Characterization of key odorants in Langyatai Baijiu with Jian flavour by sensory-directed analysis.
Sign Up to like & getrecommendations! Published in 2021 at "Food chemistry"
DOI: 10.1016/j.foodchem.2021.129363
Abstract: A study was carried out to determine systematically the key aroma-active compounds of Langyatai Baijiu with Jian flavour (LBJF) using sensory omics analysis (SOA). A total of 56 odorants were screened out using gas chromatography-olfactometry-mass… read more here.
Keywords: flavour; analysis; characterization key; baijiu jian ... See more keywords
Characterization of the key taste compounds during bread oral processing by instrumental analysis and dynamic sensory evaluation
Sign Up to like & getrecommendations! Published in 2021 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2020.110641
Abstract: Abstract The process of taste release and perception during chewing bread was investigated using high-performance liquid chromatography and sodium ion-selective electrode analysis combined with dynamic sensory evaluation. The result of the dynamic quantitative descriptive analysis… read more here.
Keywords: taste; analysis; characterization key; dynamic sensory ... See more keywords
Characterization of the Key Aroma Compounds in the Crust of Soft Pretzels by Application of the Sensomics Concept.
Sign Up to like & getrecommendations! Published in 2019 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.9b02601
Abstract: Soft pretzels show a uniform brown crust color and elicit a characteristic aroma that is clearly different from those of other small types of bread. Data on the odorants responsible for this unique aroma are… read more here.
Keywords: aroma; application; aroma compounds; characterization key ... See more keywords
Characterization of key enzymes involved in triacylglycerol biosynthesis in mycobacteria
Sign Up to like & getrecommendations! Published in 2021 at "Scientific Reports"
DOI: 10.1038/s41598-021-92721-y
Abstract: Phosphatidic acid phosphatase (PAP) catalyzes the dephosphorylation of phosphatidic acid (PA) yielding diacylglycerol (DAG), the lipid precursor for triacylglycerol (TAG) biosynthesis. PAP activity has a key role in the regulation of PA flux towards TAG… read more here.
Keywords: enzymes involved; biosynthesis; key enzymes; characterization key ... See more keywords
Functional characterization of key enzymes involved in the biosynthesis of distinctive flavonoids and stilbenoids in Morus notabilis
Sign Up to like & getrecommendations! Published in 2025 at "Horticulture Research"
DOI: 10.1093/hr/uhaf171
Abstract: Abstract The mulberry (Morus notabilis) is a medicinal and edible plant and contains diverse flavonoids and stilbenoids with significant medicinal benefits. The biosynthesis of these compounds has only been partially elucidated. In the present investigation,… read more here.
Keywords: morus notabilis; flavonoids stilbenoids; biosynthesis; characterization key ... See more keywords
Characterization key genes of Arabidopsis seedlings in response to β-caryophyllene, eugenol using combined transcriptome and WGCN analysis
Sign Up to like & getrecommendations! Published in 2024 at "Frontiers in Plant Science"
DOI: 10.3389/fpls.2023.1295779
Abstract: Weeds present a significant challenge to high crop yield and quality. In our study, we investigated the phytotoxic activity of β-caryophyllene (BCP) and eugenol, which are natural allelopathic chemical compounds, on Arabidopsis seedlings. We found… read more here.
Keywords: caryophyllene; analysis; response; characterization key ... See more keywords
Characterization of the Key Aroma Constituents in Fried Tilapia through the Sensorics Concept
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods11040494
Abstract: The object of this study was tilapia fish that were fried in soybean oil. Volatile compounds were extracted from the fish by ASE-HVE and were studied by GC-O-MS and the AEDA analysis method. A total… read more here.
Keywords: characterization key; aroma constituents; volatile compounds; key aroma ... See more keywords
Characterization of the Key Aroma Compounds of Shandong Matcha Using HS-SPME-GC/MS and SAFE-GC/MS
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods11192964
Abstract: Shandong matcha has the quality characteristics of bright green color, seaweed-like aroma and strong, fresh and brisk taste. In order to identify the characteristic aroma components and clarify the contribution of the grinding process to… read more here.
Keywords: characterization key; volatile components; shandong matcha; key aroma ... See more keywords