Papers mentioning apple or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Soybean oil is the second most produced edible vegetable oil and is used for many edible and industrial materials. Unfortunately, it has the disadvantage of 'reversion flavor' unde... Read full abstract on PubMed →
The aromas of Longjing tea samples (Qiantang, Yuezhou, and Shifeng) of different grades and origins were comparatively analyzed by gas chromatography–mass spectrometry–olfactometry... Read full abstract on PubMed →
Cytochrome P450 enzymes are monooxygenases widely diffused in nature ranging from viruses to man. They can catalyze a very wide range of reactions, including the ketonization of C-... Read full abstract on PubMed →
The flavor quality of jiupei gradually decreased with the increase of cellar height. In this study, high-throughput sequencing, metabolomics and HS-SPME-GC-MS techniques were used... Read full abstract on PubMed →
Choice of harvest date can modulate the aroma intensity of herbaceous/vegetal, fresh fruit and cooked fruit nuances, thus helping the winemaker to produce wine of different styles... Read full abstract on PubMed →
In the study, the physical characteristics, nutritional composition, mineral elements, volatile substances, and serum biochemistry of common carp (Cyprinus carpio) after rearing fo... Read full abstract on PubMed →
In this study, we evaluated the caprylic acid-based oil-in-water (O/W) emulsion-assisted extraction of lycopene from tomatoes. Emulsion-assisted extraction was performed using two... Read full abstract on PubMed →
This study evaluated the impact of closure type on unoaked 100 %-Merlot, oak-aged 70%-Merlot/30%-Cabernet Sauvignon, and 30%-Merlot/70%-Cabernet Sauvignon during a 10 year period.... Read full abstract on PubMed →
Rotundone, an oxygenated sesquiterpene compound, responsible for the peppery aroma. The importance of the rotundone in the flavor industry warrants search for the precursor genes i... Read full abstract on PubMed →
Vanillyl alcohol (VA), which is abundant in Vanilla bean, has strong antioxidant activity. However, the use of VA in the food and cosmetics industries is limited, due to its low so... Read full abstract on PubMed →
The aim of this study was to improve our knowledge on the chemical markers of Cognac aromas. We report results concerning the distribution and sensorial impact of 3-methyl-2,4-nona... Read full abstract on PubMed →
ABSTRACT: Listeria monocytogenes is a common foodborne pathogen that cause life-threatening infection with high mortality rates. Biofilm development of L. monocytogenes decreases i... Read full abstract on PubMed →
Bactericidal activity of caprylic acid (CA) and hydrogen peroxide (HP) was investigated in this study in order to design a suitable formulation for use in the food-processing indus... Read full abstract on PubMed →
(-)-Rotundone, a sesquiterpenoid that has a characteristic woody and peppery odor, is a key aroma component of spicy foodstuffs, such as black pepper and Australian Shiraz wine. (-... Read full abstract on PubMed →
This work reports the identification of volatile compounds involved in the particular and atypical flavor detected in Vitis vinifera red Merlot and Cabernet Sauvignon wines made wi... Read full abstract on PubMed →
A novel stereoisomer of rotundone, 3-epi-rotundone, was identified in the aroma of grapefruit, orange, apple, and mango. 3-epi-Rotundone was prepared by the isomerization of rotund... Read full abstract on PubMed →
Aroma extract dilution analyses of the aromas of peels and juices of white and pink grapefruits revealed that rotundone, responsible for peppery, spicy, and woody odors, was detect... Read full abstract on PubMed →
A beany and green off-odor is developed in soy bean oil (SBO) under light-induced oxidative conditions. 3-Methyl-2,4-nonanedione (3-MND) was inferred as the compound responsible fo... Read full abstract on PubMed →
Rotundone is a sesquiterpene that gives grapes and wine a desirable 'peppery' aroma. Previous research has reported that growing grapevines in a cool climate is an important factor... Read full abstract on PubMed →
Research in obesity and metabolic disorders that involve intestinal microbiota demands reliable methods for the precise measurement of the short-chain fatty acids (SCFAs) and branc... 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.