ライフサイエンスコーパス: flavor

1 odors) and lower fatty acids (potential off-flavors).

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

3 of mint, was found in red wines with a prune flavor.

4 such as loss in structure, color, aroma and flavor.

5 ditives in mixed drinks to enhance aroma and flavor.

6 ue signaling a 'valueless' change in outcome flavor.

7 is and avoid the development of a background flavor.

8 nformation is essential to the perception of flavor.

9 se in reward number or a valueless change in flavor.

10 ssic models of the central representation of flavor.

11 are essential for the development of cheese flavor.

12 significant progress in our understanding of flavor.

13 uality improvement, emphasizing tomato fruit flavor.

14 rsistent sweet taste and a bitter, liquorice flavor.

15 terchangeably to sample the coffee aroma and flavor.

16 hat did not generalize to the novel broccoli flavor.

17 nthesized and widely used as artificial food flavors.

18 aroma compounds and was correlated to fruity flavors.

19 ent nicotine contents and an endless list of flavors.

20 reastfed infants are more accepting of these flavors.

21 nt of cheese variety-specific characteristic flavors.

22 ntative components of a wide variety of food flavors.

23 ned reinforcement learning of glucose-paired flavors.

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

25 What is flavor?

26 What contributes to the pleasure evoked by flavors?

27 e the hypothesis that another alpha-diketone flavoring, 2,3-pentanedione, would cause airway damage,

28 th a reversed association between the ED and flavor (4-wk reversed-conditioning period).

29 rvest practices certainly contribute to poor flavor, a large part of the problem is the challenge of

30 MoTeX-II comes in three flavors: a standard CPU version; an OpenMP-based version

31 estigate the long-lasting effect of fat-free flavor-active compounds of olive oil on the brain and wh

32 concentration of Cu, Cr and Ni, and only the flavor affected the concentration of Cu in the samples.

33 uice sauces as antioxidant, preservative and flavoring agent in fish marinades.

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

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

36 e interference compounds such as vanilla and flavoring agents.

37 omography (PET), we hypothesized that beer's flavor alone can reduce the binding potential (BP) of [(

38 in (0.9 +/- 0.3 kg) compared with individual flavors alone (0.5 +/- 0.2 kg) (P < 0.05), but increases

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

40 mulation of compounds involved in the unique flavor and aroma of botrytized wines.

41 penes and sesquiterpenes, are used to impart flavor and aroma to food, and have also drawn attention

42 because they can have a direct impact on the flavor and body of the wine, but also because they can p

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

44 and improve shelf life, but adversely affect flavor and color.

45 hat made the most important contributions to flavor and consumer liking.

46 After the association between a flavor and ED and reversal of this association, liking m

47 oils (CPLOs) is of great importance for the flavor and fragrance (F&F) industry.

48 strially important substrates, e.g., for the flavor and fragrance industry, are selectively reduced.

49 parallel challenges linked to measurement of flavor and human preferences, particularly as it applies

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

51 on yield has indirectly led to reductions in flavor and nutrient content.

52 in modern food products, particularly where flavor and or structure are concerned.

53 and breeding of citrus species/varieties for flavor and other characteristics, based on the ancestral

54 ove 6.00 (liked slightly) for the attributes flavor and overall acceptance.

55 tant quality trait because it may affect the flavor and shelf life of resulting food products.

56 highly appreciated due to its characteristic flavor and taste in its homeland.

57 the foundation for improvement of strawberry flavor and the biotechnological production of HDMF-gluco

58 by three popular brands of e-cigarettes with flavored and unflavored e-liquids.

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

60 tions with four nondegenerate Wilson fermion flavors and computed the neutron-proton mass-splitting w

61 Off-flavors and extra-virgin olive oil samples, taken at the

62 many ways actin filaments can take different flavors and unveil how these flavors modulate the action

63 urons that appear in thousands of different 'flavors' and contribute to a variety of functions.

64 acceptance of plain, carrot-flavor (exposed flavor), and broccoli-flavor (nonexposed flavor) cereals

65 h roles in flowering time, defense response, flavor, and pigment accumulation.

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

67 several biologically active products (drugs, flavors, and agrochemicals).

68 g and sales; prohibiting child-friendly ENDS flavors; and prohibiting ENDS use in places where cigare

69 can get children off to a good start because flavors are transmitted from the maternal diet to amniot

70 able beverage crop due to its characteristic flavor, aroma, and the stimulating effects of caffeine.

71 The attractive flavor/aroma profile exhibited by wild V. pompona fruits

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

73 of adding tomato essence to impart desirable flavor attributes to processed tomato products.

74 wed by five sessions that tested conditioned flavor aversion.

75 HPFv exendin-4 did not induce a conditioned flavor avoidance.

76 onasal olfaction are particularly crucial to flavor because they provide the qualitative diversity so

77 The ability to perceive flavors begins in utero with the development and early f

78 15mug/mL established by the US FDA for fruit-flavored beverages in the US market.

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

80 ght in comparison with ingestion of a single flavor but no change in fat mass.

81 s a courtly gamebird prized not only for its flavor, but also its curative, and even aphrodisiac qual

82 rus results not only from the quality of the flavors, but also from the content of many substances of

83 uids (RTILs) is proposed for the analysis of flavors by quartz crystal microbalance (QCM) measurement

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

85 sed flavor), and broccoli-flavor (nonexposed flavor) cereals was assessed on separate days.The timing

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

87 2 were most complementary to the undesirable flavor changes encountered during thermal processing.

88 Bitterness, a desirable flavor characteristic in the fruit of some citrus specie

89 intensity of the umami taste and the overall flavor characteristic of the potato chips.

90 oteins is necessary to improve their overall flavor characteristics.

91 tification of possible molecular markers for flavor characterizing.

92 We aimed to determine if the flavoring chemical diacetyl and two other high-priority

93 early 2000s when inhalation exposure of the flavoring chemical diacetyl was found to be associated w

94 ested contained at least one aldehyde and/or flavoring chemical on either the FEMA "High Priority Che

95 At least one flavoring chemical was detected in 47 of 51 unique flavo

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

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

98 Flavoring chemicals gained notoriety in the early 2000s

99 We evaluated emissions of aldehydes and flavoring chemicals in e-cigarette vapor under typical u

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

101 rn lung." There has been limited research on flavoring chemicals in e-cigarettes.

102 Flavoring chemicals in e-cigarettes: diacetyl, 2,3-penta

103 ultraviolet detector and for the presence of flavoring chemicals with gas chromatography and an elect

104 hemical diacetyl and two other high-priority flavoring chemicals, 2,3-pentanedione and acetoin, are p

105 thesis of phloridzin that contributes to the flavor, color and health benefits of apples and processe

106 The scores for taste, flavor, color and texture of irradiated samples were hig

107 to the quantitative determination of several flavor components in methanol extracts of ground coffee.

108 the biosynthetic route to the key strawberry flavor compound 4-hydroxy-2,5-dimethyl-3(2H)-furanone (H

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

110 The off-flavor compounds are due to the absorption of substances

111 The presence of off-flavor compounds in fish represents a significant econom

112 ll allow monitoring the concentration of off-flavor compounds in live fish.

113 ies via monitoring the concentrations of off-flavor compounds in the recirculating aquaculture system

114 -related fractions, plus a range of specific flavor compounds.

115 aroma compounds of the product, reducing off-flavor compounds.

116 also retard the formation of some common off-flavor compounds.

117 e-cigarette brands, thermal decomposition of flavoring compounds dominates formation of aldehydes dur

118 lene glycol and glycerol), while the role of flavoring compounds has been ignored.

119 How flavoring compounds in e-cigarette liquids affect the ch

120 her, thorough investigation of the effect of flavoring compounds on the toxicity of e-cigarettes.

121 exponentially dependent on concentration of flavoring compounds.

122 ventral striatum, relative to an appetitive flavor control.

123 an equicaloric low-flavanone (37 mg) orange-flavored cordial (500 mL) were consumed daily for 8 wk b

124 results demonstrate that alcohol-conditioned flavor cues can provoke ventral striatal DA release, abs

125 C BP, indicating that the alcohol-associated flavor cues induced DA release.

126 tested if alcohol's classically conditioned flavor cues, in the absence of a significant pharmacolog

127 social learning promoted nicotine IVSA with flavor cues.

128 There are > 7,000 e-cigarette flavors currently marketed.

129 The high correlations between the FOX and flavor data indicated that FOX was the most suitable met

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

131 distinguish the delicate differences in food flavors depends mostly on retronasal smell, in which foo

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

133 The flavor-determining biosynthetic step is catalyzed by two

134 nforcer earned during training was the sated flavor (devalued) compared with the test day when the re

135 briefly covers the current status of cheese flavor development and then provides our vision for appr

136 vided humans with tools for preservation and flavor development for thousands of years.

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

138 No single added flavor differentially altered body weight, body fat, bod

139 Key aroma compounds (flavor dilution (FD) factors >/=16) were beta-damascenon

140 e 100 mL of Gastrografin (Exposure Group) or flavored distilled water (Control Group) administered en

141 We selected 51 types of flavored e-cigarettes sold by leading e-cigarette brands

142 ucts, including fruit-, candy-, and cocktail-flavored e-cigarettes.

143 toin, are present in a convenience sample of flavored e-cigarettes.

144 ate this potentially widespread exposure via flavored e-cigarettes.

145 is to functionalize various particle types ("flavors"), each emitting a unique spectral signature, to

146 r the NE beverage regardless of the beverage flavor (eg, after reversal; caloric compensation score:

147 pple juice/preferred fluids (n=323) or apple-flavored electrolyte maintenance solution (n=324).

148 A tomato essence was developed for potential flavor enhancement of juices and other tomato products.

149 ty acids of the cheeses as a function of the flavor enhancer added.

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

151 stitution of NaCl by KCl and the addition of flavor enhancers (l-arginine, yeast and oregano extract)

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

153 usages were extracted using solvent assisted flavor evaporation (SAFE) and monitored by one and two-d

154 lated by solvent extraction/solvent-assisted flavor evaporation and predominant aroma compounds ident

155 tisensory interactions that give rise to the flavor experiences we all know and love, demonstrating h

156 of age, infants' acceptance of plain, carrot-flavor (exposed flavor), and broccoli-flavor (nonexposed

157 t index in duck culture that linked to local flavor, feed cost and fat intake for costumers.

158 iking may be first guided by ED and then the flavor firstly associated with ED, whereas the partial c

159 s given free access to one of two distinctly flavored foods to consume to satiation and were then imm

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

161 nyl-phenol reactions may be used to modulate flavor formation produced in food products by lipid-deri

162 ing browning, losing varietal aromas and off-flavor formation.

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

164 eful in numerous applications, especially as flavors, fragrances, and pharmaceutical precursors.

165 g chemicals that are important as medicines, flavors, fragrances, pigments and insecticides.

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

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

168 offer new perspectives for tailored product flavor generation under moderate heating.

169 (p<0.05) higher scores for rancid and salty flavor, hardness and fibrousness than UF-counterparts.

170 We reported that rats developed conditioned flavor (i.e., taste and odor) aversion to intravenously

171 These come in two flavors: (i) proteolytic fragments of complement protein

172 Flavor improvement is particularly problematic because o

173 s essential for the development of color and flavor in fruits.

174 However, the need to deliver improved flavor in the context of high yield and long postharvest

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

176 e the major sources for "earthy" and "muddy" flavors in fish, were selected as representatives.

177 rived from the mother's diet, learning about flavors in foods begins in the womb and during early inf

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

179 te is one of the most popular food types and flavors in the world.

180 he reversed conditioning, the liking for the flavor initially paired with the HE beverage tended to r

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

182 nt of strawberry (Fragaria x ananassa) fruit flavor is an important goal in breeding programs.

183 The perceptual construct of flavor is built on the basis of interactions between tas

184 The perception of flavor is perhaps the most multisensory of our everyday

185 Flavor is produced by the integration of taste, olfactio

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

187 Consumption of a variety of flavors led to greater weight gain (0.9 +/- 0.3 kg) comp

188 Flavor liking and food intake during meals after the con

189 rly-life experiences with healthy tastes and flavors may go a long way toward promoting healthy eatin

190 s of chilling injury are lack of flavor, off flavor, mealiness, flesh browning, and flesh bleeding.

191 quent consumption of sweetened, artificially-flavored milk-based drinks is associated with a higher %

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

193 examines possibilities for further enzymatic flavor modifications to cherry wine.

194 take different flavors and unveil how these flavors modulate the action of regulatory proteins.

195 cient and often lead to the formation of off-flavors, most of today's industrial production utilizes

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

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

198 and the acceptance of a variety of foods and flavors necessary for a healthy diet.

199 st day when the reinforcer was not the sated flavor (nondevalued), demonstrating evidence of outcome-

200 carrot-flavor (exposed flavor), and broccoli-flavor (nonexposed flavor) cereals was assessed on separ

201 It was proved that neither flavor nor packaging material affected the concentration

202 may have more difficulty initially accepting flavors not found in formula, such as those of fruit and

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

204 for new aroma compounds associated with the flavor of aged and prematurely aged red wines.

205 onal theory [PBE-ulg (Perdew-Burke-Ernzerhof flavor of DFT with the universal low gradient correction

206 Relative to the control flavor of Gatorade, beer flavor significantly increased

207 uitable LAB strain selection may improve the flavor of malt based beverages.

208 ely correlated with the nutrient content and flavor of ripe fruit.

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

210 Recent applications have already given a flavor of the benefit of such techniques to simulate che

211 5-dimethyl-3(2H)-furanone] contribute to the flavor of the fruit.

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

213 logy career has been greatly impacted by the flavor of the scientific environments I have trained wit

214 CA) confirmed decreased bitter and beany off-flavors of fermented samples compared to non-fermented S

215 Rats foraged for distinctive flavors of food that replenished (or failed to replenish

216 ernate cost scenarios of trees and these two flavors of networks, hypothesis testing among these expl

217 ajor symptoms of chilling injury are lack of flavor, off flavor, mealiness, flesh browning, and flesh

218 sed to make stable nanoemulsions loaded with flavor oil.

219 l 18h for the rosemary and 24h for the thyme flavored oils.

220 ct of the material used in the packaging and flavor on the concentrations of each metal in the sample

221 onvergence of the chemosensory components of flavor onto single GC neurons and provide evidence for t

222 ount of added sugars to avoid any artificial flavoring or coloring agents.

223 6 months did not show significant changes in flavor; otherwise, the samples stored at 15 and 25 degre

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

225 for the HE flavor was higher than for the NE flavor (P = 0.024).

226 rage tended to remain higher than for the NE flavor (P = 0.089).

227 Samples of different flavors packed in containers made of different materials

228 development of new textures and expands the flavor palette.

229 Regardless of flavoring, peanut consumption offered significant benefi

230 othesized to underlie the construction of a "flavor" percept when both gustatory and olfactory stimul

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

232 C) as one of the areas involved in mediating flavor perception.

233 d development of tomato fruits with distinct flavor phenotypes.

234 a variety of exposures, including fumes from flavoring plants, smoke from burn pits, and environmenta

235 he reduction of vinyl guaiacol, a potent off-flavor possessing a peppery/spicy aroma.

236 ocoa with regard to fermentation quality and flavor potential.

237 rearrangement products are potent "activated flavor precursors".

238 ns that confound efforts to understand human flavor preferences.

239 Flavor pro fi le analysis (FPA) or threshold odor number

240 for stress tolerance, sugar utilization, and flavor production, while the sexual cycle and other phen

241 fants fed formula learn to prefer its unique flavor profile and may have more difficulty initially ac

242 polyphenols could enhance the bioactive and flavor profile of chocolates, especially in low cocoa co

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

244 synthesized into a distinct and recognizable flavor profile.

245 y analyses revealed large differences in the flavor profile.

246 The flavor quality of many fresh fruits available to consume

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

248 ree optimal operational conditions (head off-flavors reduction, flowery terpenic enhancement and frui

249 hromatographic methods for quantification of flavor relevant substances are limited in their applicab

250 by yeast during winemaking and possesses off-flavors reminiscent of rotten eggs.

251 tinued with a memory assessment in which one flavor replenished at the self-generated-but not at expe

252 hedule (low effort/low reward) and chocolate-flavored rewards on a FR-10 schedule (high effort/high r

253 g the five methods for analysis as well as a flavor score (9 point hedonic scale).

254 bination of the (admittedly harder to study) flavor senses.

255 tive to the control flavor of Gatorade, beer flavor significantly increased self-reported desire to d

256 Flavor stability of hard tea beverage was investigated o

257 of the reward value of taste, olfactory, and flavor stimuli in the orbitofrontal cortex and a region

258 raclopride reduced the seeking of chocolate-flavored sucrose pellets both pre- and post reward inges

259 uced the cue-controlled seeking of chocolate-flavored sucrose pellets under a second-order schedule o

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

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

262 r under an illuminated cue light delivered a flavored sucrose reward.

263 While gustatory sensing of the five primary flavors (sweet, salty, sour, bitter, and savory) has bee

264 n were exposed to the following 2 distinctly flavored, sweetened beverages: a high-energy (HE) versio

265 eatment was the most effective treatment for flavor, taste, and preservation until day 12.

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

267 acetoin were detected in 23 and 46 of the 51 flavors tested at concentrations up to 64 and 529 mug/e-

268 aboratory limit of detection in 39 of the 51 flavors tested, ranging from below the limit of quantifi

269 ing chemical was detected in 47 of 51 unique flavors tested.

270 product to evaluate appearance, stickiness, flavor, texture and shelf-life.

271 Cooked, farmed fish had slightly stronger flavor than wild fish.

272 posure affected the acceptance of the carrot flavor that did not generalize to the novel broccoli fla

273 tually meaningful increase in liking for the flavor that had been paired with calories and find that

274 ned brain response to noncaloric versions of flavors that had been consumed in previous days with eit

275 auses the development of brown color and off-flavors that ultimately lead to a decrease in consumer a

276 l help develop a more diversified set of tea flavors that would eventually satisfy and attract more t

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

278 nthesis of new derivatives of the well-known flavors theaspirane and vitispirane using a variant of t

279 Geraniol was increased 3,4-fold over its flavor thresholds, and accordingly its impact on sensori

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

281 on of nanomaterials as well as polymers adds flavor to the dielectric properties of the resulting nan

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

283 ip choices for delayed delivery of different flavors using an economic framework.

284 the stability period, the liking for the HE flavor was higher than for the NE flavor (P = 0.024).

285 hypothalamic response to the calorie-paired flavor was unrelated to liking but was strongly associat

286 Photooxidation in terms of off-flavors was measured by a sensory panel, volatile compou

287 without leucine (EAA-Leu), leucine alone, or flavored water (placebo; control).

288 s of 30 g (120 kcal) or 70 g (280 kcal) or a flavored water control drink (0 kcal).

289 ettes sold by leading e-cigarette brands and flavors we deemed were appealing to youth.

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

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

292 ique episodes at memory encoding: what (food flavor), where (maze location), source (self-generated f

293 E-Cigarettes offer a very wide variety of flavors, which is one of the main factors that attract n

294 and provide evidence for the integration of flavor with palatability coding.

295 Soybean oil flavored with rosemary (ROS) and soybean oil flavored wi

296 flavored with rosemary (ROS) and soybean oil flavored with thyme (THY) were subjected to heating for

297 There are many foods flavored with truffle, and oils are particularly common.

298 ectronic nose (MOS), 18 samples of olive oil flavored with white and black truffles from the Italian

299 Terpenoid spiroethers are abundant natural flavors with significant impact, particularly in the foo

300 Compared with unflavored yogurts, flavored yogurts appear to exhibit somewhat reduced lact