The objective of this research was to explore sensory differences among 8 different pecan cultivars ("Pawnee," "Witte," "Kanza," "Major," "Lakota," "Giles," "Maramec," "Chetopa") in raw and roasted forms. The cultivars were collected from 2 growing seasons (2013 and 2014) and evaluated separately. Trained panelists evaluated each cultivar from each season in raw and roasted forms, measuring intensities of 20 flavor attributes using descriptive analysis. The intensities of 10 of the 20 flavor attributes were higher for the roasted pecans across all cultivars. These included pecan ID, overall nutty, nutty-woody, nutty-grainlike, nutty-buttery, brown, caramelized, roasted, overall sweet, and sweet. The cultivars exhibited significant differences from one another for 8 attributes: pecan ID, nutty-buttery, caramelized, acrid, woody, oily, astringent, and bitter. Each of the cultivars displayed unique flavor profiles with some demonstrating extremes of certain attributes, for example the high astringency of "Lakota" or the buttery characteristics of "Pawnee." These results may help pecan growers and pecan product manufacturers understand flavor differences between different varieties of pecans, both in raw and roasted states, and the changes that occur during this process.
Five fatty acids comprise the bulk of the lipid content in pecans: palmitic acid, stearic acid, oleic acid, linoleic acid, and linolenic acid. Understanding the profiles of these fatty acids and how they relate to sensory characteristics may offer an explanation for flavor and flavor defects that may exist in certain cultivars of pecans. The objective of this study was to examine and compare fatty acid profiles of three cultivars of pecans (Major, Lakota, and Chetopa), over two crop years, under raw and roasted preparation methods, and understand the fatty acids association with sensory attributes. Percentages of palmitic, stearic, oleic, linoleic, and linolenic acids to total fatty acid content were determined using gas chromatography, and sensory profiles were generated using descriptive sensory analysis. Similar trends were seen across samples, with oleic acid comprising the majority of the total fatty acids and linolenic acid comprising the smallest percentage. There were significant differences in fatty acid content among cultivars and between pecans in the first and second crop year. Few associations were found between the fatty acids and sensory attributes, which suggest that combinations of the fatty acids contribute to certain pleasant or undesirable flavor attributes in the pecans. Subtle differences in fatty acid composition may lead to variation in flavor and flavor intensity or draw attention to or from certain attributes during consumption. Differences in crop year indicated that fatty acid content and therefore flavor are variable year to year. Practical Application This study will help understand how fatty acid content of pecans varies from year to year. This should be taken into account when manufacturing products with pecans as the nutritional content of the product may change as the result.
Structural health monitoring (SHM) has gained considerable attention as a tool for monitoring the health of civil infrastructure. For bridge infrastructure, previous methods have focused on the detection of localized damage through modal parameters extracted from the longitudinal direction of the structure. This paper investigates a new damage detection method based on the change in the first vertical mode extracted from the transverse direction of the bridge. The mode is determined through application of modal curve fitting to frequency response functions (FRFs) that are formed using vertical response data obtained in the direction perpendicular to the bridge’s longitudinal axis. Using this method, both local damage and global damage in the bridge reveal themselves as having a localized effect on the bridge response. Furthermore, damage is revealed in such a way that it enables differentiation of the damage types. To demonstrate the effectiveness of the method, modal parameters were extracted from acceleration data obtained from a finite element model of a full bridge. Analysis of the modal parameters showed that the proposed approach could not only detect both local and global bridge damage, but could also differentiate between damage types using only one mode shape. The proposed method was compared to a previously developed SHM method.
(?)-Epigallocatechin is a chemoprotective polyphenolic compound found in green tea. Its low abundance in tea increases the cost and difficulty of obtaining sufficient (?)-epigallocatechin to conduct research on (?)-epigallocatechin-mediated health benefits. We developed a convenient and economical method for preparing (?)-epigallocatechin from a commercial green tea extract in a sufficient quantity to carry out mechanistic studies of the pure compound. Crude epigallocatechin gallate was isolated from the tea extract by silica gel column chromatography, and was then hydrolyzed with immobilized tannase. The (?)-epigallocatechin found in the hydrolyzed products was extracted into ethyl acetate and purified by Sephadex LH-20 to produce (?)-epigallocatechin. Very pure (?)-epigallocatechin (93.7?%) was obtained and its identity was confirmed by ESI-MS and HPLC. The overall yield was 10?% by mass of the initial green tea extract obtained as pure (?)-epigallocatechin. No specialized equipment was required, and the solvents and chromatographic supports used were inexpensive and readily available.
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