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1. Analysis of aroma-active compounds in four Chinese dry-cured hams based on GC-O combined with AEDA and frequency detection methods

Author:
Shui Jiang; Dong Xia; Xiaoming Wang; Yaozhou Zhu; Gaole Chen; Yuan Liu
Source:
Lebensmittel-Wissenschaft + Technologie 2022 v.153 pp. 112497
ISSN:
0023-6438
Subject:
odors,   etc   ; cured meats; flavor; China;     Show all 4 Subjects
Abstract:
... Chinese dry-cured hams have become increasingly appreciated by consumers because of their unique flavor characteristics. In this study, the volatile compounds of four Yunnan dry-cured hams (Xuanwei, Nuodeng, Sanchuan, and Saba) were characterized by monolithic material sorptive extraction (MMSE) and GC-MS. A total of 66 volatile compounds were identified, of which aldehydes and alkanes were the mo ...
DOI:
10.1016/j.lwt.2021.112497

2. Exploring Higher-Order Conceptual Learning in an Arthropod with a Large Multisensory Processing Center

Author:
Kenna D. S. Lehmann; Fiona G. Shogren; Mariah Fallick; James Colton Watts; Daniel Schoenberg; Daniel D. Wiegmann; Verner P. Bingman; Eileen A. Hebets
Source:
Insects 2022 v.13 no.1 pp. -
ISSN:
2075-4450
Subject:
odors,   etc   ; arthropods; cognition; memory; mushrooms;     Show all 5 Subjects
Abstract:
... Comparative cognition aims to understand the evolutionary history and current function of cognitive abilities in a variety of species with diverse natural histories. One characteristic often attributed to higher cognitive abilities is higher-order conceptual learning, such as the ability to learn concepts independent of stimuli—e.g., ‘same’ or ‘different’. Conceptual learning has been documented i ...
DOI:
10.3390/insects13010081

3. Olfactory attributes and colors associated with naturalness

Author:
M. Dantec; H. Allain; N. Yvert; J. Sigrist; M. Bensafi; J. Lafraire
Source:
Food quality and preference 2022 v.98 pp. 104495
ISSN:
0950-3293
Subject:
odors,   etc   ; color; food quality; freshness;     Show all 4 Subjects
Abstract:
... In developed countries, naturalness is an important food attribute for the majority of consumers. However, the relation between natural products and their sensory properties are still poorly understood, and only few studies explored the olfactory attributes and colors associated with naturalness. In the present study, American and French participants were asked to associate attributes with natural ...
DOI:
10.1016/j.foodqual.2021.104495

4. Biotechnology of functional proteins and peptides for hair cosmetic formulations

Author:
Ana Tinoco; Madalena Martins; Artur Cavaco-Paulo; Artur Ribeiro
Source:
Trends in biotechnology 2022 v.40 no.5 pp. 591-605
ISSN:
0167-7799
Subject:
odors,   etc   ; biotechnology; color; cosmetics; industry; peptides;     Show all 6 Subjects
Abstract:
... Cosmetics procedures and products combined with environmental insults and daily routines induce irreversible changes in hair. As result of damage, the hair loses some of its properties like strength, elasticity, and smoothness. Recent studies revealed the positive effects of protein-based cosmetics in providing protection to hair. Additionally, these cosmetic products have also shown a great abili ...
DOI:
10.1016/j.tibtech.2021.09.010

5. Chinese localisation of wine aroma descriptors: an update of Le Nez du Vin terminology by survey, descriptive analysis and similarity test

Author:
Gang Jin; Xi Lv; Linsheng Wei; Xu Laichao; Junxiang Zhang; Yanping Chen; Wen MA
Source:
OENO One 2022 v.56 no.1 pp. -
ISSN:
2494-1271
Subject:
odors,   etc   ; sensory evaluation; surveys; terminology; wines;     Show all 5 Subjects
Abstract:
... Aroma is an important criterion for describing and evaluating wine. The aroma descriptor system currently used in wine analysis is based on Western culture and is thus often inappropriate for use by other cultures to enhance their enjoyment of wine. The objective of the present study was to update this widely applied system to facilitate Chinese participation. The 54 wine aroma descriptors of the ...
DOI:
10.20870/oeno-one.2022.56.1.4847

6. Trick or treat? Pollinator attraction in Vanilla pompona (Orchidaceae)

Author:
Charlotte Watteyn; Daniela Scaccabarozzi; Bart Muys; Nele Van Der Schueren; Koenraad Van Meerbeek; Maria F. Guizar Amador; James D. Ackerman; Marco V. Cedeño Fonseca; Isler F. Chinchilla Alvarado; Bert Reubens; Ruthmery Pillco Huarcaya; Salvatore Cozzolino; Adam P. Karremans
Source:
Biotropica 2022 v.54 no.1 pp. 268-274
ISSN:
0006-3606
Subject:
odors,   etc   ; Eulaema; Neotropics; Orchidaceae; pollination; pollinators;     Show all 6 Subjects
Abstract:
... Natural pollination of Vanilla species remains poorly understood. Our research aimed at better understanding the pollinator attraction mechanism of the Neotropical species Vanilla pompona. Based on our results, we hypothesize that the identified pollinator Eulaema cingulata is attracted via a dual mechanism combining floral fragrance rewards and food deception. Abstract in Spanish is available wit ...
DOI:
10.1111/btp.13034

7. Effects of electrostatic spray drying on the sensory qualities, aroma profile and microstructural features of instant Pu-erh tea

Author:
Chao Wang; Juan Li; Ya Zhang; Zhongrong He; Yin Zhang; Xingmin Zhang; Zhuoyue Guo; Jianan Huang; Zhonghua Liu
Source:
Food chemistry 2022 v.373 pp. 131546
ISSN:
0308-8146
Subject:
odors,   etc   ; food chemistry; freeze drying; microparticles; tea;     Show all 5 Subjects
Abstract:
... The sensory qualities, aroma profile, and microstructural features of instant Pu-erh teas (IPTs) produced by electrostatic spray drying (ESD) were evaluated by sensory and instrumental analyses and compared with those produced by other drying methods (freeze-drying [FD], vacuum drying [VD], and conventional spray drying [CSD]). The sensory qualities of ESDIPT were similar to those of FDIPT, and be ...
DOI:
10.1016/j.foodchem.2021.131546

8. Optimized Clarification Technology of Bayberry Juice by Chitosan/Sodium Alginate and Changes in Quality Characteristics during Clarification

Author:
Andi Wu; Jimin Lv; Changxin Ju; Yiwen Wang; Yanyun Zhu; Jianchu Chen
Source:
Foods 2022 v.11 no.5 pp. -
ISSN:
2304-8158
Subject:
odors,   etc   ; anthocyanins; chitosan; color; sodium alginate; transmittance;     Show all 6 Subjects
Abstract:
... In this study, a novel method to clarify bayberry juice with composite clarifiers, chitosan and sodium alginate, has been designed. The optimal conditions were as follows: using chitosan 0.05 g/L first and then sodium alginate 0.05 g/L as composite clarifiers, standing for 2 h at 25 °C. The transmittance increased from 0.08 to 91.2% after treating by composite clarifiers, which was significantly h ...
DOI:
10.3390/foods11050671

9. Tracking volatile flavor changes during two years of aging of Chinese vinegar by HS-SPME-GC-MS and GC-O

Author:
Sam Al-Dalali; Fuping Zheng; Baoguo Sun; Talmizur Rahman; Feng Chen
Source:
Journal of food composition and analysis 2022 v.106 pp. 104295
ISSN:
0889-1575
Subject:
odors,   etc   ; acetophenones; flavor; food composition; pyrazines; vinegars;     Show all 6 Subjects
Abstract:
... Aging is an essential step for enriching the aroma profiles of Chinese vinegar. This study aimed to track the volatile flavor changes in the same batch of Chinese vinegar for the first time during two years of aging with the aid of HS-SPME-GC–MS. The aroma-active compounds were characterized at 0, 6, and 12 months of aging using GC-O coupled with a modified frequency method. A total of 67 volatile ...
DOI:
10.1016/j.jfca.2021.104295

10. Volatiloma analyses of four South African Helichrysum spp. grown in Italy

Author:
Basma Najar; Valeria Nardi; Claudio Cervelli; Luisa Pistelli
Source:
Natural product research 2022 v.36 no.2 pp. 571-577
ISSN:
1478-6427
Subject:
odors,   etc   ; Helichrysum; chemotaxonomy; essential oils; research; Italy;     Show all 6 Subjects
Abstract:
... The volatiloma of four Helichrysum species (H. anomalum, H reflexum, H. retortum and H. rugulosum) was analysed here for the first time by GC-MS for a chemotaxonomic contribution to this genus. Sesquiterpene hydrocarbons (SHs) prevailed in the aroma profile (VOCs) of H. reflexum, H. rugulosum and H. anomalum (74.7%, 93.6% and 41.6%, respectively), even though the main compounds were different (β-c ...
DOI:
10.1080/14786419.2020.1791114

11. Fragrance oil microcapsules with low content of formaldehyde: Preparation and characterization

Author:
Shiyu Luo; Mengyuan Gao; Xiaoling Pan; Yun Wang; Yanping He; Linhua Zhu; Tian Si; Yanlin Sun
Source:
Colloids and surfaces 2022 v.648 pp. 129019
ISSN:
0927-7757
Subject:
odors,   etc   ; Lavandula; formaldehyde; glutaraldehyde; hydrophobicity; oils; polymerization; viscosity;     Show all 8 Subjects
Abstract:
... To reduce the residual formaldehyde content in melamine-formaldehyde (MF) microcapsules, glutaraldehyde was introduced to replace a portion of formaldehyde to prepare melamine-glutaraldehyde-formaldehyde (MGF) fragrance oil microcapsules via in-situ polymerization. MGF-lily oil microcapsules were obtained when the concentration of aldehyde groups provided by glutaraldehyde in the total aldehyde gr ...
DOI:
10.1016/j.colsurfa.2022.129019

12. Impact of temperature during beer storage on beer chemical profile

Author:
Inês M. Ferreira; Flávia Freitas; Sara Pinheiro; Maria Filipa Mourão; Luís Ferreira Guido; Marco Gomes da Silva
Source:
Lebensmittel-Wissenschaft + Technologie 2022 v.154 pp. 112688
ISSN:
0023-6438
Subject:
odors,   etc   ; beers; cluster analysis; data visualization; equations; olfactometry;     Show all 6 Subjects
Abstract:
... Aiming to gain insights into the impact of storage conditions on the chemical profile of beer samples, changes on the relative amount of several chemical classes of compounds was monitored. The influence of storage conditions was statistically discerned using the hierarchical cluster analysis complemented by heatmap date visualization. Aldehydes, furanic compounds and esters showed a clear role in ...
DOI:
10.1016/j.lwt.2021.112688

13. Olfactory and Gustatory Supra-Threshold Sensitivities Are Linked to Ad Libitum Snack Choice

Author:
Sashie Abeywickrema; Rachel Ginieis; Indrawati Oey; Mei Peng
Source:
Foods 2022 v.11 no.6 pp. -
ISSN:
2304-8158
Subject:
odors,   etc   ; energy intake; food intake; sucrose; taste; vanillin;     Show all 6 Subjects
Abstract:
... Snacking is a common eating habit in the modern food environment. Individual snack choices vary substantially, with sweet versus savoury snacks linked to differential health outcomes. The role of olfactory and gustatory sensitivities in snack choices and consumption is yet to be tested. A total of 70 Caucasian young males (age: 21–39 years; BMI: 20.5–40.5 kg∙m⁻²) were tested for their supra-thresh ...
DOI:
10.3390/foods11060799

14. On the use of ambient odours to influence the multisensory experience of dining

Author:
Charles Spence
Source:
International journal of gastronomy and food science 2022 v.27 pp. 100444
ISSN:
1878-450X
Subject:
odors,   etc   ; emotions; flavor; food consumption; gastronomy; restaurants; taste;     Show all 7 Subjects
Abstract:
... In recent years, a number of modernist chefs have started to pay more attention to the potential role of food or drink-extrinsic scents in enhancing their guest’s multisensory gastronomic experiences. This narrative review highlights the wide range of uses for such ambient, and/or food-extrinsic, aromas. Oftentimes, in a gastronomic setting, ambient scents have been introduced by chefs in order to ...
DOI:
10.1016/j.ijgfs.2021.100444

15. Characterization of key aroma compounds in melon spirits using the sensomics concept

Author:
Jiang Zhang; Yuxia Sun; Xueqiang Guan; Weishuai Qin; Xiang Zhang; Yan Ding; Wenhua Yang; Jianli Zhou; Xiaobin Yu
Source:
Lebensmittel-Wissenschaft + Technologie 2022 v.161 pp. 113341
ISSN:
0023-6438
Subject:
odors,   etc   ; acetates; economic valuation; flavor; fruits; melons; sensory evaluation;     Show all 7 Subjects
Abstract:
... Processing melon into spirits has important environmental and economic value. However, the flavour of melon spirits is undesirable and has yet to be studied. In this study, a combination of odour activity value, gas chromatography–olfactometry detection frequency analysis, aroma reconstitution, and omission tests showed that key aroma compounds (Group 1), including 3,6-nonadien-1-ol and 3-nonen-1- ...
DOI:
10.1016/j.lwt.2022.113341

16. Characterization of the key aroma compounds in aged Chinese Xiaoqu Baijiu by means of the sensomics approach

Author:
Xizhen Sun; Quanquan Qian; Yaqing Xiong; Qianqian Xie; Xixuan Yue; Jiahuan Liu; Shuxia Wei; Qiang Yang
Source:
Food chemistry 2022 v.384 pp. 132452
ISSN:
0308-8146
Subject:
odors,   etc   ; ethyl acetate; flavor; food chemistry; odor compounds; vanillin;     Show all 6 Subjects
Abstract:
... The aromatic characteristics of Xiaoqu Baijiu differ noticeably and were investigated using the sensomics approach. Aroma extract dilution analysis revealed more aroma-active compounds in aged Xiaoqu Baijiu than fresh Xiaoqu Baijiu, with 55 compounds identified with flavor dilution (FD) factors of ≥8. Using sensomics, 51 odorants were identified as important aroma compounds in aged Xiaoqu Baijiu. ...
DOI:
10.1016/j.foodchem.2022.132452

17. Discrimination of conspecifics from heterospecifics in a hybrid zone: Behavioral and chemical cues in ants

Author:
Marion Cordonnier; Bernard Kaufmann; Laurent Simon; Gilles Escarguel; Nathalie Mondy
Source:
Insect science 2022 v.29 no.1 pp. 276-288
ISSN:
1672-9609
Subject:
odors,   etc   ; aggression; allopatry; hybrids; interspecific hybridization; nestmate recognition; sympatry;     Show all 7 Subjects
Abstract:
... Species and nestmate recognition in social insects occurs mostly through cuticular hydrocarbons acting as chemical cues. These compounds generate a colony‐specific odor profile depending on genetic and environmental factors. Species and nestmate recognition results in specific behavioral responses, regulating the level of aggression toward other individuals during an interaction. Although species ...
DOI:
10.1111/1744-7917.12915

18. Effect of high hydrostatic pressure on Salmonella enterica subsp. enterica in Nutrient Broth and dried parsley

Author:
Anna Joana Dittrich; Martina Ludewig; Steffen Rodewald; Peggy Gabriele Braun; Claudia Wiacek
Source:
Lebensmittel-Wissenschaft + Technologie 2022 v.155 pp. 112850
ISSN:
0023-6438
Subject:
odors,   etc   ; chlorophyll; color; high pressure treatment; parsley; sensory evaluation;     Show all 6 Subjects
Abstract:
... The effect of high hydrostatic pressure on Salmonella isolates in Nutrient Broth (10³, 10⁸ CFU mL⁻¹) and dried parsley (10³, 10⁷ CFU g⁻¹) was determined at 250–550 MPa for 2.5–10.0 min at 25 °C. Reduction efficiency as well as quality parameters (total chlorophyll, phenolic compounds, spectrophotometric colour) of parsley were investigated. At selected parameters (2.5, 5.0 min; 550 MPa) sensory an ...
DOI:
10.1016/j.lwt.2021.112850

19. Molecular characterisation of an atypical coconut-like odour in cocoa

Author:
Caterina Porcelli; Martin Steinhaus
Source:
European food research & technology 2022 v.248 no.6 pp. 1513-1523
ISSN:
1438-2377
Subject:
odors,   etc   ; cocoa industry; coconuts; fermentation; food research; odor compounds;     Show all 6 Subjects
Abstract:
... Parallel application of an aroma extract dilution analysis (AEDA) to the volatiles isolated from a sample of fermented cocoa with an atypically pronounced coconut note and to the volatiles isolated from a reference cocoa sample revealed coconut-like smelling compounds δ-octalactone, δ-2-octenolactone, γ-nonalactone, γ-decalactone, δ-decalactone, and δ-2-decenolactone as potential causative odorant ...
DOI:
10.1007/s00217-022-03981-5

20. Multivariate calibration applied to study of volatile predictors of arabica coffee quality

Author:
Bárbara Zani Agnoletti; Gabriely Silveira Folli; Lucas Louzada Pereira; Patrícia Fontes Pinheiro; Rogério Carvalho Guarçoni; Emanuele Catarina da Silva Oliveira; Paulo Roberto Filgueiras
Source:
Food chemistry 2022 v.367 pp. 130679
ISSN:
0308-8146
Subject:
odors,   etc   ; Coffea arabica; beverages; food chemistry; prediction; sensory evaluation;     Show all 6 Subjects
Abstract:
... The chemical complexity of coffee influences the sensory evaluation of the beverage, the main method used to define the quality of the coffee. In view of the subjectivity that method offers, we propose the association of an instrumental method with multivariate calibration (PLS and GA-SVR) to predict the quality of arabica coffee as support for sensory analysis. Arabica coffee samples were submitt ...
DOI:
10.1016/j.foodchem.2021.130679