Control of Bacillus weihenstephanensis in Pasteurized Liquid Whole Eggs Formulated with Nisin

Bacillus weihenstephanensis can grow at refrigeration temperature and cause food poisoning. It has been isolated from liquid whole egg products. The moderate heat used for pasteurization of liquid egg products is ineffective for killing spore-forming bacteria including Bacillus. Available predictive models and a pretrial study in broth suggested the potential for growth of Bacillus spp. under the tested conditions. Hence, hurdles such as storage of product below 4°C or use of preservatives would be needed to ensure the food safety of pasteurized egg products. This study evaluated the growth inhibition of B. weihenstephanensis in pasteurized liquid whole egg product formulated with 6.25 ppm nisin during storage at refrigerated and abuse refrigerated temperatures for a total 13 weeks, in three replicate trials. At day 0, the product had a pH of 7.52±0.29, while background microflora such as aerobic plate counts, presumptive B. cereus, and yeast and molds were <10 CFU/g. Product inoculated with target 2.5 log10 CFU/g of B. weihenstephanensis, stored at 4°C for 4 weeks and subsequently at 7 or 10°C for 9 weeks exhibited no growth in all three replicate trials. Average counts reduced (p<0.05) by at least one-log10 in six weeks in all samples stored at either 7 or 10°C. Similarly, growth of total plate counts, presumptive Bacillus spp., yeast and mold counts was not observed in uninoculated controls stored at 4°C for 4 weeks and subsequently at 7 or 10°C for 9 weeks. Visual and odor evaluation performed at each sampling time point showed no abnormalities. This study assessed the efficacy of maximum allowed level of nisin for use in pasteurized liquid whole eggs and validated the inhibition of B. weihenstephanensis in the product for an extended shelf life of up to 13 weeks.

Studies on analogs of DAMASCENOLIDETM: Part 4. Synthesis and odor evaluation of sulfur-containing analogs of DAMASCENOLIDETM

ABSTRACT DAMASCENOLIDETM [1, 4-(4-methylpent-3-en-1-yl)furan-2(5H)-one], which is isolated from damask rose, is a useful aroma compound with a citrus-like odor. We have previously reported on the synthesis and odor properties of 34 analogs of 1 as part of our new aroma compound development project. In order to develop better aroma compounds and to gather more information on structure-odor relationships, six novel sulfur-containing analogs of 1 were synthesized. Odor evaluation revealed that their odors differed significantly from those of the corresponding sulfur-free compounds. The introduction of a sulfur atom does not necessarily result in a sulfur-like odor. In particular, the 2(5H)-thiophenone analogs gave waxy, oily and lactone-like odors that are uncharacteristic of sulfur-containing compounds. In many synthesized analogs, the introduction of a sulfur atom led to an increase in odor intensity, as expected.

Studies on analogs of DAMASCENOLIDETM: Part 3. Synthesis and odor evaluation of dimethylated, cyclopropanated, and other analogs of DAMASCENOLIDETM

ABSTRACT DAMASCENOLIDETM [1, 4-(4-methylpent-3-en-1-yl)furan-2(5H)-one], which has a citrus-like odor, is an important aroma component of roses. We have previously reported on the synthesis and odor evaluation of 24 analogs of 1 as part of our new aroma compound developing project. To accumulate more information on structure–odor relationships, 10 more promising analogs such as dimethylated and cyclopropanated analogs were synthesized and subjected to odor evaluation. As a result, it was found that dimethylation of the furanone ring affected the odor. It was also found that cyclopropanation of 1 affected the odor, whereas cyclopropanation of the double bond isomer of 1 did not significantly affect the odor. The effects on the odor caused by ring size expansion and replacement of the side chain were also investigated.

ANTI-ODOUR TREATMENT ON 100% WOOL FABRIC USING COLORANTS FROM COFFEE GROUND RESIDUES

Coffee ground residues is considered as biomass and organic wastes that can be used for further application due to their deodorant properties. The purpose of this study is applying anti-odor treatment on 100% wool fabric by bi-functional dyeing process with colorant extracted from coffee ground residues. The extraction was done with water at 100ºC with different extracting ratio. The knitted wool fabrics were IR dyed with extracting solutions at 80ºC, 90 min, then dried at 60ºC, 30 min. The effectiveness of treatment on wool fabric was determined by colour strength K/S and FT-IR spectra. The colour fastness after hand wash were tested by AATCC standard to confirm the treatment after laundering, exhibited good color fastness at grade 4-5. The anti-odor effect was also evaluated according to AATCC 2017 Methods for Odor Evaluation of Textiles and other Materials for fabric before and after laundering, which proved the efficiency of deodorization of treated fabric by coffee residues extraction, even with strong odor like onion

Amomum tsao-ko—Chinese Black Cardamom: Detailed Oil Composition and Comparison With Two Other Cardamom Species

Two Chinese black cardamom oils ( Amomum tsao-ko) were analyzed using GC and GC/MS and compared to 2 Indian cardamom oils from the species Amomum subulatum and Elettaria cardamomum, respectively. The main constituents of A. tsao-ko oils were eucalyptol, geranial, geraniol, trans-2,3,3A,7A-tetrahydro-1 H-indene-4-carbaldehyde, (2 E)-decenal, neral, and 4-indanecarbaldehyde. Special attention was given to the 1 H-indene-carbaldehyes, which are frequently wrongly assigned in previous literature. A detailed odor evaluation of the oils was also carried out. In addition, composition variations of 28 main constituents of 8 E. cardamomum oils were investigated, taking various factors like origin, production methods, plant material, and drying stage into consideration.