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.
Abstract The present study investigated the wound-healing potential of 3-phenylpropyl acetate, a fragrance and flavor compound commonly used in food, perfumes, and cosmetics. An ex... Read full abstract on PubMed →
3-Phenylpropionic acid (3PPA) and its derivative 3-phenylpropyl acetate (3PPAAc) are important aromatic compounds with broad applications in the cosmetics and food industries. In t... Read full abstract on PubMed →
Mixed fermentation using saccharomyces cerevisiae and non-<i>saccharomyces cerevisiae</i> has become one of the main research strategies to improve wine aroma. Hence, this study ap... Read full abstract on PubMed →
Chinese Baijiu is one of the famous distilled liquor series with unique flavors in the world. Under the open environment, Chinese Baijiu was produced by two solid-state fermentatio... Read full abstract on PubMed →
The use of sourdough for bread production involves fermentation, which is dominated by lactic acid bacteria (LAB) and yeast. Sourdough can be inoculated with a starter culture or t... Read full abstract on PubMed →
The volatile compounds of guava wine were isolated by continuous solvent extraction and analyzed by GC-FID and GC-MS. A total of 124 volatile constituents were detected, and 102 of... Read full abstract on PubMed →
The addition of exogenous functional microbial strains during Feng-flavor Baijiu fermentation influences the organoleptic profile of Baijiu, but its regulatory mechanisms remain un... Read full abstract on PubMed →
Chinese rice wine (CRW) is an alcoholic beverage made mainly from rice or grain through saccharification and fermentation with Jiuqu (starter). Jiuqu makes an important contributio... Read full abstract on PubMed →
The empty cup aroma in soy sauce aroma type baijiu (SSB) is distinct, but the specific compounds responsible for its unique aroma remain unknown. The aroma characteristics of SSB a... Read full abstract on PubMed →
Differences in key odor-active volatile compounds among the head, heart, and tail fractions of freshly distilled spirits from Spine grape (Vitis davidii Foex) wine were identified... Read full abstract on PubMed →
An investigation using the aroma extract dilution analysis (AEDA) technique applied to the aroma concentrates prepared from the tea infusions of two different types of Chinese chry... Read full abstract on PubMed →
Component coelution in chromatographic analysis complicates identification and attribution of individual odour-active volatile molecules in complex multi-component samples. An inte... Read full abstract on PubMed →
The increasing demand for sustainable food-grade emulsifiers has stimulated interest in enzymatic processes utilizing renewable feedstocks. However, the use of waste cooking oil (W... Read full abstract on PubMed →
Worldwide, phytopathogenic fungi, bacteria, and viruses are responsible for huge crop losses each year, threatening agricultural progress and food security and causing massive econ... Read full abstract on PubMed →
The production process of Jiang-flavored Baijiu is highly elaborate, and the flavor characteristics and quality of the base liquor (BL) exert a substantial impact on the quality of... Read full abstract on PubMed →
Maotai-flavor Baijiu, a traditional Chinese liquor produced via solid-state fermentation, exhibits diverse base Baijiu types due to variations in fermentation rounds, styles, and g... Read full abstract on PubMed →
INTRODUCTION: Finger millet (Eleusine coracana) is gaining increasing recognition as a functional food and a promising source of nutraceuticals for mitigating metabolic disorders,... Read full abstract on PubMed →
The flavor evolution of unsweetened green tea beverage (USGTB) under actual storage is critical for quality control yet remains unclear. Unlike previous studies conducted by accele... Read full abstract on PubMed →
Ginger (Zingiber officinale Rosc.) possesses a rich nutritional profile, making it a valuable ingredient for a wide range of culinary applications. After removing its outer skin, g... Read full abstract on PubMed →
Poly(vinyl ethers) (PVEs) have many applications, such as adhesives, lubricants, and anticorrosive agents, thanks to their elastic, nonirritating, and chemically inert properties.... 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.