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Exploring the visualization of human milk odor profiles: Intuitive characterization and construction of the link between odor compounds and sensory attributes.
Food Chem
March 2024
Department of Clinical Nutrition, Anhui Provincial Children's Hospital, Wangjiang East Road 39, Hefei 230000, China. Electronic address:
Studies on odor are not negligible in the human milk (HM) science field because it plays an irreplaceable role in the feeding process of infants. This study aimed to investigate the odor skeleton components (OSCs) in HM and verify and construct an intuitive link between them and the HM odor attributes. A total of 72 odor-active compounds were identified from 32 HMs using the comprehensive two-dimensional gas chromatography-olfactometry-mass spectrometry.
View Article and Find Full Text PDFCharacterization of key odor-active compounds in Chinese Dornfelder wine and its regional variations by application of molecular sensory science approaches.
Food Chem X
March 2023
Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
In this study, aroma characteristics and odor-active compounds in Dornfelder wines from three main production regions of China were comprehensively investigated for the first time. The leading features of Chinese Dornfelder wines were black fruit, violet, acacia/lilac, red fruit, spice, dried plum, honey, and hay based on check-all-that-apply. Wines from the Northern Foothills of Tianshan Mountains and Eastern Foothills of Helan Mountains were dominated by floral and fruity aromas, while wines from the Jiaodong Peninsula were characterized by mushroom/earth, hay, and medicinal material notes.
View Article and Find Full Text PDFA non-randomized comparative study of olfactory and gustatory functions in children who recovered from COVID-19 (1-year follow-up).
Front Pediatr
September 2022
Pediatrics and Child Health Research Institute, Russian Scientific Center of Surgery Named After Academician B. V. Petrovsky, Moscow, Russia.
The experimental group included 68 children over 6 years of age who had recovered from COVID-19. The control group included 22 children over 6 years of age who have never had COVID-19. Research methods included neurological examination, verification of cognitive status, examination by an otolaryngologist, and smell and taste assessment.
View Article and Find Full Text PDFIn-Mouth Volatile Production from Vegetables (Cauliflower) and Associations with Liking in an Adult/Child Cohort.
J Agric Food Chem
October 2021
Commonwealth Scientific and Industry Research Organisation (CSIRO), North Ryde, NSW 2113, Australia.
Interactions between vegetables and human saliva can affect in-mouth odor development, which in turn may be linked to individual perception and liking. -Methyl-l-cysteine sulfoxide is a unique substrate present in that produces odor-active sulfur volatiles due to the activity of enzymes present in plant tissue and due to bacteria, which may be present to varying extents in an individual's oral microbiome. Proton transfer reaction mass spectrometry was applied to measure individual differences in sulfur volatile production in real time when fresh human saliva was incubated with raw cauliflower for a cohort of child-adult pairs.
View Article and Find Full Text PDFInvestigations on the Key Odorants Contributing to the Aroma of Children Soy Sauce by Molecular Sensory Science Approaches.
Foods
June 2021
School of Light Industry, Beijing Technology and Business University, Beijing 100048, China.
To investigate the key odor-active compounds in children's soy sauce (CSS), volatile components were extracted by means of solvent extraction coupled with solvent-assisted flavor evaporation (SE-SAFE) and solid-phase microextraction (SPME). Using gas chromatography-olfactometry (GC-O) and gas chromatography-mass spectrometry (GC-MS), we identified a total of 55 odor-active compounds in six CSSs by comparing the odor characteristics, MS data, and retention indices with those of authentic compounds. Applying aroma extract dilution analysis (AEDA), we measured flavor dilution (FD) factors in SE-SAFE isolates, ranging from 1 to 4096, and in SPME isolates, ranging from 1 to 800.
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