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Updated: Sep 9, 2025

PTR-ToF-MS Coupled with an Automated Sampling System and Tailored Data Analysis for Food Studies: Bioprocess Monitoring, Screening and Nose-space Analysis
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PTR-ToF-MS Coupled with an Automated Sampling System and Tailored Data Analysis for Food Studies: Bioprocess Monitoring, Screening and Nose-space Analysis

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多种奥米分析揭示了Ocimums的味道特征和形成机制

Lingliang Guan1, Jingtian Yang2, Chao Yuan1

  • 1Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences, Haikou, China; National Key Laboratory for Tropical Crop Breeding, Sanya, China; Key Laboratory of Biology and Cultivation of Herb Medicine (Haikou), Ministry of Agriculture and Rural Affairs, China; Key Laboratory of Tropical Crops Germplasm Resources Genetic Improvement and Innovation of Hainan Province, China.

Journal of pharmaceutical and biomedical analysis
|August 28, 2025
PubMed
概括

这项研究揭示了N-乙-是Ocimum的主要甜味化合物,而类和类路径中的特定基因表达则导致薄荷和苦味. N-异布胺被认为是麻木的标志物.

关键词:
痛苦的感觉味道代谢物一个薄荷味道

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