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Tytuł :
Characterization and comparative study of the key odorants in Caoyuanwang mild-flavor style Baijiu using gas chromatography-olfactometry and sensory approaches.
Autorzy :
Wang J; Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology & Business University (BTBU), Beijing 100048, China; Beijing Key Laboratory of Flavor Chemistry, Beijing Technology & Business University (BTBU), Beijing 100048, China.
Ming Y; Inner Mongolia Taibus Banner Grassland Brewing Co. Ltd., Xilin Gol League 027000, China.
Li Y; Inner Mongolia Taibus Banner Grassland Brewing Co. Ltd., Xilin Gol League 027000, China.
Huang M; Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology & Business University (BTBU), Beijing 100048, China; Beijing Key Laboratory of Flavor Chemistry, Beijing Technology & Business University (BTBU), Beijing 100048, China. Electronic address: .
Luo S; Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology & Business University (BTBU), Beijing 100048, China; Beijing Key Laboratory of Flavor Chemistry, Beijing Technology & Business University (BTBU), Beijing 100048, China.
Li H; Inner Mongolia Taibus Banner Grassland Brewing Co. Ltd., Xilin Gol League 027000, China. Electronic address: .
Li H; Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology & Business University (BTBU), Beijing 100048, China; Beijing Key Laboratory of Flavor Chemistry, Beijing Technology & Business University (BTBU), Beijing 100048, China.
Wu J; Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology & Business University (BTBU), Beijing 100048, China; Beijing Key Laboratory of Flavor Chemistry, Beijing Technology & Business University (BTBU), Beijing 100048, China.
Sun X; Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology & Business University (BTBU), Beijing 100048, China; Beijing Key Laboratory of Flavor Chemistry, Beijing Technology & Business University (BTBU), Beijing 100048, China.
Luo X; Chinese Center for Disease Control and Prevention, Beijing 102206, China.
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Źródło :
Food chemistry [Food Chem] 2021 Jun 15; Vol. 347, pp. 129028. Date of Electronic Publication: 2021 Jan 09.
Typ publikacji :
Journal Article
MeSH Terms :
Gas Chromatography-Mass Spectrometry*
Olfactometry*
Alcoholic Beverages/*analysis
Odorants/*analysis
Volatile Organic Compounds/*analysis
Adult ; China ; Female ; Humans ; Male ; Young Adult
Czasopismo naukowe
Tytuł :
Characterization of key odor-active compounds in commercial high-salt liquid-state soy sauce by switchable GC/GC × GC-olfactometry-MS and sensory evaluation.
Autorzy :
Wang X; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Research Center for Food Additive Engineering Technology, Laboratory of Molecular Sensory Science, Beijing Technology and Business University (BTBU), Beijing 100048, China.
Guo M; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Research Center for Food Additive Engineering Technology, Laboratory of Molecular Sensory Science, Beijing Technology and Business University (BTBU), Beijing 100048, China.
Song H; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Research Center for Food Additive Engineering Technology, Laboratory of Molecular Sensory Science, Beijing Technology and Business University (BTBU), Beijing 100048, China. Electronic address: .
Meng Q; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Research Center for Food Additive Engineering Technology, Laboratory of Molecular Sensory Science, Beijing Technology and Business University (BTBU), Beijing 100048, China. Electronic address: .
Guan X; J & X Technologies (Shanghai) Co., Ltd., Room 1034, 1599 Jungong Road, Shanghai 200438, China.
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Źródło :
Food chemistry [Food Chem] 2021 Apr 16; Vol. 342, pp. 128224. Date of Electronic Publication: 2020 Sep 29.
Typ publikacji :
Journal Article
MeSH Terms :
Gas Chromatography-Mass Spectrometry*
Olfactometry*
Taste*
Odorants/*analysis
Sodium Chloride, Dietary/*analysis
Soy Foods/*analysis
Czasopismo naukowe
Tytuł :
Key volatile off-flavor compounds in peas (Pisum sativum L.) and their relations with the endogenous precursors and enzymes using soybean (Glycine max) as a reference.
Autorzy :
Zhang C; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China.
Hua Y; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China. Electronic address: .
Li X; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China.
Kong X; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China.
Chen Y; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China.
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Źródło :
Food chemistry [Food Chem] 2020 Dec 15; Vol. 333, pp. 127469. Date of Electronic Publication: 2020 Jul 03.
Typ publikacji :
Comparative Study; Journal Article
MeSH Terms :
Olfactometry*
Milk Substitutes/*chemistry
Peas/*chemistry
Soybeans/*chemistry
Volatile Organic Compounds/*analysis
Aldehydes/analysis ; Chromatography, Liquid ; Odorants/analysis ; Peas/enzymology ; Soy Milk/chemistry ; Soybeans/enzymology ; Tandem Mass Spectrometry
Czasopismo naukowe
Tytuł :
Aroma-Active Compounds in Robusta Coffee Pulp Puree-Evaluation of Physicochemical and Sensory Properties.
Autorzy :
Buck N; Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Straße 35, 85354 Freising, Germany.; Chair of Aroma and Smell Research, Department of Chemistry and Pharmacy, Friedrich-Alexander-University Erlangen-Nürnberg, Henkestraße 9, 91054 Erlangen, Germany.
Wohlt D; Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Straße 35, 85354 Freising, Germany.
Winter AR; Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Straße 35, 85354 Freising, Germany.; Institute of Food Technology, Weihenstephan-Triesdorf University of Applied Sciences, Am Staudengarten 11, 85354 Freising, Germany.
Ortner E; Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Straße 35, 85354 Freising, Germany.
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Źródło :
Molecules (Basel, Switzerland) [Molecules] 2021 Jun 27; Vol. 26 (13). Date of Electronic Publication: 2021 Jun 27.
Typ publikacji :
Journal Article
MeSH Terms :
Coffee/*chemistry
Odorants/*analysis
Volatile Organic Compounds/*analysis
Coffee/classification ; Gas Chromatography-Mass Spectrometry ; Molecular Structure ; Olfactometry ; Plant Extracts/analysis ; Plant Extracts/chemistry ; Volatile Organic Compounds/chemistry
Czasopismo naukowe
Tytuł :
Chemical fingerprinting strategies based on comprehensive two-dimensional gas chromatography combined with gas chromatography-olfactometry to capture the unique signature of Piemonte peppermint essential oil (Mentha x piperita var Italo-Mitcham).
Autorzy :
Gabetti E; Soremartec Italia srl, Alba, Cuneo Italy.
Sgorbini B; University of Turin, Dipartimento di Scienza e Tecnologia del Farmaco Turin, Italy.
Stilo F; University of Turin, Dipartimento di Scienza e Tecnologia del Farmaco Turin, Italy.
Bicchi C; University of Turin, Dipartimento di Scienza e Tecnologia del Farmaco Turin, Italy.
Rubiolo P; University of Turin, Dipartimento di Scienza e Tecnologia del Farmaco Turin, Italy.
Chialva F; Azienda agricola Chialva, Pancalieri, Turin, Italy.
Reichenbach SE; Computer Science and Engineering Department, University of Nebraska - Lincoln, Lincoln, Nebraska, USA; GC Image, LLC, Lincoln, Nebraska, USA.
Bongiovanni V; Soremartec Italia srl, Alba, Cuneo Italy.
Cordero C; University of Turin, Dipartimento di Scienza e Tecnologia del Farmaco Turin, Italy. Electronic address: .
Cavallero A; Soremartec Italia srl, Alba, Cuneo Italy.
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Źródło :
Journal of chromatography. A [J Chromatogr A] 2021 May 24; Vol. 1645, pp. 462101. Date of Electronic Publication: 2021 Mar 26.
Typ publikacji :
Journal Article
MeSH Terms :
Gas Chromatography-Mass Spectrometry/*methods
Mentha piperita/*chemistry
Oils, Volatile/*analysis
Olfactometry/*methods
Flavoring Agents/analysis ; Odorants/analysis ; Volatile Organic Compounds/analysis
Czasopismo naukowe
Tytuł :
Key Aroma Compounds in Roasted White Kołuda Goose.
Autorzy :
Gąsior R; Central Laboratory, National Research Institute of Animal Production, Balice, 32-083 Kraków, Poland.
Wojtycza K; Central Laboratory, National Research Institute of Animal Production, Balice, 32-083 Kraków, Poland.
Majcher MA; Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznan, Poland.
Bielińska H; Institute's Experimental Station in Kołuda Wielka, 88-160 Janikowo, Poland.
Odrzywolska A; Central Laboratory, National Research Institute of Animal Production, Balice, 32-083 Kraków, Poland.
Bączkowicz M; Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland.
Migdał W; Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland.
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Źródło :
Journal of agricultural and food chemistry [J Agric Food Chem] 2021 Jun 02; Vol. 69 (21), pp. 5986-5996. Date of Electronic Publication: 2021 May 21.
Typ publikacji :
Journal Article
MeSH Terms :
Odorants*
Volatile Organic Compounds*
Animals ; Geese ; Meat ; Olfactometry
Czasopismo naukowe
Tytuł :
Insight into the volatile profiles of four types of dark teas obtained from the same dark raw tea material.
Autorzy :
Ma W; Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China.
Zhu Y; Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China.
Shi J; Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China.
Wang J; Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China.
Wang M; Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China.
Shao C; Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China.
Yan H; Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China.
Lin Z; Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China. Electronic address: .
Lv H; Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China. Electronic address: .
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Źródło :
Food chemistry [Food Chem] 2021 Jun 01; Vol. 346, pp. 128906. Date of Electronic Publication: 2020 Dec 24.
Typ publikacji :
Journal Article
MeSH Terms :
Gas Chromatography-Mass Spectrometry/*methods
Olfactometry/*methods
Tea/*chemistry
Volatile Organic Compounds/*analysis
Discriminant Analysis ; Least-Squares Analysis ; Odorants/analysis ; Plant Leaves/chemistry ; Plant Leaves/metabolism ; Principal Component Analysis ; Stereoisomerism ; Tea/metabolism
Czasopismo naukowe
Tytuł :
Key aroma-active compounds in brown sugar and their influence on sweetness.
Autorzy :
Liu J; School of Light Industry and Food Engineering, Guangxi University, Nanning, Guangxi 530004, China; Department of Food Science, Guangxi University, Nanning, Guangxi 530004, China.
Wan P; School of Light Industry and Food Engineering, Guangxi University, Nanning, Guangxi 530004, China; Department of Food Science, Guangxi University, Nanning, Guangxi 530004, China.
Xie C; School of Light Industry and Food Engineering, Guangxi University, Nanning, Guangxi 530004, China.
Chen DW; Department of Food Science, Guangxi University, Nanning, Guangxi 530004, China. Electronic address: .
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Źródło :
Food chemistry [Food Chem] 2021 May 30; Vol. 345, pp. 128826. Date of Electronic Publication: 2020 Dec 07.
Typ publikacji :
Journal Article
MeSH Terms :
Gas Chromatography-Mass Spectrometry/*methods
Odorants/*analysis
Olfactometry/*methods
Sugars/*chemistry
Sweetening Agents/*analysis
Distillation ; Volatile Organic Compounds/analysis
Czasopismo naukowe
Tytuł :
Characterization of Aroma-Active Compounds in Northern Highbush Blueberries "Bluecrop" ( Vaccinium corymbosum "Bluecrop") and "Elliott" ( Vaccinium corymbosum "Elliott") by Gas Chromatography-Olfactometry Dilution Analysis and Odor Activity Value.
Autorzy :
Qian YL; Department of Food Science and Technology, Oregon State University, Corvallis, Oregon 97331, United States.
Zhang D; Department of Food Science and Technology, Oregon State University, Corvallis, Oregon 97331, United States.; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China.
An Y; Department of Food Science and Technology, Oregon State University, Corvallis, Oregon 97331, United States.
Zhou Q; Department of Food Science and Technology, Oregon State University, Corvallis, Oregon 97331, United States.
Qian MC; Department of Food Science and Technology, Oregon State University, Corvallis, Oregon 97331, United States.
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Źródło :
Journal of agricultural and food chemistry [J Agric Food Chem] 2021 May 26; Vol. 69 (20), pp. 5691-5701. Date of Electronic Publication: 2021 May 11.
Typ publikacji :
Journal Article
MeSH Terms :
Blueberry Plants*
Volatile Organic Compounds*/analysis
Chromatography, Gas ; Flavoring Agents ; Gas Chromatography-Mass Spectrometry ; Odorants/analysis ; Olfactometry
Czasopismo naukowe
Tytuł :
Characterization of the Key Aroma-Active Compounds in Yongchuan Douchi (Fermented Soybean) by Application of the Sensomics Approach.
Autorzy :
Wang S; Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China.
Chang Y; Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China.
Liu B; Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China.
Chen H; Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China.
Sun B; Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China.
Zhang N; Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China.
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Źródło :
Molecules (Basel, Switzerland) [Molecules] 2021 May 20; Vol. 26 (10). Date of Electronic Publication: 2021 May 20.
Typ publikacji :
Journal Article
MeSH Terms :
Fermented Foods and Beverages*
Odorants/*analysis
Soybeans/*metabolism
Gas Chromatography-Mass Spectrometry/methods ; Olfactometry/methods
Czasopismo naukowe
Tytuł :
α-Terpineol: An Aggregation Pheromone in Optatus palmaris (Coleoptera: Curculionidae) (Pascoe, 1889) Enhanced by Its Host-Plant Volatiles.
Autorzy :
Pineda-Ríos JM; Postgrado en Fitosanidad, Programa de Entomología y Acarología, Colegio de Postgraduados Campus Montecillo, Km 36.5 Carretera, Texcoco 56230, Mexico.
Cibrián-Tovar J; Postgrado en Fitosanidad, Programa de Entomología y Acarología, Colegio de Postgraduados Campus Montecillo, Km 36.5 Carretera, Texcoco 56230, Mexico.
Hernández-Fuentes LM; Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias, Progreso Número 5, Barrio de Santa Catarina, Delegación Coyoacán, Ciudad de México 04010, Mexico.
López-Romero RM; Postgrado en Edafología, Colegio de Postgraduados Campus Montecillo, Km 36.5 Carretera, Texcoco 56230, Mexico.
Soto-Rojas L; Postgrado en Fitosanidad, Programa de Entomología y Acarología, Colegio de Postgraduados Campus Montecillo, Km 36.5 Carretera, Texcoco 56230, Mexico.
Romero-Nápoles J; Postgrado en Fitosanidad, Programa de Entomología y Acarología, Colegio de Postgraduados Campus Montecillo, Km 36.5 Carretera, Texcoco 56230, Mexico.
Llanderal-Cázares C; Postgrado en Fitosanidad, Programa de Entomología y Acarología, Colegio de Postgraduados Campus Montecillo, Km 36.5 Carretera, Texcoco 56230, Mexico.
Salomé-Abarca LF; Postgrado en Fitosanidad, Programa de Entomología y Acarología, Colegio de Postgraduados Campus Montecillo, Km 36.5 Carretera, Texcoco 56230, Mexico.
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Źródło :
Molecules (Basel, Switzerland) [Molecules] 2021 May 12; Vol. 26 (10). Date of Electronic Publication: 2021 May 12.
Typ publikacji :
Journal Article
MeSH Terms :
Coleoptera/*metabolism
Cyclohexane Monoterpenes/*analysis
Cyclohexane Monoterpenes/*metabolism
Pheromones/*analysis
Pheromones/*metabolism
Volatile Organic Compounds/*analysis
Volatile Organic Compounds/*metabolism
Animals ; Annona/metabolism ; Annonaceae/metabolism ; Cyclohexane Monoterpenes/chemistry ; Feeding Behavior ; Gas Chromatography-Mass Spectrometry ; Host-Seeking Behavior ; Larva/metabolism ; Male ; Mexico ; Monoterpenes/metabolism ; Olfactometry ; Pheromones/chemistry ; Signal Transduction ; Solid Phase Microextraction ; Starvation/metabolism ; Volatile Organic Compounds/chemistry
Czasopismo naukowe
Tytuł :
Cryogenic trapping as a versatile approach for sample handling, enrichment and multidimensional analysis in gas chromatography.
Autorzy :
Novaes FJM; Universidade Federal de Viçosa, Departamento de Química, Avenida Peter Henry Rolfs, s/n, Viçosa, MG 36570-900, Brazil; Universidade Federal do Rio de Janeiro, Instituto de Química, Programa de Pós-Graduação em Química, Avenida Athos da Silveira Ramos, 149, Bloco A, 6° Andar, Sala 626, Rio de Janeiro, RJ 21941-909, Brazil. Electronic address: .
Marriott PJ; Australian Centre for Research on Separation Science, School of Chemistry, Monash University, Wellington Road, Clayton, Victoria 3800, Australia. Electronic address: .
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Źródło :
Journal of chromatography. A [J Chromatogr A] 2021 May 10; Vol. 1644, pp. 462135. Date of Electronic Publication: 2021 Apr 02.
Typ publikacji :
Journal Article
MeSH Terms :
Cold Temperature*
Chromatography, Gas/*methods
Specimen Handling/*methods
Dry Ice ; Hydrocarbons/analysis ; Olfactometry ; Volatilization
Czasopismo naukowe
Tytuł :
Host-Seeking Behavior of Aphidius gifuensis (Hymenoptera: Braconidae) Modulated by Chemical Cues Within a Tritrophic Context.
Autorzy :
Song Y; Department of Horticulture, College of Tea and Food Science, Wuyi University, Wuyishan 354300, PR China.; Biological Control Research Institute, College of Plant Protection, Fujian Agriculture and Forestry University, Fuzhou 350002, PR China.; State Key Laboratory of Ecological Pest Control for Fujian and Taiwan Crops, Fuzhou 350002, PR China.
Liu C; Biological Control Research Institute, College of Plant Protection, Fujian Agriculture and Forestry University, Fuzhou 350002, PR China.; State Key Laboratory of Ecological Pest Control for Fujian and Taiwan Crops, Fuzhou 350002, PR China.
Cai P; Department of Horticulture, College of Tea and Food Science, Wuyi University, Wuyishan 354300, PR China.
Chen W; Biological Control Research Institute, College of Plant Protection, Fujian Agriculture and Forestry University, Fuzhou 350002, PR China.; State Key Laboratory of Ecological Pest Control for Fujian and Taiwan Crops, Fuzhou 350002, PR China.
Guo Y; Biological Control Research Institute, College of Plant Protection, Fujian Agriculture and Forestry University, Fuzhou 350002, PR China.; State Key Laboratory of Ecological Pest Control for Fujian and Taiwan Crops, Fuzhou 350002, PR China.
Lin J; Biological Control Research Institute, College of Plant Protection, Fujian Agriculture and Forestry University, Fuzhou 350002, PR China.; State Key Laboratory of Ecological Pest Control for Fujian and Taiwan Crops, Fuzhou 350002, PR China.
Zhang S; Biological Control Research Institute, College of Plant Protection, Fujian Agriculture and Forestry University, Fuzhou 350002, PR China.; State Key Laboratory of Ecological Pest Control for Fujian and Taiwan Crops, Fuzhou 350002, PR China.
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Źródło :
Journal of insect science (Online) [J Insect Sci] 2021 May 01; Vol. 21 (3).
Typ publikacji :
Journal Article
MeSH Terms :
Aphids*/metabolism
Aphids*/parasitology
Cues*
Volatile Organic Compounds*/chemistry
Volatile Organic Compounds*/metabolism
Host-Seeking Behavior/*physiology
Wasps/*physiology
Animals ; Biological Control Agents ; China ; Crops, Agricultural ; Hexanols/chemistry ; Hexanols/metabolism ; Olfactometry ; Parasites/physiology ; Pest Control, Biological ; Smell ; Tobacco/metabolism
Czasopismo naukowe
Tytuł :
The effect of odor enrichment on olfactory acuity: Olfactometric testing in mice using two mirror-molecular pairs.
Autorzy :
Blount A; Department of Biology, Randolph-Macon College, Ashland, Virginia, United States of America.
Coppola DM; Department of Biology, Randolph-Macon College, Ashland, Virginia, United States of America.
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Źródło :
PloS one [PLoS One] 2020 Jul 30; Vol. 15 (7), pp. e0233250. Date of Electronic Publication: 2020 Jul 30 (Print Publication: 2020).
Typ publikacji :
Journal Article; Research Support, U.S. Gov't, Non-P.H.S.
MeSH Terms :
Olfactometry*
Odorants/*analysis
Olfactory Perception/*drug effects
Animals ; Limonene/chemistry ; Limonene/pharmacology ; Mice ; Volatilization
Czasopismo naukowe
Tytuł :
Identification of volatiles and odor-active compounds of aromatic rice by OSME analysis and SPME/GC-MS.
Autorzy :
Dias LG; Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Campinas, Brazil.
Hacke A; Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Campinas, Brazil.
Bergara SF; Sensel Consulting and Training in Sensory Analysis, Campinas, Brazil.
Villela OV; São Paulo Agribusiness Technology Agency, Vale do Paraiba Regional Pole, Pindamonhangaba, Brazil.
Mariutti LRB; Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Campinas, Brazil. Electronic address: .
Bragagnolo N; Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Campinas, Brazil. Electronic address: .
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Źródło :
Food research international (Ottawa, Ont.) [Food Res Int] 2021 Apr; Vol. 142, pp. 110206. Date of Electronic Publication: 2021 Feb 10.
Typ publikacji :
Journal Article; Research Support, Non-U.S. Gov't
MeSH Terms :
Odorants*/analysis
Oryza*
Gas Chromatography-Mass Spectrometry ; Olfactometry ; Solid Phase Microextraction
Czasopismo naukowe
Tytuł :
Comparison of the sensory properties of fragrant and non-fragrant rice (Oryza sativa), focusing on the role of the popcorn-like aroma compound 2-acetyl-1-pyrroline.
Autorzy :
Wei X; Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6AP, UK.
Sun Q; Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6AP, UK.
Methven L; Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6AP, UK. Electronic address: .
Elmore JS; Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6AP, UK. Electronic address: .
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Źródło :
Food chemistry [Food Chem] 2021 Mar 01; Vol. 339, pp. 128077. Date of Electronic Publication: 2020 Sep 15.
Typ publikacji :
Comparative Study; Journal Article
MeSH Terms :
Taste*
Odorants/*analysis
Oryza/*chemistry
Pyrroles/*analysis
Gas Chromatography-Mass Spectrometry ; Olfactometry ; Pyrroles/chemistry ; Pyrroles/isolation & purification ; Solid Phase Microextraction
Czasopismo naukowe
Tytuł :
Elucidation of aroma-active compounds and chlorogenic acids of Turkish coffee brewed from medium and dark roasted Coffea arabica beans.
Autorzy :
Turan Ayseli M; Department of of Food Engineering, Faculty of Agriculture, Cukurova University, 01330 Adana, Turkey.
Kelebek H; Department of of Food Engineering, Faculty of Engineering and Natural Sciences, Adana Alparslan Turkes Science and Technology University, 01110 Adana, Turkey.
Selli S; Department of of Food Engineering, Faculty of Agriculture, Cukurova University, 01330 Adana, Turkey. Electronic address: .
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Źródło :
Food chemistry [Food Chem] 2021 Feb 15; Vol. 338, pp. 127821. Date of Electronic Publication: 2020 Aug 11.
Typ publikacji :
Journal Article
MeSH Terms :
Chlorogenic Acid/*analysis
Coffee/*chemistry
Odorants/*analysis
Adult ; Chromatography, Liquid ; Coffea/chemistry ; Color ; Female ; Gas Chromatography-Mass Spectrometry ; Humans ; Male ; Middle Aged ; Olfactometry ; Phenols/analysis ; Tandem Mass Spectrometry ; Taste ; Turkey
Czasopismo naukowe
Tytuł :
Characterisation of the chocolate aroma in roast jackfruit seeds.
Autorzy :
Spada FP; University of São Paulo, ESALQ, Department of Agri-Food Industry, Food and Nutrition, 11, CEP 13418-900 Piracicaba, São Paulo, Brazil; University of São Paulo, Department of Food and Experimental Nutrition, Food Research Center, 580, CEP 05508-000 São Paulo, SP, Brazil. Electronic address: .
Balagiannis DP; Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6AP, UK. Electronic address: .
Purgatto E; University of São Paulo, Department of Food and Experimental Nutrition, Food Research Center, 580, CEP 05508-000 São Paulo, SP, Brazil. Electronic address: .
do Alencar SM; University of São Paulo, ESALQ, Department of Agri-Food Industry, Food and Nutrition, 11, CEP 13418-900 Piracicaba, São Paulo, Brazil. Electronic address: .
Canniatti-Brazaca SG; University of São Paulo, ESALQ, Department of Agri-Food Industry, Food and Nutrition, 11, CEP 13418-900 Piracicaba, São Paulo, Brazil. Electronic address: .
Parker JK; Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6AP, UK. Electronic address: .
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Źródło :
Food chemistry [Food Chem] 2021 Aug 30; Vol. 354, pp. 129537. Date of Electronic Publication: 2021 Mar 11.
Typ publikacji :
Journal Article
MeSH Terms :
Food Analysis*
Food Handling*
Artocarpus/*chemistry
Odorants/*analysis
Seeds/*chemistry
Chocolate/analysis ; Flour/analysis ; Olfactometry ; Volatile Organic Compounds/analysis
Czasopismo naukowe
Tytuł :
Characterization of key odorants in Langyatai Baijiu with Jian flavour by sensory-directed analysis.
Autorzy :
Du J; Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University (BTBU), Beijing 100048, China.
Li Y; Qingdao Langyatai Group Ltd., Qingdao 266500, China.
Xu J; Qingdao Langyatai Group Ltd., Qingdao 266500, China.
Huang M; Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University (BTBU), Beijing 100048, China. Electronic address: .
Wang J; Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University (BTBU), Beijing 100048, China.
Chao J; Qingdao Langyatai Group Ltd., Qingdao 266500, China.
Wu J; Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University (BTBU), Beijing 100048, China.
Sun H; Qingdao Langyatai Group Ltd., Qingdao 266500, China.
Ding H; Qingdao Langyatai Group Ltd., Qingdao 266500, China.
Ye H; Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University (BTBU), Beijing 100048, China.
Pokaż więcej
Źródło :
Food chemistry [Food Chem] 2021 Aug 01; Vol. 352, pp. 129363. Date of Electronic Publication: 2021 Feb 23.
Typ publikacji :
Journal Article
MeSH Terms :
Taste*
Alcoholic Beverages/*analysis
Food Analysis/*methods
Odorants/*analysis
Gas Chromatography-Mass Spectrometry ; Humans ; Olfactometry ; Volatile Organic Compounds/analysis
Czasopismo naukowe

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