Peer-Reviewed Research Database

Rum — 842 papers

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.

Top Contributing Institutions

Where the rum research comes from

paper count of indexed corpus · via OpenAlex

Jiangnan University

Chinese Academy of Sciences

Beijing Technology and Business University

Chinese Academy of Agricultural Sciences

Tianjin University of Science and Technology

Ministry of Agriculture and Rural Affairs

State Key Laboratory of Food Science and Technology

Centre National de la Recherche Scientifique

Try linalool chocolate aroma odor threshold maillard reaction truffle pyrazine aeda

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

2017 Chemistry & biodiversity gc ms

Chemical Composition and Allelopathic, Antibacterial, Antifungal, and Antiacetylcholinesterase Activity of Fish-mint (Houttuynia cordataThunb.) from India.

Fish-mint (Houttuynia cordataThunb.), belonging to family Saururaceae, has long been used as food and traditional herbal medicine. The present study was framed to assess the change... Read full abstract on PubMed →

PMID: 28636756 DOI: 10.1002/cbdv.201700189

2013 Journal of environmental science and health. Part. B, Pesticides, food contaminants, and agricultural wastes gc ms

2-undecanone and 2-tridecanone in field-grown onion.

A field study was conducted to investigate the impact of soil amendments on concentrations of two volatile organic compounds, 2-undecanone and 2-tridecanone, in onion bulbs. The so... Read full abstract on PubMed →

PMID: 23374049 DOI: 10.1080/03601234.2013.743790

2023 Journal of toxicology and environmental health. Part A other

In vitro and in vivo acute toxicity of an artificial butter flavoring.

Flavorings used in cookies, electronic cigarettes, popcorn, and breads contain approximately 30 chemical compounds, which makes it difficult to determine and correlate signs and sy... Read full abstract on PubMed →

PMID: 36794368 DOI: 10.1080/15287394.2023.2172502

2022 BMC plant biology gc ms

Characterization of key aroma compounds and regulation mechanism of aroma formation in local Binzi (Malus pumila × Malus asiatica) fruit.

BACKGROUND: Volatile components are important secondary metabolites essential to fruit aroma quality, thus, in the past decades many studies have been extensively performed in clar... Read full abstract on PubMed →

PMID: 36380276 DOI: 10.1186/s12870-022-03896-z Full text on PMC

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

2018 Frontiers in plant science other

Effect of Huanglongbing or Greening Disease on Orange Juice Quality, a Review.

Huanglongbing (HLB) or citrus greening is the most severe citrus disease, currently devastating the citrus industry worldwide. The presumed causal bacterial agent Candidatus Liberi... Read full abstract on PubMed →

PMID: 30723488 DOI: 10.3389/fpls.2018.01976 Full text on PMC

2025 Bioorganic chemistry other

Chiral resolution of (R, S)-1-chloro-1-phenylethane by haloalkane dehalogenase DbjA in micro-aqueous phase.

Optically pure (S)-1-phenylethanol, a crucial synthetic intermediate widely applied in the pharmaceutical and food industries, is currently produced via well-established biological... Read full abstract on PubMed →

PMID: 40795663 DOI: 10.1016/j.bioorg.2025.108858

2025 International journal of molecular sciences other

Prokaryotic Expression and Binding Characteristics of Odor-Binding Protein GqinOBP10 in Gynaephora qinghaiensis.

Gynaephora qinghaiensis is a major grassland pest common in the alpine meadows of the western plateau of China, and its biological behavior is affected by the synergy of a variety... Read full abstract on PubMed →

PMID: 41226540 DOI: 10.3390/ijms262110502 Full text on PMC

2023 Journal of agricultural and food chemistry gc ms

Distribution of and Temporal Variation in Volatiles in Tea (Camellia sinensis) Flowers during the Opening Stages.

Tea (Camellia sinensis) flowers emit a large amount of volatiles that attract pollinators. However, few studies have characterized temporal and spatial variation in tea floral vola... Read full abstract on PubMed →

PMID: 37988651 DOI: 10.1021/acs.jafc.3c02690

2022 Food science and technology international = Ciencia y tecnologia de los alimentos internacional gc ms

Aroma profile and lactic acid bacteria characteristic of traditional Slovak cheese "May bryndza".

This paper describes the results of the characterization of a traditional Slovak cheese called "May bryndza" with regard to the profiles of volatile organic compounds and lactic ac... Read full abstract on PubMed →

PMID: 34515545 DOI: 10.1177/10820132211039916

2022 Gels (Basel, Switzerland) aroma analysis

Chemical and Flavor Characteristics of Enzyme-Modified Cheese Made by Two-Stage Processing.

(1) Background: to date, a clear description of the impact of specific enzymes on the enzyme-modified cheese (EMC) flavor is lacking. Moreover, comparative studies on the aroma com... Read full abstract on PubMed →

PMID: 35323273 DOI: 10.3390/gels8030160 Full text on PMC

2021 Frontiers in plant science other

Integration of Metabolome and Transcriptome Reveals the Relationship of Benzenoid-Phenylpropanoid Pigment and Aroma in Purple Tea Flowers.

Tea (Camellia sinensis) flowers are normally white, even though the leaves could be purple. We previously discovered a specific variety with purple leaves and flowers. In the face... Read full abstract on PubMed →

PMID: 34887890 DOI: 10.3389/fpls.2021.762330 Full text on PMC

2021 Frontiers in microbiology aroma analysis

Recombinant Enzymatic Redox Systems for Preparation of Aroma Compounds by Biotransformation.

The aim of this study was to develop immobilized enzyme systems that reduce carbonyl compounds to their corresponding alcohols. The demand for natural aromas and food additives has... Read full abstract on PubMed →

PMID: 34248905 DOI: 10.3389/fmicb.2021.684640 Full text on PMC

2017 Molecules (Basel, Switzerland) other

Optimization of the Production of 1-Phenylethanol Using Enzymes from Flowers of Tea (Camellia sinensis) Plants.

1-Phenylethanol (1PE) can be used as a fragrance in food flavoring and cosmetic industries and as an intermediate in the pharmaceutical industry. 1PE can be synthesized from acetop... Read full abstract on PubMed →

PMID: 28098803 DOI: 10.3390/molecules22010131 Full text on PMC

2017 Food research international (Ottawa, Ont.) aroma analysis

Functional characterizations of β-glucosidases involved in aroma compound formation in tea (Camellia sinensis).

Tea (Camellia sinensis) aroma is an important factor affecting tea quality. Many tea aroma compounds are present as glycosidically conjugated forms in tea leaves, and can be hydrol... Read full abstract on PubMed →

PMID: 28528101 DOI: 10.1016/j.foodres.2017.03.049

2016 Molecules (Basel, Switzerland) other

Elucidation of Differential Accumulation of 1-Phenylethanol in Flowers and Leaves of Tea (Camellia sinensis) Plants.

1-Phenylethanol (1PE) is a major aromatic volatile in tea (Camellia sinensis) flowers, whereas it occurs in a much smaller amounts in leaves. Enzymes involved in the formation of 1... Read full abstract on PubMed →

PMID: 27563859 DOI: 10.3390/molecules21091106 Full text on PMC

2014 Journal of agricultural and food chemistry gc ms

Occurrence of glycosidically conjugated 1-phenylethanol and its hydrolase β-primeverosidase in tea (Camellia sinensis) flowers.

A previous study found that 1-phenylethanol (1PE) was a major endogenous volatile compound in tea (Camellia sinensis) flowers and can be transformed to glycosically conjugated 1PE... Read full abstract on PubMed →

PMID: 25065942 DOI: 10.1021/jf5022658

2024 Integrative medicine (Encinitas, Calif.) unrelated

Hypothesis: 2 Major Environmental and Pharmaceutical Factors-Acetaminophen Exposure and Gastrointestinal Overgrowth of Clostridia Bacteria Induced By Ingestion of Glyphosate-Contaminated Foods-Dysregulate the Developmental Protein Sonic Hedgehog and Are Major Causes of Autism.

Epidemiological studies have found 2 significant factors associated with the increased incidence of autism spectrum disorder (ASD): the increased use of acetaminophen in the 1970s... Read full abstract on PubMed →

PMID: 39114279 Full text on PMC

2024 aeda

Flavor Perception and Formation Mechanism of Empty Cup Aroma in Soy Sauce Aroma Type Baijiu.

The research focused on the distinctive empty cup aroma, with the aim of identifying the key aroma compounds and the formation mechanism of empty cup aroma in soy sauce aroma type... Read full abstract on PubMed →

PMID: 39013108 DOI: 10.1021/acs.jafc.4c01709

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.