View in EDS

Smelling saltiness: Retronasal aroma compounds contributing to saltiness perception in Nanjing water-boiled salted duck.

Saved in:
Bibliographic Details
Title: Smelling saltiness: Retronasal aroma compounds contributing to saltiness perception in Nanjing water-boiled salted duck.
Authors: Hou J; College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 211800, China., Zheng Y; College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 211800, China., Huang T; Jiangsu Research Center for Livestock and Poultry Products Processing Engineering Technology, Nanjing Huangjiaoshou Food Science and Technology Co., Ltd.,Nanjing, Jiangsu 211200, China., Hua Y; College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 211800, China., Li G; College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 211800, China., Liu X; College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan 450001, China., Huang M; College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 211800, China. Electronic address: mhuang@njau.edu.cn.
Source: Food research international (Ottawa, Ont.) [Food Res Int] 2026 Jun 01; Vol. 233 (Pt 2), pp. 119020. Date of Electronic Publication: 2026 Mar 21.
Publication Type: Journal Article
Journal Info: Publisher: Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science Country of Publication: Canada NLM ID: 9210143 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7145 (Electronic) Linking ISSN: 09639969 NLM ISO Abbreviation: Food Res Int Subsets: MEDLINE
Database: MEDLINE Ultimate
FullText Text:
  Availability: 0
Header DbId: mdl
DbLabel: MEDLINE Ultimate
An: 41956675
AccessLevel: 2
PubType: Academic Journal
PubTypeId: academicJournal
PreciseRelevancyScore: 0
IllustrationInfo
Items – Name: Title
  Label: Title
  Group: Ti
  Data: Smelling saltiness: Retronasal aroma compounds contributing to saltiness perception in Nanjing water-boiled salted duck.
– Name: Author
  Label: Authors
  Group: Au
  Data: <searchLink fieldCode="AU" term="%22Hou+J%22">Hou J</searchLink>; College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 211800, China.<br /><searchLink fieldCode="AU" term="%22Zheng+Y%22">Zheng Y</searchLink>; College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 211800, China.<br /><searchLink fieldCode="AU" term="%22Huang+T%22">Huang T</searchLink>; Jiangsu Research Center for Livestock and Poultry Products Processing Engineering Technology, Nanjing Huangjiaoshou Food Science and Technology Co., Ltd.,Nanjing, Jiangsu 211200, China.<br /><searchLink fieldCode="AU" term="%22Hua+Y%22">Hua Y</searchLink>; College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 211800, China.<br /><searchLink fieldCode="AU" term="%22Li+G%22">Li G</searchLink>; College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 211800, China.<br /><searchLink fieldCode="AU" term="%22Liu+X%22">Liu X</searchLink>; College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan 450001, China.<br /><searchLink fieldCode="AU" term="%22Huang+M%22">Huang M</searchLink>; College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 211800, China. Electronic address: mhuang@njau.edu.cn.
– Name: TitleSource
  Label: Source
  Group: Src
  Data: <searchLink fieldCode="JN" term="%229210143%22">Food research international (Ottawa, Ont.)</searchLink> [Food Res Int] 2026 Jun 01; Vol. 233 (Pt 2), pp. 119020. <i>Date of Electronic Publication: </i>2026 Mar 21.
– Name: TypePub
  Label: Publication Type
  Group: TypPub
  Data: Journal Article
– Name: TitleSource
  Label: Journal Info
  Group: Src
  Data: <i>Publisher: </i><searchLink fieldCode="PB" term="%22Published+on+behalf+of+the+Canadian+Institute+of+Food+Science+and+Technology+by+Elsevier+Applied+Science%22">Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science </searchLink><i>Country of Publication: </i>Canada <i>NLM ID: </i>9210143 <i>Publication Model: </i>Print-Electronic <i>Cited Medium: </i>Internet <i>ISSN: </i>1873-7145 (Electronic) <i>Linking ISSN: </i><searchLink fieldCode="IS" term="%2209639969%22">09639969 </searchLink><i>NLM ISO Abbreviation: </i>Food Res Int <i>Subsets: </i>MEDLINE
PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=mdl&AN=41956675
RecordInfo BibRecord:
  BibEntity:
    Identifiers:
      – Type: doi
        Value: 10.1016/j.foodres.2026.119020
    Languages:
      – Code: eng
        Text: English
    PhysicalDescription:
      Pagination:
        StartPage: 119020
    Titles:
      – TitleFull: Smelling saltiness: Retronasal aroma compounds contributing to saltiness perception in Nanjing water-boiled salted duck.
        Type: main
  BibRelationships:
    HasContributorRelationships:
      – PersonEntity:
          Name:
            NameFull: Hou J
      – PersonEntity:
          Name:
            NameFull: Zheng Y
      – PersonEntity:
          Name:
            NameFull: Huang T
      – PersonEntity:
          Name:
            NameFull: Hua Y
      – PersonEntity:
          Name:
            NameFull: Li G
      – PersonEntity:
          Name:
            NameFull: Liu X
      – PersonEntity:
          Name:
            NameFull: Huang M
    IsPartOfRelationships:
      – BibEntity:
          Dates:
            – D: 01
              M: 06
              Text: 2026 Jun 01
              Type: published
              Y: 2026
          Identifiers:
            – Type: issn-electronic
              Value: 1873-7145
          Numbering:
            – Type: volume
              Value: 233
            – Type: issue
              Value: Pt 2
          Titles:
            – TitleFull: Food research international (Ottawa, Ont.)
              Type: main
ResultId 1