Results 1 to 10 of about 130,188 (236)

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, Song-Yi Lin, Han-Ting Du, Lei Qin, Li-Ming Lei, Dong Chen   +5 more
doaj   +7 more sources

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

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   +6 more sources

Unveiling the nectar-like aroma in sauce-flavor baijiu: From molecular sensory science to molecular docking [PDF]

Food Chemistry: X
The nectar-like aroma is a crucial sensory attribute of sauce-flavor Baijiu (SFB). However, the specific odor-active compounds responsible for this characteristic remain unclear.
Hailin Zhong, Feng Hu, Xiaolong You, Yunhao Lu, Zhenyu Liu, Xiaojuan Zhang, Hongyu Xu, Lan Wu, Luqin Tian, Jianfeng Hu, Yuanlong Chi, Zhenghong Xu   +11 more
doaj   +3 more sources

Characterization of Key Odor-Active Compounds in Draft Beers for the Chinese Market Using Molecular Sensory Science Approaches [PDF]

Molecules
Beer is a popular alcoholic beverage worldwide. However, limited research has been conducted on identifying key odor-active components in lager-type draft beers for the Chinese market.
Yu Zhang, Sinuo Li, Qi Meng, Huanlu Song, Xiaojun Wang   +4 more
doaj   +4 more sources

Molecular sensory science elucidates the contribution of methyl ketones to the creamy aroma of Monascus-fermented cheese [PDF]

Current Research in Food Science
Monascus-fermented cheese (MC) is a novel Chinese delicacy characterized by distinctive fruity, creamy, and fermented aromas. This study systematically characterized, using integrated sensory-directed analytical approaches, the aroma compounds during the
Yadong Wang, Ying Wang, Ting Meng, Bei Wang, Yanbo Wang   +4 more
doaj   +4 more sources

Exploring the origin of off-flavor compounds in bacterial-type shuidouchi using molecular sensory science techniques [PDF]

Food Chemistry: X
Bacterial-type shuidouchi (SDC) produces undesirable off-flavors that impact its quality and acceptance. This study employed molecular sensory science to investigate the origin of off-flavor compounds in a mixed SDC model (mSDC).
Meijing Chen, Aiqi Ren, Yuxuan Yao, Yongjun Wu, Shuoqiu Tong, Lincheng Zhang, Jing Jin, Cen Li, Xilong Shen, Wende Zhou   +9 more
doaj   +3 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). Using gas chromatography-olfactometry (GC-O) and gas chromatography-mass spectrometry (GC-MS), we identified a ...
Huang J, Chen H, Zhang Z, Liu Y, Liu B, Sun B.   +5 more
europepmc   +5 more sources

Elucidating the effect of brewing temperature on the sensory quality of Longjing tea based on multi-scale molecular sensory science. [PDF]

Food Chem X
Longjing tea is popular due to its unique flavor characteristics, and the brewing process is of crucial importance in presenting its flavor. This study investigated how brewing temperature (BT) impacts Longjing tea's sensory and molecular profile. Sensory evaluations demonstrated that lower brewing temperatures (70-80 °C, with 70 °C optimal) enhanced ...
Deng S, Cao QQ, Gao Y, Wu W, Chen JX, Wang F, Zou Q, Xu F, Cao X, Sun W, Yin JF, Xu YQ.   +11 more
europepmc   +4 more sources

Identification of Key Components Responsible for the Aromatic Quality of Jinmudan Black Tea by Means of Molecular Sensory Science. [PDF]

Foods, 2023
A fruity aroma is regarded as an important factor in the evaluation of black tea quality. However, the compounds contributing to a particularly fruity aroma still garner less attention. In this study, we aimed to identify the aroma-active compounds of the peach-like aroma of Jinmudan black tea (JBT). We used gas chromatography–mass spectrometry (GC-MS)
Wu Q, Zhou Z, Zhang Y, Huang H, Ou X, Sun Y.   +5 more
europepmc   +4 more sources

Elucidation of key aroma-active compounds and sensory profiles in raw and thermally sterilized milks: Perspective from molecular sensory science. [PDF]

Food Chem X
Thermal sterilization significantly influences milk aroma, which is a key factor affecting consumer acceptability. This study employed molecular sensory science to characterize aroma profiles and key aroma-active compounds (AACs) of raw and four thermally sterilized milks.
Xu K, Han H, Wang X, Zhang X, Yang X, Lu X, Han Z, Wang S, Wang Y, Wang B.   +9 more
europepmc   +3 more sources