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Updated: Jan 7, 2026

HKUST-1 as a Heterogeneous Catalyst for the Synthesis of Vanillin
11:15

HKUST-1 as a Heterogeneous Catalyst for the Synthesis of Vanillin

Published on: July 23, 2016

10.6K

非挥发性和挥发性成分对香草不喜欢的味道有所贡献

Diana Paola Forero1, Edisson Tello1, Devin G Peterson1

  • 1Department of Food Science and Technology, Pelotonia Research Center, The Ohio State University, 2255 Kenny Rd, Columbus, Ohio 43210, United States.

Journal of agricultural and food chemistry
|December 30, 2025
PubMed
概括

研究人员使用风味组学识别了导致不喜欢香草风味的关键化学化合物. 发现八种特定化合物显著降低了消费者对香草提取物的偏好.

关键词:
消费者接受度 消费者接受度不喜欢 不喜欢 不喜欢这就是为什么flavoromics.不针对性的化学分析.香草香草是什么意思 香草香草

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Profiling Volatile Compounds in Blackcurrant Fruit using Headspace Solid-Phase Microextraction Coupled to Gas Chromatography-Mass Spectrometry05:29

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相关概念视频

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.
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Structures of Aldehydes and Ketones01:04

Structures of Aldehydes and Ketones

Vanillin—a flavoring agent in vanilla, cinnamaldehyde—a molecule responsible for the distinct smell of cinnamon, and acetone—a strong-smelling ingredient in nail polish removers, all belong to a class of carbonyl compounds called aldehydes and ketones (Figure 1). Although both aldehydes and ketones contain the characteristic carbonyl (C=O) bond, their chemical structures vary with respect to the groups directly attached to the carbonyl carbon.
In aldehydes (Figures 1a and 1b), the...
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Volatilization01:10

Volatilization

Volatilization gravimetry is an analytical technique that measures the mass lost due to the volatilization of the substance. This technique is used to estimate the amount of volatile material in a sample. To perform this method, heat a known amount of the sample to a high temperature in a crucible or other suitable vessel. The volatile substance in the sample evaporates, and the vapor is completely expelled from the crucible either by heating the sample or bubbling a stream of inert gas through...
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Distillation: Vapor–Liquid Equilibria01:01

Distillation: Vapor–Liquid Equilibria

Distillation is a separation technique that takes advantage of the boiling point properties of disparate elements in a mixture. To perform distillation, we begin by heating a miscible mixture of two liquids with a significant difference in boiling points (at least 20°C). As the solution heats up and reaches the bubble point of the more volatile component, some molecules of the more volatile component transition into the gas phase and travel upward into the condenser, which is a glass tube...
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Conditioned Taste Aversion01:14

Conditioned Taste Aversion

Conditioned taste aversion, also known as sauce béarnaise syndrome, is a phenomenon in which an individual develops an aversion to a certain food taste following a negative experience, typically illness. This form of aversion is a type of classical conditioning in which the taste of the food (conditioned stimulus, CS) is associated with the experience of illness (unconditioned stimulus, UCS).
A notable characteristic of conditioned taste aversion is that it often requires only a single...
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Vaporization01:18

Vaporization

The physical form of a substance changes by changing its temperature. For example, raising the temperature of a liquid causes the liquid to vaporize (convert into vapor). The process is called vaporization—a surface phenomenon. For vaporization to occur, kinetic energy must be greater than the intermolecular forces that keep molecules bonded. The amount of energy needed to vaporize a quantity of liquid at a given pressure and a constant temperature is called the heat of vaporization. When...
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