Results 71 to 80 of about 1,683,843 (303)

Progress on genetic regulation of the major aroma substances in grape

Xibei zhiwu xuebao
[ Objective ] Grape is an important cash crop in China , and aroma is the major component of the grape fruit quality. Grape aroma is complex and composed of a variety of compounds , including terpenes , volatile ...
ZHANG Yingying , ZHENG Tianyi , WANG Huiling , SUN Lei , FANG Yulin, ZHANG Kekun   +5 more
doaj   +1 more source

De novo synthesis of short‐chain aldehydes and hydrocarbons secreted by the brown marmorated stink bug Halyomorpha halys

FEBS Open Bio, EarlyView.
The brown marmorated stink bug, Halyomorpha halys, mainly secretes 4‐oxo‐(E)‐2‐hexenal, (E)‐2‐decenal, dodecane and tridecane, a mixture representative of that released by many heteropterans. We demonstrated that H. halys can synthesise these secretory components de novo using dietary glucose.
Haruna Fujimori, Koji Noge
wiley   +1 more source

Key Aroma Compounds and Their Interactions in Maopu Herbal Baijiu

Shipin gongye ke-ji
Aroma extract dilution analysis (AEDA) was employed to detect the aroma-active compounds of Maopu herbal Baijiu. The aroma-active compounds with FD≥2 were quantified through liquid-liquid extraction and headspace solid-phase microextraction coupled with ...
Xizhen SUN, Yaqing XIONG, Xingting NI, Xin WU, Qiang LI, Feng KE, Qiang YANG   +6 more
doaj   +1 more source

Structural and biochemical insights into the thermostable esterase Ta0887 from Thermoplasma acidophilum

FEBS Open Bio, EarlyView.
In this study, a novel esterase from the thermoacidophilic archaeon Thermoplasma acidophilum was biochemically and structurally characterized. Our results demonstrate that Ta0887 is a highly thermostable esterase that preferentially hydrolyzes p‐nitrophenyl hexanoate and possesses an α‐helical cap domain that likely contributes to its substrate ...
Alejandro Delgado‐Rey, Miriam Livier Llamas‐García, Gabriela M. Montero‐Morán, Leticia Santos, Samuel Lara‐González   +4 more
wiley   +1 more source

Comparison of key odorants and sensory properties of various caviar with different breeding environments, processing conditions, and grades of quality

Food Chemistry: X
This is the first comprehensive comparison of key odorants and sensory properties of various caviar with different breeding environments, processing conditions, and grades of quality.
Zhuyu Yang, Zefan Chen, Weijia Zhang, Jinlin Wang, Fan Bai, Ruichang Gao, Yujin Li, Jian Li, Yuanhui Zhao, Xinxing Xu   +9 more
doaj   +1 more source

AromaDb: A Database of Medicinal and Aromatic Plant’s Aroma Molecules With Phytochemistry and Therapeutic Potentials

Frontiers in Plant Science, 2018
In traditional, herbal medicine, and aromatherapy, use of essential oils and their aroma compounds have been known since long, for the management of various human diseases.
Yogesh Kumar, Om Prakash, Himanshu Tripathi, Sudeep Tandon, Madan M. Gupta, Laiq-Ur Rahman, Raj K. Lal, Manoj Semwal, Mahendra Pandurang Darokar, Feroz Khan, Feroz Khan   +10 more
doaj   +1 more source

Genetic dissection of human ABCE1 in yeast reveals separable requirements for ribosome recycling and suppression of aberrant reinitiation

FEBS Open Bio, EarlyView.
Human ABCE1 cannot functionally replace its yeast ortholog. Yeast–human chimera analysis identified NBD1 as a major interspecies barrier. Genetic screening yielded hABCE1 revertants that rescue yeast viability but fail to suppress aberrant translation reinitiation in the 3′ UTR.
Eriko Nakata, Yuxin Li, Kei Endo, Koichi Ito   +3 more
wiley   +1 more source

Characterization of the key aroma compounds in a novel Qingke baijiu of Tibet by GC-MS, GC×GC-MS and GC-O-MS

Food Chemistry Advances
As a local specialty of Tibet, Qingke baijiu (QB) is made from highland barley, and is referred to as the manufacturing process of light-aroma baijiu. Using highland barley in the Qu-making and the high-temperature stacking process of sauce-aroma baijiu ...
Yahui Zhao, Pengfei Liao, Lu Chen, Yuhong Zhang, Xuliang Wang, Qiao Kang, Xi Chen, Yue Sun, Yulong Jin, Jiajun Yu, Hehe Li, Ning Zhang, Baoguo Sun, Jinyuan Sun   +13 more
doaj   +1 more source

Difference and correlation analysis of volatile flavor components and sensory quality of different blueberry wines [PDF]

Zhongguo niangzao
The volatile flavor components, important aroma substances, key aroma substances and characteristic aroma substances of 5 commercially available blueberry wines were analyzed by comprehensive two-dimensional gas chromatography-time-of-flight mass ...
GUO Zhijun, LI Yajuan, CHEN Guangyan, FANG Yulin
doaj   +1 more source

Fluorination: A strategy to tune the interactions of molecules and nanoscale systems with biological matter

FEBS Open Bio, EarlyView.
This minireview explores fluorination as a key strategy to optimize therapeutic molecules and nanocarriers. By incorporating different fluorinated motifs—from single atoms to linear and branched chains—drug delivery, cellular uptake, and colloidal stability can be improved and fine‐tuned.
Martina Beccalli, Beatrice Lucia Bona, Francesca Baldelli Bombelli   +2 more
wiley   +1 more source