External environmental factors affect the appearance of plants, specifically their color and aroma. To investigate effects on ornamental quality Osmanthus fragrans, which has bright colors a strong floral fragrance, contents characteristic flower aroma compounds under different light temperature treatments were investigated in O. fragrans ‘Houban Yingui’. The content compound β-carotene decreas...

Contribution of yeasts to the sensory attributes of fermented foods and beverages goes far beyond sugar consumption and ethanol and carbon dioxide production. It includes some major by-products of fermentation, like glycerol or acetic acid, and hundreds of aroma-active compounds, including higher alcohols, esters, aldehydes, organic acids, volatile fatty acids or carbonyl compounds, as main con...

We have shown in molecular basis that alcoholic tea aroma is mainly formed by endogenous enzymatic hydrolysis of glycosidic aroma precursors during manufacturing. Amounts of alcoholic aroma precursor and glycosidase activity in each part of the tea shoot (Camellia sinensis var. sinensis cv Yabukita and a hybrid of var. assamica & var. sinensis cv Izumi) were indirectly measured by means of a cr...

• Aroma variability in truffles has been attributed to maturation (Tuber borchii), linked to environmental factors (Tuber magnatum), but the involvement of genetic factors has been ignored. We investigated aroma variability in Tuber uncinatum, a species with wide distribution. Our aim was to assess aroma variability at different spatial scales (i.e. trees, countries) and to quantify how aroma w...

Methods To date, 54 participants (mean age 58.7, 82% female) were randomized to either: 1) lavender (stress-reducing aroma), 2) coconut (detectable placebo), or 3) water (non-detectable placebo). The detectable placebo group was used to assess aroma-mediated expectancy. Further, half of the participants in each group, along with their aroma, received a prime suggesting they are inhaling a power...

We have developed a 3D vision-based semiautonomous assistive robot arm control method, called AROMA-V, to provide intelligent robotic manipulation assistance to individuals with impaired motor control. A working prototype AROMA-V was built on a JACO robotic manipulator combined with a low-cost short-range 3D depth-sensing camera. In performing actual robotic manipulation tasks with the AROMA-V,...

Forty three rice genotypes were used to evaluate their aroma detection through sensory test. Aroma was detected by 1.7% KOH as a sensory test. Thirteen rice genotypes were detected having strong aroma; ten had moderate aroma; fifteen had slight aroma and five had no aroma. In case of grain shape study, 37 genotypes were evaluated as slender and six as medium. In this study, grain aroma had sign...

Fruits produce a range of volatile compounds that make up their characteristic aromas and contribute to their flavor. Fruit volatile compounds are mainly comprised of esters, alcohols, aldehydes, ketones, lactones, terpenoids and apocarotenoids. Many factors affect volatile composition, including the genetic makeup, degree of maturity, environmental conditions, postharvest handling and storage....

BACKGROUND Most often, the glycosidically-bound aroma compounds are released during industrial processing or pre-treatment of fruits. This usually introduces modification to the aroma notes of such fruits. Therefore, there is the need to understand the contribution of these bound aroma compounds to the overall aroma of a given fruit. In recent years research studies have reported on the free- a...