An Insight by Molecular Sensory Science Approaches to Contributions and Variations of the Key Odorants in Shiitake Mushrooms [PDF]
Foods, 2021 An insight using molecular sensory science approaches to the contributions and variations of the key odorants in shiitake mushrooms is revealed in this study.
Si-Lu Wang +5 more
doaj +3 more sources
Characterization of Key Odorants in Scallion Pancake and Investigation on Their Changes during Storage [PDF]
Molecules, 2021 To characterize key odorants in scallion pancake (SP), volatiles were extracted by solvent extraction-solvent assisted flavor evaporation. A total of 51 odor-active compounds were identified by gas chromatography-olfactometry (GC-O) and chromatography ...
Binshan Liu +5 more
doaj +3 more sources
Honeybees Learn Odour Mixtures via a Selection of Key Odorants [PDF]
PLoS ONE, 2010 The honeybee has to detect, process and learn numerous complex odours from her natural environment on a daily basis. Most of these odours are floral scents, which are mixtures of dozens of different odorants.
Mandyam Srinivasan +2 more
exaly +5 more sources
Key Odorants Regulate Food Attraction in Drosophila melanogaster [PDF]
Frontiers in Behavioral Neuroscience, 2017 In insects, the search for food is highly dependent on olfactory sensory input. Here, we investigated whether a single key odorant within an odor blend or the complexity of the odor blend influences the attraction of Drosophila melanogaster to a food ...
Thomas Giang +3 more
doaj +4 more sources
Investigations on the Key Odorants Contributing to the Aroma of Children Soy Sauce by Molecular Sensory Science Approaches [PDF]
Foods, 2021 To investigate the key odor-active compounds in children’s soy sauce (CSS), volatile components were extracted by means of solvent extraction coupled with solvent-assisted flavor evaporation (SE-SAFE) and solid-phase microextraction (SPME).
Jia Huang +5 more
doaj +3 more sources
Comparison and elucidation of the changes in the key odorants of precooked stewed beef during cooking-refrigeration-reheating [PDF]
Food Chemistry: XThe 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 +8 more
doaj +3 more sources
Additivity between Key Odorants in Pig House Air
Atmosphere, 2021 The verification of odor abatement technologies for livestock production based on chemical odorants requires a method for conversion into an odor value that reflects the significance of the individual odorants. The aim of the present study was to compare
Anders Feilberg +2 more
exaly +4 more sources
Volatile Profile of Nuts, Key Odorants and Analytical Methods for Quantification [PDF]
Foods, 2021 The presence of nuts in diets has notably increased due to their composition, and the presence of antioxidants and their unsaturated fatty acid profile has led to a considerable increase in their consumption.
Salvador E Maestre +2 more
exaly +4 more sources
Characterization of Key Odorants During Processing of Minty-like Aroma ‘Rucheng Baimaocha’ Black Tea [PDF]
FoodsThe characteristic minty-like aroma of ‘Rucheng Baimaocha’ black tea (RCBT) enhances the tea’s unique flavor profile, driving high demand among consumers. The dynamic changes in key aroma compounds in minty-like RCBT were elucidated by sensory evaluation
Jian Ouyang +11 more
doaj +2 more sources
Comparative Analysis of Key Odorants and Aroma Characteristics in Hot-Pressed Yellow Horn (Xanthoceras sorbifolia bunge) Seed Oil Via Gas Chromatography–Ion Mobility Spectrometry and Gas Chromatography–Olfactory-Mass Spectrometry [PDF]
Foods, 2023 Volatile compounds (VOCs) present in the oil extracted from yellow horn seeds were first analyzed using GC-IMS and GC-O-MS at varying roasting temperatures. A total of 97 VOCs were detected using GC-IMS, while 77 were tentatively identified using GC-O-MS.
Hui Gao +9 more
doaj +2 more sources