Peer-Reviewed Research Database

Sorghum — 1,310 papers

Papers mentioning sorghum or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.

Top Contributing Institutions

Where the sorghum research comes from

paper count of indexed corpus · via OpenAlex

Jiangnan University

Centre National de la Recherche Scientifique

State Key Laboratory of Food Science and Technology

Chinese Academy of Sciences

Inserm

China Agricultural University

Harvard University

Ministry of Agriculture and Rural Affairs

Try linalool chocolate aroma odor threshold maillard reaction truffle pyrazine aeda

2019 Mikrochimica acta aroma analysis

A fluorescent nanoprobe for 4-ethylguaiacol based on the use of a molecularly imprinted polymer doped with a covalent organic framework grafted onto carbon nanodots.

An efficient and rapid fluorescent nanoprobe is described for the determination of the aroma compound 4-ethylguaiacol (4-EG). A molecularly imprinted polymer was doped with a coval... Read full abstract on PubMed →

PMID: 30771004 DOI: 10.1007/s00604-019-3306-z

2015 Food chemistry gc ms

Sorption of 4-ethylphenol and 4-ethylguaiacol by suberin from cork.

Cork shows an active role in the sorption of volatile phenols from wine. The sorption properties of 4-ethylphenol and 4-ethylguaiacol phenols in hydro-alcoholic medium placed in co... Read full abstract on PubMed →

PMID: 25794743 DOI: 10.1016/j.foodchem.2015.02.102

2012 Journal of molecular modeling other

Characteristic vibration patterns of odor compounds from bread-baking volatiles upon protein binding: density functional and ONIOM study and principal component analysis.

As the mechanism underlying the sense of smell is unclear, different models have been used to rationalize structure-odor relationships. To gain insight into odorant molecules from... Read full abstract on PubMed →

PMID: 21952829 DOI: 10.1007/s00894-011-1227-9

2025 Nutritional neuroscience other

Food additives for the central nervous system, useful or harmful? An evidence-based review.

OBJECTIVES: This review examines how food additives impact the central nervous system (CNS) focusing on the effects of sugars, artificial sweeteners, colorings, and preservatives.... Read full abstract on PubMed →

PMID: 39777413 DOI: 10.1080/1028415X.2024.2433257

2025 Journal of food science other

Tetramethylpyrazine in Vinegar: A Bibliometric Analysis and Synthetic Mechanism.

Vinegar is widely recognized for its distinctive flavor, nutritional value, and numerous health benefits, which are particularly attributed to the presence of tetramethylpyrazine (... Read full abstract on PubMed →

PMID: 40387493 DOI: 10.1111/1750-3841.70271

2024 Food chemistry aeda

Peracetic acid residues in orange juice can lead to a 5-vinylguaiacol-induced clove-like off-flavor via Baeyer-Villiger oxidation of hesperidin.

A balanced flavor is a major quality attribute of orange juice. Formation of 4-vinylguaiacol during storage can lead to an undesirable clove-like off-flavor. However, clove-like of... Read full abstract on PubMed →

PMID: 38160594 DOI: 10.1016/j.foodchem.2023.138252

2024 Molecules (Basel, Switzerland) other

Progress on the Synthesis Pathways and Pharmacological Effects of Naturally Occurring Pyrazines.

As one of the most essential types of heterocyclic compounds, pyrazines have a characteristic smell and taste and have a wide range of commercial applications, especially in the fo... Read full abstract on PubMed →

PMID: 39125002 DOI: 10.3390/molecules29153597 Full text on PMC

2024 Molecular biology reports other

Whole genome sequencing and analysis of Bacillus sp. TTMP2, a tetramethylpyrazine-producing bacterium.

BACKGROUND: Tetramethylpyrazine has been extensively studied as an anticancer substance and a flavor substance in the fields of medicine and food industry. A strain with high tetra... Read full abstract on PubMed →

PMID: 39073678 DOI: 10.1007/s11033-024-09749-2 Full text on PMC

2023 Molecules (Basel, Switzerland) other

Production of Tetramethylpyrazine from Cane Molasses by Bacillus sp. TTMP20.

2,3,5,6-Tetramethylpyrazine (TTMP) is an active ingredient of Ligusticum wallichii Franch. It can be used in medicine and food fields. In this study, Bacillus sp. TTMP20 was applie... Read full abstract on PubMed →

PMID: 36985611 DOI: 10.3390/molecules28062640 Full text on PMC

2022 Frontiers in nutrition other

Tetramethylpyrazine in Chinese baijiu: Presence, analysis, formation, and regulation.

Traditional Chinese fermented baijiu is one of the six major distilled spirits consumed worldwide. It plays an important role in people's daily life and social interactions because... Read full abstract on PubMed →

PMID: 36185663 DOI: 10.3389/fnut.2022.1004435 Full text on PMC

2022 Bioscience, biotechnology, and biochemistry gc ms

Relationship between flavor compounds and changes of microbial community in the solid fermented vinegar.

The relationship between volatile compounds of vinegar and microorganisms is not clear, especially pyrazine, a trace component. In order to reveal their potential relationship, hig... Read full abstract on PubMed →

PMID: 35998319 DOI: 10.1093/bbb/zbac143

2020 PloS one other

Generation of 4-vinylguaiacol through a novel high-affinity ferulic acid decarboxylase to obtain smoke flavours without carcinogenic contaminants.

Traditional smoke flavours bear the risk of containing a multitude of contaminating carcinogenic side-products. Enzymatic decarboxylation of ferulic acid released from agro-industr... Read full abstract on PubMed →

PMID: 33347481 DOI: 10.1371/journal.pone.0244290 Full text on PMC

2019 Frontiers in microbiology unrelated

Bioproduction of High-Concentration 4-Vinylguaiacol Using Whole-Cell Catalysis Harboring an Organic Solvent-Tolerant Phenolic Acid Decarboxylase From Bacillus atrophaeus.

The compound 4-vinyl guaiacol (4-VG) is highly valued and widely applied in the pharmaceutical, cosmetic, and food industries. The bioproduction of 4-VG from ferulic acid (FA) by n... Read full abstract on PubMed →

PMID: 31447812 DOI: 10.3389/fmicb.2019.01798 Full text on PMC

2018 Journal of biotechnology other

Biosynthesis of 4-vinylguaiacol from crude ferulic acid by Bacillus licheniformis DLF-17056.

4-vinylguaiacol, a kind of volatile phenolic compound with tobacco flavor, is widely used as a component of edible flavor and intermediate of medicine. Ferulic acid is usually used... Read full abstract on PubMed →

PMID: 30016740 DOI: 10.1016/j.jbiotec.2018.07.021

2003 Journal of agricultural and food chemistry aroma analysis

Real-time monitoring of 4-vinylguaiacol, guaiacol, and phenol during coffee roasting by resonant laser ionization time-of-flight mass spectrometry.

The formation of 4-vinylguaiacol, guaiacol, and phenol during coffee roasting was monitored in real-time, using resonance enhanced multiphoton ionization and time-of-flight mass sp... Read full abstract on PubMed →

PMID: 12952431 DOI: 10.1021/jf0341767

2026 Journal of the science of food and agriculture aeda

Effects of chicken fat oxidation levels on flavor compounds and sensory properties of Maillard reaction products in chicken bone broth: HS-SPME-GC-MS and molecular simulation approach.

BACKGROUND: Moderate oxidation of chicken fat plays a vital role in enhancing meat aroma, yet the specific contributions of oxidation products to olfactory perception remain unclea... Read full abstract on PubMed →

PMID: 41964337 DOI: 10.1002/jsfa.70634

2020 Foods (Basel, Switzerland) aroma analysis

Effect of Breed on the Volatile Compound Precursors and Odor Profile Attributes of Lamb Meat.

The objective was to characterize the effect of breed on the volatile compound precursors and odor profile attributes and to provide an insight into improving the lamb production a... Read full abstract on PubMed →

PMID: 32858830 DOI: 10.3390/foods9091178 Full text on PMC

2025 International journal of molecular sciences aeda

Dietary Flavonoids Vitexin and Isovitexin: New Insights into Their Functional Roles in Human Health and Disease Prevention.

Vitexin and isovitexin are dietary flavonoids widely distributed in food and medicinal plants. They have attracted increasing attention owing to their diverse pharmacological activ... Read full abstract on PubMed →

PMID: 40725244 DOI: 10.3390/ijms26146997 Full text on PMC

2024 Frontiers in pharmacology pharmacology

Hawthorn with "homology of medicine and food": a review of anticancer effects and mechanisms.

Over the past few years, there has been a gradual increase in the incidence of cancer, affecting individuals at younger ages. With its refractory nature and substantial fatality ra... Read full abstract on PubMed →

PMID: 38915462 DOI: 10.3389/fphar.2024.1384189 Full text on PMC

2024 aeda

Metabolomics Analysis of Effects of Low-temperature Baking on the Flavor of Albino Green Tea

To investigate the effect of baking on the flavor of albino green tea, Baiye 1 green tea samples with different treatment (0, 40, 80, and 120 min at 60 ℃) were conducted in the stu... Read full abstract on PubMed →

PMID: doi:10.13386/j.issn1002-0306.2024020200 DOI: 10.13386/j.issn1002-0306.2024020200

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.