Results 61 to 70 of about 11,114,819 (171)

Is Sotolon Relevant to the Aroma of Madeira Wine Blends?

Biomolecules, 2019
Madeira wine (MW) oxidative aging results in the formation of several key aromas. Little is still known about their odor relevance to the aroma of the most commercialized MWs.
João M. Gaspar, Ana I. Freitas, Qianzhu Zhao, João M. Leça, Vanda Pereira, José C. Marques   +5 more
doaj   +1 more source

Sensory Properties and Aroma Compound Profiles of Pea Protein Isolates in Relation to High Hydrostatic Pressure and High‐Pressure Homogenization Treatments

Food Science &Nutrition, Volume 14, Issue 6, June 2026.
Flavor profiles of untreated pea protein isolate (light green, solid line) compared to High Pressure Homogenization (HPH) treated (dark blue, dash‐dot line) and High Hydrostatic Pressure (HHP) treated pea protein isolates (dark green, dashed line). Samples were described as mainly pea‐like/bean‐like, flour‐like/cereal‐like, bitter, fatty, and sour ...
Lea Friedrich, Christina Hopf, Laura Scheuer, Pauline Fauquet, Gina Zeh   +4 more
wiley   +1 more source

Characterization of Key Aroma Compounds in Fermented Bamboo Shoots Using Gas Chromatography-Olfactometry-Mass Spectrometry, Odor Activity Values, and Aroma Recombination Experiments

, 2022
Guangxi fermented bamboo shoots (GFBS) are widely appreciated by consumers in China because of their unique aroma. In this study, the dominant aroma compounds of GFBS were investigated using gas chromatography-olfactometry-mass spectrometry, odor ...
Li, Shubo, Sun, Minghao, Liu, Xiaoling, Tian, Yufeng, Guo, Yuan, Bai, Yunxia, Yufeng Tian, Yunxia Bai, Liu, Jiaojiao, Minghao Sun, Yuan Guo, Jiaojiao Liu, Xiaoling Liu, Shubo Li   +13 more
core   +1 more source

Nutritional Composition, Odor‐Contributing Volatile Compounds, and Antioxidant Capacity of the Wild Edible Mushroom Entoloma clypeatum

Food Science &Nutrition, Volume 14, Issue 6, June 2026.
Nutritional composition, free amino acids, fatty acids, minerals, 5′ ‐nucleotides, volatile compounds, and antioxidant activities of Entoloma clypeatum. ABSTRACT Wild mushrooms are increasingly valued in diets for their nutrients and health benefits. The nutritional composition of Entoloma clypeatum, a wild mycorrhizal edible species that grows under ...
Cuiduan Wang, Zhuang Li, Xiaomin Yang, Jianhua Lv, Jinxiu Zhang   +4 more
wiley   +1 more source

GC × GC‐TOF MS and Sensory Profiling of Aroma Compounds in Magnolia Species: Effects of Processing Methods on Volatile Retention in M. wufengensis

Flavour and Fragrance Journal, Volume 41, Issue 3, Page 487-503, May 2026.
The first comparative analysis of Magnolia scents reveals that M. wufengensis is characterised by a high aldehyde content, exhibiting a fresh, sweet, and fruity fragrance profile. Furthermore, freeze‐drying preserves 6.7 times more 2‐nonenal compared to shade‐drying, highlighting its superior efficacy in retaining key volatile compounds.
Xiaole Wang, Zhonghua Du, Lei Xu, Junjie Hu, Tao Xiong, Chiqing Chen, Lichun Ye, Zhaohua Shi   +7 more
wiley   +1 more source

Participação do receptor beta-adrenérgico na modulação do comportamento defensivo de ratos expostos ao odor de gato [PDF]

, 2006
Dissertação (mestrado) - Universidade Federal de Santa Catarina, Centro de Ciências Biológicas. Programa de Pós-Graduação em Farmacologia.Estudos têm demonstrado que o odor do predador é um potente estímulo ansiogênico, fornecendo elementos para a ...
Monte, Fabrício Hoffmann Martins do
core  

Identification of the Key Odorants in Clean Aroma-Type Xinyang Maojian Green Tea [PDF]

Shipin Kexue
In this study, gas chromatography-olfactometry-mass spectrometry (GC-O-MS) combined with odor activity value (OAV) was used to analyze the key odorants of clean aroma-type Xinyang Maojian (XYMJ) green tea.
YIN Peng, WEI Yiwei, WANG Jing, WANG Xiao, ZHANG Xiangna, SU Dan, WANG Jingjing, SUN Mufang, GUO Guiyi, LIU Zhonghua
doaj   +1 more source

Integrative Metabolomic and Transcriptomic Profiling Reveals the Chemical and Molecular Basis for Aroma Divergence in Isatis Fruits

Food Frontiers, Volume 7, Issue 3, May 2026.
Integrative metabolomic and transcriptomic analyses revealed the chemical and molecular basis of aroma divergence in fruits of three Isatis species. Distinct volatile profiles and 44 key aroma‐active compounds defined species‐specific sensory characteristics, while co‐expression analysis identified NAC transcription factors and lipid‐derived pathway ...
Rong Chen, Yan Qing, Xiaoshan Geng, Qiaoyun Cai, Lili Wang, Fanglin Liu, Huijun Cheng, Yude Peng, Chunfeng Tang, Huaxi Huang, Qin Liu   +10 more
wiley   +1 more source

Revitalizing endangered mycocultural heritage in Mesoamerica: The case of the Tlahuica‐Pjiekakjoo culture

PLANTS, PEOPLE, PLANET, Volume 8, Issue 3, Page 907-923, May 2026.
The preservation and revitalization of mycocultural heritage, developed over centuries of human‐mushroom interaction, contributes to safeguarding both natural ecosystems and the promotion of sustainable rural development, one of the biggest global challenges currently faced by humankind.
Elisette Ramírez‐Carbajal, Magdalena Martínez‐Reyes, Olivia Ayala‐Vásquez, Rodríguez‐Evangelista Fabiola, Mayra Lagunes Reyes, Faustino Hernández‐Santiago, Mónica Rangel Villafranco, Fuqiang Yu, Jesús Pérez‐Moreno   +8 more
wiley   +1 more source

Insights into VOCs variation derived from Chinese black truffles (Tuber indicum) between grades via E-nose, HS-SPME-GC-MS, and HS-GC-IMS

Food Chemistry: X
This study investigated volatile organic compound (VOC) variations across commercial grades (G1, G2, G3) of Chinese black truffles (Tuber indicum) using electronic nose (E-nose), headspace solid-phase microextraction gas chromatography–mass spectrometry (
Yiye Luo, Lusi Ouyang, Shuo Zhang, Yusheng Wang, Pingzhang Yao, Yin Liu, Xiaoyu Chen, Lin Yuan, Zhiyong Wu   +8 more
doaj   +1 more source