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.
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 →
The volatile components of the Tahitian liverwort Cyathodium foetidissimum was analyzed using headspace solid phase micro-extraction (SPME) and GC-MS. Three volatile components, 4-... Read full abstract on PubMed →
Ellagitannins and aromatic compounds evolution in Cabernet Sauvignon wines macerated in oak barrels for a year was studied. Identical barrels with different toastings (medium toast... Read full abstract on PubMed →
The volatile composition of a red wine aged for 2 months with three different Spanish oak chips (Quercus pyrenaica and Quercus petraea) from different regions of Castilla y León wa... Read full abstract on PubMed →
The evolution of volatile compounds extracted from wood while being macerated for 1 month with four different commercial chips (different geographical origins and toasting degrees)... Read full abstract on PubMed →
Aromatic aldehydes hold significant value in food additives and the valorization of biorefineries. This study investigated the oxidative conversion of five guaiacol-type compounds-... Read full abstract on PubMed →
The consumption of cinnamon, and next to it its price, have increased the last years making of this spice an attractive target for fraudsters. This work presents the outcome of a s... Read full abstract on PubMed →
Fusarium head blight (FHB), caused by Fusarium graminearum, is a predominant disease of wheat. Due to the lack of disease-resistant germplasm, chemical control is an important mean... Read full abstract on PubMed →
Baijiu is a unique and traditional distilled liquor in China. Flavor plays a crucial rule in baijiu. Up to now, the research on the flavor of baijiu has progressed from the identif... Read full abstract on PubMed →
In this study, novel hybrid materials exhibiting luminescent properties were prepared and characterized. A top-down approach obtained a series of polymeric materials with incorpora... Read full abstract on PubMed →
Potent odorants in Native spearmint, Scotch spearmint, and Macho mint oils were determined by the combined use of gas chromatography-olfactometry (GCO), gas chromatography-mass spe... Read full abstract on PubMed →
Ethyl vanillate (EV) is an important component of flavors and fragrances and has been widely used in the food, pharmaceutical, and cosmetic industries. The highly selective prepara... Read full abstract on PubMed →
The aim of this study was to investigate the effects of purified β-glucosidases from <i>Issatchenkia terricola</i> SLY-4, <i>Pichia kudriavzevii</i> F2-24, and <i>Metschnikowia pul... Read full abstract on PubMed →
In this study, the diversity existing at the very small scale of single vineyard parcels in volatile composition of grapes and wines from a single estate in the Valpolicella wine r... Read full abstract on PubMed →
The impact of fungicides mepanipyrim (Mep) and tetraconazole (Tetra) and their corresponding commercial formulations (Mep-Form and Tetra-Form) on the aroma composition of wines was... Read full abstract on PubMed →
BACKGROUND: Carignan noir is one of the minor and ancient varieties from the Chilean wine scenario that has had a resurgence as a result of to its rediscovered oenological potentia... Read full abstract on PubMed →
BACKGROUND: The fermentation performance of a genome-shuffled strain of Candida versatilis S3-5, isolated for improved tolerance to salt, and wild-type (WT) strain were analysed. T... Read full abstract on PubMed →
The effect of the addition of a grape flavor precursor extract to a grape juice, before or after fermentation with three different Saccharomyces cerevisiae yeast strains, on the ev... 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.