著者

Chao WANG Liguang WU Haikun ZHAO Qingyuan LIU Ji WANG

出版者

Meteorological Society of Japan

雑誌

気象集誌. 第2輯 (ISSN:00261165)

巻号頁・発行日

vol.99, no.6, pp.1413-1422, 2021 (Released:2021-12-16)

参考文献数

46

被引用文献数

2

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Translation speed is an important factor determining locally accumulated disasters induced by tropical cyclones (TCs). We found that the basin wide TC translation speed over the western North Pacific (WNP) in the late season (October–December) experienced an abrupt decrease in the early 1980s. However, this slowdown cannot be explained by the previously proposed deceleration in large-scale steering. In this study, we demonstrated that this slowdown results from the decreased proportion of subtropical TC track frequency in the early 1980s. Because late-season large-scale steering flow in the subtropical WNP is much greater than that in the tropical WNP, TCs influencing the subtropical WNP generally hold greater translation speed than that of TCs staying in the tropical WNP. Thus, a decrease in the ratio of subtropical TC track frequency can lead to a notable decrease in the basin wide TC translation speed. The decreased ratio of subtropical TC track frequency results from the strengthened southwestward steering and the reduced ratio of TC genesis in the tropical eastern WNP, which is linked to a WNP anticyclonic circulation that appears to be driven by the Atlantic Multi-decadal Oscillation. The result introduces the crucial role of TC track shift in the basin wide TC translation speed and has important implications for understanding the effects of climate change on TC translation speed.

著者

Feng Jin Ji Wang Joe M. Regenstein Fengjun Wang

出版者

Japan Oil Chemists' Society

雑誌

Journal of Oleo Science (ISSN:13458957)

巻号頁・発行日

vol.67, no.7, pp.813-822, 2018 (Released:2018-07-01)

参考文献数

50

被引用文献数

11

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Volatile compounds and quality changes of bitter apricot (Armeniaca sibirica L.) kernel oil (AKO) with different roasting conditions were determined. Bitter apricot kernels were roasted at 120, 130, 140 and 150°C for 15 min. Unroasted bitter apricot kernel oil was used as the control. Quality indicators included color, acid value and peroxide value, fatty acids, total phenols and oxidative stability. Peroxide values of the tested oils were 0.46-0.82 meq/kg, acid values were 0.60-1.40 mg KOH/g, and total phenol contents were 54.1-71.5 μg GAE/g. Oleic acid was the major fatty acid, followed by linoleic, palmitic, stearic and palmitoleic acids. Roasting increased the oxidative stability of bitter AKO. Volatile compounds were tentatively identified and semi-quantified. Among the 53 volatiles identified, benzaldehyde and benzyl alcohol were the major components. These two aroma compounds increased significantly during roasting and contributed sweet and almond flavors. Pyrazines were also prevalent and significantly increased with roasting. Sensory evaluation showed that roasted, nutty, sweet and oily aromas increased as roasting temperature increased.Practical applications: Bitter apricot kernels cannot be consumed directly, thus it is potentially beneficial to find uses for them, especially in China where bitter apricot processing is a significant industry. Roasted bitter AKO with a pleasant aroma could be prepared and might find use as an edible oil. The roasting process gave the bitter AKO a pleasant flavor. This study provided preliminary information on production parameters and potential quality control parameters.

著者

Feng Jin Ji Wang Joe M. Regenstein Fengjun Wang

出版者

Japan Oil Chemists' Society

雑誌

Journal of Oleo Science (ISSN:13458957)

巻号頁・発行日

pp.ess17212, (Released:2018-06-07)

被引用文献数

11

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Volatile compounds and quality changes of bitter apricot (Armeniaca sibirica L.) kernel oil (AKO) with different roasting conditions were determined. Bitter apricot kernels were roasted at 120, 130, 140 and 150°C for 15 min. Unroasted bitter apricot kernel oil was used as the control. Quality indicators included color, acid value and peroxide value, fatty acids, total phenols and oxidative stability. Peroxide values of the tested oils were 0.46-0.82 meq/kg, acid values were 0.60-1.40 mg KOH/g, and total phenol contents were 54.1-71.5 µg GAE/g. Oleic acid was the major fatty acid, followed by linoleic, palmitic, stearic and palmitoleic acids. Roasting increased the oxidative stability of bitter AKO. Volatile compounds were tentatively identified and semi-quantified. Among the 53 volatiles identified, benzaldehyde and benzyl alcohol were the major components. These two aroma compounds increased significantly during roasting and contributed sweet and almond flavors. Pyrazines were also prevalent and significantly increased with roasting. Sensory evaluation showed that roasted, nutty, sweet and oily aromas increased as roasting temperature increased.Practical applications: Bitter apricot kernels cannot be consumed directly, thus it is potentially beneficial to find uses for them, especially in China where bitter apricot processing is a significant industry. Roasted bitter AKO with a pleasant aroma could be prepared and might find use as an edible oil. The roasting process gave the bitter AKO a pleasant flavor. This study provided preliminary information on production parameters and potential quality control parameters.