Papers mentioning coffee or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
A SPME-GC-MS method was adapted and validated in order to quantify 5 megastigmatrienones and related odorous compounds from oak wood: guaiacol, cis-whisky lactone, trans-whisky lac... Read full abstract on PubMed →
This study analyzed odor-odor interactions of two malodorous volatile substances, androstenone and skatole, that may accumulate in fat and meat of uncastrated male (boar) pigs. The... Read full abstract on PubMed →
Oral malodor has been studied extensively in humans but not necessarily to the same degree in our veterinary patients where malodor constitutes a significant problem. Breath malodo... Read full abstract on PubMed →
Skatole is a tryptophan (TRP) metabolite with fecal odor. Together with the testicular steroid androstenone it is regarded as a main determinant of boar taint, even if elevated con... Read full abstract on PubMed →
Correct analysis of whole blood volatile organic compounds (VOCs) in evaluating possible exposure situations requires differentiation of smokers from nonsmokers. Whole blood concen... Read full abstract on PubMed →
Chemoreception underpins essential animal behaviors. Caenorhabditis inopinata , a close relative of C. elegans that inhabits fig syconia, provides an opportunity to test how microh... Read full abstract on PubMed →
Neurons that encode odor information are fundamental to innate fear processes, yet how mitral/tufted (M/T) cells encode innate fear remains unknown. Here, we identify three differe... Read full abstract on PubMed →
This study focused on understanding the effects of yeast and mold on the sensory properties of dry-cured ham aged at 20°C and 25°C. Debaryomyces hansenii isolated from Doenjang and... Read full abstract on PubMed →
Flavor is the focal point in the flavor industry, which follows social tendencies and behaviors. The research and development of new flavoring agents and molecules are essential in... Read full abstract on PubMed →
Bear bile powder (BBP) is a valuable animal-derived product with a huge adulteration problem on market. It is a crucially important task to identify BBP and its counterfeit. Electr... Read full abstract on PubMed →
Strecker aldehydes (SAs) are key determinants of wine shelf-life and can be present in unoxidized wines in odorless forms, such as hydroxyalkylsulfonates, imines or acetals. A robu... Read full abstract on PubMed →
This study analyzed taste and odor profiles in broccoli stems with different methods of thermal processing using electronic tongue and electronic nose. In electronic tongue analysi... Read full abstract on PubMed →
Post-traumatic stress disorder impedes pubertal development and disrupts pulsatile LH secretion in humans and rodents. The posterodorsal sub-nucleus of the medial amygdala (MePD) i... Read full abstract on PubMed →
Long straight-chain alkyl peroxy (ROO) radicals substituted with C═C and oxo functional groups are expected to undergo a rapid hydrogen shift (H-shift), which is a critical step in... Read full abstract on PubMed →
The flavour analysis of volatile compounds remains challenging not only because of their diversity in properties and dynamic range, but also due to the high background noise from f... Read full abstract on PubMed →
The present study sought to develop a headspace solid-phase microextraction (HS-SPME) gas chromatography-mass spectrometry (GC-MS) method to quantify free fatty acids (FFAs) and he... Read full abstract on PubMed →
<h4>Scope</h4>Exhaled volatile organic compounds (VOCs) are a possible relevant target for noninvasive assessment of metabolic responses. Using a breathomics approach, it is aimed... Read full abstract on PubMed →
Post-traumatic stress disorder (PTSD) is characterized by the development of paradoxical memory disturbances including intrusive memories and amnesia for specific details of the tr... Read full abstract on PubMed →
This study aimed to enhance the flavor of cold brew coffee (CB) by replacing water with whey (pH 5.2 ± 0.2) in the cold brew system, and elucidated the formation mechanism of chara... Read full abstract on PubMed →
We analyzed the aroma of aged garlic extract (AGE) using a sensomics approach to elucidate the effect of the aging process on AGE aroma. Sensory analysis showed a high intensity of... 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.