Peer-Reviewed Research Database

Plum Wine — 270 papers

Papers mentioning plum wine 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 wine research comes from

paper count of indexed corpus · via OpenAlex

Chinese Academy of Agricultural Sciences

Beijing Technology and Business University

Shanghai Institute of Technology

China Agricultural University

Centre National de la Recherche Scientifique

University of Adelaide

Jiangnan University

Northwest A&F University

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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

2024 Food chemistry: X gc ms

Automatic periodical negative air ions reduce postharvest decay and maintain texture and flavor quality of 'Fuji' apple during long-term cold storage.

The aim of this study was to explore the effect of periodical negative air ions (NAI) on the quality of 'Fuji' apple fruit after treatment at 0, 30, 60, and 90 min every 4 weeks. N... Read full abstract on PubMed →

PMID: 39582644 DOI: 10.1016/j.fochx.2024.101972 Full text on PMC

2021 World journal of microbiology & biotechnology other

Mutagenesis, screening and isolation of Brettanomyces bruxellensis mutants with reduced 4-ethylphenol production.

The use of non-conventional yeast species to obtain interesting flavors and aromas has become a new trend in the fermented beverages industry. Among such species, Brettanomyces bru... Read full abstract on PubMed →

PMID: 33392812 DOI: 10.1007/s11274-020-02981-5 Full text on PMC

2021 Frontiers in plant science aroma analysis

4-Ethylphenol, A Volatile Organic Compound Produced by Disease-Resistant Soybean, Is a Potential Botanical Agrochemical Against Oomycetes.

Oomycetes, represented by Phytophthora, are seriously harmful to agricultural production, resulting in a decline in grain quality and agricultural products and causing great econom... Read full abstract on PubMed →

PMID: 34630464 DOI: 10.3389/fpls.2021.717258 Full text on PMC

2015 Journal of the science of food and agriculture other

Production of 4-ethylphenol in alperujo by Lactobacillus pentosus.

BACKGROUND: Alperujo is the paste generated from the two-phase extraction system of olive oil. This wet pomace must be stored for several months and, during this period, the format... Read full abstract on PubMed →

PMID: 25267118 DOI: 10.1002/jsfa.6939

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 aeda

Unraveling the core microorganisms and metabolic pathways related to off-flavor compounds formation during Jiang-flavor Baijiu fermentation

Off-flavor is one of the most frequent and serious causes for the aroma deterioration in Jiang-flavor Baijiu. However, the key compounds and their formation mechanism responsible f... Read full abstract on PubMed →

PMID: 39148532 DOI: 10.1016/j.fochx.2024.101660 Full text on PMC

2021 Aging cell other

Diacetyl odor shortens longevity conferred by food deprivation in C. elegans via downregulation of DAF-16/FOXO.

Dietary restriction extends lifespan in various organisms by reducing the levels of both nutrients and non-nutritional food-derived cues. However, the identity of specific food-der... Read full abstract on PubMed →

PMID: 33382195 DOI: 10.1111/acel.13300 Full text on PMC

2021 FEMS yeast research aroma analysis

Nonconventional yeasts to produce aroma compounds by using agri-food waste materials.

Nowadays, biotechnological applications are emphasized to ensure sustainable development by reutilizing waste materials to prevent ecological problems and to produce or recover com... Read full abstract on PubMed →

PMID: 34875055 DOI: 10.1093/femsyr/foab063

2019 Toxicologic pathology other

Flavorings-Related Lung Disease: A Brief Review and New Mechanistic Data.

Flavorings-related lung disease is a potentially disabling and sometimes fatal lung disease of workers making or using flavorings. First identified almost 20 years ago in microwave... Read full abstract on PubMed →

PMID: 31645208 DOI: 10.1177/0192623319879906

2019 aroma analysis

Screening of aroma-producing lactic acid bacteria and their application in improving the aromatic profile of yogurt.

The development of yogurt flavor is a complicated and dynamic biochemical process. In addition to traditional starter cultures, adjunct cultures could also make significant contrib... Read full abstract on PubMed →

PMID: 31608476 DOI: 10.1111/JFBC.12837

2019 Food research international (Ottawa, Ont.) gc ms

Study of the changes in volatile compounds, aroma and sensory attributes during the production process of sparkling wine by traditional method.

One of the strongest factors that affects the volatile profile of sparkling wine is the winemaking process. Here we focus on determining the effects of the second fermentation and... Read full abstract on PubMed →

PMID: 30884689 DOI: 10.1016/j.foodres.2018.10.032

2020 Food research international (Ottawa, Ont.) other

Bioturbation effect of fortified Daqu on microbial community and flavor metabolite in Chinese strong-flavor liquor brewing microecosystem.

Traditional spontaneous fermentation in microecosystem with microbial successions and environmental variables results in inconsistent quality of fermented foods. We therefore propo... Read full abstract on PubMed →

PMID: 32036891 DOI: 10.1016/j.foodres.2019.108851

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

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.