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Updated: May 11, 2025

Electrophysiological Recording from Drosophila Trichoid Sensilla in Response to Odorants of Low Volatility
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分子的结构和动态特性揭示了蒸肉中气味活性化合物的释放率

Yue Liu1, Kangyu Wang1, Ke Bi1

  • 1Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.

Journal of agricultural and food chemistry
|April 17, 2025
PubMed
概括

像肉这样的肉类蛋白质释放的气味是由气味分子与蛋白质结合的方式驱动的,主要是通过疏水相互作用. 这项研究揭示了这些气味化合物的分子结构-活性关系.

关键词:
被加热的非化的肌肉蛋白.机器学习方法 机器学习方法分子动力学分子动力学分子结构分子结构气味释放释放的气味.

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