Papers mentioning dill or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
The effects of cooking modes [cooking in stainless-steel pot (SS), ceramic pot (CP), and electrical ceramic stewpot (EC) with different stewing time] on chemical compositions, whit... Read full abstract on PubMed →
Two rootstock crosses of sweet melon and watermelon (Cucurbita moschata × Cucurbita maxima hybrids), 'Kickstart' and 'Carnivor', grafted onto four melon cultivars (cantaloups; 'Maj... Read full abstract on PubMed →
Bacterial adhesion and evolution at the oil-water interface are important for a broad range of applications such as food manufacturing and microbial-enhanced oil recovery, etc. How... Read full abstract on PubMed →
The essential oil of Thymus vulgaris consists of a complex blend of mono- and sesquiterpenes that provides the plant with its characteristic aromatic odor. Several chemotypes have... Read full abstract on PubMed →
BACKGROUND: Many herbivore-induced volatiles have been proven to act as signaling compounds to regulate nearby plant defense responses. However, the precise roles of key volatiles... Read full abstract on PubMed →
Volatile emissions from 22 bryophyte species from Peninsular Malaysia were collected using a dynamic headspace technique and analyzed by gas chromatography-mass spectrometry (GC-MS... Read full abstract on PubMed →
Microbial volatile organic compounds (mVOCs) can serve as a communication channel among microorganisms, insects and plants, making them important in ecosystem. In order to understa... Read full abstract on PubMed →
2-Isopropyl-3-methoxypyrazine (IPMP), 2-Isobutyl-3-methoxypyrazine (IBMP), and 2,4,6-Trichloroanisole (TCA) are the primary emerging taste and odor (T&O) compounds in water systems... Read full abstract on PubMed →
The volatile compounds in three Lang baijiu ("Honghualangshi, Y1", "Langjiulangge, Y2", and "Laolangjiu, Y3") were identified by gas chromatography-olfactometry (GC-O), gas chromat... Read full abstract on PubMed →
The occurrence of algal taste and odor (T&O) compounds was investigated in three Swiss lakes which exhibit different nutrient levels from eutrophic to oligotrophic (Lake Greifensee... Read full abstract on PubMed →
Dynamic interactions among aroma compounds, especially odorant masking, constitute key determinants of the intricate flavor profiles of thermally processed foods. However, the mole... Read full abstract on PubMed →
This research focused on the oral perception of naturally occurring chemical food compounds that are used in the pharma and food industries due to their pharmacological properties.... Read full abstract on PubMed →
L-menthol-containing food products generally show the flavor loss during storage due to their high volatility. The hydrophobicity of L-menthol also causes the inadequate flavor rel... Read full abstract on PubMed →
Drying is an important process that can impart a different flavor to dried fish. The differences and sources of flavor of semi-dried golden pompano at different drying temperatures... Read full abstract on PubMed →
Fragrances have been widely used in many customer products to improve the sensory quality and cover flavor defects. The key to the successful application of fragrance is to realize... Read full abstract on PubMed →
Various essential oils from plants and fragrance components such as monoterpenes have been discovered to reduce spontaneous movements in mice; thus, it has been made clear that the... Read full abstract on PubMed →
l-Menthyl α-D-glucopyranoside (α-MenG) is a glycoside derivative of l-menthol with improved water-solubility and new flavor property as a food additive. α-MenG can be synthesized t... Read full abstract on PubMed →
INTRODUCTION: Despite the longstanding use and popularity of menthol as a flavorant in tobacco products, its sensory interactions with inhaled nicotine have never been measured ind... Read full abstract on PubMed →
Pentadecane is an organic compound that is made up of primarily carbon and hydrogen atoms. Pentadecane is a floral volatile found in many different plants and essential oils and al... Read full abstract on PubMed →
The influence of flavor compound-compound interactions on flavor release properties and flavor perception in hard candy was investigated. Hard candies made with two different modes... Read full abstract on PubMed →
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.