Results 11 to 20 of about 11,114,819 (171)

Use of a Modified Vector Model for Odor Intensity Prediction of Odorant Mixtures

Sensors, 2015
Odor intensity (OI) indicates the perceived intensity of an odor by the human nose, and it is usually rated by specialized assessors. In order to avoid restrictions on assessor participation in OI evaluations, the Vector Model which calculates the OI of ...
Luchun Yan, Jiemin Liu, Di Fang
doaj   +2 more sources

ODOR ACTIVITY VALUE IN RED WINES AROMA FROM THREE WINE REGIONS IN ROMANIA [PDF]

Agricultura, 2019
Four monovarietal red wines from three wine regions in Romania were analysed (Cabernet Sauvignon, Fetească neagră and Pinot noir from two areas in Satu Mare and Fetească neagră and Merlot from Constanța) in a liquid-liquid extraction with dichloromethane
Mihail Manolache, Anamaria Călugăr, Nastasia Pop, Emese Gal, Tiberia Ioana Pop   +4 more
doaj   +2 more sources

Effects of the Photovoltaic Fishery Breeding on Hepatopancreas and Gonad Odor of Chinese Mitten Crab (Eriocheir sinensis)

Progress in Fishery Sciences, 2023
The photovoltaic fishery breeding is a new environmentally friendly breeding method that combines pond aquaculture and photovoltaic power generation. Combining Chinese mitten crab (Eriocheir sinensis) farming with photovoltaic power generation is a new ...
Caining XIAN, Licheng FAN, Xueqian GUO, Xichang WANG   +3 more
doaj   +2 more sources

Characterization of key odor-active volatiles in jasmine green tea by sensomics and chemometrics

Food Chemistry: X
Jasmine green tea (JGT), a distinctive Chinese tea product, derives its unique aroma via the adsorption of volatiles from jasmine flowers onto green tea-base tea (GBT).
Hongyu Chen, Ronggang Jiang, Huimin An, Hao Xu, Xingchang Ou, Kuofei Wang, Yuan Chen, Youcang Jiang, Shi Li, Jianan Huang, Zhonghua Liu   +10 more
doaj   +2 more sources

Characterization of the Key Aroma Compounds in Traditional Hunan Smoke-Cured Pork Leg (Larou, THSL) by Aroma Extract Dilution Analysis (AEDA), Odor Activity Value (OAV), and Sensory Evaluation Experiments. [PDF]

Foods, 2020
The key aroma compounds in smoke-cured pork leg were characterized by gas chromatography–olfactometry coupled with aroma extract dilution analysis (GC–O/AEDA), odor activity value (OAV), recombination modeling, and omission tests.
Pu D, Zhang Y, Zhang H, Sun B, Ren F, Chen H, Tang Y.   +6 more
europepmc   +2 more sources

Topological reorganization of odor representations in the olfactory bulb. [PDF]

, 2007
Odors are initially represented in the olfactory bulb (OB) by patterns of sensory input across the array of glomeruli. Although activated glomeruli are often widely distributed, glomeruli responding to stimuli sharing molecular features tend to be ...
Friedrich, Rainer W., Benjamin Judkewitz, Rainer W Friedrich, Judkewitz, Benjamin, Yaksi, E., Yaksi, Emre, Friedrich, Rainer W, Judkewitz, B., Friedrich, R., Emre Yaksi   +9 more
core   +2 more sources

Cognitive facilitation following intentional odor exposure [PDF]

, 2011
This paper reviews evidence that, in addition to incidental olfactory pollutants, intentional odor delivery can impact cognitive operations both positively and negatively.
Andrew J. Johnson, Johnson, A.J.
core   +1 more source

Characterization of the Key Aroma Compounds in Proso Millet Wine Using Headspace Solid-Phase Microextraction and Gas Chromatography-Mass Spectrometry

Molecules, 2018
The volatile compounds in proso millet wine were extracted by headspace solid-phase microextraction (85 μm polyacrylate (PA), 100 μm polydimethylsiloxane (PDMS), 75 μm Carboxen (CAR)/PDMS, and 50/30 μm divinylbenzene (DVB)/CAR/PDMS fibers), and analyzed ...
Jingke Liu, Wei Zhao, Shaohui Li, Aixia Zhang, Yuzong Zhang, Songyan Liu   +5 more
doaj   +1 more source

Odor-active volatile compounds profile of triploid rainbow trout with different marketable sizes

Aquaculture Reports, 2020
The present study identified the volatile compounds profile in raw muscle of triploid rainbow trout with different marketable sizes (eviscerated weight: 2 kg, 3 kg and 4 kg, respectively).
Rui Ma, Xiaohong Liu, Haining Tian, Buying Han, Yaopeng Li, Caizhong Tang, Kaishen Zhu, Changzhong Li, Yuqiong Meng   +8 more
doaj   +1 more source

Categorical Dimensions of Human Odor Descriptor Space Revealed by Non-Negative Matrix Factorization [PDF]

, 2013
In contrast to most other sensory modalities, the basic perceptual dimensions of olfaction remain unclear. Here, we use non-negative matrix factorization (NMF) – a dimensionality reduction technique – to uncover structure in a panel of odor profiles ...
Castro, Jason B., Jason B. Castro, Castro, Jason B, Chennubhotla, Chakra S., Ramanathan, Arvind, Schaefer, Andreas, Chennubhotla Chakra S., Arvind Ramanathan (198127), Jason B. Castro (460485), Jason B Castro, Ramanathan Arvind, Arvind Ramanathan, Castro Jason B., Chakra S. Chennubhotla, Chennubhotla, Chakra S, Chakra S Chennubhotla, Chakra S. Chennubhotla (232086)   +16 more
core   +2 more sources