Papers mentioning sake or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Parental care enhances offspring survival and growth but often entails a trade-off in which caregivers temporarily suppress their own reproduction to invest in existing young. In v... Read full abstract on PubMed →
Daqu, the fermentation starter of Shanxi aged vinegar (a traditional Chinese cereal vinegar), is produced by natural fermentation of barley and/or peas under conditions of open env... Read full abstract on PubMed →
The objective was to establish a robust and reliable approach for the characterisation of volatile organic compounds (VOCs) present in food contact paperboard. This was achieved th... 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 →
The difference and similarities in the physicochemical and volatile flavor properties were determined in neon flying squid (OB), jumbo squid (DG), and Argentine squid (IA) mantles... 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 →
This paper reports for the first time the occurrence, fates, and carcinogenic risks of 20 substituted polycyclic aromatic hydrocarbons (SPAHs) and 16 priority PAH species in two co... Read full abstract on PubMed →
Ethyl-2-hydroxy-4-methylpentanoate (ethyl leucate) contributes to a fruity flavor in Japanese sake. The mold Aspergillus oryzae synthesizes leucate from leucine and then the yeast... Read full abstract on PubMed →
Most of the commercialized lactic acid fermented products are dairy-based. Hence, the development of non-dairy fermented products with probiotic properties draws significant attent... Read full abstract on PubMed →
The aroma profile of Bordeaux red wines is known to be marked by blackberry and blackcurrant flavours; this study focused on the fresh blackberry aroma in Bordeaux red wines, using... Read full abstract on PubMed →
A preparative HPLC method was applied to aromatic red wine extracts. Twenty-five fractions with various flavors were thus obtained, and several aromatic reconstitutions were produc... Read full abstract on PubMed →
A multidimensional chromatographic strategy has been developed and optimized with the purpose of identifying different odorants potentially relevant to the aroma and flavor of aged... Read full abstract on PubMed →
Levulinic acid is a platform chemical with significant potential for conversion into a wide range of biobased chemicals and fuels. A common process for producing levulinic acid fro... 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 →
The OxFA process provides aqueous formic acid (FA) solutions of around 53 wt% directly from biomass-derived byproducts such as glycerol. The direct utilisation of this diluted FA s... 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 →
Levulinic acid, which can be obtained from biomass, has sparked great interest as a biologically-based chemical building block with wide versatility and potential. Its esterificati... 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 →
Citrus medica is a horticultural crop grown in different parts of the world. The plant leaves have medicinal importance in traditional medicine for the treatment of various disease... Read full abstract on PubMed →
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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.