Peer-Reviewed Research Database

Hyacinth — 49 papers

Papers mentioning hyacinth 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 hyacinth research comes from

paper count of indexed corpus · via OpenAlex

University of Kaiserslautern

Beijing Technology and Business University

Gazi University

University of Münster

Jiangnan University

Northeast Agricultural University

University of Milan

ETH Zurich

Try linalool chocolate aroma odor threshold maillard reaction truffle pyrazine aeda

2024 International journal of biological macromolecules aroma analysis

Exploring the binding mechanisms of thermally and ultrasonically induced molten globule-like β-lactoglobulin with heptanal as revealed by multi-spectroscopic techniques and molecular simulation.

This work employed the model protein β-lactoglobulin (BLG) to investigate the contribution of microstructural changes to regulating the interaction patterns between protein and fla... Read full abstract on PubMed →

PMID: 38395276 DOI: 10.1016/j.ijbiomac.2024.130300

2024 Sheng wu gong cheng xue bao = Chinese journal of biotechnology other

[Advances in synthesis of 2-phenylethanol].

2-phenylethanol (2-PE), an aromatic alcohol with a rose fragrance, is the second most widely used flavoring substance in the world. It is widely used in the cosmetic, food, and pha... Read full abstract on PubMed →

PMID: 38914486 DOI: 10.13345/j.cjb.230762

2023 Applied and environmental microbiology other

Systematic Adaptation of Bacillus licheniformis to 2-Phenylethanol Stress.

The compound 2-phenylethanol (2-PE) is a bulk flavor and fragrance with a rose-like aroma that can be produced by microbial cell factories, but its cellular toxicity inhibits cellu... Read full abstract on PubMed →

PMID: 36752618 DOI: 10.1128/aem.01568-22 Full text on PMC

2023 Frontiers in microbiology aroma analysis

Genomic, transcriptomic, and metabolic characterization of 2-Phenylethanol-resistant Saccharomyces cerevisiae obtained by evolutionary engineering.

2-Phenylethanol is an aromatic compound commonly used in the food, cosmetic, and pharmaceutical industries. Due to increasing demand for natural products by consumers, the producti... Read full abstract on PubMed →

PMID: 37113225 DOI: 10.3389/fmicb.2023.1148065 Full text on PMC

2019 Biotechnology advances aroma analysis

Advances in 2-phenylethanol production from engineered microorganisms.

2-Phenylethanol (2-PE) is an important flavor ingredient with a rose-like odor. Due to concerns about the toxic byproducts potentially found in 2-PE from chemical synthesis, consum... Read full abstract on PubMed →

PMID: 30768954 DOI: 10.1016/j.biotechadv.2019.02.005

2019 Critical reviews in biotechnology other

Current status and perspectives of 2-phenylethanol production through biological processes.

2-Phenylethanol (2-PE), an important flavor and fragrance compound with a rose-like smell has been widely used in the cosmetics, perfume, and food industries. Traditional productio... Read full abstract on PubMed →

PMID: 30570367 DOI: 10.1080/07388551.2018.1530634

2016 Bioscience, biotechnology, and biochemistry gc ms

Biosynthesis of floral scent 2-phenylethanol in rose flowers.

Plants emit chemically diverse volatile compounds for attracting pollinators or putting up a chemical defense against herbivores. 2-Phenylethanol (2PE) is one of the abundantly emi... Read full abstract on PubMed →

PMID: 27297332 DOI: 10.1080/09168451.2016.1191333

2025 iScience other

Control of odor sensation by light and cryptochrome in the Drosophila antenna.

Olfaction is employed by the fruit fly, Drosophila melanogaster, to differentiate safe from harmful foods and for other behaviors. Here, we show that ultraviolet (UV) or blue light... Read full abstract on PubMed →

PMID: 40395666 DOI: 10.1016/j.isci.2025.112443 Full text on PMC

2008 Acta crystallographica. Section E, Structure reports online other

3-Eth-oxy-4-hydroxy-benzaldehyde.

The title compound (ethyl vanillin), C(9)H(10)O(3), an important food additive and flavouring agent approved by FAO/WHO, has a vanilla odor four times that of vanillin and shows an... Read full abstract on PubMed →

PMID: 21201206 DOI: 10.1107/S1600536808030419 Full text on PMC

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.