Abstract
As the counterpart of Hermitian nodal structures, the geometry formed by exceptional points (EPs), such as exceptional lines (ELs), entails intriguing spectral topology. We report the ...experimental realization of order-3 exceptional lines (EL3) that are entirely embedded in order-2 exceptional surfaces (ES2) in a three-dimensional periodic synthetic momentum space. The EL3 and the concomitant ES2, together with the topology of the underlying space, prohibit the evaluation of their topology in the eigenvalue manifold by prevailing topological characterization methods. We use a winding number associated with the resultants of the Hamiltonian. This resultant winding number can be chosen to detect only the EL3 but ignores the ES2, allowing the diagnosis of the topological currents carried by the EL3, which enables the prediction of their evolution under perturbations. We further reveal the connection between the intersection multiplicity of the resultants and the winding of the resultant field around the EPs and generalize the approach for detecting and topologically characterizing higher-order EPs. Our work exemplifies the unprecedented topology of higher-order exceptional geometries and may inspire new non-Hermitian topological applications.
, a non-
species, has a crucial effect on the aroma characteristics of fruit wines, thus, attracting significant research interest in recent years. In this study,
-
mixed fermentation was used to ...ferment
Tratt, blueberry fruit wine, and plum fruit wines using either a co-inoculated or a sequentially inoculated approach. The three fruit wines' volatile aroma characteristics were analyzed by headspace-solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). The results showed that the mixed inoculation of
and
reduced the alcoholic content of Kongxinli fruit wine. Moreover,
-
fermented
Tratt, blueberry, and plum fruit wines and further enriched their flavor compounds. The overall flavor characteristics of sequentially inoculated fruit wines differed significantly from those fermented with
alone, although several similarities were also observed. Sequential inoculation of
and
positively affected the mellowness of the wine and achieved a better harmony of the overall wine flavors. Therefore,
-
mixed fermentation can improve the complexity of the wines' aromatic composition and empower them with a unique identity. In particular,
-
blueberry wine produced by mixed fermentation had the widest variety and content of aroma compounds among the fermented wines. Therefore,
-
mixed-fermentation inoculation in the three fermented fruit wines significantly increased the aroma compound variety and content, thus, enriching their aroma richness and complexity. This study is the first comparative evaluation of the aroma characteristics of different fruit wines fermented with a mixed inoculation of
and
and provides a preliminary guide for these fruit wines produced with non-
yeast.
Topological photonic insulators show promise for applications in compact integrated photonic circuits due to their ability to transport light robustly through sharp bendings. The number of ...topological edge states relies on the difference between the bulk Chern numbers across the boundary, as dictated by the bulk edge correspondence. The interference among multiple topological edge modes in topological photonics systems may allow for controllable functionalities that are particularly desirable for constructing reconfigurable photonic devices. In this work, we demonstrate magnetically controllable multimode interference based on gyromagnetic topological photonic insulators that support two unidirectional edge modes with different dispersions. We successfully achieve controllable power splitting in experiments by engineering multimode interference with the magnetic field intensity or the frequency of wave. Our work demonstrates that manipulating the interference among multiple chiral edge modes can facilitate the advancement of highly efficient and adaptable microwave devices.
Traditional food packaging has problems such as nondegradable and poor food safety. Edible films play an important role in food packaging, transportation and storage, having become a focus of ...research due to their low cost, renewable, degradable, safe and non-toxic characteristics. According to the different materials of edible films substrate, edible films are usually categorized into proteins, polysaccharides and composite edible films. Functional properties of edible films prepared from different substrate materials also vary, single substrate edible films are defective in some aspects. Functional ingredients such as proteins, polysaccharides, essential oils, natural products, nanomaterials, emulsifiers, and so on are commonly added to edible films to improve their functional properties, extend the shelf life of foods, improve the preservation of sensory properties of foods, and make them widely used in the field of food preservation. This paper introduced the classification, characteristics, and modification methods of common edible films, discussed the interactions among the substrate ingredients of composite edible films, the influence of functional ingredients on the properties of edible films, and the effects of modified edible films on the quality of food, aiming to provide new research ideas for the wide application and further study of edible films.
Display omitted
•Properties of common edible films substrates, modified methods were introduced.•Interactions between edible film substrate ingredients were discussed.•Impacts of functional ingredients of edible films on food quality were reviewed.•Research ideas for improving the properties of edible films were provided.
•The volatile compounds of Rosa roxburghii Tratt samples from 4 origins were extracted by SAFE, HS-SPME.•143 volatiles were identified in Rosa roxburghii Tratt.•45 odor-active compounds were ...determined by GC-O.•Sensory attributes, odor-active compounds and origins were correlated by PLSR.
Rosa roxburghii Tratt (RRT) has become popular owing to its high vitamin C content. Volatiles are important factors that affect the quality of RRTs and their processed products. In this study, volatile compounds were extracted using headspace-solid phase microextraction (HS-SPME) and solvent-assisted flavor evaporation (SAFE); 143 volatile compounds were identified by gas chromatography-mass spectrometry (GC–MS), and RRT from different origins were well distinguished based on principal component analysis. 45 odor-active components were identified using gas chromatography-olfactometry (GC-O). Through quantitative descriptive analysis (QDA), there were prominent “grassy” and “tea-like” attributes in RRT. Partial least-squares regression (PLSR) revealed that Longli RRT was greatly related to “tea-like” and “woody” attributes. Among the volatiles identified, alcohols and esters were considered the dominant volatile compounds of RRT, 4-methoxy-2,5-dimethyl-3(2H)-furanone was the most prominent compound. This study enriches the flavor chemistry theory of RRT and provides a scientific basis for optimizing the aroma of RRT and its processed products.
Eigenstates of a non-Hermitian system exist on complex Riemannian manifolds, with multiple sheets connecting at branch cuts and exceptional points (EPs). These eigenstates can evolve across different ...sheets-a process that naturally corresponds to state permutation. Here, we report the first experimental realization of non-Abelian permutations in a three-state non-Hermitian system. Our approach relies on the stroboscopic encircling of two different exceptional arcs (EAs), which are smooth trajectories of order-2 EPs appearing from the coalescence of two adjacent states. The non-Abelian characteristics are confirmed by encircling the EAs in opposite sequences. A total of five non-trivial permutations are experimentally realized, which together comprise a non-Abelian group. Our approach provides a reliable way of investigating non-Abelian state permutations and the related exotic winding effects in non-Hermitian systems.
Rosa roxburghii Tratt (Chestnut rose) is native to China where it is cultivated for its strongly aromatic hips (pseudo fruits); locally known as cili. Increasing interest in cili for food and ...beverage products prompted an evaluation of its aroma compounds and the influence of geographic source. Accordingly, the volatile compounds in cili from five locations in Guizhou province were analysed by headspace‐solid‐phase microextraction coupled with gas chromatography‐mass spectrometry. Sixty‐seven volatile compounds were identified. Principal component analysis distinguished three sample groups by geographic source. The aroma of cili juice from each location was characterized by quantitative descriptive analysis using six odour descriptors. Cili aroma was predominantly sweet/fruity, floral and green, but geographic source significantly influenced the intensity of the sweet/fruity and floral notes. Odour activity analyses indicated that 40 volatile compounds contribute appreciably to the aroma of cili. Of those compounds, only ten esters, two aldehydes, one alcohol and one aromatic compound were common to all regional samples. Those findings extend the range of volatiles detected in cili. These results identify those that are present in odour active amounts and provide the first evidence of the impact of geographic source on the aroma and flavour of cili.
Chestnut rose (Rosa roxburghii) hips (cili) have 67 identified volatile compounds
Cili from five Chinese geographic regions can be typified by volatile compounds.
Over 40 volatile compounds contribute substantially to the aroma of cili.
Sweet/fruity and floral cili rosehip aromas differ between regional samples.
A benchmark for future elucidation and regional discrimination of cili quality.
PDF
