Odor discrimination is a complex task that may be improved by increasing sampling time to facilitate evidence accumulation. However, experiments testing this phenomenon in olfaction have produced conflicting results. To resolve this disparity, Frederick et al. (Frederick DE, Brown A, Tacopina S, Mehta N, Vujovic M, Brim E, Amina T, Fixsen B, Kay LM. J Neurosci 37: 4416-4426, 2017) conducted experiments that suggest that sampling time and performance are task dependent. Their findings have implications for understanding olfactory processing and experimental design, specifically the effect of subtle differences in experimental design on study results.
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http://dx.doi.org/10.1152/jn.00522.2017 | DOI Listing |
Foods
January 2025
College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China.
This study investigates the aroma characterization of unique white tea varieties from the Lüchun county of Yunnan province, Mainland China. These include shaken, unshaken, steam-cooked, and compressed varieties. The aroma profile of white tea varieties was analyzed using two-dimensional gas chromatography-olfactometry-mass spectrometry (GC×GC-O-MS), electronic nose (e-nose), and descriptive sensory evaluation.
View Article and Find Full Text PDFFood Chem X
December 2024
School of Agriculture and Food Science, University College Dublin, Dublin 4, Ireland.
The popularity of roasted pork among Chinese consumers is largely attributed to its rich aroma profile. However, the suitability of different pork species for roasting remains uncertain. In this study, the effect of various pork species on the aroma profiles of roasted pork was systematically investigated using gas chromatography-olfactometry-mass spectrometry (GC-O-MS).
View Article and Find Full Text PDFJ Agric Food Chem
January 2025
College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Shaanxi Engineering Research Center of Characteristic Fruit Directional Design and Machining, Viti-Viniculture Key Laboratory of China General Chamber of Commerce, Northwest A&F University, Yangling 712100, China.
"Rui Yang", "Rui Xue", and "Rui Xiang Hong" are newly cultivated apple varieties with excellent flavor. However, the key aroma-active compounds responsible for its excellent flavor quality were unclear. This study determined the characteristics of aroma compounds among three new apple varieties and their parental species by Sensomics.
View Article and Find Full Text PDFFood Res Int
February 2025
Tea Refining and Innovation Key Laboratory of Sichuan Province, College of Horticulture, Sichuan Agricultural University, Chengdu 611130, Sichuan, PR China. Electronic address:
Ya'an Tibetan tea, a dark tea with a rich historical heritage, is typically processed using two primary piling fermentation methods: wet piling with rolled leaves (moisture content around 60%) and dry piling with sun-dried or baked green tea leaves (moisture content below 30%). This study employed sensory evaluation, targeted and non-targeted metabolomics, and fungal Internal Transcribed Spacer (ITS) sequencing to investigate changes in quality components and fungal composition in Tibetan tea processed by both wet and dry-piling methods. The results revealed that 3,7-Dimethyl-1,5,7-octatriene-3-ol and D-limonene were identified as key volatile metabolites contributing to the aroma variations between the dry and wet-piled teas.
View Article and Find Full Text PDFSci Rep
January 2025
The Department of Cellular and Integrative Physiology, The University of Texas Health Science Center at San Antonio, San Antonio, TX, USA.
Fragile X syndrome (FXS) is a neurodevelopmental disorder oftentimes associated with abnormal social behaviors and altered sensory responsiveness. It is hypothesized that the inappropriate filtering of sensory stimuli, including olfaction, can lead to aberrant social behavior in FXS. However, previous studies investigating olfaction in animal models of FXS have shown inconsistent results.
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