ライフサイエンスコーパス: flavor

1 trients without increasing undesirable beany flavor.

2 ction, which contributes to desirable tomato flavor.

3 the e-cigarette aerosol with Classic Tobacco flavor.

4 ing degradation and masking the propolis off-flavor.

5 ega3 PUFAs showed significant (p=0.02) fishy flavor.

6 nformation is essential to the perception of flavor.

7 and flavor as well as the unpleasantness of flavor.

8 s and plays a major role in carrot aroma and flavor.

9 vealed the chemicals responsible for the off-flavor.

10 est could be retained without comprising the flavor.

11 erent descriptors) attributable to chocolate flavor.

12 rn countries is limited due to its green off-flavor.

13 f fresh fruit and development of dried fruit flavors.

14 the chemical constituents present in various flavors.

15 ic degradation products may evoke unpleasant flavors.

16 vored pods, as well as constituents in these flavors.

17 ther sweets being the most commonly reported flavors.

18 aroma compounds and was correlated to fruity flavors.

19 n olfactory system, contributing to a myriad flavors.

20 ro and in vivo studies for a variety of FtsZ flavors.

21 curred numerous times and comes in two basic flavors.

22 th many approaches of different intersecting flavors.

23 g of volatile chemical compounds, odors, and flavors.

24 (Vell.) Rohwer is popularly used as food and flavoring.

25 chocolate and affects a diverse set of known flavor active compounds.

26 tic acid bacteria on the sensory quality and flavor-active compounds in dairy analogues prepared from

27 No direct flavor activity was observed for each compound, indicati

28 s of chronic treatment with menthol, a major flavor additive in tobacco cigarettes and electronic nic

29 ethod, we showcase the facile synthesis of a flavoring agent, a natural product, and a polymer precur

30 ness of using 2AP-ZnCl(2) microcapsules as a flavoring agent.

31 st precious spices used as food colorant and flavoring agent.

32 ds including p-benzoquinone, nicotyrine, and flavoring agents (for example vanillin, ethyl vanillin).

33 Toxic chemicals and flavoring agents detected in high concentrations in the

34 nowned fragrant constituents in perfumes and flavoring agents in foods and beverages.

35 nguishing the chemical signatures of various flavoring agents, such as dates, a significant result of

36 mited but consistent evidence indicates that flavors (alcohol, anise, carrot, garlic) originating fro

37 ally colored ready-to-drink fruit juices and flavored alcoholic beverages.

38 Moreover, tested flavors also showed DNA damage upon exposure in monocyte

39 al diet during pregnancy can transfer to and flavor amniotic fluid, and fetal flavor exposure increas

40 stress tolerance, important features for tea flavor and adaptation.

41 onooxygenase), enzymes associated with fruit flavor and aroma (glutamate-1-semialdehyde 2,1-aminomuta

42 d not discriminate treatment effects on wine flavor and aroma for either vintage.

43 ct correlations to major compounds of carrot flavor and aroma including germacrene D (DcTPS7/11), gam

44 rkers of grape quality as they contribute to flavor and aroma of grape and wine.

45 or future breeding efforts to enhance carrot flavor and aroma.

46 y to obtain beers with increased contents of flavor and bitterness compounds.

47 and cloudberry-bog honeys with strong odor, flavor and color were regarded as unfamiliar and unpleas

48 o the influence of human selection on tomato flavor and demonstrate the benefits obtained from meta-a

49 ns of the Prins reaction in the synthesis of flavor and fragrance ingredients.

50 ne profiles contribute much to the different flavor and fragrance phenotypes that affect consumer pre

51 tions to tomato (Solanum lycopersicum) fruit flavor and human preferences.

52 We found get the smoky flavor and intermediate moisture of longan in smoked 72

53 incorporation for synergistic enhancement of flavor and nutraceutical portfolio of candied mango.

54 AB methods for indirect assessment of onion flavor and nutraceutical value.

55 th SE1 and SE2 had a higher scores for odor, flavor and overall acceptance compared to sausages treat

56 s of 10 volatiles to evaluate/predict aroma, flavor and overall liking.

57 ans-beta-ionone were positive towards aroma, flavor and overall liking.

58 Styrene had a negative effect on aroma, flavor and overall liking.

59 cy (R = 0.98) was obtained to predict aroma, flavor and overall liking.

60 rs understand that melanging is essential to flavor and overall quality, however the influence of mel

61 e compared by evaluating the texture, color, flavor and sensory qualities.

62 elopment of artificial olfactory systems for flavor and smell evaluation.

63 ndation to purchase further e-liquids of the flavor and strength of their choice.

64 a considerable commercial importance for the flavor and sweet industry.

65 with new sensory routes, modification of the flavor and volatile compounds, consequently, generating

66 non-aged cachacas, known for having inferior flavors and aromas, had a reducing sugar content three t

67 on in Brazil, and the general demand for new flavors and aromas.

68 ompounds for pharmaceuticals as well for the flavors and fragrance industry, are the most prominent e

69 green tea are popular owing to their unique flavors and health benefits.

70 Brazilian carbonated soft drinks of several flavors and manufactures using inductively coupled plasm

71 with high nutritional value, characteristic flavor, and benefits to human health.

72 actation, amniotic fluid flavor, breast-milk flavor, and children's food acceptability and overall di

73 strawberry pulp did not change the acidity, flavor, and overall acceptance of the samples.

74 t quality traits including fruit texture and flavor, and provide evidences supporting a model of appl

75 to produce and are ubiquitous in medicines, flavors, and fragrances.

76 A flavor application study using instant rice was also per

77 od type promotes different effects on color, flavor, aroma and consequently the price of cachaca, fav

78 negar' odor and reduced the 'beany' odor and flavor as well as the unpleasantness of flavor.

79 ately correct this deficiency, we quantified flavor-associated chemicals in 398 modern, heirloom, and

80 The sensory off-flavor "ATA" and a content of 0.5 ug/L 2-aminoacetopheno

81 ns or their projections to the PVT elicits a flavor aversive effect, and selective optogenetic stimul

82 projects producing renewable biofuels, hoppy flavored beer without hops, fatty acids, and tryptophan.

83 uit texture and local breeding for different flavors between Asian and European/North American cultiv

84 were assessed to manufacture whey-raspberry flavored beverages.

85 t, eucalyptus, garlic, mint) transmit to and flavor breast milk in a time-dependent manner.

86 What lactating mothers eat flavors breast milk and, in turn, modifies their infants

87 ring pregnancy and lactation, amniotic fluid flavor, breast-milk flavor, and children's food acceptab

88 y complex brain-environment interactions and flavored by unique life experiences.

89 n ginger oleoresin makes it an ideal natural flavoring candidate for the food industry.

90 Citrus" was the most popular EC refill fluid flavor category.

91 h resulted in a faster rate of eating carrot-flavored cereal than that in infants who were exposed du

92 Cloud loss, enzymatic browning, and flavor changes are important quality defects of cloudy f

93 2 were most complementary to the undesirable flavor changes encountered during thermal processing.

94 Correlations among measured flavor characteristics and sensory attributes evaluated

95 ine the aroma of fruits, giving their unique flavor characteristics.

96 oteins is necessary to improve their overall flavor characteristics.

97 tification of possible molecular markers for flavor characterizing.

98 Total flavor chemical concentrations ranged from 0.6 to 27.9 m

99 ined nicotine, and of these, 56% had a total flavor chemical/nicotine ratio >2.

100 Six pure standards of the flavor chemicals found at the highest concentrations in

101 Of the 155 flavor chemicals identified in the 277 refill fluids, 50

102 Flavor chemicals in 277 refill fluids were identified an

103 We characterized the flavor chemicals in a broad sample of commercially avail

104 are present in tobacco smoke and are used as flavor chemicals in e-liquids.

105 ntinued absence of any regulations regarding flavor chemicals in EC fluids will likely be detrimental

106 High concentrations of some flavor chemicals in EC refill fluids are potentially har

107 tly lower amounts of many of these important flavor chemicals than older varieties.

108 rchased from local shops, and the ingredient flavor chemicals were identified and quantified by gas c

109 phy-mass spectrometry, and two commonly used flavor chemicals were tested for cytotoxicity with the M

110 d online sales information, quantified their flavor chemicals, and evaluated cytotoxicities of the fl

111 genetic loci that affect most of the target flavor chemicals, including sugars, acids, and volatiles

112 micals; each refill fluid contained 22 to 47 flavor chemicals, most being esters.

113 e attributed to their high concentrations of flavor chemicals.

114 d evaluated cytotoxicities of the fluids and flavor chemicals.

115 ular refill fluids contained 99 quantifiable flavor chemicals; each refill fluid contained 22 to 47 f

116 udy indicates that the two widely used e-cig flavoring chemicals impair the cilia function in airway

117 with acetoin, were the most prevalent of the flavoring chemicals in e-cigarette vapor, being found in

118 Here we report that the flavoring chemicals induce transcriptomic changes and pe

119 -cig; however, little is known about how the flavoring chemicals may impair lung function.

120 ted cells was significantly decreased by the flavoring chemicals.

121 Other fungal VOCs are flavor components of foods and spirits or are assayed in

122 The changes in the flavor components were significantly affected by the pro

123 occurrences of cyanobacterial groups and off-flavor compounds (2-methyisoborneol and beta-ionone), su

124 acid, tyrosine, phenylalanine, and important flavor compounds (esters, aldehydes, and ketones).

125 atic attributes, while the decrease of beany flavor compounds along with the occurrence of unpleasant

126 ced during food processing and are important flavor compounds.

127 Pyrazines are important Maillard flavor compounds.

128 - and medium-chain fatty esters used as food flavor compounds.

129 27.9 mg/ml, and in 95% of the fluids, total flavor concentration was greater than nicotine concentra

130 About 85% of the refill fluids had total flavor concentrations >1 mg/ml, and 37% were >10 mg/ml (

131 ation did not strongly affect wine aroma and flavor, consistent with the small changes observed in wi

132 JUUL pod flavors, Creme Brulee and Cool Cucumber, caused epitheli

133 s ranged from 14% for electrolyte drinks and flavored dairy milk to 50% for cereal bars, and for pack

134 f volatile compounds responsible for the VOO flavor decreased as a function of malaxation temperature

135 hese results provide an understanding of the flavor deficiencies in modern commercial varieties and t

136 ast-inoculating form may typify the odor and flavor descriptors of the green beer.

137 unds involved in the particular and atypical flavor detected in Vitis vinifera red Merlot and Caberne

138 ally available cigalike ENDS brands (various flavors) determined using inductively coupled plasma mas

139 Roasting is a crucial process for flavor development in cocoa but is likely to have a nega

140 c compounds can principally suppress the off-flavor development in ultrahigh temperature (UHT) treate

141 nstrated as a new control point for reaction flavor development.

142 Sensory off-flavors did neither occur after thermal pasteurization n

143 ccinate and ethyl lactate having the highest flavor dilution factor.

144 ting the measurement of the acidity of fruit-flavored drinks, the alkalinity of tap water, and the ca

145 eactions, which lead to the formation of off-flavor, due to side-reaction products that potentially h

146 this study was to investigate the effects of flavored e-cigarette liquids (e-liquids) and serum isola

147 among current e-cigarette users; and use of flavored e-cigarettes and flavor types among current exc

148 Flavored e-cigarettes are preferred by the majority of u

149 This suggests that some flavored e-cigarettes may alter asthma pathophysiology e

150 Flavored e-cigarettes without nicotine had significant b

151 54.8%-63.4%) of middle school students used flavored e-cigarettes, with fruit, menthol or mint, and

152 aim was to determine the effect of selected flavored e-cigarettes, with or without nicotine, on alle

153 exclusive e-cigarette users reporting use of flavored e-cigarettes.

154 Acute exposure to flavored e-liquids or e-cigarette use exacerbates endoth

155 We compared two popular mixed fruit flavored ECIG-liquids with and without nicotine aerosoli

156 lucan concentrations in tobacco- and menthol-flavored ECs were 10.4 (95% CI: 1.8, 44.9) and 3.5 (95%

157 is used extensively as a preservative and a flavor enhancer in the Western diet.

158 centration and indirect determination of the flavor enhancer maltol in foods and beverages.

159 er, the sodium reduction and the addition of flavor enhancers did not constitute an obstacle to L. ca

160 me volatile molecules related to the VOO off-flavor (ethanol, ethyl acetate and acetic acid) was also

161 eeding projects is to improve the consumers' flavor experience when eating fresh produce.

162 Additionally, the reviews on flavor exposure and infant/toddler feeding practices hig

163 sfer to and flavor amniotic fluid, and fetal flavor exposure increases acceptance of similarly flavor

164 lk feeding practices, complementary feeding, flavor exposures, and infant/toddler feeding practices.

165 Overall, lipid oxidation and flavor fade were associated with higher defatting ratios

166 r exposure increases acceptance of similarly flavored foods when re-exposed during infancy and potent

167 ifies their infants' acceptance of similarly flavored foods.We sought to determine the effects of the

168 Despite the importance of flavor for consumer preference, most plant breeding prog

169 ve and bacterial stability without unpleased flavor for consumers.

170 Forasmuch phenolic derivatives (smoky flavor) form lignin degradation correlated for the time,

171 entyl-furan, were employed to quantify beany flavor formation in the flours over the course of germin

172 results suggested that no significant beany flavor formation or mitigation was appeared after 1 day

173 on device operating parameters and e-liquid flavor formulation.

174 secretions also have commercial uses in the flavor, fragrance, and pharmaceutical industries.

175 plant defense, monoterpenes are also used as flavors, fragrances and medicines.

176 bernet Sauvignon musts marked by dried fruit flavors from overripe grapes, its concentration reached

177 We selected 24 e-cigarette flavors from the top selling disposable e-cigarette bran

178 JUUL pod flavors (Fruit Medley, Virginia Tobacco, Cool Mint, Crem

179 These pod flavors generated significant amounts of acellular ROS a

180 of reactions to achieve the desired targeted flavor generation during food processing.

181 ring cooking lead to volatile production and flavor generation.

182 ps, it was observed a tendency to form three flavor groups: (i) cola, (ii) orange and lemon, and (iii

183 Tomato flavor has changed over the course of long-term domestic

184 helial function, the effect of smoking fruit-flavored hookah tobacco is unknown.

185 me measurements were performed when the same flavored hookah tobacco product was heated electrically

186 igher mycotoxin inhibitory activity and less flavor impact on the final malt.

187 like Lactobacillus helveticus, are added for flavor improvement or acceleration of ripening processes

188 etect key-analytes responsible for smoky off-flavor in incoming raw material is available.

189 o encapsulate the orange oil and release the flavor in the presence of artificial saliva was determin

190 tes that infants can detect diet-transmitted flavors in breast milk within hours of a single maternal

191 ively brief experience (1 mo) with vegetable flavors in mothers' milk, starting at 0.5 mo postpartum,

192 on of E-smoke differed across the two tested flavors in terms of cytotoxic compounds including p-benz

193 a1 (OsPLDalpha1) causes rancidity and 'stale flavor' in the oil, and thus limits the rice bran usage

194 ces and has potential for application by the flavor industry.

195 mpound, which limits its commercial use as a flavoring ingredient.

196 e-liquid, that contains nicotine and various flavor ingredients.

197 cals are responsible for the storage-related flavor instability in wine.

198 vate concentration is used as a predictor of flavor intensity and nutraceutical value.

199 ed for their body balance, less acidity, and flavor intensity.

200 lactase addition, inulin fiber addition, and flavor interventions.

201 Cocoa smoky off-flavor is due to inappropriate post-harvest processing a

202 Demand for all-natural vanilla flavor is increasing, but its botanical source, Vanilla

203 In contrast, in wines marked by these flavors, it never exceeded 20microg/L.

204 Mango, and Classic Menthol) and similar pod flavors (Just Mango-Strawberry Coconut and Caffe Latte)

205 Six beany flavor markers, including hexanal, (E,E)-2,4-nonadienal,

206 Only sweetened, artificially flavored milk-based drinks were associated with the %FGV

207 survey study characterizes JUUL e-cigarette flavors (mint, mango, fruit, and others) most often used

208 compound, indicating these compounds act as flavor-modifiers.

209 Results showed that the encapsulation of flavor nanoemulsions in filled hydrogels reduces the rel

210 le biopolymer delivery system to encapsulate flavored nanoemulsions that are released under artificia

211 by combination of multiple factors including flavor, nicotine content, vaping regime, and the region

212 netic modification were observed between the flavors, nicotine content, and/ or lung models (bronchia

213 sity of alcohol, fruity and toasted odor and flavor notes, and long aftertaste.

214 ical information concerning coffee aroma and flavor obtained with HS-SPME of the ground coffee and in

215 a component of the characteristic smell and flavor of garlic (Allium sativum).

216 process, the TPM from e-cigarettes (menthol flavor of NJOY and V2 brands) also contain EPFRs with g

217 xamine differences according to the type and flavor of products.

218 Appearance, texture, and flavor of quick cooking brown rice prepared at 88 degree

219 The overall flavor of roasted peanuts was found to be optimized at 1

220 xceeded their odor thresholds, enriching the flavor of the juice.

221 als, while the radical signal in the vanilla flavor of V2 brand was remarkably similar to semiquinone

222 l could match nucleation kinetics of several flavors of FtsZ using the same parameters as treadmillin

223 th the network via participation in distinct flavors of reactivation.

224 sed to make stable nanoemulsions loaded with flavor oil.

225 udy through insight into the history of the "flavors" or varieties of El Nino (EN) events after ~11 k

226 es to form two groups according to the drink flavor (orange and cola), but only cola presented a clea

227 Moderate evidence indicates that flavors originating from the maternal diet during lactat

228 which can interfere with the standard three-flavor oscillation paradigm.

229 n effects due to NSI from the standard three-flavor oscillation scenario.

230 n has a significant role in determining food flavor, our understanding of olfactory impairment and of

231 oral sensory region that plays a key role in flavor perception.

232 and the cortical networks that give rise to flavor perception.

233 rect short- and perhaps long-term effects on flavor perception.

234 E-cigarette flavored pods are increasing in use among young adults.

235 igarettes, the health effects of e-cigarette flavored pods are unknown.

236 Our data suggest that these constituents in flavored pods induce oxidative stress, inflammation, epi

237 We hypothesized that e-cigarette flavored pods would cause oxidative stress, barrier dysf

238 insights into the regulation of e-cigarette flavored pods, as well as constituents in these flavors.

239 es that oligopeptides are important Maillard flavor precursors.

240 while its inhibition impedes sucrose-driven flavor preference conditioning.

241 optogenetic manipulation in the context of a flavor preference learning paradigm to investigate diffe

242 hotostimulation is sufficient to condition a flavor preference, while its inhibition impedes sucrose-

243 o track sucrose concentration and subjective flavor preferences.

244 g time and temperature to refine texture and flavor) process that occurs in a stone wet-grinder.

245 quids varied considerably, with the cinnamon-flavored product being most potent and leading to signif

246 cultures beyond their contribution to cheese flavor production.

247 es higher than concentrations found in fruit-flavored products.

248 profiles of the Stevia plant to enhance the flavor profile for a given application in the food and b

249 mpounds that contribute to the somatosensory flavor profile of bovine fluid milk products were invest

250 tudy, the effects on the sensory quality and flavor profile of dried longan resulting from smoking it

251 The changes in the flavor profile that occur during tomato processing in pl

252 ethods mainly influenced the composition and flavor profile, also affected by the production year.

253 e then used for line selection for a desired flavor profile.

254 y analyses revealed large differences in the flavor profile.

255 enrichment conferred to the breads a typical flavoring profile, characterized by a unique bouquet of

256 The flavor profiles of "Laba" garlic were modified after tre

257 storage was found to be caused deterioration flavor properties in red pepper spices and revealed the

258 HP was superior to TD for preserving overall flavor quality.

259 ll, OH can be used in the processing of whey-flavored raspberry beverages.

260 CML, this process may adversely affect bread flavor, reducing the formation of pyrazines (1.10%-80.77

261 The development of "mushroom" flavor related to the increase of volatile 2,3 octanedio

262 contents of sugars, acids, amino acids, and flavor-related volatiles.

263 levels and fungal biomass, and the clove oil flavor residues on malts were measured.

264 cumulated heat index, it could be found that flavor ripening was more consistent with sugar ripening

265 cluding energy, E, n = 28), 'non-functional' flavored, (S, n = 6) and mineral water (W, n = 6) drinks

266 dosage and expression levels modified fruit flavor, size, and production.

267 its remarkable stress tolerance and intense flavor, SP has been used as an important germplasm donor

268 led seeking) behavior motivated by chocolate-flavored sucrose pellets were evaluated in non-food-rest

269 antly reduced binge-like intake of chocolate-flavored sucrose pellets without affecting prior chow in

270 usible low-temperature orders and the parent flavor symmetry-breaking orders.

271 assless Dirac fermions and broken electronic flavor symmetry; superconductivity and correlated insula

272 ewed articles related to food acceptability, flavor, taste, and infants and toddlers in 12 databases

273 The consumer acceptance (colour, flavor, taste, visual appearance) was at high level, exc

274 lterations are involved in fruit coloration, flavor, texture, aroma, and palatability to animals duri

275 enging endeavor due to the changes in taste, flavor, texture, maintenance of food functionality, shel

276 vative but it presents strong and unpleasant flavor that alters the sensory characteristics foods.

277 and oils may contribute to objectionable off flavors The objective of this study was to review the di

278 After adjusting for brand and flavor, the mean glucan concentration was 3.2 times high

279 formation necessary for the recovery of good flavor through molecular breeding.

280 he amygdala is a hub for giving an emotional flavor to personal memories.

281 in 2,3-pentanedione are commonly used to add flavors to e-cig; however, little is known about how the

282 smoking has been abetted by the marketing of flavored tobacco, a social media environment that promot

283 users; and use of flavored e-cigarettes and flavor types among current exclusive e-cigarette users (

284 ootkatone (NO) is a sesquiterpenoid volatile flavor, used in foods, cosmetics and pharmaceuticals, po

285 se in acetic or propionic acids (typical off-flavor volatile compounds) was observed after either tre

286 act of each hydrolysate on the generation of flavor volatiles was measured by HS-SPME-GC/MS.

287 n high concentrations in the E-smoke of each flavor warrant independent evaluation for their specific

288 tringency were reduced and the desired cocoa flavor was developed.

289 als were analyzed using UPLC-HRMS, while the flavor was mapped via aroma (HS-SPME-GC-MS) and generic

290 After 28 h the green off-flavor was not perceived by 60% of the sensory panel (n

291 unds along with the occurrence of unpleasant flavors was detected in chickpea flours upon germination

292 concentrations within and between brands and flavors was observed .

293 ular breeding tools aimed at improving fruit flavor, we carried out target genotyping of and VOC extr

294 To understand the genetic control of flavor, we report the meta-analysis of genome-wide assoc

295 Flavors were classified into four groups: tobacco, menth

296 a of the final pineapple vinegar, whilst off-flavors were significantly reduced relative to the initi

297 nts of volatile esters, associated to fruity flavor, were always higher in the oils from mechanically

298 ids profile, and volatile compounds of guava-flavored whey beverage was investigated.

299 sing can improve the properties of the guava-flavored whey beverages (increased concentration of bioa

300 atile compounds that transmitted an abnormal flavor which tasters identified as rancid.