相关实验视频

Updated: Sep 17, 2025

Author Spotlight: Exploring Tea Aroma Using Solvent-Assisted Flavor Evaporation Technique
04:36

Author Spotlight: Exploring Tea Aroma Using Solvent-Assisted Flavor Evaporation Technique

Published on: May 26, 2023

3.5K

驱动Liubao茶在老化过程中的芳香转变的关键气味:感官和化学视角

Ying Yang1, Ruijin Qiu2, Qiushuang You1

  • 1Key Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, PR China; Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China.

Food chemistry
|July 2, 2025
PubMed
概括

陈熟的柳宝茶显著改变了它的香味特征. 研究人员确定了诸如地胺和二氧化烯之类的关键气味成分,揭示了其在6个月的老化过程中不断变化的味道背后的机制.

关键词:
衰老过程的衰老过程.香味的变化 香味的变化主要的气味剂主要是气味剂.柳宝茶是什么意思 柳宝茶是什么意思

更多相关视频

Source and Route of Pyrrolizidine Alkaloid Contamination in Tea Samples06:04

Source and Route of Pyrrolizidine Alkaloid Contamination in Tea Samples

Published on: September 28, 2022

2.1K
A Free-breathing fMRI Method to Study Human Olfactory Function10:42

A Free-breathing fMRI Method to Study Human Olfactory Function

Published on: July 30, 2017

9.7K

相关概念视频

Aromatic Compounds: Overview01:25

Aromatic Compounds: Overview

In general, the term ‘aromatic’ indicates a pleasant smell or fragrance from fresh flowers, freshly prepared coffee, etc. In the early history of organic chemistry, many benzene derivatives were isolated from the pleasant odor oils of the plants. For example, vanillin was isolated from the oil of vanilla, methyl salicylate from the oil of wintergreen, and cinnamaldehyde from the oil of cinnamon. They all had a pleasant odor; hence the name aromatic was given.
In 1825, Faraday...
11.6K
Olfactory Receptors: Location and Structure01:03

Olfactory Receptors: Location and Structure

The process of olfaction, also known as the sense of smell, is a sophisticated chemical response system. The specialized sensory neurons that facilitate this process, known as olfactory receptor neurons, are situated in an upper segment of the nasal cavity, known as the olfactory epithelium. Olfactory sensory neurons are bipolar, with their dendrites extending from the epithelium's apex into the mucus that lines the nasal cavity. Airborne molecules, when inhaled, traverse the olfactory...
9.7K
Olfaction01:25

Olfaction

The sense of smell is achieved through the activities of the olfactory system. It starts when an airborne odorant enters the nasal cavity and reaches olfactory epithelium (OE). The OE is protected by a thin layer of mucus, which also serves the purpose of dissolving more complex compounds into simpler chemical odorants. The size of the OE and the density of sensory neurons varies among species; in humans, the OE is only about 9-10 cm2.
The olfactory receptors are embedded in the cilia of the...
45.2K
Physiology of Smell and Olfactory Pathway01:20

Physiology of Smell and Olfactory Pathway

Humans detect odors with the help of specialized cells located in the upper part of the nasal cavity, called olfactory receptor neurons (ORNs). ORNs possess hair-like structures called cilia, which are receptive to sensations from the inhaled air. When an odorant molecule binds to a specific receptor on the cell of the cilia, it leads to a series of events that ultimately cause the ORN to send electrical signals to the olfactory bulb in the brain through the olfactory nerves.
The olfactory...
9.6K
Gustation01:43

Gustation

Gustation is a chemical sense that, along with olfaction (smell), contributes to our perception of taste. It starts with the activation of receptors by chemical compounds (tastants) dissolved in the saliva. The saliva and filiform papillae on the tongue distribute the tastants and increase their exposure to the taste receptors.
49.0K
The Physiology of Taste01:24

The Physiology of Taste

The perception of a salty flavor is facilitated by sodium ions within the oral salivary fluid. Upon consumption of a salty substance, salt crystals disassemble, leading to the liberation of its constituents—Na+ and Cl- ions. These ions subsequently dissolve into the salivary fluid present in the oral cavity. The external environment of the gustatory cells experiences an elevation in Na+ concentration, thereby establishing a potent concentration gradient. This gradient propels the...
4.3K