Results 51 to 60 of about 606 (147)

Identification and Quantitation of Taste-Active Compounds in Dried Scallops by Combined Application of the Sensomics and a Quantitative NMR Approach

, 2021
Application of the sensomics concept on dried scallops, a Japanese specialty produced from the adductor muscle of scallops, revealed after activity-guided fractionation with subsequent (comparative) taste dilution analyses besides nucleotides, amino ...
Ryo Kitada, Andreas Dunkel, Sebastian Dirndorfer (8108636), Richard Hammerl (3916151), Thomas Hofmann (77425), Thomas Hofmann, Richard Hammerl, Seiji Kitajima (6506735), Ryo Kitada (6569297), Sebastian Dirndorfer, Oliver Frank, Oliver Frank (76061), Andreas Dunkel (1466371), Seiji Kitajima   +13 more
core   +1 more source

Unveiling the Impact of Withering Methods on Aroma Profile of White Peony Tea Through Integrating Metabonomics and Sensomics

Food Frontiers, Volume 7, Issue 1, January 2026.
Light‐withering and dark‐withering treatments modulate the flavor profile of White Peony tea by altering the composition and abundance of volatile compounds during processing. Integrated metabolomic and sensomic analyses identified five key aroma‐active compounds—linalool, (Z)‐3‐hexen‐1‐ol, (E)‐2‐hexenal, benzeneacetaldehyde, and β‐ionone—that ...
Yingxin Xu, Xiaogan Chen, Liqing Mei, Hongying You, Zhenchuan Lin, Haowei Guo, Qiang Chu, Shuying Gong, Fangyuan Fan   +8 more
wiley   +1 more source

Patterns of Organ‐Specific Proteomic Aging in Relation to Lifestyle, Diseases, and Mortality

Aging Cell, Volume 24, Issue 12, December 2025.
We estimated 11 organ‐specific proteomic aging using the elastic net regularization model. Our findings revealed that organ‐specific proteomic aging is influenced by lifestyle factors and baseline health conditions, and can further predict all‐cause mortality and the onset of various diseases.
Qi Wang, Jingting Huang, Qida He, Mengtong Sun, Michael P. Snyder, Linyan Li   +5 more
wiley   +1 more source

Interdisciplinary approaches to enhance sensory properties and consumer acceptance in pulse crops

PLANTS, PEOPLE, PLANET, Volume 7, Issue 6, Page 1639-1656, November 2025.
Enhancing the flavor profile of pulse crops such as chickpea, dry pea, and lentil is essential for increasing human acceptance of plant‐based diets. Despite their nutritional value, undesirable sensory attributes of pulses, including off‐flavors and bitterness, reduce consumer acceptance.
Chamodi Senarathne, Dil Thavarajah
wiley   +1 more source

Current Perspective About the Effect of a Ketogenic Diet on Oxidative Stress – a Review

Polish Journal of Food and Nutrition Sciences
Oxidative stress (OS) plays a pivotal role in the development of many diseases. Therefore, many efforts have been undertaken to minimize the consequences of OS or improve antioxidant defence systems.
Natalia Drabińska
doaj   +1 more source

Chemical characterization of odour-active volatile compounds during lucuma (Pouteria lucuma) fruit ripening

CyTA - Journal of Food, 2019
Lucuma (Pouteria lucuma) is an important exportation fruit in Peru. In this work, the odour-active volatile changes during fruit ripening were studied by using a sensomics approach (GC-O in combination with GC-MS analyses). The volatile compound extracts
Marianela Inga, Juliana María García, Ana Aguilar-Galvez, David Campos, Coralia Osorio   +4 more
doaj   +1 more source

Approaches to Determine the Flavor and Flavor Chemistry of Cocoa Beans and Cocoa Liquor

Journal of Food Science, Volume 90, Issue 9, September 2025.
ABSTRACT Cocoa liquor is an important raw material for the chocolate manufacturing industry and directly influences the flavor of chocolate. Therefore, it is important to understand cocoa liquor flavor through sensory analysis and the sources of flavor through instrumental analyses.
V. Chaudhary, G. Mongia, MaryAnne Drake
wiley   +1 more source

Identification of aroma compounds and precursors of sour guava (Psidium friedrichsthalianum Nied.) following a sensomics approach

, 2017
In this work, a sensomics approach was followed to determine the chemical constituents responsible for sour guava (Psidium friedrichsthalianum Nied.) aroma.
Pozo-Bayón, Mª Ángeles, Cuadrado-Silva, Carmen Tatiana, Osorio, Coralia   +2 more
core   +1 more source

Widely targeted metabolomics analysis reveals the formation of nonvolatile flavor qualities during oolong tea manufacturing: a case study of Jinguanyin

Frontiers in Nutrition, 2023
BackgroundThe manufacturing processes of oolong tea significantly impact its nonvolatile components, leading to the emergence of distinct flavor attributes.
Qingcai Hu, Qingcai Hu, Yucheng Zheng, Yun Yang, Yun Yang, Zi-Xin Ni, Zi-Xin Ni, Bin Chen, Zongjie Wu, Huiqing Huang, Huiqing Huang, Qingyang Wu, Qingyang Wu, Zi-wei Zhou, Shuilian Gao, Zhongxiong Lai, Hongzheng Lin, Yun Sun   +17 more
doaj   +1 more source

Flavor Quality Characterization of Rapeseed Oil During Storage by Physicochemical Analysis, Sensory Evaluation, Electronic Nose, and GC–O

Journal of Food Biochemistry, Volume 2025, Issue 1, 2025.
Background: Rapeseed oil is the most widely consumed vegetable oil globally. However, the key aroma‐active compounds of rapeseed oil and their changes during storage are unclear. In this study, the flavor of rapeseed oil during storage was characterized by physicochemical analysis, sensory evaluation, electronic nose (E‐nose), and gas chromatography ...
Xiumin Zhang, Wenfeng Du, Danni Zhang, Na Zhang, Yuan Liu, Shui Jiang, Lin Zhu   +6 more
wiley   +1 more source