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.
Extracts from acacia, chestnut, cherry, mulberry, and oak wood, used in making barrels for aging wine and spirits were studied by GC/MS positive ion chemical ionization (PICI). Woo... Read full abstract on PubMed →
Hypothalamic fatty acid metabolism has recently been implicated in the controls of food intake and energy homeostasis. We report that intracerebroventricular (ICV) injection of lep... Read full abstract on PubMed →
Rutin was acylated with stearic acid in the esterification reaction catalyzed by immobilized Candida antarctica lipase B (Novozym 435) in tert-amyl alcohol with and without molecul... Read full abstract on PubMed →
The effect of acid hydrolysis of English oak (Quercus robur. L) wood on its aroma-forming complex was studied. The contents of methanol, acetic and crotonic acids, and furfural inc... Read full abstract on PubMed →
5-Hydroxymethyl-2-furaldehyde (HMF), is a major product of sugar degradation found in food and solutions used in parenteral nutrition. Labeled [14C]HMF was synthesized by dehydrati... Read full abstract on PubMed →
Dipicolinic acid was determined by reverse-phase liquid chromatography. Elution was with 0.2 M potassium phosphate, pH 1.8, containing 1.5% tert-amyl alcohol or higher concentratio... Read full abstract on PubMed →
Aromatic compounds constitute the primary chemical components responsible for the distinctive flavor characteristics of cigars and play a pivotal role in cigar quality assessment.... Read full abstract on PubMed →
The enhancement of saltiness induced by odrants perceived from the retronasal cavity during Larou oral processing was analyzed. During the oral processing of Xiangtan Larou, the sm... Read full abstract on PubMed →
The increasing use of enteral nutrition formulas (ENFs) among vulnerable populations underscores the need for safety evaluations. In this study, 23 ENFs designed for adults, repres... Read full abstract on PubMed →
The development of grapes and the resulting wine are influenced by environmental factors associated with vintage, such as temperature, rainfall, and sunlight, which affect key meta... Read full abstract on PubMed →
This study successfully prepared La <sub><i>x</i></sub> Ce<sub>1-<i>x</i></sub> CoO<sub>3</sub> (<i>x</i> = 0.2, 0.4, 0.6, 0.8, 1) series perovskite oxide catalysts by co precipita... Read full abstract on PubMed →
Odorant receptors (ORs) are main actors of the insects peripheral olfactory system, making them prime targets for pest control through olfactory disruption. Traditional methods emp... Read full abstract on PubMed →
Cytochrome P450 enzymes are monooxygenases widely diffused in nature ranging from viruses to man. They can catalyze a very wide range of reactions, including the ketonization of C-... Read full abstract on PubMed →
Rotundone, an oxygenated sesquiterpene compound, responsible for the peppery aroma. The importance of the rotundone in the flavor industry warrants search for the precursor genes i... Read full abstract on PubMed →
Ligninolytic enzymes, including laccase, manganese peroxidase, and dye-decolorizing peroxidase (DyP), have attracted much attention in the degradation of mycotoxins. Among these en... Read full abstract on PubMed →
The co-occurrence of multiple mycotoxins, including aflatoxin B1 (AFB1), zearalenone (ZEN) and deoxynivalenol (DON), widely exists in cereal-based animal feed and food. At present,... Read full abstract on PubMed →
(-)-Rotundone, a sesquiterpenoid that has a characteristic woody and peppery odor, is a key aroma component of spicy foodstuffs, such as black pepper and Australian Shiraz wine. (-... Read full abstract on PubMed →
A novel stereoisomer of rotundone, 3-epi-rotundone, was identified in the aroma of grapefruit, orange, apple, and mango. 3-epi-Rotundone was prepared by the isomerization of rotund... Read full abstract on PubMed →
Aroma extract dilution analyses of the aromas of peels and juices of white and pink grapefruits revealed that rotundone, responsible for peppery, spicy, and woody odors, was detect... Read full abstract on PubMed →
Rotundone is a sesquiterpene that gives grapes and wine a desirable 'peppery' aroma. Previous research has reported that growing grapevines in a cool climate is an important factor... 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.