Results 81 to 90 of about 11,114,819 (171)

Compounds of Essential Oils from Different Parts of Cinnamomum cassia and the Perception Mechanism of Their Characteristic Flavors

Foods
This study investigated the differences in key volatile organic compounds (VOCs) and flavor characteristics between essential oils (CEOs) from cinnamon bark and leaf.
Yuhua Huang, Wei Wang, Xuan Xin, Shanghua Yang, Weidong Bai, Wenhong Zhao, Wenbin Ren, Mengmeng Zhang, Lisha Hao   +8 more
doaj   +1 more source

Analysis of Characteristic Flavor Compounds of Sour Bamboo Shoots with Different Fermentation Processes in Northern Guangdong Region

Shipin gongye ke-ji
The characteristic flavor compounds in five types of sour bamboo shoots from northern Guangdong were analyzed using ultrasonic assisted solvent extraction-gas chromatography-mass spectrometry (UASE-GC-MS), odor activity value (OAV), and the 3-AFC method.
Yue LI, Lianda LIANG, Zheng ZENG, Hui TANG, Liwen JIANG   +4 more
doaj   +1 more source

Headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS) and odor activity value (OAV) to reveal the flavor characteristics of ripened Pu-erh tea by co-fermentation. [PDF]

Front Nutr, 2023
Zheng Y, Zhang C, Ren D, Bai R, Li W, Wang J, Shan Z, Dong W, Yi L.   +8 more
europepmc   +1 more source

Gain Control and Sparse Representations in the Olfactory System of the Locust and Fly [PDF]

, 2010
The giant GABAergic neuron (GGN) is a single, paired, non-spiking neuron that arborizes extensively in the mushroom body (MB) of the locust (Leitch and Laurent, 1996), where it overlaps with the dendrites and the axons of Kenyon cells (KCs).
Papadopoulou, Maria
core   +1 more source

Odor-elicited calcium signals in uPNs and modulation by GABA.

, 2023
A: scheme of the honey bee brain and dye injection site. Blue arrows indicate sensory input through the antennal nerves (AN). l-APT (green) lateral Antenno-Protocerebral-Tract, and m-APT (brown) median Antenno-Protocerebral-Tract correspond to uPNs ...
Fernando F. Locatelli (16412905), Emiliano Marachlian (6065459), Ramón Huerta (46056)   +2 more
core   +1 more source

Odor from Building Air Conditioners: Emission Characteristics, Odor Compounds and Influencing Factors

, 2023
The odor generated by air conditioners is an important factor influencing the perceived air quality in buildings. In this study, different types of air conditioners and air filters were investigated to study the level of odor emission related to the ...
Luyao Sun, Jingjing Pei
core   +1 more source

Analysis of Aroma Quality of Pearl Orchid at Different Flowering Stages and Its Scented Tea [PDF]

Shipin Kexue
In this study, sensory evaluation, headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and odor activity value (OAV) were used to evaluate the aroma quality of pearl orchid flowers in five developmental stages: bud,
HUANG Cuixin, KUN Jirui, LIN Yunzhi, DAI Hongwei, WENG Tianjun, LI Zhengwen, TONG Huarong
doaj   +1 more source

Evaluation of Volatile Compounds during the Fermentation Process of Yogurts by Streptococcus thermophilus Based on Odor Activity Value and Heat Map Analysis

, 2020
The volatile composition of yogurt produced by Streptococcus thermophilus fermentation at different time points was investigated by gas chromatography-mass spectrometry combined with simultaneous distillation and extraction.
Ruo-bing Liu, Si Mi, Ya-xin Sang, Xiang-hong Wang, Li Zhang   +4 more
core   +1 more source

Dot plot reporting shift in rank of volatiles emitted from marijuana by surrogate concentration vs. calculated OAV.

, 2015
Markers represent VOC emitted from all marijuana samples and extracted from headspace by SPME over 68 h at room temperature. Compounds are ranked by surrogate concentration vs. calculated OAV using standardized ODT in air from Devos, et al.
Jacek A. Koziel (811916), Somchai Rice (835481)   +1 more
core   +1 more source

Data_Sheet_1_Headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS) and odor activity value (OAV) to reveal the flavor characteristics of ripened Pu-erh tea by co-fermentation.xlsx

, 2023
IntroductionPu-erh tea is a geographical indication product of China. The characteristic flavor compounds produced during the fermentation of ripened Pu-erh tea have an important impact on its quality.MethodsHeadspace solid-phase microextraction coupled ...
Wenting Li (177115), Dabing Ren (14843161), Wenjiang Dong (1999963), Yaru Zheng (6933932), Ruoxue Bai (14324412), Lunzhao Yi (4173400), Chunhua Zhang (148898), Jintao Wang (8051), Zhiguo Shan (9676913)   +8 more
core   +1 more source