Changes in volatile flavor compounds of Kimchi cabbage (Brassica rapa subsp. pekinensis) during salting and fermentation.

A main ingredient of Kimchi is Kimchi cabbage, which is soaked in brine to reduce its crispness. Volatile profile of raw Kimchi cabbage (RC) is changed during salting; however, characteristic aroma-active compounds of salted Kimchi cabbage (SC) have not been investigated. The objective of this study was to evaluate changes in aroma characteristics of Kimchi cabbage during salting and fermentation. Sulfur-containing compounds, such as sulfides and isothiocyanates, increased markedly by salting. (Z)-3-Hexen-1-ol, (Z)-3-hexenal, and hexanal decreased by salting. Hexanal was the most intense in RC, followed by 3-(methylthio)butanal, (Z)-3-hexen-1-ol, and benzenepropanenitrile. Dimethyl trisulfide had the highest log3FD in SC. Methyl (methylthio)methyl disulfide, allyl methyl trisulfide, and dimethyl tetrasulfide were detected only in SC. Dimethyl trisulfide, dimethyl tetrasulfide, methyl (methylthio) methyl disulfide, and allyl methyl trisulfide, decreased greatly in SC during fermentation. Our results demonstrated that characteristic odor of Kimchi cabbage could be significantly changed by salting and fermentation.

Droplet digital recombinase polymerase amplification for multiplexed detection of human coronavirus.

Since the outbreak of coronavirus 2019 (COVID-19), detection technologies have been attracting a great deal of attention in molecular diagnosis applications. In particular, the droplet digital PCR (ddPCR) has become a promising tool as it offers absolute quantification of target nucleic acids with high specificity and sensitivity. In recent years, the combination of the isothermal amplification strategies has made ddPCR a popular method for on-site testing by enabling amplification at a constant temperature. However, the current isothermal ddPCR assays are still challenging due to inherent non-specific amplification. In this paper, we present a multiplexed droplet digital recombinase polymerase amplification (MddRPA) with precise initiation of the reaction. First, the reaction temperature and dynamic range of reverse transcription (RT) and RPA were characterized by real-time monitoring of fluorescence intensities. Using a droplet-based microfluidic chip, the master mix and the initiator were fractionated and rapidly mixed within well-confined droplets. Due to the high heat transfer and mass transfer of the droplets, the precise initiation of the amplification was enabled and the entire assay could be conducted within 30 min. The concentrations of target RNA in the range from 5 copies per µL to 2500 copies per µL could be detected with high linearity (R2 > 0.999). Furthermore, the multiplexed detection of three types of human coronaviruses was successfully demonstrated with high specificity (>96%). Finally, we compared the performance of the assay with a commercial RT-qPCR system using COVID-19 clinical samples. The MddRPA assay showed a 100% concordance with the RT-qPCR results, indicating its reliability and accuracy in detecting SARS-CoV-2 nucleic acids in clinical samples. Therefore, our MddRPA assay with rapid detection, precise quantification, and multiplexing capability would be an interesting method for molecular diagnosis of viral infections.

Development of an IoT-integrated multiplexed digital PCR system for quantitative detection of infectious diseases.

For rapid detection of the COVID-19 infection, the digital polymerase chain reaction (dPCR) with higher sensitivity and specificity has been presented as a promising method of point-of-care testing (POCT). Unlike the conventional real-time PCR (qPCR), the dPCR system allows absolute quantification of the target DNA without a calibration curve. Although a number of dPCR systems have previously been reported, most of these previous assays lack multiplexing capabilities. As different variants of COVID-19 have rapidly emerged, there is an urgent need for highly specific multiplexed detection systems. Additionally, the advances in the Internet of Things (IoT) technology have enabled the onsite detection of infectious diseases. Here, we present an IoT-integrated multiplexed dPCR (IM-dPCR) system involving sample compartmentalization, DNA amplification, fluorescence imaging, and quantitative analysis. This IM-dPCR system comprises three modules: a plasmonic heating-based thermal cycler, a multi-color fluorescence imaging set-up, and a firmware control module. Combined with a custom-developed smartphone application built on an IoT platform, the IM-dPCR system enabled automatic processing, data collection, and cloud storage. Using a self-priming microfluidic chip, 9 RNA groups (e.g., H1N1, H3N2, IFZ B, DENV2, DENV3, DENV4, OC43, 229E, and NL63) associated with three infectious diseases (e.g., influenza, dengue, and human coronaviruses) were analyzed with higher linearity (>98%) and sensitivity (1 copy per µL). The IM-dPCR system exhibited comparable analytical accuracy to commercial qPCR platforms. Therefore, this IM-dPCR system plays a crucial role in the onsite detection of infectious diseases.

Effect of chargrilled flavoring on the sensory perception and consumer acceptability of bulgogi (Korean barbecued beef).

As the home-meal replacement food industry grows, there is an increasing need for smoky flavorings that can satisfy the diverse tastes of consumers. In particular, the industry requires chargrilled flavorings that complement Korean foods. In this study, chargrilled flavoring was applied to bulgogi (Korean barbecued beef) and its effects on consumer liking, sensory perception, familiarity, and flavor congruency with the bulgogi were investigated. Eight formulations (one control and seven flavorings) were tested by 78 Korean subjects. A rate-all-that-apply test was conducted to profile the sensory attributes of the food from the consumers' perspectives. The samples with weaker woody and smoky flavors were preferred; the samples with strong woody and smoky flavors were perceived as being artificial and Western-styled, as well as less familiar and incongruent with bulgogi. This study shows that flavorings that are congruent with a food system can improve consumer liking and the perception of familiarity.

CuS/rGO-PEG Nanocomposites for Photothermal Bonding of PMMA-Based Plastic Lab-on-a-Chip.

We developed copper sulfide (CuS)/reduced graphene oxide (rGO)-poly (ethylene glycol) (PEG) nanocomposites for photothermal bonding of a polymethyl methacrylate (PMMA)-based plastic lab-on-a-chip. The noncontact photothermal bonding of PMMA-based plastic labs-on-chip plays an important role in improving the stability and adhesion at a high-temperature as well as minimizing the solution leakage from microchannels when connecting two microfluidic devices. The CuS/rGO-PEG nanocomposites were used to bond a PMMA-based plastic lab-on-a-chip in a short time with a high photothermal effect by a near-infrared (NIR) laser irradiation. After the thermal bonding process, a gap was not generated in the PMMA-based plastic lab-on-a-chip due to the low viscosity and density of the CuS/rGO-PEG nanocomposites. We also evaluated the physical and mechanical properties after the thermal bonding process, showing that there was no solution leakage in PMMA-based plastic lab-on-a-chip during polymerase chain reaction (PCR) thermal cycles. Therefore, the CuS/rGO-PEG nanocomposite could be a potentially useful nanomaterial for non-contact photothermal bonding between the interfaces of plastic module lab-on-a-chip.

Characteristic aroma-active compounds of Korean perilla (Perilla frutescens Britton) leaf.

Aroma-active compounds from Korean perilla (Perilla frutescens Britton) leaf were extracted by solvent-assisted flavor evaporation (SAFE), liquid-liquid continuous extraction (LLCE), and hydrodistillation (HD) and analyzed by gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O). Thirty-three volatile compounds were identified by GC-MS. 1-(3-Furyl)-4-methyl-1-pentanone (perilla ketone) was found to be the most abundant volatile compound, followed in order by (Z)-3-hexenol and 1-octen-3-ol. Perilla ketone comprised 81% (93 ppm), 84% (120 ppm), and 95% (490 ppm) of the volatile compounds obtained from SAFE, LLCE, and HD, respectively. Thirteen aroma-active compounds were detected by GC-O. Perilla ketone, 1-(3-furyl)-4-methyl-3-penten-1-one (egoma ketone), and 1-(3-furyl)-4-methyl-2-penten-1-one (isoegoma ketone) were considered to be the characteristic aroma-active compounds of Korean perilla leaf. Perilla ketone, (Z)-3-hexenal (green), egoma ketone, and isoegoma ketone were the most intense aroma-active compounds in Korean perilla leaf. Other relatively intense odorants included (Z)-3-hexenol (green), (E)-2-hexenal (green), benzaldehyde (almond), 1-octen-3-one (metallic), 1-octen-3-ol (mushroom), phenylacetaldehyde (honeysuckle), linalool (lemon), and beta-caryophyllene (woody).

Identification of characteristic aroma-active compounds from water dropwort (Oenanthe javanica DC.).

Characteristic aroma components of water dropwort (Oenanthe javanica DC.) were evaluated by aroma extract dilution analysis and solid-phase microextraction-gas chromatography-olfactometry. Alpha-Terpinolene (plastic/cucumber-like) was the most intense aroma-active compound in water dropwort. Other potent aroma-active compounds included p-cymene (kerosene-like), alpha-terpinene (lemon), (E)-caryophyllene (woody), (Z,E)-alpha-farnesene (woody), hexanal (green), (Z)-3-hexenol (green), phenylacetaldehyde (honey), (E)-2-nonenal (cucumber), bornyl acetate (cooked vegetable), and gamma-terpinene (lemon). Of these, p-cymene was believed to be primarily responsible for the distinct kerosene-like aroma note of water dropwort. The aroma property of p-cymene was dependent on its concentration and was described as kerosene-like at relatively high concentrations but changed to citrus and green aroma notes at low concentrations.