Papers mentioning apple brandy or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Fermented cowpeas, a traditional Chinese pickle, are valued for their characteristic taste and nutrition. This study examined flavor evolution and microbial dynamics during ferment... Read full abstract on PubMed →
The effects of jujube pretreatment at different roasting temperatures (80-160 °C) on the dynamic changes in free amino acids and volatile organic compounds in jujube wine were eval... Read full abstract on PubMed →
Tea processing is vital for aroma formation of large-leaf yellow tea (LYT), yet the volatile compounds during its processing remain poorly understood. Volatile profiles of LYT thro... Read full abstract on PubMed →
Flavor is an important property affecting consumer acceptance, yet little is known about the correlation between the sensory attributes, volatile compounds, and consumer preference... Read full abstract on PubMed →
Natural butter possesses a mild aroma that can be enhanced through biotransformation into cheese-flavored bases. This study systematically optimized hydrolysis and fermentation con... Read full abstract on PubMed →
Coffee pulp wines were produced through the mixed fermentation of Saccharomyces cerevisiae, and the flavor and sensory characteristics were comparatively evaluated. A total of 87 v... Read full abstract on PubMed →
The aim of this study was to identify the aromatic compounds present in different apple varieties and to gain insights into the changes in the aromatic compounds during ripening. T... Read full abstract on PubMed →
Aging is an important process for improving wine and brandy quality. In this study, the chemical characterization and sensory properties of spine grape brandies were compared after... Read full abstract on PubMed →
<i>Herpetospermum pedunculosum</i> (Ser.) C. B. Clarke (Family Cucurbitaceae) is a dioecious plant and has been used as a traditional Tibetan medicine for the treatment of hepatobi... Read full abstract on PubMed →
This study aimed to explore the dynamic variations in the phenolic and volatile organic compounds of sugarcane vinegar subjected to different production processes. The determinatio... Read full abstract on PubMed →
To investigate the core fungal community succession and its effects of volatile compound production during different stages (D-1, D-2, D-3, E-4, E-5, and E-6) of Hengshui Laobaigan... Read full abstract on PubMed →
Jiuqu is one of the important raw materials for brewing Chinese rice wine (Huangjiu), often known as the "bone of wine". In this study, the microbial community and flavor substance... Read full abstract on PubMed →
The Chishui River basin is the main production area of the sauce-flavor Baijiu. Due to the particularity of sauce-flavor Baijiu technology, a large site of workshops needs to be bu... Read full abstract on PubMed →
In this study, the intrinsic properties of jujube were modified through co-fermentation with three non-Saccharomyces yeasts and Lactiplantibacillus plantarum to solve the stickines... Read full abstract on PubMed →
Pharmaceutical compounds at trace concentrations are found in the environment, especially in drinking water and food, posing significant negative effects on humans as well as on an... Read full abstract on PubMed →
BACKGROUND: Although grape wines have firmly dominated the production and consumption markets of fruit wines, raspberry, strawberry, and mulberry have been utilized to make wines b... Read full abstract on PubMed →
A headspace-solid-phase micro-extraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) method has been developed to quantify a range of volatile compounds in Hunter Valley S... Read full abstract on PubMed →
This study investigated the effect of both the degree of ripening of the olive fruit and irrigation management-rain-fed, two different regulated deficit irrigations (RDI), the meth... Read full abstract on PubMed →
The calix[4] open-chain crown ether, 5,11,17,23-tetra-tert-butyl-25,27-di(2-allyloxyethoxyl)-26,28-dihydroxycalix[4]arene was synthesized and used for preparation of solid-phase mi... Read full abstract on PubMed →
3-(Trimethoxysilyl)propyl methacrylate (TMSPMA) was first used as precursor as well as selective stationary phase to prepare the sol-gel-derived TMSPMA-hydroxyl-terminated silicone... 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.