Results 71 to 80 of about 570 (142)

Molecular insights and translational opportunities to enhance heat tolerance in rice

The Plant Genome, Volume 19, Issue 3, September 2026.
Abstract Heat stress is an increasingly serious threat to rice (Oryza sativa L.) productivity, yet the genetic and regulatory architecture underlying thermotolerance remain poorly resolved and fragmented across studies. Earlier research focused on individual pathways or specific developmental stages; however, recent advances now support an integrated ...
Prabhat Rana, Chanderkant Chaudhary, Rajat Pruthi, Mansi Sharma, Bhupinderjeet Singh, Ravi Kiran Reddy Kondi, Mallesham Bulle, Prasanta K. Subudhi   +7 more
wiley   +1 more source

Sensory-directed flavor analysis reveals the improvement in aroma quality of summer green tea by osmanthus scenting

Food Chemistry: X
Flower scenting is an effective way to enhance the aroma of green tea (GT), including those osmanthus scented green tea (OSGT). However, the mechanism of aroma enhancement by scenting is still unclear.
Yujie Wang, Guojian Deng, Lunfang Huang, Jingming Ning   +3 more
doaj   +1 more source

A yield‐reducing introgression linked to sd1 in rice

The Plant Genome, Volume 19, Issue 3, September 2026.
Abstract The semi‐dwarf (sd1) allele was central to the Green Revolution, but its widespread use in US tropical japonica rice (Oryza sativa L.) may have introduced unintended effects through linkage drag. This study examined the genomic region surrounding sd1 using genome‐wide association and haplotype analyses in a multiparent population (MP6/8 ...
Flavia Furlan, Brijesh Angira, Maria Montiel, Jonathan Richards, Tommaso Cerioli, Christopher Hernandez, Roberto Fritsche‐Neto, John Platten, Jomar Punzalan, Susan McCouch, Kelly Robbins, Xueyan Sha, Adam Famoso   +12 more
wiley   +1 more source

Decoding key aroma components of three cigar tobacco leaves based on molecular sensory science

Frontiers in Chemistry
Cigar is a flavor-dependent cash crop. However, the key aroma compounds of tobacco leaves are less studied. In this study, we used molecular sensory science to explore the key aroma compounds of cigar tobacco leaves from three different origins in Yunnan,
Zhang Xiaowei, Wang Shuqi, Zhang Ke, Feng Liang, Xu Anchuan, Zhong Risheng, Chen Dan, Wang Chunqiong, Zhang Jiwu, Wan Yueying, Long Jie, Chen Haitao   +11 more
doaj   +1 more source

Unveiling the Impact of Withering Methods on Aroma Profile of White Peony Tea Through Integrating Metabonomics and Sensomics

Food Frontiers
Withering is a critical processing step that significantly influences the aroma quality of white tea. Although various withering methods are known to alter the aroma profile of white tea, the causal relationship between specific withering parameters and ...
Yingxin Xu, Xiaogan Chen, Liqing Mei, Hongying You, Zhenchuan Lin, Haowei Guo, Qiang Chu, Shuying Gong, Fangyuan Fan   +8 more
doaj   +1 more source

Comparison of Aroma Compounds and Sensory Characteristics between Two Different Types of Rice-Based Baijiu

Foods
Rice-based Baijiu has gained popularity in the Chinese market. Qingya-flavored Baijiu, a variant of Xiaoqu-fermented Baijiu, employs rice as its primary raw material, with an improved production process compared to traditional rice-flavored Baijiu.
Fan Wu, Shaohui Fan, Guoliang He, Siyu Liang, Yan Xu, Ke Tang   +5 more
doaj   +1 more source

The Characterization of the Key Aroma Compounds in Non-Smoked Bacon by Instrumental and Sensory Methods

Foods
The aroma profiles in non-smoked bacon were investigated via GC–O–MS, GC × GC–TOFMS, and GC–IMS. GC-O-MS is advantageous for detecting aldehydes. GC × GC-TOFMS is more sensitive to hydrocarbons and alcohols, while GC-IMS detects a balanced range of ...
Han Wu, Zhifei He, Li Yang, Hongjun Li
doaj   +1 more source

Identification of key aroma compounds and formation of sensory properties incooked indica rice

浙江大学学报. 农业与生命科学版
Taking indica rice as the research object, solid phase micro-extraction (SPME) and solvent-assisted flavor evaporation (SAFE) coupled with gas chromatography-olfactory-mass spectrometry (GC-O-MS) were applied to identify and characterize the aroma ...
GUAN Lina, YE Guodong, ZHANG Min, LI Sixuan   +3 more
doaj   +1 more source

Comparison and elucidation of the changes in the key odorants of precooked stewed beef during cooking-refrigeration-reheating

Food Chemistry: X
The key odorants contributing to the warmed-over flavor (WOF) of reheated precooked stewed beef were characterized using a sensomics approach. Overall, 36 odorants were identified, and based on flavor dilution factors, odor activity values, aroma ...
Junmei Liu, Siyang Deng, Jingfan Wang, Feng Huang, Dong Han, Ying Xu, Ping Yang, Chunhui Zhang, Christophe Blecker   +8 more
doaj   +1 more source

Investigating the impact of various sorghum types on the key aroma compounds of Sichuan Xiaoqu Baijiu through application of the sensomics approach

Food Chemistry: X
:: The aroma of Sichuan Xiaoqu Baijiu (SXB) greatly benefits from the use of sorghum as its primary brewing ingredient. Nevertheless, the impact of different sorghum variety on the primary aroma compounds of SXB has not been thoroughly investigated.
Yi Ma, Ziyun Wei, Xiongjun Xiao, Kangjie Yu, Huiling Huang, Jianxia Tan, Yue Wang, Yong Du, Yajun Li   +8 more
doaj   +1 more source