WordNet
- strong and sharp;"the pungent taste of radishes"; "the acrid smell of burning rubber" (同)acrid
- (physics) the six kinds of quarks (同)flavour
PrepTutorEJDIC
- 舌(鼻)を刺激する,ぴりっとする,つ‐んとする / (批評・機知などの)激しい,鋭い,しんらつな
UpToDate Contents
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- 1. 味覚および嗅覚障害の評価および治療 evaluation and treatment of taste and smell disorders
- 2. 全身麻酔の導入 induction of general anesthesia
- 3. 南京虫 bedbugs
- 4. Anesthesia for tonsillectomy with or without adenoidectomy in children
- 5. Anesthesia for patients with chronic obstructive pulmonary disease
English Journal
- Influence of olive oil phenolic compounds on headspace aroma release by interaction with whey proteins.
- Genovese A1, Caporaso N1, De Luca L1, Paduano A1, Sacchi R1.
- Journal of agricultural and food chemistry.J Agric Food Chem.2015 Apr 22;63(15):3838-50. doi: 10.1021/acs.jafc.5b00148. Epub 2015 Apr 10.
- The release of volatile compounds in an oil-in-water model system obtained from olive oil-whey protein (WP) pairing was investigated by considering the effect of phenolic compounds. Human saliva was used to simulate mouth conditions by retronasal aroma simulator (RAS) analysis. Twelve aroma compound
- PMID 25832115
- Flavor, glucosinolates, and isothiocyanates of nau (Cook's scurvy grass, Lepidium oleraceum) and other rare New Zealand Lepidium species.
- Sansom CE1, Jones VS, Joyce NI, Smallfield BM, Perry NB, van Klink JW.
- Journal of agricultural and food chemistry.J Agric Food Chem.2015 Feb 18;63(6):1833-8. doi: 10.1021/jf505859u. Epub 2015 Feb 6.
- The traditionally consumed New Zealand native plant nau, Cook's scurvy grass, Lepidium oleraceum, has a pungent wasabi-like taste, with potential for development as a flavor ingredient. The main glucosinolate in this Brassicaceae was identified by LC-MS and NMR spectroscopy as 3-butenyl glucosinolat
- PMID 25625566
- Flavor chemistry of lemon-lime carbonated beverages.
- Hausch BJ, Lorjaroenphon Y, Cadwallader KR.
- Journal of agricultural and food chemistry.J Agric Food Chem.2015 Jan 14;63(1):112-9.
- The most potent aroma-active components of Sprite (SP), Sierra Mist (SM), and 7UP (7UP) were identified. Aroma extracts were prepared by liquid–liquid continuous extraction/solvent-assisted flavor evaporation (LLCE/SAFE). Twenty-eight compounds were detected by gas chromatography–olfactometry (G
- PMID 25494537
Japanese Journal
- Genetic Differentiation, Molecular Phylogenetic Analysis, and Ethnobotanical Study of Eutrema japonicum and E. tenue in Japan and E. yunnanense in China
- Yamane Kyoko,Sugiyama Yasuaki,Lu Yuan-Xue,Lű Na,Tanno Kenichi,Kimura Eri,Yamaguchi Hirofumi
- The Horticulture Journal advpub(0), 2015
- … An ethnobotanical survey was conducted among ethnic Chinese in Yunnan Province, and the results indicate that E. yunnanense is not perceived as "hot" in taste, while a pungent flavor is associated with wasabi; …
- NAID 130005091752
- Gas chromatography/mass spectrometry based component profiling and quality prediction for Japanese sake(BREWING AND FOOD TECHNOLOGY)
- Mimura Natsuki,Isogai Atsuko,Iwashita Kazuhiro [他],Bamba Takeshi,Fukusaki Eiichiro
- Journal of bioscience and bioengineering 118(4), 406-414, 2014-10
- … About 300 compounds have been identified in sake, and the contribution of individual components to the sake flavor has been examined at the same time. … Our results showed that 12 sake attributes [ginjo-ka (aroma of premium ginjo sake), grassy/aldehydic odor, sweet aroma/caramel/burnt odor, sulfury odor, sour taste, umami, bitter taste, body, amakara (dryness), aftertaste, pungent/smoothness and appearance] and overall quality were accurately explained by component profiles. …
- NAID 110009865423
- Biosynthesis of geranial, a potent aroma compound in ginger rhizome (Zingiber officinale): Molecular cloning and characterization of geraniol dehydrogenase
- Iijima Yoko,Koeduka Takao,Suzuki Hideyuki,Kubota Kikue
- Plant Biotechnology advpub(0), 2014
- … Fresh ginger (Zingiber officinale) rhizome is characterized by a pleasant citrus aroma and pungent flavor. …
- NAID 130004834254
Related Links
- In this article, I introduce the therapeutic uses of the pungent flavor, which is associated with the element Metal. For those who are not familiar with the word “pungent,” this flavor includes foods and herbs that are acrid, spicy, hot, and ...
- But many of the smaller roles lack the necessary pungent flavor. But not pungent flavors like garlic, which will linger through the day. The mustard plant ingredient itself has a sharp, hot, pungent flavor. The unusual pungent flavors seem to go well with the rich, aromatic green tea.
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★リンクテーブル★
| リンク元 | 「辛味」「pungent taste」 |
| 関連記事 | 「pungent」「flavor」 |
「辛味」
「pungent taste」
「pungent」
- 辛味の
「flavor」
- n.