Results 331 to 340 of about 54,368 (362)
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Journal of Agricultural and Food Chemistry, 2014
The light aroma type liquor is widely welcomed by consumers due to its pleasant fruity and floral aroma, particularly in northern China. To answer the puzzling question of which key aroma compounds are responsible for the typical aroma, three typical ...
Wenjun Gao, Wenlai Fan, Yan Xu
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The light aroma type liquor is widely welcomed by consumers due to its pleasant fruity and floral aroma, particularly in northern China. To answer the puzzling question of which key aroma compounds are responsible for the typical aroma, three typical ...
Wenjun Gao, Wenlai Fan, Yan Xu
semanticscholar +1 more source
2003
Publisher Summary This chapter discusses odorization of gasses. The primary objective of gas odorization is safety. It allows natural gas in air to be detected before it reaches combustible levels and hence acts as a warning. Naturally, odorization is a part of risk management for pipelines of natural gas.
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Publisher Summary This chapter discusses odorization of gasses. The primary objective of gas odorization is safety. It allows natural gas in air to be detected before it reaches combustible levels and hence acts as a warning. Naturally, odorization is a part of risk management for pipelines of natural gas.
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Odor Index: An Integration of Odor Parameters for Swine Slurry Odors
Transactions of the ASABE, 2010In the animal production industry, manure odors can be a potential nuisance to neighboring residents. A more suitable metric other than odor concentration and intensity is required to evaluate odor dispersion or to evaluate on-farm odor-reducing technologies.
G. Qu, J. J. R. Feddes, I. E. Edeogu
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Journal of Agricultural and Food Chemistry, 2014
The volatile fractions of three famous Chinese green tea cultivar infusions (Longjing, Maofeng, and Biluochun) were prepared by a combination of the adsorptive column method and the SAFE techniques.
Ryoko Baba, K. Kumazawa
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The volatile fractions of three famous Chinese green tea cultivar infusions (Longjing, Maofeng, and Biluochun) were prepared by a combination of the adsorptive column method and the SAFE techniques.
Ryoko Baba, K. Kumazawa
semanticscholar +1 more source
2017
Smell is the oldest sense of living species on our planet and has allowed communication between species from the beginning of life on earth. Odor has always fascinated mankind even in prehistorical times and the use of scented materials is documented since early history.
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Smell is the oldest sense of living species on our planet and has allowed communication between species from the beginning of life on earth. Odor has always fascinated mankind even in prehistorical times and the use of scented materials is documented since early history.
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Artificial odor map and discrimination of odorants using the odor separating system
AIP Conference Proceedings, 2011In this research, achievement of the odor discrimination was examined. At first, odor separating system was developed which imitates the odor receptive mechanism of biological olfaction. A rough detection of odor becomes possible with this device. Therefore, this device makes it possible to measure the molecular size and the polarity of odorant and ...
Masahiro Imahashi +4 more
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Quantitation and Sensory Studies of Character Impact Odorants of Different White Wine Varieties
, 1997Forty-four odor-active compounds were quantified in Scheurebe and Gewurztraminer wines, respectively. Calculation of odor activity values (OAVs) of odorants showed that differences in odor profiles of both varieties were mainly caused by cis-rose oxide ...
H. Guth
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Sensing odorants and pheromones with chemosensory receptors.
Annual Review of Physiology, 2009Olfaction is a critical sensory modality that allows living things to acquire chemical information from the external world. The olfactory system processes two major classes of stimuli: (a) general odorants, small molecules derived from food or the ...
K. Touhara, L. Vosshall
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Journal of Agricultural and Food Chemistry, 2013
Application of aroma extract dilution analysis (AEDA) on the volatile fraction isolated from pan-fried white mushrooms ( Agaricus bisporus L.) revealed 40 odor-active compounds in the flavor dilution (FD) factor range of 8-8192, among which the caramel ...
Sonja Grosshauser, P. Schieberle
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Application of aroma extract dilution analysis (AEDA) on the volatile fraction isolated from pan-fried white mushrooms ( Agaricus bisporus L.) revealed 40 odor-active compounds in the flavor dilution (FD) factor range of 8-8192, among which the caramel ...
Sonja Grosshauser, P. Schieberle
semanticscholar +1 more source
Journal de la Societe de biologie, 2002
In this review, we discuss some of the neural processes involved in the perception of odors that, together with audition and vision, provide essential information for analyzing our surroundings. We shall see how odor detection and learning induce substantial structural and functional changes at the first relay of the olfactory system, i.e., the main ...
Lledo, Pierre-Marie +2 more
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In this review, we discuss some of the neural processes involved in the perception of odors that, together with audition and vision, provide essential information for analyzing our surroundings. We shall see how odor detection and learning induce substantial structural and functional changes at the first relay of the olfactory system, i.e., the main ...
Lledo, Pierre-Marie +2 more
openaire +4 more sources