Steam distillation process for flavor enhancement of milk coffee: Effects of condensation temperature on volatile compounds and flavor characteristics.

To enhance the flavor characteristics of milk coffee, steam distillation was applied to roasted ground coffee to obtain extracts that were then added to the hot water extract of the residue. The effects of different condensation temperatures for steam distillation on the volatile compounds of condensates and the flavor characteristics of the milk coffees prepared with each condensate were investigated. The volatile compounds were analyzed by gas chromatography/mass spectrometry, and principal component analysis (PCA) was performed on the mean peak areas of the volatiles that showed significant differences between the samples. The five types of milk coffees prepared with/without condensates were evaluated by consumer panelists using the check-all-that-apply question combined with the milk coffee flavor lexicon. The results showed that the concentration of volatile compounds tended to be higher in response to decreasing condensation temperature in steam distillation. The volatile compounds were grouped into four patterns based on their concentration in the condensates, which was affected by the volatility of the compounds and the duration of the condensation process in steam distillation. PCA clarified the characteristic volatile compounds that contribute to differences between the three condensates. The check-all-that-apply results indicated that the samples prepared with the condensates enhanced some specific coffee flavors, although acceptances for them were not enhanced. Implementing a steam distillation step in the milk coffee production process could lead to enhancing the coffee flavor strength of milk coffee products, and changing the condensation temperature for steam distillation was effective for providing different flavor characteristics of milk coffee. PRACTICAL APPLICATION: Changing the condensation temperature for steam distillation is effective in differentiating the flavor characteristics of milk coffee. Increasing the condensation temperature resulted in decreased concentrations of volatile compounds, which enhanced the milk and rich flavor. Decreasing the condensation temperature resulted in increased concentrations of volatile compounds, which provided a stronger coffee flavor to the milk coffee, possibly leading to a reduction in the use of coffee for milk coffee production. The check-all-that-apply question combined with the milk coffee flavor lexicon could effectively evaluate consumers' perceptions of the milk coffee flavor characteristics and their acceptances in a single survey.

<b>A Case of Recurrent Vomiting with Pyloric Stenosis </b><b>Successfully Treated with Goreisan </b> / 日本東洋医学雑誌

We report a patient who was successfully treated with a herbal formulation of goreisan (Wu-ling-san) for recurrent vomiting associated with pyloric stenosis, with significant simultaneous improvement of congestive heart failure.<br>A 78-year-old woman was in a bedridden state after cerebral infarction and was being fed through a nasal tube. She often experience repeated vomiting and aspiration pneumonia. Cicatricial stenosis was found in the pyloric region and we performed an expansion operation with balloon endoscopy. However, symptoms did not improve and her heart failure worsened. Therefore, we administered goreisan. Urinary output volume increased, edematous changes gradually disappeared, and pleural effusion decreased. The stenosis-related lesion did not change, but the vomiting ceased, even after nasal tube feeding was resumed.<br>Goreisan is an herbal formula used to promote diuresis that is considered to correct water absorption in digestive organs. In this case, goreisan was effective for the improvement of many symptoms.

<b>A Case of Chronic Heart Failure with Hypotension </b><b>Successfully Treated with Goreisan </b> / 日本東洋医学雑誌

We report a case of chronic heart failure with hypotension, successfully treated with goreisan (<i>Wu lin san</i>).In this case, goreisan improved both the heart failure symptoms and water regulation. This 91-old woman had been receiving treatment for congestive heart failure, mitral regurgitation, aortic regurgitation and atrial fibril lation, and had undergone pacemaker implantation due to sick sinus syndrome. She underwent repeated hospi talization due to aggravation of her chronic heart failure. She was re-admitted because of systemic edema as well as exacerbation of heart failure symptoms which included pleural effusions. Blood pressure remained constant at about 80/50 mmHg. She was prescribed furosemide 40 mg. Thereafter, cerebral infarction compli cations arose. Therefore, it became difficult to increase the quantity of diuretics. We administered goreisan without change to the other oral medications. Many of her symptoms improved and the pleural effusion resolved without affecting blood pressure.<br>Goreisan is one representative herbal formula for promoting diuresis. In this case, it is thought that goreisan showed actions that influenced water regulation.

A Case of Multiple System Atrophy Successfully Treated with Hachimijiougan / 日本東洋医学雑誌

We report a patient with Multiple system atrophy that was successfully treated with the herbal formulation Hachimijiougan.A 79-year-old man was hospitalized with Multiple system atrophy. He showed slow movement, frozen gait, finger tremor, dizziness on standing up with slowly progressive characteristics. Various medications had been administered for orthostatic hypotension, but the effect was insufficient.So we administered Hachimijiougan without changing the other oral medications. After administration, orthostatic hypotension was improved, and he became able to perform various activities of daily living.In this case, we thought that Hachimijiougan improved autonomic nervous system disorders such as the orthostatic hypotension in a patient with Multiple system atrophy.