bluuebunny/crossref_metadata_2025_split huggingface dataset:
Linkage Map Construction and Quantitative Trait Loci Analysis for Bolting Based on a Double Haploid Population of Brassica rapa
Authors: Yang Xu , Yu Yang‐Jun , Zhang Feng‐Lan , Zou Zhi‐Rong , Zhao Xiu‐Yun , Zhang De‐Shuang , Xu Jia‐Bing 
Published: May 2007

AbstractEarly bolting of Chinese cabbage (Brassica rapa L.) during spring cultivation often has detrimental effects on the yield and quality of the harvested products. Breeding late bolting varieties is a major objective of Chinese cabbage breeding programs. In order to analyze the genetic basis of bolting traits, a genetic map of B. rapa was constructed based on amplified fragment‐length polymorphism (AFLP), sequence‐related amplified polymorphism (SRAP), simple sequence repeat (SSR), random amplification of polymorphic DNA (RAPD), and isozyme markers. Marker analysis was carried out on 81 double haploid (DH) lines obtained by microspore culture from F1 progeny of two homozygous parents: B. rapa L. ssp. pekinensis (BY) (an extra‐early bolting Chinese cabbage line) and B. rapa L. ssp. rapifera (MM) (an extra‐late bolting European turnip line). A total of 326 markers including 130 AFLPs, 123 SRAPs, 16 SSRs, 43 RAPDs and 14 isozymes were used to construct a linkage map with 10 linkage groups covering 882 cM with an average distance of 2.71 cM between loci. The bolting trait of each DH line was evaluated by the bolting index under controlled conditions. Quantitative trait loci (QTL) analysis was conducted using multiple QTL model mapping with MapQTL5.0 software. Eight QTLs controlling bolting resistance were identified. These QTLs, accounting for 14.1% to 25.2% of the phenotypic variation with positive additive effects, were distributed into three linkage groups. These results provide useful information for molecular marker‐assisted selection of late bolting traits in Chinese cabbage breeding programs.(Handling editor: Yong‐Biao Xue)
Characterization and Fine Mapping of the ibf Mutant in Rice
Authors: Cui Jiajun , Fan Shengci , Shao Tian , Huang Zejun , Zheng Dali , Tang Ding , Li Ming , Qian Qian , Cheng Zhukuan 
Published: May 2007

AbstractThe pigment is an important character in plant development. In the present study, we characterized and fine mapped one inhibitor for brown furrows gene (ibf) in rice (Oryza sativa L.). In the ibf mutant, brown pigments specifically accumulate in the furrows of hulls as seeds mature and reach a maximum level in dry seeds. Genetic analysis showed that the mutant phenotype is controlled by one recessive nuclear gene, which was finally mapped in a 90‐kb region on the long arm of chromosome 9. Polymerase chain reaction and Southern blotting analysis revealed that there was a 26 kb deletion in the 90‐kb region in the mutant. Since all the open reading frames outside the gap in the delimited region had no detectable difference in DNA sequence with the wild‐type, we postulated that the ibf locus should be located in the gap. Through gene annotation and reverse transcription‐polymerase chain reaction (RT‐PCR) analysis, we selected OsKF1 encoding a kelch repeat‐containing F‐box family protein as the candidate gene of ibf.(Handling editor: Tai Wang)
Variations of Water‐Soluble Carbohydrate Contents in Different Age Class Modules of Leymus chinensis Populations in Sandy and Saline‐Alkaline Soil on the Songnen Plains of China
Authors: Ding Xue‐Mei , Yang Yun‐Fei 
Published: May 2007

Abstract Leymus chinensis (Trin.) Tzvel. is a rhizomatous perennial herbage of Gramineae. Reproduction is mainly by vegetative reproduction. Tillering nodes and rhizomes of L. chinensis serve as organs for both vegetative reproduction and nutrient storage. Water‐soluble carbohydrate (WSC) contents were measured in tillering nodes, nodes and internodes of rhizomes of different age classes of L. chinensis populations at three development stages, namely the dough ripe stage, the vegetative growth stage after full ripeness, and the withering stage, in two habitats: sandy soil and saline‐alkaline soil. The results showed that WSC content in tillering nodes of the three age classes of L. chinensis were all markedly decreased with increasing age in both sandy soil and saline‐alkaline soil. A similar trend of changes in WSC contents was observed in the nodes and internodes of rhizomes in different age classes in both habitats. The highest WSC contents were in 2‐age‐class nodes and internodes of rhizomes, followed by those in the 1 age class, with the lowest WSC contents found in 3‐age‐class nodes and internodes of rhizomes at the dough ripe and vegetative growth stages after full ripening. In turn, WSC contents decreased with increasing age at the withering stage in both habitats. The WSC content in each age class of internode was higher than that in the node of rhizome at three development stages in both habitats.(Handling editor: Jian‐Xin Sun)
EVALUATION OF BITTERNESS AND ASTRINGENCY OF (+)‐CATECHIN AND (‐)‐EPICATECHIN IN RED WINE AND IN MODEL SOLUTION
Authors: KALLITHRAKA S. , BAKKER J. , CLIFFORD M.N. 
Published: May 2007

ABSTRACTTwo stereoisomeric phenolic compounds, (+)‐catechin and (‐)‐epicatechin, were rated for perceived intensity of oral astringency and bitterness by trained judges using the scalar method. Mouth drying and mouth roughening were also assessed, since they are often associated with astringency. Amounts of 375, 750 and 1500 mg/L of each compound were tasted in red wine, and in a model system, similar in composition to a dry table wine. Preliminary tests showed that these concentrations were above the threshold level but within the range found in wine. A control sample (model solution or wine without the addition of the above phenolic compounds) was also evaluated. The results showed that the two compounds were both bitter and astringent. The high (‐)‐epicatechin concentration was significantly more bitter and astringent than the equal concentration of (+)‐catechin in the model solution. Mouth drying and roughening ratings showed a similar increasing pattern with the ratings of astringency particularly at the higher concentrations. However, these attributes were rated differently from astringency suggesting that although they contribute to astringency, they are not subsumed by it.
EFFECT OF PASTEURIZATION ON THE SENSORY CHARACTERISTICS OF A EWE'S‐MILK CHEESE
Authors: MENDIA C. , IBAÑEZ F.C. , TORRE P. , BARCINA Y. 
Published: May 2007

The present study examined the effect of two different processing technologies in the manufacture of a ewe's‐milk cheese. Two batches were manufactured, one from raw milk, the other from pasteurized milk. A starter culture consisting of Lactococcus lactis subsp. lactis var. diacetylactis and Lactobacillus casei subsp. casei was added to both batches. Descriptive analysis of the sensory characteristics was carried out for the two cheese batches at two different ripening times (90 and 180 days).Statistical analysis revealed differences both between the two batches and between the ripening times considered. The cheeses made from the raw milk were firmer, with a more characteristic odor, taste, and aftertaste. The cheeses made from the pasteurized milk were creamier with a sweeter odor and taste and a more bitter aftertaste. Irrespective of the cheese batch, at 180 days all the cheese samples were firmer and grainier with a more characteristic taste and aftertaste as well as a spicier taste and aftertaste.
EFFECT OF FREEZING AND FROZEN STORAGE ON THE SENSORIAL CHARACTERISTICS OF LOS PEDROCHES, A SPANISH EWE CHEESE
Authors: TEJADA L. , GÓMEZ R. , VIOQUE M. , SÁNCHEZ E. , MATA C. , FERNÁNDEZ‐SALGUERO J. 
Published: May 2007

ABSTRACTThe aim of the present work was to study the sensorial characteristics of Los Pedroches cheese after freezing, monitoring the effects of the speed and time of frozen storage. Changes were observed in the hardness, creaminess and eyes of cheeses after 3‐months frozen storage. The paste hardened, becoming less creamy, and the number and size of the eyes decreased substantially. However, these attributes remained unchanged during storage periods of up to 9 months. Odor, flavor intensity, acidity and grainy were modified as a consequence of frozen storage. The speed of the freezing process only affected the grainy of the cheese; this was greater in slowly‐frozen cheeses.
VARIABILITY IN HEDONICS: INDICATIONS OF WORLD‐WIDE SENSORY AND COGNITIVE PREFERENCE SEGMENTATION
Authors: MOSKOWITZ HOWARD R. , BERNSTEIN RICHARD 
Published: May 2007

ABSTRACTThis paper approaches inter‐individual differences in the hedonics of food products as an indication of the existence of different groups of people with different likes and dislikes. Rather than considering the differences as an unpleasant fact of nature, to be ignored, the paper shows how these differences point to segments of consumers in the population. These segments enable the product developer to create different types of food products, in order to satisfy the different tastes. The paper, presenting an algorithm for segmentation of individuals into different groups, results from three studies with foods, and the extension of the particular segmentation algorithm into concepts (with three additional studies). The paper presents both new data and results from previously published research. These data are presented in a case history format.
THE INFLUENCE OF SOLUTION VISCOSITY AND DIFFERENT VISCOSIFYING AGENTS ON APPLE JUICE FLAVOR
Authors: WALKER SHANE , PRESCOTT JOHN 
Published: May 2007

ABSTRACTViscosifying agents are used in foods as thickeners to produce improved mouthfeel and as stabilizers to prevent settling out of particulate matter. While viscosifying agents are also known to influence the sensory profile of the products in which they are used, previous studies have examined the effects of viscosifying agents at levels that are not typical of those used in foods. The current study used a descriptive analysis panel to examine the effects of both viscosity and viscosifying agent on the sensory properties of apple juice using three viscosifying agents (carboxymethylcellulose, xanthan and pectin) at levels of usage similar to those recommended for drink products. Gas chromatography‐flame ionization detection and gas chromatography‐mass spectrometry were conducted on the samples to relate alteration in physico‐chemical parameters to changes in sensory profile. Results from the descriptive panel showed that increasing viscosity tended to decrease some aspects of flavor intensity (sourness and cooked apple odor). Individual viscosifying agents were shown to have specific effects on odor and flavor attributes, e.g. pectin enhanced cereal odor. Gas chromatography‐flame ionization detection and mass spectrometry suggested that this effect was related to isopropyl alcohol contributed by the pectin in solution. Pectin also suppressed honey odor and flavor, lemon odor and cooked apple flavor.
DETERMINATION OF THE SENSORY ATTRIBUTES OF WHEAT SOURDOUGH BREAD 1
Authors: LOTONG VARAPHA , IV EDGAR CHAMBERS , CHAMBERS DELORES H. 
Published: May 2007

ABSTRACTA lexicon for describing the flavor of wheat sourdough bread (WSB) was developed. A highly trained, descriptive sensory panel identified, defined, and referenced 32 flavor attributes for WSB. To determine the flavor characteristics of WSB, 37 samples were selected or prepared to represent a wide range of both commercial and laboratory variations. Crust and crumb of sourdough bread had different flavor properties; thus, they were evaluated separately. Twenty six attributes described the characteristics of sourdough bread crumb, and 28 attributes described the characteristics of crust. Some attributes were found in most or all samples, but many attributes were found in only one or a few samples. All 37 samples had distinctly different flavor attributes and intensities in both crumb and crust samples. The principal components analysis for crumb and crust indicated that the number of attributes could not be reduced into a smaller set of components that completely described the wide range of breads used in this study. However, reducing the number of attributes measured might be possible when only a few WSB samples are evaluated.
CHILDREN'S PERCEPTIONS OF AND PREFERENCES FOR VEGETABLES IN THE WEST OF SCOTLAND: THE ROLE OF DEMOGRAPHIC FACTORS
Authors: BAXTER IRENE A. , SCHRÖDER MONIKA J.A. , BOWER JOHN A. 
Published: May 2007

ABSTRACTForty‐four Glaswegian 8‐10 year old children participated in this study to measure their perceptions of common vegetables. North Glasgow was selected as the locale because it contains the areas with Scotland's lowest and highest fruit and vegetable intakes. The impact of socioeconomic status upon the children's perceptions and preferences was examined, as were age, gender and frequency of vegetable consumption. The repertory grid method was used to elicit the perceptual data. Personal attributes were scored on a 10‐cm linear scale, alongside a scale to measure the children's liking for the vegetables. Generalized Procrustes analysis and Preference Mapping were used to analyze the data. Sensory characteristics (especially texture and appearance) and the context of consumption were found to influence perceptions and preferences of vegetables. Socioeconomic background influenced perceptions, while self‐reported consumption was significantly affected by social background, age and gender.
THRESHOLDS AND SUPRATHRESHOLD INTENSITY FUNCTIONS FOR CAPSAICIN IN OIL AND AQUEOUS BASED CARRIERS
Authors: LAWLESS HARRY T. , HARTONO CAROLINE , HERNANDEZ SUSANA 
Published: May 2007

ABSTRACTThresholds and responses to capsaicin in oil‐ and water‐based model systems were compared. Thresholds were measured among 23 individuals using an ascending forced choice method of limits. Detection thresholds were 11.75 (± 1.31) mg/L in oil and 0.31 (± 0.03) mg/L in water. A horizontal labeled magnitude scale was used to obtain suprathreshold scaling functions in corn and soybean oils and in water systems using an emulsifier (polysorbate) or alcohol to solvate the capsaicin. In the water‐based systems, capsaicin ranged from weak to very strong ratings over a range of 0.3 to 10 mg/L while the same perceptual range was achieved in oil over a range of 10 to 316 mg/L. Nonconsumers of hot/spicy foods generally had higher thresholds and higher suprathreshold responses in oil systems. Differences between user groups were less pronounced in water‐based stimuli.
ALTERATION OF THE SENSORY PERCEPTION OF THE MUDDY/EARTHY ODORANT 2‐METHYLISOBORNEOL IN CHANNEL CATFISH ICTALURUS PUNCTATUS FILLET TISSUES BY ADDITION OF SEASONINGS
Authors: BETT K.L. , INGRAM D.A. , GRIMM C.C. , VINYARD B.T. , BOYETTE K.D.C. , DIONIGI C.P. 
Published: May 2007

ABSTRACTCommercial production of catfish requires frequent feeding, which contributes to effusive microbial blooms in ponds. Microbial production of the muddy metabolite 2‐methylisoborneol (MIB) can reduce fish flavor quality. Although commercial seasonings may be added to fillets, little information is available concerning the sensory interaction of seasonings and MIB. The replicate sensory evaluation of catfish fillet samples containing either 1.0 or 10.0 ppb chemically‐synthesized MIB conducted under controlled conditions indicated a more frequent acceptance of fish as on‐flavored in samples treated with a “ lemon‐pepper” commercial seasoning preparation than either untreated samples or those treated with a “ cajun‐spice” seasoning blend. In addition, experimentation conducted with fish containing MIB from biological sources within the production pond, indicated a similar reduction in MIB flavor of lemon‐pepper‐treated samples. Although a 4‐terpenol co‐eluted with MIB from lemon‐pepper treated samples subjected to gas chromatography mass spectroscopy, the compound(s) in the lemon‐pepper preparation that interfere with the perception of MIB was (were) not identified.
MARGARINE: THE DRIVERS OF LIKING AND IMAGE
Authors: MOSKOWITZ HOWARD R. 
Published: May 2007

ABSTRACTThis paper presents a study of the attributes of margarine, showing the depth of information about consumer perceptions and drivers of liking that emerges from a detailed analysis of relations among attributes. The paper develops three sets of analyses to understand relations among attributes: principal components analysis in order to identify basic dimensions of perception, linear functions relating overall liking to attribute liking or to image ratings in order to identify drivers of liking, and quadratic functions that relate overall liking or image ratings to sensory attribute levels in order to identify optimal sensory levels and to create sensory preference segments. The analyses show how consumer data can generate learning about the consumer perceptions on the one hand, and guidance for product development.
RICE EXTERNAL PREFERENCE MAPPING FOR ASIAN CONSUMERS LIVING IN THE UNITED STATES
Authors: MEULLENET J.‐F. , GRIFFIN V.K. , CARSON K. , DAVIS G. , DAVIS S. , GROSS J. , HANKINS J.A. , SAILER E. , SITAKALIN C. , SUWANSRI S. , CAICEDO A.L. VASQUEZ 
Published: May 2007

ABSTRACTTwenty‐one rice samples covering examples of aromatic, long and medium grain, instant, and parboiled products were evaluated by a group of 120 Asian consumers, currently living in the United States and by a professionally trained sensory panel. Results showed that imported Thai Jasmine rice was preferred by this group of Asian consumers over every other rice tested including domestically grown Jasmine rice. The most important acceptance factors for Asian consumers were cooked rice appearance and aroma. Predictive models of rice overall acceptance were evaluated using descriptive sensory evaluation data (i.e. including appearance, flavor and texture attributes). These models allowed the identification of sensory characteristics most important to rice acceptance by this consumer group. This information could be useful to rice breeders to select for specific sensory characteristics expected by Asian consumers.
INTERACTION OF ASTRINGENCY AND TASTE CHARACTERISTICS1
Authors: BRANNAN G.D. , SETSER C.S. , KEMP K.E. 
Published: May 2007

ABSTRACTThe perception of astringency and basic taste in mixtures and their interaction effects were investigated by two procedures. In Experiment 1, focused and nonfocused testing procedures were compared using mixtures of low and high concentrations of alum and basic taste solutions. Both procedures yielded taste and astringency intensities that were modality‐dependent. Nonfocused testing was used in Experiment 2 to investigate the interactions of astringent phenolic (tannic acid) and nonphenolic (alum) compounds with each basic taste. Sweetness of sucrose increased with increased concentration with or without alum or tannin present. Changes in salty, bitter, and sour taste intensities were modality‐dependent. Astringency either remained unchanged or decreased with the addition of sucrose, sodium chloride, citric acid, or caffeine depending upon the taste concentration. Bitterness of tannin and alum at high concentrations was suppressed by the addition of sucrose, sodium chloride, or citric acid; sourness also decreased in the presence of sucrose or sodium chloride as well as a high level of caffeine.
CHEESE HARDNESS ASSESSMENT BY EXPERTS AND UNTRAINED JUDGES
Authors: GONZÁLEZ REMEDIOS , BENEDITO JOSÆ , CÁRCEL JUAN A. , MULET ANTONIO 
Published: May 2007

ABSTRACTAlthough expert assessment of food characteristics is recognized as a key step in product development, the use of consumer based measurements is sometimes recommended as an equivalent to the experts. From cognitive psychology, support of the role of perceptual learning is found in some instances, although this could not be relevant in others. To address this point performance analysis of experts and untrained panelists in cheese texture evaluation was carried out. Neither the untrained panelists nor the experts were familiar with either the scales or the kind of cheese. The same Cheddar cheese was given to 44 untrained subjects in three trials to assess hardness. The results showed that their judgment has a 29% average random error variance; the interrater reliability being low. The same experiment gave a random error variance of 2% for three highly skilled judges (experts). The difference in variance was linked to training. Untrained panelists also showed an adaptation error. Nevertheless, there was no significant difference between the average ratings of both groups, whether untrained or experts.
EFFECTS OF FORGETTING ON VARIOUS PROTOCOLS FOR CATEGORY AND LINE SCALES OF INTENSITY
Authors: LEE HAE‐JIN , KIM KWANG‐OK , O'MAHONY MICHAEL 
Published: May 2007

ABSTRACTJudges rated the intensity of NaCl solutions and orange drinks of varying sweetness using category scales and line scales. They performed under four response conditions that varied in reliance on memory: (1) verbal response (2) written response with no retasting and the response sheet removed (3) written response with a single response sheet which allowed past scores to be reviewed and amended but with no retasting (4) the same as ‘3’ but with retasting. Discrimination errors decreased from conditions ‘1’ through ‘4’ indicating how allowing judges to ‘refresh the memory’ improved discrimination. The cognitive processes involved in rating and consequences for scaling protocols and the experimental design for descriptive analysis are discussed in the light of these findings.
HEDONIC R‐INDEX MEASUREMENT OF TEMPERATURE PREFERENCES FOR DRINKING BLACK COFFEE
Authors: PIPATSATTAYANUWONG S. , LEE H.S. , LAU S. , O'MAHONY M. 
Published: May 2007

ABSTRACTR‐index measures were obtained from judges who ranked black coffees for preferred drinking temperature. Preferred temperatures were above thermal pain and thermal damage thresholds. The least preferred temperature was below the oral thermal pain threshold. Similar results were obtained with a ranking for temperatures that judges felt were most likely to be served in a coffee shop. Observations of customers in coffee shops indicated that they began sipping coffee at similar high temperatures.
DISCREPANCY BETWEEN THE EXPECTED AND ACTUAL ACCEPTABILITY OF MEAT PRODUCTS, EGGS AND FISH: THE CASE OF OLDER CONSUMERS
Authors: ROUSSET S. , JOLIVET P. 
Published: May 2007

ABSTRACTExpected acceptability and actually taste acceptability of meat and other foods were determined in elderly subjects. Subjects gave an acceptability score, followed by a free description of the strong and weak points, first from memory during an interview and then after tasting each food. Taste acceptabilities of lamb, fish, poultry, veal and pork were similar to those expected during the interview. Significant discrepancies between observed and expected acceptability were found for beef, processed pork, eggs and rabbit meat. Beef was described as “ tough” after tasting while it was expected as being “ tender” in the interview; processed pork was associated with “ good quality” and “ good texture” during tasting whereas, “ too fatty” with no strong points were expected in the interview; rabbit was criticized for “ dry texture” more often in the interview than after tasting; eggs were popular for their “ soft texture” and “ good taste” but associated with “ too fatty” and “ bad quality” in the interview. The expected acceptability of processed pork, eggs and rabbit seemed to be governed by negative images of fatness or dryness and that of beef by a positive image of “ tenderness”, which related poorly with tasting experience.