Odorants comprising the hop aromas of beers were examined. Strongly hopped beers with Saazer, Hersbrucker, and Cascade hops were compared with unhopped beer by gas chromatography-olfactometry (CharmAnalysis) and sensory evaluation. Twenty-seven odorants were revealed as hop-derived, which derived either directly from hops or via metabolization, and 19 components were identified. Of the components, linalool, geraniol, ethyl 2-methylbutanoate, ethyl 3-methylbutanoate, and ethyl 2-methylpropanoate were determined as odor-active components from their Charm values and aroma values. The muscat-like aroma of Cascade beer and the spicy aroma of Hersbrucker beer were predominant in sensory evaluation, and the contributors to these characteristics were investigated.

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Aims:  To determine the chromosomal location and entire sequence of Lg‐FLO1, the expression of which causes the flocculation of bottom‐fermenting yeast. Methods and Results:  Two cosmid clones carrying DNA from a bottom‐fermenting yeast chromosome VIII right‐arm end were selected by colony hybridization. Sequencing revealed that the clones contained DNA derived from a Saccharomyces cerevisiae type chromosome VIII and a Saccharomyces bayanus type chromosome VIII, both from bottom‐fermenting yeast. Conclusions:  Lg‐FLO1 is located on the S. cerevisiae type chromosome VIII at the same position as the FLO5 gene of the laboratory yeast S. cerevisiae S288c. The unique chromosome VIII structure of bottom‐fermenting yeast is conserved among other related strains. FLO5 and Lg‐FLO1 promoter sequences are identical except for the presence of three 42 bp repeats in the latter, which are associated with gene activity. Flocculin genes might have been generated by chromosomal recombination at these repeats. Significance and Impact of the Study:  This is the first report of the exact chromosomal location and entire sequence of Lg‐FLO1. This information will be useful in the brewing industry for the identification of normal bottom‐fermenting yeast. Moreover, variations in the FLO5 locus among strains are thought to reflect yeast evolution.

Copolymerized carbon nitride nanosheets (NS-C 3 N 4 ) were used as a light absorbing unit while paired with a Ru(II) complex that served as a catalyst for CO 2 reduction, forming a hybrid photocatalytic system. Copolymerization with urea and phenylurea in air at 823 K resulted in a carbon nitride material that had wide visible light absorption extending to 650 nm, significantly red-shifted compared to the absorption edge of pristine NS-C 3 N 4 , an analogue prepared with only urea (ca. 435 nm). While a hybrid system consisting of pristine NS-C 3 N 4 was found to be inactive under longer wavelength visible light (λ > 500 nm) due to its large band gap, the copolymerized material was able to catalytically convert CO 2 to HCOOH under λ > 500 nm irradiation. Furthermore, its activity toward HCOOH production is doubled under λ > 400 nm irradiation after 5 h compared to pristine NS-C 3 N 4 . Transient absorption spectroscopy clearly showed improved lifetime of photogenerated free (and/or shallowly trapped) electrons, which should be the key to enhancing the photocatalytic activity of this hybrid system even under shorter wavelength visible light.

To examine the mutual association of risk factors for both Helicobacter pylori ( H. pylori ) infection and chronic atrophic gastritis (CAG), a cross-sectional study on 954 residents of a rural town in Japan was conducted. Using an unconditional logistic model, we calculated the odds ratios (ORs) for H. pylori infection according to each lifestyle, as well as the ORs for CAG according to each lifestyle and H. pylori infection. A significant positive association was observed between H. pylori infection and the risk of CAG (OR = 6.29). On the other hand, a significant negative association was observed between high consumption of light-colored vegetables and the risk of CAG (OR = 0.68). We also used a path analysis to examine the direct relations of gender, age, and lifestyle variables to CAG, as well as the indirect relations of these variables to CAG through H. pylori infection. Aging had a significantly direct positive association with CAG. Although aging also had an indirect positive association with CAG through H. pylori infection, aging had no association with the consumption of light-colored vegetables. The high consumption of light-colored vegetables showed no association with H. pylori infection but had a significantly direct negative association with CAG. The results of this study suggest a possibility that high light-colored vegetables consumption contributes to the prevention of CAG.