Results 11 to 20 of about 104,663 (263)
Molecular Mechanisms of Aroma Persistence: From Noncovalent Interactions Between Aroma Compounds and Oral Mucosa to Metabolization of Aroma Compounds by Saliva and Oral Cells [PDF]
, 2021 Aroma persistence plays a major role in the liking and wanting of orally consumed products (food, dental toiletries, tobacco, drugs, etc.). Here, we use an integral approach including ex vivo experiments using a novel model of oral mucosa and saliva in ...
Carolina, Muñoz-Gonzalez +5 more
core +2 more sources
Food Chemistry: X, 2023 The adulteration of soymilk (SM) into raw bovine milk (RM) to gain profit without declaration could cause a health risk. In this study, electronic nose (E-nose) and headspace-gas chromatography ion-mobility spectrometry (HS-GC-IMS) were applied to ...
Huaixiang Tian +7 more
doaj +1 more source
Molecules, 2021 Rosa roxburghii tratt (RRT), widely distributed in the southwest of China, is favored by consumers for its good taste and healthy functions. In this study, thirty-seven compounds of Rosa roxburghii Tratt (RRT) were identified and quantified by gas ...
Yunwei Niu +6 more
doaj +1 more source
Effects of retro-nasal aroma release on satiation [PDF]
, 2008 It is suggested that the brain response of a food odour sensed retro-nasally is related to satiation. The extent of retro-nasal aroma release during consumption depends on the physical structure of a food, i.e.
Graaf, C., de +9 more
core +1 more source
Community Planning Using Aroma Function [PDF]
, 2004 There are various connections between community planning and environmental symbiosis. Recently, the environmental creation attached importance to Aroma - the sense of smell- was given special attention, because it gives possibilities of selection and ...
イズミ, ジュン +5 more
core +1 more source
The Genetic Basis of Tomato Aroma [PDF]
Genes, 2021 Tomato (Solanum lycopersicum L.) aroma is determined by the interaction of volatile compounds (VOCs) released by the tomato fruits with receptors in the nose, leading to a sensorial impression, such as “sweet”, “smoky”, or “fruity” aroma. Of the more than 400 VOCs released by tomato fruits, 21 have been reported as main contributors to the perceived ...
Matteo Martina +3 more
openaire +3 more sources
Computer Aided Aroma Design. I. Molecular knowledge framework [PDF]
, 2008 Computer Aided Aroma Design (CAAD) is likely to become a hot issue as the REACH EC document targets many aroma compounds to require substitution. The two crucial steps in CAMD are the generation of candidate molecules and the estimation of properties ...
Nacef, Salif +5 more
core +1 more source
Preparation and Biological Regulation of Lactones by Microbial Transformation: A Review
Shipin gongye ke-ji, 2022 Lactones are widely used in confectionery, beverages, dairy products, baking and other foods due to their typical creamy, floral and fruity aromas.
Huaixiang TIAN +4 more
doaj +1 more source
Aroma exposure time and aroma concentration in relation to satiation [PDF]
British Journal of Nutrition, 2013 The present study investigated the effect of aroma exposure time and aroma concentration on ad libitum intake and subjective satiation. In a within-subject study, thirty-eight unrestrained, healthy female participants (age: 18–39 years; BMI: 18·5–26·0 kg/m2) were asked to consume tomato soup during lunchtime, until they felt comfortably full.
Ramaekers, M.G. +6 more
openaire +2 more sources
Computer Aided Aroma Design. II. Quantitative structure-odour relationship [PDF]
, 2008 Computer Aided Aroma Design (CAAD) is likely to become a hot issue as the REACH EC document targets many aroma compounds to require substitution. The two crucial steps in CAMD are the generation of candidate molecules and the estimation of properties ...
A.-Hassan Meniai +11 more
core +1 more source