Papers mentioning anise or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Anethole, a naturally-occurring aromatic phenylpropene compound, is commonly present in the essential oils derived from botanically diverse plants, including anise, star anise, fen... Read full abstract on PubMed →
Clove (Syzygium aromaticum) is one of the most commonly used spices in stewed beef to enrich and improve its aroma during the stewing process. Gas chromatography ion mobility spect... Read full abstract on PubMed →
Dermanyssus gallinae is the primary ectoparasite associated with laying poultry, and is usually controlled with chemical acaricides, which lead to the development of drug resistanc... Read full abstract on PubMed →
Sensory and phytochemical analyses were conducted on sweet basil (Ocimum basilicum L.) to investigate the impact of volatile and phenolic compounds on aroma, taste, and flavor by m... Read full abstract on PubMed →
Fixation is a necessary step in bamboo leaf powder processing and plays a decisive role in determining its color, aroma, and taste. It is irreplaceable for maintaining quality, sta... Read full abstract on PubMed →
Volatile, or essential, oils are the principal odorous components of certain plant species and constitute aliphatic and aromatic compounds in the oils' natural mix. The aromatic co... Read full abstract on PubMed →
Spices play a crucial role in shaping the characteristic flavor of marinated meat products. This study systematically compared the effects of physical crushing, vacuum nano-collisi... Read full abstract on PubMed →
The Apiaceae family contains many species used as food, spice and medicinal purposes. Different parts of plants including seeds could be used to obtain essential (EO) oils from mem... Read full abstract on PubMed →
Pre-fermentation treatment has an important impact on the color, aroma, taste, and other characteristics of fruit wine. To discover suitable pre-treatment techniques and conditions... Read full abstract on PubMed →
Sensory descriptive analysis of aged feng-flavored Baijiu liquor indicated notable differences in samples of different ages. The samples of freshly distilled Baijiu and those with... Read full abstract on PubMed →
Fermented soy foods can effectively improve the unpleasant odor of soybean and reduce its anti-nutritional factors while forming aromatic and bioactive compounds. However, a differ... Read full abstract on PubMed →
Various citrus fruits' flavor compounds were analyzed using an electronic sensor (E-sensor), and odor-active compounds were identified using gas chromatography-mass spectrometry-ol... Read full abstract on PubMed →
The growing trend in fruit wine production reflects consumers' interest in novel, diverse drinking experiences and the increasing demand for healthier beverage options. Fruit wines... Read full abstract on PubMed →
A fully plant-based wall material, quinoa protein isolate-gum Arabic (QPI-GA) complex coacervate, was developed for stability improvement of different spice essential oils (EOs): S... Read full abstract on PubMed →
The quality of sea cucumber is closely associated with its processing technology. In this study, the response surface methodology (RSM) was employed to optimize the thermal process... Read full abstract on PubMed →
There is increasing pressure to identify natural feed additives to mitigate methane emissions from livestock systems. Our objective was to investigate the effects of essential oils... Read full abstract on PubMed →
Alkenylbenzenes are potentially toxic (genotoxic and carcinogenic) compounds present in plants such as basil, tarragon, anise star and lemongrass. These plants are found in various... Read full abstract on PubMed →
In this paper, the influence of flavour modification, artificially induced, on consumer acceptability of apple fruit is studied. The method consists of modifying the flavour of a r... Read full abstract on PubMed →
Phenylpropenes such as eugenol, chavicol, estragole, and anethole contribute to the flavor and aroma of a number of important herbs and spices. They have been shown to function as... Read full abstract on PubMed →
Mead, one of the oldest fermented drinks, is derived from the fermentation of diluted honey by yeasts. In the context of wine production, several procedures are applied to stabiliz... Read full abstract on PubMed →
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Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.