Results 31 to 40 of about 5,651,550 (181)

Molecular Atlas of Key Food Odorants Reveals Mixture-Level Organization and Enables Generative Aroma Design. [PDF]

Adv Sci (Weinh)
KFO‐Atlas reveals how real‐world aromas are organized as structured mixtures rather than individual molecules. Building on these principles, KFO‐Gen, a generative AI framework, designs perceptually valid aroma formulations and reconstructs meat‐like aromas exclusively from plant‐derived odorants, providing a foundation for mixture‐level studies and AI ...
Zhang J, Xing H, Pizio AD, Ke Q, Kou X, Zhang D.   +5 more
europepmc   +2 more sources

Key Aroma Compounds of Dark Chocolates Differing in Organoleptic Properties: A GC-O Comparative Study

Molecules, 2020
Dark chocolate samples were previously classified into four sensory categories. The classification was modelled based on volatile compounds analyzed by direct introduction mass spectrometry of the chocolates’ headspace.
Zoé Deuscher, Karine Gourrat, Marie Repoux, Renaud Boulanger, Hélène Labouré, Jean-Luc Le Quéré   +5 more
doaj   +1 more source

Identification of Aroma Composition and Key Odorants Contributing to Aroma Characteristics of White Teas. [PDF]

Molecules, 2020
The identification of aroma composition and key odorants contributing to aroma characteristics of white tea is urgently needed, owing to white tea’s charming flavors and significant health benefits. In this study, a total of 238 volatile components
Chen QC, Zhu Y, Yan H, Chen M, Xie DC, Wang MQ, Ni DJ, Lin Z.   +7 more
europepmc   +2 more sources

Characterization of the Key Aroma Compounds in the Fruit of Litsea pungens Hemsl. (LPH) by GC-MS/O, OAV, and Sensory Techniques

Journal of Food Quality, 2021
The key aroma compounds in the fruit of Litsea pungens Hemsl. (LPH) were concentrated through solvent-assisted flavor evaporation (SAFE) and characterized by gas chromatography-mass spectrometry-olfactometry (GC-MS/O), quantitative descriptive analysis ...
Dandan Pu, Yimeng Shan, Wen Duan, Yan Huang, Li Liang, Yi Yan, Yuyu Zhang, Baoguo Sun, Guanghui Hu   +8 more
doaj   +1 more source

Characterization of Key Odorants in Cumberland Rosemary, Conradina verticillata [PDF]

, 2023
Conradina verticillata Jennison, commonly known as Cumberland Rosemary, is a threatened plant from the mint family Lamiaceae. This species is a flowering, perennial shrub found in only a few counties of Kentucky and Tennessee.
Gorman, Claire Mackenzie
core  

Calibration of a Sensor Array (an Electronic Tongue) for Identification and Quantification of Odorants from Livestock Buildings

Sensors, 2007
This contribution serves a dual purpose. The first purpose was to investigate the possibility of using a sensor array (an electronic tongue) for on-line identification and quantification of key odorants representing a variety of chemical groups at two ...
Jens Jørgen Lønsmann Iversen, Nawaf Abu-Khalaf   +1 more
doaj   +1 more source

Key Odorants Forming Aroma of Polish Mead: Influence of the Raw Material and Manufacturing Processes. [PDF]

J Agric Food Chem
Mead was analyzed by using the concept of molecular sensory science for the identification of key odorants. A total of 29 odor-active compounds were identified in mead by using gas chromatography olfactometry (GCO).
Cicha-Wojciechowicz D, Frank S, Steinhaus M, Majcher MA.   +3 more
europepmc   +2 more sources

The Psychophysical Perception of the Key Odorants in Potato Chips [PDF]

, 2017
This research used sniff olfactometry (SO) to recreate the odor image of a potato chip from the olfactory responses to its most potent odorants. The thresholds for the key odorants (KO’s), methanethiol, 2-ethyl-3, 5-dimethylpyrazine, and methional, were ...
Rochelle, Madeleine Marie
core   +1 more source

Dynamic release and perception of key odorants in grilled eel during chewing [PDF]

, 2022
The release mechanism of odorants in the oral cavity during consumption directly affects sensory attributes, consumers’ preferences, and ultimately purchase intent. Targets was set to monitor in real-time the key odorants released from grilled eel during
Zhu, Xiao Hui, Dong, Xiu Ping, Huang, Xu Hui, Fisk, Ian, Qin, Lei, Luo, Yong, Fu, Bao Shang, Ayed, Charfedinne   +7 more
core   +1 more source

Synthesis of odorants in flow and their applications in perfumery

Beilstein Journal of Organic Chemistry, 2022
Continuous flow technology is a key technology for sustainable manufacturing with numerous applications for the synthesis of fine chemicals. In recent years, the preparation of odorants utilizing the advantages of flow reactors received growing attention.
Merlin Kleoff, Paul Kiler, Philipp Heretsch   +2 more
doaj   +1 more source