Article
Food Science & Technology
Zuobing Xiao, Shenghang Zhang, Jiancai Zhu, Yunwei Niu, Wen Xiong, Feng Chen
Summary: This study investigated the volatile compounds in Red Blush grapefruit juice using various techniques and identified key aroma compounds associated with sweetness. Sensory experiments confirmed that certain odorants can enhance sweetness. These findings provide theoretical support for aroma-taste interactions in citrus-flavored systems and address the issue of sugar reduction in the food industry.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Ya Gao, Wenqian Wang, Huiying Zhang, Haitao Chen, Shuqi Wang, Baoguo Sun
Summary: This study examined the relationship between the saltiness of volatiles and their ability to enhance saltiness in Yongchuan Douchi, a traditional fermented soya bean product. Through gas chromatography-olfactometry/associated taste and sensory evaluation analyses, certain odorants were identified to significantly enhance saltiness perception in salt solution. These findings provide theoretical support for reducing salt usage in the food industry.
Article
Chemistry, Applied
Ting Zhou, Yunzi Feng, Thierry Thomas-Danguin, Mouming Zhao
Summary: The odor-taste interaction is an effective method for salt reduction, where odorants associated with saltiness in soy sauce were identified and found to enhance saltiness and umami taste. These odorants, when added to food, significantly enhanced the perception of saltiness, indicating their potential use in compensating for reduced sodium chloride content in food.
Review
Chemistry, Analytical
Juliane Elisa Welke, Karolina Cardoso Hernandes, Karine Primieri Nicolli, Janaina Aith Barbara, Aline Camarao Telles Biasoto, Claudia Alcaraz Zini
Summary: The human nose is used as a detector in gas chromatographic analysis to evaluate aroma-related compounds in wine, with olfactometric techniques assisting in describing and identifying odor compounds. Different gas chromatography methods are used to analyze coeluted compounds and trace components, while combining instrumental techniques with sensory analysis provides more accurate information on wine aroma. Recent advances in olfactometric methods and analytical techniques have contributed to a better understanding of wine aroma profiles.
JOURNAL OF SEPARATION SCIENCE
(2021)
Article
Food Science & Technology
Wen-ting Yin, Rui Shi, Shi-jia Li, Xue-ting Ma, Xue-de Wang, An-na Wang
Summary: This study investigated the changes in aroma composition and perception of sunflower oils induced by seed roasting. The results showed that seed roasting led to the loss of terpenes, formation of Maillard reaction products, and an increase in lipid oxidation products. The study also identified the key odorants in cold-pressed and roasted sunflower oils, and their contributions to the aroma characteristics of the oils.
JOURNAL OF FOOD SCIENCE
(2022)
Article
Food Science & Technology
Xiao Zhang, Jianping Wei, Shiyu Zhao, Hang Jia, Chunfeng Guo, Zhouli Wang, Zhenpeng Gao, Tianli Yue, Yahong Yuan
Summary: The key aroma compounds were found to be the main factor contributing to the flavor differences between commercial soybean paste and traditional soybean paste.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Applied
Panpan Liu, Pengcheng Zheng, Lin Feng, Ziming Gong, Lin Zheng, Shiwei Gao, Xueping Wang, Fei Ye, Jianan Huang, Zhonghua Liu
Summary: The key aroma of Qingzhuan tea is aged fragrance, mainly developed during pile fermentation and enhanced during aging and drying stages. Significant contributors to the aged aroma were identified through analysis of volatile compounds, providing a theoretical basis for improving the processing and quality of Qingzhuan tea.
Article
Multidisciplinary Sciences
Tim Frey, Charles Kwadha, Franziska Haag, Julien Pelletier, Erika A. Wallin, Elsa Holgersson, Erik Hedenstrom, Bjorn Bohman, Marie Bengtsson, Paul G. Becher, Dietmar Krautwurst, Peter Witzgall
Summary: Living organisms communicate chemically through olfactory receptors, such as fruit flies and humans being able to perceive specific odorants like Z4-11Al sensitively, and use these odorants for differentiation and communication.
Article
Agriculture, Multidisciplinary
Jinjin Xue, Guiyi Guo, Panpan Liu, Lin Chen, Weiwei Wang, Jianyong Zhang, Junfeng Yin, Dejiang Ni, Ulrich H. Engelhardt, Heyuan Jiang
Summary: By comprehensively applying methods such as GC-O, OAV, VIP, and SCA, key aroma-active compounds with floral and sweet odors in Congou black tea were successfully screened, with terpenoids identified as the main compounds contributing to the floral odor and aldehydes being key compounds for the sweet odor.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Multidisciplinary Sciences
Sophie Lester, Leonardo Cornacchia, Camille Corbier, Moira A. Taylor, Charfedinne Ayed, Ni Yang, Mui Lim, Rob Linforth, Ian Fisk
Summary: This study identified aroma active compounds in a commonly prescribed ONS and explored age-related differences in olfactory detection. Older adults showed a decline in olfactory sensitivity, specifically for certain aroma compounds. The perception of flavor in ONS for older adults may depend on a combination of aroma profile and age-related impairments in perception.
SCIENTIFIC REPORTS
(2021)
Article
Food Science & Technology
Cong Liu, Chao Wang, Tingting Zheng, Miaomiao Zhao, Wanying Gong, Qiaomei Wang, Liang Yan, Wenjie Zhang
Summary: The aroma profile of sun-dried black tea was identified using GC-MS and GC-O techniques, and 21 key odor-active compounds were discovered. This study is significant for improving the aroma quality of sun-dried black tea.
Article
Biochemistry & Molecular Biology
Dominik Dobrzyniewski, Bartosz Szulczynski, Jacek Gebicki
Summary: This article presents a new method for determining odor nuisance using the odor air quality index (OAQII) based on instrumental methods. The study was conducted in a compost screening yard in Central Poland, using a self-constructed gas sensor array. The results show that gas sensor arrays can be successfully used for air quality monitoring, with the key issues being data processing and the selection of an appropriate mathematical model.
Article
Food Science & Technology
Lin Yuan, Xujuan Liang, Xin Pan, Fei Lao, Yong Shi, Jihong Wu
Summary: The study demonstrated the impact of the HHP-VFD treatment on snack flavor quality, showing that this method maintains original flavors and extends shelf life, suitable for the portability and transportation of ready-to-drink juice.
Article
Food Science & Technology
Charles F. Forney, Songshan Qiu, Michael A. Jordan, Dylan McCarthy, Sherry Fillmore
Summary: This study compares the aroma chemistry of lowbush and highbush blueberries, finding that lowbush blueberries have more consistent and fruity aromas compared to highbush blueberries.
Article
Chemistry, Applied
Juliane Elisa Welke, Karine Primieri Nicolli, Karolina Cardoso Hernandes, Aline Camarao Telles Biasoto, Claudia Alcaraz Zini
Summary: This study provides a step-by-step approach for adapting GC-FID as an olfactometer using the OSME method to analyze olfactometric data. A Merlot wine sample was used to demonstrate the strategy, with its volatiles characterized and analyzed using 1D-GC/MS and GCxGC/MS. By utilizing GC-O and GCxGC/MS, a total of 38 odor-active compounds were identified in the wine, suggesting that this adapted method may be a more accurate tool for investigating odor-active compounds in wines.
Article
Behavioral Sciences
Richard C. Gerkin, Kathrin Ohla, Maria G. Veldhuizen, Paule Joseph, Christine E. Kelly, Alyssa J. Bakke, Kimberley E. Steele, Michael C. Farruggia, Robert Pellegrino, Marta Y. Pepino, Cedric Bouysset, Graciela M. Soler, Veronica Pereda-Loth, Michele Dibattista, Keiland W. Cooper, Ilja Croijmans, Antonella Di Pizio, Mehmet Hakan Ozdener, Alexander W. Fjaeldstad, Cailu Lin, Mari A. Sandell, Preet B. Singh, V. Evelyn Brindha, Shannon B. Olsson, Luis R. Saraiva, Gavin Ahuja, Mohammed K. Alwashahi, Surabhi Bhutani, Anna D'Errico, Marco A. Fornazieri, Jerome Golebiowski, Liang Dar Hwang, Lina ozturk, Eugeni Roura, Sara Spinelli, Katherine L. Whitcroft, Farhoud Faraji, Florian Ph S. Fischmeister, Thomas Heinbockel, Julien W. Hsieh, Caroline Huart, Iordanis Konstantinidis, Anna Menini, Gabriella Morini, Jonas K. Olofsson, Carl M. Philpott, Denis Pierron, Vonnie D. C. Shields, Vera V. Voznessenskaya, Javier Albayay, Aytug Altundag, Moustafa Bensafi, Maria Adelaida Bock, Orietta Calcinoni, William Fredborg, Christophe Laudamiel, Juyun Lim, Johan N. Lundstrom, Alberto Macchi, Pablo Meyer, Shima T. Moein, Enrique Santamaria, Debarka Sengupta, Paloma Rohlfs Dominguez, Huseyin Yanik, Thomas Hummel, John E. Hayes, Danielle R. Reed, Masha Y. Niv, Steven D. Munger, Valentina Parma
Summary: Through a study involving survey, it was found that olfactory loss is a reliable predictor of COVID-19, with smell loss being significantly more pronounced in COVID-19 positive participants. Smell loss during illness is identified as the best predictor of COVID-19 among those with symptoms of respiratory illness.
Article
Chemistry, Applied
Ting Zhou, Yunzi Feng, Thierry Thomas-Danguin, Mouming Zhao
Summary: The odor-taste interaction is an effective method for salt reduction, where odorants associated with saltiness in soy sauce were identified and found to enhance saltiness and umami taste. These odorants, when added to food, significantly enhanced the perception of saltiness, indicating their potential use in compensating for reduced sodium chloride content in food.
Article
Neurosciences
Charlotte Sinding, Henri Thibault, Thomas Hummel, Thierry Thomas-Danguin
Summary: The study found that flavor perception results from the integration of odor and taste, with odors enhancing saltiness perception. The late cognitive P3 peak showed differences in amplitude and latency between solutions with and without odor, supporting the idea that high-level integratory areas process odor-taste interactions.
Article
Behavioral Sciences
C. Sinding, T. Hummel, N. Beno, J. Prescott, M. Bensafi, G. Coureaud, T. Thomas-Danguin
Summary: This study found that exposure to aromatic mixtures in different ways can affect individuals' perception of odor complexity. The neural bases of such processes are still unknown.
BEHAVIOURAL BRAIN RESEARCH
(2021)
Article
Food Science & Technology
Marine Mas, Claire Chabanet, Charlotte Sinding, Thierry Thomas-Danguin, Marie-Claude Brindisi, Stephanie Chambaron
Summary: Contrary to current literature, this study found no differences in olfactory detection and identification capabilities between individuals with normal-weight, overweight, and obesity for both food and non-food odours. Age decreased detection score, while being male decreased identification score. Overweight and obesity individuals showed a trend for better identification of non-food odours.
CHEMOSENSORY PERCEPTION
(2022)
Review
Oncology
Guillaume Buiret, Thierry Thomas-Danguin, Gilles Feron
Summary: This systematic review exhaustively reports the incidence of metallic taste in cancer patients and evaluates the bias in the relevant studies. The meta-analysis results show a relatively high incidence of metallic taste in cancer patients, but the number of studies is limited and the quality is often low.
SUPPORTIVE CARE IN CANCER
(2022)
Article
Biology
Gerard Coureaud, Thierry Thomas-Danguin, Jean-Christophe Sandoz, Donald A. Wilson
Summary: Animals, including humans, detect and process odours efficiently, especially when faced with complex mixtures, by perceiving them as configural wholes. Experiments conducted in humans, rabbits, mice, and honeybees show that certain mixtures can be processed configurally across species. This suggests that there may be a convergent perception of certain mixtures across various species, possibly due to similarities in the anatomical organization of their olfactory systems and the need to simplify the environment's chemical complexity for adaptive behaviors.
JOURNAL OF EXPERIMENTAL BIOLOGY
(2022)
Article
Otorhinolaryngology
Kathrin Ohla, Maria G. Veldhuizen, Tomer Green, Mackenzie E. Hannum, Alyssa J. Bakke, Shima T. Moein, Arnaud Tognetti, Elbrich M. Postma, Robert Pellegrino, Daniel Liang-Dar Hwang, Javier Albayay, Sachiko Koyama, Alissa A. Nolden, Thierry Thomas-Danguin, Carla Mucignat-Caretta, Nick S. Menger, Ilja Croijmans, Lina Ozturk, Huseyin Yanik, Denis Pierron, Veronica Pereda-Loth, Alexia Nunez-Parra, Aldair M. Martinez Pineda, David Gillespie, Michael C. Farruggia, Cinzia Cecchetto, Marco A. Fornazieri, Carl Philpott, Vera Voznessenskaya, Keiland W. Cooper, Paloma Rohlfs Dominguez, Orietta Calcinoni, Jasper de Groot, Sanne Boesveldt, Surabhi Bhutani, Elisabeth M. Weir, Cara Exten, Paule V. Joseph, Valentina Parma, John E. Hayes, Masha Y. Niv
Summary: Sudden smell loss is a specific early symptom of COVID-19. A longitudinal survey on smell function and recovery reveals that while smell ability improves for many individuals during acute COVID-19, the prevalence of parosmia and phantosmia increases over time. Persistent smell impairment may be a key marker of long-term COVID-19 illness.
Article
Nutrition & Dietetics
Charlotte Sinding, Christopher Aveline, Marie-Claude Brindisi, Thierry Thomas-Danguin
Summary: Flavor is our unified mental representation of food, influencing our perception, nutritional judgment, and eating pleasure. The construction of flavor depends on individual history and food culture. Studies indicate that there may be differences in mental representations of food and underlying brain processes between obese individuals and normal weight individuals.
CAHIERS DE NUTRITION ET DE DIETETIQUE
(2022)
Article
Agriculture, Multidisciplinary
Aline Robert-Hazotte, Philippe Faure, Franck Menetrier, Mireille Folia, Mathieu Schwartz, Jean-Luc Le Quere, Fabrice Neiers, Thierry Thomas-Danguin, Jean -Marie Heydel
Summary: Odorant metabolizing enzymes play a crucial role in the peripheral olfactory process, affecting the intensity and quality of the signal. This study provides evidence that the metabolism of the odorant pentane-2,3-dione is influenced by a competing odorant, leading to an increase in its nasal availability. These findings have important implications for the management of flavor perception in food.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)
Article
Nutrition & Dietetics
Adiansyah Syarifuddin, Chantal Septier, Christian Salles, Thierry Thomas-Danguin
Summary: The study demonstrates that adding aroma can compensate for sodium reduction in commercial cheese, and it can also be an effective strategy to compensate for low-fat in commercial cheeses. However, the mechanisms involved are complex and require further elucidation.
FRONTIERS IN NUTRITION
(2022)
Article
Chemistry, Applied
Yue Ma, Noelle Beno, Ke Tang, Yuanyi Li, Marie Simon, Yan Xu, Thierry Thomas-Danguin
Summary: This study compares different methods to evaluate the impact of odor-active compounds in icewine and finds that the background odor of icewine can mask or enhance the perception of key odorants. Moreover, certain compounds can induce qualitative changes in the overall wine aroma. These findings highlight the efficiency of Olfactoscan-like approaches in identifying specific compounds that have a significant influence on icewine aroma.
Article
Biochemistry & Molecular Biology
Alice Roche, Nathalie Mejean Perrot, Thierry Thomas-Danguin
Summary: In the field of odor perception, expert perfumers or flavorists create specific odor objects using mental combinations of odor qualities. This paper introduces an ontology to bridge the gap between molecular composition and odor perception and description.
Article
Chemistry, Applied
Enrique Jacobo Diaz-Montana, Helene Brignot, Ramon Aparicio-Ruiz, Thierry Thomas- Danguin, Maria Teresa Morales
Summary: Sensory perception of virgin olive oil is influenced by phenols and volatiles, which are affected by the composition of the oil and biological factors. This study investigated the effect of saliva and phenols on the release of volatiles, and found that the presence of phenols decreased the release of saturated volatiles.
Article
Agriculture, Multidisciplinary
Nicole Kornbausch, Jeanne Merignac-Lacombe, Fabrice Neiers, Thierry Thomas-Danguin, Jean-Marie Heydel, Maria Steinke, Stephan Hackenberg, Helene M. Loos
Summary: This article summarizes current techniques used to investigate nasal odorant metabolism and explores future research directions, including the potential contributions of nasal tissue models.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Chemistry, Applied
M. Graca Dias, Elsa Vasco, Francisco Ravasco, Lufsa Oliveira
Summary: This study estimated the vitamin D intake of "adults" and "elderly" populations in Portugal using the TDS methodology. The results showed that the majority of people had inadequate vitamin D intake, well below the Dietary Reference Values.
Article
Chemistry, Applied
Yanan Wang, Jiachen Shi, Yong-Jiang Xu, Chin-Ping Tan, Yuanfa Liu
Summary: This study investigates the variations in lipid digestion profiles among individuals of different ages using in vitro digestion models. The findings suggest that adults have a more comprehensive lipid digestion compared to infants, and infants tend to release shorter chain length and more saturated free fatty acids during digestion. Additionally, the particle sizes in the stomach of the elderly were consistently larger. This study enhances our understanding of how lipids with different degrees of unsaturation undergo digestion in diverse age groups.
Article
Chemistry, Applied
Hyunjong Yu, Huisu Kim, Pahn-Shick Chang
Summary: Chitosan-pectin emulsion-filled hydrogel (EFH) was developed to enhance the bioaccessibility of lipophilic bioactive compounds through intestinal delivery. The EFH, prepared without crosslinking agents, demonstrated improved mechanical strength and compactness with higher pectin concentration. It retained the emulsion at pH 2.0 and released it at pH 7.4, resulting in enhanced release of free fatty acids and improved bioaccessibility of curcumin.
Article
Chemistry, Applied
Tongze Zhang, Siqi Hong, Jia-Rong Zhang, Pin-He Liu, Siyi Li, Zixian Wen, Jianwei Xiao, Guirong Zhang, Olivier Habimana, Nagendra P. Shah, Zhongquan Sui, Harold Corke
Summary: Lactic acid fermentation significantly affects the morphology and physicochemical properties of proso millet starch, including the formation of surface indentations and small pores, decrease in gelatinization temperatures, and changes in hardness and adhesiveness.
Article
Chemistry, Applied
Liqin Kong, Feng Hong, Peng Luan, Yiping Chen, Yaoze Feng, Ming Zhu
Summary: This study presents a novel impedance biosensor using composite nanomaterials and T1R1 as a signal probe, which can competitively and ultra-sensitively detect umami intensity. The biosensor exhibits exceptional analytical performance and is suitable for food flavor evaluation.
Article
Chemistry, Applied
Kunying Lv, Yixin Yang, Qilong Li, Ran Chen, Liang Deng, Yiwei Zhang, Ning Jiang
Summary: Horse's milk, with its high nutritional value and low allergenic proteins, could be a substitute for cow's milk in infant consumption. A proteomic method was used to identify and compare milk fat globule membrane (MFGM) and whey proteins from different horse breeds. The study found differences in protein composition and functionality, which could support the development of formulas more suitable for human infants.
Article
Chemistry, Applied
Enrique Jacobo Diaz-Montana, Helene Brignot, Ramon Aparicio-Ruiz, Thierry Thomas- Danguin, Maria Teresa Morales
Summary: Sensory perception of virgin olive oil is influenced by phenols and volatiles, which are affected by the composition of the oil and biological factors. This study investigated the effect of saliva and phenols on the release of volatiles, and found that the presence of phenols decreased the release of saturated volatiles.
Article
Chemistry, Applied
Wei Zhou, Rui Zhang, Zhen Cai, Fangfang Wu, Yong Hu, Chao Huang, Kun Hu, Yun Chen
Summary: Environmentally friendly and outstanding pH-responsive cationic starch nanoparticles (CSNP) were prepared from pH-sensitive starch. CSNP exhibited nanosize and regular sphere, highly free-flowing molecular chains, and demonstrated excellent pH responsiveness through multiple emulsion/demulsification transitions.
Article
Chemistry, Applied
Andrea Koo, Vinayak Ghate, Weibiao Zhou
Summary: This study suggests that direct seeding may negatively affect the nutritional quality of crops, causing a decrease in ascorbic acid, vitamin K, and total glucosinolate content.
Article
Chemistry, Applied
Tonghao Du, Yazhou Xu, Xiaoyan Xu, Shijin Xiong, Linli Zhang, Biao Dong, Jinqing Huang, Tao Huang, Muyan Xiao, Tao Xiong, Mingyong Xie
Summary: This study successfully improved the ACE inhibitory activity of black sesame seeds by fermenting them with Lactobacillus Plantarum NCU116 and hydrolyzing them using acid protease. The RF-PSO model was used to predict the ACE inhibitory activity during the hydrolysis process. Eight peptides with ACE inhibitory activity were identified from fermented black sesame seed hydrolysates after separation and screening.
Article
Chemistry, Applied
Yao Liu, Songyi Lin, Kexin Liu, Shan Wang, Qiaozhen Liu, Na Sun
Summary: This study analyzed the structural changes of shrimp proteins during digestion, predicted the immunodominant epitopes, and validated their allergenicity. The results showed that shrimp proteins were degraded into peptides during digestion, but still carried IgE epitopes that trigger allergic reactions.
Article
Chemistry, Applied
Tiantian Fu, Hongwei Cao, Yu Zhang, Xiao Guan
Summary: This study investigates the impact of milling on the active components in rice, with a focus on the stability and bioaccessibility of phenols, VB1, and alpha-GABA during cooking and digestion. The findings show that milling exacerbates the instability of gamma-GABA during cooking and VB1 during digestion, and it affects the bioaccessibility of these active compounds.
Article
Chemistry, Applied
Zhihao Yang, Yanru Hou, Min Zhang, Puxin Hou, Chang Liu, Lu Dou, Xiaoyu Chen, Lihua Zhao, Lin Su, Ye Jin
Summary: This study investigated the molecular mechanism of feeding regimes on lamb flavor by using TMT labeling combined with MS. The results showed that pasture-fed groups had higher levels of amino acids and volatile flavor substances compared to concentrate-fed groups. Additionally, several differentially abundant proteins associated with lamb flavor were identified.
Article
Chemistry, Applied
Zixuan Xie, De Zhang, Junyu Zhu, Qianqian Luo, Jun Liu, Jingtao Zhou, Xiaoyong Wang, Yuqiong Chen, Zhi Yu, Dejiang Ni
Summary: This study investigated the acidification of aroma-enhanced black tea during storage. Analysis of non-volatile substances and organic acids using UPLC-Q-TOF/MS and HPLC revealed a decrease in soluble sugars and amino acids, while an increase in organic acids such as oxalic acid, malic acid, and quinic acid. In vitro experiments further demonstrated that the acidification is a result of the decomposition of sugars and amino acids by heating, as well as the oxidation of aromatic aldehydes. Additionally, the study showed that the taste composition of tea infusion is altered, with reduced amino acids, catechins, soluble sugars, and flavonoids. This research provides a theoretical basis for improving the quality of black tea.
Article
Chemistry, Applied
Lin Wang, Falai Ma, Zihan Li, Yan Zhang
Summary: This study developed time-temperature integrators based on amyloglucosidase@Cu3(PO4)2 nanoflowers for monitoring the freshness of chilled pork. The results showed that the integrators were highly reliable and accurate in predicting the quality of chilled pork.
