“…Its popularity is in part attributed to the intense aroma and pleasant flavor. Many researchers have studied and reviewed the aroma of the coffee, but there is a lack of specific review focused on EC aroma profile even if it is intensively investigated. …”
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“…It is a popular flavouring and aroma agent (food additive) used in the manufacture of food and beverages. …”
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“…The significant differences between the aroma compounds were determined in caps to identify their stages of development. …”
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“…Dynamic interactions between condiments and carriers occur during consumption, which can influence aroma release and perception. This study investigated in vivo aroma release (PTR-MS) and dynamic sensory perception (time–intensity) of mayonnaises spiked with lemon aroma (limonene, citral). …”
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“…We demonstrate that middle cerebral artery occlusion (MCAO) in mice leads to a strong decline in dendritic arborization of penumbral neurons. These defects were subsequently repaired by an ipsilateral recovery process requiring the actin nucleator Cobl. …”
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“…Cocoa pulp occurs as a by-product of cocoa bean production and can be repurposed to different food applications, such as jams, fruit preparations and beverages, improving the sustainability of cocoa production, as well as the livelihoods of cocoa farmers. In this work, aroma-active compounds of fresh cocoa fruit pulps from different origins were investigated by applying aroma extract dilution analyses in combination with gas chromatography-mass spectrometry/olfactometry for identification. …”
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“…Furthermore, the normal development of ChC axonal arbors requires proper levels of activity in subcortical cholinergic neurons. …”
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“…Floral scents and fruit aromas are crucial volatile organic compounds (VOCs) in plants. …”
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“…The results suggested that the production of hydrogen peroxide in tea beverages may be dominated by catechins, with multiple factors acting synergistically, thereby leading to aroma deterioration and affecting the quality of tea beverages. …”
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“…In retronasal aroma, the targeted aroma compounds are released from food during chewing. …”
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“…Coffee aroma is a complex mixture of volatile compounds. …”
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“…This study investigated the influence of ambient aroma on the academic emotions experienced by middle school students in a practical educational environment. …”
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“…The effects of different managements and shade types on the aroma and color generation of roasted coffee beans were investigated. …”
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“…Quantitative descriptive analysis (QDA) results showed that SWT had a more obvious flower aroma, and WWT had a more pronounced grassy aroma. …”
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“…The key aroma compounds and water distribution of the beef at different roasting times (0, 3, 6, 9, 12, 15, and 18 min) were identified and analyzed. …”
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“…Sauce-aroma Baijiu is a distilled Baijiu well-known in China, and features a unique sauce-aroma style formed by a complex producing process in a specific geographical environment. …”
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“…Like most nonhuman primates, Madagascar's mouse lemurs (genus: Microcebus) are thought to exclusively use arboreal sleeping sites. The rufous mouse lemurs (Microcebus rufus) in Ranomafana National Park (southeastern Madagascar) have always been documented to sleep in either tree holes or leaf nests. …”
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“…Specifically, we quantified six abundant aroma compounds produced in anaerobic glucose-limited continuous cultivations of S. cerevisiae at different dilution rates. …”
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