Metabolomics and sensomics reveal non-volatile flavor dynamics in summer–autumn steamed green tea flakes processing [PDF]
npj Science of FoodSummer-autumn steamed green tea flakes have attracted attention as a cost-effective extended product of traditional spring shaded Tencha, but their metabolic and sensory transformations during processing remain unexplored.
Zixin Ni +7 more
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Characterization of Key Aroma Compounds in Botanical Lujiu Based on Jiang‐Flavor Baijiu by Comparative Aroma Extract Dilution Analysis, Quantitative Measurements, and Aroma Traceability Analysis [PDF]
Food Science &Nutrition, Volume 14, Issue 1, January 2026.A novel botanical Lujiu with distinctive flavor characteristics was successfully developed based on Jiang‐flavor baijiu through laboratory‐scale production. Optimized quantitative analysis identified key aroma‐active compounds through a sensomics approach, and a high‐sensitivity method was validated.
Yongsu Li +4 more
wiley +2 more sources
Commentary: Molecular responses in pig heart to human xenotransplantation unveiled by longitudinal multi‐omic profiling [PDF]
Clin Transl MedClinical and Translational Medicine, Volume 15, Issue 1, January 2025.
Brendan J. Keating +4 more
wiley +2 more sources
Editorial: The use of volatile compounds analysis for the assessment of food and beverage quality [PDF]
Frontiers in Nutrition, 2023 Ben de Lacy Costello +2 more
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Characterization of Key Aroma Compounds of Zhuyeqing by Aroma Extract Dilution Analysis, Quantitative Measurements, Aroma Recombination, and Omission Studies [PDF]
FoodsZhuyeqing is a flavored liquor with a unique flavor blended with Qingxiangxing Baijiu (Fenjiu) and botanical extracts. The aroma characteristics of Zhuyeqing were investigated using a sensomics approach. Ninety-three odorants, among them 64 odorants with
Lihua Wang +6 more
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FoodsWhile Zanthoxylum bungeanum Maxim. (Z. bungeanum) pericarps are a globally prized spice, their leaves are frequently discarded as agricultural waste.
Zongyuan Wu +7 more
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Optimization and flavor characterization of milk tea formulated with large-leaf yellow tea and tangerine peel: A combined fuzzy mathematical, response surface, and multimodal sensory approach [PDF]
Food Chemistry: XThis study optimized a milk tea formulated with large-leaf yellow tea (LYT) and tangerine peel and explored its flavor characteristics and potential flavor contributors.
Wei Zhao +8 more
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Effect of tea stems on the quality formation of large-leaf yellow tea: Sensomics and flavoromics approaches [PDF]
Food Chemistry: XIn this study, the stems (ST) and leaves (LT) isolated from Large-leaf yellow tea (LYT) were used for sensory evaluation and quantitative analysis of flavor metabolites by sensomics and flavoromics. The results showed that the flavors of ST and LT in LYT
Wenjing Huang, Qiuyan Liu, Jingming Ning
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Characterization of off-flavor compounds in ready-to-heat roasted catfish after reheating by sensomics approach [PDF]
Food Chemistry: XGas chromatography-electronic nose (GC-E-Nose), gc-ion mobility spectrometry (GC-IMS), and gc-olfactory-mass spectrometry (GC-O-MS) techniques, along with odor recombination and omission experiments, were employed to characterize the off-flavors in ...
Mingzhu Zhou +8 more
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Key sweet-aroma compounds and formation mechanisms in Mengding bud yellow tea using HS-SPME-GC-MS and sensomics [PDF]
npj Science of FoodMengding Bud Yellow Tea (MDBYT) is distinguished by its characteristic sweet and umami aroma. This study integrated quantitative descriptive analysis, HS-SPME-GC-MS, and UPLC-QQQ-MS to systematically elucidate, for the first time, the dynamic evolution ...
Jingyi Xu +10 more
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