Results 261 to 270 of about 10,413,734 (287)

Study on Interaction of Aromatic Substances and Correlation between Electroencephalogram Correlates of Odor Perception in Light Flavor Baijiu.

Journal of Agricultural and Food Chemistry
Light-flavor Baijiu (LFB) is widely cherished for its flavor. This study identified the thresholds of 14 aroma compounds in a 52% ethanol-water matrix and conducted a comprehensive analysis of the interactions among key aroma compounds in LFB using the ...
Zhen Wang, Xiaoyue Chang, Wen-Jun Hao, Ying Wang, Ming-Quan Huang, Bao-Guo Sun, Xin-An Zeng, Hong-Qin Liu, Ji-Hong Wu, Dong-Rui Zhao   +9 more
semanticscholar   +1 more source

Odor and taste characteristics, transduction mechanism, and perceptual interaction in fermented foods: a review

Critical reviews in food science and nutrition
Fermentation is a critical technological process for flavor development in fermented foods. The combination of odor and taste, known as flavor, is crucial in enhancing people’s perception and psychology toward fermented foods, thereby increasing their ...
Yingying Hu, I. H. Badar, Lang Zhang, Lin-Wei Yang, Bao-Cai Xu   +4 more
semanticscholar   +1 more source

Adsorption kinetics and thermodynamics of yeast β-glucan for off-odor compounds in silver carp mince.

Food Chemistry, 2020
Yeast β-glucan (YG) adsorbs off-odor in silver carp mince due to its more porous structure. To explore adsorption behavior and mechanism, adsorption kinetics and thermodynamics of YG for 3 off-odor compounds (hexanal, 1-octen-3-ol and nonanal) were ...
Hui-Min Zhang, Dan Wu, Qi-Lin Huang, Zhiyu Liu, Xiao-Gang Luo, Shan-Bai Xiong, Tao Yin   +6 more
semanticscholar   +1 more source

Odor-induced saltiness enhancement of volatile compounds screened from duck stewed with chili pepper.

Food Chemistry
Odor-induced saltiness enhancement (OISE) is thought to be a unique salt reduction technique which capitalizes on olfactory-gustatory interaction. Volatile compounds of stewed duck obtained from orthonasal (no-treatment) and retronasal (saliva-treatment)
Yue Qiu, Xinglan He, Wenbo Zheng, Zhi Cheng, Jian-You Zhang, Yuting Ding, Fei Lyu   +6 more
semanticscholar   +1 more source

Insight into the binding mechanism between rice characteristic odor compounds and glutelin using multi-spectral and molecular dynamics simulation: Comparison of different functional groups.

Food Research International
Aroma quality is an important parameter for evaluating the eating quality of rice. However, the interactions between rice proteins and odor compounds are not well understood. In this study, the combination of computer simulation and instrumental analysis
Donghao Zhang, Yanpei Cai, Fei Lao, Ji-Hong Wu   +3 more
semanticscholar   +1 more source

Sensory evaluation of the synergism among ester odorants in light aroma-type liquor by odor threshold, aroma intensity and flash GC electronic nose.

Food Research International, 2018
Although esters were important odorants in light aroma-type liquor, it was still puzzling that sensory interaction between esters made the odor quality of light aroma-type liquor outstanding. The aim of the paper was to investigate perceptual interaction
Yun-Wei Niu, Zheng-Min Yao, Zuobing Xiao, Guang-Yong Zhu, Jian-Cai Zhu, Jia-Ying Chen   +5 more
semanticscholar   +1 more source

Predicting Odor Sensory Attributes of Unidentified Chemicals in Water Using Fragmentation Mass Spectra with Machine Learning Models.

Environmental Science and Technology
Knowing odor sensory attributes of odorants lies at the core of odor tracking when addressing waterborne odor issues. However, experimental determination covering tens of thousands of odorants in authentic water is not pragmatic due to the complexity of ...
Yuanxi Huang, Ling-Jun Bu, Kuan Huang, H. Zhang, Shi-Qing Zhou   +4 more
semanticscholar   +1 more source

Study on the Interaction between Polyol Glycerol and Flavor Compounds of Baijiu: A New Perspective of Influencing Factors of Baijiu Flavor.

Journal of Agricultural and Food Chemistry
The interaction among flavor compounds is a crucial determinant of Baijiu's flavor. Yet, the interaction between glycerol, a prominent polyol in Baijiu, and volatile flavor compounds remains elusive. The effect of glycerol concentration on the volatility
Guangnan Wang, Feifei Liu, Fei Pan, He-He Li, Fuping Zheng, Xing-Qian Ye, Bao-Guo Sun, Huan Cheng   +7 more
semanticscholar   +1 more source

Evaluation of the Interaction Between Esters and Sulfur Compounds in Pineapple Using Feller’s Additive Model, OAV, and Odor Activity Coefficient

Food Analytical Methods, 2021
Zuobing Xiao, Li-Nian Chen, Yun-Wei Niu, Jian-Cai Zhu, Jun Zhang, Jian-Ming Deng   +5 more
semanticscholar   +1 more source

Mother-child bonding is associated with the maternal perception of the child's body odor.

Physiology and Behavior, 2019
Mothers can recognize the odor of their baby and typically adore this odor. In line with this observation, infant body odors activate reward-related brain areas in the mothers.
I. Croy, T. Mohr, K. Weidner, T. Hummel, J. Junge-Hoffmeister   +4 more
semanticscholar   +1 more source