Cargando…

A Comparative Analysis of the Influence of Human Salivary Enzymes on Odorant Concentration in Three Palm Wines

The influence of human salivary enzymes on palm wines’ odorant concentrations were investigated by the application of aroma extracts dilution analysis (AEDA) and by the calculation of odour activity values (OAVs), respectively. The odorants were quantified by means of stable isotope dilution assays...

Descripción completa

Detalles Bibliográficos
Autor principal:	Lasekan, Ola
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2013
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6270270/ https://www.ncbi.nlm.nih.gov/pubmed/24071987 http://dx.doi.org/10.3390/molecules181011809

Ejemplares similares

Identification of the aroma compounds in Vitex doniana sweet: free and bound odorants
por: Lasekan, Ola
Publicado: (2017)

Physiological Impact of Palm Olein or Palm Oil in Infant Formulas: A Review of Clinical Evidence
por: Padial-Jaudenes, Maria, et al.
Publicado: (2020)

Microbial Diversity and Metabolite Profiles of Palm Wine Produced From Three Different Palm Tree Species in Côte d’Ivoire
por: Djeni, Theodore N., et al.
Publicado: (2020)

Characterization of the key aroma compounds in three types of bagels by means of the sensomics approach
por: Lasekan, Ola, et al.
Publicado: (2021)

Fixed Drug Eruption to Palm Wine: A Case
por: Jagati, Ashish, et al.
Publicado: (2020)

Variation of wine preference amongst consumers is influenced by the composition of salivary proteins
por: Luo, Jiaqiang, et al.
Publicado: (2023)

Impact of palm olein in infant formulas on stool consistency and frequency: a meta-analysis of randomized clinical trials
por: Lasekan, John B., et al.
Publicado: (2017)

Chemometric modeling of odor threshold property of diverse aroma components of wine
por: Ojha, Probir Kumar, et al.
Publicado: (2018)

Production of mixed fruit (pawpaw, banana and watermelon) wine using Saccharomyces cerevisiae isolated from palm wine
por: Ogodo, Alloysius Chibuike, et al.
Publicado: (2015)

Stimulus Control of Odorant Concentration: Pilot Study of Generalization and Discrimination of Odor Concentration in Canines
por: DeChant, Mallory T., et al.
Publicado: (2021)

Headspace Solid-Phase Microextraction Gas Chromatography-Mass Spectrometry and Gas Chromatography-Olfactometry Analysis of Volatile Compounds in Pineapple Breads
por: Ying, Saw, et al.
Publicado: (2012)

Relationship between Salivary Alkaline Phosphatase Enzyme Activity and The Concentrations of Salivary Calcium and Phosphate Ions
por: Jazaeri, Mina, et al.
Publicado: (2015)

Changes in the Major Odorants of Grape Juice during Manufacturing of Dornfelder Red Wine
por: Frank, Stephanie, et al.
Publicado: (2022)

Influence of adding fibrolytic enzymes on the ruminal fermentation of date palm by-products
por: Abid, Khalil, et al.
Publicado: (2019)

Classification of different pineapple varieties grown in Malaysia based on volatile fingerprinting and sensory analysis
por: Lasekan, Ola, et al.
Publicado: (2018)

Understanding human salivary esterase activity and its variation under wine consumption conditions
por: María, Pérez-Jiménez, et al.
Publicado: (2020)

SPME Method Optimized by Box-Behnken Design for Impact Odorants in Reduced Alcohol Wines
por: Saha, Bithika, et al.
Publicado: (2018)

Interactions among Odorants, Phenolic Compounds, and Oral Components and Their Effects on Wine Aroma Volatility
por: Perez-Jiménez, María, et al.
Publicado: (2020)

Polyphenolic Characterization of Nebbiolo Red Wines and Their Interaction with Salivary Proteins
por: Azevedo, Joana, et al.
Publicado: (2020)

The Analysis of the Influence of Odorant’s Complexity on Fractal Dynamics of Human Respiration
por: Namazi, Hamidreza, et al.
Publicado: (2016)

Bacterial Diversity and Population Dynamics During the Fermentation of Palm Wine From Guerrero Mexico
por: Astudillo-Melgar, Fernando, et al.
Publicado: (2019)

Intracellular invertase hyperproducing strain of Saccharomyces cerevisiae isolated from Abagboro palm wine
por: Osiebe, Oghenesivwe, et al.
Publicado: (2023)

Influence of the Chemical Structure on Odor Qualities and Odor Thresholds of Halogenated Guaiacol-Derived Odorants
por: Juhlke, Florian, et al.
Publicado: (2017)

Characterization of the Key Aroma Constituents in Fry Breads by Means of the Sensomics Concept
por: Lasekan, Ola, et al.
Publicado: (2020)

Odorant Metabolism Catalyzed by Olfactory Mucosal Enzymes Influences Peripheral Olfactory Responses in Rats
por: Thiebaud, Nicolas, et al.
Publicado: (2013)

Role of Anthocyanins in the Interaction between Salivary Mucins and Wine Astringent Compounds
por: Torres-Rochera, Bárbara, et al.
Publicado: (2023)

Retraction: The Analysis of the Influence of Odorant’s Complexity on Fractal Dynamics of Human Respiration
por: Namazi, Hamidreza, et al.
Publicado: (2018)

Influences of pH and Iron Concentration on the Salivary Microbiome in Individual Humans with and without Caries
por: Zhou, Jianye, et al.
Publicado: (2017)

Neofunctionalization of “Juvenile Hormone Esterase Duplication” in Drosophila as an odorant-degrading enzyme towards food odorants
por: Steiner, Claudia, et al.
Publicado: (2017)

Contribution of aroma compounds to the antioxidant properties of roasted white yam (Dioscorea rotundata)
por: Lasekan, Ola, et al.
Publicado: (2019)

Odor Concentration Invariance by Chemical Ratio Coding
por: Uchida, Naoshige, et al.
Publicado: (2008)

Lateral inhibition and concentration-invariant odor perception
por: Kim, Susy M, et al.
Publicado: (2009)

Odor Concentration Change Coding in the Olfactory Bulb
por: Parabucki, Ana, et al.
Publicado: (2019)

Concentration-Dependent Recruitment of Mammalian Odorant Receptors
por: Hu, Xiaoyang Serene, et al.
Publicado: (2020)

Assessing the influence of music on wine perception among wine professionals
por: Wang, Qian (Janice), et al.
Publicado: (2017)

Organoleptic Analysis of Doughs Fermented with Yeasts From A Nigerian Palm Wine (Elaeis guineensis) and Certain Commercial Yeasts
por: B, Boboye, et al.
Publicado: (2008)

Identification and tissue expression profiling of odorant binding protein genes in the red palm weevil, Rhynchophorus ferrugineus
por: Yan, Wei, et al.
Publicado: (2016)

Correlating Noble Rot Infection of Garganega Withered Grapes with Key Molecules and Odorants of Botrytized Passito Wine
por: Simonato, Barbara, et al.
Publicado: (2019)

The Human Odor
Publicado: (1900)

Odorant Receptors and Odorant-Binding Proteins as Insect Pest Control Targets: A Comparative Analysis
por: Venthur, Herbert, et al.
Publicado: (2018)

Cannot write session to /tmp/vufind_sessions/sess_hmvuin6lkln326r4ge3uoq7mt1