相关实验视频

Updated: Jan 15, 2026

Electrophysiological Recording from Drosophila Trichoid Sensilla in Response to Odorants of Low Volatility
07:49

Electrophysiological Recording from Drosophila Trichoid Sensilla in Response to Odorants of Low Volatility

Published on: July 27, 2017

9.4K

在煮熟的龙真菌中重要的气味成分的表征

Thien H Nguyen1, John P Munafo1

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

Journal of agricultural and food chemistry
|October 6, 2025
PubMed
概括

研究人员在煮熟的龙中发现了46种香味化合物,揭示了它们类似海鲜的气味的关键气味成分. 这项研究揭示了从中创造天然海鲜风味的潜力.

关键词:
这就是Hypomyces lactifluorum.芳香提取物的稀释分析分析.煮熟的 煮熟的 煮熟的龙的 龙的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.

更多相关视频

PTR-ToF-MS Coupled with an Automated Sampling System and Tailored Data Analysis for Food Studies: Bioprocess Monitoring, Screening and Nose-space Analysis08:43

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

Published on: May 11, 2017

12.9K
Real-time In Vitro Monitoring of Odorant Receptor Activation by an Odorant in the Vapor Phase09:53

Real-time In Vitro Monitoring of Odorant Receptor Activation by an Odorant in the Vapor Phase

Published on: April 23, 2019

7.4K

相关概念视频

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...
48.1K
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...
7.1K
Taste Buds and Receptors01:20

Taste Buds and Receptors

Gustation, or the sense of taste, is intrinsically linked to the anatomical structures located on the tongue. This organ's surface, along with the entirety of the oral cavity, is adorned with stratified squamous epithelium. Evident on the tongue are elevated structures known as papillae (singular = papilla), which house the mechanisms for the transduction of gustatory stimuli. Four distinct types of papillae exist, each identified by their unique morphological attributes: the circumvallate,...
4.6K
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.
51.9K
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...
12.3K
The Tongue and Taste Buds00:49

The Tongue and Taste Buds

The surface of the tongue is covered with various small bumps called papillae, which either distribute what has been ingested (filiform papillae) or contain the sensory taste (or gustatory) receptor cells (fungiform, circumvallate, and foliate papillae). Embedded within each taste-related papilla are the taste buds—clusters of 30 to 100 gustatory receptor cells.
40.6K