In , olfactory encoding in the mushroom body (MB) involves thousands of Kenyon cells (KCs) processing inputs from hundreds of projection neurons (PNs). Recent data challenge the notion of random PN-to-KC connectivity, revealing preferential connectio...
Journal of chemical information and modeling
May 6, 2025
We explore a suite of generative modeling techniques to efficiently navigate and explore the complex landscapes of odor and the broader chemical space. Unlike traditional approaches, we not only generate molecules but also predict the odor likeliness...
Tsetse fly vectors of African trypanosomosis preferentially feed on certain vertebrates largely determined by olfactory cues they emit. Previously, we established that three skin-derived ketones including 6-methyl-5-hepten-2-one, acetophenone and ger...
This study investigated the correlation between endogenous storage proteins and aromatic compounds in rice, and their collective influence on rice eating quality. Six rice samples, varying in four endogenous storage proteins through gene editing gene...
In some areas, there is a phenomenon that the landfill is full or even over-capacity with the extension of the service period. With the aging and damage of the protective facilities, this phenomenon may have a more serious impact on the surrounding e...
Lipids are critical precursors of aroma compounds in beef tallow. This study investigated how enzymatic hydrolysis treatment affected the aroma precursors and flavor of beef tallow during the manufacturing process. Using gas chromatography-mass spect...
Food research international (Ottawa, Ont.)
Jan 7, 2025
The unclear relationship between structure and saltiness enhancement limits the development and application of savory odorants. The structure characteristic-saltiness enhancement perception (SEP) mechanisms of savory odorants were investigated by mac...
Odor source localization (OSL) technology allows autonomous agents like mobile robots to localize a target odor source in an unknown environment. This is achieved by an OSL navigation algorithm that processes an agent's sensor readings to calculate a...
Odor-taste interaction has gained success in enhancing saltiness perception. This work aimed to provide candidate odorants for saltiness enhancement. Volatile compounds and their frequencies in salty foods were systematically analyzed. The compounds ...
The prevention and control of odor gas generated from kitchen waste are significant missions in research on environmental pollution. Because of the high complexity and variability of kitchen waste, the development of a suitable technique with high se...
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