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The purpose of this study was to predict the total phenolic content (TPC) and total flavonoid content (TFC) in several horticultural commodities using near-infrared spectroscopy (NIRS) combined with machine learning. Although models are typically developed for a single product, expanding the coverage of the model can improve efficiency. In this study, 700 samples were used, including varieties of shallot, cayenne pepper, and red chili. The results showed that the TPC model developed yielded R 2cal, root mean squares error in the calibration set, R 2pred, root mean squares error in prediction set, and ratio of performance to deviation values of 0.79, 123.33, 0.78, 124.20, and 2.13, respectively. Meanwhile, the TFC model produced values of 0.71, 44.52, 0.72, 42.10, and 1.87, respectively. The wavelengths 912, 939, and 942 nm are closely related to phenolic compounds and flavonoids. The accuracy of the model in this study produced satisfactory results. Therefore, the application of NIRS and machine learning to horticultural products has a high potential of replacing conventional laboratory analysis TPC and TFC.

Shiikuwasha, a citrus fruit native to Okinawa, Japan, has various cultivation lines with distinct free volatile and non-volatile components. However, the glycosylated volatiles, which are sources of hidden aromas, remain unknown. This study aimed to characterize the chemical profiles of free and glycosidically bound volatile as well as non-volatile components in the mature fruits of six Shiikuwasha cultivation lines: Ishikunibu, Izumi kugani-like, Kaachi, Kohama, Nakamoto seedless, and Ogimi kugani. Free volatiles were analyzed using solid-phase microextraction–gas chromatography–mass spectrometry. Glycosides were collected via solid-phase extraction and hydrolyzed with β-glucosidase, and the released volatiles were measured. Additionally, the non-volatile components were determined using non-targeted proton nuclear magnetic resonance analysis. Total free and bound volatiles ranged from 457 to 8401 µg/L and from 104 to 548 µg/L, respectively, and the predominant free volatiles found were limonene, γ-terpinene, and p-cymene. Twenty volatiles were released from glycosides, including predominant 1-hexanol and benzyl alcohol, with Kaachi and Ogimi kugani showing higher concentrations. Principal component analysis (PCA) revealed that taste-related compounds like sucrose, citrate, and malate influenced line differentiation. The PCA of the combined data of free and bound volatile and non-volatile components showed flavor component variances across all lines. These findings provide valuable insights into the chemical profiles of Shiikuwasha fruits for fresh consumption and food and beverage processing. [ABSTRACT FROM AUTHOR]

Summary: A recent increase in the demand for pineapple necessitates the development of new varieties with superior flavour quality. In this study, we characterised the volatile profiles of three new Okinawan pineapple breeding lines using gas chromatography (GC)–mass spectrometry (MS)‐based electronic nose (e‐nose), glycosylated volatiles, and alcohol‐acyltransferase (AAT) activity measurements. The volatile profiles of the fruits were selected using the GC–MS‐e‐nose and visualised using multivariate statistical plots. The glycosidically bound compounds were collected by solid‐phase extraction and hydrolysed by β‐glucosidase. In total, 12 hydroxyl‐group substances, including chavicol (medicinal‐herbal aroma), geraniol (floral‐sweet), and linalool (floral‐citrus), were released from these glycosides. Crude enzymes containing AAT were extracted, and their in vitro activities in 2‐methylbutyl acetate production were highly related to their contents. These results provide information regarding volatile profiles and bounded‐aroma resources, as well as the esterification potential of new Okinawan pineapple breeding lines for use in the agro‐food industry. [ABSTRACT FROM AUTHOR]

Citrus depressa Hayata is a citrus cultivar grown in Japan and Taiwan. To assess the differences in genetic characteristics and volatile organic components (VOCs) in the leaves and edible parts of the fruits of 23 C. depressa accessions from different geographic origins, the tissues were analyzed using cleaved amplified polymorphic sequence markers and gas chromatography-mass spectrometry. A phylogenetic cluster analysis demonstrated that Kagoshima accessions had a close genetic relationship with one another, with Okinawan "Izumi kugani-like" being the most distinct accession. The predominant volatiles in the leaves were γ-terpinene, p-cymene, limonene, and linalool. Multivariate analysis and volcano plots revealed distinct volatiles in the leaves of each cultivation region: piperitone and citronellal (Kagoshima); 5,9,9-trimethyl-spiro[3.5]non-5-en-1-one (Okinawa); and hexanal (Taiwan). Furthermore, the edible parts of Taiwanese fruits contained abundant amounts of monoterpenes, including linalool and 1,8-cineole. In contrast, Kagoshima and Okinawa accessions were rich in aldehydes and esters, respectively. In conclusion, the genetic and volatile profiles of 23 C. depressa accessions of different origins could be distinguished, and multivariate analysis suggested that C. depressa contains diverse VOCs depending on where it is cultivated. These findings demonstrate the exclusivity of C. depressa resources in each region, which could assist farmers and agro-industries in promoting food products derived from C. depressa fruits. [ABSTRACT FROM AUTHOR]

Featured Application: This study assessed the physicochemical traits, total carotenoids, metabolites, and volatile profiles of Okinawan shiikuwasha and calamansi. The physicochemical characteristics and flavor components unique to shiikuwasha and calamansi fruits provide valuable insights for food processing. The discovery of the distinct characteristics of the two citrus cultivars may be beneficial to producers and consumers, thereby supporting local agro-industries. Shiikuwasha (Citrus depressa Hayata) and calamansi (C. microcarpa Bunge) are distinct citrus species with a strong sour taste that grow naturally in Okinawa, Japan. The present study aimed to characterize the physicochemical traits, total carotenoid content, and taste/nutrient-related metabolite and volatile organic compound (VOC) profiles of the mature fruits from three shiikuwasha cultivation lines ("Izumi kugani", "Izumi kugani-like", and "Ogimi kugani") and calamansi. The shiikuwasha lines had higher ratios of soluble solids/titratable acidity but a lower total carotenoid content than calamansi. There were positive statistical correlations between total carotenoids with red, yellow, and orange indices (a*, b*, and a*/b* color spaces, respectively). Principal component analysis (PCA) revealed that shiikuwasha had higher sucrose and choline contents, while calamansi was richer in sourness-related metabolites such as citrate and malate. PCA plots displayed differences in the VOCs between the two citrus cultivars, wherein volatile accumulation was much richer in juices prepared from the whole fruits than in juices from the edible flesh parts. The plots also showed that monoterpenes and sesquiterpenes differentiated the VOC profiles of shiikuwasha and calamansi. This study reveals differences in the flavor components of the two citrus cultivars and highlights the potential uses of each in local and regional agro-business. [ABSTRACT FROM AUTHOR]

This study investigated the reliability and validity of the Multidimensional Scale of Life Skills in Late Childhood, an instrument designed to measure a concept similar to "zest for living" in late childhood. A total of 1,888 elementary school students in the 4th, 5th, and 6th grades residing in urban and suburban areas as well as in remote islands of 3 prefectures (Okinawa, Kagoshima, and Nagasaki) were surveyed. On the basis of our analysis, 24 items and seven factors were extracted. These factors are problem-solving/synthesis, relationship with friends, personal manners, decision-making and future planning, self-learning, collecting and using information, and leadership. Cronbach's alpha reliability coefficients were computed for each subscale and ranged from 0.71 to 0.87. Test-retest reliability coefficient values ranged from 0.68 to 0.79. To examine the construct validity of the scales, a goodness-of-fit model was determined by confirmatory factor analysis, and satisfactory values were found (GFI = 0.952, AGFI = 0.937, CFI = 0.966, RMSEA = 0.016). The validity of the goodness-of-fit model and the reliability of the scales indicate that the Multidimensional Scale of Life Skills in Late Childhood is an effective assessment tool.

Distinguishing the taste and aroma of different sugar syrups is important in determining their utility in the food and beverage industries and for their marketing to consumers. Herein, thick sugar syrups were prepared from the squeezed stalk juices of two important sugar crops: sweet sorghum and sugarcane. The sugar syrups were distinguished in terms of composition, taste characteristics, volatile profile, and antioxidant activity. Sweet sorghum syrup contained lower sucrose and total sugar, but retained greater amounts of minerals and organic acids than sugarcane syrup. Correspondingly, sweet sorghum syrup exhibited lower sweetness and higher saltiness and bitterness than sugarcane syrup. Sweet sorghum syrup exhibited a more complex volatile aroma composition, the major components of which were acetaldehyde, 2-methylpropanal, 3-methylbutanal, and 2-methylbutanal, followed by intermediate amounts of ketones, alcohols, and pyrazines. Additionally, sweet sorghum syrup exhibited a higher total phenolic content and superior antioxidant capabilities in oxygen radical absorbance capacity and 1,1-diphenyl-2-picrylhydrazine radical-scavenging activity assays than sugarcane syrup. The results of the present study demonstrate the suitability of sweet sorghum and sugarcane syrups as sweeteners and food ingredients for consumer and industrial applications. [ABSTRACT FROM AUTHOR]

BACKGROUND Sugarcane molasses is a potential by-product of the sugarcane manufacturing industry that is rich in antioxidant materials. The present study aimed to obtain antioxidative compounds from sugarcane molasses and to evaluate their ability to protect DNA from oxidative damage. RESULTS Two neolignan glucosides were isolated from sugarcane molasses using bioassay and UV spectra monitoring-guided fractionation. The compounds were elucidated as (7 R,8 S)-dehydrodiconiferyl alcohol-4- O-β- d-glucoside ( 1) and (7 S,8 R)-simulanol-9′- O-β- d-glucoside ( 2). Neolignan glucoside 2 protected against DNA damage caused by free radicals more effectively than did neolignan glucoside 1 (13.62 and 9.08 µmol L−1 for peroxyl and hydroxyl radicals, respectively, compared to 48.07 and 14.42 µmol L−1). Additionally, neolignan glucoside 2 exhibited superior DNA protection against free radicals compared with various known antioxidative compounds, including p-coumaric acid, ferulic acid, vanillic acid and epigallocatechin gallate. CONCLUSION The isolated neolignan glucosides from sugarcane molasses are able to protect DNA from oxidative damage caused by free radicals. This is the first identification of these two compounds in sugarcane molasses. The sugarcane molasses can therefore be used as potential nutraceutical preventative agents, and the findings may foster the utilization of this by-product as a bioresource-based product. © 2015 Society of Chemical Industry [ABSTRACT FROM AUTHOR]