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重水化龙真菌中的重要气味成分的表征

Thien H Nguyen1, Ethan W Darby1, John P Munafo1

  • 1Department of Food Science, University of Tennessee, Knoxville, Tennessee 37996, United States.

Journal of agricultural and food chemistry
|September 22, 2025
PubMed
概括

再加水的龙拥有独特的香味,主要由2-乙-1-罗林等关键气味剂驱动. 这项研究确定了这些化合物,并量化了它们对风味特征的贡献.

关键词:
这就是Hypomyces lactifluorum.芳香提取物的稀释分析分析.龙的 龙的补水补水是为了补水.海鲜香味的风味是海鲜的.溶剂辅助的风味蒸发是用溶剂进行的.稳定同位素稀释试验试验.

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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.
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