Results 21 to 30 of about 3,871,958 (252)

Analysis of volatile compounds of sour guava (Psidium acidum [DC.] Landrum) using headspace-solid phase microextraction

Revista CENIC Ciencias Químicas, 2021
Application of headspace-solid phase microextraction combined with gas chromatography coupled to flame ionization, mass spectrometry and olfactometric detectors was used to analyze, for the first time, the volatile compounds of sour guava (Psidium acidum
Jorge A. Pino , Julio C. Pérez, Reinaldo Trujillo, Carol Carvajal   +3 more
doaj   +2 more sources

Effect of Different Clarification Treatments on the Volatile Composition and Aromatic Attributes of ‘Italian Riesling’ Icewine

Molecules, 2020
The aim of this study was to evaluate the influence of clarification treatments on volatile composition and aromatic attributes of wine samples. ‘Italian Riesling’ icewines from the Hexi Corridor Region of China were clarified by fining agents (bentonite
Teng-Zhen Ma, Peng-Fei Gong, Rong-Rong Lu, Bo Zhang, Antonio Morata, Shun-Yu Han   +5 more
doaj   +1 more source

Analysis of Odor-Active Compounds of Soy Sauce by Mono Trap Method(基于Mono Trap方法对酱油气味活性成分的分析) [PDF]

Shipin kexue jishu xuebao, 2021
Monolithic material sorptive extraction (Mono Trap) coupled with gas chromatography-olfactometry-mass spectrometry (GC-O-MS) method was used to extract and analyze the odor-active compounds of high-salt liquid-state fermented soy sauce.
WANG Xiaojun(王逍君), MENG Qi(孟琦), SONG Huanlu(宋焕禄)   +2 more
doaj   +1 more source

Characterization of Aroma-Active Compounds in Seed Extract of Black Cumin (Nigella sativa L.) by Aroma Extract Dilution Analysis

Foods, 2018
Turkish Nigella sativa L. seed extracts were used to detect the aroma and key odorant compounds of the spice using gas chromatography-mass spectrometry-olfactometry (GC-MS-O).
Songul Kesen, Armin Amanpour, Salwa Tsouli Sarhir, Onur Sevindik, Gamze Guclu, Hasim Kelebek, Serkan Selli   +6 more
doaj   +1 more source

Evaluation of the color and aroma characteristics of commercially available Chinese kiwi wines via intelligent sensory technologies and gas chromatography-mass spectrometry

Food Chemistry: X, 2022
As a deeply processing product of kiwifruit, kiwifruit wine (KW) has also shown promising commercial development prospects. In this study, the color and aroma characteristics of 14 commercially available KW were evaluated using intelligent sensory ...
Tian Lan, Jiaqi Wang, Quyu Yuan, Yushan Lei, Wen Peng, Min Zhang, Xinyi Li, Xiangyu Sun, Tingting Ma   +8 more
doaj   +1 more source

Comparison of odor-active compounds in grapes and vines from Vitis vinifera and non-foxy American grape species [PDF]

, 2011
Just what is "hybrid" aroma?
Garris, Amanda
core   +1 more source

Screening for γ-Nonalactone in the Headspace of Freshly Cooked Non-Scented Rice Using SPME/GC-O and SPME/GC-MS

Molecules, 2009
The determination of γ-nonalactone as one of the important odor-active compounds in freshly cooked non-scented rice is reported. It was evaluated by gas chromatography-olfactometry (GC-O) analysis and identified by gas chromatography-mass spectrometry ...
Jie Yu Chen, Shigeru Tamogami, Tao Zhang, Han Zhang, Zhi Zeng   +4 more
doaj   +1 more source

Dopaminergic modulation of odor responses by local interneurons in the olfactory bulb [PDF]

, 2011
The olfactory bulb is one of the few regions in the brain where dopamine is provided locally by an intrinsic population of GABAergic interneurons but their role in processing of sensory information remains ambiguous.
Bundschuh, Sebastian Tylman
core   +1 more source

Evaluation of Volatile Compounds in Milks Fermented Using Traditional Starter Cultures and Probiotics Based on Odor Activity Value and Chemometric Techniques

Molecules, 2020
The volatile components of milks fermented using traditional starter cultures (Streptococcus thermophilus and Lactobacillus bulgaricus) and probiotics (Lactobacillus lactis, Lactobacillus bifidus, Lactobacillus casei, and Lactobacillus plantarum) were ...
Li Zhang, Si Mi, Ruobing Liu, Yaxin Sang, Xianghong Wang   +4 more
doaj   +1 more source

Enhanced odor discrimination and impaired olfactory memory by spatially controlled switch of AMPA receptors [PDF]

, 2005
Genetic perturbations of alpha-amino-3-hydroxy-5-methyl-4-isoxazolepropionate receptors (AMPARs) are widely used to dissect molecular mechanisms of sensory coding, learning, and memory.
Shimshek Derya R, Mack Volker, Derya R Shimshek, Peter H Seeburg, Sprengel, Rolf, Bus, T, Mihaljevic Andre, Bus, T., Sprengel, R, Kim Jinhyun, Schaefer, AT, Mihaljevic, A, Thorsten Bus (71683), Peter H Seeburg (71687), Shimshek, DR, Rolf Sprengel (71688), Schaefer, Andreas T., Seeburg, P., Jinhyun Kim, Andre Mihaljevic, Volker Mack (71686), Mihaljevic, André, Shimshek, Derya R., Derya R Shimshek (71682), Bus, Thorsten, Seeburg, Peter H., Rolf Sprengel, Kim, Jinhyun, Mack, V, Schaefer, A., Bus Thorsten, Schaefer Andreas T, Jinhyun Kim (71684), Kim, J, Seeburg Peter H, Seeburg, PH, Kim, J., Thorsten Bus, Andreas T Schaefer, Shimshek, D., Mack, Volker, Sprengel Rolf, Mack, V., Andre Mihaljevic (71685), Volker Mack, Mihaljevic, A., Sprengel, R., Andreas T Schaefer (71689)   +47 more
core   +1 more source