Papers mentioning red 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.
Fruit esters are regarded as key volatiles for fruit aroma. In this study, the effects of cold storage on volatile ester levels of 'Hort16A' (Actinidia chinensis Planch. var chinen... Read full abstract on PubMed →
Our study focused on the impact of 12 red wine esters, in complex mixtures, on the perception of fruity aromas. Aromatic reconstructions were prepared in dilute alcohol solution at... Read full abstract on PubMed →
A preparative HPLC method, which preserves wine aromas and isolates fruity characteristics in specific fractions, was applied to red wine aroma extracts. Various odor-active zones... Read full abstract on PubMed →
Sweet fortified wines, traditionally aged under strong oxidation conditions, have a characteristic aroma. An experimental laboratory study investigated the aging of red and white s... Read full abstract on PubMed →
The impact of reaction byproducts on the water wettability of Fischer-Tropsch catalysts has been investigated by using supported cobalt and ruthenium catalysts. Water contact angle... Read full abstract on PubMed →
The potential migration of chemical compounds from plastic food packaging poses significant health risks, necessitating continuous monitoring and enhanced safety protocols. This st... Read full abstract on PubMed →
Diamorphine (DIM, heroin) is a semi-synthetic opioid that undergoes rapid conversion to 6-monoacetylmorphine and morphine, producing short-lived biomarkers that are difficult to ca... Read full abstract on PubMed →
<h4>Background</h4>Insect Ionotropic Receptors (IRs) are a relatively uncharted territory. Some studies have documented IR activation by recording neuronal activity in situ, others... Read full abstract on PubMed →
Intelligent gas sensors are indispensable devices widely used in modern society for environmental monitoring, healthcare, the food industry, and public safety. Recent advancements... Read full abstract on PubMed →
Elevated levels of eugenol and syringol in wines have been observed to impart a smoky, medicinal, and spicy aroma, particularly in wines produced from East Asian species. The precu... Read full abstract on PubMed →
A novel synthetic pathway for synthesizing isocyanate-free polyurethanes is reported here. β-Amino alcohols were efficiently synthesized from the aminolysis of the epoxide ring of... Read full abstract on PubMed →
Spray coatings have shown promising potential in preventing the uptake of smoke phenols from wildfires into wine grapes. Three cellulose nanofiber-based coatings with low methoxyl... Read full abstract on PubMed →
The frequency and intensity of wildfires have been increasing over the last 50 years and negatively impacted the wine industry. Previous methods of smoke mitigation during grape pr... Read full abstract on PubMed →
A smoky aroma was found in wines made from East Asian species that had not been treated with oak products or exposed to smoke. In this study, a combined method of sensory analysis... Read full abstract on PubMed →
Eleusine coracana (L.) Gaertn (E. coracana) is one of the highest consuming food crops in Asia and Africa. E. coracana is a plant with several medicinal values including anti-ulcer... Read full abstract on PubMed →
The influence on aroma compounds chips or staves and toasting degree have been analyzed in red wines aged for two periods of time. Ethyl propanoate, ethyl butanoate, ethyl octanoat... Read full abstract on PubMed →
The aroma of an instant white tea (IWT) was extracted through simultaneous distillation–extraction (SDE) and analyzed by sensory evaluation, gas chromatography-mass spectrometry-ol... Read full abstract on PubMed →
The SPME Arrow technology-a novel solid phase micro-extraction technique-was used to analyze Soju, a traditional Korean distilled liquor, in barrels made of <i>Quercus</i> spp. The... Read full abstract on PubMed →
Wine made from grapes exposed to bushfire smoke can exhibit unpleasant smoky, ashy characters, which have been attributed to the presence of smoke-derived volatile phenols, in free... Read full abstract on PubMed →
In this work, low-power and high-performance gas sensors toward trimethylamine (TMA) are presented for the food quality control in the Internet of Things. An amphiphilic perylene d... 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.