Results 41 to 50 of about 606 (147)

Functional Metabolomics—A Useful Tool to Characterize Stress-Induced Metabolome Alterations Opening New Avenues towards Tailoring Food Crop Quality

Agronomy, 2018
The breeding of stress-tolerant cultivated plants that would allow for a reduction in harvest losses and undesirable decrease in quality attributes requires a new quality of knowledge on molecular markers associated with relevant agronomic traits, on ...
Corinna Dawid, Karina Hille
doaj   +1 more source

Development of Lingonberry Wines with a Sensomics approach [PDF]

, 2023
Albeit categorization of lingonberry as a superfruit courtesy of its bioactive composition, valorisation of the superfruit has remained sub-par ascribed to the challenging flavour profile.
Saini, Shania
core  

Analysis of the Aroma Chemical Composition of Commonly Planted Kiwifruit Cultivars in China

Foods, 2021
The aroma chemical composition of commonly planted kiwifruit cultivars in China was analyzed. The combination of 2-octanone with 3-octanone was the most suitable dual internal standard for quantitative analysis in GC-MS.
Tian Lan, Chenxu Gao, Quyu Yuan, Jiaqi Wang, Hexin Zhang, Xiangyu Sun, Yushan Lei, Tingting Ma   +7 more
doaj   +1 more source

The multisensory perception of hop essential oil: a review

Journal of the Institute of Brewing, Volume 126, Issue 4, Page 320-342, 2020., 2020
Hops are a key ingredient to add bitterness, aroma and flavour to beer, one of the most consumed beverages worldwide. Essential oils from different hop varieties are characterised by similar classes of chemical compounds and complexity, but their contribution to sensory characteristics in beer differs considerably.
Christina Dietz, David Cook, Margaux Huismann, Colin Wilson, Rebecca Ford   +4 more
wiley   +1 more source

Characterization of the key aroma compounds in three types of bagels by means of the sensomics approach

BMC Chemistry, 2021
Background To evaluate the impact of cold fermentation time on bagel rolls, the key aroma-active compounds in the volatile fractions obtained from three different bagel rolls through solvent assisted flavor evaporation (SAFE) were sequentially ...
Ola Lasekan, Fatma Dabaj, Megala Muniandy, Nurul Hanisah Juhari, Adeseye Lasekan   +4 more
doaj   +1 more source

Sensomics Analysis of the Changes in Key Taste Components of Trachypenaeus curvirostris during Thermal Treatment [PDF]

Shipin Kexue, 2023
In order to identify the key taste components of Trachypenaeus curvirostris, the flavor characteristics of free amino acids, inorganic ions, quaternary ammonium compounds, saccharides, organic acids, nucleotides, glutathione in raw and cooked shrimps ...
JIA Qiannan, HOU Hu, WANG Cong, SUN Yan, FAN Yan
doaj   +1 more source

Global metabolic profiling to model biological processes of aging in twins

Aging Cell, Volume 19, Issue 1, January 2020., 2020
Global profiling of plasma metabolites in a cohort of twins by liquid chromatography coupled with mass spectrometry and investigation of the biological processes involved in healthy aging. Abstract Aging is intimately linked to system‐wide metabolic changes that can be captured in blood.
Bryan J. Bunning, Kévin Contrepois, Brittany Lee‐McMullen, Gopal Krishna R. Dhondalay, Wenming Zhang, Dana Tupa, Olivia Raeber, Manisha Desai, Kari C. Nadeau, Michael P. Snyder, Sandra Andorf   +10 more
wiley   +1 more source

Changes in the aroma and key odorants from white garlic to black garlic using approaches of molecular sensory science: A review

Heliyon, 2023
Black garlic is a relatively new product that has become very popular in recent years. It is obtained by fermenting raw (white) garlic by the application of heat treatment.
Ozlem Kilic-Buyukkurt, Hasim Kelebek, Matteo Bordiga, Muharrem Keskin, Serkan Selli   +4 more
doaj   +1 more source

Characterizing and Decoding the Effects of Different Fermentation Levels on Key Aroma Substances of Congou Black Tea by Sensomics

, 2023
Fermentation is the key technology for black tea aroma formation. The key aroma substances of black tea at different fermentation stages (unfermented (WDY), underfermented (F1H), fully fermented (F4H), and overfermented (F8H)) were characterized by the ...
Xinfeng Jiang, Yuqiong Chen, Dejiang Ni (6832631), Yuqiong Chen (7380617), Muxue Qin (17051662), Qianqian Luo (505588), Qianqian Luo, Li Qiu (242627), Muxue Qin, De Zhang, Zhi Yu (1499362), Jingtao Zhou, Dejiang Ni, Chang He, Xinfeng Jiang (2254924), Junyu Zhu (3185592), Jingtao Zhou (7380608), Chang He (1442677), Junyu Zhu, Zhi Yu, Li Qiu, De Zhang (6832625)   +21 more
core   +1 more source

Unveiling metabolic mechanisms of aroma-active compounds during yogurt fermentation through volatilomics, sensomics, and untargeted metabolomics analysis

Journal of Dairy Science
: The flavor of yogurt is primarily determined by its aroma-active compounds. This study aimed to track the physicochemical, microbiological, and flavor changes and metabolomic profiles of yogurt during fermentation (0, 60, 120, 180, and 240 min).
Haoying Han, Yadong Wang, Ting Meng, Baochao Hou, Jian He, Baolei Li, Chunli Kong, Bei Wang   +7 more
doaj   +1 more source