Results 41 to 50 of about 10,769,805 (125)

Valorization of Zanthoxylum bungeanum Maxim. Leaf By-Products: Comparative Aroma Profiling with Pericarps Across Extraction Strategies

Foods
While Zanthoxylum bungeanum Maxim. (Z. bungeanum) pericarps are a globally prized spice, their leaves are frequently discarded as agricultural waste.
Zongyuan Wu, Chenxi He, Yunlong Xiao, Yinhao Xue, Rongrong Zhang, Shouan Ming, Yanxia Cong, Weinong Zhang   +7 more
doaj   +1 more source

Chemical Studies of Yellow Tamarillo (Solanum betaceum Cav.) Fruit Flavor by Using a Molecular Sensory Approach

Molecules, 2016
The odor-active volatile compounds of yellow tamarillo fruit (S. betaceum Cav.) were identified and quantified by using a sensomics approach, combining a gentle volatile extraction (solvent-assisted flavor evaporation (SAFE)), gas chromatography-mass ...
Juliana María García, Laura Juliana Prieto, Alirio Guevara, Diana Malagon, Coralia Osorio   +4 more
doaj   +1 more source

Sensomics-Assisted Aroma Decoding of Pea Protein Isolates (Pisum sativum L.)

, 2022
The aroma of pea protein (Pisum sativum L.) was decrypted for knowledge-based flavor optimization of new food products containing pea protein. Sensomics helped to determine several volatiles via ultra-high performance liquid chromatography tandem mass ...
Florian Utz, Johanna Kreissl, Caren Tanger, Corinna Dawid, Andrea Spaccasassi, Timo D. Stark, Thomas Hofmann, Ulrich Kulozik   +7 more
core   +1 more source

L1⁺ Approach: Its Mechanism and Efficacy [PDF]

, 2021
L1⁺ approach is a novel methodology for ELT, which attempts to maximize the benefit of L1 knowledge for L2 language learning. This paper attempts to verify the mechanisms and efficacy of the L1⁺ approach by discussing the concept of L1⁺ language, which ...
中山, 誠一, 4829
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

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

Comparison and elucidation of the changes in the key odorants of precooked stewed beef during cooking-refrigeration-reheating

Food Chemistry: X
The key odorants contributing to the warmed-over flavor (WOF) of reheated precooked stewed beef were characterized using a sensomics approach. Overall, 36 odorants were identified, and based on flavor dilution factors, odor activity values, aroma ...
Junmei Liu, Siyang Deng, Jingfan Wang, Feng Huang, Dong Han, Ying Xu, Ping Yang, Chunhui Zhang, Christophe Blecker   +8 more
doaj   +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

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