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5 resultaten
Metabolism of Odorant Molecules in Human Nasal/Oral Cavity Affects the Odorant Perception.
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In this study, we examined the mode of metabolism of food odorant molecules in the human nasal/oral cavity in vitro and in vivo. We selected 4 odorants, 2-furfurylthiol (2-FT), hexanal, benzyl acetate, and methyl raspberry ketone, which are potentially important for designing food flavors. In vitro
Evaluation of the chemo- and shape-selective association of a bowl-type dodecavanadate cage with an electron-rich group.
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The host-guest interaction between a half spherical-type dodecavanadate (V12) and a neutral molecule guest was evaluated by monitoring the flip of a VO5 unit caused by the presence or absence of a guest in the cavity of V12. In N,N-dimethylformamide (DMF), V12 adopted the guest-free form
Headspace solid-phase microextraction sampling of endogenous aldehydes in biological fluids using a magnetic metal-organic framework/polyaniline nanocomposite
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Nano-porosity, crystal structure, good thermal and mechanical stability, high surface-to-volume ratio, nanoscale cavities, and uniform pore topology have made metal-organic frameworks (MOFs) one of the best class of sorbents for adsorption/separation purposes. In this research, a metal-organic
Determination of volatile compounds in New Zealand Greenshell™ mussels (Perna canaliculus) during chilled storage using solid phase microextraction gas chromatography-mass spectrometry.
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Greenshell™ mussels (Perna canaliculus) were dry-stored at 6.44±0.54°C for 8 days during which time volatile organic compounds (VOCs) were monitored using SPME GC-MS. Thirty-four VOCs were identified in homogenised mussel meat and 29 in the mussel liquor (i.e. the seawater enclosed in the mantle
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
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