Peer-Reviewed Research Database

Plum Brandy — 177 papers

Papers mentioning plum brandy 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 plum brandy research comes from

paper count of indexed corpus · via OpenAlex

Chinese Academy of Agricultural Sciences

Northwest A&F University

Beijing Technology and Business University

Tsinghua University

China Agricultural University

Hebei Agricultural University

Nanjing Agricultural University

Australian Wine Research Institute

Try linalool chocolate aroma odor threshold maillard reaction truffle pyrazine aeda

2026 Food research international (Ottawa, Ont.) aroma analysis

Improving fermentation efficiency and aroma quality of Shanlan Rice wine: Co-fermentation with selected dominant microorganisms from Shanlan Qubing.

Shanlan Qubing (SLQB) is a traditional fermentation starter used in the production of Shanlan rice wine in Hainan, China. However, the open brewing environment and the complex micr... Read full abstract on PubMed →

PMID: 41763806 DOI: 10.1016/j.foodres.2026.118484

2022 Food chemistry: X aeda

Evaluation of the color and aroma characteristics of commercially available Chinese kiwi wines via intelligent sensory technologies and gas chromatography-mass spectrometry.

As a deeply processing product of kiwifruit, kiwifruit wine (KW) has also shown promising commercial development prospects. In this study, the color and aroma characteristics of 14... Read full abstract on PubMed →

PMID: 36211771 DOI: 10.1016/j.fochx.2022.100427 Full text on PMC

2021 'MDPI AG' other

A methodological approach to assess the effect of organic, biodynamic, and conventional production processes on the intrinsic and perceived quality of a typical wine: The case study of chianti docg

The aim of this study was to propose a methodological approach to evaluate the impact of the organic, biodynamic, and conventional production processes on the intrinsic and perceiv... Read full abstract on PubMed →

PMID: doi:10.3390/foods10081894 DOI: 10.3390/foods10081894

2023 Food research international (Ottawa, Ont.) aroma analysis

The contribution of inoculated probiotics to increased protein-derived volatile flavor compounds.

This study aimed to evaluate the contribution and mechanisms of Lactobacillus plantarum and Zygosaccharomyces mellis inoculation to the enhancement of protein-derived volatile flav... Read full abstract on PubMed →

PMID: 37981358 DOI: 10.1016/j.foodres.2023.113629

2021 Journal of food science aeda

Determination and comparison of flavor (retronasal) threshold values of 19 flavor compounds in Baijiu.

Nineteen compounds, including ten esters, six acids, and three alcohols, were characterized and considered as significant tastants and aromas in Baijiu (Chinese Liquor). The flavor... Read full abstract on PubMed →

PMID: 33884627 DOI: 10.1111/1750-3841.15718

2025 Food research international (Ottawa, Ont.) aroma analysis

Differential characteristics of meat flavor compounds, colonic microbiome and metabolome between Duroc × Landrace × Yorkshire pigs with high and low intramuscular fat of longissimus dorsi muscles.

Pork flavor has received widespread attention from consumers and producers, but the flavor differences and microbial differences in pigs with different intramuscular fat (IMF) cont... Read full abstract on PubMed →

PMID: 41185328 DOI: 10.1016/j.foodres.2025.117579

2024 Food chemistry: X gc ms

Effects of tea addition on antioxidant capacity, volatiles, and sensory quality of beer.

Green tea has great potential to enhance the quality of beer. In this study, green tea was added at different stages of beer brewing, and evaluated the antioxidant capacity, volati... Read full abstract on PubMed →

PMID: 38357372 DOI: 10.1016/j.fochx.2024.101193 Full text on PMC

2024 Molecules (Basel, Switzerland) gc ms

Chemical Composition and Cytotoxicity Evaluation of Artemisia judaica L. Essential Oil from Saudi Arabia.

Gas chromatography (GC) and gas chromatography-mass spectrometry (GC-MS) analyses were conducted on essential oil extracted from Saudi Arabian Artemisia judaica L. (A. judaica) aer... Read full abstract on PubMed →

PMID: 38930948 DOI: 10.3390/molecules29122882 Full text on PMC

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

2020 Journal of ethnopharmacology other

Phytochemistry, pharmacological activities and uses of traditional medicinal plant Kaempferia galanga L. - An overview.

ETHNOPHARMACOLOGICAL RELEVANCE: Kaempferia galanga L. is a stemless, rhizomatous, aromatic, perennial and indigenous herb. It is native to India and distributed in China, Banglades... Read full abstract on PubMed →

PMID: 32061673 DOI: 10.1016/j.jep.2020.112667

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

2022 Foods (Basel, Switzerland) aroma analysis

Influence of Proteolysis on the Binding Capacity of Flavor Compounds to Myofibrillar Proteins.

Proteolysis occurs extensively during postmortem aging, enzymatic tenderization and fermentation of meat products, whereas less is understood regarding how proteolysis affects meat... Read full abstract on PubMed →

PMID: 35327313 DOI: 10.3390/foods11060891 Full text on PMC

2021 Zhongguo Zhong yao za zhi = Zhongguo zhongyao zazhi = China journal of Chinese materia medica gc ms

[High-speed identification of odor changes and substance basis of Myristicae Semen mildew by electronic nose and HS-GC-MS].

This study adopted headspace-gas chromatography-mass spectrometry(HS-GC-MS) and electronic nose to detect volatile components from Myristicae Semen samples with varying degrees of... Read full abstract on PubMed →

PMID: 34951175 DOI: 10.19540/j.cnki.cjcmm.20210526.302

2023 Molecules (Basel, Switzerland) pharmacology

Extraction of Gallic Acid and Ferulic Acid for Application in Hair Supplements.

Food supplements based on antioxidants and vitamins are often prescribed to correct inefficiencies in the human diet and delay diseases such as premature aging and alopecia (tempor... Read full abstract on PubMed →

PMID: 36903614 DOI: 10.3390/molecules28052369 Full text on PMC

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

2022 Frontiers in nutrition other

Effect of microbial interaction on flavor quality in Chinese baijiu fermentation.

Chinese baijiu brewing is an open, complex, and synergetic functional microbiota fermentation process. Microbial interaction is pivotal for the regulation of microbial structure an... Read full abstract on PubMed →

PMID: 35990321 DOI: 10.3389/fnut.2022.960712 Full text on PMC

2022 Molecules (Basel, Switzerland) unrelated

Extraction of Polyphenols and Vitamins Using Biodegradable ATPS Based on Ethyl Lactate.

The growing human population, together with the inefficient use of natural resources, has been dramatically increasing the production of food waste, which poses serious economic, e... Read full abstract on PubMed →

PMID: 36431939 DOI: 10.3390/molecules27227838 Full text on PMC

2022 Food research international (Ottawa, Ont.) gc ms

Unraveling the microbial community and succession during zha-chili fermentation and their relationships with flavor formation.

Zha-chili is a popular traditional fermented food among people in central and southwest China for its nice flavor. It is produced from grain and fresh chili undergoing spontaneousl... Read full abstract on PubMed →

PMID: 35761552 DOI: 10.1016/j.foodres.2022.111239

2021 Open research Europe other

Ethyl lactate production by reactive distillation - optimization of reaction kinetics and energy efficiency.

Background: Ethyl lactate is an environmentally benign solvent, which could substitute petrol-based volatile organic compounds (VOCs) in many applications if production costs are r... Read full abstract on PubMed →

PMID: 37645126 DOI: 10.12688/openreseurope.13744.2 Full text on PMC

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

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.