Papers mentioning scotch whisky or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Peat is a chemically complex organic material formed under anaerobic conditions, and plays a critical role in the Scotch whisky industry by contributing phenolic aromas during malt... Read full abstract on PubMed →
Spirit drink, known in Central and Eastern Europe as 'okowita' (its official designation is 'spirit'), is obtained by distilling fermented plant raw materials. Unlike vodka, which... Read full abstract on PubMed →
Aroma compositions are usually complex mixtures of odor-active compounds exhibiting diverse molecular structures. Due to chemical interactions of these compounds in the olfactory s... Read full abstract on PubMed →
New product development for distilled spirits frequently involves experimental trials at the laboratory scale that attempt to replicate industrial-scale production processes. This... Read full abstract on PubMed →
In this study, ultra-violet (UV) and short-wave infra-red (SWIR) hyperspectral imaging (HSI) was used to measure the concentration of phenolic flavour compounds on malted barley th... Read full abstract on PubMed →
Most methods used in the identification of counterfeit whisky have focused on the profiling of volatile organic congeners determined by gas chromatography. We tested the use of tot... Read full abstract on PubMed →
<h4>Background</h4>Natural resources have been the crucial origin of chemical elements. They have been used in many traditions as alternative medicines. The chemical profiling of s... Read full abstract on PubMed →
The ever-growing menace of Antimicrobial Resistance (AMR) jeopardizes the potency of the prevailing antibiotics against the relentlessly sprouting infections spawned by bacteria, v... Read full abstract on PubMed →
Food Safety Commission of Japan (FSCJ) conducted a risk assessment of quinofumelin (CAS No. 861647-84-9), a quinoline fungicide, based on submitted documents. The data used in the... Read full abstract on PubMed →
OBJECTIVE: The present review highlights the advantages of using natural colorant over the synthetic one. We have discussed the fermentation parameters that can enhance the product... Read full abstract on PubMed →
Chloroquine (CQ) and hydroxychloroquine (HCQ) are derivatives of the heterocyclic aromatic compound quinoline. These economical compounds have been used as antimalarial agents for... Read full abstract on PubMed →
Quinoline is a critical raw material for the dye, metallurgy, pharmaceutical, rubber, and agrochemical industries, and its use poses a serious threat to human health and the ecolog... Read full abstract on PubMed →
Quinoline-containing antimalarial drugs, such as chloroquine, quinine and mefloquine, are mainstays of chemotherapy against malaria. The molecular basis of the action of these drug... Read full abstract on PubMed →
Flavor is the focal point in the flavor industry, which follows social tendencies and behaviors. The research and development of new flavoring agents and molecules are essential in... Read full abstract on PubMed →
<h4>Scope</h4>Exhaled volatile organic compounds (VOCs) are a possible relevant target for noninvasive assessment of metabolic responses. Using a breathomics approach, it is aimed... Read full abstract on PubMed →
The sustainable valorization of lignin β-O-4 compounds into high-value natural products through one-pot tandem catalysis presents an urgent yet scientifically challenging frontier... Read full abstract on PubMed →
The selective depolymerization of β-O-4 lignin models into high-value aromatic monomers using photocatalysis presents both significant opportunities and challenges. Photocatalysts... Read full abstract on PubMed →
Benzenoids/phenylpropanoids, the second most diverse group of plant volatiles, exhibit significant structural diversity and play crucial roles in attracting pollinators and protect... Read full abstract on PubMed →
A library of C-3 functionalized flavones was successfully provided via palladium-catalyzed amino- and aryloxycarbonylation reactions of 3-iodoflavone (<b>1</b>), under mild conditi... Read full abstract on PubMed →
Carbonyl compounds are among the most important flavor substances that affect the taste of Baijiu. However, high coverage analysis of carbonyl compounds is obstructed due to the po... 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.