Soluble sugar, organic acid and phenolic composition and flavor evaluation of plum fruits.

Plums (Prunus salicina and Prunus domestica) are prevalent in southwestern China, and have attracted interest owing to their delectable taste and exceptional nutritional properties. Therefore, this study aimed to investigate the nutritional and flavor properties of plum to improve its nutritional utilization. Specifically, we determined the soluble sugars, organic acids, and phenolic components in 86 accessions using high-performance liquid chromatography. Notably, glucose, fructose, malic, and quinic acids were the predominant sweetness and acidity in plums, with sucrose contributing more to the sweetness of the flesh than the peel. Moreover, The peel contains 5.5 fold more phenolics than flesh, epicatechin, gallic acid, and proanthocyanidins C1 and B2 were the primary sources of astringency. Correlation and principal component analyses showed eight core factors for plum flavor rating, and a specific rating criterion was established. Conclusively, these findings provide information on the integrated flavor evaluation criteria and for enhancing optimal breeding of plums.

Soluble sugar and organic acid composition and flavor evaluation of Chinese cherry fruits.

Chinese cherry is an economically important fruit crop native to China. Flavor quality is greatly influenced by compositions of soluble sugars and organic acids. To better understand the flavor quality of Chinese cherry, we determined sugar and acid components in thirty-eight landrace and cultivar collections, and two wild resources using the HPLC method. Glucose and fructose were the main components, accounting for 85.91% of soluble sugars. Malic acid was the predominant organic acid, with an average proportion of 65.73% of total acids. Correlation and PCA analysis revealed seven key indicators for evaluating fruit flavor. Compared with wild Chinese cherry, the cultivated collections exhibited higher levels of soluble sugars, especially fructose, and lower levels of organic acid, particularly malic acid in fruits. Finally, we have established grading criteria for seven flavor indicators in Chinese cherry. Our study provides valuable references for identifying flavor compounds and improving flavor quality of Chinese cherry.

Rating criteria to evaluate student performance in digital wax-up training using multi-purpose software.

PURPOSE: The aim of this study was to introduce rating criteria to evaluate student performance in a newly developed, digital wax-up preclinical program for computer-aided design (CAD) of full-coverage crowns and preliminarily investigate the reliability and internal consistency of the rating system. MATERIALS AND METHODS: This study, conducted in 2017, enrolled 47 fifth-year dental students of Okayama University Dental School. Digital wax-up training included a fundamental practice using computer graphics (CG), multipurpose CAD software programs, and an advanced practice to execute a digital wax-up of the right mandibular second molar (#47). Each student's digital wax-up work (stereolithography data) was evaluated by two instructors using seven qualitative criteria. The total qualitative score (0-90) of the criteria was calculated. The total volumetric discrepancy between each student's digital wax-up work and a reference prepared by an instructor was automatically measured by the CAD software. The inter-rater reliability of each criterion was analyzed using a weighted kappa index. The relationship between the total volume discrepancy and the total qualitative score was analyzed using Spearman's correlation. RESULTS: The weighted kappa values for the seven qualitative criteria ranged from 0.62 - 0.93. The total qualitative score and the total volumetric discrepancy were negatively correlated (ρ = -0.27, P = .09, respectively); however, this was not statistically significant. CONCLUSION: The established qualitative criteria to evaluate students' work showed sufficiently high inter-rater reliability; however, the digitally measured volumetric discrepancy could not sufficiently predict the total qualitative score.

Criteria for the websites in Korean with health information on the Internet / 대한의료정보학회지

Web sites on the internet are excellent information resources for the public consumers to gain health care knowledge. The potential benefits of the Internet health information are obvious. But the health information on the Internet could also result in potentially negative effects on the public consumers. Yet the quality of health information on the Internet is variable and difficult to assess. There is no rating criteria for quality assessment of the health information in the Web sites in Korean. 47 rating criteria for quality assessment of internet health information were selected and identified in this study. The 17 items were categorized to Reliability(5 items), Content( 7 items), Goal(2 items), Design and Technology(3 items). This 17-terms questionnaires is considered as commonly implementable criteria for health information in the Web sites in Korean. The consistency of the resulting criteria had been ensured by 4-professionals.