Results 21 to 30 of about 11,114,819 (171)

Sensory memory for odors is encoded in spontaneous correlated activity between olfactory glomeruli [PDF]

, 2006
Sensory memory is a short-lived persistence of a sensory stimulus in the nervous system, such as iconic memory in the visual system. However, little is known about the mechanisms underlying olfactory sensory memory.
Menzel, Randolf, Galizia, C. Giovanni, Galán, Roberto Fernandez, Galán, Roberto F., Herz, Andreas V. M., Weidert, Marcel   +5 more
core   +1 more source

Relationships between Shanghai Five Different Home-Brewed Wines Sensory Properties and Their Volatile Composition Assessed by GC-MS

Journal of Food Quality, 2022
In order to determine the key aroma components of home-brewed wines made from different local grapes in Shanghai. In the work, the identification and quantification of 63 aroma compounds of five home-brewed wines characterized by gas chromatography-mass ...
Xin Dang, Tao Feng, LingYun Yao, Da Chen
doaj   +1 more source

Analysis of Lipid Oxidation Products and Volatile Flavor Compounds in Instant Meatballs during Short-term Storage [PDF]

Shipin Kexue, 2023
Lipid oxidation and degradation in instant meatballs stored for different periods of time (0, 1, 2, 3, 4 and 5 days) were investigated by measuring peroxide value (POV), thiobarbituric acid reactive substances (TBARS) value, carbonyl value and diene ...
PAN Xiaoqian, ZHANG Shunliang, ZANG Mingwu, ZHAO Bing, WANG Shouwei, LI Su, LIU Meng, WU Qianrong, LIU Bowen, ZHAO Yan, QIAO Xiaoling, FU Xiaohang
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

Aromatic profile of Canaiolo nero wines in Santa Catarina highlands, Brazil

Revista de Ciências Agroveterinárias, 2018
Highlands are a new frontier to produce fine wines in the Southern region of Brazil (27º 12' 24" S, 51º 06' 96" W, 1211 m altitude) and has presented specific oenological characteristics with a good adaptation of some varieties, among them, Canaiolo nero.
André Luiz Kulkamp de Souza, Edson Luiz de Souza, Stefany Grutzmann Arcari, Alberto Fontanella Brighenti, Duilio Porro, Marco Stefanini, Vinicius Caliari   +6 more
doaj   +1 more source

Aroma Characteristics of Cold/Hot Tomato Paste and Their Relationships with Non-volatile Components

Shipin gongye ke-ji, 2023
Tomato paste is an important condiment, which is popular among consumers due to its unique taste and flavor. In this paper, headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) technology was used to measure the ...
Xuejie LI, Taiju DI, Qing LI, Yufeng LI, Jinping YAN, Haibin CUI, Jing WANG, Xiangquan ZENG, Ye LIU, He LI, Jian LI   +10 more
doaj   +1 more source

Discrimination and characterization of the volatile profiles of five Fu brick teas from different manufacturing regions by using HS–SPME/GC–MS and HS–GC–IMS

Current Research in Food Science, 2022
Although aroma is one of the most essential factors determining the quality of Fu brick tea (FBT), the aroma profiles of FBTs from different manufacturing areas are rarely investigated. The aroma profiles of FBTs manufactured in five typical provinces of
Yu Xiao, Yuxin Huang, Yulian Chen, Leike Xiao, Xilu Zhang, Chenghongwang Yang, Zongjun Li, Mingzhi Zhu, Zhonghua Liu, Yuanliang Wang   +9 more
doaj   +1 more source

Optophysiological analysis of pattern classification strategies in the zebrafish olfactory bulb [PDF]

, 2012
Classification of overlapping activity patterns is a common problem for sensory systems. For a robust representation of sensory stimuli, neuronal circuits should generalize over input patterns reflecting variations of the same stimulus but separate ...
Niessing, Jörn
core   +1 more source

Analysis of Aroma Characteristics of Fermented Lingyun Baihao Tea Based on Odor Activity Value [PDF]

, 2023
This study aimed to analyze the difference in aroma components and aroma characteristics of different types (white, oolong, yellow and black) of fermented Lingyun Baihao tea.
YANG Jingyang, LIANG Guangzhi, LI Ziping, LIANG Xianzhi, CHEN Yuanquan
core   +2 more sources

Analysis of flavor substances and differences of sauce-flavor Baijiu with different quality grades [PDF]

Zhongguo niangzao
The flavor substances of sauce-flavor (Jiangxiangxing) Baijiu with different quality grades were analyzed by GC, GC-MS and HPLC techniques, and the key difference flavor compounds in sauce-flavor Baijiu with different quality grades were identified ...
WANG Jinlong, YIN Yanshun, TIAN Dongwei, HU Jianfeng, CHENG Pingyan
doaj   +1 more source