Peer-Reviewed Research Database

Grape — 2,452 papers

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.

Top Contributing Institutions

Where the grape research comes from

paper count of indexed corpus · via OpenAlex

Jiangnan University

Centre National de la Recherche Scientifique

Chinese Academy of Sciences

Beijing Technology and Business University

Chinese Academy of Agricultural Sciences

Ministry of Agriculture and Rural Affairs

State Key Laboratory of Food Science and Technology

China Agricultural University

Try linalool chocolate aroma odor threshold maillard reaction truffle pyrazine aeda

2019 Bioscience, biotechnology, and biochemistry threshold study

Development of a synthesis method for odor sesquiterpenoid, (-)-rotundone, using non-heme Fe2+-chelate catalyst and ferric-chelate reductase.

(-)-Rotundone, a sesquiterpenoid that has a characteristic woody and peppery odor, is a key aroma component of spicy foodstuffs, such as black pepper and Australian Shiraz wine. (-... Read full abstract on PubMed →

PMID: 31161886 DOI: 10.1080/09168451.2019.1625264

2017 Journal of agricultural and food chemistry threshold study

Identification and Characterization of 3-epi-Rotundone, a Novel Stereoisomer of Rotundone, in Several Kinds of Fruits.

A novel stereoisomer of rotundone, 3-epi-rotundone, was identified in the aroma of grapefruit, orange, apple, and mango. 3-epi-Rotundone was prepared by the isomerization of rotund... Read full abstract on PubMed →

PMID: 28597655 DOI: 10.1021/acs.jafc.7b01696

2017 Journal of agricultural and food chemistry aeda

Quantitation of Rotundone in Grapefruit (Citrus paradisi) Peel and Juice by Stable Isotope Dilution Assay.

Aroma extract dilution analyses of the aromas of peels and juices of white and pink grapefruits revealed that rotundone, responsible for peppery, spicy, and woody odors, was detect... Read full abstract on PubMed →

PMID: 28560869 DOI: 10.1021/acs.jafc.7b01319

2015 PloS one other

Environmental Factors and Seasonality Affect the Concentration of Rotundone in Vitis vinifera L. cv. Shiraz Wine.

Rotundone is a sesquiterpene that gives grapes and wine a desirable 'peppery' aroma. Previous research has reported that growing grapevines in a cool climate is an important factor... Read full abstract on PubMed →

PMID: 26176692 DOI: 10.1371/journal.pone.0133137 Full text on PMC

2015 Food research international (Ottawa, Ont.) aeda

Aroma compounds in Ontario Vidal and Riesling icewines. I. Effects of harvest date.

Icewine is a sweet dessert wine made from pressing grapes naturally frozen on the vines. It is likely that freeze/thaw cycles endured by icewine grapes change their chemical and se... Read full abstract on PubMed →

PMID: 28455036 DOI: 10.1016/j.foodres.2015.06.046

2015 Food research international (Ottawa, Ont.) aeda

Aroma compounds in Ontario Vidal and Riesling icewines. II. Effects of crop level.

Icewine is a dessert wine of substantial commercial value to the Canadian wine industry. Many grapegrowers crop icewine-designated vines at levels double those for table wines; the... Read full abstract on PubMed →

PMID: 28455037 DOI: 10.1016/j.foodres.2015.06.042

2008 Journal of agricultural and food chemistry gc ms

Determination of rotundone, the pepper aroma impact compound, in grapes and wine.

Shiraz, also known as Syrah or Hermitage, is one of Australia's most popular red wine varieties both domestically and internationally. Black pepper aroma and flavor are important t... Read full abstract on PubMed →

PMID: 18461962 DOI: 10.1021/jf800184t

2008 Journal of agricultural and food chemistry threshold study

From wine to pepper: rotundone, an obscure sesquiterpene, is a potent spicy aroma compound.

An obscure sesquiterpene, rotundone, has been identified as a hitherto unrecognized important aroma impact compound with a strong spicy, peppercorn aroma. Excellent correlations we... Read full abstract on PubMed →

PMID: 18461961 DOI: 10.1021/jf800183k

2008 Journal of agricultural and food chemistry aeda

Stereoselective formation of the varietal aroma compound rose oxide during alcoholic fermentation.

The potent aroma compound rose oxide was quantified in several white wines by a headspace solid-phase microextration stable isotope dilution assay (HS-SPME-SIDA) and the enantiomer... Read full abstract on PubMed →

PMID: 18247534 DOI: 10.1021/jf072518t

2006 Journal of agricultural and food chemistry gc ms

Sensory and chemical characterization of the aroma of a white wine made with Devín grapes.

The aroma profile of a Slovak white wine made with Devín grapes was evaluated by 13 expert judges. The panel evaluated the orthonasal and retronasal aroma profiles, as well as the... Read full abstract on PubMed →

PMID: 16448202 DOI: 10.1021/jf0518397

2026 Journal of the science of food and agriculture other

Periploca root oils as potent, diphenolase-selective tyrosinase inhibitors: chemotype profiling and non-competitive mechanism of 4-methoxy-2-hydroxybenzaldehyde.

BACKGROUND: Safer, plant-derived alternatives to hydroquinone are needed for managing hyperpigmentation. Steam-distilled oils of Periploca sepium (China) and Periploca angustifolia... Read full abstract on PubMed →

PMID: 41048180 DOI: 10.1002/jsfa.70241

2025 Journal of biochemical and molecular toxicology other

Preparation, Spectral Characterization and Antioxidant Activities of Aminothiophene-Containing Schiff Base and Co(II) and Pd(II) Complexes.

This research focused on synthesizing a Schiff base (L) and its Co(II) and Pd(II) complexes under appropriate conditions to contribute to enhancing antioxidant activity. The ligand... Read full abstract on PubMed →

PMID: 40066706 DOI: 10.1002/jbt.70215 Full text on PMC

2023 other

The Impact of Compounds Extracted from Wood on the Quality of Alcoholic Beverages.

The production of some alcoholic beverages very often requires the use of wood from various tree species to improve the quality parameters (smell, taste, and color) of the drink. T... Read full abstract on PubMed →

PMID: 36677678 DOI: 10.3390/molecules28020620 Full text on PMC

2023 Frontiers in plant science gc ms

EBR and JA regulate aroma substance biosynthesis in 'Ruidu Hongyu' grapevine berries by transcriptome and metabolite combined analysis.

Volatile compounds including terpenes, aldehyde, phenol, and alcohol are significantly contributed floral and fruity aromas to the Muscat variety. 'Ruidu Hongyu' grapevine is one o... Read full abstract on PubMed →

PMID: 37346128 DOI: 10.3389/fpls.2023.1185049 Full text on PMC

2023 Food research international (Ottawa, Ont.) aroma analysis

Aroma profiling of Shine Muscat grape provides detailed insights into the regulatory effect of gibberellic acid and N-(2-chloro-4-pyridinyl)-N-phenylurea applications on aroma quality.

As plant growth regulators, gibberellic acid (GA3) and CPPU [forchlorfenuron, N-(2-chloro-4-pyridinyl)-N-phenylurea] are widely used in the production of table grapes. However, how... Read full abstract on PubMed →

PMID: 37316003 DOI: 10.1016/j.foodres.2023.112950

2020 Food research international (Ottawa, Ont.) other

Dynamic changes in monoterpene accumulation and biosynthesis during grape ripening in three Vitis vinifera L. cultivars.

Monoterpenes are important aroma components in grapes and wines. We analyzed the free and bound monoterpene profiles and the transcript levels of terpenoid biosynthesis genes in Vi... Read full abstract on PubMed →

PMID: 33233302 DOI: 10.1016/j.foodres.2020.109736

2015 Molecules (Basel, Switzerland) sensory panel

The effect of phenol composition on the sensory profile of smoke affected wines.

Vineyards exposed to wildfire generated smoke can produce wines with elevated levels of lignin derived phenols that have acrid, metallic and smoky aromas and flavour attributes. Wh... Read full abstract on PubMed →

PMID: 26016545 DOI: 10.3390/molecules20069536 Full text on PMC

2009 Analytical and bioanalytical chemistry gc ms

Chemical causes of the typical burnt smell after accidental fires.

The components responsible for the typical burnt smell that occurs after accidental fires (e.g. in buildings) were identified. For this purpose, samples of odorous materials were t... Read full abstract on PubMed →

PMID: 19730832 DOI: 10.1007/s00216-009-3071-7

2008 Food chemistry aeda

Salicylaldehyde is a characteristic aroma component of buckwheat groats.

Salicylaldehyde (2-hydroxybenzaldehyde) was identified as a characteristic component of buckwheat groats aroma by a sensory analysis guided fractionation of the extract. The extrac... Read full abstract on PubMed →

PMID: 26003350 DOI: 10.1016/j.foodchem.2007.12.032

2008 European journal of pharmaceutical sciences : official journal of the European Federation for Pharmaceutical Sciences other

Radioprotection of 4-hydroxy-3,5-dimethoxybenzaldehyde (VND3207) in culture cells is associated with minimizing DNA damage and activating Akt.

Vanillin is a naturally occurring compound and food-flavoring agent with antioxidant and antimutagenic activities. In present study, we explored the radioprotective effect of a nov... Read full abstract on PubMed →

PMID: 17981442 DOI: 10.1016/j.ejps.2007.09.006

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.