Papers mentioning rum or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
This study systematically characterized the flavor characteristics of Rice-aroma Baijiu under low, atmospheric, and high pressure distillation using QDA, E-nose, HS-GC-IMS, and HS-... Read full abstract on PubMed →
Agricultural rum, a sugarcane juice spirit, is produced in Martinique under the French AOC label, ensuring compliance with strict quality and origin standards. This study investiga... Read full abstract on PubMed →
Experiments were conducted to identify a compound responsible for a spicy, woody, incense-like odor note in oak-aged spirits. The target compound was extracted from oak wood and va... Read full abstract on PubMed →
The study aimed at evaluating the influence of fermented sugarcane molasses ageing on lees and the distillation process used for the production of rums. Molasses were freshly ferme... Read full abstract on PubMed →
Gut health is critically important for growing neonatal calves, and nutritional technologies are needed to prevent disease and stress challenges. Previous work feeding monensin (MO... Read full abstract on PubMed →
Although to date more than 10 000 volatile compounds have been characterized in foods, a literature survey has previously shown that only 226 aroma compounds, assigned as key food... Read full abstract on PubMed →
Flavor lexicons help both manufacturers and consumers communicate the intricacies of flavor nuances they experience within a product. Lexicon development typically requires the use... Read full abstract on PubMed →
UNLABELLED: This study identified and quantitated perceived sensory differences between 7 premium rums and 2 mixing rums using a hybrid of the Quantitative Descriptive Analysis and... Read full abstract on PubMed →
The production of rum consists of fermentation, distillation, and aging. To check the influence of each step on the final rum aroma, molasses, mash, distillate, and the final rum w... Read full abstract on PubMed →
Two rums differing in their overall aroma profile and price level (rum A, high price; rum B, low price) were analyzed by means of the Sensomics approach. Application of aroma extra... Read full abstract on PubMed →
Cachaça, the most popular alcoholic beverage in Brazil, is a sugar cane spirit similar to rum. Its production is around 2 billion liters per year, of which <1% is exported. Althoug... Read full abstract on PubMed →
UV-B radiation and water availability can affect amino acids(AAs) concentration in berries, resulting in the evolution of aroma compounds during alcoholic fermentation. This study... Read full abstract on PubMed →
Ether derivatives have myriad applications in several areas of chemical industry and academia. Hence, the development of more effective and sustainable protocols for their producti... Read full abstract on PubMed →
Poly(<i>N</i>-isopropylmethacrylamide) (p(<i>N</i>iPMAm)) is one of the lesser known homopolymers that has significant potential for designing new "intelligent" materials. The aims... Read full abstract on PubMed →
During decomposition, vertebrate carrion emits volatile organic compounds to which insects and other scavengers are attracted. We have previously found that the dung beetle, <i>Ano... Read full abstract on PubMed →
UNLABELLED: The aim of this study was to investigate the dynamic of volatile compounds in the Zaopei during the fermentation and distillation process by headspace solid-phase micro... Read full abstract on PubMed →
Produced water (PW) is a significant byproduct of offshore oil and gas production, constituting a major waste stream in the North Sea. Existing regulations address only the dispers... Read full abstract on PubMed →
The volatile flavor compounds of Huangjiu (Chinese rice wine) brewed from different raw materials were obviously different, but there were few studies on the volatile flavor compou... Read full abstract on PubMed →
The recent isolation of the yeast <i>Saccharomyces eubayanus</i> has opened new avenues in the brewing industry. Recent studies characterized the production of volatile compounds i... Read full abstract on PubMed →
Tobacco (<i>Nicotiana tabacum</i> Linn.) is a famous traditional herb used in folk medicine. The essential oils of tobacco have been demonstrated in modern studies to possess antio... Read full abstract on PubMed →
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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.