Papers mentioning sherry or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Wine aroma is the result of the association of numerous volatile and non-volatile compounds belonging to the grapes, the fermentation, and aging process. During aging, wines comple... Read full abstract on PubMed →
Sherry wine is a pale-yellowish dry wine produced in Southern-Spain which features are mainly due to biological aging when the metabolism of biofilm-forming yeasts (flor yeasts) co... Read full abstract on PubMed →
This review takes a snapshot of the main multivariate statistical techniques and methods used to process data on the concentrations of wine volatile molecules extracted by means of... Read full abstract on PubMed →
The aim of this study was to evaluate the influence of vinification techniques on volatile compounds and sensory profiles in young Palomino fino white wines. Four winemaking techni... Read full abstract on PubMed →
An aroma extract dilution analysis (AEDA) carried out on the volatile fraction isolated by extraction/solvent-assisted flavor evaporation (SAFE) distillation from a commercial Amon... Read full abstract on PubMed →
Sherry wines are among the most distinctive Spanish wines, mainly produced in the southern Spain (particularly in Jerez and Montilla-Moriles), using traditional practices aimed at... Read full abstract on PubMed →
Odor compounds in Amontillado sherry white wine obtained by means of biological aging first and oxidative aging second in American oak casks were determined by gas chromatography-o... Read full abstract on PubMed →
In the present work, the monitoring of the evolution of the different phytosanitary products employed in the production of a Sherry wine vinegar has been carried out. The study cov... Read full abstract on PubMed →
The aroma of the three different classes of Sherry vinegar was evaluated by gas chromatography/mass spectrometry (GC-MS) and gas chromatography/olfactometry (GC-O). GC-O was employ... Read full abstract on PubMed →
Two gas chromatography-olfactometry (GC-O) techniques were used to screen targeting compounds with an impact on the perceived quality of Sherry vinegar: detection frequency and aro... Read full abstract on PubMed →
<h4>Aim</h4>The study investigated the chemical composition, antioxidant content, and antioxidant activity of <i>Thymus vulgaris</i> honey (TVH) and <i>Origanum vulgare</i> essenti... Read full abstract on PubMed →
In specialized pollination systems, floral scents are crucial for flower-pollinator communication, but key volatiles that attract pollinators are unknown for most systems. Deceptiv... Read full abstract on PubMed →
The strongly fragrant thermogenic inflorescences of Taccarum ulei (Araceae) are highly attractive to night-active scarab beetles of Cyclocephala celata and C. cearae (Scarabaeidae,... Read full abstract on PubMed →
SPME GC-MS analysis of the volatile fraction from 22 Spanish eucalyptus honeys revealed two components which were present in all samples. From their mass spectra they were tentativ... Read full abstract on PubMed →
Volatile acyloins (alpha-hydroxy ketones) were obtained by condensing either aldehydes with pyruvate or 2-keto acids with acetaldehyde in a reaction catalyzed by yeast pyruvate dec... Read full abstract on PubMed →
N-(2-phenethyl)acetamide and N-isoamyl-acetamide were identified as components of a submerged-culture sherry. The infrared spectra of the N-isoamyl and N-(2-phenethyl)amides of ace... Read full abstract on PubMed →
-caftaric acid, syringic acid, isovanillin or tyrosol, among others, were present. This is the first time that HSCCC has been used to characterize the phenolic composition of Sherr... Read full abstract on PubMed →
During the vinification process, we can generally separate four main phases associated with specific microbial dominances: i) first stages of alcoholic fermentation (AF) (non-Sacch... Read full abstract on PubMed →
<h4>Background</h4>Red-fleshed apples, with their flavonoid-rich edible flesh, offer superior nutritional advantages over traditional varieties, where these antioxidants are concen... Read full abstract on PubMed →
The global prevalence of aflatoxin B1 (AFB1) and zearalenone (ZEN) contamination in food and feed poses a serious health risk to humans and animals. Recently, enzymatic detoxificat... 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.