Papers mentioning grape or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Geographical origin strongly influences microbial community composition during spontaneous wine fermentation, shaping the aromatic profiles of the final product. Vitis quinquangula... Read full abstract on PubMed →
Despite the high energetic cost of the reduction of sulfate to H2S, required for the synthesis of sulfur-containing amino acids, some wine Saccharomyces cerevisiae strains have bee... Read full abstract on PubMed →
As an important sensory indicator, aroma affects the quality of wine and consumer preference. In this review, the following aspects are comprehensively analyzed: (1) Varietal aroma... Read full abstract on PubMed →
Background. Wine is a complex mixture of various compounds with diverse structures and properties. Multiple factors influence the chemical composition of wine. Viticulture is at a... Read full abstract on PubMed →
Light environmental factors have been identified to influence grape aromas greatly. Among them, the effect of non-visible light on grape aroma compounds has scarcely been investiga... Read full abstract on PubMed →
Alkyl-methoxypyrazines are an important class of odor-active molecules that contribute green, 'unripe' characters to wine and are considered undesirable in most wine styles. They a... Read full abstract on PubMed →
Aroma compounds are secondary metabolites that play a key role in grape quality for enological purposes. Terpenes, C13 -norisoprenoids, phenols, and non-terpenic alcohols are the m... Read full abstract on PubMed →
The present study focuses on the effect of different levels of red grape pomace (1 and 2%, w/w) on the color changes, lipid oxidation (TBARS), antioxidant activity, microbial count... Read full abstract on PubMed →
Chardonnay is one of the oldest and most widely distributed wine grape cultivars and is of commercial importance for the world's wine-producing nations. It is an extremely flexible... Read full abstract on PubMed →
The perception of wine flavor and aroma is the result of a multitude of interactions between a large number of chemical compounds and sensory receptors. Compounds interact and comb... Read full abstract on PubMed →
Among plant-derived odorants, damascenone is one of the most ubiquitous, sometimes occurring as an apparent natural product but more commonly occurring in processed foodstuffs and... Read full abstract on PubMed →
Composition of Loureiro and Alvarinho wines from the Vinhos Verdes region, respecting free volatile compounds as well as glycosidically bound aroma precursors, was exhaustively d... Read full abstract on PubMed →
Unsaturated alcohols are a class of Biogenic volatile organic compounds (BVOCs) emitted in large quantities by plants when damaged or under adverse environmental conditions, and st... Read full abstract on PubMed →
In the agri-food sector, the olive oil mill boasts a consolidated process technology, supported by to in-depth research studies, for the extraction of olive oil. The market and con... Read full abstract on PubMed →
<b>Background</b>: The search for environmentally friendly antifouling agents has led to an increased focus on marine natural products. <b>Methods</b>: This study investigated the... Read full abstract on PubMed →
Toxic and harmful gases, particularly volatile organic compounds like triethylamine, pose significant risks to human health and the environment. As a result, metal oxide semiconduc... Read full abstract on PubMed →
Thiols function as antioxidants in food, prolonging shelf life and enhancing flavor. Moreover, thiols are vital biomolecules involved in enzyme activity, cellular signal transducti... Read full abstract on PubMed →
Croton heliotropiifolius Kunth, popularly known as "velame," is a shrub that resides in northeastern Brazil. The essential oil of C. heliotropiifolius contains high concentrations... Read full abstract on PubMed →
<title>Abstract</title> <p>Monoterpenes were the most abundant terpenes in grapes and contribute significantly to quality control in table and wine grapes. Most inheritance resear... Read full abstract on PubMed →
Geranium (Pelargonium graveolens) is known for being an aromatic plant rich in bioactive compounds with antibacterial properties. In this study, geranium essential oil (GEO) was ex... 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.