Peer-Reviewed Research Database

Cider — 233 papers

Papers mentioning cider 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 cider research comes from

paper count of indexed corpus · via OpenAlex

Chinese Academy of Agricultural Sciences

Beijing Technology and Business University

Jiangnan University

State Key Laboratory of Food Science and Technology

Northwest A&F University

Ministry of Agriculture and Rural Affairs

Shanghai Institute of Technology

Technical University of Munich

Try linalool chocolate aroma odor threshold maillard reaction truffle pyrazine aeda

2020 Food research international (Ottawa, Ont.) other

Gynura bicolor DC. (Okinawa spinach): A comprehensive review on nutritional constituents, phytochemical compounds, utilization, health benefits, and toxicological evaluation.

Functional food plants are nature's gift to human beings to help them battle against various ailments for thousands of years. With the global pursuit of improving the quality of li... Read full abstract on PubMed →

PMID: 32517927 DOI: 10.1016/j.foodres.2020.109222

2023 Food chemistry: X gc ms

Improving the aging aroma profiles of Italian Riesling and Petit Verdot Wines: Impact of spontaneous and inoculated fermentation processes.

The study employed gas chromatography-ion mobility spectrometry to differentiate between wines undergoing spontaneous fermentation and inoculated fermentation, with aging periods o... Read full abstract on PubMed →

PMID: 37954144 DOI: 10.1016/j.fochx.2023.100978 Full text on PMC

2019 Scientific reports gc ms

Volatile scents of influenza A and S. pyogenes (co-)infected cells.

Influenza A is a serious pathogen itself, but often leads to dangerous co-infections in combination with bacterial species such as Streptococcus pyogenes. In comparison to classica... Read full abstract on PubMed →

PMID: 31827195 DOI: 10.1038/s41598-019-55334-0 Full text on PMC

2015 Food chemistry aeda

Volatile flavor compounds, total polyphenolic contents and antioxidant activities of a China gingko wine.

The volatile compounds in gingko wine, a novel functional wine, were extracted by head-space solid phase micro-extraction (SPME) and analyzed by gas chromatography-mass spectrometr... Read full abstract on PubMed →

PMID: 25842306 DOI: 10.1016/j.foodchem.2015.02.120

2025 Food research international (Ottawa, Ont.) aroma analysis

Exploring the impact mechanisms on different mechanized airing approaches during second round heap fermentation of sauce-flavor Baijiu: From physicochemical parameters, microbial diversity to volatile flavor compounds.

The airing process of sauce-flavor Baijiu is a critical operation that serves the functions of cooling, homogenizing, and facilitating microbial proliferation and metabolism. Compr... Read full abstract on PubMed →

PMID: 39658161 DOI: 10.1016/j.foodres.2024.115359

2024 Insects other

The Fumigation Toxicity of Three Benzoate Compounds against Phosphine-Susceptible and Phosphine-Resistant Strains of Rhyzopertha dominica and Sitophilus oryzae.

Phosphine (PH3) has been widely used as a fumigant in food storage, but increasing PH3 resistance in major pests makes finding alternative fumigants urgent. Methyl benzoate (MBe),... Read full abstract on PubMed →

PMID: 39057210 DOI: 10.3390/insects15070477 Full text on PMC

2020 Food chemistry aeda

Evolution of the key odorants and aroma profiles in traditional Laowuzeng baijiu during its one-year ageing.

Changes of key odorants and aroma profiles of Chinese Laowuzeng baijiu during its one-year ageing were determined by HS-SPME-AEDA and direct injection-AEDA (DI-AEDA). Ethyl hexanoa... Read full abstract on PubMed →

PMID: 31816535 DOI: 10.1016/j.foodchem.2019.125898

2020 Heliyon other

Evaluating cytotoxicity of methyl benzoate in vitro.

Methyl benzoate (MB) is a small, hydrophobic organic compound that is isolated from the freshwater fern, Salvinia molesta. Because of its pleasant odor, it has been used as a fragr... Read full abstract on PubMed →

PMID: 32055740 DOI: 10.1016/j.heliyon.2020.e03351 Full text on PMC

2025 Food chemistry: X sensory panel

Impact of combined grape maturity and selected Saccharomyces cerevisiae on flavor profiles of young 'cabernet sauvignon' wines.

Grape maturity and yeast strains are crucial to determining young wine quality. This study evaluates the impact of three grape maturity levels with sugar contents of 22, 25, and 28... Read full abstract on PubMed →

PMID: 39758064 DOI: 10.1016/j.fochx.2024.102066 Full text on PMC

2006 Journal of chromatography. A gc ms

Solid-phase dynamic extraction for the enrichment of polar volatile organic compounds from water.

Headspace solid-phase dynamic extraction coupled to gas chromatography-mass spectrometry (HS-SPDE-GC/MS) was evaluated for the trace determination of polar volatile organic compoun... Read full abstract on PubMed →

PMID: 16530775 DOI: 10.1016/j.chroma.2006.02.061

2006 International journal of food microbiology other

Volatile metabolite production of spoilage micro-organisms on a mixed-lettuce agar during storage at 7 degrees C in air and low oxygen atmosphere.

This paper describes the volatile metabolite production of spoilage bacteria (Pantoea agglomerans and Rahnella aquatilis) and spoilage yeasts (Pichia fermentans and Cryptococcus la... Read full abstract on PubMed →

PMID: 16860421 DOI: 10.1016/j.ijfoodmicro.2006.06.018

2007 Journal of agricultural and food chemistry aroma analysis

Ethyl hexanoate transfer modeling in carrageenan matrices for determination of diffusion and partition properties.

Aroma compound properties in food matrices, such as volatility and diffusivity, have to be determined to understand the effect of composition and structure on aroma release and per... Read full abstract on PubMed →

PMID: 17419636 DOI: 10.1021/jf0626415

2026 Food chemistry gc ms

Changes in ginseng wine flavor characteristics during fermentation with Saccharomyces cerevisiae.

Fermentation affects ginseng wine flavors. In this study, the kinetic profiles of volatile and non-volatile flavor compounds generated during the fermentation of ginseng wine were... Read full abstract on PubMed →

PMID: 41950702 DOI: 10.1016/j.foodchem.2026.149148

2025 Food chemistry gc ms

Revealing key aroma compounds and the potential metabolic pathways in sea buckthorn berries.

To clarify the aromatic compounds of sea buckthorn and their formation pathways, the key aroma compounds in Hippophae rhamnoides subsp. sinensis were determined first. There were 2... Read full abstract on PubMed →

PMID: 39986073 DOI: 10.1016/j.foodchem.2025.143430

2023 Pest management science other

Olfactory behavioral responses of two Drosophila species and their pupal parasitoid to volatiles from bananas.

BACKGROUND: Behavior-based manipulation is an essential part of Drosophila integrated pest management (IPM). Effective compounds are useful for improving the efficiency of baits an... Read full abstract on PubMed →

PMID: 37357260 DOI: 10.1002/ps.7628

2024 Food microbiology aroma analysis

A comparative study to investigate the individual contribution of metabolic and physical interaction on volatiles formation in the mixed fermentation of Torulaspora delbrueckii and Saccharomyces cerevisiae.

It is well-known that the co-inoculation of Saccharomyces cerevisiae and non-Saccharomyces strains can modulate and improve the aromatic quality of wine through their multi-level i... Read full abstract on PubMed →

PMID: 38225043 DOI: 10.1016/j.fm.2023.104460

2024 Current research in food science other

Characteristics and correlation of flavor substances and hangover indexes in Chinese baijiu during storage.

It is generally believed that there is a great relationship between hangover and the age of Baijiu. However, what factors make Baijiu (stored for a long time) feel better after dri... Read full abstract on PubMed →

PMID: 39498460 DOI: 10.1016/j.crfs.2024.100887 Full text on PMC

2017 Journal of the science of food and agriculture aroma analysis

Changes in volatile composition and sensory attributes of wines during alcohol content reduction.

A desirable sensory profile is a major consumer driver for wine acceptability and should be considered during the production of reduced-alcohol wines. Although various viticultural... Read full abstract on PubMed →

PMID: 27098726 DOI: 10.1002/jsfa.7757

2020 Food science & nutrition aeda

Changes in the physicochemical components, polyphenol profile, and flavor of persimmon wine during spontaneous and inoculated fermentation.

Changes in the oenological parameters, total phenols, total flavonoids, and individual phenols of persimmon during spontaneous and inoculated fermentation were investigated. The vo... Read full abstract on PubMed →

PMID: 32566190 DOI: 10.1002/fsn3.1560 Full text on PMC

2025 Microbiome other

Akkermansia muciniphila and its metabolite propionic acid maintains neuronal mitochondrial division and autophagy homeostasis during Alzheimer's disease pathologic process via GPR41 and GPR43.

BACKGROUND: Alzheimer's disease (AD) is a prevalent neurodegenerative disease (ND). In recent years, multiple clinical and animal studies have shown that mitochondrial dysfunction... Read full abstract on PubMed →

PMID: 39833898 DOI: 10.1186/s40168-024-02001-w 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.