Olfaction is a multi-step process. At a peripheral level, nasal odorant metabolism contributes to olfaction via signal termination, variation, and regulation. We summarize current techniques used to investigate nasal odorant metabolism and give an outlook on future approaches, such as nasal tissue models and their potential contributions in future research directions.
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http://dx.doi.org/10.1021/acs.jafc.3c04662 | DOI Listing |
Food Sci Nutr
December 2024
SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology Dalian Polytechnic University Dalian China.
This study investigated the effect of different processing methods (boiling, oil boiling, and stir frying) on the flavor of hoki steak soups. The quality of different fillet broths was explored by pH, Thiobarbituric acid reactive substances (TBARS), and color. E-nose, E-tongue, and gas chromatography-ion mobility spectrometry (GC-IMS) combined with free amino acids (FAAs) were used to analyze the flavor of hoki steak soups.
View Article and Find Full Text PDFFood Chem
December 2024
College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, PR China. Electronic address:
The processing techniques of camellia oil, containing freshly squeezed (FSCO), refined (DFCO), cold-pressed (OFCO), and hot-pressed (RFCO), significantly influence flavor compounds and organoleptic properties. In this study, the preference for FSCO and RFCO was revealed by sensory evaluation due to the "fruity" and "roasted" flavors, respectively. Flavor differences among oils were accurately distinguished by the E-nose.
View Article and Find Full Text PDFThe Glycyrrhizae Radix et Rhizoma products processed with different methods, including raw materials(S) and products processed with honey according to the method in the Chinese Pharmacopoeia(Z) and Jianchangbang method(M), were analyzed in terms of the odor profile and volatile components by the electronic nose and headspace-gas chromatography-mass spectrometry(HS-GC-MS). The differential components in the three products were screened by chemometrics, on the basis of which the relative odor activity value(ROAV) was adopted to elucidate the odor differences among different products and the material basis of their odors. The results showed that the electronic nose effectively distinguished the products of Glycyrrhizae Radix et Rhizoma processed with different methods.
View Article and Find Full Text PDFZhongguo Zhong Yao Za Zhi
October 2024
School of Pharmacy, Nanjing University of Chinese Medicine Nanjing 210023, China.
To analyze the differences and dynamic changes in the color, odor, and major chemical components of Astragali Radix during honey processing, this study used a CM-5 spectrophotometer and Hercules NEO ultra-fast gas phase electronic nose for analysis. High performance liquid chromatography was employed to determine the content of calycosin, calycosin-7-glucoside, formononetin, and ononin in the Astragali Radix decoction pieces processed with honey to different degrees. Multivariate statistical analyses including partial least squares-discriminant analysis(PLS-DA), orthogonal partial least squares-discriminant analysis(OPLS-DA), differential factor analysis(DFA), and Bayesian discriminant analysis were adopted to differentiate the Astragali Radix decoction pieces processed with honey to different degrees and evaluate the correlations between visual characteristics and chemical composition.
View Article and Find Full Text PDFQuant Imaging Med Surg
December 2024
Department of Otolaryngology, Peking University Third Hospital, Beijing, China.
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