Papers mentioning hops or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
A greater understanding of the nature and source of dried milk protein ingredient flavor(s) is required to characterize flavor stability and identify the sources of flavors. The ob... Read full abstract on PubMed →
The residual annatto colorant in fluid Cheddar cheese whey is bleached to provide a neutral-colored final product. Currently, hydrogen peroxide (HP) and benzoyl peroxide are used f... Read full abstract on PubMed →
The olfactory characteristics of flowers have diverse biological and industrial applications. The physicochemical properties of odorants can reveal information about the molecules... Read full abstract on PubMed →
Volatile chemical products (VCPs) are an emerging contaminant in the urban environment. Black carbon (BC) aggregates, initially highly branched, are also a prominent pollutant in t... Read full abstract on PubMed →
<h4>Background</h4>Recent studies have shown that antimicrobial resistance has become a great threat. This study focuses on and investigates the effect of some natural compounds on... Read full abstract on PubMed →
Gray mold disease, caused by Botrytis cinerea is a major postharvest disease impacting fruits such as strawberries and tomatoes. This study explores the use of volatile organic com... Read full abstract on PubMed →
Plant defensive mimicry based on the aphid alarm pheromone (E)-β-farnesene (EβF) was previously shown to operate in Tanacetum cinerariifolium (Asteraceae) flowers. Germacrene D (GD... Read full abstract on PubMed →
In model oxidized media, six theaspirane-derived compounds were identified by gas chromatography-high resolution mass spectrometry: 4-hydroxy-7,8-dihydro-β-ionone, 6-hydroxy-7,8-di... Read full abstract on PubMed →
The aromatic profile of Jura flor-sherry wines (also called "yellow wines") has been little studied. Only acetaldehyde, diethoxy-1,1-ethane, and sotolon have been described as key... Read full abstract on PubMed →
Terpenes and aroma volatiles from rhizomes of Rhodiola rosea L. from Norway have been isolated by both steam distillation and headspace solid-phase micro-extraction coupled with ga... Read full abstract on PubMed →
Odor similarity to the odor of 4-mercapto-4-methyl-2-pentanone (I) was measured on eight rats by generalization of a conditioned avoidance response tocis- andtrans-8-mercapto-p-men... Read full abstract on PubMed →
Redbay ambrosia beetle, Xyleborus glabratus Eichhoff, is a native of Southeast Asia recently established in coastal forests of Georgia, SC and Florida. It vectors a wilt fungus, Ra... Read full abstract on PubMed →
A novel and efficient headspace solid-phase microextraction (HS-SPME) method, followed by gas chromatography mass spectrometry (GC-MS), was developed to study volatile organic comp... Read full abstract on PubMed →
The organic volatile flavor compounds in fermented stinky tofu (FST) were studied using SPME-GC/MS. A total of 39 volatile compounds were identified, including nine esters, seven a... Read full abstract on PubMed →
Carotenoids are used in wide-ranging food applications, but they are susceptible to degradation by many factors including light. We examined the photodegradation of five kinds of c... Read full abstract on PubMed →
The effect of cysteine on the ability of smear cheese-ripening bacteria (Brevibacterium linens and Arthrobacter spp) to produce volatile sulphur compounds (VSC) from methionine was... Read full abstract on PubMed →
This study aimed to investigate volatile compounds and quality traits of shrimp heads stored at 20 °C, 4 °C, -3 °C, and -18 °C. With increased storage time, sensory scores graduall... Read full abstract on PubMed →
The interactions between saliva components and 20 aroma compounds in water and oil model systems were systematically evaluated as a function of saliva composition and saliva/model... Read full abstract on PubMed →
UNLABELLED: Fenchol, a key aromatic compound in lavender essential oils (EOs), is produced by the enzyme fenchol synthase (FENS). However, the functional mechanism of FENS is not w... Read full abstract on PubMed →
The rotational spectrum of the bicyclic molecule fenchol (C10H18O, 1,3,3-trimethylbicyclo[2.2.1]heptan-2-ol) - a biogenic volatile organic compound - was recorded in the gas phase... 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.