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

2021 Zhongguo Zhong yao za zhi = Zhongguo zhongyao zazhi = China journal of Chinese materia medica gc ms

[High-speed identification of odor changes and substance basis of Myristicae Semen mildew by electronic nose and HS-GC-MS].

This study adopted headspace-gas chromatography-mass spectrometry(HS-GC-MS) and electronic nose to detect volatile components from Myristicae Semen samples with varying degrees of... Read full abstract on PubMed →

PMID: 34951175 DOI: 10.19540/j.cnki.cjcmm.20210526.302

2023 Food research international (Ottawa, Ont.) gc ms

Unraveling the microbial succession during the natural fermentation of grass carp and their correlation with volatile flavor formation.

Complex microbial communities contribute significantly to the flavor formation of traditional fermented fish products. However, the relationship between microorganisms and flavor f... Read full abstract on PubMed →

PMID: 36869460 DOI: 10.1016/j.foodres.2023.112556

2023 Food chemistry aroma analysis

Can the Maillard reaction affect the characteristic aroma of Sesame aroma baijiu - A research on the methional during the stacking fermentation stage of jiupei.

In this study, we focused on methional, a characteristic flavor compound of Sesame aroma baijiu, and investigated its production during the stacking fermentation of baijiu jiupei.... Read full abstract on PubMed →

PMID: 37302308 DOI: 10.1016/j.foodchem.2023.136521

2021 Food chemistry gc ms

Characterising the sensory quality and volatile aroma profile of clean-label sucrose reduced sponge cakes.

The sensory and aroma quality of 30% (w/w) sucrose reduced sponge cakes incorporating clean-label replacers were investigated. The sensory quality of the reformulated sponge cakes... Read full abstract on PubMed →

PMID: 33127226 DOI: 10.1016/j.foodchem.2020.128124

2010 Applied microbiology and biotechnology aroma analysis

Catabolism of citronellol and related acyclic terpenoids in pseudomonads.

Terpenes are a huge group of natural compounds characterised by their predominantly pleasant smell. They are built up by isoprene units in cyclic or acyclic form and can be functio... Read full abstract on PubMed →

PMID: 20490788 DOI: 10.1007/s00253-010-2644-x

2004 Journal of agricultural and food chemistry sensory panel

Further insights into the role of methional and phenylacetaldehyde in lager beer flavor stability.

This work attempts to measure the importance of methional and phenylacetaldehyde on the flavor stability of beer, as direct participants or as indicators of aroma deterioration. A... Read full abstract on PubMed →

PMID: 15612775 DOI: 10.1021/jf049178l

2003 Journal of agricultural and food chemistry aroma analysis

Enhancement of the primary flavor compound methional in potato by increasing the level of soluble methionine.

The primary flavor compound in potato, methional, is synthesized from methionine by the Strecker degradation reaction. A major problem associated with potato processing is the loss... Read full abstract on PubMed →

PMID: 12952421 DOI: 10.1021/jf030148c

2002 Toxicologic pathology other

4-Vinylphenol-induced pneumotoxicity and hepatotoxicity in mice.

4-Vinylphenol (4-hydroxystyrene, 4-ethenylphenol, 4-VP) occurs naturally in some foods and has been used as a flavoring agent in food products. It is used synthetically in the prod... Read full abstract on PubMed →

PMID: 12371665 DOI: 10.1080/01926230290105866

2000 Journal of agricultural and food chemistry threshold study

Clues about the role of methional as character impact odorant of some oxidized wines.

A young white wine that had undergone spontaneous oxidation and showed a strong off-flavor reminiscent of cooked vegetables was demixed by salting out to obtain an ethanolic extrac... Read full abstract on PubMed →

PMID: 10995348 DOI: 10.1021/jf991177j

2025 aeda

Study on characteristic aroma compounds of Qingke baijiu and their biosynthesis mechanism.

In this study, the electronic tongue, electronic nose, GC-MS, and GC-IMS technologies were used to analyze the raw materials, Daqu, and raw liquor of Qingke Baijiu throughout the e... Read full abstract on PubMed →

PMID: 41267226 DOI: 10.1016/j.foodres.2025.117544

2024 Journal of food science aroma analysis

Effect of hydrolyzed soybean on the volatile flavors and microbial community in the traditional brewing process of chi-flavor Baijiu.

Addition of soybean in raw materials could improve the flavor of chi-flavor Baijiu (CFB) in production. For investigating the mechanism of flavor improvement during fermentation, t... Read full abstract on PubMed →

PMID: 38778551 DOI: 10.1111/1750-3841.17132

2024 Food research international (Ottawa, Ont.) gc ms

Dynamic changes in volatile profiles and bacterial communities during natural fermentation of Mei yu, traditional Chinese fermented fish pieces.

Microbial metabolism is important for the unique flavor formation of Mei yu, a kind of traditional Chinese fermented fish pieces. However, the interactive relationship between micr... Read full abstract on PubMed →

PMID: 39232519 DOI: 10.1016/j.foodres.2024.114882

2023 Molecules (Basel, Switzerland) pharmacology

Extraction of Gallic Acid and Ferulic Acid for Application in Hair Supplements.

Food supplements based on antioxidants and vitamins are often prescribed to correct inefficiencies in the human diet and delay diseases such as premature aging and alopecia (tempor... Read full abstract on PubMed →

PMID: 36903614 DOI: 10.3390/molecules28052369 Full text on PMC

2022 Journal of agricultural and food chemistry other

4-Oxo-2-nonenal (4-ONE)-Induced Degradation of Bovine Skeletal Muscle Proteins.

Lipids are an important component of meat, as they provide desirable sensory characteristics and nutritional benefits. However, lipids are susceptible to degradation through oxidat... Read full abstract on PubMed →

PMID: 36129340 DOI: 10.1021/acs.jafc.2c05550

2022 Frontiers in nutrition other

Effect of microbial interaction on flavor quality in Chinese baijiu fermentation.

Chinese baijiu brewing is an open, complex, and synergetic functional microbiota fermentation process. Microbial interaction is pivotal for the regulation of microbial structure an... Read full abstract on PubMed →

PMID: 35990321 DOI: 10.3389/fnut.2022.960712 Full text on PMC

2022 Molecules (Basel, Switzerland) unrelated

Extraction of Polyphenols and Vitamins Using Biodegradable ATPS Based on Ethyl Lactate.

The growing human population, together with the inefficient use of natural resources, has been dramatically increasing the production of food waste, which poses serious economic, e... Read full abstract on PubMed →

PMID: 36431939 DOI: 10.3390/molecules27227838 Full text on PMC

2022 Food research international (Ottawa, Ont.) gc ms

Unraveling the microbial community and succession during zha-chili fermentation and their relationships with flavor formation.

Zha-chili is a popular traditional fermented food among people in central and southwest China for its nice flavor. It is produced from grain and fresh chili undergoing spontaneousl... Read full abstract on PubMed →

PMID: 35761552 DOI: 10.1016/j.foodres.2022.111239

2021 Open research Europe other

Ethyl lactate production by reactive distillation - optimization of reaction kinetics and energy efficiency.

Background: Ethyl lactate is an environmentally benign solvent, which could substitute petrol-based volatile organic compounds (VOCs) in many applications if production costs are r... Read full abstract on PubMed →

PMID: 37645126 DOI: 10.12688/openreseurope.13744.2 Full text on PMC

2020 Comprehensive reviews in food science and food safety other

Typical reactive carbonyl compounds in food products: Formation, influence on food quality, and detection methods.

Reactive carbonyl compounds are a large group of highly reactive electrophilic compounds containing one or more carbonyl groups, which can be created by lipid oxidation both in viv... Read full abstract on PubMed →

PMID: 33325172 DOI: 10.1111/1541-4337.12535

2019 Food chemistry other

Effect of milk proteins and food-grade surfactants on oxidation of linseed oil-in-water emulsions during in vitro digestion.

Health benefits are associated with polyunsaturated fatty acids, but their sensitivity to oxidation may generate toxic oxidation species. The objective of this study was to compare... Read full abstract on PubMed →

PMID: 31126445 DOI: 10.1016/j.foodchem.2019.04.107

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.