Latest Aroma compound Stories
Shakespeare wrote â€œa rose by any other name would smell as sweet,â€ but would it if the molecules that generate its fragrance were to change their shape?
By Zeng, Zhi Zhang, Han; Zhang, Tao; Chen, Jie Yu ABSTRACT A modified headspace solid-phase microextraction (SPME) method in conjunction with gas chromatography-mass spectrometry (GC- MS) has been used for the analysis of the flavor volatiles in three rice cultivars with low levels of digestible protein during cooking.
By Champagne, Elaine T ABSTRACT Descriptive sensory analysis has identified over a dozen different aromas and flavors in rice. Instrumental analyses have found over 200 volatile compounds present in rice.
Researchers have presented the first clear evidence that olfaction is uniquely a "dual" sense, in that the brain perceives the same odorant molecule differently if it arrives through the nose rather than the mouth.