Results 301 to 310 of about 220,145 (361)

QSAR-Guided Generative Framework for the Discovery of Synthetically Viable Odorants

Pearce T, Ibrahim A.
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An Odor is Not Worth a Thousand Words: From Multidimensional Odors to Unidimensional Odor Objects

Annual Review of Psychology, 2010
Olfaction is often referred to as a multidimensional sense. It is multidimensional in that ∼1000 different receptor types, each tuned to particular odor aspects, together contribute to the olfactory percept. In humans, however, this percept is nearly unidimensional.
Yaara, Yeshurun, Noam, Sobel
openaire   +3 more sources

Research progress of fishy odor in aquatic products: From substance identification, formation mechanism, to elimination pathway.

Food Research International, 2023
Fishy odor in aquatic products has a significant impact on the purchasing decisions of consumers. The production of aquatic products is a complex process involving culture, processing, transportation, and storage, which contribute to decreases in flavor ...
Li Liu, Yuanhui Zhao, Mingyong Zeng, Xinxin Xu   +3 more
semanticscholar   +1 more source

Emissions, measurement, and control of odor in livestock farms: A review.

Science of the Total Environment, 2021
Odor emissions from intensive livestock farms have attracted increased attention due to their adverse impacts on the environment and human health.
Yongchao Wang, Meng-Fei Han, Tipei Jia, Xurui Hu, Huai-Qun Zhu, Zhen Tong, Yu-Ting Lin, Can Wang, Deqiang Liu, Yongzhen Peng, Gen Wang, Jie Meng, Zeng-Xiu Zhai, Yan Zhang, Jiguang Deng, H. Hsi   +15 more
semanticscholar   +1 more source

Odor emissions: A public health concern for health risk perception.

Environmental Research, 2021
The olfactory nuisance, due to the emissions of active molecules, is mainly associated with unproperly managed waste disposal and animal farming. Volatile compounds e.g., aromatics, organic and inorganic sulfide compounds, as well as nitrogen and ...
M. T. Piccardo, M. Geretto, A. Pulliero, A. Izzotti   +3 more
semanticscholar   +1 more source

Capacity of myofibrillar protein to adsorb characteristic fishy-odor compounds: Effects of concentration, temperature, ionic strength, pH and yeast glucan addition.

Food Chemistry, 2021
The capacity of myofibrillar protein (MP) to adsorb fishy-odors (hexanal, nonanal, 1-octen-3-ol) was investigated under the influences of concentration, temperature, pH, ionic strength and yeast glucan (YG) addition.
Chao Xue, Juan You, Huimin Zhang, Shanbai Xiong, Tao Yin, Qilin Huang   +5 more
semanticscholar   +1 more source

Changes of volatile compounds and odor profiles in Wuyi rock tea during processing.

Food Chemistry, 2020
Wuyi rock tea (WRT), is one kind of oolong tea and widely appreciated for its typical 'rock flavor'. The odor characteristics of WRT during processing were comprehensive investigated by gas chromatography-mass spectrometry, sensory evaluation and odor ...
Xiangyang Guo, Chi-Tang Ho, Xiaochun Wan, Hui Zhu, Qiong Liu, Zhen Wen   +5 more
semanticscholar   +1 more source

The identification and health risk assessment of odor emissions from waste landfilling and composting

Science of the Total Environment, 2019
Odor nuisance is the main incentive for Not In My Back Yard campaigns around municipal solid waste (MSW) waste disposal facilities, and the odor identification is of significance for the understanding of the odor properties from MSW with different ...
Zhaowen Cheng, Nanwen Zhu, Lili Feng
exaly   +2 more sources

Characterization of Potent Odorants Causing a Pickle-like Off-Odor in Moutai-Aroma Type Baijiu by Comparative Aroma Extract Dilution Analysis, Quantitative Measurements, Aroma Addition and Omission Studies.

Journal of Agricultural and Food Chemistry, 2020
A potent unpleasant aroma presenting a pickle-like off-odor in Moutai-aroma type Baijiu was studied by comparative aroma extract dilution analysis (cAEDA).
Lulu Wang, Shanshan Fan, Yan Yan, Liang Yang, Shuang Chen, Yan Xu   +5 more
semanticscholar   +1 more source