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butanedione/karijes
Veza se sprema u međuspremnik
5 rezultatima
NTP Research Report on Respiratory Tract Toxicity of the Flavoring Agent 2,3-Hexanedione in Mice Exposed by Inhalation: Research Report 10
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Prijava Registriraj se
2,3-Hexanedione is a 6-carbon α-diketone flavoring agent that is a potential replacement for 2,3-butanedione. 2,3-Butanedione inhalation has been associated with obliterative bronchiolitis in workers. The inhalation toxicity data for 2,3-hexanedione are limited to one study conducted in rats. In
Intranasal odorant concentrations in relation to sniff behavior.
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Prijava Registriraj se
Knowledge on how odorants are transported through the nasal cavity to the olfactory epithelium is limited. One facet of this is how the sniffing behavior affects the abundance of odorants transferred to the olfactory cleft and in turn influences odor perception. A novel system that couples an online
Highly Luminescent and Anti-Photobleaching Core-Shell Structure of Mesoporous Silica and Phosphatidylcholine Modified Superparamagnetic Iron Oxide Nanoparticles
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Highly fluorescent magnetic nanoparticles (Eu(TTA)3(P(Oct)3)3@mSiO2@SPION) [europium (III) chloride hexahydrate = Eu; 4,4,4-trifluoro-1-(2-thienyl)-1,3-butanedione = TTA; trioctylphosphine = (P(Oct)3); mesoporous silica = mSiO2;
Characterization of the aroma release and perception of white bread during oral processing by gas chromatography-ion mobility spectrometry and temporal dominance of sensations analysis.
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The purpose of this study was to investigate the aroma release and perception from white bread during oral processing by gas chromatography-ion mobility spectrometry (GC-IMS) and dynamic sensory evaluation of temporal dominance of sensations (TDS). TDS curves indicated that two maximum aroma
Characterization of the key odorants contributing to retronasal olfaction during bread consumption.
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Gas chromatography-ion mobility spectrometry (GC-IMS) and dynamic quantitative descriptive analysis (D-QDA) were combined to explore the aroma release and perception from the retronasal cavity during bread consumption. D-QDA results elucidated that the sweet, creamy, and roasty notes were the most
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