Papers mentioning bonito or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Olfaction is employed by the fruit fly, Drosophila melanogaster, to differentiate safe from harmful foods and for other behaviors. Here, we show that ultraviolet (UV) or blue light... Read full abstract on PubMed →
The title compound (ethyl vanillin), C(9)H(10)O(3), an important food additive and flavouring agent approved by FAO/WHO, has a vanilla odor four times that of vanillin and shows an... Read full abstract on PubMed →
The unique flavors of different fruits depend upon complex blends of soluble sugars, organic acids, and volatile organic compounds. 2-Phenylethanol and phenylacetaldehyde are major... Read full abstract on PubMed →
The volatile compounds, 2-phenylacetaldehyde and 2-phenylethanol, are important for the aroma and flavor of many foods, such as ripe tomato fruits, and are also major constituents... Read full abstract on PubMed →
All paper metadata — titles, authors, journals, years, DOIs — is public bibliographic information. Abstract snippets shown are truncated to fewer than 200 characters and link to the original source on PubMed or the publisher. We never reproduce full text.
Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.