Incorrect ingredient weight fraction is an important concern of soluble coffee premix products. It might cause rejection and return of products. For this study, taste sensors were applied to estimate the weight fractions of ingredients in model soluble coffee premixes consisting of soluble coffee, cream powder, and granular sugar, aimed at application for inspecting returned products. Nine tastes (acidity, bitterness with rough taste, astringency, umami, saltiness, bitterness, astringency with stimulating taste, umami richness, and sweetness) were evaluated using six sensors using the change in membrane potential caused by adsorption (CPA) measurement method. Linear regression analysis using data of single taste yielded good correlation only with the soluble coffee weight fraction. Using all nine tastes in combination with partial least squares (PLS) regression analysis, the weight fractions of all ingredients (soluble coffee, cream powder, and granular sugar) were estimated with reasonable accuracy.

　Fat-soluble carotenoids have been reported to have a singlet-oxygen scavenging activity. The Singlet Oxygen Absorption Capacity (SOAC) method is used to measure singlet oxygen scavenging activity. Since watermelon contains carotenoid lycopene and β-carotene, the singlet-oxygen scavenging activity of watermelon concentrate was examined using SOAC. Watermelon sugar concentration, which has long been used as a traditional folk remedy, was used as a guide. Since there is no designation of the extraction solvent from the sample in the SOAC method, the erasing activity may depend on the extraction solvent, whose notation is thus necessary. Consequently, chloroform, which is generally used for extracting fat-soluble components,hexane/ethanol/acetone/toluene (10/7/6/7, v/v/v/v, HEAT), and ethanol/chloroform/heavy water (50/50/1, v/v/v, ECD), which are used in the measurement of SOAC method, were investigated. The extraction solvent of SOAC showed the highest value. The amount of carotenoid content was also positively correlated with the SOAC value. We suggest that the extraction solvent of SOAC is most suitable for watermelon concentrate extraction. Also, since the antioxidant ability was improved by concentration, a new value of watermelon processing could be expected.

　Trigonelline, an N-methylnicotinic acid, is found in fenugreek (Trigonella foenum-graecum L.) and coffee beans. Trigonelline has been reported to prevent cardiovascular and Alzheimer's diseases. However, the potential pharmacological application of trigonelline in in fl ammatory responses is poorly understood, particularly in macrophages. In the present study, we investigated the effects and underlying molecular mechanisms of trigonelline on 100ng/mℓ lipopolysaccharide (LPS) -induced inflammatory responses in RAW264.7 mouse macrophages. 50μM Trigonelline elicited a marked reduction in LPS-mediated production of nitric oxide (NO) compared with LPS-treated cells. Subsequently, the mRNA expression levels of inducible nitric oxide (iNOS), cyclooxygenase-2 (COX2), and pro-inflammatory cytokines, including tumor necrosis factor α (TNF-α), interleukin (IL) -6, and IL-1β in LPS-treated cells were significantly decreased by trigonelline co-treatment. Furthermore, we found that treatment of cells with LPS elevated the gene expression of reactive oxidative species (ROS) -associated molecules, such as p47^phox and p67^phox, whereas trigonelline treatment significantly decreased them. Our data suggested that trigonelline inhibited inflammation and oxidative stress, resulting in the potential application of this compound in the prevention of infl ammatory diseases.

　We made a fish sauce using mackerels from Kozushima, Japan. We then evaluated the nutritional components and taste of the sauce and proposed its applications in cooking. The nutritional components of the fish sauce were water (65.5%), protein (10.4%), carbohydrates (1.1%), ash (23%), lipid (0%), and sodium (8000mg/100g, salt equivalent 20.3%). The fish sauce had 1.3 times more magnesium and 8 times more copper than soy sauce. It had a clear light golden color, with a higher lightness level (L^＊) than soy sauce. We compared the fish sauce with commercially available fish sauces using an electronic taste sensor. Our fish sauce had relatively low umami taste, but there were no contaminating flavors, resulting in an outstanding umami taste. This fish sauce is a suitable seasoning for seafood and carbohydrates and also enhances the taste of vegetables. In addition to its excellent flavor, Kozushima mackerel fish sauce has high protein and mineral content. This fish sauce has the potential to be marketed as a specialty product of Kozushima in the future.