Results 51 to 60 of about 5,651,550 (181)

Neuromorphic Devices and Computing for Sensing, Memory, and Control

Advanced Science, EarlyView.
This review introduces neuromorphic devices made from diverse materials. These devices mimic neuronal functions and architectures and, when integrated with artificial or biological computing, can form closed loops with neurons for pressure, optical, acoustic, and biochemical sensing and modulation.
Zhengguang Zhu, Nicholas Schaffer, Xiao Yang   +2 more
wiley   +1 more source

Insights into the Key Odorants in Large-Leaf Yellow Tea (Camellia sinensis) by Application of the Sensomics Approach

, 2022
Large-leaf yellow tea (LYT) is a yellow tea product with a specific aroma characteristic and is enjoyed with increasing enthusiasm in China. However, its key odorants are still unknown. In this study, 46 odorants in the headspace and vacuum-distillate of
Yuemeng Hu (12658899), Jieyao Yu (11982041), Jieyao Yu, Ziying Pei (14303895), Xiaoting Zhai, Mengru Li (1470379), Yanyan Zhang (1462111), Yuemeng Hu, Xiaochun Wan (408279), Mengru Li, Chi-Tang Ho (195145), Ziying Pei, Liang Zhang, Yanyan Zhang, Liang Zhang (41392), Chi-Tang Ho, Xiaochun Wan, Xiaoting Zhai (12240233)   +17 more
core   +1 more source

Asymmetric Evolution of Antennal Cell Types Underlies a Derived Ammonia‐Sensing Logic for Ecological Adaptation in Bactrocera dorsalis

Advanced Science, EarlyView.
Comparative antennal single‐nucleus transcriptomics reveals cell‐type‐dependent transcriptomic divergence in Bactrocera dorsalis, with similar structural cells but divergent sensory neurons. This neuronal diversification is associated with a distinct ammonia‐sensing pathway, linking female attraction to bird‐dropping‐associated cues with nutritional ...
Wei Liu, Shuai Zhang, Jie Zhang, Zhen Tian, Yuanbo Xue, Ling Yang, Jun Xu, Guirong Wang   +7 more
wiley   +1 more source

Key Odorants of Pycnanthemum incanum and Stereochemistry of Chiral Compounds [PDF]

, 2019
Pycnanthemum, a genus in the Lamiaceae family, is comprised of a diverse group of aromatic plants commonly known as wild mountain mint. Due in part to their high terpene content, Pycnanthemum species have broad potential for health-promoting, cosmetic ...
Dein, Melissa
core  

Identification of the key aroma-active compounds in wolfberry (Lycium barbarum L.) pulp

Food Chemistry: X
Identifying the key aroma-active compounds in wolfberry pulp is essential for ensuring product quality. In this study, the key odorants in fresh wolfberry pulp (FWP), dried wolfberry pulp (DWP) and mixed wolfberry pulp (MWP) were systematically ...
Zhifeng Zhang, Zehao Li, Gang Fan, Lulu Zhang, JingNan Ren, Kangning Wu, Youli Ma   +6 more
doaj   +1 more source

The Interaction Relationship of Aroma Components Releasing with Saliva and Chewing Degree during Grilled Eels Consumption

Foods, 2023
The interaction perception between aroma and oral chewing during food consumption has always been a hot topic in exploring consumers’ preferences and purchase desires.
Xuhui Huang, Huilin Zhao, Renrong Guo, Fei Du, Xiuping Dong, Lei Qin   +5 more
doaj   +1 more source

Dynamic Headspace Combined with Gas Chromatography-Olfactometry-Mass Spectrometry for Analysis of Volatile Components in Baked Green Tea from Different Cultivars [PDF]

Shipin Kexue
In this study, a dynamic headspace (DHS) combined with thermal desorption/gas chromatography-mass spectrometry (TD/GC-MS) method was established to analyze the volatile composition of baked green tea.
LI Weixuan, XIE Dongchao, SHAO Chenyang, ZHANG Yue, LÜ Haipeng, LIN Zhi, DU Qizhen, ZHU Yin
doaj   +1 more source

Lost and Found: Is Olfactory Recovery More Promising After COVID‐19 Than Other Causes, Even 2 Years Later?

International Forum of Allergy &Rhinology, EarlyView.
ABSTRACT Background Olfactory dysfunction is a hallmark feature of COVID‐19, yet the potential for recovery with long‐standing COVID‐19‐related smell loss (CRSL) remains uncertain, particularly when treatment is initiated years later. This study evaluated olfactory outcomes in patients with CRSL compared with non‐COVID‐19‐related smell loss (non‐CRSL),
John W. Hunsicker, Mabel Berg, Nicolaus Knight, Jessica W. Grayson, Bradford A. Woodworth, Justin H. Turner, Do‐Yeon Cho   +6 more
wiley   +1 more source

Decoding the specific minty-like aroma of ‘Rucheng baimaocha’ (camellia pubescens) black tea

Food Chemistry: X
Rucheng Baimaocha (Camellia pubescens) black tea (RCBT) exhibits floral and sweet attributes with a unique minty-like aroma, distinguishing it from traditional and other innovative black teas. However, its key odorants remain unknown.
Jian Ouyang, Ronggang Jiang, Huimin An, Xingchang Ou, Jing Wang, He Xie, Wenjie Fu, Jing Zhang, Hongyu Chen, Qi Liu, Juan Li, Haitao Wen, Ligui Xiong, Jian-an Huang, Zhonghua Liu   +14 more
doaj   +1 more source

Exploring the Characteristic Aroma of Beef from Japanese Black Cattle (Japanese Wagyu) via Sensory Evaluation and Gas Chromatography-Olfactometry

Metabolites, 2021
Beef from Japanese Black cattle (Japanese Wagyu) is renowned for its flavor characteristics. To clarify the key metabolites contributing to this rich and sweet aroma of beef, an omics analysis combined with GC-olfactometry (GC-O) and metabolomics ...
Shuji Ueda, Minoru Yamanoue, Yasuhito Sirai, Eiji Iwamoto   +3 more
doaj   +1 more source