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An overview on olfaction in the biological, analytical, computational, and machine learning fields.
Arch Pharm (Weinheim)
January 2025
Dipartimento di Scienze della Salute, Campus "S. Venuta", Università degli Studi "Magna Græcia" di Catanzaro, Catanzaro, Italy.
Article Synopsis
- Recent advancements in understanding how we perceive odors have revealed details about the molecular receptors in our noses and how they communicate with the brain.
- The review covers a wide range of topics, including the structure and function of odors and the complexities of how we perceive them.
- It also discusses the techniques scientists use to identify odors and highlights new computational methods in the field.
Insight into the mystery of Pheretima smells worse exposed to water: Identification, type, and volatility of stenchy odor.
Heliyon
September 2024
State Key Laboratory of Southwestern Chinese Medicine Resources, Pharmacy School, Chengdu University of Traditional Chinese Medicine, Chengdu, 611137, PR China.
Pheretima is a popular healthy food, but Pheretima and related foods have specific stenchy odor, especially after decocting or warm soaking, the odor is intense, resulting in nausea and vomiting. This indicates that the release of stenchy odor components is intensified when Pheretima was exposed to hot water. It is urgent to study the composition and release pattern of the stenchy odor components of Pheretima.
View Article and Find Full Text PDFTea Quality of the Mysterious "Dahongpao Mother Tree" ().
Foods
May 2024
College of Tea and Food, Wuyi University, Wuyishan 354300, China.
The quality of the Dahongpao mother tree () remains a mystery to this day. In this study, for the first time, the differences between the Dahongpao mother tree (MD) and Dahongpao cuttings (PD), in terms of odor characteristics and taste characteristics were analyzed by metabomics. The results showed that MD had stronger floral, fruity, green, and woody odor characteristics than PD, and that the contributions were mainly from dihydromyrcenol, methyl salicylate, 2-isobutylpyrazine, 1,6-dihydrocarveol, gamma-terpineol, and linalyl acetate.
View Article and Find Full Text PDFGC/MS-based untargeted metabolomics reveals the differential metabolites for discriminating vintage of Chenxiang-type baijiu.
Food Res Int
June 2024
School of Food & Health, Jinzhou Medical University, Jinzhou, Liaoning 121001, China. Electronic address:
The "outstanding and unique aged aroma" of Chinese Chenxiang-type baijiu (CXB)-Daoguang 25 (DG25) mainly originates from a "extraordinary storage technology" of Mujiuhai (a wooden container), so it is mysterious and interesting. In this study, an untargeted GC/MS-based metabolomics was used to reveals the volatile differential metabolites for discriminating six different vintages of DG25 combing with chemometrics. A total of 100 volatile metabolites (including unknowns) were extracted and identified, including esters (41%), alcohols (10%) and acids (7%) so on.
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