Results 11 to 20 of about 130,188 (236)

Profiling the Major Aroma-Active Compounds of Microwave-Dried Jujube Slices through Molecular Sensory Science Approaches. [PDF]

Foods, 2023
To discriminate the aroma-active compounds in dried jujube slices through microwave-dried treatments and understand their sensory attributes, odor activity value (OAV) and detection frequency analysis (DFA) combined with sensory analysis and analyzed through partial least squares regression analysis (PLSR) were used collaboratively. A total of 21 major
Yan X, Pan S, Liu X, Tan M, Zheng X, Du W, Wu M, Song Y.   +7 more
europepmc   +4 more sources

Relative Contribution of Proprioceptive and Vestibular Sensory Systems to Locomotion: Opportunities for Discovery in the Age of Molecular Science [PDF]

International Journal of Molecular Sciences, 2021
Locomotion is a fundamental animal behavior required for survival and has been the subject of neuroscience research for centuries. In terrestrial mammals, the rhythmic and coordinated leg movements during locomotion are controlled by a combination of interconnected neurons in the spinal cord, referred as to the central pattern generator, and sensory ...
Turgay Akay, Andrew J Murray
exaly   +4 more sources

Research progress on the application of molecular sensory science in the evaluation of Zanthoxylum bungeanum flavor

Shipin yu jixie
There are amount of aroma compounds and taste compounds in Zanthoxylum bungeanum, which make it have a unique aroma and taste. Molecular sensory science, as an interdisciplinary technology, is committed to exploring and studying the sensory quality of ...
QIAN Yang, WANG Xuemei, WANG Chuanming, SHEN Qiuxia, HU Tao   +4 more
doaj   +2 more sources

Research Progress of Meat Product Flavor Based on Molecular Sensory Science

Shipin gongye ke-ji
Meat products contain a large number of flavor compounds (mainly aroma and taste compounds), but only a few of them affect the final flavor of the product.
Haining GUAN, Shifa ZHAO, Dengyong LIU, Xiaoqin DIAO, Shuang MIN   +4 more
doaj   +2 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

Characterization of key aroma-active compounds in different types of Douchi based on molecular sensory science approaches. [PDF]

Food Chem X
To attain the differences in the flavor profile of Douchi, the key aroma-active compounds of three types of Douchi were investigated. The "Sauce-like", "Smoky", "Nutty", "Roast", "Caramel", and "Flower" of Douchi were favored by customers. Further, a total of 179 volatile compounds were identified using HS-SPME-GC-MS, and 29 aroma compounds were ...
Wu Z, Chao J, Tang H, Liu T, Jiang L, Liu Y.   +5 more
europepmc   +4 more sources

Exploring the effect of different tea varieties on the quality of Lu'an Guapian tea based on metabolomics and molecular sensory science. [PDF]

Food Chem X
Lu'an Guapian (LAGP) tea is one of the most famous teas in China. However, research on its suitable processing varieties is still lacking. This study analyzed the quality of LAGP tea made from three different tea varieties, namely, 'Anhui1' (AH1), 'Quntizhong' (QTZ), and 'Shuchazao' (SCZ), using molecular sensory science and metabolomics techniques ...
Feng W, Zhou H, Xiong Z, Sheng C, Xia D, Zhang J, Li T, Wei Y, Deng WW, Ning J.   +9 more
europepmc   +4 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
Matteo Bordiga, Hasim Kelebek, Serkan Selli   +2 more
exaly   +2 more sources

Characterization of key aroma compounds in traditional Chinese soy sauce through the molecular sensory science technique

LWT - Food Science and Technology, 2020
Abstract Sensory evaluation revealed that traditional high-salt liquid-state soy sauce (THLS), a popular seasoning in China, has a caramel-like/sweet, roasted, nutty, cooked potato-like, and spicy/burnt aroma. As a comparative sample, commercial high-salt liquid-state soy sauce (CHLS) showed a similar aroma profile; however, the aroma intensity was ...
Huanlu Song, Qi Meng
exaly   +2 more sources

Advances and Perspectives in Fruits and Vegetables Flavor Based on Molecular Sensory Science [PDF]

Food Reviews International, 2021
Fruits and vegetables contain a large number of volatile compounds, which constitute their unique odor and contribute to their flavor.
Gou, Min, Bi, Jinfeng, Chen, Qinqin, Wu, Xinye, Fauconnier, Marie-Laure, Qioa, Yening   +5 more
openaire   +2 more sources