Papers mentioning clam or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
The oxytocin receptor (OXTR) knockout mouse is a model of autism spectrum disorder, characterized by abnormalities in social and olfactory behaviors and learning. Previously, we de... Read full abstract on PubMed →
The neural mechanisms of fear-associated thermoregulation remain unclear. Innate fear odor 2-methyl-2-thiazoline (2MT) elicits rapid hypothermia and elevated tail temperature, indi... Read full abstract on PubMed →
Olfaction is an evolutionary ancient sense, but it remains unclear to what extent it can influence routine human behavior. We examined whether a threat-relevant predator odor (2-me... Read full abstract on PubMed →
Volatile compounds produced in the headspace of peanut oil heated with cysteine (0.5-10.0 g) at 200 degrees C for 5 h were collected by a simultaneous purging and solvent extractio... Read full abstract on PubMed →
To discover new natural materials for insect management, commercially available stored sheep wool was investigated for attractancy to female adult Aedes aegypti mosquitoes. The vol... Read full abstract on PubMed →
The Maillard reaction (MR) involves interactions between reducing sugars and amino acids or proteins during heating, producing Maillard reaction products (MRPs) that influence food... Read full abstract on PubMed →
The research objective was to characterize avocado's aroma-active volatiles and use information about its overall composition, such as lipid profile, to discuss likely biosynthetic... Read full abstract on PubMed →
Spruce beetle, Dendroctonus rufipennis Kirby (Coleoptera: Curculionidae), is a lethal pest of spruce trees in North America. Despite decades of research, a semiochemical repellent... Read full abstract on PubMed →
Streptomyces avermitilis is widely recognized for its remarkable ability to produce diverse secondary metabolites with broad-spectrum antifungal activity. In this study, we employe... Read full abstract on PubMed →
E-cigarettes are battery-operated devices that heat a liquid mixture to make an aerosol that is inhaled, or vaped, by the user. Vape shops are retail environments designed to fulfi... Read full abstract on PubMed →
Malnutrition is a serious problem in the elderly while understanding flavour perception could be a tool for controlling appetite or food choices. To increase our knowledge, we char... Read full abstract on PubMed →
Pyrazines are important compounds in soy sauce aroma type Baijiu (SSAB). In this work, a total of 16 pyrazines were analyzed using ultra-performance liquid chromatography coupled w... Read full abstract on PubMed →
Walk-through surveys were carried out for bakeries in this study to determine the environmental characteristics of bakeries in Taiwan. Questionnaires were administrated to discover... Read full abstract on PubMed →
Diacetyl (DA; 2,3-butanedione), with the chemical formula (CH3CO)2 is a volatile organic compound with a deep yellow color and a strong buttery flavor and aroma. These properties h... Read full abstract on PubMed →
A novel methodology is described for the sampling and analysis of diacetyl, 2,3-pentanedione, 2,3-hexanedione, and 2,3-heptanedione. These analytes were collected on o-phenylenedia... Read full abstract on PubMed →
Volatile organic compounds (VOCs) produced during microbial fermentations determine the flavor of fermented food and are of interest for the production of fragrances or food additi... Read full abstract on PubMed →
We report the identification and field bioassays of a major component of the male-produced aggregation pheromone of Anelaphus inflaticollis Chemsak, an uncommon desert cerambycine... Read full abstract on PubMed →
Fu Brick Tea (FBT) is characterized by Fungus Aroma (FA), which determines the quality of FBT products. However, the aroma constituents and their interactive mechanism for FA remai... Read full abstract on PubMed →
To provide precision management of cucumber under protected cultivation, the relationships between environmental factors and daily increment of aroma in two lines were analyzed dur... Read full abstract on PubMed →
UNLABELLED: 2,4-Hexadienal, a colorless to yellow liquid with a pungent "green" or citrus odor, is used as a food additive for flavor enhancement, as a fragrance agent, as a starti... Read full abstract on PubMed →
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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.