Papers mentioning mulberry or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Lycium europaeum L. is a spiny shrub of the Solanaceae family, known in Algeria as 'Awsaj' and used as food and herbal remedy. The phytochemical investigation of the alkaloid extra... Read full abstract on PubMed →
With the aid of multilayer coil countercurrent chromatography, subsequent acetylation, and liquid chromatographic purification of a glycosidic mixture obtained from lulo (Solanum q... Read full abstract on PubMed →
Aroma profiles and aroma-active compounds of "Yulu" peach from Fenghua (the peach known for the best flavor and quality in China) were investigated by headspace solid-phase microex... Read full abstract on PubMed →
RESEARCH BACKGROUND: In our study, spontaneous alcoholic fermentations were carried out to isolate non-Saccharomyces and Saccharomyces yeasts from grape must from different vine-gr... Read full abstract on PubMed →
Interaction studies are used in sensory evaluation to elucidate the complex influences (additive, masking, synergistic) that various compounds have on the perception of wine aroma.... Read full abstract on PubMed →
The volatile compounds of jujube ( Ziziphus jujube Mill.) puree obtained from three cultivars, 'Jinsixiaozao' (Y1), 'Youzao' (Y2), and 'Yuzao' (Y3), were analyzed by gas chromatogr... Read full abstract on PubMed →
Eighteen reconstituted wine samples were prepared by mixing nonvolatile and volatile fractions obtained from six different wines, two whites and four reds, with different character... Read full abstract on PubMed →
Sulfur compounds in wine can be a 'double-edged sword'. On the one hand, certain sulfur-containing volatile compounds such as hydrogen sulfide, imparting a rotten egg-like aroma, c... Read full abstract on PubMed →
Quantitative analysis of the volatile flavor components in Korean alcoholic beverages (makgeolli and yakju) and Japanese sake was carried out using SPME-GC/MS. Fusel oils (n-butyl... Read full abstract on PubMed →
This study investigated the aroma-releasing mechanism of rose during the scenting process with black tea. By quantitative descriptive analysis of sensory evaluations, it was found... Read full abstract on PubMed →
The aim of the present study was to investigate whether repetitive aversive odor conditioning induced changes at the level of the peripheral olfactory system in humans. A total of... Read full abstract on PubMed →
In this study, headspace solid phase microextraction-gas chromatography-mass spectrometry and GC-olfactometry were used to analyze the key aroma compounds in three types of rose-ba... Read full abstract on PubMed →
Aroma is an important quality characteristic in Muscat grapes and constitutes a major concern for viticulturist and grapevine breeders. For this reason, Muscat aroma variability wa... Read full abstract on PubMed →
BACKGROUND: The tea green leafhopper (TLH, Empoasca onukii Matsuda) poses a major economic threat to the tea industry, and current practice on using synthetic insecticides raises e... Read full abstract on PubMed →
Sixteen red wines were stored for one month at 35 °C under anoxic conditions and with 35 mg/L of O₂ (over the stoichiometric to total SO₂). Major and minor volatile compounds, incl... Read full abstract on PubMed →
The green leaf volatiles (GLVs) (Z)-3-hexenal, (Z)-3-hexenol, and (Z)-3-hexenyl acetate play important roles in plant defense, deterring insect herbivores and attracting their natu... Read full abstract on PubMed →
In the brewing process, methionine is a decisive amino acid for (off-)flavor formation. A significant part of methionine is oxidized to methionine sulfoxide (MetSO) in malt. We hyp... Read full abstract on PubMed →
Plant-produced volatile compounds play important roles in plant signaling and in the communication of plants with other organisms. Many plants emit green leaf volatiles (GLVs) in r... Read full abstract on PubMed →
Methionol is a sulfur-containing aroma compound that contributes to the flavors of fermented foods. In this work, a novel method for methionol production was established using 3-me... Read full abstract on PubMed →
Methionol is an important volatile sulfur flavor compound, which can be produced via the Ehrlich pathway in Saccharomyces cerevisiae. Aminotransferase and decarboxylase are essenti... Read full abstract on PubMed →
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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.