The olfactory nerve, also known as cranial nerve I, is known to have exclusive ipsilateral projections to primary olfactory cortical structures. It is still unclear whether these projections also correspond to functional pathways of odor processing. In an olfactory functional magnetic resonance imaging (fMRI) study of twenty young healthy subjects with a normal sense of smell, we tested whether nostril specific stimulation with phenyl ethyl alcohol (PEA), a pure olfactory stimulant, asymmetrically activates primary or secondary olfactory-related brain structures such as primary olfactory cortex, entorhinal cortex, and orbitofrontal cortex. The results indicated that without a challenging olfactory task, passive (no sniffing) and active (with sniffing) nostril-specific PEA stimulation did not produce asymmetrical fMRI activation in olfactory cortical structures.
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http://dx.doi.org/10.1101/2023.08.01.551475 | DOI Listing |
Chem Senses
December 2024
Department of Biological Science, Florida State University, Tallahassee, FL.
Although animals can reliably locate and recognize odorants embedded in complex environments, the neural circuits for accomplishing these tasks remain incompletely understood. Adaptation is likely to be important as it could allow neurons in a brain area to adjust to the broader sensory environment. Adaptive processes must be flexible enough to allow the brain to make dynamic adjustments, while maintaining sufficient stability so that organisms do not forget important olfactory associations.
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January 2025
School of Pharmacy, Anhui University of Chinese Medicine, Hefei 230012, China. Electronic address:
Chrysanthemi Flos has been consumed as floral tea for centuries, but the effects of stir-frying on its chemical profile, sensory characteristics, and bioactivity remain unclear. This study used untargeted metabolomics, sensory assessment (E-eye, E-nose, E-tongue), and antioxidant activity evaluation to investigate compositional changes and their effects. In the metabolomics analysis, a total of 101 non-volatile and 306 volatile differential metabolites were identified.
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January 2025
College of Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, China.
The dried capitulum of chrysanthemums is a traditional material in scented tea, and the kill-green process is a critical step in determining their quality. However, the changes in the physicochemical properties during kill-green and the mechanisms by which these changes affect drying characteristics, metabolic components, and aroma profiles remain unclear. Therefore, this study investigated the changes in water status, polyphenol oxidase and peroxidase activities, and microstructure during high-humidity air impingement kill-green (HHAIK) and steam kill-green (SK), and their effects on drying behavior, color, phytochemicals, and volatile profile of dried chrysanthemums.
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January 2025
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, Shanghai 201306, China. Electronic address:
In order to study the pattern of changes in quality of marinated Chinese mitten crabs (Eriocheir sinensis) during cold storage, three aspects of sensory, taste and odor were investigated. Sensory evaluation and total volatile basic nitrogen (TVB-N) were measured in viscera and abdomen muscle at 0, 7, 15 and 30 days of storage at 4°C. Sensory scores significantly declined at 15 d, coinciding with TVB-N levels exceeding 25 mg N/100 g.
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January 2025
School of Food and Biological Engineering, Hefei University of Technology, No.193 Tunxi Road, Hefei city 230009, Anhui province, PR China. Electronic address:
The unique process of "Multiple-qu fermentation" (MF) is essential for the formation of the Jian-flavor Baijiu, but the mechanisms behind its aroma development remain not fully understood. This study compared the effects of "Single-qu fermentation"(SF) and MF on Baijiu production to elucidate the microbial and metabolic interactions responsible for its distinct aroma. Firstly, significant differences were observed in the microbial communities of the two types of Daqu.
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