Papers mentioning spirit or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
The main objective of the present study was to determine the effect of the distillation technique: (i) fractional column distillation (FCD), (ii) copper alembic distillation (CAD),... Read full abstract on PubMed →
Chinese strong-flavour liquor is produced via a traditional solid-state fermentation strategy facilitated by live microorganisms in pit mud-based cellars. For the present analysis,... Read full abstract on PubMed →
Chinese traditional fermented foods have a very long and complex history. These fermented foods have fascinating characteristics. These are mainly produced by autochthonous ferment... Read full abstract on PubMed →
Cognac spirit aromas result from the presence of a wide variety of volatile odorous compounds associated with the modalities of spirit distillation and aging. However, very few stu... Read full abstract on PubMed →
Solid-phase microextraction - mass spectrometry (SPME-MS) and fast gas chromatography based electronic nose (GC-E-Nose) were used and compared for their suitability to distinguish... Read full abstract on PubMed →
Lactose within whey can be fermented and distilled to produce a potable distilled spirit. The aim of this study was to determine if acid and sweet whey types can be fermented and d... Read full abstract on PubMed →
Baijiu, otherwise known as the national liquor of China, is a well-known distilled spirit that has been produced for over 2000 years. Baijiu is a clear and transparent fermented al... Read full abstract on PubMed →
Mill.) wood was investigated. A wine distillate was aged in 250 L wooden barrels (traditional ageing) and in 50 L glass demijohns with wood staves and micro-oxygenation (alternativ... Read full abstract on PubMed →
= 95.97; RPD = 4.98). These results reveal that NIR is a valuable technique for the quality control of wine spirits and to predict the volatile phenols content, which contributes t... Read full abstract on PubMed →
. Read full abstract on PubMed →
Alternative technologies for a more sustainable wine spirits' ageing have been studied but a lack of knowledge on the effect of oxygenation level remains. This work examined the be... Read full abstract on PubMed →
During barrel aging, spirits undergo organoleptic changes caused by the release of aroma and taste compounds. Recently, studies have revealed the bitter properties of oak wood lign... Read full abstract on PubMed →
Currently, the difference between key odorants of camellia oils from different processing technology (i.e., extra virgin camellia oil (EVCO), virgin camellia oil (VCO), fragrant ca... Read full abstract on PubMed →
The use of starter cultures during food fermentation aims to standardize the process and to obtain a higher quality product. The objectives were to study mesophilic bacteria (MB) a... Read full abstract on PubMed →
Slow fermented sausages with reduced ingoing amounts of sodium nitrate (control, 15% and 25% reduction) were stored under vacuum up to three months. Changes in microbiology, chemic... Read full abstract on PubMed →
Slow fermented sausages with reduced ingoing amounts of sodium nitrate were manufactured: control (250 ppm), 15% (212.5 ppm) and 25% (187.5 ppm) reduction. The effect of nitrate re... Read full abstract on PubMed →
An important trend in the extraction of chemical compounds is the application of new environmentally friendly, food grade solvents. Ethyl lactate (ethyl 2-hydroxypropanoate), produ... Read full abstract on PubMed →
Commercial mezcals (white, white with worm, rested, rested with worm, and aged) produced from Agave salmiana were analyzed by solid-phase microextraction-gas chromatography-mass sp... Read full abstract on PubMed →
Ginger (Zingiber officinale Rosc.) possesses a rich nutritional profile, making it a valuable ingredient for a wide range of culinary applications. After removing its outer skin, g... Read full abstract on PubMed →
Cadmium (Cd) contamination in soil poses a severe threat to plant growth and development. In contrast, silicon (Si) has shown promise in enhancing plant resilience under Cd-induced... 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.