Results 1 to 10 of about 31,759,038 (276)

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   +5 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   +5 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

Characterization of the Flavor Profiles of Fresh and Hot-Air-Dried Ginger (Zingiber officinale Roscoe) by Molecular Sensory Science [PDF]

Foods
Dried ginger slices are widely used for both culinary and medicinal applications. It is worth noting that a systematic model describing the dynamics of flavor profile changes during the drying of ginger has not been established.
Chenwei Li, Tianyu Dong, Panpan Wu, Jie Sun, Haitao Chen   +4 more
doaj   +4 more sources

Decoding the Flavor Code of Fresh and Dried Tengjiao (Zanthoxylum armatum DC.) for Preparing Fried Tengjiao Oil Through Molecular Sensory Science [PDF]

Foods
Fried Tengjiao oil is commonly used for seasoning spicy dishes, and both fresh and dried Tengjiao are used in its preparation. However, the flavor differences between fried Tengjiao oils prepared from these two types of raw materials have not yet been ...
Tianyu Dong, Panpan Wu, Jie Sun, Haitao Chen, Shuqi Wang   +4 more
doaj   +2 more sources

Changes in the aroma and key odorants from white garlic to black garlic using approaches of molecular sensory science: A review. [PDF]

Heliyon, 2023
Kilic-Buyukkurt O, Kelebek H, Bordiga M, Keskin M, Selli S.   +4 more
europepmc   +2 more sources

Comparison of Different Volatile Extraction Methods for the Identification of Fishy Off-Odor in Fish By-Products

Molecules, 2022
This study was conducted to analyze volatile odor compounds and key odor-active compounds in the fish soup using fish scarp and bone. Five extraction methods, including solid-phase microextraction (SPME), dynamic headspace sampling (DHS), solvent ...
Yuanyuan Zhang, Long Tang, Yu Zhang, Huanlu Song, Ali Raza, Wenqing Pan, Lin Gong, Can Jiang   +7 more
doaj   +1 more source

Sensory-Directed Identification of Creaminess-Enhancing Semi-Volatile Lactones in Crumb Chocolate

Foods, 2021
In order to gain a more comprehensive knowledge of the chemical nature of creaminess-related flavor compounds in milk chocolates on a molecular level, crumb chocolate was analyzed by means of activity guided screening techniques.
Julia Samfaß, Timo D. Stark, Thomas F. Hofmann   +2 more
doaj   +1 more source