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 effect of different stabilizing techniques on the composition of essential oil of rosemary (Rosmarinus officinalis L.) and thyme (Thymus officinalis L.) during one yea... Read full abstract on PubMed →
Shiraz, also known as Syrah or Hermitage, is one of Australia's most popular red wine varieties both domestically and internationally. Black pepper aroma and flavor are important t... Read full abstract on PubMed →
An obscure sesquiterpene, rotundone, has been identified as a hitherto unrecognized important aroma impact compound with a strong spicy, peppercorn aroma. Excellent correlations we... Read full abstract on PubMed →
In this study, we used compound fungal bran koji to enhance the fermentation of Sichuan bran <i>cupi</i>. Analysis of the microbial composition of <i>cupei</i> showed that <i>Asper... Read full abstract on PubMed →
The production of some alcoholic beverages very often requires the use of wood from various tree species to improve the quality parameters (smell, taste, and color) of the drink. T... Read full abstract on PubMed →
In this study, the flowering mechanisms and pollination strategies of seven species of the highly diverse genus Homalomena (Araceae) were investigated in native populations of West... Read full abstract on PubMed →
Vineyards exposed to wildfire generated smoke can produce wines with elevated levels of lignin derived phenols that have acrid, metallic and smoky aromas and flavour attributes. Wh... Read full abstract on PubMed →
Volatile organic compounds (VOCs) released by humans through their skin were investigated in near real time using ion mobility spectrometry after gas chromatographic separation wit... Read full abstract on PubMed →
Vanillin is a naturally occurring compound and food-flavoring agent with antioxidant and antimutagenic activities. In present study, we explored the radioprotective effect of a nov... Read full abstract on PubMed →
Solid-phase microextraction (SPME) samplings from live insects or natural secretion allowed one to identify the aggregation pheromones of the pest beetles Scapanes australis and St... Read full abstract on PubMed →
This study clarified the effects of pulsed electric field (PEF) treatment on microbial inactivation and flavor regulation in egg yolk liquid (EYL). Microorganisms were efficiently... Read full abstract on PubMed →
Environmental toxicants are increasingly suspected to influence cardiovascular (CV) and all-cause mortality, but previous studies mostly focused on one or a few chemicals. We exami... Read full abstract on PubMed →
OBJECTIVE: This study aimed to investigate the associations between exposure to blood volatile organic compounds (VOCs) and the level of serum neurofilament light chain (NfL) in ad... Read full abstract on PubMed →
Volatile organic compounds (VOCs) influence significantly sensory properties of espresso coffee (EC). However, some of these chemicals, such as furans reported to have a negative i... Read full abstract on PubMed →
Insufficient acidity in grape berries from warm climate regions has been exacerbated due to global warming, thereby becoming a major concern for winemaking. The wine lactic acid ba... Read full abstract on PubMed →
Previous studies suggest that olfactory cues from damaged and fermented fruits play important roles in resource recognition of polyphagous spotted wing Drosophila flies (SWD), Dros... Read full abstract on PubMed →
Correct analysis of whole blood volatile organic compounds (VOCs) in evaluating possible exposure situations requires differentiation of smokers from nonsmokers. Whole blood concen... Read full abstract on PubMed →
The aroma of Sichuan Xiaoqu Baijiu (SXB) greatly benefits from the use of sorghum as its primary brewing ingredient. Nevertheless, the impact of different sorghum variety on the pr... Read full abstract on PubMed →
A proteomic and exometabolomic study was conducted on Saccharomyces cerevisiae flor yeast strain growing under biofilm formation condition (BFC) with ethanol and glycerol as carbon... Read full abstract on PubMed →
A capillary GC-flame ionization detection (FID) method to determine volatile compounds (ethyl acetate, 1,1-diethoxyethane, methyl alcohol, 1-propanol, 2-methyl-1-propanol, 2-methyl... 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.