Results 321 to 330 of about 54,368 (362)
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Journal of Agricultural and Food Chemistry, 2017
The aroma profile of Chinese roasted sesame-like flavor type liquor was investigated by means of headspace solid phase microextraction-aroma extract dilution analysis (HS-SPME-AEDA).
S. Sha +4 more
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The aroma profile of Chinese roasted sesame-like flavor type liquor was investigated by means of headspace solid phase microextraction-aroma extract dilution analysis (HS-SPME-AEDA).
S. Sha +4 more
semanticscholar +1 more source
Journal of Agricultural and Food Chemistry, 2016
Zhima aroma-type Baijiu with typical sesame aroma is particularly popular in northern China. To our knowledge, it is still uncertain which components are important to make contributions to its unique aroma, although a few pieces of research have reported
Yang Zheng +7 more
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Zhima aroma-type Baijiu with typical sesame aroma is particularly popular in northern China. To our knowledge, it is still uncertain which components are important to make contributions to its unique aroma, although a few pieces of research have reported
Yang Zheng +7 more
semanticscholar +1 more source
Odor matching and odor memory in the rat
Physiology & Behavior, 1993To assess olfactory matching-to-sample learning, rats were exposed to two odors separated by a 1-s presentation of clean air. If, and only if, the odors were identical, a response produced a water reinforcer. High levels of performance were maintained over a series of 10 novel three-odor matching-to-sample problems on this conditional go/no-go ...
Burton M. Slotnick +2 more
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Journal of Agricultural and Food Chemistry, 2017
The odorants contributing to the characteristic aroma of matcha were investigated by analysis of the headspace samples and the volatile fractions prepared by a combination of solvent extraction and the SAFE techniques using three matcha powders of ...
Ryoko Baba +3 more
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The odorants contributing to the characteristic aroma of matcha were investigated by analysis of the headspace samples and the volatile fractions prepared by a combination of solvent extraction and the SAFE techniques using three matcha powders of ...
Ryoko Baba +3 more
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Journal of the American Pharmaceutical Association (Scientific ed.), 1950
Odors have been difficult to measure and classify with accuracy principally because no objective measuring method has been developed. The mechanism of olfaction is but little understood; several theories have been presented but none has been generally accepted.
N.N. Tanyolac, J.R. Eaton
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Odors have been difficult to measure and classify with accuracy principally because no objective measuring method has been developed. The mechanism of olfaction is but little understood; several theories have been presented but none has been generally accepted.
N.N. Tanyolac, J.R. Eaton
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Journal of Agricultural and Food Chemistry, 2016
Heat-processing of Brassica seeds led to the formation of a characteristic pleasant popcorn-like and coffee-like aroma impression compared to the mainly pea-like aroma of the corresponding raw seeds.
Eva Ortner, M. Granvogl, P. Schieberle
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Heat-processing of Brassica seeds led to the formation of a characteristic pleasant popcorn-like and coffee-like aroma impression compared to the mainly pea-like aroma of the corresponding raw seeds.
Eva Ortner, M. Granvogl, P. Schieberle
semanticscholar +1 more source
Journal of Agricultural and Food Chemistry, 2015
Chixiang aroma-type liquor is extensively welcomed by consumers owing to its typical fatty aroma, particularly in southern China. To our knowledge, no comprehensive characterization of aroma and flavor from chixiang aroma-type liquor has been published ...
Haiyan Fan, Wenlai Fan, Yan Xu
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Chixiang aroma-type liquor is extensively welcomed by consumers owing to its typical fatty aroma, particularly in southern China. To our knowledge, no comprehensive characterization of aroma and flavor from chixiang aroma-type liquor has been published ...
Haiyan Fan, Wenlai Fan, Yan Xu
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Physiology & Behavior, 1998
Using a limited set of odorants, previous studies have indicated that the ability of humans to discriminate and identify the components of olfactory mixtures is limited to approximately four. However, the ability to generalize these results may have been limited by specific neural or cognitive interactions among the particular odorants used.
Andrew Livermore, David G. Laing
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Using a limited set of odorants, previous studies have indicated that the ability of humans to discriminate and identify the components of olfactory mixtures is limited to approximately four. However, the ability to generalize these results may have been limited by specific neural or cognitive interactions among the particular odorants used.
Andrew Livermore, David G. Laing
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Brain and Language, 2001
The interaction between the vision of colors and odor determination is investigated through lexical analysis of experts' wine tasting comments. The analysis shows that the odors of a wine are, for the most part, represented by objects that have the color of the wine.
Gil Morrot +2 more
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The interaction between the vision of colors and odor determination is investigated through lexical analysis of experts' wine tasting comments. The analysis shows that the odors of a wine are, for the most part, represented by objects that have the color of the wine.
Gil Morrot +2 more
openaire +2 more sources
Design and enantioselective synthesis of Cashmeran odorants by using "enol catalysis".
Angewandte Chemie, 2015Novel Cashmeran odorants were designed by molecular modeling. Their short syntheses involve a novel asymmetric Brønsted acid catalyzed Michael addition of unactivated α-substituted ketones.
Irene Felker, G. Pupo, P. Kraft, B. List
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