Peer-Reviewed Research Database

Grapefruit — 1,533 papers

Papers mentioning grapefruit 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 grapefruit research comes from

paper count of indexed corpus · via OpenAlex

Jiangnan University

Chinese Academy of Sciences

Centre National de la Recherche Scientifique

Inserm

State Key Laboratory of Food Science and Technology

Harvard University

Ministry of Agriculture and Rural Affairs

Chinese Academy of Agricultural Sciences

Try linalool chocolate aroma odor threshold maillard reaction truffle pyrazine aeda

2019 Food research international (Ottawa, Ont.) gc ms

Orthonasal vs. retronasal: Studying how volatiles' hydrophobicity and matrix composition modulate the release of wine odorants in simulated conditions.

In this study a Retronasal Aroma Simulator was employed to compare the release of volatiles from two different white wine matrices (TW: table, SW: sweet) with and without the addit... Read full abstract on PubMed →

PMID: 30716979 DOI: 10.1016/j.foodres.2018.08.072

2017 Molecules (Basel, Switzerland) other

Exploring the Effects of Geographical Origin on the Chemical Composition and Quality Grading of Vitis vinifera L. cv. Chardonnay Grapes.

The relationship between berry chemical composition, region of origin and quality grade was investigated for Chardonnay grapes sourced from vineyards located in seven South Austral... Read full abstract on PubMed →

PMID: 28146133 DOI: 10.3390/molecules22020218 Full text on PMC

2016 Food chemistry aroma analysis

Development of C13-norisoprenoids, carotenoids and other volatile compounds in Vitis vinifera L. Cv. Pinot noir grapes.

Developmental changes in the carotenoids and volatile compounds of Pinot noir grape berries were investigated in this study from pea size to harvest during 2012. HPLC analysis show... Read full abstract on PubMed →

PMID: 26304393 DOI: 10.1016/j.foodchem.2015.07.050

2010 Analytica chimica acta aroma analysis

Effect of freeze-drying and oven-drying on volatiles and phenolics composition of grape skin.

Grape skins are the part of the fruit with the highest amount of volatile and polyphenolic compounds. Volatile compounds give the fruit and other grape derivatives their flavour. P... Read full abstract on PubMed →

PMID: 20103160 DOI: 10.1016/j.aca.2009.10.005

2025 other

Chemical evolution of wine from a new Brazilian terroir: Metabolomic insights into vinification and aging processes.

The development of grapes and the resulting wine are influenced by environmental factors associated with vintage, such as temperature, rainfall, and sunlight, which affect key meta... Read full abstract on PubMed →

PMID: 41606863 DOI: 10.1016/j.foodres.2025.117272

2024 aroma analysis

Analyzing microbial community and volatile compound profiles in the fermentation of cigar tobacco leaves.

Variations in industrial fermentation techniques have a significant impact on the fermentation of cigar tobacco leaves (CTLs), consequently influencing the aromatic attributes of t... Read full abstract on PubMed →

PMID: 38421433 DOI: 10.1007/s00253-024-13043-3 Full text on PMC

2024 other

Impact of Cytochrome P450 Enzyme on Fruit Quality.

Cytochrome P450 enzymes are monooxygenases widely diffused in nature ranging from viruses to man. They can catalyze a very wide range of reactions, including the ketonization of C-... Read full abstract on PubMed →

PMID: 39000287 DOI: 10.3390/ijms25137181 Full text on PMC

2024 gc ms

The influence of drying and storage conditions on the volatilome and cannabinoid content of Cannabis sativa L. inflorescences.

The increasing interest in hemp and cannabis poses new questions about the influence of drying and storage conditions on the overall aroma and cannabinoids profile of these product... Read full abstract on PubMed →

PMID: 38702447 DOI: 10.1007/s00216-024-05321-w Full text on PMC

2022 Journal of biomolecular structure & dynamics gc ms

In silico assisted identification of peppery aroma compound 'rotundone' backbone genes from black pepper.

Rotundone, an oxygenated sesquiterpene compound, responsible for the peppery aroma. The importance of the rotundone in the flavor industry warrants search for the precursor genes i... Read full abstract on PubMed →

PMID: 33565366 DOI: 10.1080/07391102.2021.1883113

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

2018 Molecules (Basel, Switzerland) gc ms

Chemical Composition, Antimicrobial and Antioxidant Activities of the Flower Volatile Oils of Fagopyrum esculentum, Fagopyrum tataricum and Fagopyrum Cymosum.

The purpose of this study was to investigate the chemical composition and biological activity of the volatile oils (VOs) from the flowers of three buckwheat species, Fagopyrum escu... Read full abstract on PubMed →

PMID: 29361741 DOI: 10.3390/molecules23010182 Full text on PMC

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

2016 'Elsevier BV' other

My Way:Noncanonical Biosynthesis Pathways for Plant Volatiles

UvA-DARE is a service provided by the library of the University of Amsterdam (https://dare.uva.nl)UvA-DARE (Digital Academic Repository)My WayNoncanonical Biosynthesis Pathways for... Read full abstract on PubMed →

PMID: doi:10.1016/j.tplants.2016.07.007 DOI: 10.1016/j.tplants.2016.07.007

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 Biotechnology and bioengineering other

Coupling limonene formation and oxyfunctionalization by mixed-culture resting cell fermentation.

Metabolic engineering strategies mark a milestone for the fermentative production of bulk and fine chemicals. Yet, toxic products and volatile reaction intermediates with low solub... Read full abstract on PubMed →

PMID: 25786991 DOI: 10.1002/bit.25592

2014 FEBS open bio other

Tomato carotenoid cleavage dioxygenases 1A and 1B: Relaxed double bond specificity leads to a plenitude of dialdehydes, mono-apocarotenoids and isoprenoid volatiles.

The biosynthetic processes leading to many of the isoprenoid volatiles released by tomato fruits are still unknown, though previous reports suggested a clear correlation with the c... Read full abstract on PubMed →

PMID: 25057464 DOI: 10.1016/j.fob.2014.06.005 Full text on PMC

2014 Natural product communications gc ms

Chemical composition of the leaf oil of Actephila excelsa from Vietnam.

Fresh leaves of Actephila excelsa (Dazl.) Muell. from Vietnam were steam distilled to produce an oil in a yield of 0.15% (v/w). The essential oil was analyzed by a combination of c... Read full abstract on PubMed →

PMID: 25918811

2013 Journal of agricultural and food chemistry aroma analysis

Formation of norisoprenoid flavor compounds in carrot (Daucus carota L.) roots: characterization of a cyclic-specific carotenoid cleavage dioxygenase 1 gene.

Carotenoids are isoprenoid pigments that upon oxidative cleavage lead to the production of norisoprenoids that have profound effect on flavor and aromas of agricultural products. T... Read full abstract on PubMed →

PMID: 24289159 DOI: 10.1021/jf404085k

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

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.