Background In the context of increasing global health risks, including obesity, diabetes, and
cardiovascular diseases, odor-induced taste enhancement (OITE) has emerged as an …

Gas chromatography–olfactometry (GC-O) has made significant advancements in recent
years, with breakthroughs in its applications and the identification of its limitations. This …

Excessive intake of sugar has become a public concern. However, it is challenging for food
industries to decrease sugar level without sacrificing safety and sensory profile. Odor …

The aroma of citrus is among the most appealing natural flavors.'Huyou'(HY) is a hybrid
citrus with a unique flavor compared to grapefruit (GF), but few studies have analyzed its …

Abstract 'Cuixiang'(Actinidia deliciosa) is recognized as a highly valued fruit with significant
economic importance. Its distinctive and pleasant flavor sets it apart from other species of …

The core drivers of the modern food industry are meeting consumer demand for tasty and
healthy foods. The application of food flavor perception enhancement can help to achieve …

The optimization of automatic solvent extraction (ASE) for obtaining grapefruit (Citrus
paradisi) peel extract was conducted by Box-Behnken design under statistical experimental …

Understanding the volatile flavor compounds present in commercial beverages is crucial for
the food and beverage industries as these compounds significantly influence product …

Methyl benzoate (MB) compounds are prepared by reacting various benzoic acids with
methanol using an acidic catalyst. In this study, the solid acids of zirconium metal solids fixed …

摘要气味诱导的味觉增强作用被认为是提升低盐食品咸味感知的L 种有效途径,
本研究通过溶剂辅助蒸发] 取, 气相色谱'质谱, 气相色谱'嗅闻, 香气提取物稀释分析 …