Papers mentioning plum or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
We measured detection thresholds for nasal pungency (in anosmics), odor (in normosmics) and eye irritation employing a homologous series of acetates: methyl through octyl acetate,... Read full abstract on PubMed →
Multicomponent pheromone systems are the rule in many species. As our knowledge about the number and kinds of different chemical compounds actually employed in the communication sy... Read full abstract on PubMed →
The interaction between flavors and proteins results in a reduced headspace concentration of the flavor, affecting flavor perception. We analyzed the retention of a series of ester... Read full abstract on PubMed →
Renewable alternatives to fossil diesel (FD) including fatty acid methyl ester (FAME) biodiesel have become more prevalent. However, toxicity of exhaust material from their combust... Read full abstract on PubMed →
Volatile compounds in wine have a critical impact on the consumers' senses. In this study, the effect of diammonium phosphate (DAP) and glutamine on sulfur-containing volatiles and... Read full abstract on PubMed →
Schizosaccharomyces japonicus have been found as dominant yeast species coexisting with Saccharomyces cerevisiae during late stages of spontaneous fermentation of local grapes in G... Read full abstract on PubMed →
The type of solvent and the volume used to load pheromone components onto rubber septa had significant effects on pheromone release ratios, the variability of those release ratios,... Read full abstract on PubMed →
Heat stress is a growing concern for dairy production under global climate change. This study employed integrated multi-omics approaches to investigate how heat stress affects the... Read full abstract on PubMed →
The aim of this study was to determine the effects of sous-vide cooking temperature on the <i>triceps brachii</i> of black goats. <i>Triceps brachii</i> of black goats (12 months)... Read full abstract on PubMed →
Three experiments examined the affective responses conditioned to an odorous stimulus in the taste-mediated odor aversion learning paradigm. Experiment 1 analyzed the microstructur... Read full abstract on PubMed →
BACKGROUND: Odorant-binding proteins (OBPs) are essential in insect's daily behaviors mediated by olfactory perception. Megachile saussurei Radoszkowski (Hymenoptera, Megachilidae)... Read full abstract on PubMed →
To explore the role of fatty acids as flavor precursors in the flavor of oxidized tallow, the volatile flavor compounds and free fatty acid (FFAs) in the four oxidization stages of... Read full abstract on PubMed →
Dipteran or "true" flies occupy nearly every terrestrial habitat, and have evolved to feed upon a wide variety of sources including fruit, pollen, decomposing animal matter, and ev... Read full abstract on PubMed →
Dogs' abilities to respond to concentrations of odorant molecules are generally deemed superior to electronic sensors. This sensitivity has been used traditionally in many areas; b... Read full abstract on PubMed →
The effect of smoking using liquid smoke flavourings on the hydrolysis and oxidation of European sea bass lipids during in vitro digestion was investigated. The techniques used wer... Read full abstract on PubMed →
The neuroscience of flavor perception is hence becoming increasingly important to understand food flavor perception that guides food selection, ingestion and appreciation. We recen... Read full abstract on PubMed →
OBJECTIVE: There is increasing evidence that schizophrenia patients have difficulties in the hedonic appraisal of odors. In a prior study, we assessed olfactory hedonic perception... Read full abstract on PubMed →
Six model dairy desserts, with three different textures and two sucrose levels, were equally flavored with a blend of four aroma compounds [ethyl pentanoate, amyl acetate, hexanal,... Read full abstract on PubMed →
Partition models based on the octanol-air partition coefficients and associated quantitative structure-activity relationships (QSARs) have been developed to describe the triggering... Read full abstract on PubMed →
To determine the olfactory acuity of 27 subjects a sensory test was presented which was divided into 4 subtests, 2 for nasal and 2 for oral stimulation. Each subtest contained 28 (... 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.