Peer-Reviewed Research Database

Brandy — 264 papers

Papers mentioning 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.

Top Contributing Institutions

Where the brandy research comes from

paper count of indexed corpus · via OpenAlex

Chinese Academy of Agricultural Sciences

Beijing Technology and Business University

Ministry of Agriculture and Rural Affairs

Shanghai Institute of Technology

China Agricultural University

Université de Bordeaux

Chinese Academy of Sciences

Guizhou University

Try linalool chocolate aroma odor threshold maillard reaction truffle pyrazine aeda

2025 Food chemistry gc ms

Mitigating agricultural losses from wine grape exposure to wildfire smoke by distillation and barrel maturation: Sensory and chemical profiles of brandy spirit made from smoke tainted grapes.

Rising global temperatures and altered rainfall patterns are increasing the risk of wildfires that pose viticultural challenges due to grape contamination by smoke containing volat... Read full abstract on PubMed →

PMID: 40222139 DOI: 10.1016/j.foodchem.2025.144153

2025 aroma analysis

Characterization of fermentation parameters, volatile compounds and microbial community structure of fermented grains in the upper and lower layers during strong-flavor Baijiu fermentation.

Strong-flavor Baijiu (SFB) is produced using a solid-state fermentation system, but the impact of stratified fermented grains on fermentation remains unclear. Therefore, in a typic... Read full abstract on PubMed →

PMID: 41003900 DOI: 10.1186/s40643-025-00916-2 Full text on PMC

2025 gc ms

Volatile Compounds and Fatty Acids of Mutton Carrot Filling During Dynamic Steaming Investigated Based on GC-MS and GC-IMS Analyses.

To investigate the impact of varying steaming durations on the flavor characteristics of mutton and carrot stuffing, dynamic changes in volatile organic compounds (VOCs) and fatty... Read full abstract on PubMed →

PMID: 40361619 DOI: 10.3390/foods14091535 Full text on PMC

2025 aroma analysis

Impact of Polygonum orientale L. flower addition on microbial community of Xiaoqu and volatile compounds of Huangjiu in Fangxian, China.

Fangxian Huangjiu is a Chinese rice wine fermented by the unique local starter Xiaoqu with the addition of Polygonum orientale L. (P. orientale L.) flower. This resea... Read full abstract on PubMed →

PMID: 40196326 DOI: 10.1007/s10068-025-01829-8 Full text on PMC

2024 Molecules (Basel, Switzerland) aroma analysis

Chemical and Sensory Profile of Grape Distillates Aged in Quercus alba Casks Previously Used for Sherry Wine or Brandy.

This work investigates the influence of oak-cask ageing on the chemical composition and sensory profile of a variety of grape distillates. Wine spirit, wine distillate, neutral alc... Read full abstract on PubMed →

PMID: 39598692 DOI: 10.3390/molecules29225303 Full text on PMC

2024 aeda

Evaluation of the effect of Torulaspora delbrueckii on important volatile compounds in navel orange original brandy using E-nose combined with HS-SPME-GC-MS.

Simultaneous inoculation of non-Saccharomyces cerevisiae during the alcoholic fermentation process has been found to be an effective strategy for enhancing wine flavor. This study... Read full abstract on PubMed →

PMID: 38754349 DOI: 10.1016/j.foodchem.2024.139625

2024 aeda

Identification of Key Volatile Compounds in Tilapia during Air Frying Process by Quantitative Gas Chromatography-Ion Mobility Spectrometry.

Air frying as a new roasting technology has potential for roasted fish production. In this study, the changes in volatile compounds (VCs) during air frying of tilapia were studied... Read full abstract on PubMed →

PMID: 39339511 DOI: 10.3390/molecules29184516 Full text on PMC

2023 Sensors (Basel, Switzerland) aroma analysis

FT-Raman Methodology Applied to Study the Effect of Time and Type of Seasoning in the Crafting of Sherry Casks® Used in the Aging of Brandy De Jerez.

Brandy de Jerez is a grape-derived spirit produced in Southern Spain with specific characteristics that come from the casks where it is produced, which must have previously contain... Read full abstract on PubMed →

PMID: 37960664 DOI: 10.3390/s23218962 Full text on PMC

2017 Chirality gc ms

Distribution of enantiomers of volatile organic compounds in selected fruit distillates.

The enantiomer ratios of chiral volatile organic compounds in fruit distillates were determined by multidimensional gas chromatography using solid-phase microextraction (SPME) as a... Read full abstract on PubMed →

PMID: 28009446 DOI: 10.1002/chir.22669

2015 Journal of agricultural and food chemistry threshold study

Decoding the combinatorial aroma code of a commercial Cognac by application of the sensomics concept and first insights into differences from a German brandy.

In the volatile fraction isolated from a commercial Cognac by means of extraction/SAFE distillation, 39 odor-active areas were detected, among which (E)-β-damascenone showed the hi... Read full abstract on PubMed →

PMID: 25641554 DOI: 10.1021/jf506307x

2014 Journal of the science of food and agriculture sensory panel

Grape brandy production, composition and sensory evaluation.

Grape brandy is a spirit drink produced by wine distillation and is matured in wooden casks. According to legislation, it can be characterised by the geographical area where the gr... Read full abstract on PubMed →

PMID: 24037649 DOI: 10.1002/jsfa.6377

2005 Journal of agricultural and food chemistry gc ms

Typification of cider brandy on the basis of cider used in its manufacture.

A study of typification of cider brandies on the basis of the origin of the raw material used in their manufacture was conducted using chemometric techniques (principal component a... Read full abstract on PubMed →

PMID: 15826061 DOI: 10.1021/jf0481554

2024 pharmacology

Impact of Wall Material-to-Active Ratio in the Stability of Spray-Dried Ascorbic Acid Using Maltodextrin and Gum Arabic.

Encapsulation revolutionizes industries through enhanced stability, controlled release, and targeted performance of active ingredients. The novel aspect of this study explores the... Read full abstract on PubMed →

PMID: 39124996 DOI: 10.3390/molecules29153587 Full text on PMC

2024 unrelated

Modulating acid sites in Y zeolite for valorisation of furfural to get γ-valerolactone.

Furfural is a biomass-derived platform molecule that can be converted into a variety of useful products. Catalysts having appropriate balance between Lewis and Brønsted acid sites... Read full abstract on PubMed →

PMID: 38979450 DOI: 10.1039/d4ra03113j Full text on PMC

2024 unrelated

Zirconium Phosphate-Pillared Zeolite MCM-36 for Green Production of γ-Valerolactone from Levulinic Acid via Catalytic Transfer Hydrogenation.

γ-valerolactone (GVL), derived from biomass, is a crucial platform compound for biofuel synthesis and various industrial applications. Current methods for synthesizing GVL involve... Read full abstract on PubMed →

PMID: 39202858 DOI: 10.3390/molecules29163779 Full text on PMC

2021 other

Effect of Vitamin C Source on Its Stability during Storage and the Properties of Milk Fermented by Lactobacillus rhamnosus.

The enrichment of commonly consumed foods with bioactive components might be helpful in promoting health and reducing the risk of disease, so the enrichment of probiotic fermented... Read full abstract on PubMed →

PMID: 34684768 DOI: 10.3390/molecules26206187 Full text on PMC

2021 unrelated

One-step upgrading of bio-based furfural to γ-valerolactone via HfCl4-mediated bifunctional catalysis.

γ-Valerolactone (GVL) is an attractive biomass-derived platform molecule that plays an important role in the production of biofuels and biopolymers. The synthesis of GVL from renew... Read full abstract on PubMed →

PMID: 35493184 DOI: 10.1039/d1ra05637a Full text on PMC

2021 other

Direct use of the solid waste from oxytetracycline fermentation broth to construct Hf-containing catalysts for Meerwein-Ponndorf-Verley reactions.

The oxytetracycline fermentation broth residue (OFR) is an abundant solid waste in the fermentation industry, which is hazardous but tricky to treat. The resource utilization of th... Read full abstract on PubMed →

PMID: 35423929 DOI: 10.1039/d1ra01738a Full text on PMC

2020 other

Effect of Basil Leaves and Wheat Bran Water Extracts on Antioxidant Capacity, Sensory Properties and Microbiological Quality of Shredded Iceberg Lettuce during Storage.

The effect of basil leaf (BLE) and wheat bran (WBE) extracts (potent anti-browning agents), on the phenolic content, antioxidant potential, microbiological quality, and consumer qu... Read full abstract on PubMed →

PMID: 32344615 DOI: 10.3390/antiox9040355 Full text on PMC

2017 unrelated

Porous Ti/Zr Microspheres for Efficient Transfer Hydrogenation of Biobased Ethyl Levulinate to γ-Valerolactone.

γ-Valerolactone (GVL) is one of the versatile platform molecules and biofuel additives derived from the lignocellulosic biomass. Herein, the efficient synthesis of GVL from biobase... Read full abstract on PubMed →

PMID: 31457487 DOI: 10.1021/acsomega.6b00469 Full text on PMC

All paper metadata — titles, authors, journals, years, DOIs — is public bibliographic information. Abstract snippets shown are truncated to fewer than 200 characters and link to the original source on PubMed or the publisher. We never reproduce full text.

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.