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The foaming properties of milk manufactured under different conditions were investigated using a Dynamic Foam Analyzer 100. The sensory characteristics of foamed milk were evaluated by descriptive analysis by means of a trained panel. Milk homogenized at 25 MPa had significantly smaller bubble size and higher foam stability than milk homogenized at 7 MPa. Foamed milk prepared from milk homogenized at 25 MPa had significantly higher sensory evaluation scores for ‘fineness’, ‘smoothness’, ‘elasticity’, and ‘body’, and a significantly lower score for ‘meltability’ compared to foamed milk prepared from milk homogenized at 7 MPa. Milk heated at 120 °C had a significantly smaller bubble size than milk heated at 140 °C. Foamed milk prepared from milk heated at 120 °C had a significantly higher score for ‘sweetness’ than did foamed milk prepared from milk heated at 140 °C. In addition, milk heated using infusion-type pasteurizer had a significantly smaller bubble size compered to milk heated using a plate-type pasteurizer. Foamed milk prepared from milk heated using an infusion-type pasteurizer had significantly higher scores for ‘fineness’ and ‘smoothness’, and a significantly lower score for ‘cooked-flavor’ compared to foamed milk prepared from milk heated using a plate-type pasteurizer.

To develop a ready-to-drink (RTD) milk coffee that retains the original coffee flavor, the effects of manufacturing processing conditions on retronasal-aroma (RA) odorants were investigated by gas chromatography-olfactometry (CharmAnalysis™) using an RA simulator (RAS). Twenty-nine of 33 odorants detected in the RAS effluent (RAS odorants) were identified. The detected odorants were classified into 19 odor-description groups. The total odor intensity (charm value, CMV) of all coffee RAS odorants decreased approximately 68% following pH adjustment, whereas the total CMV increased 6% to 7% following ultra-high-temperature sterilization. The total CMV ratio (about 83%) of the milk coffee produced using a new blending-after-sterilization (BAS) process without pH adjustment of the coffee was greater than that (approximately 56%) prepared using a conventional blending-before-sterilization (BBS) process with pH adjustment. In BAS-processed milk coffees, the total CMV ratio (91%) with infusion (INF)-sterilized reconstituted milk (r-milk) was greater than that (83%) of plate (PLT)-sterilized r-milk. Principal component analysis of odor-description CMVs indicated that the effect of coffee pH adjustment on odor characteristics was greater than that of sterilization, that BAS and BBS samples differed, and that BAS milk coffee prepared using INF sterilization was more similar to homemade milk coffee (blending unsterilized coffee without pH adjustment with PLT-sterilized milk) than milk coffee prepared using PLT sterilization. In conclusion, the BAS process using INF sterilization is superior for manufacturing RTD milk coffee that retains odor characteristics similar to targeted homemade milk coffee. PRACTICAL APPLICATION: Ready-to-drink milk coffee beverages produced using conventional blending-before-sterilization methods do not retain their original coffee flavor following adjustment of the pH of the coffee during manufacturing. The use of newly developed blending-after-sterilization methods, by contrast, produces ready-to-drink milk coffee with an aroma more similar to that of homemade milk coffee, as demonstrated using an analytical system for characterizing food product aromas. The blending-after-sterilization process is now being used in Japan to produce ready-to-drink milk coffee beverages.

To develop a ready‐to‐drink (RTD) milk coffee retaining the original coffee flavor, the effects of processing conditions during manufacture on retronasal‐arma (RA) compounds from the milk coffee were investigated by gas chromatography‐mass spectrometry using an RA simulator (RAS). Thirteen of 46 detected compounds in the RAS effluent (RAS compounds) decreased significantly following pH adjustment of coffee (from pH 5.1 to 6.8) and 5 compounds increased. RAS compounds from coffee tended to decrease through the pH adjustment and subsequent sterilization. Significantly higher amounts of 13 RAS compounds were released from the milk coffee produced using a blending‐after‐sterilization (BAS) process without the pH adjustment than from that using a blending‐before‐sterilization (BBS) process with the pH adjustment. In BAS‐processed milk coffee, significantly lower amounts of 8 high‐volatility compounds and 1H‐pyrrole were released from coffee containing infusion‐sterilized (INF) milk than from coffee containing plate‐sterilized (PLT) milk, whereas 3 low‐volatility compounds were released significantly more from coffee using PLT milk. Principal component analysis revealed that the effect of the manufacturing process (BAS, BBS, or homemade (blending unsterilized coffee without pH adjustment with sterilized milk)) on milk coffee volatiles was larger than that of the sterilization method (INF or PLT) for milk, and that the sterilization method could result in different RAS volatile characteristics in BAS and homemade processes. In conclusion, a BAS process was found to be superior to a BBS process for the manufacture of an RTD milk coffee that retains volatile characteristics similar to that of a homemade milk coffee. Ready‐to‐drink (RTD) milk coffee manufactured using the conventional blending‐before‐sterilization process does not retain its original coffee flavor due to pH adjustment of the coffee during the process. The new blending‐after‐sterilization (BAS) process enabled the production of RTD milk coffee whose volatiles are closer to that of homemade milk coffee, as demonstrated by the results of RAS‐GC‐MS analysis. The BAS process has already been applied to the manufacture of RTD milk coffees in Japan.

To develop a ready-to-drink (RTD) milk coffee that retains the original coffee flavor, the effects of manufacturing processing conditions on retronasal-aroma (RA) odorants were investigated by gas chromatography-olfactometry (CharmAnalysis™) using an RA simulator (RAS). Twenty-nine of 33 odorants detected in the RAS effluent (RAS odorants) were identified. The detected odorants were classified into 19 odor-description groups. The total odor intensity (charm value, CMV) of all coffee RAS odorants decreased approximately 68% following pH adjustment, whereas the total CMV increased 6% to 7% following ultra-high-temperature sterilization. The total CMV ratio (about 83%) of the milk coffee produced using a new blending-after-sterilization (BAS) process without pH adjustment of the coffee was greater than that (approximately 56%) prepared using a conventional blending-before-sterilization (BBS) process with pH adjustment. In BAS-processed milk coffees, the total CMV ratio (91%) with infusion (INF)-sterilized reconstituted milk (r-milk) was greater than that (83%) of plate (PLT)-sterilized r-milk. Principal component analysis of odor-description CMVs indicated that the effect of coffee pH adjustment on odor characteristics was greater than that of sterilization, that BAS and BBS samples differed, and that BAS milk coffee prepared using INF sterilization was more similar to homemade milk coffee (blending unsterilized coffee without pH adjustment with PLT-sterilized milk) than milk coffee prepared using PLT sterilization. In conclusion, the BAS process using INF sterilization is superior for manufacturing RTD milk coffee that retains odor characteristics similar to targeted homemade milk coffee. PRACTICAL APPLICATION: Ready-to-drink milk coffee beverages produced using conventional blending-before-sterilization methods do not retain their original coffee flavor following adjustment of the pH of the coffee during manufacturing. The use of newly developed blending-after-sterilization methods, by contrast, produces ready-to-drink milk coffee with an aroma more similar to that of homemade milk coffee, as demonstrated using an analytical system for characterizing food product aromas. The blending-after-sterilization process is now being used in Japan to produce ready-to-drink milk coffee beverages.

To develop a ready-to-drink (RTD) milk coffee retaining the original coffee flavor, the effects of processing conditions during manufacture on retronasal-arma (RA) compounds from the milk coffee were investigated by gas chromatography-mass spectrometry using an RA simulator (RAS). Thirteen of 46 detected compounds in the RAS effluent (RAS compounds) decreased significantly following pH adjustment of coffee (from pH 5.1 to 6.8) and 5 compounds increased. RAS compounds from coffee tended to decrease through the pH adjustment and subsequent sterilization. Significantly higher amounts of 13 RAS compounds were released from the milk coffee produced using a blending-after-sterilization (BAS) process without the pH adjustment than from that using a blending-before-sterilization (BBS) process with the pH adjustment. In BAS-processed milk coffee, significantly lower amounts of 8 high-volatility compounds and 1H-pyrrole were released from coffee containing infusion-sterilized (INF) milk than from coffee containing plate-sterilized (PLT) milk, whereas 3 low-volatility compounds were released significantly more from coffee using PLT milk. Principal component analysis revealed that the effect of the manufacturing process (BAS, BBS, or homemade (blending unsterilized coffee without pH adjustment with sterilized milk)) on milk coffee volatiles was larger than that of the sterilization method (INF or PLT) for milk, and that the sterilization method could result in different RAS volatile characteristics in BAS and homemade processes. In conclusion, a BAS process was found to be superior to a BBS process for the manufacture of an RTD milk coffee that retains volatile characteristics similar to that of a homemade milk coffee.Ready-to-drink (RTD) milk coffee manufactured using the conventional blending-before-sterilization process does not retain its original coffee flavor due to pH adjustment of the coffee during the process. The new blending-after-sterilization (BAS) process enabled the production of RTD milk coffee whose volatiles are closer to that of homemade milk coffee, as demonstrated by the results of RAS-GC-MS analysis. The BAS process has already been applied to the manufacture of RTD milk coffees in Japan.

(1) ゲーブルトップ紙容器の透過香気成分を捕集するガラス製装置を作製した．(2) グレープティーの透過香気成分の捕集条件を検討した結果，SPMEファイバー種：PDMS/DVB，捕集温度：10℃，捕集時間：30分間，捕集タイミング：24時間静置後，に設定した．(3) ノンバリアとバリア容器種間で，香気成分量に差が認められるグレープティーの透過香気成分を明らかにした．特にエステル類において差が顕著であった．(4) 容器種間で透過香気の匂い強度が顕著に異なる，6種の匂い成分（ethyl 2-methylpentanoate, ethyl butanoate, ethyl 2-methylbutanoate, ethyl 3-methylbutanoate, ethyl 2-methylpentanoate, methyl anthranilate）を明らかにした．

To design a consumer-oriented package that complements the taste and aroma of ready-to-drink chilled-cup coffee beverages by using the food kansei model, the effects of the diameter and the color of drinking straws as well as the cognition terms of coffee on consumer sensory characteristics and preferences were investigated. Variance and factor analyses of the sensory scores for chilled-cup coffee with milk and sugar using straws of different diameters, as rated by consumer panelists, extracted two perceived factors (F1, contribution ratio 36.5%, and F2, 28.6%). A two-dimensional plot of the average F1 and F2 scores of 123 panelists showed that the perceived characteristics of the same taste and aroma varied according to the straw diameter. An image investigation of different straw colors and another sensory evaluation using “black,” “brown,” and “green” straws were also performed. A principal component analysis of the image data revealed that the sensory characteristics of coffee with milk and sugar were imaged from the straw color. The second evaluation suggested that the images of straw colors affected the sensory characteristics. In addition, cluster and multiple-comparison analyses of Internet research data from consumers regarding the cognition terms for coffee exhibited three clusters representing the cognitive characteristics of terms by consumers and by developers and the differences of attractiveness degree on the cognition terms due to the consumers’ personal attributes. These studies provide useful information for the development of packages of chilled-cup coffee beverages.

Differences in flavor characteristics of coffee drinks originating from different thermal sterilization processes (ultra-high temperature (UHT) and retort sterilization) were investigated. The sensory evaluation by an analytical panel revealed that the sensory characteristics of a retort-sterilized product were significantly different from those of unsterilized and UHT-sterilized products, suggesting that the sensory characteristics of the UHT-sterilized product are more similar to those of the unsterilized product. The results of gas chromatography/olfactometry analysis revealed three odorants (2-furanemethanethiol, 3-(methylthio)propanal, and 3-mercapto-3-methylbutyl formate) whose flavor dilution (FD) factors decreased in the unsterilized, UHT-sterilized, and retort sterilized products in this order and eight odorants (2-((methylthio)methyl)furan, 3-mercapto-3-methyl-1-butanol, 3-methylbutyric acid, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, 4-methylphenol, and three unidentified odorants) whose FD factors increased in the unsterilized, UHT-sterilized, and retort sterilized products in this order. Changes in these odorants, which decrease or increase with an increase in the F0 value (sterilization value), which serves as an indicator of heating, supported the sensory evaluation results that the retort-sterilized product is significantly dissimilar to the unsterilized and UHT-sterilized products. Electronic nose and taste-sensing measurements further supported the sensory evaluation results.

A quick (headspace: 1 min and retronasal aroma simulator (RAS): 2 min) sampling method for capturing volatiles released from coffee drinks by solid-phase microextraction (SPME) (fiber type; divinylbenzene (DVB)/carboxen/polydimethylsiloxane (PDMS)) has been applied to freshly brewed espresso and cafe latte (espresso and milk). Headspace volatiles and volatiles in the RAS effluent were collected from espresso and cafe latte, and examined by gas chromatography/mass spectrometry (GC/MS) and GC/olfactometry (GC/O, CharmAnalysis™). When milk was added to espresso in 60% by weight, aroma release (odor activities) was generally suppressed, both in headspace and RAS aromas. The relative charm value of sweet-caramel odor increased in the headspace aroma, while the phenolic odor increased markedly and the smoke-roast odor decreased in the RAS aroma. These results suggested that milk addition had different effects on the headspace and RAS aromas.

一価の金属イオンを含むミネラルが牛乳の風味に与える影響を把握するため，RO膜処理乳およびNF膜処理乳より製造したUHT無脂肪乳の理化学的特性の検討を行い，さらに，専門パネルによる官能評価を行った．（1）NF膜処理乳は一価の金属イオンを含むミネラル含量および電気伝導度がRO膜処理乳に比較して減少したが，二価の金属イオンを含むミネラル含量および乳糖含量，蛋白質含量には差は認められなかった．（2）RO膜処理乳の割合が多いほど，濃厚感が強い無脂肪乳と評価され，逆に，NF膜処理乳が多くなるとさっぱり感が強い無脂肪乳と評価された．また，甘味は通常の牛乳では濃厚感と正の相関があるが，一価の金属イオンを含むミネラルが変動する場合は，塩味が少なく，さっぱり感があるほど甘味が強く感じられた．また，一価の金属イオンを含むミネラルは単に塩味としてだけでなく，ミルク臭，コク，濃厚感とも関連があると考えられた．（3）属性評価の主成分分析の結果，第一因子は濃厚感，さっぱり感を，第二因子は風味のくせを，第三因子は甘味の強さを示し，RO膜処理乳の割合が多い無脂肪乳ほど濃厚感が強く，NF膜処理乳が多いほどさっぱり感，甘味が強い無脂肪乳として位置付けられた．（4）おいしさの総合評価の結果，RO2NF1の無脂肪乳が最も好まれ，おいしさにはミネラル含量に関連した適度な塩味および濃厚感が重要であった．（5）味センサによる分析の結果，センサ応答値の主成分分析の結果と官能評価および理化学的特性との相関が高く，味センサで官能評価と同様に風味の客観的な評価が可能であると考えられた．

The characteristic volatile compounds released during the grinding of roasted coffee beans are as attractive for coffee-flavored products as the aroma of fresh-brewed coffee itself. In this study, the volatile compounds released during the grinding of various roasted robusta coffee beans (originating in Vietnam and Indonesia ; roasting degree L26, L23, and L18) were collected by exposing a solid-phase microextraction (SPME) fiber to nitrogen gas discharged from a glass vessel in which the electronic coffee grinder was enclosed. Identification and characterization of the volatile compounds were achieved using gas chromatography/mass spectrometry (GC/MS) and GC/olfactometry (GC/O), and by applying principal component analysis (PCA) to the GC/O results. The variation in volatile compounds released during grinding, based on origin, roasting degree and species, is described and compared with the results of a previous study on the compounds released during grinding of roasted arabica coffees.

Two strains that were strongly able to degrade trichloroethylene were isolated from contaminated environmental samples. The isolates are non-motile, aerobic, non-spore-forming, gram-positive coccoid to short rods with cell-wall peptidoglycan containing meso-diaminopimelic acid. The major type of menaquinone is MK-8(H4). The polar lipids were diphosphatidylglycerol, phosphatidylglycerol and phosphatidylinositol. Mycolic acids were absent. The G+C content of the DNA was 72 mol%. Furthermore, comparison of 16S rDNA sequences shows that the isolates clearly belong to the genus Janibacter. The isolates differ from Janibacter limosus at the species level, as shown by the value for DNA-DNA hybridization. It is therefore proposed that the strains be assigned to the genus Janibacter as Janibacter brevis sp. nov.

To develop a method for evaluating and designing the retronasal aroma of espresso, sensory evaluation data was correlated with data obtained from gas chromatography/olfactometry (GC/O, CharmAnalysis™) and from an electronic nose system αFOX4000 (E-nose). The volatile compounds of various kinds of espresso (arabica coffee beans from 6 production countries: Brazil, Ethiopia, Guatemala, Colombia, Indonesia, and Tanzania; 3 roasting degrees for each country: L values, 18, 23, and 26) were collected with a retronasal aroma simulator (RAS) and examined by GC/O and E-nose. In addition, sensory descriptive analysis using a 7-point scale for RAS effluent gas was performed by 5 trained flavorists using sensory descriptors selected based on the frequency in use and coefficient of correlation. The charm values of 10 odor descriptions obtained from GC/O analysis exhibited the significant (P < 0.05) differences among both roasting degrees and origins. Also, linear discriminant analysis (LDA) on the E-nose-sensor resistances and factor analysis on the sensory evaluation scores showed that the differences of aroma characteristics among the roasting degrees were larger than those among the origins. Based on an artificial neural network (ANN) model applied to the data from GC/O analyses and sensory evaluations, the perceptual factor of the RAS aroma was predicted to be mainly affected by sweet-caramel, smoke-roast, and acidic odors. Also, 3 metal oxide semiconductor sensors (LY2/Gh, P30/1, and T40/1) of E-nose were selected for analyses of RAS aroma and correlated with the sensory descriptive scores by the ANN to support sensory evaluation.

Uridine analogue binding sites, the so-called uridine receptor, were observed in the experiments on specific [3H]N3-phenacyluridine binding to bovine synaptic membranes using two isomers, N3-(S)-(+)- and N3-(R)-(-)-alpha-hydroxy-beta-phenethyluridine, as ligands. The potent hypnotic, N3-(S)-(+)-alpha-hydroxy-beta-phenethyluridine, but not the (R)-isomer, strongly inhibited [3H]N3-phenacyluridine binding. The racemate had inhibitory activity intermediate between that of the two alpha-hydroxy-beta-phenethyluridines ((R)- or (S)-isomers). The inhibitory constants of these compounds were determined. The Ki values of N3-phenacyluridine, alpha-hydroxy-beta-phenethyluridine (racemate), N3-(R)-(-)-, and N3-(S)-(+)-alpha-hydroxy-beta-phenethyluridine were 0.65, 397.4, 1908, and 10.2 nM, respectively. The present results indicate the existence of uridine receptors in the central nervous system in relation to their hypnotic activities reported previously.

A sampling method to isolate headspace volatiles of freshly brewed drip coffee using a solid-phase microextraction fiber (fiber type: divinylbenzene/carboxen/polydimethylsiloxane) in a short time (2 min) immediately after extraction has been developed. Volatile compounds and potent odorants obtained from each headspace aroma of various arabica coffee extracts (3 production countries: Ethiopia, Tanzania, and Guatemala; 3 roasting degrees for each country: L26, L23, and L18) using the sampling method were examined by gas chromatography/mass spectrometry (GC/MS) and GC/olfactometry (GC/O, CharmAnalysis). The results of principal component analysis (PCA) using the data of GC/O analysis showed that the aroma profile of Ethiopian coffee was discriminately different from those of Tanzanian coffee and Guatemalan coffee. In addition, it was suggested from the factor loading of the PCA that 4-(4'-hydroxyphenyl)-2-butanone (raspberry ketone; sweet-fruity odor) characterized the aroma profile of freshly brewed Ethiopian coffee. Therefore, the 4-(4'-hydroxyphenyl)-2-butanone was quantified in the 9 kinds of coffee extracts. Ethiopian coffee extract of the lightly roasted degree (roasting degree: L26) contained the highest amount of this component, while it was only a little over the reported threshold. In the sensory test, the headspace aromas of Tanzanian and Guatemalan coffees in which 4-(4'-hydroxyphenyl)-2-butanone was added were, respectively, discriminated from not added samples, and "sweet" odor was selected as an odor description that assessors found similarity between the added Tanzanian or Guatemalan coffee aroma and the Ethiopian coffee aroma. It was suggested that 4-(4'-hydroxyphenyl)-2-butanone made some detectable change on total aroma profile even though the added amount was only near threshold level.

A new method was developed for understanding the distribution of chemical species such as mobile-sodium, total-sodium, mobile-chloride, and total-chloride ions in seashell structures. The microwave digestion method was applied for the dissolution of different chemical species of these elements. Several kinds of solutions were used to separate the various species of sodium and chloride ions. Using this method, the distribution of sodium and chloride ions in seashell structures was revealed to differ markedly. Total-sodium ion concentration seemed to be constant in the different layers. Conversely, total-chloride ion concentration was one order of magnitude less than that of total-sodium ion. Mobile-chloride ion concentration also shows that chloride ion is more mobile than sodium ion.The method is effective in measuring the distribution of the elements of seashell structure whilst preventing their contamination from the surroundings and from the reagents used in the procedure. The detection limits were 5 ng g–1 for sodium, and 20 ng g–1 for chloride ion, respectively.

Headspace volatiles of freshly brewed drip coffee were investigated by gas chromatography/mass spectrometry (GC/MS) and gas chromatography/olfactometry (GC/O, CharmAnalysis) analyses. For this purpose, a solid-phase microextraction (SPME) sampling method for the headspace volatiles of freshly brewed drip coffee was developed. SPME fiber coated with divinylbenzene (DVB)/carboxen/polydimethylsiloxane (PDMS) was selected from 6 types, and sampling time was determined at 2 min. The headspace coffee volatiles stayed constant in proportion for the first 2 min to keep the freshness of the brewed coffee aroma. Using this sampling method, the headspace volatiles of freshly brewed drip coffee (Ethiopian arabica coffee, roast degree: L value; 23) were examined by GC/MS and GC/O analyses. From the GC/O results, 1-(3,4-dihydro-2H-pyrrol-2-yl)-ethanone (nutty-roast odor) and 4-(4'-hydroxyphenyl)-2-butanone (raspberry ketone, sweet-fruity odor) were newly detected as components in the aroma of coffee.

The author has discussed on irradiation techniques for the cervical esophageal cancer.We have applied the “Water conpensated irradiation technique” instead of the double wedge technique because of the practicability for the routine work.However, we are now trying a new rotational irradiation technique for the cervical and upper intrathoracic esophageal cancer.

Three hundred and eleven patients with locally advanced esophageal cancer were treated by radiation therapy from 1968 to 1983 at Tokyo Women's Medical College. Of these, 288 patients with previously untreated, histologically confirmed squamous cell carcinoma but previously treated with curative intent, were eligible for analysis. The cumulative 5-year survival rate of 288 patients given radical radiotherapy was 9.0%. Sex, tumor length, and Stage (AJC) had a great influence on prognosis. The five-year survival rate in males was 5.4% and in females was 22.4%. The five-year survival rate in cases with a tumor length of 5 cm or less was 17.7% in 5-10 cm was 10.0%, and in 10 cm or above was 2.8% and they were 20.2% for Stage I, 9.9% for Stage II, and 2.6% for Stage III. There were no significant differences of survival rate among age, tumor site, and tumor type on X ray film. This data suggests that comparatively early, small-volume tumors share a significant potential for cure by radiotherapy, but potent combined therapy is necessary for the treatment of advanced cancers.