Results 51 to 60 of about 11,114,819 (171)

Comparison of Different Fruit Shapes of Lanxangia tsaoko: Differences and Relevance of Phenotypes, Antioxidant Activities, and Physicochemical Information

Food Science &Nutrition, Volume 14, Issue 7, July 2026.
This study selected three fruit types of LT, including PCS, ES, and LFS. We examined the phenotypes and physicochemical components, volatile substances, non‐volatile substances, and FT‐NIRS characteristics of the three fruit types. Based on FT‐NIRS, an SVM model was established for the rapid identification of LT fruit types.
Dengke Fu, Tianmei Yang, Weize Yang, Zongliang Xu, Meiquan Yang, Yuanzhong Wang, Jinyu Zhang   +6 more
wiley   +1 more source

Volatile Compound Abundance Correlations Provide a New Insight into Odor Balances in Sauce-Aroma Baijiu

Foods, 2022
Sauce-aroma Baijiu (SAB) is one of the most famous Baijius in China; SAB has more than 500 aroma compounds in it. However, the key aroma compound in SAB flavor remains unclear.
Qijie Guan, Lian-Jun Meng, Zilun Mei, Qingru Liu, Li-Juan Chai, Xiao-Zhong Zhong, Lei Zheng, Guangqian Liu, Songtao Wang, Caihong Shen, Jin-Song Shi, Zheng-Hong Xu, Xiao-Juan Zhang   +12 more
doaj   +1 more source

Effects of Pretreatment Technologies on the Physicochemical Properties, Fatty Acid Composition, Active Components, Antioxidant Capacity, and Volatile Flavor Compounds of Cold‐Pressed Litsea cubeba Kernel Oil

Food Science &Nutrition, Volume 14, Issue 7, July 2026.
This study demonstrates that pretreatment techniques exert a substantial influence on the quality and flavor profile of cold‐pressed Litsea cubeba kernel oil—enhancing oil yield, increasing the concentration of bioactive compounds, and improving flavor attributes.
Xinsheng Xiao, Yiyang Cao, Jialing Li, Zhenfeng Jiang, Jinhua Shao, Hongyu Jiang, Liyan Jiang   +6 more
wiley   +1 more source

Comprehensive Characterization of Key Flavor‐Active Compounds in Chestnut Liquors Using Complementary HS–SPME–GC–MS and HS–GC–IMS Approaches

Food Frontiers
The flavor profile and characteristic flavor substances of nine chestnut liquors and three traditional Chinese liquors (Baijiu) were investigated using headspace–gas chromatography–ion mobility spectrometry (HS–GC–IMS), headspace–solid phase ...
Tingting Qi, Zhenlin Han, Xuemei Yang, Zihan Liu, Guangning Shen, Zhicong Su, Liming Sun, Kunpeng Zhang, Cheng Liu   +8 more
doaj   +1 more source

An Odor Interaction Model of Binary Odorant Mixtures by a Partial Differential Equation Method

Sensors, 2014
A novel odor interaction model was proposed for binary mixtures of benzene and substituted benzenes by a partial differential equation (PDE) method. Based on the measurement method (tangent-intercept method) of partial molar volume, original parameters ...
Luchun Yan, Jiemin Liu, Guihua Wang, Chuandong Wu   +3 more
doaj   +1 more source

Analysis of main volatile aroma components of chicory

Shipin yu jixie, 2023
Objective: To study the main volatile aroma components in chicory extracts. Methods: The volatile components in chicory extracts were analyzed by headspace-solid phase microextraction-gas chromatography-mass spectrometry （HS-SPME-GC/MS）, the content of ...
ZHANG Feng-mei, PU Ruan, WU Li-jun, JIANG Wei, TANG Shi-yun   +4 more
doaj   +1 more source

A sensory ecology approach to understanding snakebites: Influence of sensory cues on the strike of the lancehead pitviper

Journal of Zoology, Volume 329, Issue 3, Page 237-246, July 2026.
Snakes are notable for having a broad range of predators and one of the most diverse repertoires of defensive behaviors. During heightened responses to aversive stimuli, one of the behaviors displayed is the venomous bite, particularly relevant because it triggers snakebite incidents in humans.
J. M. Alves‐Nunes, A. Fellone, R. H. Willemart, O. A. V. Marques   +3 more
wiley   +1 more source

Correlation of chemical composition and odor concentration for emissions from pig slaughterhouse sludge composting and storage

, 2015
[Departement_IRSTEA]Ecotechnologies [TR1_IRSTEA]TED [Axe_IRSTEA]TED-PANDORInternational audienceThe objective of this study was to correlate the chem. compn. and the odor concn.
Lemasle, Marguerite, De-Guardia, Amaury, Guiziou, Fabrice, Daumoin, Mylène, Barrington, Suzelle, Benoist, Jean Claude, Blazy, Vincent, Wolbert, Dominique   +7 more
core   +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

Characterization of the key flavor compounds in cream cheese by GC-MS, GC-IMS, sensory analysis and multivariable statistics

Current Research in Food Science
The aroma types of cream cheese affect its commercial value and consumer acceptability. However, the types of volatile substances and sensory characteristics of cream cheese at different fermentation stages are still unclear.
An-Ran Zheng, Chao-Kun Wei, Meng-Song Wang, Ning Ju, Min Fan   +4 more
doaj   +1 more source