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Characterization of the Key Odorants of Mastic Gum (Pistacia lentiscus var. Chia) from Two Different Countries

Applied Sciences
Mastic gum, a plant-based resin from mastic trees, has become very popular in recent years and has been used in various food products due to its strong and positive aroma properties.
Ozlem Kilic-Buyukkurt +3 more
doaj +1 more source

Comorbid Chronic Rhinosinusitis and Asthma: Shared Risk Factors and Treatment Implications—An EAACI Task Force Report

Allergy, Volume 81, Issue 4, Page 1000-1023, April 2026.
ABSTRACT Chronic rhinosinusitis (CRS) and asthma are prevalent conditions that often coexist. These diseases share common inflammatory mechanisms, such as T‐helper cell 2 (T2)‐high inflammation, driven by interleukin (IL)‐4, IL‐5, and IL‐13 cytokines.
Sanna Toppila‐Salmi +21 more
wiley +1 more source

Allergic rhinitis activity and efficacy of 300 IR house dust mite sublingual immunotherapy tablet in pediatrics

Pediatric Allergy and Immunology, Volume 37, Issue 4, April 2026.
Abstract Background House dust mite (HDM) allergic rhinitis (HDM‐AR) fluctuates over time with exposure conditions, making disease activity assessment essential when demonstrating treatment efficacy. We conducted post hoc tertile analyses to more accurately assess the efficacy of 300 IR HDM sublingual immunotherapy (SLIT) tablet in moderate‐to‐severe ...
Philippe Devillier +11 more
wiley +1 more source

IDENTIFIKASI CHARACTER IMPACT ODORANTS BUAH KAWISTA (Feronia Limonia) [Identification of Character Impact Odorants of Wood Apple Fruit (Feronia Limonia)]

Jurnal Teknologi dan Industri Pangan, 2004
The volatiles of the kawista fruit (wood apple) were analyzed by gas chromatography (GC) and a combined gas chromatography-mass spectrometer (GC-MS).
Anton Apriyantono1), Bakti Kumara2)
doaj

Characteristic Volatile Components of Kabosu ( Hort. ex Tanaka)

Natural Product Communications, 2011
The volatile components of both peel and juice of Japanese citrus, Kabosu ( Citrus sphaerocarpa Hort. ex Tanaka) were investigated using SAFE (Solvent Assisted Flavor Evaporation) technique after solvent extraction.
Kenichi Tomiyama +5 more
doaj +1 more source

Characterization of the Key Aroma Constituents in Fry Breads by Means of the Sensomics Concept

Foods, 2020
The key aroma constituents in the volatile fractions isolated FROM two differently processed fry breads by solvent-assisted flavor evaporation were characterized by an aroma extract dilution analysis (AEDA).
Ola Lasekan, Fatma Dabaj
doaj +1 more source

Exploring the Controllability of Microbial Metabolism on the Flavor of Chinese Baijiu

eFood, Volume 7, Issue 1, February 2026.
Regulation of flavor compounds by core functional microorganisms. ABSTRACT The flavor and quality of Baijiu are closely related to the environment and microbial metabolism. The microbial community structure is highly dynamic in time and space, making it trouble to control the flavor and quality of Baijiu. Therefore, this paper reviewed the role of core
Hang Ying +6 more
wiley +1 more source

Methodology for the Development of the Allergic Rhinitis and Its Impact on Asthma (ARIA)‐EAACI 2024–2025 Guidelines: From Evidence‐to‐Decision Frameworks to Digitalised Shared Decision‐Making Algorithms

Allergy, Volume 81, Issue 2, Page 427-453, February 2026.
The Allergic Rhinitis and its Impact on Asthma (ARIA) group is working on the 2024–2025 update of its guidelines for the management of allergic rhinitis (ARIA 2024–2025). The ARIA 2024–2025‐EAACI guidelines will follow GRADE methodology and will incorporate evidence from different sources, including systematic reviews and meta‐analyses, mHealth data ...
Jean Bousquet +230 more
wiley +1 more source

Identification of aroma-active volatile compounds in Pouteria sapota fruit by aroma extraction dilution analyses (AEDA)

Química Nova
Pouteria sapota is a tropical fruit that is commonly found in central and north part of South America where is widely consumed by its biofunctional properties.
Diana A. Martín, Coralia Osorio
doaj +1 more source

A research update on the food value of Prionoplus reticularis (Huhu grub), an indigenous edible insect of New Zealand

New Zealand Journal of Agricultural Research, Volume 68, Issue 6, Page 1133-1145, December 2025.
ABSTRACT This review explores Prionoplus reticularis, an indigenous New Zealand edible insect, commonly known as the ‘Huhu grub’. With a rich history of consumption by Māori and a presence in local food festivals, Huhu grubs are gaining attention as a potential alternative protein source. Growing global populations increase the demand for nutrient‐rich
Ruchita Rao Kavle +3 more
wiley +1 more source

gc-o
aroma
aroma extract dilution analysis

gc-ms
safe
gas chromatography-olfactometry

odor activity value
biotechnology