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 premature aging of red Vitis vinifera L. wines is mainly associated with the formation of an intense off-flavor reminiscent of prunes. The compounds responsible for this deteri... Read full abstract on PubMed →
The potent aroma compound rose oxide was quantified in several white wines by a headspace solid-phase microextration stable isotope dilution assay (HS-SPME-SIDA) and the enantiomer... Read full abstract on PubMed →
The aroma profile of a Slovak white wine made with Devín grapes was evaluated by 13 expert judges. The panel evaluated the orthonasal and retronasal aroma profiles, as well as the... Read full abstract on PubMed →
Ethyl carbamate, a genotoxic chemical contaminant present in fermented alcoholic beverages and foods, is formed from naturally occurring substances in these beverages and foods. St... Read full abstract on PubMed →
Fermented foods are valued for their diverse flavor and health benefits, but the formation of ethyl carbamate (EC), a potential carcinogen, during production and storage poses chal... Read full abstract on PubMed →
Malolactic fermentation (MLF), an essential enological process for wine deacidification and aroma development, is predominantly mediated by <i>Oenococcus oeni</i> (<i>O. oeni</i>).... Read full abstract on PubMed →
Fermented foods have gained global attention for their unique flavor and immense health benefits. These flavor compounds and nutrients result from the metabolic activities of micro... Read full abstract on PubMed →
Urethanase is a promising biocatalyst for degrading carcinogen ethyl carbamate (EC) in fermented foods. However, their vulnerability to high ethanol and/or salt and acidic conditio... Read full abstract on PubMed →
Traditional fermented foods are favored by people around the world for their positive health and taste advantages. Many of the fermented foods, including Chinese traditional fermen... Read full abstract on PubMed →
The production of some alcoholic beverages very often requires the use of wood from various tree species to improve the quality parameters (smell, taste, and color) of the drink. T... Read full abstract on PubMed →
Humans are inevitably exposed to ethyl carbamate (EC) via consumption of fermented food and beverages. EC, known as an environmental toxin, can cause oxidative stress-mediated seve... Read full abstract on PubMed →
Ethyl carbamate is a common contaminant prevalent in fermented food with probable carcinogenic effects in animals. To date, other toxicological properties of ethyl carbamate are no... Read full abstract on PubMed →
Nitrite, ethyl carbamate, and biogenic amines in fermented vegetables are considered harmful compounds. In this study, the concentration of the nitrite, ethyl carbamate, and biogen... Read full abstract on PubMed →
Vineyards exposed to wildfire generated smoke can produce wines with elevated levels of lignin derived phenols that have acrid, metallic and smoky aromas and flavour attributes. Wh... Read full abstract on PubMed →
Vanillin is a naturally occurring compound and food-flavoring agent with antioxidant and antimutagenic activities. In present study, we explored the radioprotective effect of a nov... Read full abstract on PubMed →
Ethyl carbamate (EC) is a genotoxic compound in vitro and in vivo, it binds covalently to DNA and is an animal carcinogen. Today, EC is mainly found as a natural trace constituent... Read full abstract on PubMed →
Monoterpenes are typical aroma components of muscat grapes and are closely related to lighting conditions. However, the changes of light quality and intensity in facility cultivati... Read full abstract on PubMed →
Evolution of volatile components during litchi (Litchi chinensis Sonn.) winemaking was monitored, and aroma profiles of litchi wines bottle aged for 5 months at ambient temperature... Read full abstract on PubMed →
Huangjiu residue distillate, or Zaoshao, is a traditional Chinese liquor produced from the fermentation and distillation of Huangjiu lees. This study investigates the fermentation... Read full abstract on PubMed →
This study investigated the effects of adding Saccharomycopsis fibuligera (SF) and Pichia kudriavzevii (PK) on microbial communities and flavor substances in industrial xiaoqu ligh... 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.