Key odorants or key associations? Insights into elemental and configural odour processing
Sign Up to like & getrecommendations! Published in 2018 at "Flavour and Fragrance Journal"
DOI: 10.1002/ffj.3429
Abstract: Determining whether odorants can be perceived in an odour mixture or whether the mixture smells different from its components remains challenging. Even in highly complex mixtures, the odour qualities of some elements can be perceived;… read more here.
Keywords: elemental perception; key odorants; odour; perception ... See more keywords
Characterization of the aroma profile and key odorants of the Spanish PDO wine vinegars.
Sign Up to like & getrecommendations! Published in 2019 at "Food chemistry"
DOI: 10.1016/j.foodchem.2019.126012
Abstract: The aroma profiles of Spanish wine vinegars with Protected Designation of Origin (PDO) were described and compared for the first time by gas chromatography-mass spectrometry-olfactometry (GC-MS-O), odor-active values (OAVs) and quantitative descriptive analysis (QDA). Vinagre… read more here.
Keywords: wine vinegars; characterization aroma; key odorants; impact odorants ... See more keywords
Characterization of the key odorants contributing to retronasal olfaction during bread consumption.
Sign Up to like & getrecommendations! Published in 2020 at "Food chemistry"
DOI: 10.1016/j.foodchem.2020.126520
Abstract: Gas chromatography-ion mobility spectrometry (GC-IMS) and dynamic quantitative descriptive analysis (D-QDA) were combined to explore the aroma release and perception from the retronasal cavity during bread consumption. D-QDA results elucidated that the sweet, creamy, and… read more here.
Keywords: contributing retronasal; key odorants; retronasal olfaction; cavity ... See more keywords
Characterization of the key odorants and their content variation in Niulanshan Baijiu with different storage years using flavor sensory omics analysis.
Sign Up to like & getrecommendations! Published in 2021 at "Food chemistry"
DOI: 10.1016/j.foodchem.2021.131851
Abstract: Niulanshan Baijiu (NLS) is a light-flavor Baijiu (LFB) with a long history. The aroma-active compounds in six NLSs with different storage years were analyzed using gas chromatography-olfactometry-mass spectrometry (GC-O-MS), coupled with Osme and aroma extraction… read more here.
Keywords: analysis; ethyl; storage years; key odorants ... See more keywords
Elucidation of key odorants in Beninese Roselle (Hibiscus sabdariffa L.) infusions prepared by hot and cold brewing.
Sign Up to like & getrecommendations! Published in 2020 at "Food research international"
DOI: 10.1016/j.foodres.2020.109133
Abstract: Roselle (Hibiscus sabdariffa L.) is an edible flower belonging to the large family of Malvaceae. Aroma is one of the crucial parameters to determine the final tea overall quality and the consumer's preference and it… read more here.
Keywords: hot cold; cold brewing; key odorants; roselle hibiscus ... See more keywords
Elucidation of the Impact of Different Drying Methods on the Key Odorants of Toona sinensis (A. Juss.) Roem. Using the Sensomics Approach.
Sign Up to like & getrecommendations! Published in 2020 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.0c02144
Abstract: The sensomics approach was applied to both green and red Toona sinensis (TS) varieties dried with different methods (freeze-drying, solar-drying, and oven-drying) to elucidate their influences on the key odorants in TS. Odorant screening via… read more here.
Keywords: key odorants; impact different; toona sinensis; sensomics approach ... See more keywords
The Use of Sour and Sweet Whey in Producing Compositions with Pleasant Aromas Using the Mold Galactomyces geotrichum: Identification of Key Odorants.
Sign Up to like & getrecommendations! Published in 2020 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.0c03979
Abstract: Fermented products with a pleasant aroma and with strong honey, rose, and fruit odor notes were developed through the biotransformation of a medium containing sour or sweet whey with the addi-tion of L-phenylalanine by Galactomyces… read more here.
Keywords: sweet whey; key odorants; galactomyces geotrichum; sour sweet ... See more keywords
Characterization of Key Odorants in Cumberland Rosemary, Conradina verticillata.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.2c04872
Abstract: Conradina verticillata Jennison, commonly known as Cumberland Rosemary, is an endangered plant from the mint family Lamiaceae. This species is a flowering, perennial shrub found only in a few counties in Kentucky and Tennessee. Although… read more here.
Keywords: chemistry; aroma; key odorants; cumberland rosemary ... See more keywords
Insights into the Key Odorants in Large-Leaf Yellow Tea (Camellia sinensis) by Application of the Sensomics Approach.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.2c05881
Abstract: Large-leaf yellow tea (LYT) is a yellow tea product with a specific aroma characteristic and is enjoyed with increasing enthusiasm in China. However, its key odorants are still unknown. In this study, 46 odorants in… read more here.
Keywords: leaf yellow; yellow tea; aroma; large leaf ... See more keywords
Key Odorants Regulate Food Attraction in Drosophila melanogaster
Sign Up to like & getrecommendations! Published in 2017 at "Frontiers in Behavioral Neuroscience"
DOI: 10.3389/fnbeh.2017.00160
Abstract: In insects, the search for food is highly dependent on olfactory sensory input. Here, we investigated whether a single key odorant within an odor blend or the complexity of the odor blend influences the attraction… read more here.
Keywords: key odorants; drosophila melanogaster; odor blend; attraction drosophila ... See more keywords