Papers mentioning gin or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
This study successfully developed a botanical-type Lujiu product based on Jiang-flavor Baijiu (BTLJF) with a distinctive flavor profile. The aroma composition was systematically in... Read full abstract on PubMed →
Aroma is an important indicator for evaluating the quality of baijiu. In this study, we determined the aroma-active compounds in four representative brands of strong-aroma baijiu f... Read full abstract on PubMed →
Alcohol level is a critical quality parameter in Chinese baijiu, significantly influencing its flavor profile, sensory characteristics, and overall quality, which in turn affect co... Read full abstract on PubMed →
<b>Background</b>: Post-production storage plays a pivotal role in developing the characteristic flavor profile of <i>Baijiu</i>, a traditional alcoholic beverage in China. While a... Read full abstract on PubMed →
Methanol is a toxic alcohol contained in alcoholic beverages as a natural byproduct of fermentation or added intentionally to counterfeits to increase profit. To ensure consumer sa... Read full abstract on PubMed →
This study endeavors to examine the levels of risk factors in alcoholic beverages and propose mitigation strategies. GC-MS analysis was utilized to assess risk factors in various d... Read full abstract on PubMed →
The effects of fermentation with lactic acid bacteria (LAB) and yeast on the aroma of samples were analyzed in this work. The volatile features of different soybean hydrolysates we... Read full abstract on PubMed →
Sourdough is an old example of a natural starter composed of a mixture of flour, water, and metabolites and is produced by naturally occurring lactic acid bacteria and yeasts that... Read full abstract on PubMed →
The purpose of this study was to investigate the effect of alcoholic strength by volume (ASV) and storage conditions on turbidity in plum brandies. Different types of filter sheet... Read full abstract on PubMed →
The grassy characteristic aroma perceived in brewed sake made from low-glutelin rice (Oryza sativa L. Mizuhonoka) was examined by gas chromatography-olfactometry and gas chromatogr... Read full abstract on PubMed →
During must fermentation by Saccharomyces cerevisiae strains thousands of volatile aroma compounds are formed. The objective of the present work was to adapt computational approach... Read full abstract on PubMed →
The monoterpenic composition of Alvarinho, Arinto, Avesso, Azal, Batoca, Loureiro and Trajadura Vitis vinifera cultivars from the Vinhos Verdes region (Portugal), in respect to fre... Read full abstract on PubMed →
This research studied a novel form of distillation (high vacuum distillation) as a method for preserving volatile aroma chemicals important to the organoleptic attributes of a four... Read full abstract on PubMed →
In this study, hazardous substances in 5 different brands of sanitary napkins being used in India have been analysed through gas chromatography mass spectroscopy (GCMS). Concentrat... Read full abstract on PubMed →
The COVID-19 pandemic caused several educational challenges. Conducting laboratory experiments was an uphill task during the pandemic. Here, we developed a low-cost and reliable ho... Read full abstract on PubMed →
Lonicerae Japonicae Flos and Lonicerae Flos, as traditional Chinese medicinal and edible food, are widely used in medicine, food, health products, and other industries. However, th... Read full abstract on PubMed →
In this study, a pilot scale anaerobic membrane bioreactor (AnMBR) was operated for 80 days to treat pharmaceutical wastewater containing m-cresol (MC) and iso-propyl alcohol (IPA)... Read full abstract on PubMed →
In the oral cavity, abrasive wear is predictable at exposed tooth or restorative surfaces, during mastication and tooth brushing. Also, wear can occur at contacting surfaces betwee... Read full abstract on PubMed →
These are many volatile organic compounds (VOCs) that are synthesized, produced from petroleum or derived from natural compounds, mostly plants. Fragrant and volatile organic compo... Read full abstract on PubMed →
Several yeasts were isolated from Campbell Early grapes (Vitis labrusca cultivar Campbell Early), the major grape cultivar in Korea, grown in two different regions. PCR-RFLP analys... 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.