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Updated: Feb 10, 2026

Real-time In Vitro Monitoring of Odorant Receptor Activation by an Odorant in the Vapor Phase
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Characterization of odor-active compounds of chicken broth and improved flavor by thermal modulation in electrical

Man Zhang1, Xiao Chen1, Khizar Hayat2

  • 1State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi, Jiangsu 214122, PR China.

Food Research International (Ottawa, Ont.)
|May 28, 2018
PubMed

Keywords:
(E,E)-2, 4-Decadienal (PubChem CID: 5283349)(Z)-2-Decenal (PubChem CID: 5354834)1-Pentanol (PubChem CID: 6276)2-Undecanone (PubChem CID: 8163)Chicken brothFlavor profileGuanosine 5′-monophosphate (PubChem CID: 6804)Hexanal (PubChem CID: 6184)Hexanoic acid (PubChem CID: 8892)Inosine 5′-monophosphate (PubChem CID: 8582)Octanal (PubChem CID: 454)PLSRTemperature modulation

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