and closing the main components in the primary system, such as the reactor vessel, steam generator, and pressurizer. The experience accumulated by the two companies in more than 300 annual revisions of nuclear generating units worldwide has been used as a basis for automating all bolt opening and closing steps as well as cleaning processes. The machines and automatic systems currently in operation are the result of extensive studies and practical tests. (orig.) [de

Optimisation of minimal media for production of aroma compounds typical for fermented milk products

Directory of Open Access Journals (Sweden)

Nevenka Mazić

2008-08-01

Full Text Available The aim of this research was to optimize the composition of minimalgrowth media containing lactose and milk, in which lactic acid bacteria (LAB would produce the maximum amount of volatile aroma compounds typical for fermented milk products. Ingredients used for the preparation of media were casein, tri-sodium-citrate, lactose, milk minerals, whey proteins and milk with 1.5% fat. The several prepared media differed mainly in the amount of citrate and whey proteins. Fermentation was carried out at room temperature until the media reached pH value of 5. Samples were evaluated for sensory characteristics using quantitative descriptive analysis (QDA. In all media the target pH was reached after 68-71 hours of fermentation, depending on citrate level. Fermentation and the production of aroma compounds were more intensive in media that contained whey proteins compared to media with only casein. Increased citrate level had a positive influence on the aroma production. Citrate increased the initial pH of the media and acted as a buffer during fermentation, which lead to longer fermentation and prolonged production of aroma compounds. At pH around 5, the desired cultured aroma was the most intensive, whereas sour taste was less dominant. The substrate with 0.25% citrate and 0.1% whey proteins, at pH 5, was rated as best regarding its sensory characteristics.

Spline-based automatic path generation of welding robot

Institute of Scientific and Technical Information of China (English)

Niu Xuejuan; Li Liangyu

2007-01-01

This paper presents a flexible method for the representation of welded seam based on spline interpolation. In this method, the tool path of welding robot can be generated automatically from a 3D CAD model. This technique has been implemented and demonstrated in the FANUC Arc Welding Robot Workstation. According to the method, a software system is developed using VBA of SolidWorks 2006. It offers an interface between SolidWorks and ROBOGUIDE, the off-line programming software of FANUC robot. It combines the strong modeling function of the former and the simulating function of the latter. It also has the capability of communication with on-line robot. The result data have shown its high accuracy and strong reliability in experiments. This method will improve the intelligence and the flexibility of the welding robot workstation.

Identification of Aroma Compounds of Lamiaceae Species in Turkey Using the Purge and Trap Technique

Directory of Open Access Journals (Sweden)

Ahmet Salih Sonmezdag

2017-02-01

Full Text Available The present research was planned to characterize the aroma composition of important members of the Lamiaceae family such as Salvia officinalis, Lavandula angustifolia and Mentha asiatica. Aroma components of the S. officinalis, L. angustifolia and M. asiatica were extracted with the purge and trap technique with dichloromethane and analyzed with the gas chromatography–mass spectrometry (GC–MS technique. A total of 23, 33 and 33 aroma compounds were detected in Salvia officinalis, Lavandula angustifolia and Mentha asiatica, respectively including, acids, alcohols, aldehydes, esters, hydrocarbons and terpenes. Terpene compounds were both qualitatively and quantitatively the major chemical group among the identified aroma compounds, followed by esters. The main terpene compounds were 1,8-cineole, sabinene and linalool in Salvia officinalis, Lavandula angustifolia and Mentha asiatica, respectively. Among esters, linalyl acetate was the only and most important ester compound which was detected in all samples.

Identification of Aroma Compounds of Lamiaceae Species in Turkey Using the Purge and Trap Technique

Science.gov (United States)

Sonmezdag, Ahmet Salih; Kelebek, Hasim; Selli, Serkan

2017-01-01

The present research was planned to characterize the aroma composition of important members of the Lamiaceae family such as Salvia officinalis, Lavandula angustifolia and Mentha asiatica. Aroma components of the S. officinalis, L. angustifolia and M. asiatica were extracted with the purge and trap technique with dichloromethane and analyzed with the gas chromatography–mass spectrometry (GC–MS) technique. A total of 23, 33 and 33 aroma compounds were detected in Salvia officinalis, Lavandula angustifolia and Mentha asiatica, respectively including, acids, alcohols, aldehydes, esters, hydrocarbons and terpenes. Terpene compounds were both qualitatively and quantitatively the major chemical group among the identified aroma compounds, followed by esters. The main terpene compounds were 1,8-cineole, sabinene and linalool in Salvia officinalis, Lavandula angustifolia and Mentha asiatica, respectively. Among esters, linalyl acetate was the only and most important ester compound which was detected in all samples. PMID:28231089

Media components and amino acid supplements influencing the production of fruity aroma by Geotrichum candidum Influência da composição do meio de cultivo e da suplementação com aminoácidos na produção de aroma frutal por Geotrichum candidum

Directory of Open Access Journals (Sweden)

T. Pinotti

2006-12-01

Full Text Available The ability of Geotrichum candidum to produce fruity aroma in food grade sucrose, molasses, corn steep liquor and peptone based culture media was tested by sensory evaluation and analyzed by gas chromatography mass spectrometry. A strong and sweet fruity aroma was produced from molasses, with peptone or corn steep liquor stimulating aroma production. Molasses with peptone supplemented with leucine, valine, or alanine yielded better fruity aroma production and the presence of many esters was consistent with the fruity aroma production.Geotrichum candidum foi cultivado em diversos meios de cultura contendo sacarose ou melaço e milhocina ou peptona e a produção de aroma frutal foi verificada através de avaliação sensorial e cromatografia gasosa acoplada a espectrometria de massas. Os meios contendo melaço, peptona e leucina, valina ou alanina apresentaram os melhores resultados e a presença de diversos ésteres foi consistente com a formação de aroma frutal.

Automatic program generation: future of software engineering

Energy Technology Data Exchange (ETDEWEB)

Robinson, J.H.

1979-01-01

At this moment software development is still more of an art than an engineering discipline. Each piece of software is lovingly engineered, nurtured, and presented to the world as a tribute to the writer's skill. When will this change. When will the craftsmanship be removed and the programs be turned out like so many automobiles from an assembly line. Sooner or later it will happen: economic necessities will demand it. With the advent of cheap microcomputers and ever more powerful supercomputers doubling capacity, much more software must be produced. The choices are to double the number of programers, double the efficiency of each programer, or find a way to produce the needed software automatically. Producing software automatically is the only logical choice. How will automatic programing come about. Some of the preliminary actions which need to be done and are being done are to encourage programer plagiarism of existing software through public library mechanisms, produce well understood packages such as compiler automatically, develop languages capable of producing software as output, and learn enough about the whole process of programing to be able to automate it. Clearly, the emphasis must not be on efficiency or size, since ever larger and faster hardware is coming.

Automatic two- and three-dimensional mesh generation based on fuzzy knowledge processing

Science.gov (United States)

Yagawa, G.; Yoshimura, S.; Soneda, N.; Nakao, K.

1992-09-01

This paper describes the development of a novel automatic FEM mesh generation algorithm based on the fuzzy knowledge processing technique. A number of local nodal patterns are stored in a nodal pattern database of the mesh generation system. These nodal patterns are determined a priori based on certain theories or past experience of experts of FEM analyses. For example, such human experts can determine certain nodal patterns suitable for stress concentration analyses of cracks, corners, holes and so on. Each nodal pattern possesses a membership function and a procedure of node placement according to this function. In the cases of the nodal patterns for stress concentration regions, the membership function which is utilized in the fuzzy knowledge processing has two meanings, i.e. the “closeness” of nodal location to each stress concentration field as well as “nodal density”. This is attributed to the fact that a denser nodal pattern is required near a stress concentration field. What a user has to do in a practical mesh generation process are to choose several local nodal patterns properly and to designate the maximum nodal density of each pattern. After those simple operations by the user, the system places the chosen nodal patterns automatically in an analysis domain and on its boundary, and connects them smoothly by the fuzzy knowledge processing technique. Then triangular or tetrahedral elements are generated by means of the advancing front method. The key issue of the present algorithm is an easy control of complex two- or three-dimensional nodal density distribution by means of the fuzzy knowledge processing technique. To demonstrate fundamental performances of the present algorithm, a prototype system was constructed with one of object-oriented languages, Smalltalk-80 on a 32-bit microcomputer, Macintosh II. The mesh generation of several two- and three-dimensional domains with cracks, holes and junctions was presented as examples.

Aroma Characterization and Safety Assessment of a Beverage Fermented by Trametes versicolor.

Science.gov (United States)

Zhang, Yanyan; Fraatz, Marco Alexander; Müller, Julia; Schmitz, Hans-Joachim; Birk, Florian; Schrenk, Dieter; Zorn, Holger

2015-08-12

A cereal-based beverage was developed by fermentation of wort with the basidiomycete Trametes versicolor. The beverage possessed a fruity, fresh, and slightly floral aroma. The volatiles of the beverage were isolated by liquid-liquid extraction (LLE) and additionally by headspace solid phase microextraction (HS-SPME). The aroma compounds were analyzed by a gas chromatography system equipped with a tandem mass spectrometer and an olfactory detection port (GC-MS/MS-O) followed by aroma (extract) dilution analysis. Thirty-four different odor impressions were perceived, and 27 corresponding compounds were identified. Fifteen key odorants with flavor dilution (FD) factors ranging from 8 to 128 were quantitated, and their respective odor activity values (OAVs) were calculated. Six key odorants were synthesized de novo by T. versicolor. Furthermore, quantitative changes during the fermentation process were analyzed. To prepare for the market introduction of the beverage, a comprehensive safety assessment was performed.

Aroma Stripping under various Forms of Membrane Distillation Processes: Experiments and modeling

DEFF Research Database (Denmark)

Jonsson, Gunnar Eigil

the large different in permeate flux and concentration factor that was observed for the different MD configurations. This is highly related to the heat and mass transfer resistances in the membrane as well as in the boundary layers adjacent to the membrane surface and how the driving force develops along......Concentration of fruit juices by membrane distillation is an interesting process as it can be done at low temperature giving a gentle concentration process with little deterioration of the juices. Since the juices contains many different aroma compounds with a wide range of chemical properties...... such as volatility, activity coefficient and vapor pressure, it is important to know how these aroma compounds will eventually pass through the membrane. Experiments have been made on an aroma model solution and on black currant juice in a lab scale membrane distillation set up which can be operated in various types...

Investigation of sunlight-induced deterioration of aroma of pummelo (Citrus maxima) essential oil.

Science.gov (United States)

Sun, Hao; Ni, Hui; Yang, Yuanfan; Wu, Ling; Cai, Hui-nong; Xiao, An-feng; Chen, Feng

2014-12-10

Deterioration of aromas of pummelo essential oil (EO) induced by sunlight was compared to those induced by heat and oxygen exposure using the techniques of sensory evaluation and GC-MS analysis. The sunlight-exposed EO was found to possess an oily off-flavor odor, which was significantly different from its counterparts induced by oxygen and heat. The strong oily note of the sunlight-exposed EO was attributed to the existence of linalool oxides and limonene oxides, as well as the lack of neral and geranial, for which UV sunlight was revealed to be the critical contributor causing the chemical reactions for the aroma changes. The results demonstrated that UV sunlight could significantly affect the aroma of the pummelo EO, providing valuable information that will benefit the production and storage of EO-based aromatic products.

Volatile compounds responsible for aroma of Jutrzenka liquer wine.

Science.gov (United States)

Jeleń, Henryk H; Majcher, Małgorzata; Dziadas, Mariusz; Zawirska-Wojtasiak, Renata; Czaczyk, Katarzyna; Wąsowicz, Erwin

2011-10-21

Jutrzenka is a sweet liquer wine produced in Poland from the grape variety of the same name, developed in Poland to withstand the harsh climate of winery regions. Jutrzenka wine has a characteristic aroma with strong fruity and flowery notes, which make it unique among other liquer wines as demonstrated in sensory profile analysis. The work was aimed at characterization of volatile compounds in this wine, with the emphasis on characterization of compounds responsible for its unique aroma. Gas chromatography-olfactometry (GC-O) was applied to identify the key odorants using aroma extract dilution analysis (AEDA) approach. To facilitate free and bound terpenes and C(13)-norisoprenoids identification solid phase extraction (SPE) was used followed by GC/MS. Among identified key odorants β-damascenone was the compound having the highest FD (4096), followed by isoamyl alcohol, 4-mercapto-4-methyl-2-pentanone (FD=2048), methional, linalool, ethyl decanoate (FD=1024) and ethyl hexanoate, furaneol (FD=512). Other significant compounds were ethyl 2-methyl propanoate, ethyl 2-methylbutanoate and phenyl ethyl alcohol. Determination of odor activity values (OAV) showed the highest values for β-damascenone (566), 4-mercapto-4-methyl-2-pentanone (288) ethyl hexanoate (32) and linalool (7). Jutrzenka exhibited also a rich profile of free, and to lesser extent bound terpenes. Copyright © 2011 Elsevier B.V. All rights reserved.

Characteristic Changes in the Aroma Profile of Patchouli Depending on Manufacturing Process.

Science.gov (United States)

Hasegawa, Toshio; Yoshitome, Kazuma; Fujihara, Takashi; Santoso, Mardi; Aziz, Muhammad Abdul

2017-08-01

Patchouli is used as an incense material and essential oil. The characteristic odor of patchouli leaves results from the drying process used in their production; however, there have to date been no reports on the changes in the odor of patchouli leaves during the drying process. We investigated the aroma profile of dried patchouli leaves using the hexane extracts of fresh and dried patchouli leaves. We focused on the presence or absence of the constituents of the fresh and dried extracts, and the differences in the content of the common constituents. Fourteen constituents were identified as characteristic of dried patchouli extract odor by gas chromatography-olfactometry analysis. The structures of seven of the 14 constituents were determined by gas chromatography-mass spectrometry (α-patchoulene, seychellene, humulene, α-bulnesene, isoaromadendrene epoxide, caryophyllene oxide, and patchouli alcohol). The aroma profile of the essential oil obtained from the dried patchouli leaves was clearly different from that of dried patchouli. The aroma profile of the essential oil was investigated by a similar method. We identified 12 compounds as important odor constituents. The structures of nine of the 12 constituents were determined by gas chromatography-mass spectrometry (cis-thujopsene, caryophyllene, α-guaiene, α-patchoulene, seychellene, α-bulnesene, isoaromadendrene epoxide, patchouli alcohol, and corymbolone). Comparing the odors and constituents demonstrated that the aroma profile of patchouli depends on the manufacturing process.

Evaluation of the key aroma compounds in beef and pork vegetable gravies a la chef by stable isotope dilution assays and aroma recombination experiments.

Science.gov (United States)

Christlbauer, Monika; Schieberle, Peter

2011-12-28

Although the aroma compounds of meat processed as such have been studied previously, data on complete homemade dishes containing beef and pork meat were scarcely studied. Recently, 38 odor-active compounds were characterized in beef and pork vegetable gravies using GC-olfactometry. In the present investigation, the most odor-active compounds were quantitated in a freshly prepared stewed beef vegetable gravy (BVG) as well as a stewed pork vegetable gravy (PVG) by means of stable isotope dilution assays. Calculation of odor activity values (OAVs; ratio of concentration to odor threshold) revealed 3-mercapto-2-methylpentan-1-ol, (E,E)-2,4-decadienal, (E,Z)-2,6-nonadienal, (E)-2-decenal, (E)-2-undecanal, and 3-hydroxy-4,5-dimethyl-2(5H)-furanone as the most potent odorants in both gravies. However, significantly different OAVs were found for 12-methyltridecanal, which was much higher in the BVG, whereas (E,Z)-2,4-decadienal showed a clearly higher OAV in the PVG. Aroma recombination experiments performed on the basis of the actual concentrations of the odorants in both gravies revealed a good similarity of the aromas of both model mixtures containing all odorants with OAVs > 1 with those of the original gravies.

Effect of methyl butyrate aroma on the survival and viability of human breast cancer cells in vitro

International Nuclear Information System (INIS)

Khan, M.A.; Rumana Ahmad, R.; Srivastava, A.N.

2016-01-01

Background: Aroma can have far reaching effects on mind, body and soul. Pleasant aromas are known to have a soothing effect on the mind and are known to relieve stress and enhance concentration. Recently, it has been demonstrated that aroma may also have some curative effects as well as benefits and can be used both for prophylaxis and therapy of diseases. Our aim was to test our hypothesis whether aroma can cure or prevent cancer. Methyl butyrate (MB) is the methyl ester of butyric acid having a characteristic sweet and fruity odor like that of apples and pineapples. It occurs in many plant products in minute quantities and in pineapple oil. Methods: In the present study, the effect of aroma of MB has been evaluated on human breast cancer cell line MDA-MB-231 in vitro . The percentage viability of the cell line was determined by using Trypan blue dye exclusion assay. Results: It was found that MB at a concentration of 0.01 M was effective in causing considerable cytotoxicity (40%) in breast cancer cells (without even coming in contact with cells) while at 0.02 M, % cytotoxicity was found to be 50%. Mechanism of action of MB on cancer cells was investigated by acridine orange–ethidium bromide assay using fluorescence microscopy and DNA fragmentation assay. MB aroma appeared to induce necrosis in cancer cells exposed to it. Conclusion: No study involving the effect of aroma/smell on cancer cells has ever been reported before and warrants further investigation on other cancer and normal cell lines.

Gas chromatography/sniffing port analysis evaluated for aroma release from rehydrated French beans (Phaseolus vulgaris).

NARCIS (Netherlands)

Ruth, van S.M.; Roozen, J.P.; Cozijnsen, J.L.

1996-01-01

The technique of gas chromatography/sniffing port analysis was evaluated for studying the release of aroma compounds from rehydrated diced French beans. The aroma compounds 2-—methylbutanal and hexanal were released at a constant rate over time. An identical selection of odour active compounds was

Hot and cold water infusion aroma profiles of Hibiscus sabdariffa: fresh compared with dried.

Science.gov (United States)

Ramírez-Rodrigues, M M; Balaban, M O; Marshall, M R; Rouseff, R L

2011-03-01

Calyxes from the Roselle plant (Hibiscus sabdariffa L.) were used to prepare cold (22 °C for 4 h) and hot (98 °C for 16 min) infusions/teas from both fresh and dried forms. Aroma volatiles were extracted using static headspace SPME and analyzed using GC-MS and GC-O with 2 different columns (DB-5 and DB-Wax). Totals of 28, 25, 17, and 16 volatiles were identified using GC-MS in the dried hot extract (DHE), dried cold extract (DCE), fresh hot extract (FHE), and fresh cold extract (FCE) samples, respectively. In terms of total GC-MS peak areas DHE ≫ DCE > FHE ≫ FCE. Nonanal, decanal, octanal, and 1-octen-3-ol were among the major volatiles in all 4 beverage types. Thirteen volatiles were common to all 4 teas. Furfural and 5-methyl furfural were detected only in dried hibiscus beverages whereas linalool and 2-ethyl-1-hexanol were detected only in beverages from fresh hibiscus. In terms of aroma active volatiles, 17, 16, 13, and 10 aroma active volatiles were detected for DHE, DCE, FHE, and FCE samples, respectively. The most intense aroma volatiles were 1-octen-3-one and nonanal with a group of 4 aldehydes and 3 ketones common to all samples. Dried samples contained dramatically higher levels of lipid oxidation products such as hexanal, nonanal, and decanal. In fresh hibiscus extracts, linalool (floral, citrus) and octanal (lemon, citrus) were among the highest intensity aroma compounds but linalool was not detected in any of the dried hibiscus extracts. Hibiscus teas/infusions are one of the highest volume specialty botanical products in international commerce. The beverage is consumed for both sensory pleasure and health attributes and is prepared a number of ways throughout the world. Although color and taste attributes have been examined, little information is known about its aroma volatiles and no other study has compared extractions from both fresh and dried as well as extraction temperature differences. This is also, apparently, the first study to identify

Aroma modulation of Cabernet Gernischt dry red wine by optimal enzyme treatment strategy in winemaking.

Science.gov (United States)

Sun, Wei-Xuan; Hu, Kai; Zhang, Jun-Xiang; Zhu, Xiao-Lin; Tao, Yong-Sheng

2018-04-15

Cabernet Gernischt (CG) is a famous Chinese wine grape cultivar, the red wine of which is known for its green trait, especially when produced from grapes cultivated in regions with monsoon climate. To modify CG wine aroma, three enzyme preparations (H. uvarum extracellular enzyme, AR2000, and pectinase) were introduced in different winemaking stages with Saccharomyces cerevisiae. Free and bound aroma compounds in young wines were detected using headspace solid-phase micro-extraction and gas chromatography-mass spectrometry, and aroma characteristics were quantified by trained panelists. Results showed that simultaneous inoculation of enzymes and yeasts improved wine aroma. Partial least-squares regression revealed that the green trait was due mainly to varietal compounds, especially C 6 compounds, and could be partly weakened by fermentative compounds. Moreover, H. uvarum enzyme treatments enriched the acid fruit note of CG wine by enhancing the synergistic effect of varietal volatiles and certain fermentative compounds, such as esters and phenylethyls. Copyright © 2017 Elsevier Ltd. All rights reserved.

Microbial Contribution to Wine Aroma and Its Intended Use for Wine Quality Improvement

OpenAIRE

Belda Aguilar, Ignacio; Ruiz, Javier; Esteban Fernández, Adelaida; Navascués, Eva; Marquina Díaz, Domingo; Santos de la Sen, Antonio; Moreno Arribas, M. Victoria

2017-01-01

Wine is a complex matrix that includes components with different chemical natures, the volatile compounds being responsible for wine aroma quality. The microbial ecosystem of grapes and wine, including Saccharomyces and non-Saccharomyces yeasts, as well as lactic acid bacteria, is considered by winemakers and oenologists as a decisive factor influencing wine aroma and consumer’s preferences. The challenges and opportunities emanating from the contribution of wine microbiome to the production ...

Deep Learning-Based Data Forgery Detection in Automatic Generation Control

Energy Technology Data Exchange (ETDEWEB)

Zhang, Fengli [Univ. of Arkansas, Fayetteville, AR (United States); Li, Qinghua [Univ. of Arkansas, Fayetteville, AR (United States)

2017-10-09

Automatic Generation Control (AGC) is a key control system in the power grid. It is used to calculate the Area Control Error (ACE) based on frequency and tie-line power flow between balancing areas, and then adjust power generation to maintain the power system frequency in an acceptable range. However, attackers might inject malicious frequency or tie-line power flow measurements to mislead AGC to do false generation correction which will harm the power grid operation. Such attacks are hard to be detected since they do not violate physical power system models. In this work, we propose algorithms based on Neural Network and Fourier Transform to detect data forgery attacks in AGC. Different from the few previous work that rely on accurate load prediction to detect data forgery, our solution only uses the ACE data already available in existing AGC systems. In particular, our solution learns the normal patterns of ACE time series and detects abnormal patterns caused by artificial attacks. Evaluations on the real ACE dataset show that our methods have high detection accuracy.

Determination of volatile aroma compounds of Ganoderma lucidum ...

African Journals Online (AJOL)

This study was conducted at Horticulture Department of Cukurova University, Adana, Turkey during 2010-2011. Fresh sample of Ganoderma lucidum collected from Mersin province of Turkey was used as material. Volatile aroma compounds were performed by Headspace Gas Chromatography (HS-GC/MS). Alcohols ...

Evaluation of Aroma in Oriental Tobaccos as Based On Valeric Acid Gas Chromatography

Directory of Open Access Journals (Sweden)

Dagnon S

2014-12-01

Full Text Available Levels of valeric acids (isovaleric and 3-methylvaleric in leaves and smoke of different tobacco types were quantified by capillary gas chromatography (GC using flame ionization detector (FID. The aroma characteristics of the smoke were scored by sensory evaluation. It was found that leaves of Oriental and burley tobaccos contain higher amounts of both valeric acid derivatives than Virginia tobaccos containing isovaleric acid but no 3-methylvaleric acid. Strong correlation between the aroma and pleasantness scores of smoke and the content of valeric acids in the leaves of Oriental tobaccos was observed, while it was not the case for leaves of Virginia and burley tobaccos. In all tobacco types no correlation between smoking characteristics and the content of valeric acids in the smoke was established. Regression models involving leaf isovaleric acid were developed that can be used to evaluate aroma and pleasantness of smoke in Oriental tobaccos. The data obtained allow the following conclusions to be drawn: a 3-methylvaleric acid may be a chemical marker to distinguish Virginia tobaccos from Oriental and burley tobaccos; b isovaleric acid content in leaves of Oriental tobaccos may be used for objective aroma evaluation that can be exploited for breeding and market purposes.

Volatile aroma compounds and sensory characteristics of traditional ...

African Journals Online (AJOL)

Urwagwa, produced mainly from the fermentation of banana juice, is the oldest and popular Rwandan traditional alcoholic beverage. In the present paper, the aroma profiles of Urwagwa wine samples collected from the districts of Rulindo and Ngoma were investigated. Headspace/ Solid-Phase Micro Extraction (HS- SPME) ...

Automatic Traffic-Based Internet Control Message Protocol (ICMP) Model Generation for ns-3

Science.gov (United States)

2015-12-01

more protocols (especially at different layers of the OSI model ), implementing an inference engine to extract inter- and intrapacket dependencies, and...ARL-TR-7543 ● DEC 2015 US Army Research Laboratory Automatic Traffic-Based Internet Control Message Protocol (ICMP) Model ...ICMP) Model Generation for ns-3 by Jaime C Acosta and Felipe Jovel Survivability/Lethality Analysis Directorate, ARL Felipe Sotelo and Caesar

Electronic aroma detection technology for forensic and law enforcement applications

Energy Technology Data Exchange (ETDEWEB)

Barshick, S.-A.; Griest, W.H.; Vass, A.A.

1996-12-31

A major problem hindering criminal investigations is the lack of appropriate tools for proper crime scene investigations. Often locating important pieces of evidence means relying on the ability of trained detection canines. Development of analytical technology to uncover and analyze evidence, potentially at the scene, could serve to expedite criminal investigations, searches, and court proceedings. To address this problem, a new technology based on gas sensor arrays was investigated for its applicability to forensic and law enforcement problems. The technology employs an array of sensors that respond to volatile chemical components yielding a characteristic `fingerprint` pattern representative of the vapor- phase composition of a sample. Sample aromas can be analyzed and identified using artificial neural networks that are trained on known aroma patterns. Several candidate applications based on known technological needs of the forensic and law enforcement communities have been investigated. These applications have included the detection of aromas emanating from cadavers to aid in determining time since death, drug detection for deterring the manufacture, sale, and use of drugs of abuse, and the analysis of fire debris for accelerant identification. The results to date for these applications have been extremely promising and demonstrate the potential applicability of this technology for forensic use.

Mitokondriyal Mutantların Bira Aroma Maddeleri Üzerine Etkisi

Directory of Open Access Journals (Sweden)

Hasan Tangüler

2015-02-01

Full Text Available Biradaki aroma maddeleri üzerine kullanılan bira mayasının önemli bir rolü vardır. Bira mayasının sitoplazmasında çeşitli organeller bulunur ve bu organellerden biri de mitokondridir. Mitokondri, trikarboksilik asit döngüsü ve elektron taşıma zinciri enzimlerini içerir ve böylece hücreye enerji sağlar. Bira mayasında en sık rastlanan ve kendiliğinden ortaya çıkan mutasyon mitokondriyal mutasyondur. Bu mutasyon sonucunda mitokondriyal DNA'sı eksik ya da mitokondriyal DNA'dan tamamen yoksun mutantlar meydana gelir.  Bira mayası mitokondriyal mutasyona uğradığında mayanın fermantasyon hızı, çökelme yeteneği ve aroma maddeleri üretimi ve böylece elde edilen biranın kalitesi önemli derecede etkilenir. Bu nedenle, biracılıkta kullanılacak mayanın mutasyona uğramamış olması tercih edilir. Bu derlemede, mitokondriyal mutasyonun bira aroma maddeleri üzerine etkisi ele alınmıştır.

Characterization of volatile aroma compounds in different brewing barley cultivars.

Science.gov (United States)

Dong, Liang; Hou, Yingmin; Li, Feng; Piao, Yongzhe; Zhang, Xiao; Zhang, Xiaoyu; Li, Cheng; Zhao, Changxin

2015-03-30

Beer is a popular alcoholic malt beverage resulting from fermentation of the aqueous extract of malted barley with hops. The aroma of brewing barley impacts the flavor of beer indirectly, because some flavor compounds or their precursors in beer come from the barley. The objectives of this research were to study volatile profiles and to characterize odor-active compounds of brewing barley in order to determine the variability of the aroma composition among different brewing barley cultivars. Forty-one volatiles comprising aldehydes, ketones, alcohols, organic acids, aromatic compounds and furans were identified using solid phase microextraction combined with gas chromatography/mass spectrometry, among which aldehydes, alcohols and ketones were quantitatively in greatest abundance. Quantitative measurements performed by means of solvent extraction and calculation of odor activity values revealed that acetaldehyde, 2-methylpropanal, 3-methylbutanal, 2-methylbutanal, hexanal, heptanal, octanal, nonanal, 3-methyl-1-butanol, cyclopentanol, 2,3-butanedione, 2,3-pentanedione, 2-heptanone, acetic acid, ethyl acetate, 2-pentylfuran and benzeneacetaldehyde, whose concentrations exceeded their odor thresholds, could be considered as odor-active compounds of brewing barley. Principal component analysis was employed to evaluate the differences among cultivars. The results demonstrated that the volatile profile based on the concentrations of aroma compounds enabled good differentiation of most barley cultivars. © 2014 Society of Chemical Industry.

AUTO-LAY: automatic layout generation for procedure flow diagrams

Energy Technology Data Exchange (ETDEWEB)

Forzano, P; Castagna, P [Ansaldo SpA, Genoa (Italy)

1996-12-31

Nuclear Power Plant Procedures can be seen from essentially two viewpoints: the process and the information management. From the first point of view, it is important to supply the knowledge apt to solve problems connected with the control of the process, from the second one the focus of attention is on the knowledge representation, its structure, elicitation and maintenance, formal quality assurance. These two aspects of procedure representation can be considered and solved separately. In particular, methodological, formal and management issues require long and tedious activities, that in most cases constitute a great barrier for procedures development and upgrade. To solve these problems, Ansaldo is developing DIAM, a wide integrated tool for procedure management to support in procedure writing, updating, usage and documentation. One of the most challenging features of DIAM is AUTO-LAY, a CASE sub-tool that, in a complete automatical way, structures parts or complete flow diagrams. This is a feature that is partially present in some other CASE products, that, anyway, do not allow complex graph handling and isomorphism between video and paper representation AUTO-LAY has the unique prerogative to draw graphs of any complexity, to section them in pages, and to automatically compose a document. This has been recognized in the literature as the most important second-generation CASE improvement. (author). 5 refs., 9 figs.

AUTO-LAY: automatic layout generation for procedure flow diagrams

International Nuclear Information System (INIS)

Forzano, P.; Castagna, P.

1995-01-01

Nuclear Power Plant Procedures can be seen from essentially two viewpoints: the process and the information management. From the first point of view, it is important to supply the knowledge apt to solve problems connected with the control of the process, from the second one the focus of attention is on the knowledge representation, its structure, elicitation and maintenance, formal quality assurance. These two aspects of procedure representation can be considered and solved separately. In particular, methodological, formal and management issues require long and tedious activities, that in most cases constitute a great barrier for procedures development and upgrade. To solve these problems, Ansaldo is developing DIAM, a wide integrated tool for procedure management to support in procedure writing, updating, usage and documentation. One of the most challenging features of DIAM is AUTO-LAY, a CASE sub-tool that, in a complete automatical way, structures parts or complete flow diagrams. This is a feature that is partially present in some other CASE products, that, anyway, do not allow complex graph handling and isomorphism between video and paper representation AUTO-LAY has the unique prerogative to draw graphs of any complexity, to section them in pages, and to automatically compose a document. This has been recognized in the literature as the most important second-generation CASE improvement. (author). 5 refs., 9 figs

Automatic generation of medium-detailed 3D models of buildings based on CAD data

NARCIS (Netherlands)

Dominguez-Martin, B.; Van Oosterom, P.; Feito-Higueruela, F.R.; Garcia-Fernandez, A.L.; Ogayar-Anguita, C.J.

2015-01-01

We present the preliminary results of a work in progress which aims to obtain a software system able to automatically generate a set of diverse 3D building models with a medium level of detail, that is, more detailed that a mere parallelepiped, but not as detailed as a complete geometric

Automatic Generation of the Planning Tunnel High Speed Craft Hull Form

Institute of Scientific and Technical Information of China (English)

Morteza Ghassabzadeh; Hassan Ghassemi

2012-01-01

The creation of geometric model of a ship to determine the characteristics of hydrostatic and hydrodynamic,and also for structural design and equipments arrangement are so important in the ship design process.Planning tunnel high speed craft is one of the crafts in which,achievement to their top speed is more important.These crafts with the use of tunnel have the aero-hydrodynamics properties to diminish the resistance,good sea-keeping behavior,reduce slamming and avoid porpoising.Because of the existence of the tunnel,the hull form generation of these crafts is more complex and difficult.In this paper,it has attempted to provide a method based on geometry creation guidelines and with an entry of the least control and hull form adjustment parameters,to generate automatically the hull form of planning tunnel craft.At first,the equations of mathematical model are described and subsequent,three different models generated based on present method are compared and analyzed.Obviously,the generated model has more application in the early stages of design.

Aroma of Wheat Bread Crumb

DEFF Research Database (Denmark)

Birch, Anja Niehues

and the volatile compounds from the bread crumb were extracted by dynamic headspace sampling and analysed by gas chromatography mass spectrometry. A wide range of volatile compounds was identified in bread crumb, mainly originating from the activity of yeast and from oxidation of flour lipids. The dominating...... headspace extraction (Paper II, III and V). The compounds were evaluated according to their odour activity value (OAV). The most aroma active compounds (OAV > 6) identified in bread crumb were; (E)-2-nonanal (green, tallow), 3-methylbutanal (malty), 3-methyl-1-butanol (balsamic, alcoholic), nonanal (citrus...

Differential effects of exposure to ambient vanilla and citris aromas on mood, arousal and food choice

NARCIS (Netherlands)

Wijk, de R.A.; Zijlstra, S.

2012-01-01

Background Aromas have been associated with physiological, psychological affective and behavioral effects. We tested whether effects of low-level exposure to two ambient food-related aromas (citrus and vanilla) could be measured with small numbers of subjects, low-cost physiological sensors and

A heads-up no-limit Texas Hold'em poker player: Discretized betting models and automatically generated equilibrium-finding programs

DEFF Research Database (Denmark)

Gilpin, Andrew G.; Sandholm, Tuomas; Sørensen, Troels Bjerre

2008-01-01

choices in the game. Second, we employ potential-aware automated abstraction algorithms for identifying strategically similar situations in order to decrease the size of the game tree. Third, we develop a new technique for automatically generating the source code of an equilibrium-finding algorithm from...... an XML-based description of a game. This automatically generated program is more efficient than what would be possible with a general-purpose equilibrium-finding program. Finally, we present results from the AAAI-07 Computer Poker Competition, in which Tartanian placed second out of ten entries....

Adaptive neuro-fuzzy inference system based automatic generation control

Energy Technology Data Exchange (ETDEWEB)

Hosseini, S.H.; Etemadi, A.H. [Department of Electrical Engineering, Sharif University of Technology, Tehran (Iran)

2008-07-15

Fixed gain controllers for automatic generation control are designed at nominal operating conditions and fail to provide best control performance over a wide range of operating conditions. So, to keep system performance near its optimum, it is desirable to track the operating conditions and use updated parameters to compute control gains. A control scheme based on artificial neuro-fuzzy inference system (ANFIS), which is trained by the results of off-line studies obtained using particle swarm optimization, is proposed in this paper to optimize and update control gains in real-time according to load variations. Also, frequency relaxation is implemented using ANFIS. The efficiency of the proposed method is demonstrated via simulations. Compliance of the proposed method with NERC control performance standard is verified. (author)

Aroma retention during the drying of liquid foods

NARCIS (Netherlands)

Menting, L.C.; Hoogstad, B.; Thijssen, H.A.C.

1970-01-01

Factors detg. aroma retention during the drying of food liqs. were investigated by a model system. Slabs of an aq. soln. of partially hydrolyzed starch, contg. a small amt. of acetone, were dried in air and the percentage of acetone retained was measured. Acetone was lost almost exclusively during

Automatic Overset Grid Generation with Heuristic Feedback Control

Science.gov (United States)

Robinson, Peter I.

2001-01-01

An advancing front grid generation system for structured Overset grids is presented which automatically modifies Overset structured surface grids and control lines until user-specified grid qualities are achieved. The system is demonstrated on two examples: the first refines a space shuttle fuselage control line until global truncation error is achieved; the second advances, from control lines, the space shuttle orbiter fuselage top and fuselage side surface grids until proper overlap is achieved. Surface grids are generated in minutes for complex geometries. The system is implemented as a heuristic feedback control (HFC) expert system which iteratively modifies the input specifications for Overset control line and surface grids. It is developed as an extension of modern control theory, production rules systems and subsumption architectures. The methodology provides benefits over the full knowledge lifecycle of an expert system for knowledge acquisition, knowledge representation, and knowledge execution. The vector/matrix framework of modern control theory systematically acquires and represents expert system knowledge. Missing matrix elements imply missing expert knowledge. The execution of the expert system knowledge is performed through symbolic execution of the matrix algebra equations of modern control theory. The dot product operation of matrix algebra is generalized for heuristic symbolic terms. Constant time execution is guaranteed.

Studies on the key aroma compounds in raw (unheated) and heated Japanese soy sauce.

Science.gov (United States)

Kaneko, Shu; Kumazawa, Kenji; Nishimura, Osamu

2013-04-10

An investigation using the aroma extract dilution analysis (AEDA) technique of the aroma concentrate from a raw Japanese soy sauce and the heated soy sauce revealed 40 key aroma compounds including 7 newly identified compounds. Among them, 5(or 2)-ethyl-4-hydroxy-2(or 5)-methyl-3(2H)-furanone and 3-hydroxy-4,5-dimethyl-2(5H)-furanone exhibited the highest flavor dilution (FD) factor of 2048, followed by 3-(methylthio)propanal, 4-ethyl-2-methoxyphenol, and 4-hydroxy-2,5-dimethyl-3(2H)-furanone having FD factors from 128 to 512 in the raw soy sauce. Furthermore, comparative AEDAs, a quantitative analysis, and a sensory analysis demonstrated that whereas most of the key aroma compounds in the raw soy sauce were common in the heated soy sauce, some of the Strecker aldehydes and 4-vinylphenols contributed less to the raw soy sauce aroma. The model decarboxylation reactions of the phenolic acids during heating of the raw soy sauce revealed that although all reactions resulted in low yields, the hydroxycinnamic acid derivatives were much more reactive than the hydroxybenzoic acid derivatives due to the stable reaction intermediates. Besides the quantitative analyses of the soy sauces, the estimation of the reaction yields of the phenolic compounds in the heated soy sauce revealed that although only the 4-vinylphenols increased during heating of the raw soy sauce, they might not mainly be formed as decarboxylation products from the corresponding hydroxycinnamic acids but from the other proposed precursors, such as lignin, shakuchirin, and esters with arabinoxylan.

A comparative study of aroma-active compounds between dark and milk chocolate: relationship to sensory perception.

Science.gov (United States)

Liu, Jianbin; Liu, Mengya; He, Congcong; Song, Huanlu; Guo, Jia; Wang, Ye; Yang, Haiying; Su, Xiaoxia

2015-04-01

The most important aroma-active compounds of two types of chocolate and cocoa liquor used for their production were analysed by gas chromatography-olfactometry-mass spectrometry (GC-O-MS) and aroma extract dilution analysis (AEDA). Furthermore, the relationship between odorants and sensory perception of chocolate was measured by quantitative analysis, sensory evaluation and correlation analysis. In addition, some chemicals were added to the original dark or milk chocolate to validate their roles in the aroma property of chocolate. A total of 32 major aroma-active compounds were identified in the chocolate with the flavour dilution factors of 27-729 by AEDA, including seven aldehydes, six pyrazines, three pyrroles, four carboxylic acids, four lactones, two alcohols, two ketones, one ester, one pyrone, one furan and one sulfur-containing compound. Further quantitative analysis showed that dark chocolate had higher contents of pyrazine, pyrrole, carboxylic acids, alcohols and Strecker aldehydes, whereas the concentration of lactones, esters, long chain aldehydes and ketones were higher in the milk type. Differences in volatile composition and descriptive flavour attributes between the dark and milk chocolate were observed. The relationship between aroma-active compounds and sensory perception in the chocolate was verified. © 2014 Society of Chemical Industry.

Automatic Generation of 3D Building Models with Multiple Roofs

Institute of Scientific and Technical Information of China (English)

Kenichi Sugihara; Yoshitugu Hayashi

2008-01-01

Based on building footprints (building polygons) on digital maps, we are proposing the GIS and CG integrated system that automatically generates 3D building models with multiple roofs. Most building polygons' edges meet at right angles (orthogonal polygon). The integrated system partitions orthogonal building polygons into a set of rectangles and places rectangular roofs and box-shaped building bodies on these rectangles. In order to partition an orthogonal polygon, we proposed a useful polygon expression in deciding from which vertex a dividing line is drawn. In this paper, we propose a new scheme for partitioning building polygons and show the process of creating 3D roof models.

Optimisation of the post-harvest conditions to produce chocolate aroma from jackfruit seeds

OpenAIRE

Papa Spada, Fernanda; Masson Zerbeto, Lais; Cabreira Ragazi, Gabriel; Roel Gutierrez, Erika; Coelho Souza, Miriam; Parker, Jane K.; Canniatti-Brazaca, Solange

2017-01-01

Jackfruit seeds are an under-utilized waste in many tropical countries. In this work, we demonstrate the potential of roasted jackfruit seeds to develop chocolate aroma. Twenty-seven different roasted jackfruit seed flours were produced from local jackfruit by acidifying or fermenting the seeds prior to drying, and roasting under different time/temperature combinations. The chocolate aroma of groups of four flours were ranked by a sensory panel (n=162) and response surface methodology was use...

Characterisation of aroma profiles of commercial soy sauce by odour activity value and omission test.

Science.gov (United States)

Feng, Yunzi; Su, Guowan; Zhao, Haifeng; Cai, Yu; Cui, Chun; Sun-Waterhouse, Dongxiao; Zhao, Mouming

2015-01-15

Twenty-seven commercial soy sauces produced through three different fermentation processes (high-salt liquid-state fermentation soy sauce, HLFSS; low-salt solid-state fermentation soy sauce, LSFSS; Koikuchi soy sauce, KSS) were examined to identify the aroma compounds and the effect of fermentation process on the flavour of the soy sauce was investigated. Results showed that 129 volatiles were identified, of which 41 aroma-active components were quantified. The types of odorants occurring in the three soy sauce groups were similar, although their intensities significantly differed. Many esters and phenols were found at relatively high intensities in KSS, whereas some volatile acids only occurred in LSFSS. Furthermore, 23 aroma compounds had average OAVs>1, among which 3-methylbutanal, ethyl acetate, 4-hydroxy-2-ethyl-5-methyl-3(2H)-furanone, 2-methylbutanal and 3-(methylthio)propanal exhibited the highest average OAVs (>100). In addition, omission tests verified the important contribution of the products resulting from amino acid catabolism to the characteristic aroma of soy sauce. Copyright © 2014. Published by Elsevier Ltd.

Sensory analysis and aroma compounds of buckwheat containing products-a review.

Science.gov (United States)

Starowicz, Małgorzata; Koutsidis, Georgios; Zieliński, Henryk

2017-07-07

Buckwheat is a rich source of starch, proteins, minerals and antioxidants, and as such has become a popular functional ingredient incorporated in diverse recipes/products with particular use in the gluten free market. Due to the absence of gluten, application of buckwheat or buckwheat derived ingredients in this particular food sector has increased significantly over recent years with many buckwheat-based products appearing globally. Sensory analysis is an integral part of the development of products that fulfill consumer expectations. Therefore, investigations on the incorporation of health promoting functional ingredients such as buckwheat into traditional recipes are often complemented by the evaluation of appearance, aroma, taste and texture as well as overall quality through standardized procedures involving trained judges or consumer panels. Aroma is of particular importance in driving consumer preference and its sensory assessment is often complemented with analytical workflows aiming to isolate and determine the concentration of volatile compounds in food and understand the effect of food components on the overall aroma intensity and/or perception of the final product. The present manuscript provides a review of recent advances and knowledge on the sensory characteristics, consumer preference and volatile compound analysis of buckwheat and buckwheat based products.

Application of GA optimization for automatic generation control design in an interconnected power system

International Nuclear Information System (INIS)

Golpira, H.; Bevrani, H.; Golpira, H.

2011-01-01

Highlights: → A realistic model for automatic generation control (AGC) design is proposed. → The model considers GRC, Speed governor dead band, filters and time delay. → The model provides an accurate model for the digital simulations. -- Abstract: This paper addresses a realistic model for automatic generation control (AGC) design in an interconnected power system. The proposed scheme considers generation rate constraint (GRC), dead band, and time delay imposed to the power system by governor-turbine, filters, thermodynamic process, and communication channels. Simplicity of structure and acceptable response of the well-known integral controller make it attractive for the power system AGC design problem. The Genetic algorithm (GA) is used to compute the decentralized control parameters to achieve an optimum operating point. A 3-control area power system is considered as a test system, and the closed-loop performance is examined in the presence of various constraints scenarios. It is shown that neglecting above physical constraints simultaneously or in part, leads to impractical and invalid results and may affect the system security, reliability and integrity. Taking to account the advantages of GA besides considering a more complete dynamic model provides a flexible and more realistic AGC system in comparison of existing conventional schemes.

Application of GA optimization for automatic generation control design in an interconnected power system

Energy Technology Data Exchange (ETDEWEB)

Golpira, H., E-mail: hemin.golpira@uok.ac.i [Department of Electrical and Computer Engineering, University of Kurdistan, Sanandaj, PO Box 416, Kurdistan (Iran, Islamic Republic of); Bevrani, H. [Department of Electrical and Computer Engineering, University of Kurdistan, Sanandaj, PO Box 416, Kurdistan (Iran, Islamic Republic of); Golpira, H. [Department of Industrial Engineering, Islamic Azad University, Sanandaj Branch, PO Box 618, Kurdistan (Iran, Islamic Republic of)

2011-05-15

Highlights: {yields} A realistic model for automatic generation control (AGC) design is proposed. {yields} The model considers GRC, Speed governor dead band, filters and time delay. {yields} The model provides an accurate model for the digital simulations. -- Abstract: This paper addresses a realistic model for automatic generation control (AGC) design in an interconnected power system. The proposed scheme considers generation rate constraint (GRC), dead band, and time delay imposed to the power system by governor-turbine, filters, thermodynamic process, and communication channels. Simplicity of structure and acceptable response of the well-known integral controller make it attractive for the power system AGC design problem. The Genetic algorithm (GA) is used to compute the decentralized control parameters to achieve an optimum operating point. A 3-control area power system is considered as a test system, and the closed-loop performance is examined in the presence of various constraints scenarios. It is shown that neglecting above physical constraints simultaneously or in part, leads to impractical and invalid results and may affect the system security, reliability and integrity. Taking to account the advantages of GA besides considering a more complete dynamic model provides a flexible and more realistic AGC system in comparison of existing conventional schemes.

Next Generation Model 8800 Automatic TLD Reader

International Nuclear Information System (INIS)

Velbeck, K.J.; Streetz, K.L.; Rotunda, J.E.

1999-01-01

BICRON NE has developed an advanced version of the Model 8800 Automatic TLD Reader. Improvements in the reader include a Windows NT TM -based operating system and a Pentium microprocessor for the host controller, a servo-controlled transport, a VGA display, mouse control, and modular assembly. This high capacity reader will automatically read fourteen hundred TLD Cards in one loading. Up to four elements in a card can be heated without mechanical contact, using hot nitrogen gas. Improvements in performance include an increased throughput rate and more precise card positioning. Operation is simplified through easy-to-read Windows-type screens. Glow curves are displayed graphically along with light intensity, temperature, and channel scaling. Maintenance and diagnostic aids are included for easier troubleshooting. A click of a mouse will command actions that are displayed in easy-to-understand English words. Available options include an internal 90 Sr irradiator, automatic TLD calibration, and two different extremity monitoring modes. Results from testing include reproducibility, reader stability, linearity, detection threshold, residue, primary power supply voltage and frequency, transient voltage, drop testing, and light leakage. (author)

Analysis of accelerants and fire debris using aroma detection technology

Energy Technology Data Exchange (ETDEWEB)

Barshick, S.A.

1997-01-17

The purpose of this work was to investigate the utility of electronic aroma detection technologies for the detection and identification of accelerant residues in suspected arson debris. Through the analysis of known accelerant residues, a trained neural network was developed for classifying suspected arson samples. Three unknown fire debris samples were classified using this neural network. The item corresponding to diesel fuel was correctly identified every time. For the other two items, wide variations in sample concentration and excessive water content, producing high sample humidities, were shown to influence the sensor response. Sorbent sampling prior to aroma detection was demonstrated to reduce these problems and to allow proper neural network classification of the remaining items corresponding to kerosene and gasoline.

High-speed particle tracking in nuclear emulsion by last-generation automatic microscopes

International Nuclear Information System (INIS)

Armenise, N.; De Serio, M.; Ieva, M.; Muciaccia, M.T.; Pastore, A.; Simone, S.; Damet, J.; Kreslo, I.; Savvinov, N.; Waelchli, T.; Consiglio, L.; Cozzi, M.; Di Ferdinando, D.; Esposito, L.S.; Giacomelli, G.; Giorgini, M.; Mandrioli, G.; Patrizii, L.; Sioli, M.; Sirri, G.; Arrabito, L.; Laktineh, I.; Royole-Degieux, P.; Buontempo, S.; D'Ambrosio, N.; De Lellis, G.; De Rosa, G.; Di Capua, F.; Coppola, D.; Formisano, F.; Marotta, A.; Migliozzi, P.; Pistillo, C.; Scotto Lavina, L.; Sorrentino, G.; Strolin, P.; Tioukov, V.; Juget, F.; Hauger, M.; Rosa, G.; Barbuto, E.; Bozza, C.; Grella, G.; Romano, G.; Sirignano, C.

2005-01-01

The technique of nuclear emulsions for high-energy physics experiments is being revived, thanks to the remarkable progress in measurement automation achieved in the past years. The present paper describes the features and performances of the European Scanning System, a last-generation automatic microscope working at a scanning speed of 20cm 2 /h. The system has been developed in the framework of the OPERA experiment, designed to unambigously detect ν μ ->ν τ oscillations in nuclear emulsions

Perceived bitterness character of beer in relation to hop variety and the impact of hop aroma.

Science.gov (United States)

Oladokun, Olayide; James, Sue; Cowley, Trevor; Dehrmann, Frieda; Smart, Katherine; Hort, Joanne; Cook, David

2017-09-01

The impact of hop variety and hop aroma on perceived beer bitterness intensity and character was investigated using analytical and sensory methods. Beers made from malt extract were hopped with 3 distinctive hop varieties (Hersbrucker, East Kent Goldings, Zeus) to achieve equi-bitter levels. A trained sensory panel determined the bitterness character profile of each singly-hopped beer using a novel lexicon. Results showed different bitterness character profiles for each beer, with hop aroma also found to change the hop variety-derived bitterness character profiles of the beer. Rank-rating evaluations further showed the significant effect of hop aroma on selected key bitterness character attributes, by increasing perceived harsh and lingering bitterness, astringency, and bitterness intensity via cross-modal flavour interactions. This study advances understanding of the complexity of beer bitterness perception by demonstrating that hop variety selection and hop aroma both impact significantly on the perceived intensity and character of this key sensory attribute. Copyright © 2017 Elsevier Ltd. All rights reserved.

Ability of human oral microbiota to produce wine odorant aglycones from odourless grape glycosidic aroma precursors.

Science.gov (United States)

Muñoz-González, Carolina; Cueva, Carolina; Ángeles Pozo-Bayón, M; Victoria Moreno-Arribas, M

2015-11-15

Grape aroma precursors are odourless glycosides that represent a natural reservoir of potential active odorant molecules in wines. Since the first step of wine consumption starts in the oral cavity, the processing of these compounds in the mouth could be an important factor in influencing aroma perception. Therefore, the objective of this work has been to evaluate the ability of human oral microbiota to produce wine odorant aglycones from odourless grape glycosidic aroma precursors previously isolated from white grapes. To do so, two methodological approaches involving the use of typical oral bacteria or the whole oral microbiota isolated from human saliva were followed. Odorant aglycones released in the culture mediums were isolated and analysed by HS-SPME-GC/MS. Results showed the ability of oral bacteria to hydrolyse grape aroma precursors, releasing different types of odorant molecules (terpenes, benzenic compounds and lipid derivatives). The hydrolytic activity seemed to be bacteria-dependent and was subject to large inter-individual variability. Copyright © 2015 Elsevier Ltd. All rights reserved.

Sensorial analysis and electronic aroma detection to compare olive oils produced by different extraction methods

Directory of Open Access Journals (Sweden)

Vaz Freire, L. T.

2011-12-01

Full Text Available A sensorial analysis and an aroma analysis by electronic sensory devices were used to compare olive oils produced according to two different extraction methods. The extraction methods compared were the press system and two phase decanter. Samples were taken from the harvests of 2002-2004 and the olives were all from the same variety. The variety used was the Portuguese Galega sp. Olives were picked and technologically handled under predetermined and supervised conditions. Olive oils produced were better classified when the sensory analysis by a panel was applied than when an electronic sensory analysis was performed, even after sensor optimization. This observation is in accordance with the fact that olive oil has a low volatility matrix and “flavor”, rather than aroma, can give a clearer characterization than electronic sensory analysis alone, where aroma is the main characteristic evaluated.

El análisis sensorial y el análisis de aromas por medio de sistemas sensoriales electrónicos han sido utilizado para comparar aceites de oliva producidos a través de dos sistemas de extracción diferentes. Los métodos de extracción comparados han sido el sistema de prensas y el decantador de dos fases. Las muestras fueron producidas durante las cosechas del periodo 2002- 2004, y las aceitunas eran todas de la misma variedad portuguesa Gallega sp. Las aceitunas fueron seleccionadas y tratadas tecnológicamente bajo condiciones predeterminadas y supervisadas. Los aceites producidos resultaron mejor clasificados cuando fue aplicado el análisis sensorial por panel que cuando se utilizó el análisis con detección electrónica de aromas, incluso después de la optimización de los sensores. Esta observación está de acuerdo con el hecho de que los aceites son una matriz poco volátil y que es el “flavour”, más que el aroma, el que junto con el gusto puede proporcionar una caracterización mejor que la detección electrónica, en

Comparison of the efficacy of aroma-acupressure and aromatherapy for the treatment of dementia-associated agitation.

Science.gov (United States)

Yang, Man-Hua; Lin, Li-Chan; Wu, Shiao-Chi; Chiu, Jen-Hwey; Wang, Pei-Ning; Lin, Jaung-Geng

2015-03-29

One of the most common symptoms observed in patients with dementia is agitation, and several non-pharmacological treatments have been used to control this symptom. However, because of limitations in research design, the benefit of non-pharmacological treatments has only been demonstrated in certain cases. The purpose of this study was to compare aroma-acupressure and aromatherapy with respect to their effects on agitation in patients with dementia. In this experimental study, the participants were randomly assigned to three groups: 56 patients were included in the aroma-acupressure group, 73 patients in the aromatherapy group, and 57 patients in the control group who received daily routine as usual without intervention. The Cohen-Mansfield Agitation Inventory (CMAI) scale and the heart rate variability (HRV) index were used to assess differences in agitation. The CMAI was used in the pre-test, post-test and post-three-week test, and the HRV was used in the pre-test, the post-test and the post-three-week test as well as every week during the four-week interventions. The CMAI scores were significantly lower in the aroma-acupressure and aromatherapy groups compared with the control group in the post-test and post-three-week assessments. Sympathetic nervous activity was significantly lower in the fourth week in the aroma-acupressure group and in the second week in the aromatherapy group, whereas parasympathetic nervous activity increased from the second week to the fourth week in the aroma-acupressure group and in the fourth week in the aromatherapy group. Aroma-acupressure had a greater effect than aromatherapy on agitation in patients with dementia. However, agitation was improved in both of the groups, which allowed the patients with dementia to become more relaxed. Future studies should continue to assess the benefits of aroma-acupressure and aromatherapy for the treatment of agitation in dementia patients. ChiCTR-TRC-14004810; Date of registration: 2014/6/12.

Automatic ID heat load generation in ANSYS code

International Nuclear Information System (INIS)

Wang, Zhibi.

1992-01-01

Detailed power density profiles are critical in the execution of a thermal analysis using a finite element (FE) code such as ANSYS. Unfortunately, as yet there is no easy way to directly input the precise power profiles into ANSYS. A straight-forward way to do this is to hand-calculate the power of each node or element and then type the data into the code. Every time a change is made to the FE model, the data must be recalculated and reentered. One way to solve this problem is to generate a set of discrete data, using another code such as PHOTON2, and curve-fit the data. Using curve-fitted formulae has several disadvantages. It is time consuming because of the need to run a second code for generation of the data, curve-fitting, and doing the data check, etc. Additionally, because there is no generality for different beamlines or different parameters, the above work must be repeated for each case. And, errors in the power profiles due to curve-fitting result in errors in the analysis. To solve the problem once and for all and with the capability to apply to any insertion device (ID), a program for ED power profile was written in ANSYS Parametric Design Language (APDL). This program is implemented as an ANSYS command with input parameters of peak magnetic field, deflection parameter, length of ID, and distance from the source. Once the command is issued, all the heat load will be automatically generated by the code

Aroma extraction dilution analysis of Sauternes wines. Key role of polyfunctional thiols.

Science.gov (United States)

Bailly, Sabine; Jerkovic, Vesna; Marchand-Brynaert, Jacqueline; Collin, Sonia

2006-09-20

The aim of the present work was to investigate Sauternes wine aromas. In all wine extracts, polyfunctional thiols were revealed to have a huge impact. A very strong bacon-petroleum odor emerged at RI = 845 from a CP-Sil5-CB column. Two thiols proved to participate in this perception: 3-methyl-3-sulfanylbutanal and 2-methylfuran-3-thiol. A strong synergetic effect was evidenced between the two compounds. The former, never mentioned before in wines, and not found in the musts of this study, is most probably synthesized during fermentation. 3-Methylbut-2-ene-1-thiol, 3-sulfanylpropyl acetate, 3-sulfanylhexan-1-ol, and 3-sulfanylheptanal also contribute to the global aromas of Sauternes wines. Among other key odorants, the presence of a varietal aroma (alpha-terpineol), sotolon, fermentation alcohols (3-methylbutan-1-ol and 2-phenylethanol) and esters (ethyl butyrate, ethyl hexanoate, and ethyl isovalerate), carbonyls (trans-non-2-enal and beta-damascenone), and wood flavors (guaiacol, vanillin, eugenol, beta-methyl-gamma-octalactone, and Furaneol) is worth stressing.

Potential of Glycosidase from Non-Saccharomyces Isolates for Enhancement of Wine Aroma.

Science.gov (United States)

Hu, Kai; Qin, Yi; Tao, Yong-Sheng; Zhu, Xiao-Lin; Peng, Chuan-Tao; Ullah, Niamat

2016-04-01

The aim of this work was to rapidly screen indigenous yeasts with high levels of β-glucosidase activity and assess the potential of glycosidase extracts for aroma enhancement in winemaking. A semiquantitative colorimetric assay was applied using 96-well plates to screen yeasts from 3 different regions of China. Isolates with high β-glucosidase activity were confirmed by the commonly used pNP assay. Among 493 non-Saccharomyces isolates belonging to 8 generas, 3 isolates were selected for their high levels of β-glucosidase activity and were identified as Hanseniaspora uvarum, Pichia membranifaciens, and Rhodotorula mucilaginosa by sequence analysis of the 26S rDNA D1/D2 domain. β-Glucosidase in the glycosidase extract from H. uvarum strain showed the highest activity in winemaking conditions among the selected isolates. For aroma enhancement in winemaking, the glycosidase extract from H. uvarum strain exhibited catalytic specificity for aromatic glycosides of C13 -norisoprenoids and some terpenes, enhancing fresh floral, sweet, berry, and nutty aroma characteristics in wine. © 2016 Institute of Food Technologists®

Aroma changes of black tea prepared from methyl jasmonate treated tea plants*

Science.gov (United States)

Shi, Jiang; Wang, Li; Ma, Cheng-ying; Lv, Hai-peng; Chen, Zong-mao; Lin, Zhi

2014-01-01

Methyl jasmonate (MeJA) was widely applied in promoting food quality. Aroma is one of the key indicators in judging the quality of tea. This study examined the effect of exogenous MeJA treatment on tea aroma. The aroma components in black tea prepared from MeJA-treated fresh tea leaves were extracted using headspace solid-phase microextraction (HS-SPME) and were analyzed using gas chromatography-mass spectrometry (GC-MS) and GC-olfactometry (GC-O). Forty-five volatile compounds were identified. The results revealed that the MeJA-treated black tea had higher levels of terpene alcohols and hexenyl esters than the untreated tea. Moreover, several newly components, including copaene, cubenol, and indole, were induced by the MeJA treatment. The activities of polyphenol oxidase and β-glucosidase in fresh tea leaves changed after the MeJA treatment. Quantitative real-time polymerase chain reaction (qRT-PCR) analysis indicated that the gene expression levels of polyphenol oxidase and β-primeverosidase were upregulated by two and three folds, respectively, by the MeJA treatment (Ptea was clearly improved. PMID:24711352

[Application HTST-heating of the mash and its influence on the aroma composition during the production of apple brandy (author's transl)].

Science.gov (United States)

Schreier, P; Drawert, F; Steiger, G

1978-08-18

The influence of HTST-heating of the mash aroma composition during production of apply brandy has been investigated by means of gas chromatography and coupled gas chromatography--mass spectrometry. Starting from the apple aroma the changes in aroma components were studied quantitatively during the conventional production (without enzyme inhibition) as well as after HTST-heating (enzyme inactivation) of the mash. For this purpose 98 aroma compounds were determined in the course of mash production, fermentation and distillation. When employing HTST-heating the original aroma components of the apple particularly the fruit esters were present in appreciably higher concentrations in the mash as well as in the distillate than with the conventional production method. Simultaneously HTST-heating reduced the secondary aroma substances in mash and distillate which are formed with the conventional method by enzymatic-oxidative processes. In the unaged apple brandy obtained from HTST-treated mash lower amounts of lactates and higher concentrations of acetals were found compared with the conventionally produced distillate.

Effects of bunch rot (Botrytis cinerea) and powdery mildew (Erysiphe necator) fungal diseases on wine aroma

Science.gov (United States)

Lopez Pinar, Angela; Rauhut, Doris; Ruehl, Ernst; Buettner, Andrea

2017-03-01

This study aimed to characterize the effects of bunch rot and powdery mildew on the primary quality parameter of wine, the aroma. The influence of these fungal diseases was studied by comparative Aroma Extract Dilution Analyses (AEDA) and sensory tests. The effect of bunch rot was investigated on three grape varieties, namely White Riesling, Red Riesling and Gewürztraminer and that of powdery mildew on the hybrid Gm 8622-3; thereby, samples were selected that showed pronounced cases of infection to elaborate potential currently unknown effects. Both infections revealed aromatic differences induced by these fungi. The sensory changes were not associated with one specific compound only, but were due to quantitative variations of diverse substances. Bunch rot predominantly induced an increase in the intensities of peach-like/fruity, floral and liquor-like/toasty aroma notes. These effects were found to be related to variations in aroma substance composition as monitored via AEDA, mainly an increase in the FD factors of lactones and a general moderate increase of esters and alcohols. On the other hand, powdery mildew decreased the vanilla-like character of the wine while the remaining sensory attributes were rather unaffected. Correspondingly, FD factors of the main aroma constituents were either the same or only slightly modified by this disease. Moreover, bunch rot influenced the aroma profiles of the three varieties studied to a different degree. In hedonic evaluation, bunch rot-affected samples were rated as being more pleasant in comparison to their healthy controls in all three varieties while the powdery mildew-affected sample was rated as being less pleasant than its healthy control.

Automatic Model Generation Framework for Computational Simulation of Cochlear Implantation.

Science.gov (United States)

Mangado, Nerea; Ceresa, Mario; Duchateau, Nicolas; Kjer, Hans Martin; Vera, Sergio; Dejea Velardo, Hector; Mistrik, Pavel; Paulsen, Rasmus R; Fagertun, Jens; Noailly, Jérôme; Piella, Gemma; González Ballester, Miguel Ángel

2016-08-01

Recent developments in computational modeling of cochlear implantation are promising to study in silico the performance of the implant before surgery. However, creating a complete computational model of the patient's anatomy while including an external device geometry remains challenging. To address such a challenge, we propose an automatic framework for the generation of patient-specific meshes for finite element modeling of the implanted cochlea. First, a statistical shape model is constructed from high-resolution anatomical μCT images. Then, by fitting the statistical model to a patient's CT image, an accurate model of the patient-specific cochlea anatomy is obtained. An algorithm based on the parallel transport frame is employed to perform the virtual insertion of the cochlear implant. Our automatic framework also incorporates the surrounding bone and nerve fibers and assigns constitutive parameters to all components of the finite element model. This model can then be used to study in silico the effects of the electrical stimulation of the cochlear implant. Results are shown on a total of 25 models of patients. In all cases, a final mesh suitable for finite element simulations was obtained, in an average time of 94 s. The framework has proven to be fast and robust, and is promising for a detailed prognosis of the cochlear implantation surgery.

LINGUISTIC DATABASE FOR AUTOMATIC GENERATION SYSTEM OF ENGLISH ADVERTISING TEXTS

Directory of Open Access Journals (Sweden)

N. A. Metlitskaya

2017-01-01

Full Text Available The article deals with the linguistic database for the system of automatic generation of English advertising texts on cosmetics and perfumery. The database for such a system includes two main blocks: automatic dictionary (that contains semantic and morphological information for each word, and semantic-syntactical formulas of the texts in a special formal language SEMSINT. The database is built on the result of the analysis of 30 English advertising texts on cosmetics and perfumery. First, each word was given a unique code. For example, N stands for nouns, A – for adjectives, V – for verbs, etc. Then all the lexicon of the analyzed texts was distributed into different semantic categories. According to this semantic classification each word was given a special semantic code. For example, the record N01 that is attributed to the word «lip» in the dictionary means that this word refers to nouns of the semantic category «part of a human’s body».The second block of the database includes the semantic-syntactical formulas of the analyzed advertising texts written in a special formal language SEMSINT. The author gives a brief description of this language, presenting its essence and structure. Also, an example of one formalized advertising text in SEMSINT is provided.

Automatic generation of a subject-specific model for accurate markerless motion capture and biomechanical applications.

Science.gov (United States)

Corazza, Stefano; Gambaretto, Emiliano; Mündermann, Lars; Andriacchi, Thomas P

2010-04-01

A novel approach for the automatic generation of a subject-specific model consisting of morphological and joint location information is described. The aim is to address the need for efficient and accurate model generation for markerless motion capture (MMC) and biomechanical studies. The algorithm applied and expanded on previous work on human shapes space by embedding location information for ten joint centers in a subject-specific free-form surface. The optimal locations of joint centers in the 3-D mesh were learned through linear regression over a set of nine subjects whose joint centers were known. The model was shown to be sufficiently accurate for both kinematic (joint centers) and morphological (shape of the body) information to allow accurate tracking with MMC systems. The automatic model generation algorithm was applied to 3-D meshes of different quality and resolution such as laser scans and visual hulls. The complete method was tested using nine subjects of different gender, body mass index (BMI), age, and ethnicity. Experimental training error and cross-validation errors were 19 and 25 mm, respectively, on average over the joints of the ten subjects analyzed in the study.

Automatic Camera Control

DEFF Research Database (Denmark)

Burelli, Paolo; Preuss, Mike

2014-01-01

Automatically generating computer animations is a challenging and complex problem with applications in games and film production. In this paper, we investigate howto translate a shot list for a virtual scene into a series of virtual camera configurations — i.e automatically controlling the virtual...

Automatic generation of warehouse mediators using an ontology engine

Energy Technology Data Exchange (ETDEWEB)

Critchlow, T., LLNL

1998-04-01

Data warehouses created for dynamic scientific environments, such as genetics, face significant challenges to their long-term feasibility One of the most significant of these is the high frequency of schema evolution resulting from both technological advances and scientific insight Failure to quickly incorporate these modifications will quickly render the warehouse obsolete, yet each evolution requires significant effort to ensure the changes are correctly propagated DataFoundry utilizes a mediated warehouse architecture with an ontology infrastructure to reduce the maintenance acquirements of a warehouse. Among the things, the ontology is used as an information source for automatically generating mediators, the methods that transfer data between the data sources and the warehouse The identification, definition and representation of the metadata required to perform this task is a primary contribution of this work.

Aroma Precursors in Grapes and Wine: Flavor Release during Wine Production and Consumption.

Science.gov (United States)

Parker, Mango; Capone, Dimitra L; Francis, I Leigh; Herderich, Markus J

2018-03-14

Pioneering investigations into precursors of fruity and floral flavors established the importance of terpenoid and C 13 -norisoprenoid glycosides to the flavor of aromatic wines. Nowadays flavor precursors in grapes and wine are known to be structurally diverse, encompassing glycosides, amino acid conjugates, odorless volatiles, hydroxycinnamic acids, and many others. Flavor precursors mainly originate in the grape berry but also from oak or other materials involved in winemaking. Flavors are released from precursors during crushing and subsequent production steps by enzymatic and nonenzymatic transformations, via microbial glycosidases, esterases, C-S lyases, and decarboxylases, and through acid-catalyzed hydrolysis and chemical rearrangements. Flavors can also be liberated from glycosides and amino acid conjugates by oral microbiota. Hence, it is increasingly likely that flavor precursors contribute to retronasal aroma formation through in-mouth release during consumption, prompting a shift in focus from identifying aroma precursors in grapes to understanding aroma precursors present in bottled wine.

Automatic Generation Control Study in Two Area Reheat Thermal Power System

Science.gov (United States)

Pritam, Anita; Sahu, Sibakanta; Rout, Sushil Dev; Ganthia, Sibani; Prasad Ganthia, Bibhu

2017-08-01

Due to industrial pollution our living environment destroyed. An electric grid system has may vital equipment like generator, motor, transformers and loads. There is always be an imbalance between sending end and receiving end system which cause system unstable. So this error and fault causing problem should be solved and corrected as soon as possible else it creates faults and system error and fall of efficiency of the whole power system. The main problem developed from this fault is deviation of frequency cause instability to the power system and may cause permanent damage to the system. Therefore this mechanism studied in this paper make the system stable and balance by regulating frequency at both sending and receiving end power system using automatic generation control using various controllers taking a two area reheat thermal power system into account.

Impact of Fruit Piece Structure in Yogurts on the Dynamics of Aroma Release and Sensory Perception

Directory of Open Access Journals (Sweden)

Isabelle Souchon

2013-05-01

Full Text Available The aim of this work was to gain insight into the effect of food formulation on aroma release and perception, both of which playing an important role in food appreciation. The quality and quantity of retronasal aroma released during food consumption affect the exposure time of olfactory receptors to aroma stimuli, which can influence nutritional and hedonic characteristics, as well as consumption behaviors. In yogurts, fruit preparation formulation can be a key factor to modulate aroma stimulation. In this context, the impact of size and hardness of fruit pieces in fat-free pear yogurts was studied. Proton Transfer Reaction-Mass Spectrometry (PTR-MS was used to allow sensitive and on-line monitoring of volatile odorous compound release in the breath during consumption. In parallel, a trained panel used sensory profile and Temporal Dominance of Sensations (TDS methods to characterize yogurt sensory properties and their dynamic changes during consumption. Results showed that the size of pear pieces had few effects on aroma release and perception of yogurts, whereas fruit hardness significantly influenced them. Despite the fact that yogurts presented short and similar residence times in the mouth, this study showed that fruit preparation could be an interesting formulation factor to enhance exposure time to stimuli and thus modify food consumption behaviors. These results could be taken into account to formulate new products that integrate both nutritional and sensory criteria.

Metabolomics in melon: A new opportunity for aroma analysis

NARCIS (Netherlands)

Allwood, J.W.; Cheung, W.W.L.; Xu, Y.; Mumm, R.; Vos, de C.H.; Deborde, C.; Biais, B.; Maucourt, M.; Berger, Y.; Schaffer, A.; Rolin, D.; Moing, A.; Hall, R.D.; Goodacre, R.

2014-01-01

Cucumis melo fruit is highly valued for its sweet and refreshing flesh, however the flavour and value are also highly influenced by aroma as dictated by volatile organic compounds (VOCs). A simple and robust method of sampling VOCs on polydimethylsiloxane (PDMS) has been developed. Contrasting

Automatic generation of anatomic characteristics from cerebral aneurysm surface models.

Science.gov (United States)

Neugebauer, M; Lawonn, K; Beuing, O; Preim, B

2013-03-01

Computer-aided research on cerebral aneurysms often depends on a polygonal mesh representation of the vessel lumen. To support a differentiated, anatomy-aware analysis, it is necessary to derive anatomic descriptors from the surface model. We present an approach on automatic decomposition of the adjacent vessels into near- and far-vessel regions and computation of the axial plane. We also exemplarily present two applications of the geometric descriptors: automatic computation of a unique vessel order and automatic viewpoint selection. Approximation methods are employed to analyze vessel cross-sections and the vessel area profile along the centerline. The resulting transition zones between near- and far- vessel regions are used as input for an optimization process to compute the axial plane. The unique vessel order is defined via projection into the plane space of the axial plane. The viewing direction for the automatic viewpoint selection is derived from the normal vector of the axial plane. The approach was successfully applied to representative data sets exhibiting a broad variability with respect to the configuration of their adjacent vessels. A robustness analysis showed that the automatic decomposition is stable against noise. A survey with 4 medical experts showed a broad agreement with the automatically defined transition zones. Due to the general nature of the underlying algorithms, this approach is applicable to most of the likely aneurysm configurations in the cerebral vasculature. Additional geometric information obtained during automatic decomposition can support correction in case the automatic approach fails. The resulting descriptors can be used for various applications in the field of visualization, exploration and analysis of cerebral aneurysms.

Olfactory control, aroma power and organizational smellscapes

OpenAIRE

Warren, Samantha

2017-01-01

This chapter explores ‘aroma management’ in consumption spaces, workplaces and other institutional settings, reviewing debates in architectural design, sensory marketing and the natural sciences. We argue the biologically deterministic assumptions upon which these developments are premised silences considerations of power and ethics and propose an alternative socio-cultural reading of these phenomena, taking our lead from sensory anthropology. We highlight the role culture plays in the creati...

Sensory methods and electronic nose as innovative tools for the evaluation of the aroma transfer properties of food plastic bags.

Science.gov (United States)

Torri, Luisa; Piochi, Maria

2016-07-01

Despite the key role of the sensory quality for food acceptance, the aroma transfer properties of food packaging materials have not yet been studied using sensory approaches. This research investigated the suitability of sensory and electronic nose methods to evaluate the aroma transfer properties of plastic materials that come in contact with food. Four (W, X, Y, and Z) commercial freezer bags (polyethylene) for domestic uses were compared. The degree of the aroma transfer through the materials was estimated as the sensory contamination of an odor absorber food (bread) by an odor releaser food (onion), separated by the bags and stored under frozen conditions. Bread samples were analyzed by means of an electronic nose, and 42 assessors used three different sensory methods (triangle, scoring, and partial sorted Napping tests). From the triangle test, none of the plastic bags acted as a complete aroma barrier, showing a sensory contamination of bread stored in all four materials. Partial sorting Napping results clearly described the sensory contamination of bread as "onion flavor", due to the aroma transfer from the odor releaser food to the odor absorber food through the plastic bag. Scoring tests showed significant (pbags, revealing the highest aroma permeation for W (3.1±0.1), the lowest aroma transfer for X and Y (2.0±0.1), and intermediate aroma transfer properties for Z (2.6±0.1). Electronic nose data were in good agreement with the sensory responses, and a high correlation with the scoring data was observed (R 2 =0.988). The presented approaches had suitable results to provide meaningful information on the aroma transfer properties of freezer plastic bags, and could advantageously be applied in the future for analyzing other finished food containers (e.g. plastic trays, boxes, etc.) or packaging materials of a different nature (multilayer plastic films, biodegradable materials, composites, etc.). Copyright © 2016 Elsevier Ltd. All rights reserved.

Changes in Wine Aroma Composition According to Botrytized Berry Percentage: A Preliminary Study on Amarone Wine

Directory of Open Access Journals (Sweden)

Bruno Fedrizzi

2011-01-01

Full Text Available The aim of this study is to evaluate the impact of Botrytis cinerea, a noble rot, on the aroma components of Amarone, a dry red wine produced from withered grapes. A comparative analysis of wines obtained from manually selected healthy and botrytized grapes was done. Aroma analysis revealed that most compounds varied significantly according to the percentage of botrytized berries utilized. Botrytized wines contained less fatty acids and more fruity acetates than healthy wines. A positive correlation between the content of N-(3-methylbutylacetamide, sherry lactone and an unidentified compound and the level of fungal infection was also observed. The results indicate that noble rot can significantly modify important aroma components of Amarone wine.

Preliminary quantification of the permeability, solubility and diffusion coefficients of major aroma compounds present in herbs through various plastic packaging materials.

Science.gov (United States)

Leelaphiwat, Pattarin; Auras, Rafael A; Burgess, Gary J; Harte, Janice B; Chonhenchob, Vanee

2018-03-01

Aroma permeation through packaging material is an important factor when designing a package for food products. The masses of aroma compounds permeating through films over time were measured at 25 °C using a quasi-isostatic system. A model was proposed for estimating the permeability coefficients (P) of key aroma compounds present in fresh herbs (i.e. eucalyptol, estragole, linalool and citral) through major plastic films used by the food industry [i.e. low-density polyethylene (LDPE), polypropylene (PP), nylon (Nylon), polyethylene terephthalate (PET), metalised-polyethylene terephthalate (MPET) and poly(lactic acid) (PLA)]. Solubility coefficients (S) were estimated from the amount of aroma compound sorbed in the films. Diffusion coefficients (D) were estimated following from the relation P = D*S. P and D for all four aroma compounds were highest in LDPE, except for eucalyptol, which P was slightly higher in PLA. The solubility coefficients and contact angles were highest in PLA suggesting the highest affinity of PLA to these aroma compounds. The theoretical solubility parameters were correlated with the solubility coefficients for estragole and citral, but not for eucalyptol and linalool. The preliminary P, D and S of eucalyptol, estragole, linalool and citral through LDPE, PP, Nylon, PET, MPET and PLA can be useful in selecting the proper packaging material for preserving these specific aroma compounds in food products and can potentially be used for estimating the shelf life of food products based on aroma loss. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

Effect of gamma-radiation on major aroma compounds and vanillin glucoside of cured vanilla beans (Vanilla planifolia)

International Nuclear Information System (INIS)

Salmah Moosa; Seri Chempaka Mohd Yusof; Ruzalina Bahrin; Maizatul Akmam Mohd Nasir

2014-01-01

Radiation processing of food materials by gamma-radiation is a well established method for microbial decontamination and insect disinfestation. Irradiation of spices at doses ranging from 10 to 30 kGy has been reported to result in complete elimination of microorganisms with negligible changes in the flavour quality. The effect of gamma-radiation on microflora and vanillin content of cured vanilla beans in the dose range of 5-50 kGy has been investigated, but its effect on other major aroma compounds and vanillin glucoside (vanillin aroma precursor) remaining after curing have not been studied so far. Vanillin (4-hydroxy-3-methoxybenzaldehyde) is one such compound used as a flavouring agent and as a dietary component. It is the major component of natural vanilla, which is one of the most widely used and important flavouring materials throughout the world. Vanillin is an antioxidant capable of protecting membrane against lipid peroxidation and DNA against strand breaks induced by reactive oxygen species. The present work was aimed to study the effect of gamma-radiation processing on the major aroma compounds of cured vanilla beans and also to investigate possible enhancement in vanillin content by the radiolytic breakdown of vanillin glucoside present already. Cured vanilla beans were irradiated (5, 10, 15, 20 and 30 kGy) and the vanillin content of control and irradiated samples were analysed, respectively for a possible enhancement of vanillin content by radiolysis of vanillin glucoside. Radiolytic breakdown of glycosidic precursors of aroma constituents and consequent release of free aroma was shown to result in the enhancement of aroma quality of these products. Since a considerable amount of vanillin exists as its glycosidic precursor in cured vanilla pods, a possible enhancement in yield of vanillin by radiation processing is thus expected. Hence the highly stable oxygen-carbon linkage between vanillin and glucose limits the possible enhancement of aroma

Automatic control of the water level of steam generators from 0% to 100% of the load

International Nuclear Information System (INIS)

Hocepied, R.; Debelle, J.; Timmermans, A.; Lams, J.-L.; Baeyens, R.; Eussen, G.; Bassem, G.

1978-01-01

The water level of a steam generator is hard to control manually and it is practically impossible for a human operator to react correctly to every important perturbation. These phenomena are further accentuated during the start-up at low load and at low feedwater temperature. The control schemes traditionally provided do not permit satisfactory automatic level control during all operating circumstances. Adaptions of the control system permit all the problems encountered to be solved: automatic control of the level in the steam generators is possible from 0% to 100% of the load and also when large-scale perturbations occur. Such a result has been obtained by use of systematic methods for the analysis of the steam generator's behaviour. These methods have also been used to verify the performance of the control system. The control system installed at the Doel nuclear power station prevents most of the reactor or turbine trip-outs caused by level deviations occurring during start-up and low-load operation. It also minimizes the effects on the unit of incidents such as tripping the unit on house load, safety tripping, fast run-back on reduced load, etc. The principles used are applicable to the control of steam generators of all pressurized water reactor power stations. (author)

Evaluation of Cytotoxicity and Genotoxicity of Acacia aroma Leaf Extracts

Directory of Open Access Journals (Sweden)

C. M. Mattana

2014-01-01

Full Text Available Acacia aroma, native plant from San Luis, Argentina, is commonly used as antiseptic and for healing of wounds. The present study was conducted to investigate the in vitro cytotoxicity and genotoxicity of hot aqueous extract (HAE and ethanolic extract (EE of A. aroma. The cytotoxic activity was assayed by neutral red uptake assay on Vero cell. Cell treatment with a range from 100 to 5000 μg/mL of HAE and EE showed that 500 μg/mL and 100 μg/mL were the maximum noncytotoxic concentrations, respectively. The CC50 was 658 μg/mL for EE and 1020 μg/mL for HAE. The genotoxicity was tested by the single-cell gel electrophoresis comet assay. The results obtained in the evaluation of DNA cellular damage exposed to varied concentrations of the HAE showed no significant genotoxic effect at range of 1–20 mg/mL. The EE at 20 mg/mL showed moderate genotoxic effect related to the increase of the DNA percentage contained in tail of the comet; DNA was classified in category 2. At concentrations below 5 mg/mL, the results of cytotoxicity and genotoxicity of aqueous and ethanolic extracts of Acacia aroma guarantee the safety at cell and genomic level. However further studies are needed for longer periods including animal models to confirm the findings.

Foliar application of amino acids modulates aroma components of 'FUJI' apple (malus domestica L.)

International Nuclear Information System (INIS)

Gou, W.; Zhang, L.; Chen, F.; Cui, Z.; Zhao, Y.; Zheng, P.; Tian, L.; Zhang, L.; Zhang, C.

2015-01-01

Volatile flavor compounds play a key role in determining the perception and acceptability as well as enhancing market competitiveness of apple (Malus domestica L.). In our study, we evaluated the effects of foliar-applied four different amino acids, i.e. leucine (Leu), isoleucine (Ile), valine (Val) and alanine (Ala), on aroma components and two key enzymes activities involved in aroma metabolism of Fuji apple. The total amount of aromatic components under Ala treatment was significantly higher than those under other treatments. There was a considerable increase in total aroma content, including hexanal, 2-methyl-butanol, nonanal, (E)-2-hexenal, methyleugenol, ethyl acetate, butanoic acid-pentyl ester, butanoic acid-hexyl ester, butyric acid ethyl ester, acetic acid-2-methyl-butyl ester, treated with spraying amino acids compared with the control. More specifically, hexanal, 2-methyl-butanol, methyleugenol and acetic acid-2-methyl-butyl ester exhibited a greater substantial increase of their contents than those of in other ingredients. However, butanoic acid-2-methyl-2-methyl butyl ester maintained a highest level among all aroma components regardless of different amino acids application. Furthermore, the activities of alcohol dehydrogenase (ADH) and alcohol acyltransferase (AAT) were much higher under Ala treatment than those under other treatments. We concluded that foliar-applied organic nitrogen (N), especially for Ala, can improve aroma metabolism and it could be used in production to enhance fruit quality on a commercial scale. (author)

Influence of vineyard altitude on Glera grape ripening (Vitis vinifera L.): effects on aroma evolution and wine sensory profile.

Science.gov (United States)

Alessandrini, Massimiliano; Gaiotti, Federica; Belfiore, Nicola; Matarese, Fabiola; D'Onofrio, Claudio; Tomasi, Diego

2017-07-01

Environmental factors have been acknowledged to greatly influence grape and wine aromas. Among them, the effect of altitude on grape aroma compounds has scarcely been debated in literature available to date. In the present study, we investigated the influence of altitude on grape composition and aroma evolution during ripening of Vitis vinifera L. cultivar Glera grown in Conegliano-Valdobbiadene DOCG area (Italy). The site at highest altitude (380 m above sea level) was warmer than the lowest site (200 m above sea level) and, even with differences in temperature in the range 1.5-2 °C, the impact of the cultivation site on grape ripening and aroma accumulation and preservation was significant. The lowest site demonstrated slower grape ripening, and grapes at harvest accumulated lower amounts of all of the main classes of aroma compounds typical of the Glera variety. Wines produced from the highest site were preferred in tasting trials for their more patent floral notes and elegance. Altitude strongly influences grape ripening evolution and flavour accumulation in the Glera grape, and this result accounts for the different styles in the sparkling wines subsequently produced. Moreover, the present study shows that aroma compound biosynthesis, particularly that of benzenoides, starts before véraison in Glera. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

A stochastic approach for automatic generation of urban drainage systems.

Science.gov (United States)

Möderl, M; Butler, D; Rauch, W

2009-01-01

Typically, performance evaluation of new developed methodologies is based on one or more case studies. The investigation of multiple real world case studies is tedious and time consuming. Moreover extrapolating conclusions from individual investigations to a general basis is arguable and sometimes even wrong. In this article a stochastic approach is presented to evaluate new developed methodologies on a broader basis. For the approach the Matlab-tool "Case Study Generator" is developed which generates a variety of different virtual urban drainage systems automatically using boundary conditions e.g. length of urban drainage system, slope of catchment surface, etc. as input. The layout of the sewer system is based on an adapted Galton-Watson branching process. The sub catchments are allocated considering a digital terrain model. Sewer system components are designed according to standard values. In total, 10,000 different virtual case studies of urban drainage system are generated and simulated. Consequently, simulation results are evaluated using a performance indicator for surface flooding. Comparison between results of the virtual and two real world case studies indicates the promise of the method. The novelty of the approach is that it is possible to get more general conclusions in contrast to traditional evaluations with few case studies.

Irradiation and fumigation effects on flavor, aroma and composition of grapefruit products

International Nuclear Information System (INIS)

Moshonas, M.G.; Shaw, P.E.

1982-01-01

Effects were evaluated on grapefruit treated to meet quarantine restrictions against Caribbean fruit fly infestation. Differences were found in flavor of fresh sections, fresh juice, and aroma of peel oil when obtained from fruit irradiated with x-rays, as compared with products from nonirradiated fruit. Flavor differences were found in all pasteurized juices from fruit irradiated at 5-60 krad. Vitamin C levels were significantly lower in juice from most irradiated fruit. Flavor differences were found in fresh and pasteurized juice from fruit treated with methyl bromide, and in pasteurized juice from fruit treated with ethylene dibromide. Aroma differences were found in peel oil from fruit treated with phosphine. (author)

Automatic Construction of Finite Algebras

Institute of Scientific and Technical Information of China (English)

张健

1995-01-01

This paper deals with model generation for equational theories,i.e.,automatically generating (finite)models of a given set of (logical) equations.Our method of finite model generation and a tool for automatic construction of finite algebras is described.Some examples are given to show the applications of our program.We argue that,the combination of model generators and theorem provers enables us to get a better understanding of logical theories.A brief comparison betwween our tool and other similar tools is also presented.

Use of Torulaspora delbrueckii Co-fermentation With Two Saccharomyces cerevisiae Strains With Different Aromatic Characteristic to Improve the Diversity of Red Wine Aroma Profile.

Science.gov (United States)

Zhang, Bo-Qin; Luan, Yu; Duan, Chang-Qing; Yan, Guo-Liang

2018-01-01

The use of selected Saccharomyces and non- Saccharomyces strains as mixed starters has advantages over pure fermentation due to achieving wine products with distinctive and diversified aroma expected by consumers. To obtain a way to improve the aroma diversity and increase the differentiation of wine product, in this study, the aromatic effect of multi-culture of indigenous Torulaspora delbrueckii ( TD 12), simultaneous and sequential inoculation with two Saccharomyces strains (indigenous icewine yeast SC 45 and commercial yeast BDX) with different enological characteristics were investigated in laboratory-scale 20 L fermenter, respectively. The results showed that T. delbrueckii co-fermented with different S. cerevisiae strain could generate diversified physicochemical and aromatic quality of wine as evidenced by PCA. Mixed fermentation of SC 45/ TD 12 produced higher contents of higher alcohol (3-methyl-1-pentanol and phenylethyl alcohol), ethyl esters (ethyl decanoate and ethyl butanoate), terpenes and phenylacetaldehyde with less fatty acids (hexanoic acid, octanoic acid) and acetic acid, while BDX/ TD 12 generated more C 6 alcohol (1-hexanol) and acetate esters (ethyl acetate and isoamyl acetate). Compared to simultaneous inoculation, sequential inoculation could achieve higher aroma diversity, and generate higher intensity of fruity, flowery and sweet attributes of wine as assessed by calculating the odor activity values. The different S. cerevisiae strain and inoculation method in alcoholic fermentation could further influence the formations of aromatic compounds in malolactic fermentation. Our results highlighted the importance of S. cerevisiae strain in shaping the aromatic quality of wine in mixed fermentation, and also suggested that using different S. cerevisiae strains with distinct aromatic characteristics co-fermentation with specific non- Saccharomyces strain is a potential way to increase the aromatic diversity and quality of wine product, which

Use of Torulaspora delbrueckii Co-fermentation With Two Saccharomyces cerevisiae Strains With Different Aromatic Characteristic to Improve the Diversity of Red Wine Aroma Profile

Directory of Open Access Journals (Sweden)

Bo-Qin Zhang

2018-04-01

Full Text Available The use of selected Saccharomyces and non-Saccharomyces strains as mixed starters has advantages over pure fermentation due to achieving wine products with distinctive and diversified aroma expected by consumers. To obtain a way to improve the aroma diversity and increase the differentiation of wine product, in this study, the aromatic effect of multi-culture of indigenous Torulaspora delbrueckii (TD12, simultaneous and sequential inoculation with two Saccharomyces strains (indigenous icewine yeast SC45 and commercial yeast BDX with different enological characteristics were investigated in laboratory-scale 20 L fermenter, respectively. The results showed that T. delbrueckii co-fermented with different S. cerevisiae strain could generate diversified physicochemical and aromatic quality of wine as evidenced by PCA. Mixed fermentation of SC45/TD12 produced higher contents of higher alcohol (3-methyl-1-pentanol and phenylethyl alcohol, ethyl esters (ethyl decanoate and ethyl butanoate, terpenes and phenylacetaldehyde with less fatty acids (hexanoic acid, octanoic acid and acetic acid, while BDX/TD12 generated more C6 alcohol (1-hexanol and acetate esters (ethyl acetate and isoamyl acetate. Compared to simultaneous inoculation, sequential inoculation could achieve higher aroma diversity, and generate higher intensity of fruity, flowery and sweet attributes of wine as assessed by calculating the odor activity values. The different S. cerevisiae strain and inoculation method in alcoholic fermentation could further influence the formations of aromatic compounds in malolactic fermentation. Our results highlighted the importance of S. cerevisiae strain in shaping the aromatic quality of wine in mixed fermentation, and also suggested that using different S. cerevisiae strains with distinct aromatic characteristics co-fermentation with specific non-Saccharomyces strain is a potential way to increase the aromatic diversity and quality of wine product, which

Use of Torulaspora delbrueckii Co-fermentation With Two Saccharomyces cerevisiae Strains With Different Aromatic Characteristic to Improve the Diversity of Red Wine Aroma Profile

Science.gov (United States)

Zhang, Bo-Qin; Luan, Yu; Duan, Chang-Qing; Yan, Guo-Liang

2018-01-01

The use of selected Saccharomyces and non-Saccharomyces strains as mixed starters has advantages over pure fermentation due to achieving wine products with distinctive and diversified aroma expected by consumers. To obtain a way to improve the aroma diversity and increase the differentiation of wine product, in this study, the aromatic effect of multi-culture of indigenous Torulaspora delbrueckii (TD12), simultaneous and sequential inoculation with two Saccharomyces strains (indigenous icewine yeast SC45 and commercial yeast BDX) with different enological characteristics were investigated in laboratory-scale 20 L fermenter, respectively. The results showed that T. delbrueckii co-fermented with different S. cerevisiae strain could generate diversified physicochemical and aromatic quality of wine as evidenced by PCA. Mixed fermentation of SC45/TD12 produced higher contents of higher alcohol (3-methyl-1-pentanol and phenylethyl alcohol), ethyl esters (ethyl decanoate and ethyl butanoate), terpenes and phenylacetaldehyde with less fatty acids (hexanoic acid, octanoic acid) and acetic acid, while BDX/TD12 generated more C6 alcohol (1-hexanol) and acetate esters (ethyl acetate and isoamyl acetate). Compared to simultaneous inoculation, sequential inoculation could achieve higher aroma diversity, and generate higher intensity of fruity, flowery and sweet attributes of wine as assessed by calculating the odor activity values. The different S. cerevisiae strain and inoculation method in alcoholic fermentation could further influence the formations of aromatic compounds in malolactic fermentation. Our results highlighted the importance of S. cerevisiae strain in shaping the aromatic quality of wine in mixed fermentation, and also suggested that using different S. cerevisiae strains with distinct aromatic characteristics co-fermentation with specific non-Saccharomyces strain is a potential way to increase the aromatic diversity and quality of wine product, which could provide

Development of ANJOYMC Program for Automatic Generation of Monte Carlo Cross Section Libraries

International Nuclear Information System (INIS)

Kim, Kang Seog; Lee, Chung Chan

2007-03-01

The NJOY code developed at Los Alamos National Laboratory is to generate the cross section libraries in ACE format for the Monte Carlo codes such as MCNP and McCARD by processing the evaluated nuclear data in ENDF/B format. It takes long time to prepare all the NJOY input files for hundreds of nuclides with various temperatures, and there can be some errors in the input files. In order to solve these problems, ANJOYMC program has been developed. By using a simple user input deck, this program is not only to generate all the NJOY input files automatically, but also to generate a batch file to perform all the NJOY calculations. The ANJOYMC program is written in Fortran90 and can be executed under the WINDOWS and LINUX operating systems in Personal Computer. Cross section libraries in ACE format can be generated in a short time and without an error by using a simple user input deck

LHC-GCS a model-driven approach for automatic PLC and SCADA code generation

CERN Document Server

Thomas, Geraldine; Barillère, Renaud; Cabaret, Sebastien; Kulman, Nikolay; Pons, Xavier; Rochez, Jacques

2005-01-01

The LHC experiments’ Gas Control System (LHC GCS) project [1] aims to provide the four LHC experiments (ALICE, ATLAS, CMS and LHCb) with control for their 23 gas systems. To ease the production and maintenance of 23 control systems, a model-driven approach has been adopted to generate automatically the code for the Programmable Logic Controllers (PLCs) and for the Supervision Control And Data Acquisition (SCADA) systems. The first milestones of the project have been achieved. The LHC GCS framework [4] and the generation tools have been produced. A first control application has actually been generated and is in production, and a second is in preparation. This paper describes the principle and the architecture of the model-driven solution. It will in particular detail how the model-driven solution fits with the LHC GCS framework and with the UNICOS [5] data-driven tools.

Characterization of the aroma signature of styrian pumpkin seed oil ( Cucurbita pepo subsp. pepo var. Styriaca) by molecular sensory science.

Science.gov (United States)

Poehlmann, Susan; Schieberle, Peter

2013-03-27

Application of the aroma extract dilution analysis on a distillate prepared from an authentic Styrian pumpkin seed oil followed by identification experiments led to the characterization of 47 odor-active compounds in the flavor dilution (FD) factor range of 8-8192 among which 2-acetyl-1-pyrroline (roasty, popcorn-like), 2-propionyl-1-pyrroline (roasty, popcorn-like), 2-methoxy-4-vinylphenol (clove-like), and phenylacetaldehyde (honey-like) showed the highest FD factors. Among the set of key odorants, 2-propionyl-1-pyrroline and another 20 odorants were identified for the first time as constituents of pumpkin seed oil. To evaluate the aroma contribution in more detail, 31 aroma compounds showing the highest FD factors were quantitated by means of stable isotope dilution assays. On the basis of the quantitative data and odor thresholds determined in sunflower oil, odor activity values (OAV; ratio of concentration to odor threshold) were calculated, and 26 aroma compounds were found to have an OAV above 1. Among them, methanethiol (sulfury), 2-methylbutanal (malty), 3-methylbutanal (malty), and 2,3-diethyl-5-methylpyrazine (roasted potato) reached the highest OAVs. Sensory evaluation of an aroma recombinate prepared by mixing the 31 key odorants in the concentrations as determined in the oil revealed that the aroma of Styrian pumpkin seed oil could be closely mimicked. Quantitation of 11 key odorants in three commercial pumpkin seed oil revealed clear differences in the concentrations of distinct odorants, which were correlated with the overall aroma profile of the oils.

Contribution of non-volatile and aroma fractions to in-mouth sensory properties of red wines: wine reconstitution strategies and sensory sorting task.

Science.gov (United States)

Sáenz-Navajas, María-Pilar; Campo, Eva; Avizcuri, José Miguel; Valentin, Dominique; Fernández-Zurbano, Purificación; Ferreira, Vicente

2012-06-30

This work explores to what extent the aroma or the non-volatile fractions of red wines are responsible for the overall flavor differences perceived in-mouth. For this purpose, 14 samples (4 commercial and 10 reconstituted wines), were sorted by a panel of 30 trained assessors according to their sensory in-mouth similarities. Reconstituted wines were prepared by adding the same volatile fraction (coming from a red wine) to the non-volatile fraction of 10 different red wines showing large differences in perceived astringency. Sorting was performed under three different conditions: (a) no aroma perception: nose-close condition (NA), (b) retronasal aroma perception only (RA), and (c) allowing retro- and involuntary orthonasal aroma perception (ROA). Similarity estimates were derived from the sorting and submitted to multidimensional scaling (MDS) followed by hierarchical cluster analysis (HCA). Results have clearly shown that, globally, aroma perception is not the major driver of the in-mouth sensory perception of red wine, which is undoubtedly primarily driven by the perception of astringency and by the chemical compounds causing it, particularly protein precipitable proanthocyanidins (PAs). However, aroma perception plays a significant role on the perception of sweetness and bitterness. The impact of aroma seems to be more important whenever astringency, total polyphenols and protein precipitable PAs levels are smaller. Results also indicate that when a red-black fruit odor nuance is clearly perceived in conditions in which orthonasal odor perception is allowed, a strong reduction in astringency takes place. Such red-black fruit odor nuance seems to be the result of a specific aroma release pattern as a consequence of the interaction between aroma compounds and the non-volatile matrix. Copyright © 2011 Elsevier B.V. All rights reserved.

On the application of bezier surfaces for GA-Fuzzy controller design for use in automatic generation control

CSIR Research Space (South Africa)

Boesack, CD

2012-03-01

Full Text Available Automatic Generation Control (AGC) of large interconnected power systems are typically controlled by a PI or PID type control law. Recently intelligent control techniques such as GA-Fuzzy controllers have been widely applied within the power...

Sherlock: A Semi-automatic Framework for Quiz Generation Using a Hybrid Semantic Similarity Measure.

Science.gov (United States)

Lin, Chenghua; Liu, Dong; Pang, Wei; Wang, Zhe

In this paper, we present a semi-automatic system (Sherlock) for quiz generation using linked data and textual descriptions of RDF resources. Sherlock is distinguished from existing quiz generation systems in its generic framework for domain-independent quiz generation as well as in the ability of controlling the difficulty level of the generated quizzes. Difficulty scaling is non-trivial, and it is fundamentally related to cognitive science. We approach the problem with a new angle by perceiving the level of knowledge difficulty as a similarity measure problem and propose a novel hybrid semantic similarity measure using linked data. Extensive experiments show that the proposed semantic similarity measure outperforms four strong baselines with more than 47 % gain in clustering accuracy. In addition, we discovered in the human quiz test that the model accuracy indeed shows a strong correlation with the pairwise quiz similarity.

Investigation into the Aroma of Rosemary using Multi-Channel ...

African Journals Online (AJOL)

NICO

... or GC-MS analyses. The aroma of different headspace samples was character- ... on the effects of drying herbs such as basil7 and rosemary.8 However, these studies were ... The approach is very simple and cost- effective; no ... Experimental. 2.1. .... true for applications such as cooking where the rosemary products will ...

Development of user interface to support automatic program generation of nuclear power plant analysis by module-based simulation system

International Nuclear Information System (INIS)

Yoshikawa, Hidekazu; Mizutani, Naoki; Nakaya, Ken-ichiro; Wakabayashi, Jiro

1988-01-01

Module-based Simulation System (MSS) has been developed to realize a new software work environment enabling versatile dynamic simulation of a complex nuclear power system flexibly. The MSS makes full use of modern software technology to replace a large fraction of human software works in complex, large-scale program development by computer automation. Fundamental methods utilized in MSS and developmental study on human interface system SESS-1 to help users in generating integrated simulation programs automatically are summarized as follows: (1) To enhance usability and 'communality' of program resources, the basic mathematical models of common usage in nuclear power plant analysis are programed as 'modules' and stored in a module library. The information on usage of individual modules are stored in module database with easy registration, update and retrieval by the interactive management system. (2) Target simulation programs and the input/output files are automatically generated with simple block-wise languages by a precompiler system for module integration purpose. (3) Working time for program development and analysis in an example study of an LMFBR plant thermal-hydraulic transient analysis was demonstrated to be remarkably shortened, with the introduction of an interface system SESS-1 developed as an automatic program generation environment. (author)

Differentiation of aroma characteristics of pine-mushrooms (Tricholoma matsutake Sing.) of different grades using gas chromatography-olfactometry and sensory analysis.

Science.gov (United States)

Cho, In Hee; Lee, Soh Min; Kim, Se Young; Choi, Hyung-Kyoon; Kim, Kwang-Ok; Kim, Young-Suk

2007-03-21

Two independent approaches, gas chromatography-olfactometry and sensory analysis, were used to evaluate and compare the aroma characteristics of pine-mushrooms (Tricholoma matsutake Sing.) of four different grades. The aroma-active compounds responsible for the sensory attributes of pine- mushrooms were investigated based on the correlation between instrumental and sensory analyses through partial least-square regression. Piny, meaty, and floral attributes were strongly correlated with each other and were the most important descriptors for defining the pine-mushrooms of the highest grade, and they decreased as the grade decreased. Among 23 aroma-active compounds, (E)-2-decenal, alpha-terpineol, phenylethyl alcohol, and 2-methylbutanoic acid ethyl ester contributed most to these attributes. On the other hand, the major aroma characteristics of the pine-mushrooms of the lowest grade were wet soil-like, alcohol, metallic, moldy, and fermented, and they decreased as the grade increased. These aroma characteristics were strongly associated with 1-octen-3-one, 1-octen-3-ol, 3-octanol, 3-octanone, (E)-2-octen-1-ol, and methional.

Three Modeling Applications to Promote Automatic Item Generation for Examinations in Dentistry.

Science.gov (United States)

Lai, Hollis; Gierl, Mark J; Byrne, B Ellen; Spielman, Andrew I; Waldschmidt, David M

2016-03-01

Test items created for dentistry examinations are often individually written by content experts. This approach to item development is expensive because it requires the time and effort of many content experts but yields relatively few items. The aim of this study was to describe and illustrate how items can be generated using a systematic approach. Automatic item generation (AIG) is an alternative method that allows a small number of content experts to produce large numbers of items by integrating their domain expertise with computer technology. This article describes and illustrates how three modeling approaches to item content-item cloning, cognitive modeling, and image-anchored modeling-can be used to generate large numbers of multiple-choice test items for examinations in dentistry. Test items can be generated by combining the expertise of two content specialists with technology supported by AIG. A total of 5,467 new items were created during this study. From substitution of item content, to modeling appropriate responses based upon a cognitive model of correct responses, to generating items linked to specific graphical findings, AIG has the potential for meeting increasing demands for test items. Further, the methods described in this study can be generalized and applied to many other item types. Future research applications for AIG in dental education are discussed.

Multi-volatile method for aroma analysis using sequential dynamic headspace sampling with an application to brewed coffee.

Science.gov (United States)

Ochiai, Nobuo; Tsunokawa, Jun; Sasamoto, Kikuo; Hoffmann, Andreas

2014-12-05

A novel multi-volatile method (MVM) using sequential dynamic headspace (DHS) sampling for analysis of aroma compounds in aqueous sample was developed. The MVM consists of three different DHS method parameters sets including choice of the replaceable adsorbent trap. The first DHS sampling at 25 °C using a carbon-based adsorbent trap targets very volatile solutes with high vapor pressure (>20 kPa). The second DHS sampling at 25 °C using the same type of carbon-based adsorbent trap targets volatile solutes with moderate vapor pressure (1-20 kPa). The third DHS sampling using a Tenax TA trap at 80 °C targets solutes with low vapor pressure (0.9910) and high sensitivity (limit of detection: 1.0-7.5 ng mL(-1)) even with MS scan mode. The feasibility and benefit of the method was demonstrated with analysis of a wide variety of aroma compounds in brewed coffee. Ten potent aroma compounds from top-note to base-note (acetaldehyde, 2,3-butanedione, 4-ethyl guaiacol, furaneol, guaiacol, 3-methyl butanal, 2,3-pentanedione, 2,3,5-trimethyl pyrazine, vanillin, and 4-vinyl guaiacol) could be identified together with an additional 72 aroma compounds. Thirty compounds including 9 potent aroma compounds were quantified in the range of 74-4300 ng mL(-1) (RSD<10%, n=5). Copyright © 2014 The Authors. Published by Elsevier B.V. All rights reserved.

Preparation, aroma characteristics and volatile compounds of flavorings from enzymatic hydrolyzed rice bran protein concentrate.

Science.gov (United States)

Arsa, Supeeraya; Theerakulkait, Chockchai

2018-02-19

Rice bran is a by-product obtained from the rice milling industry. The aims of this research were to add value to rice bran by preparation of enzymatic hydrolyzed rice bran protein concentrate (HRPC) as a flavoring agent and the flavoring which was produced by HRPC has not been investigated. Different drying methods (freeze-drying and spray-drying) and fructose additions were studied for improvement of rice bran protein sensorial aroma characteristics. The most abundant amino acids in liquid HRPC (LH) were glutamic acid, arginine, aspartic acid and leucine. The intensity of desirable aromas, such as cereal-like, nut-like, milk-powder-like, sweet, and cocoa-like aroma, were higher in spray-dried HRPC powder (SHP) than in LH and freeze-dried HRPC. Volatile compounds, such as aldehydes, pyrazines and ketones, were significantly increased in HRPC powders in which fructose was added before spray-drying (SHP-F). Higher amounts of 2-methylbutanal, 3-methylbutanal, phenylacetaldehyde, 2,5-dimethylpyrazine, vanillin, 2-acetylpyrrole and maltol were detected in SHP-F. Moreover, these compounds had high odor active values, which accounted for the cocoa-like, sweet, nut-like, and milk-powder-like characteristics of SHP-F. These findings could lead to the creation of desirable aroma characteristics of rice bran protein concentrate by different preparation methods. © 2018 Society of Chemical Industry. © 2018 Society of Chemical Industry.

Investigation of the aroma of commercial peach (Prunus persica L. Batsch) types by Proton Transfer Reaction-Mass Spectrometry (PTR-MS) and sensory analysis.

Science.gov (United States)

Bianchi, Tiago; Weesepoel, Yannick; Koot, Alex; Iglesias, Ignasi; Eduardo, Iban; Gratacós-Cubarsí, Marta; Guerrero, Luis; Hortós, Maria; van Ruth, Saskia

2017-09-01

The aim of this study was to investigate the aroma and sensory profiles of various types of peaches (Prunus persica L. Batsch.). Forty-three commercial cultivars comprising peaches, flat peaches, nectarines, and canning peaches (pavías) were grown over two consecutive harvest years. Fruits were assessed for chemical aroma and sensory profiles. Chemical aroma profile was obtained by proton transfer reaction-mass spectrometry (PTR-MS) and spectral masses were tentatively identified with PTR-Time of Flight-MS (PTR-Tof-MS). Sensory analysis was performed at commercial maturity considering seven aroma/flavor attributes. The four types of peaches showed both distinct chemical aroma and sensory profiles. Flat peaches and canning peaches showed most distinct patterns according to discriminant analysis. The sensory data were related to the volatile compounds by partial least square regression. γ-Hexalactone, γ-octalactone, hotrienol, acetic acid and ethyl acetate correlated positively, and benzeneacetaldehyde, trimethylbenzene and acetaldehyde negatively to the intensities of aroma and ripe fruit sensory scores. Copyright © 2017 Elsevier Ltd. All rights reserved.

Automatic segmentation of rotational x-ray images for anatomic intra-procedural surface generation in atrial fibrillation ablation procedures.

Science.gov (United States)

Manzke, Robert; Meyer, Carsten; Ecabert, Olivier; Peters, Jochen; Noordhoek, Niels J; Thiagalingam, Aravinda; Reddy, Vivek Y; Chan, Raymond C; Weese, Jürgen

2010-02-01

Since the introduction of 3-D rotational X-ray imaging, protocols for 3-D rotational coronary artery imaging have become widely available in routine clinical practice. Intra-procedural cardiac imaging in a computed tomography (CT)-like fashion has been particularly compelling due to the reduction of clinical overhead and ability to characterize anatomy at the time of intervention. We previously introduced a clinically feasible approach for imaging the left atrium and pulmonary veins (LAPVs) with short contrast bolus injections and scan times of approximately 4 -10 s. The resulting data have sufficient image quality for intra-procedural use during electro-anatomic mapping (EAM) and interventional guidance in atrial fibrillation (AF) ablation procedures. In this paper, we present a novel technique to intra-procedural surface generation which integrates fully-automated segmentation of the LAPVs for guidance in AF ablation interventions. Contrast-enhanced rotational X-ray angiography (3-D RA) acquisitions in combination with filtered-back-projection-based reconstruction allows for volumetric interrogation of LAPV anatomy in near-real-time. An automatic model-based segmentation algorithm allows for fast and accurate LAPV mesh generation despite the challenges posed by image quality; relative to pre-procedural cardiac CT/MR, 3-D RA images suffer from more artifacts and reduced signal-to-noise. We validate our integrated method by comparing 1) automatic and manual segmentations of intra-procedural 3-D RA data, 2) automatic segmentations of intra-procedural 3-D RA and pre-procedural CT/MR data, and 3) intra-procedural EAM point cloud data with automatic segmentations of 3-D RA and CT/MR data. Our validation results for automatically segmented intra-procedural 3-D RA data show average segmentation errors of 1) approximately 1.3 mm compared with manual 3-D RA segmentations 2) approximately 2.3 mm compared with automatic segmentation of pre-procedural CT/MR data and 3

Automatic Generation of Building Models with Levels of Detail 1-3

Science.gov (United States)

Nguatem, W.; Drauschke, M.; Mayer, H.

2016-06-01

We present a workflow for the automatic generation of building models with levels of detail (LOD) 1 to 3 according to the CityGML standard (Gröger et al., 2012). We start with orienting unsorted image sets employing (Mayer et al., 2012), we compute depth maps using semi-global matching (SGM) (Hirschmüller, 2008), and fuse these depth maps to reconstruct dense 3D point clouds (Kuhn et al., 2014). Based on planes segmented from these point clouds, we have developed a stochastic method for roof model selection (Nguatem et al., 2013) and window model selection (Nguatem et al., 2014). We demonstrate our workflow up to the export into CityGML.

An integrated automatic system for the eddy-current testing of the steam generator tubes

Energy Technology Data Exchange (ETDEWEB)

Woo, Hee Gon; Choi, Seong Su [Korea Electric Power Corp. (KEPCO), Taejon (Korea, Republic of). Research Center

1995-12-31

This research project was focused on automation of steam generator tubes inspection for nuclear power plants. ECT (Eddy Current Testing) inspection process in nuclear power plants is classified into 3 subprocesses such as signal acquisition process, signal evaluation process, and inspection planning and data management process. Having been automated individually, these processes were effectively integrated into an automatic inspection system, which was implemented in HP workstation with expert system developed (author). 25 refs., 80 figs.

An integrated automatic system for the eddy-current testing of the steam generator tubes

Energy Technology Data Exchange (ETDEWEB)

Woo, Hee Gon; Choi, Seong Su [Korea Electric Power Corp. (KEPCO), Taejon (Korea, Republic of). Research Center

1996-12-31

This research project was focused on automation of steam generator tubes inspection for nuclear power plants. ECT (Eddy Current Testing) inspection process in nuclear power plants is classified into 3 subprocesses such as signal acquisition process, signal evaluation process, and inspection planning and data management process. Having been automated individually, these processes were effectively integrated into an automatic inspection system, which was implemented in HP workstation with expert system developed (author). 25 refs., 80 figs.

WiseScaffolder: an algorithm for the semi-automatic scaffolding of Next Generation Sequencing data.

Science.gov (United States)

Farrant, Gregory K; Hoebeke, Mark; Partensky, Frédéric; Andres, Gwendoline; Corre, Erwan; Garczarek, Laurence

2015-09-03

The sequencing depth provided by high-throughput sequencing technologies has allowed a rise in the number of de novo sequenced genomes that could potentially be closed without further sequencing. However, genome scaffolding and closure require costly human supervision that often results in genomes being published as drafts. A number of automatic scaffolders were recently released, which improved the global quality of genomes published in the last few years. Yet, none of them reach the efficiency of manual scaffolding. Here, we present an innovative semi-automatic scaffolder that additionally helps with chimerae resolution and generates valuable contig maps and outputs for manual improvement of the automatic scaffolding. This software was tested on the newly sequenced marine cyanobacterium Synechococcus sp. WH8103 as well as two reference datasets used in previous studies, Rhodobacter sphaeroides and Homo sapiens chromosome 14 (http://gage.cbcb.umd.edu/). The quality of resulting scaffolds was compared to that of three other stand-alone scaffolders: SSPACE, SOPRA and SCARPA. For all three model organisms, WiseScaffolder produced better results than other scaffolders in terms of contiguity statistics (number of genome fragments, N50, LG50, etc.) and, in the case of WH8103, the reliability of the scaffolds was confirmed by whole genome alignment against a closely related reference genome. We also propose an efficient computer-assisted strategy for manual improvement of the scaffolding, using outputs generated by WiseScaffolder, as well as for genome finishing that in our hands led to the circularization of the WH8103 genome. Altogether, WiseScaffolder proved more efficient than three other scaffolders for both prokaryotic and eukaryotic genomes and is thus likely applicable to most genome projects. The scaffolding pipeline described here should be of particular interest to biologists wishing to take advantage of the high added value of complete genomes.

Psychophysical evaluation of interactive effects between sweeteners and aroma compounds

NARCIS (Netherlands)

Nahon, D.F.

1999-01-01

The presence of intense sweeteners in a light soft drink influences the preferences for, and the flavour profiles of these drinks to various extents, depending on the aroma and sweeteners present. In this study equisweet mixtures of sweeteners were composed at 10% Sucrose Equivalent Value.

Stochastic modelling of Listeria monocytogenes single cell growth in cottage cheese with mesophilic lactic acid bacteria from aroma producing cultures

DEFF Research Database (Denmark)

Østergaard, Nina Bjerre; Christiansen, Lasse Engbo; Dalgaard, Paw

2015-01-01

. 2014. Modelling the effect of lactic acid bacteria from starter- and aroma culture on growth of Listeria monocytogenes in cottage cheese. International Journal of Food Microbiology. 188, 15-25]. Growth of L. monocytogenes single cells, using lag time distributions corresponding to three different......A stochastic model was developed for simultaneous growth of low numbers of Listeria monocytogenes and populations of lactic acid bacteria from the aroma producing cultures applied in cottage cheese. During more than two years, different batches of cottage cheese with aroma culture were analysed...

Automatic Generation of Symbolic Model for Parameterized Synchronous Systems

Institute of Scientific and Technical Information of China (English)

Wei-Wen Xu

2004-01-01

With the purpose of making the verification of parameterized system more general and easier, in this paper, a new and intuitive language PSL (Parameterized-system Specification Language) is proposed to specify a class of parameterized synchronous systems. From a PSL script, an automatic method is proposed to generate a constraint-based symbolic model. The model can concisely symbolically represent the collections of global states by counting the number of processes in a given state. Moreover, a theorem has been proved that there is a simulation relation between the original system and its symbolic model. Since the abstract and symbolic techniques are exploited in the symbolic model, state-explosion problem in traditional verification methods is efficiently avoided. Based on the proposed symbolic model, a reachability analysis procedure is implemented using ANSI C++ on UNIX platform. Thus, a complete tool for verifying the parameterized synchronous systems is obtained and tested for some cases. The experimental results show that the method is satisfactory.

Generating Impact Maps from Automatically Detected Bomb Craters in Aerial Wartime Images Using Marked Point Processes

Science.gov (United States)

Kruse, Christian; Rottensteiner, Franz; Hoberg, Thorsten; Ziems, Marcel; Rebke, Julia; Heipke, Christian

2018-04-01

The aftermath of wartime attacks is often felt long after the war ended, as numerous unexploded bombs may still exist in the ground. Typically, such areas are documented in so-called impact maps which are based on the detection of bomb craters. This paper proposes a method for the automatic detection of bomb craters in aerial wartime images that were taken during the Second World War. The object model for the bomb craters is represented by ellipses. A probabilistic approach based on marked point processes determines the most likely configuration of objects within the scene. Adding and removing new objects to and from the current configuration, respectively, changing their positions and modifying the ellipse parameters randomly creates new object configurations. Each configuration is evaluated using an energy function. High gradient magnitudes along the border of the ellipse are favored and overlapping ellipses are penalized. Reversible Jump Markov Chain Monte Carlo sampling in combination with simulated annealing provides the global energy optimum, which describes the conformance with a predefined model. For generating the impact map a probability map is defined which is created from the automatic detections via kernel density estimation. By setting a threshold, areas around the detections are classified as contaminated or uncontaminated sites, respectively. Our results show the general potential of the method for the automatic detection of bomb craters and its automated generation of an impact map in a heterogeneous image stock.

EXTRACSION: a system for automatic Eddy Current diagnosis of steam generator tubes in nuclear power plants

International Nuclear Information System (INIS)

Georgel, B.; Zorgati, R.

1992-01-01

Improving speed and quality of Eddy Current non-destructive testing of steam generator tubes leads to automation of all process that contribute to diagnosis. This paper describes how signal processing, pattern recognition and artificial and artificial intelligence are used to build a software package that is able to automatically provide an efficient diagnosis. (author)

An automatic granular structure generation and finite element analysis of heterogeneous semi-solid materials

International Nuclear Information System (INIS)

Sharifi, Hamid; Larouche, Daniel

2015-01-01

The quality of cast metal products depends on the capacity of the semi-solid metal to sustain the stresses generated during the casting. Predicting the evolution of these stresses with accuracy in the solidification interval should be highly helpful to avoid the formation of defects like hot tearing. This task is however very difficult because of the heterogeneous nature of the material. In this paper, we propose to evaluate the mechanical behaviour of a metal during solidification using a mesh generation technique of the heterogeneous semi-solid material for a finite element analysis at the microscopic level. This task is done on a two-dimensional (2D) domain in which the granular structure of the solid phase is generated surrounded by an intergranular and interdendritc liquid phase. Some basic solid grains are first constructed and projected in the 2D domain with random orientations and scale factors. Depending on their orientation, the basic grains are combined to produce larger grains or separated by a liquid film. Different basic grain shapes can produce different granular structures of the mushy zone. As a result, using this automatic grain generation procedure, we can investigate the effect of grain shapes and sizes on the thermo-mechanical behaviour of the semi-solid material. The granular models are automatically converted to the finite element meshes. The solid grains and the liquid phase are meshed properly using quadrilateral elements. This method has been used to simulate the microstructure of a binary aluminium–copper alloy (Al–5.8 wt% Cu) when the fraction solid is 0.92. Using the finite element method and the Mie–Grüneisen equation of state for the liquid phase, the transient mechanical behaviour of the mushy zone under tensile loading has been investigated. The stress distribution and the bridges, which are formed during the tensile loading, have been detected. (paper)

Fractionation of acid lime essential oil using ethanol/water mixtures: Effect of the process on the aroma profile

International Nuclear Information System (INIS)

Gonçalves, Daniel; Costa, Patrícia; Rodrigues, Christianne E.C.; Rodrigues, Alírio E.

2017-01-01

Highlights: • Fractionation of crude acid lime essential oil using ethanol/water mixtures. • Extract phases were enriched in aroma-active components. • Predicted compositions of liquid phases fitted well with the experimental data. • Aroma-active components were separated from terpenes, keeping the original acid lime essential oil odour. • The water content in the solvent did not affect the aroma profile of the phases from the liquid–liquid equilibrium. - Abstract: This study aims to separate aroma-active components of the crude Citrus latifolia essential oil (EO) from the unstable terpene hydrocarbons using ethanol/water mixtures through liquid–liquid equilibrium (LLE) and to evaluate the aroma profiles of the crude EO and the LLE phases. For this purpose, the liquid compositions of the crude EOs and the LLE phases were found by gas chromatography analysis. The compositions of the liquid phases were predicted using the NRTL model and compared to the experimental data. Afterwards, the concentrations of the components in the vapour phases above the liquid mixtures were obtained by headspace analysis and the odour intensity of each component was estimated using the Stevens’ power law concept. Finally, the classification into olfactory families was evaluated through the Perfumery Radar methodology. The solvent extraction technique made it possible to obtain extract phases enriched in citral and poor in monoterpenes, with aromas profiles similar to that of the crude EO and classified as herbaceous and citrus scent, with floral, woody, and oriental nuances. The extract phase obtained from ethanol with 50% water was found to be a promising fraction for industrial applications. Furthermore, the results proved that the NRTL parameters can be efficiently used to predict the compositions of the phases from the LLE.

AutoWIG: automatic generation of python bindings for C++ libraries

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Pierre Fernique

2018-04-01

Full Text Available Most of Python and R scientific packages incorporate compiled scientific libraries to speed up the code and reuse legacy libraries. While several semi-automatic solutions exist to wrap these compiled libraries, the process of wrapping a large library is cumbersome and time consuming. In this paper, we introduce AutoWIG, a Python package that wraps automatically compiled libraries into high-level languages using LLVM/Clang technologies and the Mako templating engine. Our approach is automatic, extensible, and applies to complex C++ libraries, composed of thousands of classes or incorporating modern meta-programming constructs.

Application of ANN-SCE model on the evaluation of automatic generation control performance

Energy Technology Data Exchange (ETDEWEB)

Chang-Chien, L.R.; Lo, C.S.; Lee, K.S. [National Cheng Kung Univ., Tainan, Taiwan (China)

2005-07-01

An accurate evaluation of load frequency control (LFC) performance is needed to balance minute-to-minute electricity generation and demand. In this study, an artificial neural network-based system control error (ANN-SCE) model was used to assess the performance of automatic generation controls (AGC). The model was used to identify system dynamics for control references in supplementing AGC logic. The artificial neural network control error model was used to track a single area's LFC dynamics in Taiwan. The model was used to gauge the impacts of regulation control. Results of the training, evaluating, and projecting processes showed that the ANN-SCE model could be algebraically decomposed into components corresponding to different impact factors. The SCE information obtained from testing of various AGC gains provided data for the creation of a new control approach. The ANN-SCE model was used in conjunction with load forecasting and scheduled generation data to create an ANN-SCE identifier. The model successfully simulated SCE dynamics. 13 refs., 10 figs.

Impact of cover crops in vineyard on the aroma compounds of Vitis vinifera L. cv Cabernet Sauvignon wine.

Science.gov (United States)

Xi, Zhu-Mei; Tao, Yong-Sheng; Zhang, Li; Li, Hua

2011-07-15

This study compared the influence of different cover crops with clean tillage on wine aroma compounds of 5-year-old Cabernet Sauvignon vines. White clover, alfalfa, and tall fescue were used in the vineyard and compared with clean tillage. Aroma compounds of wine were analysed by solid-phase microextraction gas chromatography-mass spectrometry (SPME-GC/MS). Forty-seven volatile compounds were identified and quantified. Wines made from grapes grown with various cover crops had higher levels of aroma compounds. Ethyl acetate, isoamyl acetate, ethyl octanoate, ethyl hexanoate, phenylethyl acetate, isoamyl alcohol, linalool, citronellol, β-damascenone, α-ionone, and 5-amyl-dihydro-2(3H)-furan were the impact odorants of sample wines. Wines from cover crop also had higher contents of these impact odorants than the control. For different cover crops, alfalfa sward yielded the highest levels, followed by the tall fescue treatment. According to the data analysis of aroma compounds and sensory assess, permanent cover crop may have the potential to improve wine quality. Crown Copyright © 2011. Published by Elsevier Ltd. All rights reserved.

The impact of cold storage and ethylene on volatile ester production and aroma perception in 'Hort16A' kiwifruit.

Science.gov (United States)

Günther, Catrin S; Marsh, Ken B; Winz, Robert A; Harker, Roger F; Wohlers, Mark W; White, Anne; Goddard, Matthew R

2015-02-15

Fruit esters are regarded as key volatiles for fruit aroma. In this study, the effects of cold storage on volatile ester levels of 'Hort16A' (Actinidia chinensis Planch. var chinensis) kiwifruit were examined and the changes in aroma perception investigated. Cold storage (1.5°C) for two or four months of fruit matched for firmness and soluble solids concentration resulted in a significant reduction in aroma-related esters such as methyl/ethyl propanoate, methyl/ethyl butanoate and methyl/ethyl hexanoate. Levels of these esters, however, were restored by ethylene treatment (100ppm, 24h) before ripening. A sensory panel found that "tropical" and "fruit candy" aroma was stronger and "green" odour notes less intensively perceived in kiwifruit which were ethylene-treated after cold storage compared to untreated fruit. The key findings presented in this study may lead to further work on the ethylene pathway, and innovative storage and marketing solutions for current and novel fruit cultivars. Copyright © 2014 Elsevier Ltd. All rights reserved.

Rapid determination of floral aroma compounds of lilac blossom by fast gas chromatography combined with surface acoustic wave sensor.

Science.gov (United States)

Oh, Se Yeon; Shin, Hyun Du; Kim, Sung Jean; Hong, Jongki

2008-03-07

A novel analytical method using fast gas chromatography combined with surface acoustic wave sensor (GC/SAW) has been developed for the detection of volatile aroma compounds emanated from lilac blossom (Syringa species: Syringa vulgaris variginata and Syringa dilatata). GC/SAW could detect and quantify various fragrance emitted from lilac blossom, enabling to provide fragrance pattern analysis results. The fragrance pattern analysis could easily characterize the delicate differences in aromas caused by the substantial difference of chemical composition according to different color and shape of petals. Moreover, the method validation of GC/SAW was performed for the purpose of volatile floral actual aroma analysis, achieving a high reproducibility and excellent sensitivity. From the validation results, GC/SAW could serve as an alternative analytical technique for the analysis of volatile floral actual aroma of lilac. In addition, headspace solid-phase microextraction (HS-SPME) GC-MS was employed to further confirm the identification of fragrances emitted from lilac blossom and compared to GC/SAW.

Similarities in the aroma chemistry of Gewürztraminer variety wines and lychee (Litchi chinesis sonn.) fruit.

Science.gov (United States)

Ong, P K; Acree, T E

1999-02-01

GC/O analysis of canned lychees indicated that cis-rose oxide, linalool, ethyl isohexanoate, geraniol, furaneol, vanillin, (E)-2-nonenal, beta-damascenone, isovaleric acid, and (E)-furan linalool oxide were the most odor potent compounds detected in the fruit extracts. However, on the basis of calculated odor activity values (OAVs), cis-rose oxide, beta-damascenone, linalool, furaneol, ethyl isobutyrate, (E)-2-nonenal, ethyl isohexanoate, geraniol, and delta-decalactone were determined to be the main contributors of canned lychee aroma. When these results were compared with GC/O results of fresh lychees and Gewürztraminer wine, 12 common odor-active volatile compounds were found in all three products. These included cis-rose oxide, ethyl hexanoate/ethyl isohexanoate, beta-damascenone, linalool, ethyl isobutyrate, geraniol, ethyl 2-methylbutyrate, 2-phenylethanol, furaneol, vanillin, citronellol, and phenethyl acetate. On the basis of OAVs, cis-rose oxide had the highest values among the common odorants in the three products, indicating its importance to the aroma of both lychee fruit and Gewürztraminer wines. Other compounds that had significant OAVs included beta-damascenone, linalool, furaneol, ethyl hexanoate, and geraniol. This indicated that while differences exist in the aroma profile of lychee and Gewürztraminer, the common odorants detected in both fruit and wine, particularly cis-rose oxide, were responsible for the lychee aroma in Gewürztraminer wine. When headspace SPME was used as a rapid analytical tool to detect the levels of selected aroma compounds deemed important to lychee aroma in Gewürztraminer-type wines, cis-rose oxide, linalool, and geraniol were found to be at relatively higher levels in Gewürztraminers. No cis-rose oxide was detected in the control wines (Chardonnay and Riesling), while lower levels were detected in the Gewürztraminer-hybrid wine Traminette. Gewürztraminers produced in the Alsace region showed differences in the

Automatic Test Pattern Generator for Fuzzing Based on Finite State Machine

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Ming-Hung Wang

2017-01-01

Full Text Available With the rapid development of the Internet, several emerging technologies are adopted to construct fancy, interactive, and user-friendly websites. Among these technologies, HTML5 is a popular one and is widely used in establishing modern sites. However, the security issues in the new web technologies are also raised and are worthy of investigation. For vulnerability investigation, many previous studies used fuzzing and focused on generation-based approaches to produce test cases for fuzzing; however, these methods require a significant amount of knowledge and mental efforts to develop test patterns for generating test cases. To decrease the entry barrier of conducting fuzzing, in this study, we propose a test pattern generation algorithm based on the concept of finite state machines. We apply graph analysis techniques to extract paths from finite state machines and use these paths to construct test patterns automatically. According to the proposal, fuzzing can be completed through inputting a regular expression corresponding to the test target. To evaluate the performance of our proposal, we conduct an experiment in identifying vulnerabilities of the input attributes in HTML5. According to the results, our approach is not only efficient but also effective for identifying weak validators in HTML5.

Retention of aroma compounds: an interlaboratory study on the effect of the composition of food matrices on thermodynamic parameters in comparison with water.

Science.gov (United States)

Kopjar, Mirela; Andriot, Isabelle; Saint-Eve, Anne; Souchon, Isabelle; Guichard, Elisabeth

2010-06-01

Partition coefficients give an indication of the retention of aroma compounds by the food matrix. Data in the literature are obtained by various methods, under various conditions and expressed in various units, and it is thus difficult to compare the results. The aim of the present study was first to obtain gas/water and gas/matrix partition coefficients of selected aroma compounds, at different temperatures, in order to calculate thermodynamic parameters and second to compare the retention of these aroma compounds in different food matrices. Yogurts containing lipids and proteins induced a higher retention of aroma compounds than model gel matrices. The observed effects strongly depend on hydrophobicity of aroma compounds showing a retention for ethyl hexanoate and a salting out effect for ethyl acetate. A small but noticeable decrease in enthalpy of affinity is observed for ethyl butyrate and ethyl hexanoate between water and food matrices, suggesting that the energy needed for the volatilization is lower in matrices than in water. The composition and complexity of a food matrix influence gas/matrix partition coefficients or aroma compounds in function of their hydrophobicity and to a lower extent enthalpy of vaporization. Copyright (c) 2010 Society of Chemical Industry.

Genomic and transcriptomic analysis of aroma synthesis in two hybrids between Saccharomyces cerevisiae and S. kudriavzevii in winemaking conditions.

Science.gov (United States)

Gamero, Amparo; Belloch, Carmela; Querol, Amparo

2015-09-04

Aroma is one of the most important attributes defining wine quality in which yeasts play a crucial role, synthesizing aromatic compounds or releasing odourless conjugates. A present-day trend in winemaking consists of lowering fermentation temperature to achieve higher aroma production and retention. S. cerevisiae × S. kudriavzevii hybrids seem to have inherited beneficial traits from their parental species, like fermenting efficiently at low temperature or producing higher amounts of certain aromatic compounds. In this study, allelic composition and gene expression of the genes related to aroma synthesis in two genetically and phenotypically different S. cerevisiae × S. kudriavzevii hybrids, Lalvin W27 and VIN7, were compared and related to aroma production in microvinifications at 12 and 28 °C. In addition, the contribution of the allele coming from each parental to the overall expression was explored by RT-PCR. The results indicated large differences in allele composition, gene expression and the contribution of each parental to the overall expression at the fermentation temperatures tested. Results obtained by RT-PCR showed that in ARO1 and ATF2 genes the S. kudriavzevii allele was more expressed than that of S. cerevisiae particularly at 12 °C. This study revealed high differences regarding allele composition and gene expression in two S. cerevisiae × S. kudriavzevii hybrids, which may have led to different aroma profiles in winemaking conditions. The contribution of the alleles coming from each parental to the overall expression has proved to differently influence aroma synthesis. Besides, the quantitative contribution to the overall gene expression of the alleles coming from one parental strain or the other was clearly determined by the fermentation temperature for some genes.

The influence of different types of preparation (espresso and brew) on coffee aroma and main bioactive constituents.

Science.gov (United States)

Caprioli, Giovanni; Cortese, Manuela; Sagratini, Gianni; Vittori, Sauro

2015-01-01

Coffee is one of the most popular hot drinks in the world; it may be prepared by several methods, but the most common forms are boiled (brew) and pressurized (espresso). Analytical studies on the substances responsible for the pleasant aroma of roasted coffee have been carried out for more than 100 years. Brew coffee and espresso coffee (EC) have a different and peculiar aroma profile, demonstrating the importance of the brewing process on the final product sensorial quality. Concerning bioactive compounds, the extraction mechanism plays a crucial role. The differences in the composition of coffee brew in chlorogenic acids and caffeine content is the result of the different procedures of coffee preparation. The aim of the present review is to detail how the brewing process affects coffee aroma and composition.

Atlas-Based Automatic Generation of Subject-Specific Finite Element Tongue Meshes.

Science.gov (United States)

Bijar, Ahmad; Rohan, Pierre-Yves; Perrier, Pascal; Payan, Yohan

2016-01-01

Generation of subject-specific 3D finite element (FE) models requires the processing of numerous medical images in order to precisely extract geometrical information about subject-specific anatomy. This processing remains extremely challenging. To overcome this difficulty, we present an automatic atlas-based method that generates subject-specific FE meshes via a 3D registration guided by Magnetic Resonance images. The method extracts a 3D transformation by registering the atlas' volume image to the subject's one, and establishes a one-to-one correspondence between the two volumes. The 3D transformation field deforms the atlas' mesh to generate the subject-specific FE mesh. To preserve the quality of the subject-specific mesh, a diffeomorphic non-rigid registration based on B-spline free-form deformations is used, which guarantees a non-folding and one-to-one transformation. Two evaluations of the method are provided. First, a publicly available CT-database is used to assess the capability to accurately capture the complexity of each subject-specific Lung's geometry. Second, FE tongue meshes are generated for two healthy volunteers and two patients suffering from tongue cancer using MR images. It is shown that the method generates an appropriate representation of the subject-specific geometry while preserving the quality of the FE meshes for subsequent FE analysis. To demonstrate the importance of our method in a clinical context, a subject-specific mesh is used to simulate tongue's biomechanical response to the activation of an important tongue muscle, before and after cancer surgery.

Characterization of fish sauce aroma-impact compounds using GC-MS, SPME-Osme-GCO, and Stevens' power law exponents.

Science.gov (United States)

Pham, A J; Schilling, M W; Yoon, Y; Kamadia, V V; Marshall, D L

2008-05-01

The objectives of this study were to characterize volatile compounds and to determine the characteristic aromas associated with impact compounds in 4 fish sauces using solid-phase micro-extraction, gas chromatography-mass spectrometry, Osme, and gas chromatography olfactometry (SPME-Osme-GCO) coupled with Stevens' Power Law. Compounds were separated using GCMS and GCO and were identified with the mass spectral database, aroma perceived at the sniffing port, retention indices, and verification of compounds by authentic standards in the GCMS and GCO. Aromas that were isolated and present in all 4 fish sauce samples at all concentrations included fishy (trimethylamine), pungent and dirty socks (combination of butanoic, pentanoic, hexanoic, and heptanoic acids), cooked rice and buttery popcorn (2,6-dimethyl pyrazine), and sweet and cotton candy (benzaldehyde). All fish sauces contained the same aromas as determined by GCO and GCMS (verified using authentic standard compounds), but the odor intensity associated with each compound or group of compounds was variable for different fish sauce samples. Stevens' Power Law exponents were also determined using this analytical technique, but exponents were not consistent for the same compounds that were found in all fish sauces. Stevens' Power Law exponents ranged from 0.14 to 0.37, 0.24 to 0.34, 0.09 to 0.21, and 0.10 to 0.35 for dirty socks, fishy, buttery popcorn, and sweet aromas, respectively. This demonstrates that there is variability in Stevens' Power Law exponents for odorants within fish sauce samples.

Characterization of the key aroma compounds in soy sauce using approaches of molecular sensory science.

Science.gov (United States)

Steinhaus, Petra; Schieberle, Peter

2007-07-25

Application of aroma extract dilution analysis (AEDA) to the volatiles isolated from a commercial Japanese soy sauce revealed 30 odor-active compounds in the flavor dilution (FD) factor range of 8-4096, among which 2-phenylethanol showed the highest FD factor of 4096, followed by 3-(methylsulfanyl)propanal (methional), the tautomers 4-hydroxy-5-ethyl-2-methyl- and 4-hydroxy-2-ethyl-5-methyl-3(2H)-furanone (4-HEMF), 4-hydroxy-2,5-dimethyl-3(2H)-furanone (4-HDF), and 3-hydroxy-4,5-dimethyl-2(5H)-furanone (sotolone), all showing FD factors of 1024. Thirteen odorants were quantified by stable isotope dilution assays, and their odor activity values (OAVs) were calculated as ratio of their concentrations and odor thresholds in water. Among them, 3-methylbutanal (malty), sotolone (seasoning-like), 4-HEMF (caramel-like), 2-methylbutanal (malty), methional (cooked potato), ethanol (alcoholic), and ethyl 2-methylpropanoate (fruity) showed the highest OAVs (>200). An aqueous model aroma mixture containing 13 odorants, which had been identified with the highest OAVs, in concentrations that occur in the soy sauce showed a good similarity with the overall aroma of the soy sauce itself. Heat treatment of the soy sauce resulted in a clear change of the overall aroma. Quantitation of selected odorants revealed a significant decrease in sotolone and, in particular, increases in 2-acetyl-1-pyrroline, 4-HDMF, and 4-HEMF induced by heating.

Differential evolution algorithm based automatic generation control for interconnected power systems with

Directory of Open Access Journals (Sweden)

Banaja Mohanty

2014-09-01

Full Text Available This paper presents the design and performance analysis of Differential Evolution (DE algorithm based Proportional–Integral (PI and Proportional–Integral–Derivative (PID controllers for Automatic Generation Control (AGC of an interconnected power system. Initially, a two area thermal system with governor dead-band nonlinearity is considered for the design and analysis purpose. In the proposed approach, the design problem is formulated as an optimization problem control and DE is employed to search for optimal controller parameters. Three different objective functions are used for the design purpose. The superiority of the proposed approach has been shown by comparing the results with a recently published Craziness based Particle Swarm Optimization (CPSO technique for the same interconnected power system. It is noticed that, the dynamic performance of DE optimized PI controller is better than CPSO optimized PI controllers. Additionally, controller parameters are tuned at different loading conditions so that an adaptive gain scheduling control strategy can be employed. The study is further extended to a more realistic network of two-area six unit system with different power generating units such as thermal, hydro, wind and diesel generating units considering boiler dynamics for thermal plants, Generation Rate Constraint (GRC and Governor Dead Band (GDB non-linearity.

PENGARUH AROMA TERAPI LAVENDER TERHADAP KUALITAS TIDUR LANSIA DI WISMA CINTA KASIH

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Dian Sari

2018-03-01

Full Text Available Bad sleep quality causes fatigue, difficulty concentrating, and often drowsiness in the elderly. The purpose of this study was to determine the effect of aroma of lavender therapy on the quality of elderly sleep at Wisma Cinta Kasih Padang. This type of research is quantitative with pre-experimental design using One Group Pretest-Posttest Design design using T-test dependent test. Sampling technique in this research use purposive sampling 30 responden as intervention group. The research to do in Wisma Cinta Kasih Padang. The results of the study found that all elderly (100% had poor sleep quality before lavender aromatherapy and only 40% experienced poor sleep quality after lavender therapy. The statistical test obtained p value = 0.000, where there is influence of lavender therapy to sleep quality of elderly in Wisma Cinta Kasih Padang. The smell of lavender therapy can improve the quality of elderly sleep. Officer Wisma Cinta Kasih Padang in order to provide lavender therapy every 2 times / week at bedtime so as to improve the quality of elderly sleep. Kualitas tidur buruk menyebabkan kelelahan, sulit berkonsentrasi, dan sering mengantuk pada lansia. Tujuan penelitian ini adalah untuk mengetahui pengaruh aroma terapi lavender terhadap kualitas tidur lansia di Wisma Cinta Kasih Padang. Jenis penelitian ini adalah kuantitatif dengan desain preekperimental menggunakan rancangan One Group Pretest-Posttest Design menggunakan uji T-test dependent. Teknik pengambilan sampel dalam penelitian ini menggunakan purposive sampling 30 responden sebagai kelompok intervensi. Penelitian dilakukan di Wisma Cinta Kasih Padang. Hasil penelitian didapatkan seluruh lansia (100% mengalami kualitas tidur yang buruk sebelum diberikan aromaterapi lavender dan hanya 40% yang mengalami kualitas tidur buruk sesudah diberikan aroma terapi lavender. Uji statistik didapatkan nilai p= 0,000, dimana terdapat pengaruh terapi lavender terhadap kualitas tidur lansia di Wisma

Effects of packaging materials on the aroma stability of Thai 'tom yam' seasoning powder as determined by descriptive sensory analysis and gas chromatography-mass spectrometry.

Science.gov (United States)

Leelaphiwat, Pattarin; Harte, Janice B; Auras, Rafael A; Ong, Peter Kc; Chonhenchob, Vanee

2017-04-01

Changes in the aroma characteristics of Thai 'tom yam' seasoning powder, containing lemongrass, galangal and kaffir lime leaf, as affected by different packaging materials were assessed using quantitative descriptive analysis (QDA) and gas chromatography-mass spectrometry (GC-MS). The descriptive aroma attributes for lemongrass, galangal and kaffir lime leaf powders were developed by the QDA panel. The mixed herb and spice seasoning powder was kept in glass jars closed with different packaging materials (Nylon 6, polyethylene terephthalate (PET) and polylactic acid (PLA)) stored at 38 °C (accelerated storage condition), and evaluated by the trained QDA panel during storage for 49 days. The descriptive words for Thai 'tom yam' seasoning powder developed by the trained panelists were lemongrass, vinegary and leafy for lemongrass, galangal and kaffir lime leaf dried powder, respectively. The aroma intensities significantly (P ≤ 0.05) decreased with increased storage time. However, the intensity scores for aroma attributes were not significantly (P > 0.05) different among the packaging materials studied. The major components in Thai 'tom yam' seasoning powder, quantified by GC-MS, were estragole, bicyclo[3.1.1]heptane, β-bisabolene, benzoic acid and 2-ethylhexyl salicylate. The concentrations of major aroma compounds significantly (P ≤ 0.05) decreased with storage time. Aroma stability of Thai 'tom yam' powder can be determined by descriptive sensory evaluation and GC-MS analysis. Nylon, PET and PLA exhibited similar aroma barrier properties against key aroma compounds in Thai 'tom yam'. This information can be used for prediction of aroma loss through packaging materials during storage of Thai 'tom yam'. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

Enhancing safety and aroma appealing of fresh-cut fruits and vegetables using the antimicrobial and aromatic power of essential oils.

Science.gov (United States)

Ayala-Zavala, J Fernando; González-Aguilar, Gustavo A; del-Toro-Sánchez, L

2009-09-01

Microbial and aroma attributes are within the most decisive factors limiting safety and sensory appealing of fresh-cut fruits and vegetables. Alternatively, several plant essential oils (EOs) are constituted of several volatile active compounds and most of them present antimicrobial potential and had different aroma profile. Considering these premises, this hypothesis article states that safety and aroma appealing of fresh-cut produce could be improved with EO treatment. EOs could prevent fresh-cut fruit decay; however, their volatile constituents could be sorbed by the produce, and according to the aroma notes of the antimicrobial oil, sensorial appealing of odor, and flavor of the treated produce might be affected positively or negatively. Specifically, garlic oil is a natural antimicrobial constituted by sulfur compounds, which are responsible for its odor and antimicrobial properties. Besides, fresh-cut tomato is a highly perishable product that needs antimicrobial agents to preserve its quality and safety for a longer period of time. From the sensorial point of view, aroma combination of garlic and tomato is a common seasoning practice in Europe and America and well accepted by consumers. Once the right combination of flavors between the EOs and the fresh-cut produce has been selected, safety and quality of the treated fruit could be improved by adding antimicrobial protection and extra aroma. Therefore, other combinations between EOs and fresh-cut produce are discussed. This approximation could reinforce the trends of natural food preservation, accomplishing the demands of the increasing sector of consumers demanding tasty and convenient fresh-cut produce, containing only natural ingredients.

A question of scent: lavender aroma promotes interpersonal trust

Science.gov (United States)

Sellaro, Roberta; van Dijk, Wilco W.; Paccani, Claudia Rossi; Hommel, Bernhard; Colzato, Lorenza S.

2015-01-01

A previous study has shown that the degree of trust into others might be biased by inducing either a more “inclusive” or a more “exclusive” cognitive-control mode. Here, we investigated whether the degree of interpersonal trust can be biased by environmental factors, such as odors, that are likely to impact cognitive-control states. Arousing olfactory fragrances (e.g., peppermint) are supposed to induce a more exclusive, and calming olfactory fragrances (e.g., lavender) a more inclusive state. Participants performed the Trust Game, which provides an index of interpersonal trust by assessing the money units one participant (the trustor) transfers to another participant (the trustee), while being exposed to either peppermint or lavender aroma. All participants played the role of trustor. As expected, participants transferred significantly more money to the alleged trustee in the lavender as compared to the peppermint and control (no aroma) conditions. This observation might have various serious implications for a broad range of situations in which interpersonal trust is an essential element, such as cooperation (e.g., mixed-motives situations), bargaining and negotiation, consumer behavior, and group performance. PMID:25628577

Role of sotolon in the aroma of sweet fortified wines. Influence of conservation and ageing conditions

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Isabelle Cutzach

1998-12-01

The molecule responsible for this aroma in sweet fortified wines has been identified to the sotolon. According to its content, this molecule can influence differently the aroma of wines. Less than of 300 µg/1, sotolon takes part of « prune » aroma, whereas between 300 and 600 µg/1, it is responsible for the « dried prickly-pear, dried fruit » aroma. More than of 600 µg/1, the sweet natural wines are characterised by « rancio » character. An oxidising conservation is essential for high content of sotolon. An accidental oxidising during ageing in bottle, according for instance with a poor quality of the cork, may increase the formation of this compound in some sweet fortified wines. With the same âge and for the same level of the oxidation, the red sweet natural wines have always a lower sotolon content than the whites. The presence of polyphenolic compounds, by slowing down oxidising phenomena and by reducing the accumulation of ethanal essential for the sotolon formation, explains the lower content of this molecule in the red wines. The sotolon formation in the sweet natural wines has been studied through many experimentations on wines and model solutions at the laboratory and the winery scales. We show that the formation of sotolon during conservation and oxidising ageing of sweet natural wines essentially depends on chemical phenomena.

Optimal gravitational search algorithm for automatic generation control of interconnected power systems

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Rabindra Kumar Sahu

2014-09-01

Full Text Available An attempt is made for the effective application of Gravitational Search Algorithm (GSA to optimize PI/PIDF controller parameters in Automatic Generation Control (AGC of interconnected power systems. Initially, comparison of several conventional objective functions reveals that ITAE yields better system performance. Then, the parameters of GSA technique are properly tuned and the GSA control parameters are proposed. The superiority of the proposed approach is demonstrated by comparing the results of some recently published techniques such as Differential Evolution (DE, Bacteria Foraging Optimization Algorithm (BFOA and Genetic Algorithm (GA. Additionally, sensitivity analysis is carried out that demonstrates the robustness of the optimized controller parameters to wide variations in operating loading condition and time constants of speed governor, turbine, tie-line power. Finally, the proposed approach is extended to a more realistic power system model by considering the physical constraints such as reheat turbine, Generation Rate Constraint (GRC and Governor Dead Band nonlinearity.

Ontorat: automatic generation of new ontology terms, annotations, and axioms based on ontology design patterns.

Science.gov (United States)

Xiang, Zuoshuang; Zheng, Jie; Lin, Yu; He, Yongqun

2015-01-01

It is time-consuming to build an ontology with many terms and axioms. Thus it is desired to automate the process of ontology development. Ontology Design Patterns (ODPs) provide a reusable solution to solve a recurrent modeling problem in the context of ontology engineering. Because ontology terms often follow specific ODPs, the Ontology for Biomedical Investigations (OBI) developers proposed a Quick Term Templates (QTTs) process targeted at generating new ontology classes following the same pattern, using term templates in a spreadsheet format. Inspired by the ODPs and QTTs, the Ontorat web application is developed to automatically generate new ontology terms, annotations of terms, and logical axioms based on a specific ODP(s). The inputs of an Ontorat execution include axiom expression settings, an input data file, ID generation settings, and a target ontology (optional). The axiom expression settings can be saved as a predesigned Ontorat setting format text file for reuse. The input data file is generated based on a template file created by a specific ODP (text or Excel format). Ontorat is an efficient tool for ontology expansion. Different use cases are described. For example, Ontorat was applied to automatically generate over 1,000 Japan RIKEN cell line cell terms with both logical axioms and rich annotation axioms in the Cell Line Ontology (CLO). Approximately 800 licensed animal vaccines were represented and annotated in the Vaccine Ontology (VO) by Ontorat. The OBI team used Ontorat to add assay and device terms required by ENCODE project. Ontorat was also used to add missing annotations to all existing Biobank specific terms in the Biobank Ontology. A collection of ODPs and templates with examples are provided on the Ontorat website and can be reused to facilitate ontology development. With ever increasing ontology development and applications, Ontorat provides a timely platform for generating and annotating a large number of ontology terms by following

基于UML的自动组卷系统的分析与设计%Design and Analysis of Automatic Generation of Test Paper System Based on UML

Institute of Scientific and Technical Information of China (English)

刘慧梅

2012-01-01

　　本文运用基于面向对象的建模语言 UML 对自动组卷系统进行分析和设计，建立了自动组卷系统分析设计模型，为实现自动组卷系统打下良好的基础。%　　this paper analyzed and designed the automatic generation of test paper system by UML, construct the design model based on analysis of the automatic generation of test paper system, and fully prepare for the realization of the automatic generation of test paper system.

Aroma release in the oral cavity after wine intake is influenced by wine matrix composition.

Science.gov (United States)

Esteban-Fernández, Adelaida; Muñoz-González, Carolina; Jiménez-Girón, Ana; Pérez-Jiménez, María; Pozo-Bayón, María Ángeles

2018-03-15

The aim of this study has been to investigate if wine matrix composition might influence the interaction between odorants and oral mucosa in the oral cavity during a "wine intake-like" situation. Aroma released after exposing the oral cavity of three individuals to different wines (n=12) previously spiked with six target aromas was followed by an -in vivo intra-oral SPME approach. Results showed a significant effect of wine matrix composition on the intra-oral aroma release of certain odorants. Among the wine matrix parameters, phenolic compounds showed the largest impact. This effect was dependent on their chemical structure. Some phenolic acids (e.g. hippuric, caffeic) were associated to an increase in the intra-oral release of certain odorants (e.g. linalool, β-ionone), while flavonoids showed the opposite effect, decreasing the intra-oral release of aliphatic esters (ethyl hexanoate). This work shows for the first time, the impact of wine composition on oral-mucosa interactions under physiological conditions. Copyright © 2017 Elsevier Ltd. All rights reserved.

Automatic speech recognition for report generation in computed tomography

International Nuclear Information System (INIS)

Teichgraeber, U.K.M.; Ehrenstein, T.; Lemke, M.; Liebig, T.; Stobbe, H.; Hosten, N.; Keske, U.; Felix, R.

1999-01-01

Purpose: A study was performed to compare the performance of automatic speech recognition (ASR) with conventional transcription. Materials and Methods: 100 CT reports were generated by using ASR and 100 CT reports were dictated and written by medical transcriptionists. The time for dictation and correction of errors by the radiologist was assessed and the type of mistakes was analysed. The text recognition rate was calculated in both groups and the average time between completion of the imaging study by the technologist and generation of the written report was assessed. A commercially available speech recognition technology (ASKA Software, IBM Via Voice) running of a personal computer was used. Results: The time for the dictation using digital voice recognition was 9.4±2.3 min compared to 4.5±3.6 min with an ordinary Dictaphone. The text recognition rate was 97% with digital voice recognition and 99% with medical transcriptionists. The average time from imaging completion to written report finalisation was reduced from 47.3 hours with medical transcriptionists to 12.7 hours with ASR. The analysis of misspellings demonstrated (ASR vs. medical transcriptionists): 3 vs. 4 for syntax errors, 0 vs. 37 orthographic mistakes, 16 vs. 22 mistakes in substance and 47 vs. erroneously applied terms. Conclusions: The use of digital voice recognition as a replacement for medical transcription is recommendable when an immediate availability of written reports is necessary. (orig.) [de

Affinity and selectivity of plant proteins for red wine components relevant to color and aroma traits.

Science.gov (United States)

Granato, Tiziana Mariarita; Ferranti, Pasquale; Iametti, Stefania; Bonomi, Francesco

2018-08-01

The effects of fining with various plant proteins were assessed on Aglianico red wine, using both the young wine and wine aged for twelve and twenty-four months, and including wine unfined or fined with gelatin as controls. Color traits and fining efficiency were considered, along with the content of various types of phenolics and of aroma-related compounds of either varietal or fermentative origin. All agents had comparable fining efficiency, although with distinct kinetics, and had similar effects on wine color. Individual plant proteins and enzymatic hydrolyzates differed in their ability to interact with some anthocyanins, with specific proanthocyanidins complexes, and with some aroma components of fermentative origin. Changes in varietal aroma components upon fining were very limited or absent. Effects of all the fining agents tested in this study on the anthocyanidin components were most noticeable in young red wine, and decreased markedly with increasing wine ageing. Copyright © 2018 Elsevier Ltd. All rights reserved.

Aroma volatile compounds from two fresh pineapple varieties in China.

Science.gov (United States)

Zheng, Liang-Yong; Sun, Guang-Ming; Liu, Yu-Ge; Lv, Ling-Ling; Yang, Wen-Xiu; Zhao, Wei-Feng; Wei, Chang-Bin

2012-01-01

Volatile compounds from two pineapples varieties (Tainong No.4 and No.6) were isolated by headspace solid phase microextraction (HS-SPME) and identified and quantified by gas chromatography-mass spectrometry (GC/MS). In the Tainong No. 4 and No. 6 pineapples, a total of 11 and 28 volatile compounds were identified according to their retention time on capillary columns and their mass spectra, and quantified with total concentrations of 1080.44 μg·kg(-1) and 380.66 μg·kg(-1) in the Tainong No.4 and No. 6 pineapples, respectively. The odor active values (OAVs) of volatile compounds from pineapples were also calculated. According to the OAVs, four compounds were defined as the characteristic aroma compounds for the Tainong No. 4 pineapple, including furaneol, 3-(methylthio)propanoic acid methyl ester, 3-(methylthio)propanoic acid ethyl ester and δ-octalactone. The OAVs of five compounds including ethyl-2-methylbutyrate, methyl-2-methylbutyrate, 3-(methylthio)propanoic acid ethyl ester, ethyl hexanoate and decanal were considered to be the characteristic aroma compounds for the Tainong No. 6 pineapple.

Aroma Volatile Compounds from Two Fresh Pineapple Varieties in China

Directory of Open Access Journals (Sweden)

Chang-Bin Wei

2012-06-01

Full Text Available Volatile compounds from two pineapples varieties (Tainong No.4 and No.6 were isolated by headspace solid phase microextraction (HS-SPME and identified and quantified by gas chromatography-mass spectrometry (GC/MS. In the Tainong No. 4 and No. 6 pineapples, a total of 11 and 28 volatile compounds were identified according to their retention time on capillary columns and their mass spectra, and quantified with total concentrations of 1080.44 µg·kg⁻¹ and 380.66 µg·kg⁻¹ in the Tainong No.4 and No. 6 pineapples, respectively. The odor active values (OAVs of volatile compounds from pineapples were also calculated. According to the OAVs, four compounds were defined as the characteristic aroma compounds for the Tainong No. 4 pineapple, including furaneol, 3-(methylthiopropanoic acid methyl ester, 3-(methylthiopropanoic acid ethyl ester and δ-octalactone. The OAVs of five compounds including ethyl-2-methylbutyrate, methyl-2-methylbutyrate, 3-(methylthiopropanoic acid ethyl ester, ethyl hexanoate and decanal were considered to be the characteristic aroma compounds for the Tainong No. 6 pineapple.

Aroma Volatile Compounds from Two Fresh Pineapple Varieties in China

Science.gov (United States)

Zheng, Liang-Yong; Sun, Guang-Ming; Liu, Yu-Ge; Lv, Ling-Ling; Yang, Wen-Xiu; Zhao, Wei-Feng; Wei, Chang-Bin

2012-01-01

Volatile compounds from two pineapples varieties (Tainong No.4 and No.6) were isolated by headspace solid phase microextraction (HS-SPME) and identified and quantified by gas chromatography-mass spectrometry (GC/MS). In the Tainong No. 4 and No. 6 pineapples, a total of 11 and 28 volatile compounds were identified according to their retention time on capillary columns and their mass spectra, and quantified with total concentrations of 1080.44 μg·kg−1 and 380.66 μg·kg−1 in the Tainong No.4 and No. 6 pineapples, respectively. The odor active values (OAVs) of volatile compounds from pineapples were also calculated. According to the OAVs, four compounds were defined as the characteristic aroma compounds for the Tainong No. 4 pineapple, including furaneol, 3-(methylthio)propanoic acid methyl ester, 3-(methylthio)propanoic acid ethyl ester and δ-octalactone. The OAVs of five compounds including ethyl-2-methylbutyrate, methyl-2-methylbutyrate, 3-(methylthio)propanoic acid ethyl ester, ethyl hexanoate and decanal were considered to be the characteristic aroma compounds for the Tainong No. 6 pineapple. PMID:22837701

Development of tools for automatic generation of PLC code

CERN Document Server

Koutli, Maria; Rochez, Jacques

This Master thesis was performed at CERN and more specifically in the EN-ICE-PLC section. The Thesis describes the integration of two PLC platforms, that are based on CODESYS development tool, to the CERN defined industrial framework, UNICOS. CODESYS is a development tool for PLC programming, based on IEC 61131-3 standard, and is adopted by many PLC manufacturers. The two PLC development environments are, the SoMachine from Schneider and the TwinCAT from Beckhoff. The two CODESYS compatible PLCs, should be controlled by the SCADA system of Siemens, WinCC OA. The framework includes a library of Function Blocks (objects) for the PLC programs and a software for automatic generation of the PLC code based on this library, called UAB. The integration aimed to give a solution that is shared by both PLC platforms and was based on the PLCOpen XML scheme. The developed tools were demonstrated by creating a control application for both PLC environments and testing of the behavior of the code of the library.

Solution Approach to Automatic Generation Control Problem Using Hybridized Gravitational Search Algorithm Optimized PID and FOPID Controllers

Directory of Open Access Journals (Sweden)

DAHIYA, P.

2015-05-01

Full Text Available This paper presents the application of hybrid opposition based disruption operator in gravitational search algorithm (DOGSA to solve automatic generation control (AGC problem of four area hydro-thermal-gas interconnected power system. The proposed DOGSA approach combines the advantages of opposition based learning which enhances the speed of convergence and disruption operator which has the ability to further explore and exploit the search space of standard gravitational search algorithm (GSA. The addition of these two concepts to GSA increases its flexibility for solving the complex optimization problems. This paper addresses the design and performance analysis of DOGSA based proportional integral derivative (PID and fractional order proportional integral derivative (FOPID controllers for automatic generation control problem. The proposed approaches are demonstrated by comparing the results with the standard GSA, opposition learning based GSA (OGSA and disruption based GSA (DGSA. The sensitivity analysis is also carried out to study the robustness of DOGSA tuned controllers in order to accommodate variations in operating load conditions, tie-line synchronizing coefficient, time constants of governor and turbine. Further, the approaches are extended to a more realistic power system model by considering the physical constraints such as thermal turbine generation rate constraint, speed governor dead band and time delay.

Analysis of neutral volatile aroma components in Tilsit cheese using a combination of dynamic headspace technique, capillary gas chromatography and mass spectrometry

International Nuclear Information System (INIS)

Dillinger, K.H.

2000-03-01

Tilsit cheese is made by the influence of lab ferment and starter cultures on milk. The ripening is done by repeated inoculation of the surface of the Tilsit cheese with yeasts and read smear cultures. This surface flora forms the typical aroma of the Tilsit cheese during the ripening process. The aim of the work was to receive general knowledge about the kind and amount of the neutral volatile aroma components of Tilsit cheese. Beyond this the ability of forming aroma components by read smear cultures and the dispersion of these components in cheese was to be examined. The results were intended to evaluate the formation of aroma components in Tilsit cheese. The semi-quantitative analyses of the aroma components of all samples were done by combining dynamic headspace extraction, gas chromatography and mass spectrometry. In this process the neutral volatile aroma components were extracted by dynamic headspace technique, adsorbed on a trap, thermally desorbed, separated by gas chromatography, detected and identified by mass spectrometry. 63 components belonging to the chemical classes of esters, ketones, aldehydes, alcohols and sulfur containing substances as well as aromatic hydrocarbons, chlorinated hydrocarbons and hydrocarbons were found in the analysed cheese samples of different Austrian Tilsit manufacturing plants. All cheese samples showed a qualitative equal but quantitative varied spectrum of aroma components. The cultivation of pure cultures on a cheese agar medium showed all analysed aroma components to be involved in the biochemical metabolism of these cultures. The ability to produce aroma components greatly differed between the strains and it was not possible to correlate this ability with the taxonomic classification of the strains. The majority of the components had a non-homogeneous concentration profile in the cheese body. This was explained by effects of diffusion and temporal and spatial different forming of components by the metabolism of the

Characterization of aroma-active compounds in dry flower of Malva sylvestris L. by GC-MS-O analysis and OAV calculations.

Science.gov (United States)

Usami, Atsushi; Kashima, Yusei; Marumoto, Shinsuke; Miyazawa, Mitsuo

2013-01-01

In this study, the aroma-active compounds in the dried flower of Malva sylvestris L. were extracted by hydrodistillation and analyzed by gas chromatography-mass spectrometry (GC-MS), and gas chromatography-olfactometry (GC-O) and aroma extraction dilution analysis (AEDA). A light yellow oil with a sweet odor was obtained with a percentage yield of 0.039% (w/w), and 143 volatile compounds (89.86%) were identified by GC-MS. The main compounds were hexadecanoic acid (10.1%), pentacosane (4.8%) and 6,10,14-trimethyl-2-pentadecanone (4.1%). The essential oil consisted mainly of hydrocarbons (25.40%) followed by, alcohols (18.78%), acids (16.66%), ethers (5.01%) ketones (7.28%), esters(12.43%), aldehydes (2.30%) and others (2.00%). Of these compounds, 20 were determined by GC-O and AEDA, to be odor-active (FD (flavor dilution) factor ≥ 1). β-Damascenone (FD = 9, sweet), phenylacetaldehyde (FD = 8, floral, honey-like) and (E)-β-ocimene (FD = 8, spicy) were the most intense aroma-active compounds in M. sylvestris. In order to determine the relative contribution of each of the compounds to the aroma of M. sylvestris, odor activity values (OAVs) were used. β-Damascenone had the highest odor activity values (OAV) (50,700), followed by (E)-β-ionone (15,444) and decanal (3,510). In particular, β-damascenone had a high FD factors, and therefore, this compound was considered to be the main aroma-active components of the essential oil. On the basis of AEDA, OAVs, and sensory evaluation results, β-damascenone is estimated to be the main aroma-active compound of the essential oil.

Automatic Generation of Wide Dynamic Range Image without Pseudo-Edge Using Integration of Multi-Steps Exposure Images

Science.gov (United States)

Migiyama, Go; Sugimura, Atsuhiko; Osa, Atsushi; Miike, Hidetoshi

Recently, digital cameras are offering technical advantages rapidly. However, the shot image is different from the sight image generated when that scenery is seen with the naked eye. There are blown-out highlights and crushed blacks in the image that photographed the scenery of wide dynamic range. The problems are hardly generated in the sight image. These are contributory cause of difference between the shot image and the sight image. Blown-out highlights and crushed blacks are caused by the difference of dynamic range between the image sensor installed in a digital camera such as CCD and CMOS and the human visual system. Dynamic range of the shot image is narrower than dynamic range of the sight image. In order to solve the problem, we propose an automatic method to decide an effective exposure range in superposition of edges. We integrate multi-step exposure images using the method. In addition, we try to erase pseudo-edges using the process to blend exposure values. Afterwards, we get a pseudo wide dynamic range image automatically.

Glycosidically bound aroma compounds and impact odorants of four strawberry varieties.

Science.gov (United States)

Ubeda, Cristina; San-Juan, Felipe; Concejero, Belén; Callejón, Raquel M; Troncoso, Ana M; Morales, M Lourdes; Ferreira, Vicente; Hernández-Orte, Purificación

2012-06-20

This paper reports the determination of glycosidically bound aroma compounds and the olfactometric analysis in four strawberry varieties (Fuentepina, Camarosa, Candonga and Sabrina). Different hydrolytic strategies were also studied. The results showed significant differences between acid and enzymatic hydrolysis. In general terms, the greater the duration of acid hydrolysis, the higher was the content of norisoprenoids, volatile phenols, benzenes, lactones, Furaneol, and mesifurane. A total of 51 aglycones were identified, 38 of them unreported in strawberry. Olfactometric analyses revealed that the odorants with higher modified frequencies were Furaneol, γ-decalactone, ethyl butanoate, ethyl hexanoate, ethyl 3-methylbutanoate, diacetyl, hexanoic acid, and (Z)-1,5-octadien-3-one. This last compound, described as geranium/green/pepper/lettuce (linear retention index = 1378), was identified for the first time. Differences with regard to fruity, sweet, floral, and green aroma characters were observed among varieties. In Candonga and Fuentepina, the green character overpowered the sweet. In the other two strawberry varieties sweet attributes were stronger than the rest.

Decentralized automatic generation control of interconnected power systems incorporating asynchronous tie-lines.

Science.gov (United States)

Ibraheem; Hasan, Naimul; Hussein, Arkan Ahmed

2014-01-01

This Paper presents the design of decentralized automatic generation controller for an interconnected power system using PID, Genetic Algorithm (GA) and Particle Swarm Optimization (PSO). The designed controllers are tested on identical two-area interconnected power systems consisting of thermal power plants. The area interconnections between two areas are considered as (i) AC tie-line only (ii) Asynchronous tie-line. The dynamic response analysis is carried out for 1% load perturbation. The performance of the intelligent controllers based on GA and PSO has been compared with the conventional PID controller. The investigations of the system dynamic responses reveal that PSO has the better dynamic response result as compared with PID and GA controller for both type of area interconnection.

Automatic sets and Delone sets

International Nuclear Information System (INIS)

Barbe, A; Haeseler, F von

2004-01-01

Automatic sets D part of Z m are characterized by having a finite number of decimations. They are equivalently generated by fixed points of certain substitution systems, or by certain finite automata. As examples, two-dimensional versions of the Thue-Morse, Baum-Sweet, Rudin-Shapiro and paperfolding sequences are presented. We give a necessary and sufficient condition for an automatic set D part of Z m to be a Delone set in R m . The result is then extended to automatic sets that are defined as fixed points of certain substitutions. The morphology of automatic sets is discussed by means of examples

[Aroma and perfume allergy: anathema for some epicurean appeal?].

Science.gov (United States)

Goffin, V; Nikkels, A F; Cornil, F; Deleixhe-Mauhin, F; Piérard-Franchimont, C; Piérard, G E

2002-09-01

Aromas and fragrances are present in many cosmetics, some topical drugs, food and various hygiene, household and industrial products. They can be responsible for contact dermatitis. Multiple sensitizations can even involve in various combinations some fragrance compounds, a given degradation product or a contaminant. The diagnosis relies on clinical examination and oriented anamnesis. A histological examination is sometimes necessary. Specific path testing brings insight on the culprit chemical compounds.

Functional Characterization of Salicylic Acid Carboxyl Methyltransferase from Camellia sinensis, Providing the Aroma Compound of Methyl Salicylate during the Withering Process of White Tea.

Science.gov (United States)

Deng, Wei-Wei; Wang, Rongxiu; Yang, Tianyuan; Jiang, Li'na; Zhang, Zheng-Zhu

2017-12-20

Methyl salicylate (MeSA) is one of the volatile organic compounds (VOCs) that releases floral scent and plays an important role in the sweet flowery aroma of tea. During the withering process for white tea producing, MeSA was generated by salicylic acid carboxyl methyltransferase (SAMT) with salicylic acid (SA), and the specific floral scent was formed. In this study, we first cloned a CsSAMT from tea leaves (GenBank accession no. MG459470) and used Escherichia coli and Saccharomyces cerevisiae to express the recombinant CsSAMT. The enzyme activity in prokaryotic and eukaryotic expression systems was identified, and the protein purification, substrate specificity, pH, and temperature optima were investigated. It was shown that CsSAMT located in the chloroplast, and the gene expression profiles were quite different in tea organs. The obtained results might give a new understanding for tea aroma formation, optimization, and regulation and have great significance for improving the specific quality of white tea.

Comparison of aroma volatiles in commercial Merlot and Cabernet Sauvignon wines using gas chromatography-olfactometry and gas chromatography-mass spectrometry.

Science.gov (United States)

Gürbüz, Ozan; Rouseff, June M; Rouseff, Russell L

2006-05-31

Seventy-four aroma active compounds were observed in Merlot and Cabernet Sauvignon wines produced in California and Australia. Volatiles were sampled using solid phase microextraction and analyzed using time-intensity gas chromatography-olfactometry and gas chromatography-mass spectrometry (GC-MS). The most intense odorants were 3-methyl-1-butanol, 3-hydroxy-2-butanone, octanal, ethyl hexanoate, ethyl 2-methylbutanoate, beta-damascenone, 2-methoxyphenol, 4-ethenyl-2-methoxy-phenol, ethyl 3-methylbutanoate, acetic acid, and 2-phenylethanol. Aroma compounds were classified according to their aroma descriptor similarity and summed into nine distinct categories consisting of fruity, sulfury, caramel/cooked, spicy/peppery, floral, earthy, pungent/chemical, woody, and green/vegetative/fatty. Both Merlot and Cabernet Sauvignon wines were characterized by high fruity, caramel, green, and earthy aroma totals. Although there were distinct quantitative differences between Merlot and Cabernet wines, the relative aroma category profiles of the four wines were similar. Of the 66 volatiles identified by GC-MS, 28 were esters and 19 were minor alcohols. Between 81 and 88% of the total MS total ion chromatogram peak areas from each wine type were produced from only eight compounds: ethanol, ethyl octanoate, ethyl decanoate, ethyl acetate, 3-methyl-1-butanol, ethyl hexanoate, diethyl succinate, and 2-phenylethanol. Merlot wines from both Australia and California contained 4-5 times more ethyl octanoate than Cabernet Sauvignon wines from the same sources.

Effect of cooking on aroma profile of red kidney beans (Phaseolus vulgaris) and correlation with sensory quality.

Science.gov (United States)

Mishra, Prashant K; Tripathi, Jyoti; Gupta, Sumit; Variyar, Prasad S

2017-01-15

Volatile aroma compounds of three varieties of red kidney beans (Phaseolus vulgaris) namely Kashmiri red, Sharmili and Chitra were extracted in raw state using solid-phase microextraction (SPME) and cooked state using simultaneous distillation extraction (SDE). During cooking a significant (palcohols and terpene hydrocarbons while an increase in content of various sulfurous compounds, terpene alcohols, ketones and pyrazines was noted. Descriptive sensory analysis showed that the maximum intensity of 'kidney bean', 'earthy' and 'smoky' odour was observed in Kashmiri red while Sharmili variety was characterised by 'sulfurous' odour. Correlation of volatile profile data with descriptive sensory analysis and odour activity values clearly established the role of compounds, such as methanethiol, diethyl sulfide, dimethyl disulfide, methional and dimethyl trisulfide, in contributing to 'cooked kidney bean' aroma, while dimethyl sulfoxide, dimethyl sulfone and ethyl methyl sulfone were responsible for 'sulfurous' aroma. Copyright © 2016 Elsevier Ltd. All rights reserved.

Device for positioning and generation of an element of track model and slice of the MELAS automatic equipment

International Nuclear Information System (INIS)

Kryutchenko, E.V.; Fedotov, V.S.

1979-01-01

The structure and organization of the device for positioning and generation of element of track model and slice of the MELAS automatic equipment which is developed for measuring films from big bubble chambers, is described. Main features of the device are studied and characteristics are given as well

The effect of aroma stimulation during isotonic exercise on the rating of perceived exertion and blood fatigue factors of athletes with patellofemoral pain syndrome.

Science.gov (United States)

Kim, Sangsoo; Choo, JongHoo; Ju, Sungbum

2018-02-01

[Purpose] The purpose of this study is to examine the effect of aroma stimulation during isotonic exercise on the rating of perceived exertion (RPE) and the blood fatigue factors of athletes who have patellofemoral pain syndrome (PFPS). [Subjects and Methods] The research subjects were seven athletes in their twenties who suffer from PFPS. They were divided into a control group and an aroma stimulation group and performed isotonic exercises repeatedly. After exercising, the RPE and blood fatigue factors, including creatine phosphokinase (CPK), lactate dehydrogenase (LDH), and ammonia, were measured through blood sampling. [Results] The aroma stimulus group showed significantly lower RPE than the control group immediately after exercising, which included leg presses, leg curls, bicep curls, and leg extensions. Among the blood fatigue factors, the change in LDH indicated the effect of aroma stimulation. [Conclusion] We confirmed that aroma stimulation during isotonic exercise has the positive effect of reducing the RPE and blood fatigue factors, such as blood LDH, of the athletes with PFPS.

Automatic Texture and Orthophoto Generation from Registered Panoramic Views

DEFF Research Database (Denmark)

Krispel, Ulrich; Evers, Henrik Leander; Tamke, Martin

2015-01-01

are automatically identified from the geometry and an image per view is created via projection. We combine methods of computer vision to train a classifier to detect the objects of interest from these orthographic views. Furthermore, these views can be used for automatic texturing of the proxy geometry....... from range data only. In order to detect these elements, we developed a method that utilizes range data and color information from high-resolution panoramic images of indoor scenes, taken at the scanners position. A proxy geometry is derived from the point clouds; orthographic views of the scene...

Automatic summary generating technology of vegetable traceability for information sharing

Science.gov (United States)

Zhenxuan, Zhang; Minjing, Peng

2017-06-01

In order to solve problems of excessive data entries and consequent high costs for data collection in vegetable traceablility for farmers in traceability applications, the automatic summary generating technology of vegetable traceability for information sharing was proposed. The proposed technology is an effective way for farmers to share real-time vegetable planting information in social networking platforms to enhance their brands and obtain more customers. In this research, the influencing factors in the vegetable traceablility for customers were analyzed to establish the sub-indicators and target indicators and propose a computing model based on the collected parameter values of the planted vegetables and standard legal systems on food safety. The proposed standard parameter model involves five steps: accessing database, establishing target indicators, establishing sub-indicators, establishing standard reference model and computing scores of indicators. On the basis of establishing and optimizing the standards of food safety and traceability system, this proposed technology could be accepted by more and more farmers and customers.

Identification, quantification and comparison between the chemical substances responsible for the irradiated pot still cachaca and commercial rum aromas; Identificacao, quantificacao e comparacao das substancias quimicas responsaveis pelos aromas da cachaca de alambique e do rum comercial tratados pelo processo de irradiacao

Energy Technology Data Exchange (ETDEWEB)

Souza, Maria Djiliah Camargo Alvarenga de

2006-07-01

The irradiation process has being presented as an alternative technique in food preservation. When applied on beverages, radiation is mainly used for malt decontamination or sterilization of musts and had been proposed also to accelerate aging. Some confusion over rum and cachaca identities has arisen due to the internationalization of cachaca. This research aims to identify, quantify and compare the effect of gamma radiation on the aroma of the Brazilian spirit with rum, irradiated and non irradiated, by instrumental and sensory analysis. Results showed that the content of volatile compounds presented strong correlation with the radiation dose (0,150 and 300 Gy) for all the samples. According to Triangle Test for aroma, all the judges could distinguish among non irradiated and irradiated samples (300 Gy), aged cachaca from rum and non aged cachaca from rum, but they could not distinguish aged cachaca from non aged cachaca. Analysis of variance (ANOVA) of the results from the quantitative descriptive analysis showed that non irradiated non aged cachaca and rum were different in their alcohol, vinegar, vanilla, citrus, melon, spice, vegetal and grass except caramel and apple aroma attributes. Non irradiated cachaca and irradiated cachaca (300 Gy); and non irradiated rum and irradiated rum (300 Gy) were different in their apple, caramel, vinegar, vanilla, citrus, melon, spice, vegetal and grass except alcohol aroma attributes. According to the gas chromatography/olfactometry results, significant difference was found among non irradiated cachaca and rum; non irradiated cachaca and irradiated cachaca (300 Gy); and non irradiated rum and irradiated rum (300 Gy) when their aromas were compared. (author)

Field Robotics in Sports: Automatic Generation of guidance Lines for Automatic Grass Cutting, Striping and Pitch Marking of Football Playing Fields

Directory of Open Access Journals (Sweden)

Ole Green

2011-03-01

Full Text Available Progress is constantly being made and new applications are constantly coming out in the area of field robotics. In this paper, a promising application of field robotics in football playing fields is introduced. An algorithmic approach for generating the way points required for the guidance of a GPS-based field robotic through a football playing field to automatically carry out periodical tasks such as cutting the grass field, pitch and line marking illustrations and lawn striping is represented. The manual operation of these tasks requires very skilful personnel able to work for long hours with very high concentration for the football yard to be compatible with standards of Federation Internationale de Football Association (FIFA. In the other side, a GPS-based guided vehicle or robot with three implements; grass mower, lawn stripping roller and track marking illustrator is capable of working 24 h a day, in most weather and in harsh soil conditions without loss of quality. The proposed approach for the automatic operation of football playing fields requires no or very limited human intervention and therefore it saves numerous working hours and free a worker to focus on other tasks. An economic feasibility study showed that the proposed method is economically superimposing the current manual practices.

Effect of five enological practices and of the general phenolic composition on fermentation-related aroma compounds in Mencia young red wines.

Science.gov (United States)

Añón, Ana; López, Jorge F; Hernando, Diego; Orriols, Ignacio; Revilla, Eugenio; Losada, Manuel M

2014-04-01

The effects of five technological procedures and of the contents of total anthocyanins and condensed tannins on 19 fermentation-related aroma compounds of young red Mencia wines were studied. Multifactor ANOVA revealed that levels of those volatiles changed significantly over the length of storage in bottles and, to a lesser extent, due to other technological factors considered; total anthocyanins and condensed tannins also changed significantly as a result of the five practices assayed. Five aroma compounds possessed an odour activity value >1 in all wines, and another four in some wines. Linear correlation among volatile compounds and general phenolic composition revealed that total anthocyanins were highly related to 14 different aroma compounds. Multifactor ANOVA, considering the content of total anthocyanins as a sixth random factor, revealed that this parameter affected significantly the contents of ethyl lactate, ethyl isovalerate, 1-pentanol and ethyl octanoate. Thus, the aroma of young red Mencia wines may be affected by levels of total anthocyanins. Copyright © 2013 Elsevier Ltd. All rights reserved.

Extra virgin olive oil aroma release after interaction with human saliva from individuals with different body mass index.

Science.gov (United States)

Genovese, Alessandro; Rispoli, Tiziana; Sacchi, Raffaele

2018-07-01

The interindividual variability observed in saliva characteristics raises the question of its relationship with variability in fat sensory perception, particularly in aroma compounds. In the present study, which aimed to measure aroma release from different individuals, eleven key aroma compounds of extra virgin olive oil (EVOO) were monitored and quantified in dynamic headspace after an in vitro interaction between EVOO and human saliva. Therefore, 60 individuals were studied from those who were normal weight (NW), overweight (OW) and obese (O). OW and O demonstrate a higher release of C 6 compounds compared to NW. By contrast, NW have a higher release of C 5 compounds. Pentanal and hexanal also increased after saliva interaction in a refined olive oil that is free from volatiles. Among the saliva samples with a higher release in NW individuals, only pentanal was different. However, the low levels of these lipid oxidation end-products do not appear to be very important with respect to increasing odorous fat sensitivity. The results obtained in the present study demonstrate the important role of saliva in the aroma release of EVOO, indicating that humans can perceive it differently in relation to their body mass index. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

Development on quantitative safety analysis method of accident scenario. The automatic scenario generator development for event sequence construction of accident

International Nuclear Information System (INIS)

Kojima, Shigeo; Onoue, Akira; Kawai, Katsunori

1998-01-01

This study intends to develop a more sophisticated tool that will advance the current event tree method used in all PSA, and to focus on non-catastrophic events, specifically a non-core melt sequence scenario not included in an ordinary PSA. In the non-catastrophic event PSA, it is necessary to consider various end states and failure combinations for the purpose of multiple scenario construction. Therefore it is anticipated that an analysis work should be reduced and automated method and tool is required. A scenario generator that can automatically handle scenario construction logic and generate the enormous size of sequences logically identified by state-of-the-art methodology was developed. To fulfill the scenario generation as a technical tool, a simulation model associated with AI technique and graphical interface, was introduced. The AI simulation model in this study was verified for the feasibility of its capability to evaluate actual systems. In this feasibility study, a spurious SI signal was selected to test the model's applicability. As a result, the basic capability of the scenario generator could be demonstrated and important scenarios were generated. The human interface with a system and its operation, as well as time dependent factors and their quantification in scenario modeling, was added utilizing human scenario generator concept. Then the feasibility of an improved scenario generator was tested for actual use. Automatic scenario generation with a certain level of credibility, was achieved by this study. (author)

Automatic Substitute Computed Tomography Generation and Contouring for Magnetic Resonance Imaging (MRI)-Alone External Beam Radiation Therapy From Standard MRI Sequences

Energy Technology Data Exchange (ETDEWEB)

Dowling, Jason A., E-mail: jason.dowling@csiro.au [CSIRO Australian e-Health Research Centre, Herston, Queensland (Australia); University of Newcastle, Callaghan, New South Wales (Australia); Sun, Jidi [University of Newcastle, Callaghan, New South Wales (Australia); Pichler, Peter [Calvary Mater Newcastle Hospital, Waratah, New South Wales (Australia); Rivest-Hénault, David; Ghose, Soumya [CSIRO Australian e-Health Research Centre, Herston, Queensland (Australia); Richardson, Haylea [Calvary Mater Newcastle Hospital, Waratah, New South Wales (Australia); Wratten, Chris; Martin, Jarad [University of Newcastle, Callaghan, New South Wales (Australia); Calvary Mater Newcastle Hospital, Waratah, New South Wales (Australia); Arm, Jameen [Calvary Mater Newcastle Hospital, Waratah, New South Wales (Australia); Best, Leah [Department of Radiology, Hunter New England Health, New Lambton, New South Wales (Australia); Chandra, Shekhar S. [School of Information Technology and Electrical Engineering, University of Queensland, Brisbane, Queensland (Australia); Fripp, Jurgen [CSIRO Australian e-Health Research Centre, Herston, Queensland (Australia); Menk, Frederick W. [University of Newcastle, Callaghan, New South Wales (Australia); Greer, Peter B. [University of Newcastle, Callaghan, New South Wales (Australia); Calvary Mater Newcastle Hospital, Waratah, New South Wales (Australia)

2015-12-01

Purpose: To validate automatic substitute computed tomography CT (sCT) scans generated from standard T2-weighted (T2w) magnetic resonance (MR) pelvic scans for MR-Sim prostate treatment planning. Patients and Methods: A Siemens Skyra 3T MR imaging (MRI) scanner with laser bridge, flat couch, and pelvic coil mounts was used to scan 39 patients scheduled for external beam radiation therapy for localized prostate cancer. For sCT generation a whole-pelvis MRI scan (1.6 mm 3-dimensional isotropic T2w SPACE [Sampling Perfection with Application optimized Contrasts using different flip angle Evolution] sequence) was acquired. Three additional small field of view scans were acquired: T2w, T2*w, and T1w flip angle 80° for gold fiducials. Patients received a routine planning CT scan. Manual contouring of the prostate, rectum, bladder, and bones was performed independently on the CT and MR scans. Three experienced observers contoured each organ on MRI, allowing interobserver quantification. To generate a training database, each patient CT scan was coregistered to their whole-pelvis T2w using symmetric rigid registration and structure-guided deformable registration. A new multi-atlas local weighted voting method was used to generate automatic contours and sCT results. Results: The mean error in Hounsfield units between the sCT and corresponding patient CT (within the body contour) was 0.6 ± 14.7 (mean ± 1 SD), with a mean absolute error of 40.5 ± 8.2 Hounsfield units. Automatic contouring results were very close to the expert interobserver level (Dice similarity coefficient): prostate 0.80 ± 0.08, bladder 0.86 ± 0.12, rectum 0.84 ± 0.06, bones 0.91 ± 0.03, and body 1.00 ± 0.003. The change in monitor units between the sCT-based plans relative to the gold standard CT plan for the same dose prescription was found to be 0.3% ± 0.8%. The 3-dimensional γ pass rate was 1.00 ± 0.00 (2 mm/2%). Conclusions: The MR-Sim setup and automatic s

Automatic Substitute Computed Tomography Generation and Contouring for Magnetic Resonance Imaging (MRI)-Alone External Beam Radiation Therapy From Standard MRI Sequences

International Nuclear Information System (INIS)

Dowling, Jason A.; Sun, Jidi; Pichler, Peter; Rivest-Hénault, David; Ghose, Soumya; Richardson, Haylea; Wratten, Chris; Martin, Jarad; Arm, Jameen; Best, Leah; Chandra, Shekhar S.; Fripp, Jurgen; Menk, Frederick W.; Greer, Peter B.

2015-01-01

Purpose: To validate automatic substitute computed tomography CT (sCT) scans generated from standard T2-weighted (T2w) magnetic resonance (MR) pelvic scans for MR-Sim prostate treatment planning. Patients and Methods: A Siemens Skyra 3T MR imaging (MRI) scanner with laser bridge, flat couch, and pelvic coil mounts was used to scan 39 patients scheduled for external beam radiation therapy for localized prostate cancer. For sCT generation a whole-pelvis MRI scan (1.6 mm 3-dimensional isotropic T2w SPACE [Sampling Perfection with Application optimized Contrasts using different flip angle Evolution] sequence) was acquired. Three additional small field of view scans were acquired: T2w, T2*w, and T1w flip angle 80° for gold fiducials. Patients received a routine planning CT scan. Manual contouring of the prostate, rectum, bladder, and bones was performed independently on the CT and MR scans. Three experienced observers contoured each organ on MRI, allowing interobserver quantification. To generate a training database, each patient CT scan was coregistered to their whole-pelvis T2w using symmetric rigid registration and structure-guided deformable registration. A new multi-atlas local weighted voting method was used to generate automatic contours and sCT results. Results: The mean error in Hounsfield units between the sCT and corresponding patient CT (within the body contour) was 0.6 ± 14.7 (mean ± 1 SD), with a mean absolute error of 40.5 ± 8.2 Hounsfield units. Automatic contouring results were very close to the expert interobserver level (Dice similarity coefficient): prostate 0.80 ± 0.08, bladder 0.86 ± 0.12, rectum 0.84 ± 0.06, bones 0.91 ± 0.03, and body 1.00 ± 0.003. The change in monitor units between the sCT-based plans relative to the gold standard CT plan for the same dose prescription was found to be 0.3% ± 0.8%. The 3-dimensional γ pass rate was 1.00 ± 0.00 (2 mm/2%). Conclusions: The MR-Sim setup and automatic s

SU-F-BRB-16: A Spreadsheet Based Automatic Trajectory GEnerator (SAGE): An Open Source Tool for Automatic Creation of TrueBeam Developer Mode Robotic Trajectories

International Nuclear Information System (INIS)

Etmektzoglou, A; Mishra, P; Svatos, M

2015-01-01

Purpose: To automate creation and delivery of robotic linac trajectories with TrueBeam Developer Mode, an open source spreadsheet-based trajectory generation tool has been developed, tested and made freely available. The computing power inherent in a spreadsheet environment plus additional functions programmed into the tool insulate users from the underlying schema tedium and allow easy calculation, parameterization, graphical visualization, validation and finally automatic generation of Developer Mode XML scripts which are directly loadable on a TrueBeam linac. Methods: The robotic control system platform that allows total coordination of potentially all linac moving axes with beam (continuous, step-and-shoot, or combination thereof) becomes available in TrueBeam Developer Mode. Many complex trajectories are either geometric or can be described in analytical form, making the computational power, graphing and programmability available in a spreadsheet environment an easy and ideal vehicle for automatic trajectory generation. The spreadsheet environment allows also for parameterization of trajectories thus enabling the creation of entire families of trajectories using only a few variables. Standard spreadsheet functionality has been extended for powerful movie-like dynamic graphic visualization of the gantry, table, MLC, room, lasers, 3D observer placement and beam centerline all as a function of MU or time, for analysis of the motions before requiring actual linac time. Results: We used the tool to generate and deliver extended SAD “virtual isocenter” trajectories of various shapes such as parameterized circles and ellipses. We also demonstrated use of the tool in generating linac couch motions that simulate respiratory motion using analytical parameterized functions. Conclusion: The SAGE tool is a valuable resource to experiment with families of complex geometric trajectories for a TrueBeam Linac. It makes Developer Mode more accessible as a vehicle to quickly

SU-F-BRB-16: A Spreadsheet Based Automatic Trajectory GEnerator (SAGE): An Open Source Tool for Automatic Creation of TrueBeam Developer Mode Robotic Trajectories

Energy Technology Data Exchange (ETDEWEB)

Etmektzoglou, A; Mishra, P; Svatos, M [Varian Medical Systems, Palo Alto, CA (United States)

2015-06-15

Purpose: To automate creation and delivery of robotic linac trajectories with TrueBeam Developer Mode, an open source spreadsheet-based trajectory generation tool has been developed, tested and made freely available. The computing power inherent in a spreadsheet environment plus additional functions programmed into the tool insulate users from the underlying schema tedium and allow easy calculation, parameterization, graphical visualization, validation and finally automatic generation of Developer Mode XML scripts which are directly loadable on a TrueBeam linac. Methods: The robotic control system platform that allows total coordination of potentially all linac moving axes with beam (continuous, step-and-shoot, or combination thereof) becomes available in TrueBeam Developer Mode. Many complex trajectories are either geometric or can be described in analytical form, making the computational power, graphing and programmability available in a spreadsheet environment an easy and ideal vehicle for automatic trajectory generation. The spreadsheet environment allows also for parameterization of trajectories thus enabling the creation of entire families of trajectories using only a few variables. Standard spreadsheet functionality has been extended for powerful movie-like dynamic graphic visualization of the gantry, table, MLC, room, lasers, 3D observer placement and beam centerline all as a function of MU or time, for analysis of the motions before requiring actual linac time. Results: We used the tool to generate and deliver extended SAD “virtual isocenter” trajectories of various shapes such as parameterized circles and ellipses. We also demonstrated use of the tool in generating linac couch motions that simulate respiratory motion using analytical parameterized functions. Conclusion: The SAGE tool is a valuable resource to experiment with families of complex geometric trajectories for a TrueBeam Linac. It makes Developer Mode more accessible as a vehicle to quickly

Automatic Commercial Permit Sets

Energy Technology Data Exchange (ETDEWEB)

Grana, Paul [Folsom Labs, Inc., San Francisco, CA (United States)

2017-12-21

Final report for Folsom Labs’ Solar Permit Generator project, which has successfully completed, resulting in the development and commercialization of a software toolkit within the cloud-based HelioScope software environment that enables solar engineers to automatically generate and manage draft documents for permit submission.

A novel extracellular glycosidase activity from Rhodotorula mucilaginosa: its application potential in wine aroma enhancement.

Science.gov (United States)

Hu, K; Zhu, X L; Mu, H; Ma, Y; Ullah, N; Tao, Y S

2016-02-01

The aim of the work was to evaluate the application potential of a glycosidase extract of one indigenous non-Saccharomyces strain in wine aroma enhancement. The isolate was selected from a local winemaking region in China for its high β-glucosidase level and was identified as Rhodotorula mucilaginosa. The tolerance of the glycosidase extract to the typical winemaking conditions was assessed using the activity of its β-glucosidase. After that, the hydrolysis capacity of R. mucilaginosa glycosidase for liberation of grape aroma glycosides was characterized in comparison to commercial enzyme preparations. Results of this work revealed that glycosidase extract from R. mucilaginosa proved to be active in the presence of 0-20% (w/v) glucose, 0-20% (v/v) ethanol and at pH 3·0-5·0. In the hydrolysis of aroma precursors, enzymes obtained from different origins possessed various levels of specificity and activity, showing high origin dependence (α = 0·05). Compared to commercial enzymes, the indigenous R. mucilaginosa glycosidase extract presented better catalytic preference for the 'fruity and floral' glycosides of benzenic compounds and C13 -norisoprenoids, but less sensitivity to the glycosides of C6 compounds and volatile phenols. This work presents a novel extracellular glycosidase preparation from an indigenous Rhodotorula mucilaginosa strain selected from a local winemaking region in China. This enzyme extract exhibits strong tolerance towards winemaking conditions. It shows hydrolysis specificity for glycosides of benzenic compounds and C13 -norisoprenoids, proving a potential candidate for improving floral and fruity aroma characteristics of wine. © 2015 The Society for Applied Microbiology.

Aroma components from dried sausages fermented with Staphylococcus xylosus

DEFF Research Database (Denmark)

Stahnke, Marie Louise Heller

1994-01-01

Sausages with and without Staphylococcus xylosus were manufactured with four replicates. Antibiotics and a fungicide to inhibit growth of naturally occuring microorganisms were added to the control sausages. The volatile compounds from the sausages were collected and identified by gas chromatogra...... amounts of free fatty acids, it seemed to be of no importance to aroma development. It is therefore questionable whether lipolytic activity of starter cultures has an influence on sausage flavour....

Phytochemical, sensory attributes and aroma stability of dense phase carbon dioxide processed Hibiscus sabdariffa beverage during storage.

Science.gov (United States)

Ramírez-Rodrigues, Milena M; Plaza, Maria L; Azeredo, Alberto; Balaban, Murat O; Marshall, Maurice R

2012-10-01

The effect of dense phase carbon dioxide (DPCD) processing (34.5 MPa, 8% CO₂, 6.5 min, and 40 °C) on phytochemical, sensory and aroma compounds of hibiscus beverage was compared to a conventional thermal process (HTST) (75 °C for 15 s) and a control (untreated beverage) during refrigerated storage (4 °C). The overall likeability of the hibiscus beverage for all treatments was not affected by storage up to week 5. DPCD process retained more aroma volatiles as compared to HTST. Aroma profiles in the beverages were mainly composed of alcohols and aldehydes with 1-octen-3-ol, decanal, octanal, 1-hexanol, and nonanal as the compounds with the highest relative percentage peak areas. A loss of only 9% anthocyanins was observed for the DPCD processed hibiscus beverage. Phytochemical profiles in the hibiscus beverage included caffeoylquinic acids, anthocyanins, and flavonols. No major changes in total phenolics and antioxidant capacity occurred during the 14 weeks of storage. Copyright © 2012 Elsevier Ltd. All rights reserved.

Integration of Variable Speed Pumped Hydro Storage in Automatic Generation Control Systems

Science.gov (United States)

Fulgêncio, N.; Moreira, C.; Silva, B.

2017-04-01

Pumped storage power (PSP) plants are expected to be an important player in modern electrical power systems when dealing with increasing shares of new renewable energies (NRE) such as solar or wind power. The massive penetration of NRE and consequent replacement of conventional synchronous units will significantly affect the controllability of the system. In order to evaluate the capability of variable speed PSP plants participation in the frequency restoration reserve (FRR) provision, taking into account the expected performance in terms of improved ramp response capability, a comparison with conventional hydro units is presented. In order to address this issue, a three area test network was considered, as well as the corresponding automatic generation control (AGC) systems, being responsible for re-dispatching the generation units to re-establish power interchange between areas as well as the system nominal frequency. The main issue under analysis in this paper is related to the benefits of the fast response of variable speed PSP with respect to its capability of providing fast power balancing in a control area.

Identification, quantification and comparison between the chemical substances responsible for the irradiated pot still cachaca and commercial rum aromas

International Nuclear Information System (INIS)

Souza, Maria Djiliah Camargo Alvarenga de

2006-01-01

The irradiation process has being presented as an alternative technique in food preservation. When applied on beverages, radiation is mainly used for malt decontamination or sterilization of musts and had been proposed also to accelerate aging. Some confusion over rum and cachaca identities has arisen due to the internationalization of cachaca. This research aims to identify, quantify and compare the effect of gamma radiation on the aroma of the Brazilian spirit with rum, irradiated and non irradiated, by instrumental and sensory analysis. Results showed that the content of volatile compounds presented strong correlation with the radiation dose (0,150 and 300 Gy) for all the samples. According to Triangle Test for aroma, all the judges could distinguish among non irradiated and irradiated samples (300 Gy), aged cachaca from rum and non aged cachaca from rum, but they could not distinguish aged cachaca from non aged cachaca. Analysis of variance (ANOVA) of the results from the quantitative descriptive analysis showed that non irradiated non aged cachaca and rum were different in their alcohol, vinegar, vanilla, citrus, melon, spice, vegetal and grass except caramel and apple aroma attributes. Non irradiated cachaca and irradiated cachaca (300 Gy); and non irradiated rum and irradiated rum (300 Gy) were different in their apple, caramel, vinegar, vanilla, citrus, melon, spice, vegetal and grass except alcohol aroma attributes. According to the gas chromatography/olfactometry results, significant difference was found among non irradiated cachaca and rum; non irradiated cachaca and irradiated cachaca (300 Gy); and non irradiated rum and irradiated rum (300 Gy) when their aromas were compared. (author)

FORMATION OF THE SYNTHESIS ALGORITHMS OF THE COORDINATING CONTROL SYSTEMS BY MEANS OF THE AUTOMATIC GENERATION OF PETRI NETS

Directory of Open Access Journals (Sweden)

A. A. Gurskiy

2016-09-01

Full Text Available The coordinating control system by drives of the robot-manipulator is presented in this article. The purpose of the scientific work is the development and research of the new algorithms for parametric synthesis of the coordinating control systems. To achieve this aim it is necessary to develop the system generating the required parametric synthesis algorithms and performing the necessary procedures according to the generated algorithm. This scientific work deals with the synthesis of Petri net in the specific case with the automatic generation of Petri nets.

Design and implementation of a control automatic module for the volume extraction of a 99mTc generator

International Nuclear Information System (INIS)

Lopez, Yon; Urquizo, Rafael; Gago, Javier; Mendoza, Pablo

2014-01-01

A module for the automatic extraction of volume from 0.05 mL to 1 mL has been developed using a 3D printer, using as base material acrylonitrile butadiene styrene (ABS). The design allows automation of the input and ejection eluate 99m Tc in the generator prototype 99 Mo/ 99m Tc processes; use in other systems is feasible due to its high degree of versatility, depending on the selection of the main components: precision syringe and multi-way solenoid valve. An accuracy equivalent to commercial equipment has been obtained, but at lower cost. This article describes the mechanical design, design calculations of the movement mechanism, electronics and automatic syringe dispenser control. (authors).

NASCENT: an automatic protein interaction network generation tool for non-model organisms.

Science.gov (United States)

Banky, Daniel; Ordog, Rafael; Grolmusz, Vince

2009-04-24

Large quantity of reliable protein interaction data are available for model organisms in public depositories (e.g., MINT, DIP, HPRD, INTERACT). Most data correspond to experiments with the proteins of Saccharomyces cerevisiae, Drosophila melanogaster, Homo sapiens, Caenorhabditis elegans, Escherichia coli and Mus musculus. For other important organisms the data availability is poor or non-existent. Here we present NASCENT, a completely automatic web-based tool and also a downloadable Java program, capable of modeling and generating protein interaction networks even for non-model organisms. The tool performs protein interaction network modeling through gene-name mapping, and outputs the resulting network in graphical form and also in computer-readable graph-forms, directly applicable by popular network modeling software. http://nascent.pitgroup.org.

Adaptive automatic generation control with superconducting magnetic energy storage in power systems

International Nuclear Information System (INIS)

Tripathy, S.C.; Balasubramanian, R.; Nair, P.S.C.

1992-01-01

An improved automatic generation control (AGC) employing self-tuning adaptive control for both main AGC loop and superconducting magnetic energy storage (SMES) is presented in this paper. Computer simulations on a two-area interconnected power system show that the proposed adaptive control scheme is very effective in damping out oscillations caused by load disturbances and its performance is quite insensitive to controller gain parameter changes of SMES. A comprehensive comparative performance evaluation of control schemes using adaptive and non-adaptive controllers in the main AGC and in the SMES control loops is presented. The improvement in performance brought in by the adaptive scheme is particularly pronounced for load changes of random magnitude and duration. The proposed controller can be easily implemented using microprocessors

Gas chromatography/sniffing port analysis of aroma compounds released under mouth conditions

NARCIS (Netherlands)

Ruth, van S.M.; Roozen, J.P.

2000-01-01

The release of aroma compounds from rehydrated French beans in an artificial mouth system and in the mouths of 12 assessors was studied by gas chromatography combined with flame ionisation detection and sniffing port detection. In an artificial mouth system, volatile compounds were isolated under

The Effects of Aroma Foot Massage on Blood Pressure and Anxiety in Japanese Community-Dwelling Men and Women: A Crossover Randomized Controlled Trial.

Directory of Open Access Journals (Sweden)

Eri Eguchi

Full Text Available The aim of this study was to investigate the effects of aroma foot massage on blood pressure, anxiety, and health-related quality of life (QOL in Japanese community-dwelling men and women using a crossover randomized controlled trial.Fifty-seven eligible participants (5 men and 52 women aged 27 to 72 were randomly divided into 2 intervention groups (group A: n = 29; group B: n = 28 to participate in aroma foot massages 12 times during the 4-week intervention period. Systolic and diastolic blood pressure (SBP and DBP, respectively, heart rate, state anxiety, and health-related QOL were measured at the baseline, 4-week follow-up, and 8-week follow-up. The effects of the aroma foot massage intervention on these factors and the proportion of participants with anxiety were analyzed using a linear mixed-effect model for a crossover design adjusted for participant and period effects. Furthermore, the relationship between the changes in SBP and state anxiety among participants with relieved anxiety was assessed using a linear regression model.Aroma foot massage significantly decreased the mean SBP (p = 0.02, DBP (p = 0.006, and state anxiety (p = 0.003 as well as the proportion of participants with anxiety (p = 0.003. Although it was not statistically significant (p = 0.088, aroma foot massage also increased the score of mental health-related QOL. The change in SBP had a significant and positive correlation with the change in state anxiety (p = 0.01 among participants with relieved anxiety.The self-administered aroma foot massage intervention significantly decreased the mean SBP and DBP as well as the state anxiety score, and tended to increase the mental health-related QOL scores. The results suggest that aroma foot massage may be an easy and effective way to improve mental health and blood pressure.University Hospital Medical Information Network 000014260.

Automatic deodorizing system for waste water from radioisotope facilities using an ozone generator

International Nuclear Information System (INIS)

Kawamura, Hiroko; Hirata, Yasuki

2002-01-01

We applied an ozone generator to sterilize and to deodorize the waste water from radioisotope facilities. A small tank connected to the generator is placed outside of the drainage facility founded previously, not to oxidize the other apparatus. The waste water is drained 1 m 3 at a time from the tank of drainage facility, treated with ozone and discharged to sewer. All steps proceed automatically once the draining work is started remotely in the office. The waste water was examined after the ozone treatment for 0 (original), 0.5, 1.0, 1.5 and 2.0 h. Regarding original waste water, the sum of coliform groups varied with every examination repeated - probably depend on the colibacilli used in experiments; hydrogen sulfide, biochemical oxygen demand and the offensive odor increased with increasing coliform groups. The ozone treatment remarkably decreased hydrogen sulfide and the offensive odor, decreased coliform groups when the original water had rich coliforms. (author)

Automatic deodorizing system for waste water from radioisotope facilities using an ozone generator

Energy Technology Data Exchange (ETDEWEB)

Kawamura, Hiroko; Hirata, Yasuki [Kyushu Univ., Fukuoka (Japan). Radioisotope Center; Taguchi, Kenji [Riken Co. Ltd., Kitakyushu, Fukuoka (Japan)

2002-03-01

We applied an ozone generator to sterilize and to deodorize the waste water from radioisotope facilities. A small tank connected to the generator is placed outside of the drainage facility founded previously, not to oxidize the other apparatus. The waste water is drained 1 m{sup 3} at a time from the tank of drainage facility, treated with ozone and discharged to sewer. All steps proceed automatically once the draining work is started remotely in the office. The waste water was examined after the ozone treatment for 0 (original), 0.5, 1.0, 1.5 and 2.0 h. Regarding original waste water, the sum of coliform groups varied with every examination repeated - probably depend on the colibacilli used in experiments; hydrogen sulfide, biochemical oxygen demand and the offensive odor increased with increasing coliform groups. The ozone treatment remarkably decreased hydrogen sulfide and the offensive odor, decreased coliform groups when the original water had rich coliforms. (author)

Reconstitution of the flavor signature of Dornfelder red wine on the basis of the natural concentrations of its key aroma and taste compounds.

Science.gov (United States)

Frank, Stephanie; Wollmann, Nadine; Schieberle, Peter; Hofmann, Thomas

2011-08-24

By application of aroma extract dilution analysis (AEDA) on the volatile fraction isolated from a Dornfelder red wine, 31 odor-active compounds were identified by means of HRGC-MS and comparison with reference compounds. A total of 27 odorants, judged with high FD factors by means of AEDA, was quantitated by means of stable isotope dilution assays, and acetaldehyde was determined enzymatically. In addition, 36 taste-active compounds were analyzed by means of HPLC-UV, HPLC-MS/MS, and ion chromatography. The quantitative data obtained for the identified aroma and taste compounds enabled for the first time the reconstruction of the overall flavor of the red wine. Sensory evaluation of both the aroma and taste profiles of the authentic red wine and the recombinate revealed that Dornfelder red wine was closely mimicked. Moreover, it was demonstrated that the high molecular weight fraction of red wine is essential for its astringent taste impression. By comparison of the overall odor of the aroma recombinate in ethanol with that of the total flavor recombinate containing all tastants, it was shown for the first time that the nonvolatile tastants had a strong influence on the intensity of certain aroma qualities.

Automatic Keyframe Summarization of User-Generated Video

Science.gov (United States)

2014-06-01

over longer periods of space and time. Additionally, the storyline may be less crafted or coherent when compared to professional cinema . As such, shot...attention in videos, whether it be their presence, location, identity , actions, or relationships to other humans. In this regard, automatic human capture...among other things. A person AOC has an identity property. Properties of an AOC that a stakeholder considers important are called POCs. 3.1.3

Sensory profile and contribution of major components of aroma in dry red wine quality

Directory of Open Access Journals (Sweden)

Luisa Costa de Oliveira

2012-11-01

Full Text Available This study aimed to determine the sensory profile and main volatile compounds of a set of commercial wines from two major wine regions in Brazil. A total of 28 descriptors were selected by quantitative descriptive analysis, and “red”, “violet”, “pungent aroma”, “vinegary aroma” and “softness” were the most important descriptors in sample discrimination (p<=0.05. 42 volatile aroma compounds were considered relevant for the evaluation of red wine samples. Several acetates and esters that contribute to the pleasant aroma in wines were found in the samples, but other undesirable compounds were also identified: acetic acid and octanoic acid may have contributed to the vinegary and sulphur odors perceived by a trained team.

Automatic generation control of an interconnected hydrothermal power system considering superconducting magnetic energy storage

Energy Technology Data Exchange (ETDEWEB)

Abraham, Rajesh Joseph; Das, D.; Patra, Amit [Department of Electrical Engineering, Indian Institute of Technology, Kharagpur 721 302 (India)

2007-10-15

This paper presents the analysis of automatic generation control (AGC) of an interconnected hydrothermal power system in the presence of generation rate constraints (GRCs). The improvement of AGC with the addition of a small capacity superconducting magnetic energy storage (SMES) unit in either, as well as in both the areas are studied. Time domain simulations are used to study the performance of the power system and control logic. The optimal values of the integral gain settings are obtained using integral squared error (ISE) technique by minimising a quadratic performance index. Suitable method for controlling the SMES unit is described. Analysis reveals that SMES unit fitted in either of the areas is as effective as SMES units fitted in both the areas and improves the dynamic performances to a considerable extent following a load disturbance in either of the areas. (author)

Sensory interactions between six common aroma vectors explain four main red wine aroma nuances.

Science.gov (United States)

Ferreira, Vicente; Sáenz-Navajas, María-Pilar; Campo, Eva; Herrero, Paula; de la Fuente, Arancha; Fernández-Zurbano, Purificación

2016-05-15

This work aims at assessing the aromatic sensory dimensions linked to 6 common wine aroma vectors (N, norisoprenoids; A, branched acids; F, enolones; E, branched ethyl esters; L, fusel alcohols, M, wood compounds) varying in their natural range of occurrence. Wine models were built by adding the vectors at two levels (fractional factorial design 2(VI)) to a de-aromatised aged red wine. Twenty other different models were evaluated by descriptive analysis. Red, black and dried fruits and woody notes were satisfactorily reproduced. Individual vectors explained just 15% of the sensory space, mostly dependent on perceptual interactions. N influences dried and black fruits and suppresses red fruits. A suppresses black fruits and enhances red and dried fruits. F exerts a major role on red fruits. E suppresses dried fruits and modulates black fruits. L is revealed as a strong suppressor of red fruits and particularly of woody notes. Copyright © 2015 Elsevier Ltd. All rights reserved.

Retro-Nasal Aroma Release Is Correlated with Variations in the In-Mouth Air Cavity Volume after Empty Deglutition

Science.gov (United States)

Mishellany-Dutour, Anne; Woda, Alain; Labouré, Hélène; Bourdiol, Pierre; Lachaze, Pauline; Guichard, Elisabeth; Feron, Gilles

2012-01-01

We hypothesized that interindividual differences in motor activities during chewing and/or swallowing were determining factors for the transfer of volatile aroma from the in-mouth air cavity (IMAC) toward the olfactory mucosa. In our first experiment, we looked for changes in IMAC volume after saliva deglutition in 12 healthy subjects. The mean IMAC volume was measured after empty deglutition using an acoustic pharyngometer device. Based on the time course of the IMAC volume after swallowing, we discerned two groups of subjects. The first group displayed a small, constant IMAC volume (2.26 mL ±0.62) that corresponded to a high tongue position. The second group displayed a progressive increase in IMAC (from 6.82 mL ±2.37 to 22.82 mL ±3.04) that corresponded to a progressive lowering of the tongue to its resting position. In our second experiment, we investigated the relationship between IMAC volume changes after deglutition and the level of aroma release at the nostril. For this purpose, the release of menthone was measured at the nostril level in 25 subjects who consumed similar amounts of a mint tablet. The subjects were separated into two groups corresponding to two levels of menthone release: high (H) and low (L). The mean volume of IMAC was measured during and after empty deglutition. Group H displayed a small, constant amplitude of IMAC volume change after deglutition, while Group L displayed a progressive increase in IMAC. It is likely that Group H continuously released the aroma through the veloglossal isthmus as the mint was consumed, while Group L trapped the aroma in the oral cavity and then released it into the nasal cavity upon swallowing. These results show that the in vivo aroma release profile in humans depends closely on the different motor patterns at work during empty deglutition. PMID:22815986

Retro-nasal aroma release is correlated with variations in the in-mouth air cavity volume after empty deglutition.

Directory of Open Access Journals (Sweden)

Anne Mishellany-Dutour

Full Text Available We hypothesized that interindividual differences in motor activities during chewing and/or swallowing were determining factors for the transfer of volatile aroma from the in-mouth air cavity (IMAC toward the olfactory mucosa. In our first experiment, we looked for changes in IMAC volume after saliva deglutition in 12 healthy subjects. The mean IMAC volume was measured after empty deglutition using an acoustic pharyngometer device. Based on the time course of the IMAC volume after swallowing, we discerned two groups of subjects. The first group displayed a small, constant IMAC volume (2.26 mL ±0.62 that corresponded to a high tongue position. The second group displayed a progressive increase in IMAC (from 6.82 mL ±2.37 to 22.82 mL ±3.04 that corresponded to a progressive lowering of the tongue to its resting position. In our second experiment, we investigated the relationship between IMAC volume changes after deglutition and the level of aroma release at the nostril. For this purpose, the release of menthone was measured at the nostril level in 25 subjects who consumed similar amounts of a mint tablet. The subjects were separated into two groups corresponding to two levels of menthone release: high (H and low (L. The mean volume of IMAC was measured during and after empty deglutition. Group H displayed a small, constant amplitude of IMAC volume change after deglutition, while Group L displayed a progressive increase in IMAC. It is likely that Group H continuously released the aroma through the veloglossal isthmus as the mint was consumed, while Group L trapped the aroma in the oral cavity and then released it into the nasal cavity upon swallowing. These results show that the in vivo aroma release profile in humans depends closely on the different motor patterns at work during empty deglutition.

Automatic Seamline Network Generation for Urban Orthophoto Mosaicking with the Use of a Digital Surface Model

Directory of Open Access Journals (Sweden)

Qi Chen

2014-12-01

Full Text Available Intelligent seamline selection for image mosaicking is an area of active research in the fields of massive data processing, computer vision, photogrammetry and remote sensing. In mosaicking applications for digital orthophoto maps (DOMs, the visual transition in mosaics is mainly caused by differences in positioning accuracy, image tone and relief displacement of high ground objects between overlapping DOMs. Among these three factors, relief displacement, which prevents the seamless mosaicking of images, is relatively more difficult to address. To minimize visual discontinuities, many optimization algorithms have been studied for the automatic selection of seamlines to avoid high ground objects. Thus, a new automatic seamline selection algorithm using a digital surface model (DSM is proposed. The main idea of this algorithm is to guide a seamline toward a low area on the basis of the elevation information in a DSM. Given that the elevation of a DSM is not completely synchronous with a DOM, a new model, called the orthoimage elevation synchronous model (OESM, is derived and introduced. OESM can accurately reflect the elevation information for each DOM unit. Through the morphological processing of the OESM data in the overlapping area, an initial path network is obtained for seamline selection. Subsequently, a cost function is defined on the basis of several measurements, and Dijkstra’s algorithm is adopted to determine the least-cost path from the initial network. Finally, the proposed algorithm is employed for automatic seamline network construction; the effective mosaic polygon of each image is determined, and a seamless mosaic is generated. The experiments with three different datasets indicate that the proposed method meets the requirements for seamline network construction. In comparative trials, the generated seamlines pass through fewer ground objects with low time consumption.

HS/GC-MS analyzed chemical composition of the aroma of fruiting bodies of two species of genus Lentinus (Higher Basidiomycetes).

Science.gov (United States)

Mata, Gerardo; Valdez, Karina; Mendoza, Remedios; Trigos, Ángel

2014-01-01

The chemical composition of the aroma of fresh fruiting bodies of the cultivated mushroom Lentinus boryanus is described here and compared with medicinal shiitake mushroom L. edodes. Volatile compounds were analyzed through headspace sampling coupled with gas chromatography-mass spectrometry. The mushrooms under study were grown on different substrates based on barley straw, sugarcane bagasse, oak wood sawdust, and beech leaf litter. It was determined that L. boryanus as well as L. edodes contain an abundant amount of a volatile compound identified as 3-octanone with a sweet fruity aroma. On the other hand, only L. boryanus produced 3-octanol a characteristic aroma of cod liver oil. In total, 10 aromatic compounds were identified, some of which were obtained exclusively in one species or substrate.

Impact of fruit texture on the release and perception of aroma compounds during in vivo consumption using fresh and processed mango fruits.

Science.gov (United States)

Bonneau, Adeline; Boulanger, Renaud; Lebrun, Marc; Maraval, Isabelle; Valette, Jérémy; Guichard, Élisabeth; Gunata, Ziya

2018-01-15

Two fresh (fresh cubic pieces, fresh puree) and two dried (dried cubic pieces, dried powder) products were prepared from a homogenous mango fruit batch to obtain four samples differing in texture. The aromatic profiles were determined by SAFE extraction technique and GC-MS analysis. VOCs released during consumption were trapped by a retronasal aroma-trapping device (RATD) and analysed by GC-MS. Twenty-one terpenes and one ester were identified from the exhaled nose-space. They were amongst the major mango volatile compounds, 10 of which were already reported as being potential key flavour compounds in mango. The in vivo release of aroma compounds was affected by the matrix texture. The intact samples (fresh and dried cubic pieces) released significantly more aroma compounds than disintegrated samples (fresh puree, dried powder). The sensory descriptive analysis findings were in close agreement with the in vivo aroma release data regarding fresh products, in contrast to the dried products. Copyright © 2017 Elsevier Ltd. All rights reserved.

Automatic positioning control device for automatic control rod exchanger

International Nuclear Information System (INIS)

Nasu, Seiji; Sasaki, Masayoshi.

1982-01-01

Purpose: To attain accurate positioning for a control rod exchanger. Constitution: The present position for an automatic control rod exchanger is detected by a synchro generator. An aimed stopping position for the exchanger, a stop instruction range depending on the distantial operation delay in the control system and the inertia-running distance of the mechanical system, and a coincidence confirmation range depending on the required positioning accuracy are previously set. If there is a difference between the present position and the aimed stopping position, the automatic exchanger is caused to run toward the aimed stopping position. A stop instruction is generated upon arrival at the position within said stop instruction range, and a coincidence confirmation signal is generated upon arrival at the position within the coincidence confirmation range. Since uncertain factors such as operation delay in the control system and the inertia-running distance of the mechanical system that influence the positioning accuracy are made definite by the method of actual measurement or the like and the stop instruction range and the coincidence confirmation range are set based on the measured data, the accuracy for the positioning can be improved. (Ikeda, J.)

Automatic fault tree generation in the EPR PSA project

International Nuclear Information System (INIS)

Villatte, N; Nonclercq, P.; Taupy, S.

2012-01-01

Tools (KB3 and Atelier EPS) have been developed at EDF to assist the analysts in building fault trees for PSA (Probabilistic Safety Assessment) and importing them into RiskSpectrum (RiskSpectrum is a Swedish code used at EDF for PSA). System modelling is performed using KB3 software with a knowledge base describing generic classes of components with their behaviour and failure modes. Using these classes of components, the analyst can describe (using a graphical system editor): a simplified system diagram from the mechanical system drawings and functional descriptions, the missions of the studied system (in a form of high level fault trees) and its different configurations for the missions. He can also add specific knowledge about the system. Then, the analyst chooses missions and configurations to specify and launch fault trees generations. From the system description, KB3 produces by backward-chaining on rules, detailed system fault trees. These fault trees are finally imported into RiskSpectrum (they are converted by Atelier EPS into a format readable by RiskSpectrum). KB3 and Atelier EPS have been used to create the majority of the fault trees for the EDF EPR Probabilistic Safety Analysis conducted from November 2009 to March 2010. 25 systems were modelled, and 127 fault trees were automatically generated in a rather short time by different analysts with the help of these tools. A feedback shows a lot of advantages to use KB3 and Atelier EPS: homogeneity and consistency between the different generated fault trees, traceability of modelling, control of modelling and last but not least: the automation of detailed fault tree creation relieves the human analyst of this tedious task so that he can focus his attention on more important tasks: modelling the failure of a function. This industrial application has also helped us gather an interesting feedback from the analysts that should help us improve the handling of the tools. We propose in this paper indeed some

Regulatory analysis for the resolution of Generic Issue 125.II.7 ''Reevaluate Provision to Automatically Isolate Feedwater from Steam Generator During a Line Break''

International Nuclear Information System (INIS)

Basdekas, D.L.

1988-09-01

Generic Issue 125.II.7 addresses the concern related to the automatic isolation of auxiliary feedwater (AFW) to a steam generator with a broken steam or feedwater line. This regulatory analysis provides a quantitative assessment of the costs and benefits associated with the removal of the AFW automatic isolation and concludes that no new regulatory requirements are warranted. 21 refs., 7 tabs

Ventral frontal satiation-mediated responses to food aromas in obese and normal-weight women123

Science.gov (United States)

Eiler, William JA; Dzemidzic, Mario; Case, K Rose; Armstrong, Cheryl LH; Mattes, Richard D; Cyders, Melissa A; Considine, Robert V; Kareken, David A

2014-01-01

Background: Sensory properties of foods promote and guide consumption in hunger states, whereas satiation should dampen the sensory activation of ingestive behaviors. Such activation may be disordered in obese individuals. Objective: Using functional magnetic resonance imaging (fMRI), we studied regional brain responses to food odor stimulation in the sated state in obese and normal-weight individuals targeting ventral frontal regions known to be involved in coding for stimulus reward value. Design: Forty-eight women (25 normal weight; 23 obese) participated in a 2-day (fed compared with fasting) fMRI study while smelling odors of 2 foods and an inedible, nonfood object. Analyses were conducted to permit an examination of both general and sensory-specific satiation (satiation effects specific to a given food). Results: Normal-weight subjects showed significant blood oxygen level–dependent responses in the ventromedial prefrontal cortex (vmPFC) to food aromas compared with responses induced by the odor of an inedible object. Normal-weight subjects also showed general (but not sensory-specific) satiation effects in both the vmPFC and orbitofrontal cortex. Obese subjects showed no differential response to the aromas of food and the inedible object when fasting. Within- and between-group differences in satiation were driven largely by changes in the response to the odor of the inedible stimulus. Responses to food aromas in the obese correlated with trait negative urgency, the tendency toward negative affect-provoked impulsivity. Conclusions: Ventral frontal signaling of reward value may be disordered in obesity, with negative urgency heightening responses to food aromas. The observed nature of responses to food and nonfood stimuli suggests that future research should independently quantify each to fully understand brain reward signaling in obesity. This trial was registered at clinicaltrials.gov as NCT02041039. PMID:24695888

Pollen aroma fingerprint of two sunflower (Helianthus annuus L.) genotypes characterized by different pollen colors.

Science.gov (United States)

Bertoli, Alessandra; Fambrini, Marco; Doveri, Silvia; Leonardi, Michele; Pugliesi, Claudio; Pistelli, Luisa

2011-09-01

Samples of fresh pollen grains, collected from capitula in full bloom from two genotypes of sunflower (Helianthus annuus L.) and characterized by a different color, i.e., white-cream (WC) and orange (O), were analyzed by the HS-SPME (headspacesolid phase microextraction)/GC/MS technique. This study defined for the first time the fingerprint of the sunflower pollen, separated from the disc flowers, to define its contribution to the inflorescence aroma. In the GC/MS fingerprints of the WC and O genotypes, 61 and 62 volatile compounds were identified, respectively. Monoterpene hydrocarbons (34% in O vs. 28% in WC) and sesquiterpene hydrocarbons (37% in O vs. 31% in WC) were ubiquitous in all samples analyzed and represented the main chemical classes. α-Pinene (21% in O vs. 20% in WC) and sabinene (11% in O vs. 6% in WC) were the dominant volatiles, but also a full range of aliphatic hydrocarbons and their oxygenated derivatives gave a decisive contribution to the aroma composition (10% in O vs. 12% in WC). In addition, dendrolasin (3% in O vs. 4% in WC) and some minor constituents such as (E)-hex-2-en-1-ol (0.4% in O vs. 0.1% in WC) were pointed out not only for their contribution to the pollen scent, but also for their well-known role in the plant ecological relationships. Having evaluated two pollen morphs with different carotenoid-based colors, the study sought to highlight also the presence of some volatile precursors or derivatives of these pigments in the aroma. However, the pollen aroma of the two selected genotypes made a specific chemical contribution to the sunflower inflorescence scent without any influence on carotenoid derivatives. 2011 Verlag Helvetica Chimica Acta AG, Zürich.

Modeling and simulation of the generation automatic control of electric power systems; Modelado y simulacion del control automatico de generacion de sistemas electricos de potencia

Energy Technology Data Exchange (ETDEWEB)

Caballero Ortiz, Ezequiel

2002-12-01

This work is devoted to the analysis of the Automatic Control of Electrical Systems Generation of power, as of the information that generates the loop with Load-Frequency Control and the Automatic Voltage Regulator loop. To accomplish the analysis, the control classical theory and feedback control systems concepts are applied. Thus also, the modern theory concepts are employed. The studies are accomplished in the digital computer through the MATLAB program and the available simulation technique in the SIMULINK tool. In this thesis the theoretical and physical concepts of the automatic control of generation are established; dividing it in load frequency control and automatic voltage regulator loops. The mathematical models of the two control loops are established. Later, the models of the elements are interconnected in order to integrate the loop with load frequency control and the digital simulation of the system is carried out. In first instance, the function of the primary control in are - machine, area - multi machine and multi area - multi machine power systems, is analyzed. Then, the automatic control of generation of the area and multi area power systems is studied. The economic dispatch concept is established and with this plan the power system multi area is simulated, there in after the energy exchange among areas in stationary stage is studied. The mathematical models of the component elements of the control loop of the automatic voltage regulator are interconnected. Data according to the nature of each component are generated and their behavior is simulated to analyze the system response. The two control loops are interconnected and a simulation is carry out with data generated previously, examining the performance of the automatic control of generation and the interaction between the two control loops. Finally, the Poles Positioning and the Optimum Control techniques of the modern control theory are applied to the automatic control of an area generation

Automatic generation of data merging program codes.

OpenAIRE

Hyensook, Kim; Oussena, Samia; Zhang, Ying; Clark, Tony

2010-01-01

Data merging is an essential part of ETL (Extract-Transform-Load) processes to build a data warehouse system. To avoid rewheeling merging techniques, we propose a Data Merging Meta-model (DMM) and its transformation into executable program codes in the manner of model driven engineering. DMM allows defining relationships of different model entities and their merging types in conceptual level. Our formalized transformation described using ATL (ATLAS Transformation Language) enables automatic g...

Automatic Generation of 3D Caricatures Based on Artistic Deformation Styles.

Science.gov (United States)

Clarke, Lyndsey; Chen, Min; Mora, Benjamin

2011-06-01

Caricatures are a form of humorous visual art, usually created by skilled artists for the intention of amusement and entertainment. In this paper, we present a novel approach for automatic generation of digital caricatures from facial photographs, which capture artistic deformation styles from hand-drawn caricatures. We introduced a pseudo stress-strain model to encode the parameters of an artistic deformation style using "virtual" physical and material properties. We have also developed a software system for performing the caricaturistic deformation in 3D which eliminates the undesirable artifacts in 2D caricaturization. We employed a Multilevel Free-Form Deformation (MFFD) technique to optimize a 3D head model reconstructed from an input facial photograph, and for controlling the caricaturistic deformation. Our results demonstrated the effectiveness and usability of the proposed approach, which allows ordinary users to apply the captured and stored deformation styles to a variety of facial photographs.

HELAC-Onia: an automatic matrix element generator for heavy quarkonium physics

CERN Document Server

Shao, Hua-Sheng

2013-01-01

By the virtues of the Dyson-Schwinger equations, we upgrade the published code \\mtt{HELAC} to be capable to calculate the heavy quarkonium helicity amplitudes in the framework of NRQCD factorization, which we dub \\mtt{HELAC-Onia}. We rewrote the original \\mtt{HELAC} to make the new program be able to calculate helicity amplitudes of multi P-wave quarkonium states production at hadron colliders and electron-positron colliders by including new P-wave off-shell currents. Therefore, besides the high efficiencies in computation of multi-leg processes within the Standard Model, \\mtt{HELAC-Onia} is also sufficiently numerical stable in dealing with P-wave quarkonia (e.g. $h_{c,b},\\chi_{c,b}$) and P-wave color-octet intermediate states. To the best of our knowledge, it is a first general-purpose automatic quarkonium matrix elements generator based on recursion relations on the market.

Automatic control of nuclear power plants

International Nuclear Information System (INIS)

Jover, P.

1976-01-01

The fundamental concepts in automatic control are surveyed, and the purpose of the automatic control of pressurized water reactors is given. The response characteristics for the main components are then studied and block diagrams are given for the main control loops (turbine, steam generator, and nuclear reactors) [fr

Automatic User Interface Generation for Visualizing Big Geoscience Data

Science.gov (United States)

Yu, H.; Wu, J.; Zhou, Y.; Tang, Z.; Kuo, K. S.

2016-12-01

Along with advanced computing and observation technologies, geoscience and its related fields have been generating a large amount of data at an unprecedented growth rate. Visualization becomes an increasingly attractive and feasible means for researchers to effectively and efficiently access and explore data to gain new understandings and discoveries. However, visualization has been challenging due to a lack of effective data models and visual representations to tackle the heterogeneity of geoscience data. We propose a new geoscience data visualization framework by leveraging the interface automata theory to automatically generate user interface (UI). Our study has the following three main contributions. First, geoscience data has its unique hierarchy data structure and complex formats, and therefore it is relatively easy for users to get lost or confused during their exploration of the data. By applying interface automata model to the UI design, users can be clearly guided to find the exact visualization and analysis that they want. In addition, from a development perspective, interface automaton is also easier to understand than conditional statements, which can simplify the development process. Second, it is common that geoscience data has discontinuity in its hierarchy structure. The application of interface automata can prevent users from suffering automation surprises, and enhance user experience. Third, for supporting a variety of different data visualization and analysis, our design with interface automata could also make applications become extendable in that a new visualization function or a new data group could be easily added to an existing application, which reduces the overhead of maintenance significantly. We demonstrate the effectiveness of our framework using real-world applications.

Automatic Generation of Mashups for Personalized Commerce in Digital TV by Semantic Reasoning

Science.gov (United States)

Blanco-Fernández, Yolanda; López-Nores, Martín; Pazos-Arias, José J.; Martín-Vicente, Manuela I.

The evolution of information technologies is consolidating recommender systems as essential tools in e-commerce. To date, these systems have focused on discovering the items that best match the preferences, interests and needs of individual users, to end up listing those items by decreasing relevance in some menus. In this paper, we propose extending the current scope of recommender systems to better support trading activities, by automatically generating interactive applications that provide the users with personalized commercial functionalities related to the selected items. We explore this idea in the context of Digital TV advertising, with a system that brings together semantic reasoning techniques and new architectural solutions for web services and mashups.

True cooking aroma or artefact. 15N gives the answer

International Nuclear Information System (INIS)

Metro, F.; Boudaud, N.; Dumont, J.P.

1994-01-01

In order to determine the respective contributions of the various nitrous precursor families in aroma preparations, the usually added amino acids were substituted with 15 N isotope labelled homologous components. Results concerning isotope ratios for the volatile fraction nitrous components collected from poultry meat aromatic preparations, are presented. Terminal product labelling appears to allow for a better determination of the substrate and functional additive contributions. 4 figs., 6 refs

An Algorithm to Automatically Generate the Combinatorial Orbit Counting Equations

Science.gov (United States)

Melckenbeeck, Ine; Audenaert, Pieter; Michoel, Tom; Colle, Didier; Pickavet, Mario

2016-01-01

Graphlets are small subgraphs, usually containing up to five vertices, that can be found in a larger graph. Identification of the graphlets that a vertex in an explored graph touches can provide useful information about the local structure of the graph around that vertex. Actually finding all graphlets in a large graph can be time-consuming, however. As the graphlets grow in size, more different graphlets emerge and the time needed to find each graphlet also scales up. If it is not needed to find each instance of each graphlet, but knowing the number of graphlets touching each node of the graph suffices, the problem is less hard. Previous research shows a way to simplify counting the graphlets: instead of looking for the graphlets needed, smaller graphlets are searched, as well as the number of common neighbors of vertices. Solving a system of equations then gives the number of times a vertex is part of each graphlet of the desired size. However, until now, equations only exist to count graphlets with 4 or 5 nodes. In this paper, two new techniques are presented. The first allows to generate the equations needed in an automatic way. This eliminates the tedious work needed to do so manually each time an extra node is added to the graphlets. The technique is independent on the number of nodes in the graphlets and can thus be used to count larger graphlets than previously possible. The second technique gives all graphlets a unique ordering which is easily extended to name graphlets of any size. Both techniques were used to generate equations to count graphlets with 4, 5 and 6 vertices, which extends all previous results. Code can be found at https://github.com/IneMelckenbeeck/equation-generator and https://github.com/IneMelckenbeeck/graphlet-naming. PMID:26797021

Çeşitli Sake Örneklerinde Aroma Maddeleri Üzerine Araştırmalar

Directory of Open Access Journals (Sweden)

İsmail Yavaş

2015-02-01

Full Text Available Çeşitli sake örneklerinin aroma maddeleri yönünden zenginleştirilmesinden sonra gazkromatografik ve masspektrometrik araştırmalarda çok sayıda uçucu aroma komponentleri ayrılabilmiş ve bazıları tanımlanmıştır. 45 komponentin kantitatif değerlendirilmesinde olduğu gibi aromagramların karşılaştırılması, kantitatif olarak aroma maddeleri yönünden çeşitli örnekler arasında çok açık farklılıklar olduğunu göstermektedir. Bazı komponentlerde orijinal (Japonya’da üretilmiş sake örneği ile Türk sake örnekleri arasında belirgin farklılıklar bulunmaktadır. Japon sakesinin Türk sake örneklerine oranla göze batan bir şekilde az miktarda Dietilsüksinat ve fazla miktarda 3-Hidroksibutirikasit etilesteri ile 3-Metil-1-butil asetat içerdiği açıkça görülmektedir.

Aroma changes in fresh bell peppers (Capsicum annuum) after hot-air drying.

NARCIS (Netherlands)

Luning, P.A.; Yuksel, D.; Vuurst de Vries, van R.; Roozen, J.P.

1995-01-01

The aroma of fresh and hot-air dried bell peppers (Capsicum annuum) was evaluated by sensory and instrumental methods. Hot-air drying decreased levels of the odor compounds (Z)-3-hexenal, 2-heptanone, (Z)-2-hexenal, (E)-2-hexenal, hexanol, (Z)-3-hexanol, (E)-2-hexenol, and linalool, which have

Combinatory Effects of Texture and Aroma Modification on Taste Perception of Model Gels

NARCIS (Netherlands)

Knoop, J.E.; Sala, G.; Smit, G.; Stieger, M.A.

2013-01-01

In this study, the effects of texture modification and aroma-induced sweetness enhancement were systematically investigated in apple-flavored semi-solid Na-caseinate gels. Gels containing apple juice as a basic flavor were developed differing in stiffness, brittleness and serum release (texture

Molecular structural differences between low methoxy pectins induced by pectin methyl esterase II: effects on texture, release and perception of aroma in gels of similar modulus of elasticity.

Science.gov (United States)

Kim, Yang; Kim, Young-Suk; Yoo, Sang-Ho; Kim, Kwang-Ok

2014-02-15

Six low-methoxy pectins with different degrees of methylesterification and amidation, and molecular weights were used to prepare gels with similar moduli of elasticity by varying the concentrations of pectin and calcium phosphate. Five aroma compounds were added to the gels and their sensory textural properties, release and perception of aromas were investigated. Sensory firmness, springiness, adhesiveness, chewiness and cohesiveness differed according to the gel type, even though the moduli of elasticity were not significantly different (ppectin exhibited the lowest release and perception for all the aroma compounds, while pectin-methylesterase-treated pectin gels exhibited relatively higher aroma release and perception. These results showed that the structural properties of pectins and gelling factors that increase the non-polar character of the gel matrices could decrease the release and perception of aromas in pectin gel systems. Copyright © 2013 Elsevier Ltd. All rights reserved.

Gas Chromatography-Mass Spectrometry-Olfactometry To Control the Aroma Fingerprint of Extra Virgin Olive Oil from Three Tunisian Cultivars at Three Harvest Times.

Science.gov (United States)

Ben Brahim, Samia; Amanpour, Asghar; Chtourou, Fatma; Kelebek, Hasim; Selli, Serkan; Bouaziz, Mohamed

2018-03-21

Gas chromatography-mass spectrometry-olfactometry was used for the analysis of volatile compounds and key odorants of three less studied Tunisian olive oil cultivars for the first time. A total of 42 aroma compounds were identified and quantified in extra virgin olive oils. The present study revealed that the most dominant volatiles in olive oil samples qualitatively and quantitatively were aldehydes and alcohols, followed by terpenes and esters. Indeed, chemometric analysis has shown a correlation between chemical compounds and sensory properties. The determination of aroma-active compounds of olive oil samples was carried out using aroma extract dilution analysis. A total of 15 aroma-active compounds were detected in the aromatic extract of extra virgin olive oil, of which 14 were identified. On the basis of the flavor dilution (FD) factor, the most potent aromatic active compound was hexanal (FD = 512) in Fakhari olive oil, (FD = 256) in Touffehi oils, and (FD = 128) in Jemri olive oil.

Automatic generation of bioinformatics tools for predicting protein-ligand binding sites.

Science.gov (United States)

Komiyama, Yusuke; Banno, Masaki; Ueki, Kokoro; Saad, Gul; Shimizu, Kentaro

2016-03-15

Predictive tools that model protein-ligand binding on demand are needed to promote ligand research in an innovative drug-design environment. However, it takes considerable time and effort to develop predictive tools that can be applied to individual ligands. An automated production pipeline that can rapidly and efficiently develop user-friendly protein-ligand binding predictive tools would be useful. We developed a system for automatically generating protein-ligand binding predictions. Implementation of this system in a pipeline of Semantic Web technique-based web tools will allow users to specify a ligand and receive the tool within 0.5-1 day. We demonstrated high prediction accuracy for three machine learning algorithms and eight ligands. The source code and web application are freely available for download at http://utprot.net They are implemented in Python and supported on Linux. shimizu@bi.a.u-tokyo.ac.jp Supplementary data are available at Bioinformatics online. © The Author 2015. Published by Oxford University Press.

Parameter optimization of differential evolution algorithm for automatic playlist generation problem

Science.gov (United States)

Alamag, Kaye Melina Natividad B.; Addawe, Joel M.

2017-11-01

With the digitalization of music, the number of collection of music increased largely and there is a need to create lists of music that filter the collection according to user preferences, thus giving rise to the Automatic Playlist Generation Problem (APGP). Previous attempts to solve this problem include the use of search and optimization algorithms. If a music database is very large, the algorithm to be used must be able to search the lists thoroughly taking into account the quality of the playlist given a set of user constraints. In this paper we perform an evolutionary meta-heuristic optimization algorithm, Differential Evolution (DE) using different combination of parameter values and select the best performing set when used to solve four standard test functions. Performance of the proposed algorithm is then compared with normal Genetic Algorithm (GA) and a hybrid GA with Tabu Search. Numerical simulations are carried out to show better results from Differential Evolution approach with the optimized parameter values.

Aroma characterization of tangerine hybrids by gas-chromatography-olfactometry and sensory evaluation

Science.gov (United States)

Although a total of 150 volatiles were detected by GC-MS, only 49 aroma active peaks were found in a consensus by the three panelists. Aldehydes were the most important group with odor activity, as well as monoterpenes, esters, alcohols and ketones. 1,8-Cineole, ·-myrcene, (E,E)-2,4-nonadienal, hexa...

Method and Tool for Design Process Navigation and Automatic Generation of Simulation Models for Manufacturing Systems

Science.gov (United States)

Nakano, Masaru; Kubota, Fumiko; Inamori, Yutaka; Mitsuyuki, Keiji

Manufacturing system designers should concentrate on designing and planning manufacturing systems instead of spending their efforts on creating the simulation models to verify the design. This paper proposes a method and its tool to navigate the designers through the engineering process and generate the simulation model automatically from the design results. The design agent also supports collaborative design projects among different companies or divisions with distributed engineering and distributed simulation techniques. The idea was implemented and applied to a factory planning process.

Role of Glycosidic Aroma Precursors on the odorant profiles of Grenache noir and Syrah Wines from the Rhone valley. Part 2: characterisation of derived compounds

Directory of Open Access Journals (Sweden)

Marie A. Segurel

2009-12-01

Significance and impact of study: GC-Olfactometry coupled with GCMS were good techniques to indentify and apreciate the odorants generated from glycoconjugates in the wines of Syrah and Grenache Noir, but in the context of a blend of odors, these techniques showed their limits and did not permit to determine the real impact of a molecule in the global aroma of the wine perceived by the taster. Other methods as additive techniques should be used to complete this study.

Automatic Generation of Test Cases from UML Models

Directory of Open Access Journals (Sweden)

Constanza Pérez

2018-04-01

Full Text Available [Context] The growing demand for high-quality software has caused the industry to incorporate processes to enable them to comply with these standards, but increasing the cost of development. A strategy to reduce this cost is to incorporate quality evaluations from early stages of software development. A technique that facilitates this evaluation is the model-based testing, which allows to generate test cases at early phases using as input the conceptual models of the system. [Objective] In this paper, we introduce TCGen, a tool that enables the automatic generation of abstract test cases starting from UML conceptual models. [Method] The design and implementation of TCGen, a technique that applies different testing criteria to class diagrams and state transition diagrams to generates test cases, is presented as a model-based testing approach. To do that, TCGen uses UML models, which are widely used at industry and a set of algorithms that recognize the concepts in the models in order to generate abstract test cases. [Results] An exploratory experimental evaluation has been performed to compare the TCGen tool with traditional testing. [Conclusions] Even though the exploratory evaluation shows promising results, it is necessary to perform more empirical evaluations in order to generalize the results. Abstract (in Spanish: [Contexto] La creciente demanda de software de alta calidad ha provocado que la industria incorpore procesos para permitirles cumplir con estos estándares, pero aumentando el costo del desarrollo. Una estrategia para reducir este costo es incorporar evaluaciones de calidad desde las primeras etapas del desarrollo del software. Una técnica que facilita esta evaluación es la prueba basada en modelos, que permite generar casos de prueba en fases tempranas utilizando como entrada los modelos conceptuales del sistema. [Objetivo] En este artículo, presentamos TCGen, una herramienta que permite la generación automática de casos de

Thai Automatic Speech Recognition

National Research Council Canada - National Science Library

Suebvisai, Sinaporn; Charoenpornsawat, Paisarn; Black, Alan; Woszczyna, Monika; Schultz, Tanja

2005-01-01

.... We focus on the discussion of the rapid deployment of ASR for Thai under limited time and data resources, including rapid data collection issues, acoustic model bootstrap, and automatic generation of pronunciations...

The Changes in Color, Soluble Sugars, Organic Acids, Anthocyanins and Aroma Components in “Starkrimson” during the Ripening Period in China

Directory of Open Access Journals (Sweden)

Yulian Liu

2016-06-01

Full Text Available “Starkrimson” is a traditional apple cultivar that was developed a long time ago and was widely cultivated in the arid region of the northern Wei River of China. However, little information regarding the quality characteristics of “Starkrimson” fruit has been reported in this area. To elucidate these characteristics, the color, soluble sugars, organic acids, anthocyanins and aroma components were measured during the ripening period through the use of high performance liquid chromatography (HPLC and gas chromatography-mass spectrometry (GC-MS. The results indicated that the changes in anthocyanin contents took place later than the changes in the Commission International Eclairage (CIE parameters. Meanwhile, cyanidin 3-galactoside (cy3-gal, fructose, sucrose, glucose and malic acid were the primary organic compounds, and 1-butanol-2-methyl-acetate, 2-hexenal and 1-hexanol were the most abundant aroma components in the skin. Furthermore, rapidly changing soluble sugars and organic acid synchronization took place in the early ripening period, while rapidly changing aroma components occurred later, on the basis of fresh weight. This result suggested that the production of aroma components might be a useful index of apple maturity.

Influence of Fermentation Temperature, Yeast Strain, and Grape Juice on the Aroma Chemistry and Sensory Profile of Sauvignon Blanc Wines.

Science.gov (United States)

Deed, Rebecca C; Fedrizzi, Bruno; Gardner, Richard C

2017-10-11

Sauvignon blanc wine, balanced by herbaceous and tropical aromas, is fermented at low temperatures (10-15 °C). Anecdotal accounts from winemakers suggest that cold fermentations produce and retain more "fruity" aroma compounds; nonetheless, studies have not confirmed why low temperatures are optimal for Sauvignon blanc. Thirty-two aroma compounds were quantitated from two Marlborough Sauvignon blanc juices fermented at 12.5 and 25 °C, using Saccharomyces cerevisiae strains EC1118, L-1528, M2, and X5. Fourteen compounds were responsible for driving differences in aroma chemistry. The 12.5 °C-fermented wines had lower 3-mercaptohexan-1-ol (3MH) and higher alcohols but increased fruity acetate esters. However, a sensory panel did not find a significant difference between fruitiness in 75% of wine pairs based on fermentation temperature, in spite of chemical differences. For wine pairs with significant differences (25%), the 25 °C-fermented wines were fruitier than the 12.5 °C-fermented wines, with high fruitiness associated with 3MH. We propose that the benefits of low fermentation temperatures are not derived from increased fruitiness but a better balance between fruitiness and greenness. Even so, since 75% of wines showed no significant difference, higher fermentation temperatures could be utilized without detriment, lowering costs for the wine industry.

AUTOCASK (AUTOmatic Generation of 3-D CASK models). A microcomputer based system for shipping cask design review analysis

International Nuclear Information System (INIS)

Gerhard, M.A.; Sommer, S.C.

1995-04-01

AUTOCASK (AUTOmatic Generation of 3-D CASK models) is a microcomputer-based system of computer programs and databases developed at the Lawrence Livermore National Laboratory (LLNL) for the structural analysis of shipping casks for radioactive material. Model specification is performed on the microcomputer, and the analyses are performed on an engineering workstation or mainframe computer. AUTOCASK is based on 80386/80486 compatible microcomputers. The system is composed of a series of menus, input programs, display programs, a mesh generation program, and archive programs. All data is entered through fill-in-the-blank input screens that contain descriptive data requests

AUTOCASK (AUTOmatic Generation of 3-D CASK models). A microcomputer based system for shipping cask design review analysis

Energy Technology Data Exchange (ETDEWEB)

Gerhard, M.A.; Sommer, S.C. [Lawrence Livermore National Lab., CA (United States)

1995-04-01

AUTOCASK (AUTOmatic Generation of 3-D CASK models) is a microcomputer-based system of computer programs and databases developed at the Lawrence Livermore National Laboratory (LLNL) for the structural analysis of shipping casks for radioactive material. Model specification is performed on the microcomputer, and the analyses are performed on an engineering workstation or mainframe computer. AUTOCASK is based on 80386/80486 compatible microcomputers. The system is composed of a series of menus, input programs, display programs, a mesh generation program, and archive programs. All data is entered through fill-in-the-blank input screens that contain descriptive data requests.

A new PID controller design for automatic generation control of hydro power systems

Energy Technology Data Exchange (ETDEWEB)

Khodabakhshian, A.; Hooshmand, R. [Electrical Engineering Department, University of Isfahan (Iran)

2010-06-15

This paper presents a new robust PID controller for automatic generation control (AGC) of hydro turbine power systems. The method is mainly based on a maximum peak resonance specification that is graphically supported by the Nichols chart. The open-loop frequency response curve is tangent to a specified ellipse and this makes the method to be efficient for controlling the overshoot, the stability and the dynamics of the system. Comparative results of this new load frequency controller with a conventional PI one and also with another PID controller design tested on a multimachine power system show the improvement in system damping remarkably. The region of acceptable performance of the new PID controller covers a wide range of operating and system conditions. (author)

Altered Levels of Aroma and Volatiles by Metabolic Engineering of Shikimate Pathway Genes in Tomato Fruits

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Vered Tzin

2015-06-01

Full Text Available The tomato (Solanum lycopersicum fruit is an excellent source of antioxidants, dietary fibers, minerals and vitamins and therefore has been referred to as a “functional food”. Ripe tomato fruits produce a large number of specialized metabolites including volatile organic compounds. These volatiles serve as key components of the tomato fruit flavor, participate in plant pathogen and herbivore defense, and are used to attract seed dispersers. A major class of specialized metabolites is derived from the shikimate pathway followed by aromatic amino acid biosynthesis of phenylalanine, tyrosine and tryptophan. We attempted to modify tomato fruit flavor by overexpressing key regulatory genes in the shikimate pathway. Bacterial genes encoding feedback-insensitive variants of 3-Deoxy-D-Arabino-Heptulosonate 7-Phosphate Synthase (DAHPS; AroG209-9 and bi-functional Chorismate Mutase/Prephenate Dehydratase (CM/PDT; PheA12 were expressed under the control of a fruit-specific promoter. We crossed these transgenes to generate tomato plants expressing both the AroG209 and PheA12 genes. Overexpression of the AroG209-9 gene had a dramatic effect on the overall metabolic profile of the fruit, including enhanced levels of multiple volatile and non-volatile metabolites. In contrast, the PheA12 overexpression line exhibited minor metabolic effects compared to the wild type fruit. Co-expression of both the AroG209-9 and PheA12 genes in tomato resulted overall in a similar metabolic effect to that of expressing only the AroG209-9 gene. However, the aroma ranking attributes of the tomato fruits from PheA12//AroG209-9 were unique and different from those of the lines expressing a single gene, suggesting a contribution of the PheA12 gene to the overall metabolic profile. We suggest that expression of bacterial genes encoding feedback-insensitive enzymes of the shikimate pathway in tomato fruits provides a useful metabolic engineering tool for the modification of

Automatic generation control with thyristor controlled series compensator including superconducting magnetic energy storage units

Directory of Open Access Journals (Sweden)

Saroj Padhan

2014-09-01

Full Text Available In the present work, an attempt has been made to understand the dynamic performance of Automatic Generation Control (AGC of multi-area multi-units thermal–thermal power system with the consideration of Reheat turbine, Generation Rate Constraint (GRC and Time delay. Initially, the gains of the fuzzy PID controller are optimized using Differential Evolution (DE algorithm. The superiority of DE is demonstrated by comparing the results with Genetic Algorithm (GA. After that performance of Thyristor Controlled Series Compensator (TCSC has been investigated. Further, a TCSC is placed in the tie-line and Superconducting Magnetic Energy Storage (SMES units are considered in both areas. Finally, sensitivity analysis is performed by varying the system parameters and operating load conditions from their nominal values. It is observed that the optimum gains of the proposed controller need not be reset even if the system is subjected to wide variation in loading condition and system parameters.

Automatic generation of investigator bibliographies for institutional research networking systems.

Science.gov (United States)

Johnson, Stephen B; Bales, Michael E; Dine, Daniel; Bakken, Suzanne; Albert, Paul J; Weng, Chunhua

2014-10-01

Publications are a key data source for investigator profiles and research networking systems. We developed ReCiter, an algorithm that automatically extracts bibliographies from PubMed using institutional information about the target investigators. ReCiter executes a broad query against PubMed, groups the results into clusters that appear to constitute distinct author identities and selects the cluster that best matches the target investigator. Using information about investigators from one of our institutions, we compared ReCiter results to queries based on author name and institution and to citations extracted manually from the Scopus database. Five judges created a gold standard using citations of a random sample of 200 investigators. About half of the 10,471 potential investigators had no matching citations in PubMed, and about 45% had fewer than 70 citations. Interrater agreement (Fleiss' kappa) for the gold standard was 0.81. Scopus achieved the best recall (sensitivity) of 0.81, while name-based queries had 0.78 and ReCiter had 0.69. ReCiter attained the best precision (positive predictive value) of 0.93 while Scopus had 0.85 and name-based queries had 0.31. ReCiter accesses the most current citation data, uses limited computational resources and minimizes manual entry by investigators. Generation of bibliographies using named-based queries will not yield high accuracy. Proprietary databases can perform well but requite manual effort. Automated generation with higher recall is possible but requires additional knowledge about investigators. Copyright © 2014 Elsevier Inc. All rights reserved.

Extraction and GC determination of volatile aroma compounds from extracts of three plant species of the Apiaceae family

Science.gov (United States)

Stan, M.; Soran, M. L.; Varodi, C.; Lung, I.; Copolovici, L.; MǎruÅ£oiu, C.

2013-11-01

Parsley (Petroselinum crispum), dill (Anethum graveolens) and celery (Apium graveolens), three aromatic plants belonging to the Apiaceae (Umbelliferae) botanical family, were selected as sources of essential or volatile oils. Essential oils are composed of a large diversity of volatile aroma compounds. Plant-derived essential oils and extracts have long been used as natural agents in food preservation, pharmaceuticals and medicinal therapies. In the present study, the plant extracts from leaves of parsley, dill and celery, were obtained by maceration, ultrasound-assisted extraction and microwave-assisted extraction. All extractions were performed at 30°C, using different solvents (ethanol, diethyl ether, n-hexane) and solvent mixtures (1:1, v/v). The most effective solvent system for the extraction of volatile aroma compounds was diethyl ether - n-hexane (1:1, v/v). Extraction efficiency and determination of aroma volatiles were performed by GC-FID and GC-MS, respectively. The major volatile compounds present in plant extracts were myristicin, α-phellandrene, β-phellandrene, 1,3,8-p-menthatriene, apiol, dill ether and allyl phenoxyacetate.

Recuperação e concentração de componentes do aroma de caju (Anacardium occidentale L. por pervaporação Recovery of aroma compounds of cashew apple fruit (Anacardium occidentale L. by pervaporation

Directory of Open Access Journals (Sweden)

André von Randow de Assis

2007-06-01

Full Text Available A pervaporação é um processo de separação por membranas, no qual misturas líquidas são fracionadas devido à sua vaporização parcial através de uma membrana densa de permeabilidade seletiva. Este processo pode ser utilizado na recuperação e concentração de componentes de aromas. O objetivo deste trabalho foi avaliar a pervaporação para obtenção de um extrato natural de aroma de caju, que poderá ser utilizado como aditivo na indústria de alimentos. Polpa de caju foi a matéria-prima utilizada no trabalho. O processo de pervaporação foi conduzido a 25 e 35 °C em membranas de polidimetilsiloxano. Foram recolhidas amostras do suco de caju, no início e ao final do processo, e do permeado para a caracterização do perfil aromático através de CG-EM. O processo de pervaporação apresentou um alto fluxo de permeado para o suco de caju, 0,11 e 0,17 kg.hm-2 a 25 e 35 °C, respectivamente. Os cromatogramas revelaram um grande aumento no número de picos nas amostras de permeado em relação aos cromatogramas das amostras do suco de caju original, sendo que cerca de 50% dos componentes identificados no permeado apresentaram um acréscimo em suas áreas em relação aos do suco original, indicando a potencialidade deste processo para a concentração do aroma de caju.Pervaporation is a membrane separation process in which components from liquid mixtures are fractionated due to their partial vaporisation through a dense selective membrane. This process can be used to recover aroma compounds. The objective of this work was to evaluate the pervaporation to obtain a natural aroma extract from cashew apple fruit, which can be used as an additive in the food industry. Cashew pulp was used as raw material. Pervaporation was carried out at 25 and 35 °C using polymethylsiloxane membranes. Samples of the cashew juice in the beginning and at the end of the pervaporation and from the permeate were picked to characterise the aromatic profile

Does oolong tea (Camellia sinensis) made from a combination of leaf and stem smell more aromatic than leaf-only tea? Contribution of the stem to oolong tea aroma.

Science.gov (United States)

Zeng, Lanting; Zhou, Ying; Fu, Xiumin; Mei, Xin; Cheng, Sihua; Gui, Jiadong; Dong, Fang; Tang, Jinchi; Ma, Shengzhou; Yang, Ziyin

2017-12-15

The raw materials used to make oolong tea (Camellia sinensis) are a combination of leaf and stem. Oolong tea made from leaf and stem is thought to have a more aromatic smell than leaf-only tea. However, there is no available evidence to support the viewpoint. In this study, sensory evaluation and detailed characterization of emitted and internal volatiles (not readily emitted, but stored in samples) of dry oolong teas and infusions indicated that the presence of stem did not significantly improve the total aroma characteristics. During the enzyme-active processes, volatile monoterpenes and theanine were accumulated more abundantly in stem than in leaf, while jasmine lactone, indole, and trans-nerolidol were lower in stem than in leaf. Tissue-specific aroma-related gene expression and availability of precursors of aroma compounds resulted in different aroma distributions in leaf and stem. This study presents the first determination of the contribution of stem to oolong tea aroma. Copyright © 2017 Elsevier Ltd. All rights reserved.

Design and construction of a graphical interface for automatic generation of simulation code GEANT4

International Nuclear Information System (INIS)

Driss, Mozher; Bouzaine Ismail

2007-01-01

This work is set in the context of the engineering studies final project; it is accomplished in the center of nuclear sciences and technologies in Sidi Thabet. This project is about conceiving and developing a system based on graphical user interface which allows an automatic codes generation for simulation under the GEANT4 engine. This system aims to facilitate the use of GEANT4 by scientific not necessary expert in this engine and to be used in different areas: research, industry and education. The implementation of this project uses Root library and several programming languages such as XML and XSL. (Author). 5 refs

Automatic schema evolution in Root

International Nuclear Information System (INIS)

Brun, R.; Rademakers, F.

2001-01-01

ROOT version 3 (spring 2001) supports automatic class schema evolution. In addition this version also produces files that are self-describing. This is achieved by storing in each file a record with the description of all the persistent classes in the file. Being self-describing guarantees that a file can always be read later, its structure browsed and objects inspected, also when the library with the compiled code of these classes is missing. The schema evolution mechanism supports the frequent case when multiple data sets generated with many different class versions must be analyzed in the same session. ROOT supports the automatic generation of C++ code describing the data objects in a file

Studies on the aroma of different species and strains of Pleurotus measured by GC/MS, sensory analysis and electronic nose

OpenAIRE

Renata Zawirska-Wojtasiak; Marek Siwulski; Sylwia Mildner-Szkudlarz; Erwin Wąsowicz

2009-01-01

The aroma of several strains of Pleurotus ostreatus, Pleurotus citrinopileatus and Pleurotus djamor was studied by GC/MS. Three main mushrooms aroma constituents: 3-octanol, 3-octanone and 1-octen-3-ol were taken into account for quantitative measurements. The highest amount of 1-octen-3-ol was recorded in P. ostreatus, while considerably lower amounts in P. citrinopileatus. Sensory profile analysis as well as the electronic nose also varied between the three species of Pleurotus. Chiral gas ...

Study of aroma formation and transformation during the manufacturing process of Biluochun green tea in Yunnan Province by HS-SPME and GC-MS.

Science.gov (United States)

Wang, Chen; Lv, Shidong; Wu, Yuanshuang; Lian, Ming; Gao, Xuemei; Meng, Qingxiong

2016-10-01

Biluochun is a typical non-fermented tea and is also famous for its unique aroma in China. Few studies have been performed to evaluate the effect of the manufacturing process on the formation and content of its aroma. The volatile components were extracted at different manufacturing process steps of Biluochun green tea using fully automated headspace solid-phase microextraction (HS-SPME) and further characterised by gas chromatography-mass spectrometry (GC-MS). Among 67 volatile components collected, the fractions of linalool oxides, β-ionone, phenylacetaldehyde, aldehydes, ketones, and nitrogen compounds were increased while alcohols and hydrocarbons declined during the manufacturing process. The aroma compounds decreased the most during the drying steps. We identified a number of significantly changed components that can be used as markers and quality control during the producing process of Biluochun. The drying step played a major role in the aroma formation of green tea products and should be the most important step for quality control. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

Distinctive exotic flavor and aroma compounds of some exotic tropical fruits and berries: a review.

Science.gov (United States)

Lasekan, Ola; Abbas, Kassim A

2012-01-01

The characteristic flavor of exotic tropical fruits is one of their most attractive attributes to consumers. In this article, the enormous diversity of exotic fruit flavors is reviewed. Classifying some of the exotic fruits into two classes on the basis of whether esters or terpenes predominate in the aroma was also attempted. Indeed, as far as exotic tropical fruits are concerned, the majority of fruits have terpenes predominating in their aroma profile. Some of the fruits in this group are the Amazonian fruits such as pitanga, umbu-caja, camu-camu, garcinia, and bacuri. The ester group is made up of rambutan, durians, star fruit, snake fruit, acerola, tamarind, sapodilla, genipap, soursop, cashew, melon, jackfruit, and cupuacu respectively. Also, the role of sulphur-volatiles in some of the exotic fruits is detailed.

Automation and Robotics for Human Mars Exploration (AROMA)

Science.gov (United States)

Hofmann, Peter; von Richter, Andreas

2003-01-01

Automation and Robotics (A&R) systems are a key technology for Mars exploration. All over the world initiatives in this field aim at developing new A&R systems and technologies for planetary surface exploration. From December 2000 to February 2002 Kayser-Threde GmbH, Munich, Germany lead a study called AROMA (Automation and Robotics for Human Mars Exploration) under ESA contract in order to define a reference architecture of A&R elements in support of a human Mars exploration program. One of the goals of this effort is to initiate new developments and to maintain the competitiveness of European industry within this field. c2003 Published by Elsevier Science Ltd.

Towards unifying inheritance and automatic program specialization

DEFF Research Database (Denmark)

Schultz, Ulrik Pagh

2002-01-01

with covariant specialization to control the automatic application of program specialization to class members. Lapis integrates object-oriented concepts, block structure, and techniques from automatic program specialization to provide both a language where object-oriented designs can be e#ciently implemented......Inheritance allows a class to be specialized and its attributes refined, but implementation specialization can only take place by overriding with manually implemented methods. Automatic program specialization can generate a specialized, effcient implementation. However, specialization of programs...

Volatile Compound Profiling by HS-SPME/GC-MS-FID of a Core Olive Cultivar Collection as a Tool for Aroma Improvement of Virgin Olive Oil

Directory of Open Access Journals (Sweden)

Lourdes García-Vico

2017-01-01

Full Text Available Virgin olive oil (VOO is the only food product requiring official sensory analysis to be classified in commercial categories, in which the evaluation of the aroma plays a very important role. The selection of parents, with the aim of obtaining new cultivars with improved oil aroma, is of paramount importance in olive breeding programs. We have assessed the volatile fraction by headspace-solid-phase microextraction/gas chromatography-mass spectrometry-flame ionization detection (HS-SPME/GC-MS-FID and the deduced aroma properties of VOO from a core set of olive cultivars (Core-36 which possesses most of the genetic diversity found in the World Olive Germplasm Collection (IFAPA Alameda del Obispo located in Cordoba, Spain. The VOO volatile fractions of Core-36 cultivars display a high level of variability. It is mostly made of compounds produced from polyunsaturated fatty acids through the lipoxygenase pathway, which confirms to be a general characteristic of the olive species (Olea europaea L.. The main group of volatile compounds in the oils was six straight-chain carbon compounds derived from linolenic acid, some of them being the main contributors to the aroma of the olive oils according to their odor activity values (OAV. The high level of variability found for the volatile fraction of the oils from Core-36 and, therefore, for the aroma odor notes, suggest that this core set may be a very useful tool for the choice of optimal parents in olive breeding programs in order to raise new cultivars with improved VOO aroma.

Volatile Compound Profiling by HS-SPME/GC-MS-FID of a Core Olive Cultivar Collection as a Tool for Aroma Improvement of Virgin Olive Oil.

Science.gov (United States)

García-Vico, Lourdes; Belaj, Angjelina; Sánchez-Ortiz, Araceli; Martínez-Rivas, José M; Pérez, Ana G; Sanz, Carlos

2017-01-14

Virgin olive oil (VOO) is the only food product requiring official sensory analysis to be classified in commercial categories, in which the evaluation of the aroma plays a very important role. The selection of parents, with the aim of obtaining new cultivars with improved oil aroma, is of paramount importance in olive breeding programs. We have assessed the volatile fraction by headspace-solid-phase microextraction/gas chromatography-mass spectrometry-flame ionization detection (HS-SPME/GC-MS-FID) and the deduced aroma properties of VOO from a core set of olive cultivars (Core-36) which possesses most of the genetic diversity found in the World Olive Germplasm Collection (IFAPA Alameda del Obispo) located in Cordoba, Spain. The VOO volatile fractions of Core-36 cultivars display a high level of variability. It is mostly made of compounds produced from polyunsaturated fatty acids through the lipoxygenase pathway, which confirms to be a general characteristic of the olive species ( Olea europaea L.). The main group of volatile compounds in the oils was six straight-chain carbon compounds derived from linolenic acid, some of them being the main contributors to the aroma of the olive oils according to their odor activity values (OAV). The high level of variability found for the volatile fraction of the oils from Core-36 and, therefore, for the aroma odor notes, suggest that this core set may be a very useful tool for the choice of optimal parents in olive breeding programs in order to raise new cultivars with improved VOO aroma.

Development of a Time-Intensity Evaluation System for Consumers: Measuring Bitterness and Retronasal Aroma of Coffee Beverages in 106 Untrained Panelists.

Science.gov (United States)

Gotow, Naomi; Moritani, Ami; Hayakawa, Yoshinobu; Akutagawa, Akihito; Hashimoto, Hiroshi; Kobayakawa, Tatsu

2015-06-01

In order to develop products that are acceptable to consumers, it is necessary to incorporate consumers' intentions into products' characteristics. Therefore, investigation of consumers' perceptions of the taste or smell of common beverages provides information that should be useful in predicting market responses. In this study, we sought to develop a time-intensity evaluation system for consumer panels. Using our system, we performed time-intensity evaluation of flavor attributes (bitterness and retronasal aroma) that consumers perceived after swallowing a coffee beverage. Additionally, we developed quantitative evaluation methods for determining whether consumer panelists can properly perform time-intensity evaluation. In every trial, we fitted an exponential function to measured intensity data for bitterness and retronasal aroma. The correlation coefficients between measured time-intensity data and the fitted exponential curves were greater than 0.8 in about 90% of trials, indicating that we had successfully developed a time-intensity system for use with consumer panelists, even after just a single training trial using a nontrained consumer. We classified participants into two groups based on their consumption of canned coffee beverages. Significant difference was observed in only AUC of sensory modality (bitterness compared with retronasal aroma) among conventional TI parameters using two-way ANOVA. However, three-way ANOVA including a time course revealed significant difference between bitterness and retronasal aroma in the high-consumption group. Moreover, the high-consumption group more easily discriminated between bitterness and retronasal aroma than the low-consumption group. This finding implied that manufacturers should select consumer panelists who are suitable for their concepts of new products. © 2015 Institute of Food Technologists®

A semi-automatic method for positioning a femoral bone reconstruction for strict view generation.

Science.gov (United States)

Milano, Federico; Ritacco, Lucas; Gomez, Adrian; Gonzalez Bernaldo de Quiros, Fernan; Risk, Marcelo

2010-01-01

In this paper we present a semi-automatic method for femoral bone positioning after 3D image reconstruction from Computed Tomography images. This serves as grounding for the definition of strict axial, longitudinal and anterior-posterior views, overcoming the problem of patient positioning biases in 2D femoral bone measuring methods. After the bone reconstruction is aligned to a standard reference frame, new tomographic slices can be generated, on which unbiased measures may be taken. This could allow not only accurate inter-patient comparisons but also intra-patient comparisons, i.e., comparisons of images of the same patient taken at different times. This method could enable medical doctors to diagnose and follow up several bone deformities more easily.

Automatic Motion Generation for Robotic Milling Optimizing Stiffness with Sample-Based Planning

Directory of Open Access Journals (Sweden)

Julian Ricardo Diaz Posada

2017-01-01

Full Text Available Optimal and intuitive robotic machining is still a challenge. One of the main reasons for this is the lack of robot stiffness, which is also dependent on the robot positioning in the Cartesian space. To make up for this deficiency and with the aim of increasing robot machining accuracy, this contribution describes a solution approach for optimizing the stiffness over a desired milling path using the free degree of freedom of the machining process. The optimal motion is computed based on the semantic and mathematical interpretation of the manufacturing process modeled on its components: product, process and resource; and by configuring automatically a sample-based motion problem and the transition-based rapid-random tree algorithm for computing an optimal motion. The approach is simulated on a CAM software for a machining path revealing its functionality and outlining future potentials for the optimal motion generation for robotic machining processes.

Automatic Generation of Algorithms for the Statistical Analysis of Planetary Nebulae Images

Science.gov (United States)

Fischer, Bernd

2004-01-01

Analyzing data sets collected in experiments or by observations is a Core scientific activity. Typically, experimentd and observational data are &aught with uncertainty, and the analysis is based on a statistical model of the conjectured underlying processes, The large data volumes collected by modern instruments make computer support indispensible for this. Consequently, scientists spend significant amounts of their time with the development and refinement of the data analysis programs. AutoBayes [GF+02, FS03] is a fully automatic synthesis system for generating statistical data analysis programs. Externally, it looks like a compiler: it takes an abstract problem specification and translates it into executable code. Its input is a concise description of a data analysis problem in the form of a statistical model as shown in Figure 1; its output is optimized and fully documented C/C++ code which can be linked dynamically into the Matlab and Octave environments. Internally, however, it is quite different: AutoBayes derives a customized algorithm implementing the given model using a schema-based process, and then further refines and optimizes the algorithm into code. A schema is a parameterized code template with associated semantic constraints which define and restrict the template s applicability. The schema parameters are instantiated in a problem-specific way during synthesis as AutoBayes checks the constraints against the original model or, recursively, against emerging sub-problems. AutoBayes schema library contains problem decomposition operators (which are justified by theorems in a formal logic in the domain of Bayesian networks) as well as machine learning algorithms (e.g., EM, k-Means) and nu- meric optimization methods (e.g., Nelder-Mead simplex, conjugate gradient). AutoBayes augments this schema-based approach by symbolic computation to derive closed-form solutions whenever possible. This is a major advantage over other statistical data analysis systems

Characterization of the Aroma-Active, Phenolic, and Lipid Profiles of the Pistachio (Pistacia vera L.) Nut as Affected by the Single and Double Roasting Process.

Science.gov (United States)

Rodríguez-Bencomo, Juan José; Kelebek, Hasim; Sonmezdag, Ahmet Salih; Rodríguez-Alcalá, Luis Miguel; Fontecha, Javier; Selli, Serkan

2015-09-09

The pistachio (Pistacia vera L.) nut is one of the most widely consumed edible nuts in the world. However, it is the roasting process that makes the pistachio commercially viable and valuable as it serves as the key step to improving the nut's hallmark sensory characteristics including flavor, color, and texture. Consequently, the present study explores the effects of the single-roasting and double-roasting process on the pistachio's chemical composition, specifically aroma-active compounds, polyphenols, and lipids. Results showed the total polyphenol content of increased with the roasting treatment; however, not all phenolic compounds demonstrated this behavior. With regard to the aroma and aroma-active compounds, the results indicated that roasting process results in the development of characteristics and pleasant aroma of pistachio samples due to the Maillard reaction. With regard to lipids, the pistachio roasting treatment reduced the concentration of CN38 diacylglycerides while increasing the amount of elaidic acid.

DEVELOPMENT OF THE MODEL OF AN AUTOMATIC GENERATION OF TOTAL AMOUNTS OF COMMISSIONS IN INTERNATIONAL INTERBANK PAYMENTS

Directory of Open Access Journals (Sweden)

Dmitry N. Bolotov

2013-01-01

Full Text Available The article deals with the main form of international payment - bank transfer and features when it is charging by banks correspondent fees for transit funds in their correspondent accounts. In order to optimize the cost of expenses for international money transfers there is a need to develop models and toolkit of automatic generation of the total amount of commissions in international interbank settlements. Accordingly, based on graph theory, approach to the construction of the model was developed.

Recovery of volatile aroma compounds from black currant juice by vacuum membrane distillation

DEFF Research Database (Denmark)

Bagger-Jørgensen, Rico; Meyer, Anne S.; Warming, C.

2004-01-01

This study evaluated the recovery of seven characteristic black currant aroma compounds by vacuum membrane distillation (VMD) carried out at low temperatures (10-45 degreesC) and at varying feed flow rates (100-500 l/h) in a lab scale membrane distillation set tip. VMD at feed flow from 100 to 500...

Mango fruit aroma volatile production following quarantine hot water treatment and subsequent ripening

Science.gov (United States)

Mangos are an important tropical fruit crop worldwide that are appreciated for their attractive peel and flesh colors, juicy texture, sweetness, and unique aroma. Mangos exported to the U.S. receive quarantine hot water treatment (QHWT) at 46.1 °C for 65 to 110 min (depending on fruit shape and size...

Investigations on the Aroma of Cocoa Pulp ( Theobroma cacao L.) and Its Influence on the Odor of Fermented Cocoa Beans.

Science.gov (United States)

Chetschik, Irene; Kneubühl, Markus; Chatelain, Karin; Schlüter, Ansgar; Bernath, Konrad; Hühn, Tilo

2018-03-14

The odor-active constituents of cocoa pulp have been analyzed by aroma extract dilution analysis (AEDA) for the first time. Pulps of three different cocoa varieties have been investigated. The variety CCN51 showed low flavor intensities, in terms of flavor dilution (FD) factors, in comparison to varieties FSV41 and UF564, for which floral and fruity notes were detected in higher intensities. To gain first insights on a molecular level of how the cocoa pulp odorants affected the odor quality of cocoa beans during fermentation, quantitative measurements of selected aroma compounds were conducted in pulp and bean at different time points of the fermentation. The results showed significantly higher concentrations of 2-phenylethanol and 3-methylbutyl acetate in pulp than in the bean during the different time steps of the fermentation, whereas the reverse could be observed for the odorants linalool and 2-methoxyphenol. The findings of this study constitute a basis for further investigations on the aroma formation of cocoa during fermentation.

Expert system for the automatic analysis of the Eddy current signals from the monitoring of vapor generators of a PWR, type reactor

International Nuclear Information System (INIS)

Lefevre, F.; Baumaire, A.; Comby, R.; Benas, J.C.

1990-01-01

The automatization of the monitoring of the steam generator tubes required some developments in the field of data processing. The monitoring is performed by means of Eddy current tests. Improvements in signal processing and in pattern recognition associated to the artificial intelligence techniques induced EDF (French Electricity Company) to develop an automatic signal processing system. The system, named EXTRACSION (French acronym for Expert System for the Processing and classification of Signals of Nuclear Nature), insures the coherence between the different fields of knowledge (metallurgy, measurement, signals) during data processing by applying an object oriented representation [fr

The effect of high power ultrasound on phenolic composition, chromatic characteristics, and aroma compounds of red wines

Directory of Open Access Journals (Sweden)

Natka Ćurko

2017-01-01

Full Text Available High power ultrasound (HPU is a novel, non-thermal technology the application of which has been primarily evaluated in managing food quality. The application of high power ultrasound in wine technology is therefore directed at modulating microbial activity during fermentation, extraction of phenolic and aroma compounds from grapes to must, as well as at accelerating aging reactions in wine. The main aim of this article was to evaluate the effect of different HPU process parameters on sustaining the phenolic and aroma composition of red wine and its colour characteristics. Three different red wines, including Cabernet Sauvignon, Merlot, and Plavac mali, were treated with high power ultrasound (20kHz, considering the variations in ultrasound probe diameter size (12.7 and 19 mm, amplitude level (20, 30, and 40 %, and processing time (2, 4, and 6 minutes. Total polyphenol content, total anthocyanin concentration, and chromatic characteristics were analyzed by spectrophotometry, free anthocyanins were analysed by high performance liquid chromatography, and wine aroma compounds were analyzed by gas chromatography combined with solid-phase microextraction. The obtained results show that ultrasonic irradiation induces chemical changes in phenolic composition, chromatic characteristics, and aroma compounds concentration, and accelerates chemical reactions responsible for wine aging. The intensity of the mentioned chemical changes depends on the selected processing parameters and on the treated variety. Among three different parameters, the selection of the probe diameter was showed to be most significant factor influencing chemical composition, followed by the amplitude level and processing time. The smaller diameter probe size (12.7 mm, lowest amplitude (20%, and a shorter processing time (2 minutes showed a more favourable and lighter effect on the chemical composition of the treated red wines.

Chemical name extraction based on automatic training data generation and rich feature set.

Science.gov (United States)

Yan, Su; Spangler, W Scott; Chen, Ying

2013-01-01

The automation of extracting chemical names from text has significant value to biomedical and life science research. A major barrier in this task is the difficulty of getting a sizable and good quality data to train a reliable entity extraction model. Another difficulty is the selection of informative features of chemical names, since comprehensive domain knowledge on chemistry nomenclature is required. Leveraging random text generation techniques, we explore the idea of automatically creating training sets for the task of chemical name extraction. Assuming the availability of an incomplete list of chemical names, called a dictionary, we are able to generate well-controlled, random, yet realistic chemical-like training documents. We statistically analyze the construction of chemical names based on the incomplete dictionary, and propose a series of new features, without relying on any domain knowledge. Compared to state-of-the-art models learned from manually labeled data and domain knowledge, our solution shows better or comparable results in annotating real-world data with less human effort. Moreover, we report an interesting observation about the language for chemical names. That is, both the structural and semantic components of chemical names follow a Zipfian distribution, which resembles many natural languages.

Characterization of Chinese liquor aroma components during aging process and liquor age discrimination using gas chromatography combined with multivariable statistics

Science.gov (United States)

Xu, M. L.; Yu, Y.; Ramaswamy, H. S.; Zhu, S. M.

2017-01-01

Chinese liquor aroma components were characterized during the aging process using gas chromatography (GC). Principal component and cluster analysis (PCA, CA) were used to discriminate the Chinese liquor age which has a great economic value. Of a total of 21 major aroma components identified and quantified, 13 components which included several acids, alcohols, esters, aldehydes and furans decreased significantly in the first year of aging, maintained the same levels (p > 0.05) for next three years and decreased again (p counterfeit and defective products.

Method for recovering aroma concentrate from a caffeine- or theobromine-comprising food base material

NARCIS (Netherlands)

Kattenberg, H.R.; Willemsen, J.H.A.; Starmans, D.A.J.; Hoving, H.D.; Winters, M.G.M.

2002-01-01

Described is a method for recovering aroma concentrate from a caffeine- or theobromine-comprising food base material, such as coffee or tea, and in particular cocoa, at least comprising the steps of: introducing the food base material into an aqueous extractant and incubating the food base material

Real-Time Emulation of Heterogeneous Wireless Networks with End-to-Edge Quality of Service Guarantees: The AROMA Testbed

Directory of Open Access Journals (Sweden)

Anna Umbert

2010-01-01

Full Text Available This work presents and describes the real-time testbed for all-IP Beyond 3G (B3G heterogeneous wireless networks that has been developed in the framework of the European IST AROMA project. The main objective of the AROMA testbed is to provide a highly accurate and realistic framework where the performance of algorithms, policies, protocols, services, and applications for a complete heterogeneous wireless network can be fully assessed and evaluated before bringing them to a real system. The complexity of the interaction between all-IP B3G systems and user applications, while dealing with the Quality of Service (QoS concept, motivates the development of this kind of emulation platform where different solutions can be tested in realistic conditions that could not be achieved by means of simple offline simulations. This work provides an in-depth description of the AROMA testbed, emphasizing many interesting implementation details and lessons learned during the development of the tool that may result helpful to other researchers and system engineers in the development of similar emulation platforms. Several case studies are also presented in order to illustrate the full potential and capabilities of the presented emulation platform.

Natürel Zeytinyağındaki Uçucu Aroma Bileşenleri ve Duyusal Kalite Üzerine Etkileri

Directory of Open Access Journals (Sweden)

Dilşat Bozdoğan Konuşkan

2015-02-01

Full Text Available Natürel zeytinyağında bulunan uçucu aroma bileşenlerinin, zeytinyağının lezzet ve aroması üzerine etkisi oldukça önemlidir. Zeytinyağında 280’e yakın uçucu bileşen tespit edilmiş olup, bunlardan 70 kadarının aromaya direkt etkisi olduğu belirlenmiş ve zeytinyağında lezzetten sorumlu grup olarak tanımlanmıştır. Zeytinyağındaki uçucu aroma bileşenlerinin kompozisyonu, başta enzimatik reaksiyonlar olmak üzere, çevresel ve teknolojik faktörlere bağlı olarak değişmektedir. Yüksek kalitedeki zeytinyağlarında bulunan 5 ve 6 karbonlu bileşenler ile özellikle 6 karbonlu uçucu bileşenler, toplam uçucu bileşenlerin % 60-80’ini oluşturmaktadır. Natürel zeytinyağında algılanan meyvemsi, acı-yakıcı (bitter ve keskin-buruk tatlar, duyusal kaliteyi olumlu yönde etkileyerek, tüketici beğenisini sağlamaktadır. Bu çalışmada, natürel zeytinyağında bulunan uçucu aroma bileşenleri ve oluşumları üzerinde etkili olan faktörler ile bunların yağın duyusal kalitesi üzerine olan etkileri üzerinde durulmuştur.

Wind power integration into the automatic generation control of power systems with large-scale wind power

DEFF Research Database (Denmark)

Basit, Abdul; Hansen, Anca Daniela; Altin, Müfit

2014-01-01

Transmission system operators have an increased interest in the active participation of wind power plants (WPP) in the power balance control of power systems with large wind power penetration. The emphasis in this study is on the integration of WPPs into the automatic generation control (AGC......) of the power system. The present paper proposes a coordinated control strategy for the AGC between combined heat and power plants (CHPs) and WPPs to enhance the security and the reliability of a power system operation in the case of a large wind power penetration. The proposed strategy, described...... and exemplified for the future Danish power system, takes the hour-ahead regulating power plan for generation and power exchange with neighbouring power systems into account. The performance of the proposed strategy for coordinated secondary control is assessed and discussed by means of simulations for different...

Building the Knowledge Base to Support the Automatic Animation Generation of Chinese Traditional Architecture

Science.gov (United States)

Wei, Gongjin; Bai, Weijing; Yin, Meifang; Zhang, Songmao

We present a practice of applying the Semantic Web technologies in the domain of Chinese traditional architecture. A knowledge base consisting of one ontology and four rule bases is built to support the automatic generation of animations that demonstrate the construction of various Chinese timber structures based on the user's input. Different Semantic Web formalisms are used, e.g., OWL DL, SWRL and Jess, to capture the domain knowledge, including the wooden components needed for a given building, construction sequence, and the 3D size and position of every piece of wood. Our experience in exploiting the current Semantic Web technologies in real-world application systems indicates their prominent advantages (such as the reasoning facilities and modeling tools) as well as the limitations (such as low efficiency).

Aroma characteristics of Moutai-flavour liquor produced with Bacillus licheniformis by solid-state fermentation.

Science.gov (United States)

Zhang, R; Wu, Q; Xu, Y

2013-07-01

The potential of Bacillus licheniformis as a starter culture for aroma concentration improvement in the fermentation of Chinese Moutai-flavour liquor was elucidated. The volatile compounds produced by B. licheniformis were identified by GC-MS, in which C4 compounds, pyrazines, volatile acids, aromatic and phenolic compounds were the main ingredients. The strains B. licheniformis (MT-6 and MT-15) produced more volatile compound concentrations, mainly C4 compounds, than the type strain of B. licheniformis (ATCC 14580) at the fermentation temperature of 55°C. Meanwhile, more volatile compound concentrations were produced by B. licheniformis in solid-state fermentation than in submerged state fermentation. Thus, the strains MT-6 and MT-15 were used as the Bacillus starter culture for investigating Moutai-flavour liquor production. The distilled liquor inoculated with Bacillus starter culture was significantly different from the liquor without inoculum. This was particularly evident in the fore-run part of the distilled sample which was inoculated with Bacillus starter culture, where volatile compounds greatly increased compared to the control. Furthermore, the distilled liquor with Bacillus starter culture showed improved results in sensory appraisals. These results indicated that B. licheniformis was one of the main species influencing the aroma characteristics of Moutai-flavour liquor. This is the first report of an investigation into the effect of Bacillus starter cultures on the flavour features of Moutai-flavour liquor, which verified that Bacillus licheniformis can enhance aroma concentration in Moutai-flavour liquor. Bacillus starter culture brought C4 compounds, pyrazines, volatile acids, aromatic and phenolic compounds to the liquor, which gave a better result in sensory appraisals. © 2013 The Society for Applied Microbiology.

[Effects of special mouth care with an aroma solution on oral status and oral cavity microorganism growth in elderly stroke patients].

Science.gov (United States)

Lee, Eun-Hye; Park, Hyojung

2015-02-01

This study was conducted to examine the effect of oral care with an aroma solution on oral status and oral cavity microorganism growth in elderly patients with stroke. A non-equivalent control group, with a pretest-posttest design was used in this study. The participants were assigned to the experimental group (n=30) that received oral care with an aroma solution or the control group (n=31) that received 0.9% saline solution. To identify the effect of the experimental treatments, objective/subjective assessments of oral status and oral cavity microorganism growth were performed using the oral assessment guide, oral perception guide, and oral swab culture. Data were analyzed using Chi-square test, Fisher's exact test, and t-test with the SPSS version 21.0 program. The objective oral status was significantly lower in the experimental group than in the control group (t= -3.64, pspecial mouth care using an aroma solution could be an effective oral health nursing intervention for elderly patients with stroke.

Development of the automatic test pattern generation for NPP digital electronic circuits using the degree of freedom concept

International Nuclear Information System (INIS)

Kim, D.S.; Seong, P.H.

1995-01-01

In this paper, an improved algorithm for automatic test pattern generation (ATG) for nuclear power plant digital electronic circuits--the combinational type of logic circuits is presented. For accelerating and improving the ATG process for combinational circuits the presented ATG algorithm has the new concept--the degree of freedom (DF). The DF, directly computed from the system descriptions such as types of gates and their interconnections, is the criterion to decide which among several alternate lines' logic values required along each path promises to be the most effective in order to accelerate and improve the ATG process. Based on the DF the proposed ATG algorithm is implemented in the automatic fault diagnosis system (AFDS) which incorporates the advanced fault diagnosis method of artificial intelligence technique, it is shown that the AFDS using the ATG algorithm makes Universal Card (UV Card) testing much faster than the present testing practice or by using exhaustive testing sets

A proposed metamodel for the implementation of object oriented software through the automatic generation of source code