The Broadly Tuned Odorant Receptor OR1A1 is Highly Selective for 3-Methyl-2,4-nonanedione, a Key Food Odorant in Aged Wines, Tea, and Other Foods

A Butter Aroma Recombinate Activates Human Class-I Odorant Receptors

(2015) Christiane Geithe et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Understanding the Constitutive and Induced Biosynthesis of Mono- and Sesquiterpenes in Grapes (Vitis vinifera): A Key to Unlocking the Biochemical Secrets of Unique Grape Aroma Profiles

(2015) Wilfried Schwab et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Aromatic components produced by non-Saccharomyces Cerevisiaederived from natural fermentation of grape

(2015) Xuewei Shi et al.   NATURAL PRODUCT RESEARCH

Nature’s Chemical Signatures in Human Olfaction: A Foodborne Perspective for Future Biotechnology

(2014) Andreas Dunkel et al.   ANGEWANDTE CHEMIE-INTERNATIONAL EDITION

Characterization of the Key Aroma Compounds in Shiraz Wine by Quantitation, Aroma Reconstitution, and Omission Studies

(2014) Christine M. Mayr et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Accurate Determination of Reference Materials and Natural Isolates by Means of Quantitative 1H NMR Spectroscopy

(2014) Oliver Frank et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Identification of Odorant-Receptor Interactions by Global Mapping of the Human Odorome

(2014) Karine Audouze et al.   PLoS One

Profiling of Olfactory Receptor Gene Expression in Whole Human Olfactory Mucosa

(2014) Christophe Verbeurgt et al.   PLoS One

A Mendelian Trait for Olfactory Sensitivity Affects Odor Experience and Food Selection

(2013) Sara R. Jaeger et al.   CURRENT BIOLOGY

Oxygen Contribution to Wine Aroma Evolution during Bottle Aging

(2013) Maurizio Ugliano   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Role of 3-Methyl-2,4-nonanedione in the Flavor of Aged Red Wines

(2013) Alexandre Pons et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Heterotrimeric G Protein Subunit G 13 Is Critical to Olfaction

(2013) F. Li et al.   JOURNAL OF NEUROSCIENCE

Personal receptor repertoires: olfaction as a model

(2012) Tsviya Olender et al.   BMC GENOMICS

Evaluation of Key Odorants in Sauvignon Blanc Wines Using Three Different Methodologies

(2012) Frank Benkwitz et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Quality Coding by Neural Populations in the Early Olfactory Pathway: Analysis Using Information Theory and Lessons for Artificial Olfactory Systems

(2012) Jordi Fonollosa et al.   PLoS One

Functional Evolution of Mammalian Odorant Receptors

(2012) Kaylin A. Adipietro et al.   PLoS Genetics

Reconstitution of the Flavor Signature of Dornfelder Red Wine on the Basis of the Natural Concentrations of Its Key Aroma and Taste Compounds

(2011) Stephanie Frank et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

A Large-Scale Analysis of Odor Coding in the Olfactory Epithelium

(2011) K. Nara et al.   JOURNAL OF NEUROSCIENCE

Analysis of terpenes in white wines using SPE–SPME–GC/MS approach

(2010) Mariusz Dziadas et al.   ANALYTICA CHIMICA ACTA

Trafficking of Mammalian Chemosensory Receptors by Receptor-transporting Proteins

(2009) Hiroaki Matsunami et al.   Annals of the New York Academy of Sciences

Molecular Tuning of Odorant Receptors and Its Implication for Odor Signal Processing

(2009) J. Reisert et al.   CHEMICAL SENSES

Engineered luciferases for molecular sensing in living cells

(2009) Brock Binkowski et al.   CURRENT OPINION IN BIOTECHNOLOGY

SR1, a Mouse Odorant Receptor with an Unusually Broad Response Profile

(2009) X. Grosmaitre et al.   JOURNAL OF NEUROSCIENCE

Olfactory receptor trafficking to the plasma membrane

(2008) C. F. Bush et al.   CELLULAR AND MOLECULAR LIFE SCIENCES

Re-investigation on odour thresholds of key food aroma compounds and development of an aroma language based on odour qualities of defined aqueous odorant solutions

(2008) Michael Czerny et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Identification of Volatile Compounds Responsible for Prune Aroma in Prematurely Aged Red Wines

(2008) Alexandre Pons et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY