Evaluation of coffee roasting degree by using electronic nose and artificial neural network for off-line quality control.

UNLABELLED: An electronic nose (EN) based on an array of 10 metal oxide semiconductor sensors was used, jointly with an artificial neural network (ANN), to predict coffee roasting degree. The flavor release evolution and the main physicochemical modifications (weight loss, density, moisture content, and surface color: L*, a*), during the roasting process of coffee, were monitored at different cooking times (0, 6, 8, 10, 14, 19 min). Principal component analysis (PCA) was used to reduce the dimensionality of sensors data set (600 values per sensor). The selected PCs were used as ANN input variables. Two types of ANN methods (multilayer perceptron [MLP] and general regression neural network [GRNN]) were used in order to estimate the EN signals. For both neural networks the input values were represented by scores of sensors data set PCs, while the output values were the quality parameter at different roasting times. Both the ANNs were able to well predict coffee roasting degree, giving good prediction results for both roasting time and coffee quality parameters. In particular, GRNN showed the highest prediction reliability. PRACTICAL APPLICATION: Actually the evaluation of coffee roasting degree is mainly a manned operation, substantially based on the empirical final color observation. For this reason it requires well-trained operators with a long professional skill. The coupling of e-nose and artificial neural networks (ANNs) may represent an effective possibility to roasting process automation and to set up a more reproducible procedure for final coffee bean quality characterization.

Effect of steam cooking on the residual enzymatic activity of potatoes cv. Agria.

BACKGROUND: The aim of this work was to study the influence of steam cooking on pectin methylesterase (PME) and endogenous α- and ß-amylase activities in different tissues (cortex and pith) of raw and heat-treated potatoes cv. Agria. Three different cooking temperatures were chosen (55, 70 and 85 °C). For each cooking trial, time-temperature profiles were recorded and the degree of cooking was expressed in terms of cooking factor. RESULTS: Steam cooking contributed to significantly activate PME at 55 °C and to reduce its activity at the final processing temperature (85 °C), with the highest amount in the cortex (0.3745 ± 0.0007 µmol galacturonic acid (GA) g(-1) fresh weight (FW) min(-1) ) compared with the pith (0.2617 ± 0.0012 µmol GA g(-1) FW min(-1) ). The presence of heat-labile and heat-stable isoforms of PME in the considered potato tissues was also assumed. Heat treatment by steam resulted in a significant decrease in endogenous α- and ß-amylase activities in both tissues compared with the raw potato, though without complete deactivation. Starch-degrading enzymes were also found to be differently distributed in the raw tuber. CONCLUSION: Steam cooking affected in different ways the assessed residual enzymatic activity in the considered tissues of potatoes cv. Agria. Further research is needed to confirm the results obtained.

Anisotropic optical functions of α-1,4,4-tetraphenyl-1,3-butadiene.

One of the known monoclinic polymorphs of 1,1,4,4-tetraphenyl-1,3-butadiene was grown by the floating-drop technique. This material is of interest for blue emitting devices and for fundamental studies on intermolecular interactions, excited states and vibronic coupling in the fields of chemical physics and materials science. Polarized UV-visible spectra are reported. The origin of the optical bands is resolved. The results give information on the intermolecular interactions and are compared with theoretical predictions and modeling. The full material dielectric tensor is provided, as deduced from generalized spectroscopic ellipsometry. Details on the use of this technique on strongly anisotropic and absorbing molecular materials are given. Some typical features of the optical spectra are also demonstrated to be very sensitive to the presence of misaligned domains, which, in our samples, are found to be rotated around the normal to the surface and whose amount is determined. The method allows discriminating among monocrystals, in-plane polycrystalline samples, layered samples formed by misaligned successive layers, or samples with both types of disorder. Two independent parameters giving the fraction of misaligned domains or layers are suggested for the characterization and optimization of the growth and deposition of molecular organic materials.

Optical properties of dibenzo[d,d']thieno[3,2-b;4,5-b']dithiophene monocrystals: the effect of intermolecular interactions.

The polarized UV-visible absorption spectra of dibenzo[d,d']thieno[3,2-b;4,5-b']dithiophene single crystals are reported and interpreted to definitively attribute the observed bands and their polarizations. The results provide information on the intermolecular interactions and on the aggregation in the condensed phase, which can be of either herringbone- or H-type, depending on the electronic transition taken into considerations, with consequences on the order and polarization of the absorption bands. A relatively easy method is also discussed to obtain information on the structural/morphological properties of different types of samples, including thin films, which have been recently proposed for high-performance organic film-effect transistors for their high ionization potential and photostability.

Physicochemical and sensory properties of fresh potato-based pasta (gnocchi).

This study dealt with the characterization and quality assessment of 3 kinds of potato-based pasta (gnocchi) made with steam-cooked, potato puree (water added to potato flakes), and reconstituted potatoes as main ingredients. The aim of the research was to evaluate the quality of the products in terms of physicochemical, textural, and sensory characteristics. Water content, water activity, color (L* and h°), and texture (texture profile analysis [TPA] and shearing test) were evaluated on both raw and cooked samples. In addition, on the recovered cooking water the loss of solid substances was determined and on the cooked gnocchi a sensory assessment was performed. Eight sensory attributes (yellowness, hardness, gumminess, adhesiveness, potato taste, sweet taste, flour taste, and sapidity) were investigated. Statistically significant differences among products were obtained, especially concerning textural properties. In fact, sample made with reconstituted potatoes and emulsifiers resulted the hardest (8.53 ± 1.22 N), the gummiest (2.90 ± 0.05 N), and the "chewiest" (2.90 ± 0.58 N) after cooking. Gnocchi made with potato puree or reconstituted potatoes significantly differed from the one produced with steam-cooked potatoes in terms of sensory properties (yellowness, hardness, flour taste, and sapidity). Pearson's correlation analysis between some textural instrumental and sensory parameters showed significant correlation coefficients (0.532 < r < 0.810). Score plot of principal component analysis (PCA) confirmed obtained results from physicochemical and sensory analyses, in terms of high discriminant capacity of colorimetric and textural characteristics.

Enhanced activity or resistance of adenosine derivatives towards adenosine deaminase-catalyzed deamination: Influence of ribose modifications.

The effect of the presence of the 1'-C-methyl group and 2',3'-O-substitution in the adenosine structure on ADA activity has been investigated by modeling studies. Results show that the 2'- and 3'-O- substituents are harbored in a quite large cavity of intermediate polarity, whereas the 1'-C-substituent clashes against Ala180 distorting the architecture of the catalytic centre. Globally, the study emphasizes the ability of ADA to transform a large set of 2',3'-O-substituted adenosine analogues as well as the opportunity to design 1'-C-substituted adenosine derivatives resistant to ADA-catalyzed deamination.

Near infrared spectroscopy: an analytical tool to predict coffee roasting degree.

The main purpose of this study was to investigate the relationship between some coffee roasting variables (weight loss, density and moisture) with near infrared (NIR) spectra of original green (i.e. raw) and differently roasted coffee samples, in order to test the availability of non-destructive NIR technique to predict coffee roasting degree. Separate calibration and validation models, based on partial least square (PLS) regression, correlating NIR spectral data of 168 representatives and suitable green and roasted coffee samples with each roasting variable, were developed. Using PLS regression, a prediction of the three modelled roasting responses was performed. High accuracy results were obtained, whose root mean square errors of the residuals in prediction (RMSEP) ranged from 0.02 to 1.23%. Obtained data allowed to construct robust and reliable models for the prediction of roasting variables of unknown roasted coffee samples, considering that measured vs. predicted values showed high correlation coefficients (r from 0.92 to 0.98). Results provided by calibration models proposed were comparable in terms of accuracy to the conventional analyses, revealing a promising feasibility of NIR methodology for on-line or routine applications to predict and/or control coffee roasting degree via NIR spectra.

Activity of adenosine deaminase and adenylate deaminase on adenosine and 2', 3(')-isopropylidene adenosine: role of the protecting group at different pH values.

The deamination rate of 2',3'-isopropylidene adenosine catalyzed by adenosine deaminase (ADA) from calf intestine and adenylate deaminase (AMPDA) from Aspergillus species has been evaluated and compared with that of the enzymatic reactions of adenosine, to elucidate the influence of the protecting group on enzyme activity.

2',3'-isopropylidene group, a molecular scaffold to study the activity of adenosine and adenylate deaminase on adenosine analogues modified in the ribose moiety.

2 ',3 '-Isopropylidene group can be used as a molecular scaffold for the introduction of modifications at 5 ' and 1 ' positions of adenosine and these modified nucleosides are used to evaluate the biocatalytic activity of adenosine and adenylate deaminase.

Deamination of 2',3'-O-isopropylideneadenosine-5'- carboxylic acid catalyzed by adenosine deaminase (ADA) and adenylate deaminase (AMPDA): influence of substrate ionization on the activity of the enzymes.

Adenosine deaminase (ADA) and adenylate deaminase (AMPDA) catalyze the deamination of 2 ',3 '-O-isopropylideneadenosine-5'-carboxylic acid to the corresponding inosine derivative and dependence of the rate of enzymatic reaction on the ionization degree of the substrate has been studied at different pH values.

Clemmensen reduction of diosgenin and kryptogenin: synthesis of [16,16,22,22,23,23-(2)H(6)]-(25R)-26-hydroxycholesterol.

A new experimental protocol has been established for the Clemmensen reduction of diosgenin and kryptogenin with the aim to prepare deuterated isotopomers of (25R)-26-hydroxycholesterol. Uncontrolled deuteration has been achieved from diosgenin, whereas [16,16,22,22,23,23-(2)H(6)]-(25R)-26-hydroxycholesterol (1) can be synthesized from kryptogenin.

Synthesis of deuterated isotopomers of 7alpha- and (25R,S)-26-hydroxycholesterol, internal standards for in vivo determination of the two biosynthetic pathways of bile acids.

Deuterated isotopomers of 7alpha- and (25R,S)-26-hydroxycholesterol, internal standards for in vivo determination of the two biosynthetic pathways of bile acids formation from cholesterol, were prepared from [2,2,3,4,4,6-2H(6)]-cholesterol and (20S)-[7,7,21,21-2H(4)]-3beta-(tert-butyldimethylsilyl)oxy-20-methylpregna-5-en-21-ol, respectively.

T-tropic human immunodeficiency virus (HIV) type 1 Nef protein enters human monocyte-macrophages and induces resistance to HIV replication: a possible mechanism of HIV T-tropic emergence in AIDS.

Increasing interest has been devoted to the role that monocyte-macrophages play in the pathogenesis of AIDS. The hypothesis of an involvement in AIDS pathogenesis of human/simian immunodeficiency virus (HIV/SIV) Nef also is currently under evaluation by many investigators. The original basis of this hypothesis came from evidence that monkeys infected with a nef-deleted SIV strain failed to develop simian AIDS. Here, we show that treatment of human monocyte-derived macrophages (MDM) with recombinant HIV-1 Nef protein (rNef) induces a strong inhibition of the replication of either macrophage (M-) or dual-tropic HIV-1 strains. Through cytofluorimetric analyses, we detected internalization of FITC-conjugated rNef in MDM as early as 6 h after treatment. Confocal microscope observations demonstrated that the intracellular distribution of internalized rNef was identical to that of endogenously produced Nef. Down-regulation of the CD4 HIV receptor detected upon rNef treatment of MDM suggested that the rNef-induced HIV inhibition occurred at the virus entry step. This deduction was strengthened by the observation that CD4-independent infection was totally insensitive to rNef treatment. The specificity of all observed effects was demonstrated by immunodepletion of rNef. Finally, we showed that the resistance to HIV replication induced by rNef treatment in MDM favours the spread of T-tropic over M-tropic HIV strains in doubly infected CD4(+) lymphocyte-MDM co-cultures. We propose that extracellular Nef contributes to AIDS pathogenesis by inducing resistance to M-tropic HIV replication in MDM, thereby facilitating the switching from M- to T-tropic HIV prevalence that correlates frequently with AIDS progression.