“…This study investigates for the first time the role of fructans with prebiotic effects (oligofructose and inulin) on retronasal aroma among elderly individuals. The impact of oligofructose (20% w/w) on retronasal aroma release was investigated using proton transfer reaction-mass spectrometry (PTR-MS) after 73 elderly individuals consumed aqueous solutions aromatized with five aroma compounds (pentan-2-one, nonan-2-one, hexan-2,3-dione, octanal and linalool). …”
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“…While many patients suffer primary or secondary disease, tertiary syphilis characterised by gumma is rare, especially in the context of neurosyphilis. …”
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“…This review introduces the potential applications of hydrogels as delivery systems of high-value bioactives like phenolics and aromas. If they are successfully encapsulated within the gel structures, their release can be controlled, which opens a wide range of applications, not only in food, but also in the pharmaceutical and cosmetic industries. …”
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“…The demand for natural aromas and food additives has been constantly growing in recent years. …”
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“…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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“…Traditionally, it is thought that visual crowding obeys Bouma’s law, i.e., all elements within a certain distance interfere with the target, and that adding more elements always leads to stronger crowding. …”
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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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“…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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“…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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