Papers mentioning water 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 off-flavour compounds 2-methylisoborneol (MIB), geosmin, 2,4,6-trichloroanisole, 2,3,6-trichloroanisole, 2,3,4-trichloroanisole and 2,4,6-tribromoanisole were analyzed in water... Read full abstract on PubMed →
This study presents the research on the chemical analysis and genotoxicity of 28 virgin/recycled paper products in food-contact use. In the chemical analysis, paper products were e... Read full abstract on PubMed →
The off-flavor compounds 2-methylisoborneol (MIB), geosmin, 2,4,6-trichloroanisole, 2,3,6-trichloroanisole, 2,3,4-trichloroanisole, and 2,4,6-tribromoanisole were analyzed in water... Read full abstract on PubMed →
The strawberry blossom weevil, Anthonomus rubi, is a major pest of strawberries in the United Kingdom and continental Europe. As part of a project to develop noninsecticidal contro... Read full abstract on PubMed →
Two long-term air monitoring programs for persistent organic pollutants (POPs) have been established in the Great Lakes Basin (GLB), Ontario, and Alert, Nunavut, Canada since the 1... Read full abstract on PubMed →
Because of negative tap water quality perception, people often prefer bottled water over tap water despite the higher energy consumption and production of plastic waste. Taste and... Read full abstract on PubMed →
<h4>Introduction</h4>Low temperature is the most common method used to maintain the freshness of <i>Phlebopus portentosus</i> during long-distance transportation. However, there is... Read full abstract on PubMed →
Taste and odor (T&O) issues have been a major concern among drinking water utilities as source waters are becoming increasingly vulnerable to compounds released during algal blooms... Read full abstract on PubMed →
2,4,6-trichloroanisole and 2,4,6-tribromoanisole were investigated by means of electron transmission spectroscopy and two different types of dissociative electron attachment spectr... Read full abstract on PubMed →
A rapid and sensitive method for the determination of earthy-musty odorous compounds, 2-methylisoborneol, 2-isopropyl-3-methoxy pyrazine, 2,4,6-trichloroanisole, 2,3,6-trichloroani... Read full abstract on PubMed →
Geosmin is a volatile fungal metabolite with an earthy aroma produced in grape products from rotten grapes. The accumulation of geosmin in grapes is caused by the interaction of Bo... Read full abstract on PubMed →
Physicochemical parameters (vapor pressure, water solubility, Henry's law constant) and biological activities of two halogenated natural products frequently detected in marine samp... Read full abstract on PubMed →
A set of 62 unhatched eggs was collected from six different predatory bird species throughout Norway after incubation period was completed. They were analysed for PBDE, PBB, TBBP A... Read full abstract on PubMed →
In this work, gas phase chromatography analysis coupled with selective selected ion monitoring (SIM) identified 2,4,6-tribromoanisole (TBA) in wines found on tasting to have signif... Read full abstract on PubMed →
2,4,6-Trichloroanisole (2,4,6-TCA), a compound with a characteristic earthy odor, is a common source of odorous pollutants in drinking water and wine. However, research on its biol... Read full abstract on PubMed →
Electronic nose devices stand out as pioneering innovations in contemporary technological research, addressing the arduous challenge of replicating the complex sense of smell found... Read full abstract on PubMed →
2,4,6-Trichloroanisole (2,4,6-TCA) has aroused a special concern for their odor problem and potential threats. In this study, the degradation of 2,4,6-TCA by UV/chlorination with d... Read full abstract on PubMed →
During the making of rice-koji for sake production, 2,4,6-trichlorophenol (TCP) is O-methylated to 2,4,6-trichloroanisole (TCA) by the koji-mold, Aspergillus oryzae, resulting in a... Read full abstract on PubMed →
Some compounds lend positive aromas to wine, while others give unpleasant odors. Among the latter, 2,4,6-trichloroanisole (TCA), 4-ethylphenol, and 4-ethylguaiacol are compounds as... Read full abstract on PubMed →
Terpenoids are the largest class of natural products, found across all domains of life. One of the most abundant bacterial terpenoids is the volatile odorant 2-methylisoborneol (2-... 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.