Papers mentioning passion fruit or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
<i>Drosophila suzukii</i> (Diptera: Drosophilidae) infests a variety of commercial fruits, including cherries and other soft-skinned fruits. After the cropping season of most culti... Read full abstract on PubMed →
This study was investigated the chemical composition of volatile oils and aroma evaluation from the tubers of Apios americana Medikus. Theses volatile oils were obtained by the hyd... Read full abstract on PubMed →
Accelerated solvent extraction (ASE) of three common Angelica species found in Asia: Angelica sinensis (Oliv.) Diels from China, Angelica acutiloba (Sieb. et Zucc.) Kitagawa from J... Read full abstract on PubMed →
The choice of a suitable oviposition site by female insects is essential for survival of their progeny. Both olfactory and contact cues of the oviposition site may mediate this cho... Read full abstract on PubMed →
Volatile components of soursop were isolated by simultaneous steam distillation/solvent extraction and GC/MS analysis. Forty-one compounds were identified. The major volatiles were... Read full abstract on PubMed →
Together with 3-mercaptohexan-1-ol and 3-mercaptohexyl acetate, already known to contribute to the aroma of passion fruit (Passiflora edulis), 3-mercapto-3-methylbutan-1-ol and 3-m... Read full abstract on PubMed →
The study aimed to explore the impact of ceramic membrane filtration used to terminate the fermentation process on the aroma of low-alcohol sugarcane fruit wines as compared to tra... Read full abstract on PubMed →
The profiles of volatile organic compounds (VOCs) emitted from orange fruits infested by Ceratitis capitata were examined. VOCs were collected from the headspace of oranges immedia... Read full abstract on PubMed →
Egg yolk phospholipids (PLs) extracted by organic solvent are prone to oxidation, while they are quite stable in egg yolk. This study was to verify the decisive role of lutein (nat... Read full abstract on PubMed →
Volatile esters are key compounds contributing to flavor intensity in commonly consumed fruits including apple (Malus domestica), strawberry (Fragaria spp.), and banana (Musa sapie... 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 →
The present study for the first time reports the chemical composition of the endemic Balkan parsnip Pastinaca hirsuta Pančić essential oil and headspace (HS) volatiles, obtained fr... Read full abstract on PubMed →
The apple maggot fly, Rhagoletis pomonella, infests several hawthorn species in the southern USA. In a companion paper, we showed that R. pomonella flies infesting two different ma... Read full abstract on PubMed →
The apple maggot fly, Rhagoletis pomonella, infests several hawthorn species in the southern USA. Here, we tested the hypothesis that these populations could serve as reservoirs fo... 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 →
The study evaluated the effects of conventional pasteurization and ohmic heating (OH) at different electric fields (12, 16, 20, or 24 V/cm-1) on probiotic chocolate dairy desserts'... 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.