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

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

Source-Sink manipulations have major implications for grapevine berry and wine flavonoids and aromas that go beyond the changes in berry sugar accumulation.

Sugar levels in grape berries are necessary for wine production but also, they are the main driver of most ripening processes. Sugar levels are very responsive to canopy and crop l... Read full abstract on PubMed →

PMID: 37254402 DOI: 10.1016/j.foodres.2023.112826

2022 Foods (Basel, Switzerland) other

Relationship between the Grade and the Characteristic Flavor of PCT (Panyong Congou Black Tea).

Panyong Congou black tea (PCT) is one of the most representative and historically famous Congou black teas in China and has been gaining more and more attention for its beneficial... Read full abstract on PubMed →

PMID: 36140943 DOI: 10.3390/foods11182815 Full text on PMC

2021 Chemosphere other

Comparative evaluation of 2-isopropyl-3-methoxypyrazine, 2-isobutyl-3-methoxypyrazine, and 2,4,6-trichloroanisole degradation by ultraviolet/chlorine and ultraviolet/hydrogen peroxide processes.

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 →

PMID: 33866092 DOI: 10.1016/j.chemosphere.2021.130513

2020 Food research international (Ottawa, Ont.) aeda

Characterization of important sulfur and nitrogen compounds in Lang baijiu by application of gas chromatography-olfactometry, flame photometric detection, nitrogen phosphorus detector and odor activity value.

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 →

PMID: 32247444 DOI: 10.1016/j.foodres.2020.109001

2014 Journal of chromatography. B, Analytical technologies in the biomedical and life sciences gc ms

Characterization of aroma compounds of Chinese famous liquors by gas chromatography-mass spectrometry and flash GC electronic-nose.

Aroma composition of five Chinese premium famous liquors with different origins and liquor flavor types was characterized by gas chromatography-mass spectrometry (GC-MS) and flash... Read full abstract on PubMed →

PMID: 24333641 DOI: 10.1016/j.jchromb.2013.11.032

2009 Water research gc ms

Occurrence of dissolved and particle-bound taste and odor compounds in Swiss lake waters.

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 →

PMID: 19303129 DOI: 10.1016/j.watres.2009.02.016

2002 Journal of agricultural and food chemistry gc ms

Effect of cultivar and storage time on the volatile flavor components of baked potato.

Tubers of five cultivars of potato were stored at 4 degrees C for 2, 3, and 8 months and baked in a conventional oven. The flavor compounds from the baked potato flesh were isolate... Read full abstract on PubMed →

PMID: 12236691 DOI: 10.1021/jf011326+

2026 gc ms

Elucidating Scent and Color Variation in White and Pink-Flowered <i>Hydrangea arborescens</i> 'Annabelle' Through Multi-Omics Profiling.

The color and scent of flowers are vital ornamental attributes influenced by a complex interaction of metabolic and transcriptional mechanisms. Comparative analyses were performed... Read full abstract on PubMed →

PMID: 41515100 DOI: 10.3390/plants15010155 Full text on PMC

2025 Food chemistry aroma analysis

Dynamic evolution of volatile and non-volatile metabolic profiles in black tea during fermentation on an industrial scale.

The effect of fermentation process on the formation of quality compounds of crush-tear-curl black tea (CTCBT) was unclear. In this study, a total of nine characteristic volatile co... Read full abstract on PubMed →

PMID: 40319594 DOI: 10.1016/j.foodchem.2025.144582

2025 Foods (Basel, Switzerland) sensory panel

Revealing Volatile Odor Compounds in Watermelon Juice to Enhance Fructose Sweetness Perception: Sensory Evaluation and Molecular Docking Techniques.

Odor-induced sweetness enhancement (OISE) is an effective approach to lower sugar intake. In this study, static and dynamic sensory evaluations, combined with molecular docking, we... Read full abstract on PubMed →

PMID: 40232054 DOI: 10.3390/foods14061034 Full text on PMC

2025 International journal of food microbiology other

Synergism between nisin and citronellal against Fusarium graminearum and their application in maize preservation.

Fusarium graminearum (F. graminearum), responsible for Fusarium head blight in cereals, causes significant yield losses and produces mycotoxins contaminating food and feed. The com... Read full abstract on PubMed →

PMID: 40609329 DOI: 10.1016/j.ijfoodmicro.2025.111331

2025 Biotechnology and bioengineering other

Engineering Bienzymatic Cascade for Efficient Biosynthesis of Citronellal and Citronellol.

Citronellal and citronellol are monoterpenoids that serve as key ingredients in the flavor and fragrance industry and hold significant potential for pharmaceutical applications. Cu... Read full abstract on PubMed →

PMID: 40820658 DOI: 10.1002/bit.70044

2024 aroma analysis

Effect of high pressure processing on color, texture and volatile compounds during sardine refrigeration

<title>Abstract</title> <p>Extending sardine shelf life while maintaining their quality is challenging even with non-thermal technologies like high-pressure processing (HPP). This... Read full abstract on PubMed →

PMID: doi:10.21203/rs.3.rs-4512248/v1 DOI: 10.21203/rs.3.rs-4512248/v1

2024 Journal of ethnopharmacology pharmacology

Ethnobotanical uses, phytochemistry and bioactivities of Cymbopogon plants: A review.

ETHNOPHARMACOLOGICAL RELEVANCE: Cymbopogon (Poaceae) plants have been used for various purposes by many indigenous peoples in all continents. In particular, almost all species in t... Read full abstract on PubMed →

PMID: 38608798 DOI: 10.1016/j.jep.2024.118181

2024 aeda

Effects of L-Proline on the Stability of Mulberry Anthocyanins and the Mechanism of Interaction between L-Proline and Cyanidin-3-O-Glycoside

The protective effects of L-aspartic acid, L-valine, and L-proline on the stability of mulberry anthocyanins were investigated. Results showed that L-aspartic acid, L-valine, and L... Read full abstract on PubMed →

PMID: 39407474 DOI: 10.3390/molecules29194544 Full text on PMC

2023 Plants (Basel, Switzerland) pharmacology

A Review of the Role of an Anthocyanin, Cyanidin-3-O-β-glucoside in Obesity-Related Complications.

Obesity has become a major health issue worldwide and obese individuals possess higher levels of adipose tissue when compared with healthy individuals. Obesity is highly associated... Read full abstract on PubMed →

PMID: 38005786 DOI: 10.3390/plants12223889 Full text on PMC

2023 Food science & nutrition pharmacology

Functional profile and encapsulating properties of Colocasia esculenta (Taro).

Especially in tropical and subtropical countries, tuber and root crops have developed into important food crops. Due to its use in food preparation, aesthetics, and medicine, taro... Read full abstract on PubMed →

PMID: 37324900 DOI: 10.1002/fsn3.3357 Full text on PMC

2022 Toxicon : official journal of the International Society on Toxinology other

Effects of citronellal on growth and enterotoxins production in Staphylococcus aureus ATCC 29213.

Staphylococcus aureus (S. aureus) is known to be one of the most common foodborne pathogens capable of secreting a wide range of exotoxins such as enterotoxin, which severely threa... Read full abstract on PubMed →

PMID: 35489426 DOI: 10.1016/j.toxicon.2022.04.016

2022 Journal of food biochemistry other

Bioactive compounds, bio-functional properties, and food applications of Garcinia indica: A review.

Garcinia indica Choisy (kokum), a plant from Clusiaceae family, is an underexplored fruit tree in the Western Ghats region. Kokum has been studied for its health benefits, associat... Read full abstract on PubMed →

PMID: 35933691 DOI: 10.1111/jfbc.14344

2022 The Journal of nutritional biochemistry pharmacology

Dietary intake of cyanidin-3-glucoside induces a long-lasting cardioprotection from ischemia/reperfusion injury by altering the microbiota.

The anthocyanin class of flavonoids, including cyanidin-3-glucoside (C3G) present in berries, blood oranges and pigmented cereal crops, are food bioactives with antioxidant and ant... Read full abstract on PubMed →

PMID: 34864150 DOI: 10.1016/j.jnutbio.2021.108921

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.