-height: 30px"> Researchers have discovered a new species of endophytic fungus that promotes the aroma of agarwood trees
Scientists look for the "vine" aroma in strawberries
Time of Update: 2021-03-05
varieties. If we identify the genes needed in the synthesis process, we can develop DNA tags to speed up the culture process. our study was published by Pillet et al. paper. The study first found the gene in a complex way
Professor Maherle: The use of ultrasonic auxiliary enzyme hydrolyzing to de-suffering on citrus juice: the effect on aroma and taste
Time of Update: 2020-12-22
Highlights Ultrasound treatment further reduces the bitter taste of enzymatic hydrolyzed citrus juice Ultrasound treatment improves the flavor of enzyme hydrolyzed citrus juice Ultrasound treatment significantly enhances the activity
The smell of snail powder is the same as that of perfume
Time of Update: 2020-12-02
that is, during fermentation, cysteine and tryptophan are converted into other substances, speaking of the metabolites of these two amino acids, a strong taste exhaled.
Study: Caffeine addicts can smell their faint coffee aroma.
Time of Update: 2020-09-16
Dr Lorenzo Stafford, of the university's Department of Psychology, who led the study, explained: "We found that the higher the caffeine intake, the faster people recognized the smell of coffee.
Brazilian scientists have developed orchid DNA to make perfumes.
Time of Update: 2020-09-06
, they analyzed in particular the terpenes used in plants to make vegetable essential oils, as well as the odor characteristics of plants. analysis, they found that the gene for an orchid is the same as the gene for a vanilla. in the lab
The seductive aroma of a full wheat spike.
Time of Update: 2020-08-26
Professional guidance, maintenance of implement operation - agricultural experts, technical personnel into the village, maintenance of agricultural machinery, the promotion of mechanized new technologies, to help farmers good and fast to complete the wheat harvest.
The mechanism of tea aroma formation under enzymatic reaction.
Time of Update: 2020-08-07
with other plants, secondary metabolites in tea trees are unique, and these substances not only give tea unique color, aroma and taste quality, but also closely related to human health. polyphenols, amino acids and aromas are the core substances of tea
The effect of low temperature fermentation on the type and content of wine aroma composition.
Time of Update: 2020-07-29
of 0 -5 degrees C, the highest detection of the mass concentration of 48 mg/L; Low temperatures often lead to lower concentrations of advanced alcohols, which are thought to have a positive impact on product quality > > 1.2
Fermentation technology turns yeast into perfume
Time of Update: 2020-06-21
The studio's creative director says this view is not to replace the traditional way of making scented ingredients, but to combine traditional and new ways to apply them to perfumes.
Snail powder smells like? Research proves that the smell of snail powder is the same as perfume
Time of Update: 2020-06-20
In other words, in the fermentation process, cysteine and tryptophan are converted into other substances, talking about the metabolites of these two amino acids, a strong taste.
Sandalwood Perfume Lifting
Time of Update: 2020-06-12
(3) unfolded with chloroform-methanol-water (6:4:0.3) and sprayed 10% ethanol sulfate solution, the hot wind blew.
Wood Perfume Lifts
Time of Update: 2020-06-11
(3) to isopropanol acetate (65:35) to expand, sprayed fennel sulphate ethanol test liquid, hot wind show.
Ding Perfume Lift
Time of Update: 2020-06-11
take the above two liquids each 10 sl, respectively, point in the same polyamide plate, to positive butanol-acetic acid-water (4:1:5), spray 5% aluminum trichloride ethanol solution, under ultraviolet lamp inspection, spot response rate of 80%.
For the first time, my scholars have found that aromas help plants fight cold.
Time of Update: 2020-06-06
Low temperature has a great influence on plant yield and geographical distribution. Adversityconditions such as low temperature can lead to a large accumulation of reactive oxygen free radicals in the plant, which in turn can poison the plant