Receptor mechanism producing a sweet taste from plant aroma compounds.

Fuyumi Horie, Keisuke Sanematsu, Keiko Yasumatsu +4

Scientific reports

Fruits and vegetables contain highly volatile hydrophobic small molecules responsible for their aroma, taste, and pungency. Empirically, we understand that these compounds can evoke a sweet taste;...

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2025Medical literatureDOI

Comprehensive insights into the mechanism of flavor formation in mandarin fish (Siniperca chuatsi) with inoculated fermentation.

Ke-Xun Guo, Bin Hu, Yi Jiang +3

Food chemistry

The inoculated fermentation is an effective way to shorten fermentation time and improve the flavor quality in fermented food. Therefore, this work aims to analyze the difference between traditional...

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Research Library

Receptor mechanism producing a sweet taste from plant aroma compounds.

Comprehensive insights into the mechanism of flavor formation in mandarin fish (Siniperca chuatsi) with inoculated fermentation.

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Formation and control of heterocyclic amines and advanced glycation end products in traditional Chinese braised pork belly: The role of food additives.

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New insights into the drying technology of Pleurotus eryngii: Effects on protein structure, properties and product flavor analysis.

Separation and characterization of sweet compounds in Baijiu by molecular distillation combined with molecular sensory science.

Uncovering characteristic and enantiomeric distribution of volatile components in Huangshan Maofeng and Zhejiang baked green teas.

Productive performance and meat nutritional and sensory characteristics of rabbits fed alfalfa-based diet.

Youth and Young Adult Access to Flavored Vaping Products Following a Sales Restriction in New York State: A Mixed Methods Approach.

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Conventional Techniques of Food Preservation

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Enhancing the flavor of plant-based meat analogues using flavor-capturing alginate/β-cyclodextrin hydrogel beads.