Peer-Reviewed Research Database

Rose — 180 papers

Papers mentioning rose 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 rose research comes from

paper count of indexed corpus · via OpenAlex

Medical University of Lublin

Gazi University

University of Kaiserslautern

Beijing Technology and Business University

Chiba University

Shizuoka University

University of Florida

China Agricultural University

Try linalool chocolate aroma odor threshold maillard reaction truffle pyrazine aeda

2025 aroma analysis

Innovative Fermentation Approach Employing Lachancea thermotolerans for the Selective Production of High-Acidity Wines, Designed for Blending with Low-Acidity Counterparts to Achieve Chemically and Organoleptically Balanced Final Compositions.

The most notable effects of climate change on wine production are higher alcohol levels, lower acidity and changes to the regions suitable for growing grapes. One solution to acidi... Read full abstract on PubMed →

PMID: 40870686 DOI: 10.3390/foods14162773 Full text on PMC

2025 sensory panel

Climate Change Adaptation in Winemaking: Combined Use of Non-Saccharomyces Yeasts to Improve the Quality of Pedro Ximénez Wines.

This study evaluates the impact of two non-Saccharomyces yeasts, Lachancea thermotolerans and Metschnikowia pulcherrima, on the oenological and sensory charact... Read full abstract on PubMed →

PMID: 40871412 DOI: 10.3390/microorganisms13081908 Full text on PMC

2022 sensory panel

Aroma Perception of Rose Oxide, Linalool and α-Terpineol Combinations in Gewürztraminer Wine

Cis-Rose oxide was found to be an important chiral compound in Gewürztraminer wine, with an enantiomeric ratio range from 76 to 58%. The enantiomeric ratio showed an important infl... Read full abstract on PubMed →

PMID: doi:10.3390/fermentation8010030 DOI: 10.3390/fermentation8010030

2015 Food research international (Ottawa, Ont.) aeda

Aroma compounds in Ontario Vidal and Riesling icewines. I. Effects of harvest date.

Icewine is a sweet dessert wine made from pressing grapes naturally frozen on the vines. It is likely that freeze/thaw cycles endured by icewine grapes change their chemical and se... Read full abstract on PubMed →

PMID: 28455036 DOI: 10.1016/j.foodres.2015.06.046

2015 Food research international (Ottawa, Ont.) aeda

Aroma compounds in Ontario Vidal and Riesling icewines. II. Effects of crop level.

Icewine is a dessert wine of substantial commercial value to the Canadian wine industry. Many grapegrowers crop icewine-designated vines at levels double those for table wines; the... Read full abstract on PubMed →

PMID: 28455037 DOI: 10.1016/j.foodres.2015.06.042

2008 Journal of agricultural and food chemistry aeda

Stereoselective formation of the varietal aroma compound rose oxide during alcoholic fermentation.

The potent aroma compound rose oxide was quantified in several white wines by a headspace solid-phase microextration stable isotope dilution assay (HS-SPME-SIDA) and the enantiomer... Read full abstract on PubMed →

PMID: 18247534 DOI: 10.1021/jf072518t

2006 Journal of agricultural and food chemistry gc ms

Sensory and chemical characterization of the aroma of a white wine made with Devín grapes.

The aroma profile of a Slovak white wine made with Devín grapes was evaluated by 13 expert judges. The panel evaluated the orthonasal and retronasal aroma profiles, as well as the... Read full abstract on PubMed →

PMID: 16448202 DOI: 10.1021/jf0518397

2025 Food chemistry sensory panel

Supplementary light with different wavelengths improved the monoterpenes aroma and quality traits of 'Shine Muscat' grape berries under facility cultivation.

Monoterpenes are typical aroma components of muscat grapes and are closely related to lighting conditions. However, the changes of light quality and intensity in facility cultivati... Read full abstract on PubMed →

PMID: 39923511 DOI: 10.1016/j.foodchem.2025.143255

2024 Journal of oleo science pharmacology

Unsaponifiable Compounds and Phenols Content, Antioxidant and Antitrypsin Activities of Prunus persica Kernel Oil.

Although peach kernels are rich in oil, there is a lack of information about its chemical and biological properties. Therefore, the purpose of this study was to determine the lipid... Read full abstract on PubMed →

PMID: 38825540 DOI: 10.5650/jos.ess24027

2024 Natural product research gc ms

Chemical composition and anti-inflammatory activity of flower essential oil from Forsythia koreana Nakai.

Forsythia koreana Nakai is an ornamental plant widely cultivated in East Asia. The essential oil of F. koreana flowers (FEO) was extracted by hydrodistillation process and the vola... Read full abstract on PubMed →

PMID: 37354439 DOI: 10.1080/14786419.2023.2223748

2021 ACS omega gc ms

Biocontrol Activity of Bacillus megaterium BM344-1 against Toxigenic Fungi.

Mycotoxins are secondary metabolites of some fungal species and represent important contaminants of food and feed. This study aimed to explore the biological control activity of Ba... Read full abstract on PubMed →

PMID: 34056251 DOI: 10.1021/acsomega.1c00816 Full text on PMC

2016 other

Genetic improvement of tomato by targeted control of fruit softening

Controlling the rate of softening to extend shelf life was a key target for researchers engineering genetically modified (GM) tomatoes in the 1990s, but only modest improvements we... Read full abstract on PubMed →

PMID: doi:10.1038/nbt.3602 DOI: 10.1038/nbt.3602

2011 Journal of agricultural and food chemistry aeda

Generation of volatile compounds in litchi wine during winemaking and short-term bottle storage.

Evolution of volatile components during litchi (Litchi chinensis Sonn.) winemaking was monitored, and aroma profiles of litchi wines bottle aged for 5 months at ambient temperature... Read full abstract on PubMed →

PMID: 21456617 DOI: 10.1021/jf2001876

2018 aroma analysis

Selection of indigenous yeast strains for the production of sparkling wines from native Apulian grape varieties

Abstract We report the first polyphasic characterization of native Saccharomyces cerevisiae in order to select candidate strains for the design of starter cultures tailored for Apu... Read full abstract on PubMed →

PMID: doi:10.1016/j.ijfoodmicro.2018.07.004 DOI: 10.1016/j.ijfoodmicro.2018.07.004

2014 Food research international (Ottawa, Ont.) aroma analysis

Impact of different cocoa hybrids (Theobroma cacao L.) and S. cerevisiae UFLA CA11 inoculation on microbial communities and volatile compounds of cocoa fermentation.

The aim of this work was to study the microbial communities and volatile compounds profile of different fermentations: using four different cocoa hybrids and adding Saccharomyces c... Read full abstract on PubMed →

PMID: 30011733 DOI: 10.1016/j.foodres.2014.08.033

2014 other

Microbiological and chemical monitoring of Marsala base wine obtained by spontaneous fermentation during large-scale production

The present work was undertaken to evaluate the effect of the natural winemaking on the microbial and chemical composition of Marsala base wine. To this purpose, a large-scale vi... Read full abstract on PubMed →

PMID: doi:10.1007/s13213-014-0808-0 DOI: 10.1007/s13213-014-0808-0

2012 Talanta gc ms

Effectiveness of high-throughput miniaturized sorbent- and solid phase microextraction techniques combined with gas chromatography-mass spectrometry analysis for a rapid screening of volatile and semi-volatile composition of wines--a comparative study.

In this study the feasibility of different extraction procedures was evaluated in order to test their potential for the extraction of the volatile (VOCs) and semi-volatile constitu... Read full abstract on PubMed →

PMID: 22265473 DOI: 10.1016/j.talanta.2011.10.010

2022 Natural product research gc ms

Essential oils from the leaves and flowers of Leucophyllum frutescens (Scrophulariaceae): phytochemical analysis and inhibitory effects against elastase and collagenase in vitro.

Leucophyllum frutescens (Scrophulariaceae) is a medicinal plant of Mexican traditional medicine. The aim of this study was to analyse the volatile components from the leaves and fl... Read full abstract on PubMed →

PMID: 34753359 DOI: 10.1080/14786419.2021.2000981

2022 PloS one gc ms

Pyrolysis-GCMS of Spirulina platensis: Evaluation of biomasses cultivated under autotrophic and mixotrophic conditions.

Microalgae are autotrophs and CO2 fixers with great potential to produce biofuels in a sustainable way, however the high cost of biomass production is a challenge. Mixotrophic grow... Read full abstract on PubMed →

PMID: 36264862 DOI: 10.1371/journal.pone.0276317 Full text on PMC

2021 PloS one other

Relationships of irrigation water and soil physical and chemical characteristics with yield, chemical composition and antimicrobial activity of Damask rose essential oil.

Damask rose (Rosa damascena Mill.) is an aromatic medicinal plant rich in bioactive compounds with high value in the food, pharmaceutical and cosmetic industries. Knowledge of the... Read full abstract on PubMed →

PMID: 33861759 DOI: 10.1371/journal.pone.0249363 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.