Peer-Reviewed Research Database

Pepper — 1,899 papers

Papers mentioning pepper 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 pepper research comes from

paper count of indexed corpus · via OpenAlex

Jiangnan University

Chinese Academy of Sciences

Centre National de la Recherche Scientifique

Zhejiang University

State Key Laboratory of Food Science and Technology

Chinese Academy of Agricultural Sciences

Technical University of Munich

Ministry of Agriculture and Rural Affairs

Try linalool chocolate aroma odor threshold maillard reaction truffle pyrazine aeda

2024 Journal of the science of food and agriculture other

Evaluation of the differences between low-salt solid-state fermented soy sauce and high-salt diluted-state fermented soy sauce in China: from taste-active compounds and aroma-active compounds to sensory characteristics.

BACKGROUND: The present study aimed to determine the components related to sensory properties in soy sauce and to characterize the differences between low-salt solid-state fermente... Read full abstract on PubMed →

PMID: 37574531 DOI: 10.1002/jsfa.12924

2016 Food chemistry gc ms

Determination of volatile marker compounds of common coffee roast defects.

Coffee beans from the same origin were roasted using six time-temperature profiles, in order to identify volatile aroma compounds associated with five common roast coffee defects (... Read full abstract on PubMed →

PMID: 27283624 DOI: 10.1016/j.foodchem.2016.04.124 Full text on PMC

2023 Food chemistry aroma analysis

Can the Maillard reaction affect the characteristic aroma of Sesame aroma baijiu - A research on the methional during the stacking fermentation stage of jiupei.

In this study, we focused on methional, a characteristic flavor compound of Sesame aroma baijiu, and investigated its production during the stacking fermentation of baijiu jiupei.... Read full abstract on PubMed →

PMID: 37302308 DOI: 10.1016/j.foodchem.2023.136521

2021 Food chemistry gc ms

Characterising the sensory quality and volatile aroma profile of clean-label sucrose reduced sponge cakes.

The sensory and aroma quality of 30% (w/w) sucrose reduced sponge cakes incorporating clean-label replacers were investigated. The sensory quality of the reformulated sponge cakes... Read full abstract on PubMed →

PMID: 33127226 DOI: 10.1016/j.foodchem.2020.128124

2010 Applied microbiology and biotechnology aroma analysis

Catabolism of citronellol and related acyclic terpenoids in pseudomonads.

Terpenes are a huge group of natural compounds characterised by their predominantly pleasant smell. They are built up by isoprene units in cyclic or acyclic form and can be functio... Read full abstract on PubMed →

PMID: 20490788 DOI: 10.1007/s00253-010-2644-x

2004 Journal of agricultural and food chemistry sensory panel

Further insights into the role of methional and phenylacetaldehyde in lager beer flavor stability.

This work attempts to measure the importance of methional and phenylacetaldehyde on the flavor stability of beer, as direct participants or as indicators of aroma deterioration. A... Read full abstract on PubMed →

PMID: 15612775 DOI: 10.1021/jf049178l

2003 Journal of agricultural and food chemistry aroma analysis

Enhancement of the primary flavor compound methional in potato by increasing the level of soluble methionine.

The primary flavor compound in potato, methional, is synthesized from methionine by the Strecker degradation reaction. A major problem associated with potato processing is the loss... Read full abstract on PubMed →

PMID: 12952421 DOI: 10.1021/jf030148c

2000 Journal of agricultural and food chemistry threshold study

Clues about the role of methional as character impact odorant of some oxidized wines.

A young white wine that had undergone spontaneous oxidation and showed a strong off-flavor reminiscent of cooked vegetables was demixed by salting out to obtain an ethanolic extrac... Read full abstract on PubMed →

PMID: 10995348 DOI: 10.1021/jf991177j

2025 Food science and biotechnology other

Dietary xenobiotics and their role in immunomodulation.

Within our daily dietary intake, lies an intriguing and frequently overlooked dimension- the realm of dietary xenobiotics. These chemical compounds originate from different food so... Read full abstract on PubMed →

PMID: 40196336 DOI: 10.1007/s10068-024-01752-4 Full text on PMC

2024 Food science & nutrition pharmacology

Effects of Lamiaceae family plants and their bioactive ingredients on coronavirus-induced lung inflammation.

Coronaviruses (CoVs) are a family of viruses that cause infection in respiratory and intestinal systems. Different types of CoVs, those responsible for the SARS-CoV and the new glo... Read full abstract on PubMed →

PMID: 38455203 DOI: 10.1002/fsn3.3903 Full text on PMC

2023 Veterinary anaesthesia and analgesia other

Analgesic effect of the mint terpenoid L-carvone in sheep.

OBJECTIVE: To determine whether L-carvone increases the voltage threshold response to a noxious electrical stimulus in sheep. STUDY DESIGN: Prospective, blinded, randomized, crosso... Read full abstract on PubMed →

PMID: 37500407 DOI: 10.1016/j.vaa.2023.06.004

2022 Phytotherapy research : PTR other

Maltol mitigates cisplatin-evoked cardiotoxicity via inhibiting the PI3K/Akt signaling pathway in rodents in vivo and in vitro.

Our current research aims to evaluate the efficiency of a flavor enhancer, maltol (produced by heating ginseng) against cisplatin-evoked cardiotoxicity by establishing cisplatin-in... Read full abstract on PubMed →

PMID: 35174550 DOI: 10.1002/ptr.7405

2022 Journal of agricultural and food chemistry other

4-Oxo-2-nonenal (4-ONE)-Induced Degradation of Bovine Skeletal Muscle Proteins.

Lipids are an important component of meat, as they provide desirable sensory characteristics and nutritional benefits. However, lipids are susceptible to degradation through oxidat... Read full abstract on PubMed →

PMID: 36129340 DOI: 10.1021/acs.jafc.2c05550

2021 Foods (Basel, Switzerland) gc ms

Integrated Metabolomics and Volatolomics for Comparative Evaluation of Fermented Soy Products.

Though varying metabolomes are believed to influence distinctive characteristics of different soy foods, an in-depth, comprehensive analysis of both soluble and volatile metabolite... Read full abstract on PubMed →

PMID: 34828797 DOI: 10.3390/foods10112516 Full text on PMC

2021 Phytotherapy research : PTR other

The p53/p21/p16 and PI3K/Akt signaling pathways are involved in the ameliorative effects of maltol on D-galactose-induced liver and kidney aging and injury.

Successive evidence has established that maltol, a flavor-enhancing agent, could provide resistance to oxidative stress-induced tissue injury in various animal models though its be... Read full abstract on PubMed →

PMID: 34028092 DOI: 10.1002/ptr.7142

2020 Environmental toxicology and chemistry other

The Flavor Enhancer Maltol Increases Pigment Aggregation in Dermal and Neural Melanophores in Xenopus laevis Tadpoles.

Melanophores are pigmented cells that change the distribution of melanosomes, enabling animals to appear lighter or darker for camouflage, thermoregulation, and protection from ult... Read full abstract on PubMed →

PMID: 31721268 DOI: 10.1002/etc.4626

2020 Comprehensive reviews in food science and food safety other

Typical reactive carbonyl compounds in food products: Formation, influence on food quality, and detection methods.

Reactive carbonyl compounds are a large group of highly reactive electrophilic compounds containing one or more carbonyl groups, which can be created by lipid oxidation both in viv... Read full abstract on PubMed →

PMID: 33325172 DOI: 10.1111/1541-4337.12535

2019 Food chemistry other

Effect of milk proteins and food-grade surfactants on oxidation of linseed oil-in-water emulsions during in vitro digestion.

Health benefits are associated with polyunsaturated fatty acids, but their sensitivity to oxidation may generate toxic oxidation species. The objective of this study was to compare... Read full abstract on PubMed →

PMID: 31126445 DOI: 10.1016/j.foodchem.2019.04.107

2017 Free radical biology & medicine other

4-Hydroxynonenal metabolites and adducts in pre-carcinogenic conditions and cancer.

4-hydroxy-2-nonenal (HNE) is an amazing reactive compound, originating from lipid peroxidation within cells but also in food and considered as a "second messenger" of oxidative str... Read full abstract on PubMed →

PMID: 28065782 DOI: 10.1016/j.freeradbiomed.2016.12.025

2007 Toxicology in vitro : an international journal published in association with BIBRA other

Induction of cytochrome P450 1a1 by the food flavoring agent, maltol.

Maltol is used extensively as a flavor-enhancing agent, food preservative, antioxidant, and also in cosmetic and pharmaceutical formulations. However, a number of studies have show... Read full abstract on PubMed →

PMID: 17317091 DOI: 10.1016/j.tiv.2007.01.003

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.