Papers mentioning pineapple or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
HC Red No. 7 functions as a semipermanent (direct) hair colorant in one cosmetic product at 1%. Analytical studies found the relative purity of HC Red No. 7 to be > 98.5%. Impuriti... Read full abstract on PubMed →
Changes of different quality factors of strawberries have been described until now from a physiological point of view. Possible effects on quality caused by yeast proliferation hav... 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 →
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 →
This work introduces the concept of a molecularly imprinted gas sensor to monitor the condition of naturally ripened strawberries. Furaneol, 2,5-dimethyl-4-hydroxy-3(2H)-furanone,... Read full abstract on PubMed →
Furanones formed during the Maillard reaction often are natural aroma-determining compounds found in numerous foods. Prominent economically relevant representatives are the structu... 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 →
A new rule stipulates that wine made in Japan from grapes harvested in Japan be labeled as "Japan wine". The main grape varieties for Japan Wine, Koshu for white wine and Muscat Ba... Read full abstract on PubMed →
4-Hydroxy-2,5-dimethyl-3(2H)-furanone (furaneol) is present in food. It has a caramel-like flavor, which affects the quality of food, and is formed via multiple pathways. Msalais i... Read full abstract on PubMed →
Furaneol is an aroma compound which occurs naturally in foods and is used as an artificial flavor. Detection of furaneol is required in food science and food processing industry. C... Read full abstract on PubMed →
A methodology for the rapid determination of the aromatic compounds methyl anthranilate (MA), 2'-aminoacetophenone (2-AAP) and furaneol by GC-MS was validated and used to character... 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 →
Yeasts Candida kefyr NCYC143, Candida utilis CUM, Kluyveromyces lactis KL71, Saccharomyces bayanus SB1, Saccharomyces cerevisiae EC1118, Saccharomyces chevalieri CCICC1028, Candida... Read full abstract on PubMed →
Yeasts can convert amino acids to flavor alcohols following the Ehrlich pathway, a reaction sequence comprising transamination, decarboxylation, and reduction. The alcohols can be... Read full abstract on PubMed →
A method for the analytical determination of sotolon [4,5-dimethyl-3-hydroxy-2(5H)-furanone], maltol [3-hydroxy-2-methyl-4H-pyran-4-one] and free furaneol [2,5-dimethyl-4-hydroxy-3... Read full abstract on PubMed →
Among the most important volatile compounds in the aroma of strawberries are 2,5-dimethyl-4-hydroxy-3(2H)-furanone (Furaneol) and its methoxy derivative (methoxyfuraneol, mesifuran... Read full abstract on PubMed →
Sexually mature male beetles of the genus Nicrophorus (Coleoptera: Silphidae) exhibit a conspicuous behavior, recognized as pheromone-releasing activity. Laboratory and field studi... Read full abstract on PubMed →
Hexanol is a volatile alcohol and a major component of plant essential oils (EOs). However, the antibacterial activity of hexanol vapor has not been well studied. This study aimed... Read full abstract on PubMed →
A striking feature of plant ecology is the ability of plants to detect and respond to environmental cues such as herbivore-induced plant volatiles (HIPVs) by priming or directly ac... Read full abstract on PubMed →
Volatile organic compounds are important for herbivorous insects in locating their host plants. The rice leaf folder, Cnaphalocrocis medinalis (Guenée), is a devastating migratory... 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.