大豆种质资源是品种改良的关键。本研究对334份我国北方春大豆种质资源的主要农艺性状和品质性状进行了变异分析、相关性分析、聚类分析、主成分分析、分段线性回归分析和逐步多元回归分析。聚类分析结果表明, 可将334份大豆种质划分为4个类群, 其中类群III主要为吉林地区杂交育成大豆品种, 在本地区平均单产高, 抗倒伏能力强, 综合表现较好。主成分分析表明, 5个主成分分别代表产量因素、品质因素、株高因素、分枝与开花因素和开花至成熟时间因素, 累计贡献率达到79.76%。使用DTOPSIS法对大豆品种进行评分, 综合表现最好的是编号36的大豆品种。多元线性逐步回归分析表明, 单株荚数、百粒重、油分、主茎节数、单株粒数对单产影响显著; 油分、单株荚数、分枝数、株高和开花时间对蛋白质影响显著; 蛋白质、百粒重、开花时间、开花至成熟时间、单株荚数和单产对油分影响显著。依据分段线性回归分析, 并综合相关性分析和多元回归方程, 构建高产大豆理想株型为: 主茎节数尽量增加; 五节高8.00~14.70 cm; 单株荚数大于132.83个; 分枝数在6个左右; 开花时间57.16 d左右; 开花至成熟时间大于61.29 d, 整个生育日期控制在霜降期以内; 不倒伏或轻倒; 单株粒数250.43粒左右; 蛋白质38.87%左右; 油分大于19.27%; 百粒重19.45~22.55 g。高产高油大豆理想株型为: 株高113.50~114.45 cm左右; 五节高12.15~14.70 cm; 主茎节数不超过25.15节; 单株荚数132.83~142.65个; 分枝数0~3.00个; 不倒伏或轻倒; 开花时间57.16 d左右; 开花至成熟时间61.29~69.00 d; 单株粒数249.63粒左右; 百粒重19.25~22.55 g。高产高蛋白大豆理想株型为: 株高113.50~114.45 cm左右; 五节高8.00~10.55 cm左右; 主茎节数19.42节左右; 单株荚数132.83~138.96个; 分枝数4.72个左右; 倒伏性可为轻倒; 开花时间63.00 d左右; 开花至成熟时间68.52 d左右; 单株粒数227.54~250.43粒; 百粒重小于19.20 g。本研究揭示了北方春大豆品种具有广泛的遗传背景和丰富的基因潜力, 是优质的大豆育种资源。

通过顶空-固相微萃取和气相色谱-质谱联用对大鲵肉、爪、皮中的挥发性成分进行萃取和分析鉴定。结果表明，从大鲵的肉、爪、皮中分别鉴定出57、69、49 种挥发性成分，3 个部位共有的挥发性成分15 种，主要包括醛类、酮类、醇类、酸类、烃类、酯类、胺类等挥发性成分；其中壬醛、庚醛呈大鲵的鱼腥味，1-辛烯-3-醇、1-辛醇呈大鲵的土腥味。

The volatile compounds of highly commercialised fresh Mediterranean seafood species, including seven fish (sand-smelt Atherina boyeri, picarel Spicara smaris, hake Merluccius merluccius, pilchard Sardina pilchardus, bogue Boobps boops, anchovy Engraulis encrasicolus and striped-mullet Mullus barbatus), squid (Loligo vulgaris), shrimp (Parapenaeus longirostris) and mussel (Mytilus galloprovincialis), were evaluated by simultaneous steam distillation-extraction and subsequent GC-MS analysis. A total of 298 volatile compounds were detected. The mussels contained the highest total concentration of volatile compounds, while pilchard among fish species contained the highest number and concentrations of volatile compounds. Individual patterns of volatile compounds have been distinguished. The fish species when compared to the shellfish species studied, contained 6 to 30 times more 1-penten-3-ol, higher quantities of 2-ethylfuran, and 2,3-pentanedione, which was absent from the shellfish species. Pilchard is characterized by a high concentration of alcohols, shrimps by the high presence of amines and S-compounds, while mussels by high amounts of aldehydes, furans, and N-containing compounds (pyridine, pyrazines and pyrrols). The fatty acid-originating carbonyl compounds in fish seem to be related to the species’ fat content.

Oysters are nutritious and tasty but difficult to store. Drying can extend the storage period of oysters and give them a unique flavor. In this study, the effects of four drying procedures, namely, vacuum freeze drying (VFD), vacuum drying (VD), natural sun-drying (NSD), and hot air drying (HAD), on the flavor characteristics of oysters (Crassostrea hongkongensis) were investigated using blanched oysters as a control (CK). Results showed that HAD produced more free amino acids than the other methods, but VFD retained the most flavor nucleotides. Compared with cold drying (VFD), hot drying (VD, NSD, and HAD) increased the abundance of organic acids, betaine, and aroma substances. Glutamic acid, alanine, AMP, hexanal, octanal, heptanal, (E, E)-2,4-heptadienal, (E)-2-decenal, nonanal, etc., are defined as the characteristic flavor compounds of dried oysters, with umami, sweet, green, fatty, and fruity aromas being the main organoleptic attributes of dried oysters. Glutamic acid, glycine, betaine, IMP, pentanal, ethyl heptanoate, (E, Z)-2,4-nonadienal, 1-octen-3-one, 2-hexenal, 2-octenal, hexanal, decanal were defined as markers to distinguish different drying methods. Overall, HAD showed improved flavor qualities and characteristics and was better suited for the highly commercialized production of dried oysters.

Data collected from the sensory test score evaluation of bottled lager beer, together with the chemical components related to aging, including carbonyl compounds, higher alcohols, unsaturated fatty acid, organic acids, alpha-amino acids, dissolved oxygen, and staling evaluation indices, including lag time of electron spin resonance (ESR) curve, 1,1'-diphenyl-2-picrylhydrazyl (DPPH) scavenged amounts, and thiobarbituric acid (TBA) values, were used to predict the extent of aging in bottled lager beer, using both multiple linear regression and principal component analysis methods. Carbonyl compounds, higher alcohols, and TBA value were significantly and positively correlated with sensory evaluation of staling flavor. While lag time and DPPH scavenging amount were negatively correlated with taste test score. Multiple regression analysis was used to fit the sensory test data using the above chemical compound aging related parameters and evaluation indices as predictors. A variable selection method based on high loadings of varimax rotated principal components was used to obtain subsets of the predominant predictor variables to be included in the regression model of beer aging, so as to eliminate the multicollinearity of the original nine variables. It was found that staling extent was influenced significantly by higher alcohols, TBA value, and DPPH scavenging amount, and the multicollinearity of the regression model was found to be weak by examining the variance inflation factors of the new predictor variables. A mathematic model of the organoleptic test score for beer aging using these three predictors was obtained by multiple linear regression, showing that the major contributors to the sensory taste of beer aging were higher alcohols, TBA index, and DPPH scavenging amount, with the adjusted R(2) of the model being 0.62.

The effects of modified atmosphere packaging (MAP) in combination with superchilling (−1.3 °C) on the physicochemical properties, flavor retention, and organoleptic evaluation of turbot samples were investigated during 27 days storage. Results showed that high-CO2 packaging (70% or 60% CO2) combined with superchilling could reduce the productions of off-flavor compounds, including total volatile basic nitrogen (TVB-N) and ATP-related compounds. Twenty-four volatile organic compounds were determined by gas chromatography–mass spectrometry (GC/MS) during storage, including eight alcohols, 11 aldehydes, and five ketones. The relative content of off-odor volatiles, such as 1-octen-3-ol, 1-penten-3-ol, (E)-2-octenal, octanal, and 2,3-octanedione, was also reduced by high-CO2 packaging during superchilling storage. Further, 60% CO2/10% O2/30% N2 with superchilling (−1.3 °C) could retard the water migration on the basis of the water holding capacity, low field NMR, and MRI results, and maintain the quality of turbot according to organoleptic evaluation results during storage