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Odor pollution has become a serious environmental problem arising from volatile organic compounds (VOCs) and other pollutants. But the studies on odor intensity and other olfactory evaluations are seriously influenced by the diversity, distinct concentration fluctuation and complex interaction of pollutants. In order to explore the relationship between odor intensity and components concentrations of odor mixture, several typical VOCs in indoor environment were used to simulate odor mixtures. A panel of six sensory assessors was employed to rate the odor intensities of the mixture and its unmixed components. The outcome showed that the presence of an odorant barely influenced the odor intensity of the mixture when its nature logarithm of odor activity value (OAV) was lower than 20% of the mixture's total amount. The application of this method as a pretreatment method for the odor mixture could apparently simplify the studies on odor interaction and olfactory evaluation.
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J Poult Sci
September 2025
Yamaguchi Prefectural Technology Center for Agricultural and Forestry, 10318 Mure, Hofu, Yamaguchi, 747-0004, Japan.
This study aimed to characterize the sensory attributes of Japanese thigh meat, such as texture, odor, and flavor/taste, and to identify the instrumental parameters that distinguish it from commercial broiler chickens. Six chicken thigh meats were used: one (, 14-week old) and five broilers-three Ross 308 (7, 7, 9-week old), one Hubbard ColorPac (10-week old), and one Hubbard RedBro (10-week old)-from different producers. Descriptive sensory analysis was conducted with a trained panel to establish a comprehensive sensory lexicon and quantify attribute intensities of thigh samples cooked in a steam convection oven at 185°C.
View Article and Find Full Text PDFFood Chem X
August 2025
Tea Research Institute Chinese Academy of Agricultural Sciences, State Key Laboratory of Tea Plant Germplasm Innovation and Resource Utilization, Hangzhou 310008, China.
Aroma degradation is a pivotal technical challenge restricting the development of tea beverages. Addressing the aroma stability is a pressing issue for the tea beverage industry. In this study, the effect of roasting raw materials on the formation of retort odor in green tea beverages was assessed using chemometrics and sensory evaluation.
View Article and Find Full Text PDFFood Chem
September 2025
State Key Laboratory for Quality and Safety of Agro-Products, Key Laboratory of Livestock and Poultry Resources (Poultry) Evaluation and Utilization, Ministry of Agriculture and Rural Affairs, Institute of Animal Husbandry and Veterinary Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 3
This study investigated the effect of fermented feed on the lipid composition and volatile flavor compounds of pasteurized duck egg yolks using comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry and lipidomics. Fermented feed significantly reduced off-odor intensity of egg yolks, as confirmed by sensory evaluation, compared to the control group. Ninety-four volatile compounds were identified, with thirty-two showing significant differences between the two groups (p < 0.
View Article and Find Full Text PDFAquac Nutr
August 2025
School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China.
The Chinese mitten crab () is an economically important crab species in China, with a unique flavor, excellent nutritional quality and popularity with consumers. However, the current research on Chinese mud crabs predominantly centers on fresh samples and gives limited attention to the flavor characteristics of crabs after steaming. Consequently, this study aims to explore the flavor differences in crab roe and crab paste following steaming across three distinct aquaculture environments: lakes, ponds, and paddy fields.
View Article and Find Full Text PDFJ Food Sci
September 2025
Department of Biotechnology, Graduate School of Engineering, Osaka University, Suita, Osaka, Japan.
Microwave (MA)- and ultrasonic-assisted (UA) alkalization were applied to cocoa powders for 5, 10, and 15 min to investigate their effects on metabolite composition, sensory profile, and consumer liking. Widely targeted gas chromatography-mass spectrometry (GC-MS) analysis showed alkalization altered metabolite profiles: Natural cocoa powders contained more amino acids, sugars, and flavonoids, while alkalized samples had elevated organic acids. Compared to conventionally alkalized (CA) samples, only UA15 showed a significant increase in 3,4-dihydroxybenzoic acid.
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