Papers mentioning whisky or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Alcoholic beverages are a crucial segment of the global food industry, with water and ethanol serving as their foundational components. Trace compounds, though present in minute qu... Read full abstract on PubMed →
The correlations and differences of the key odorants were systematically conducted among three sweetness of goji wines by the sensomics approach. After aroma (extract) dilution ana... Read full abstract on PubMed →
The present work deals with the characterization of volatile organic compounds (VOCs) in wines from the Slovak Tokaj wine region. Studied wine samples were divided into three group... Read full abstract on PubMed →
Marine sediments harbor diverse organohalide-respiring bacteria (OHRB), but their functional roles and metabolic interactions remains poorly understood. To investigate these intera... Read full abstract on PubMed →
<h4>Background</h4>Advanced Oxidation Processes (AOPs) are the water treatment techniques that are commonly used forthe decomposition of the non-biodegradable organic pollutants. H... Read full abstract on PubMed →
This study investigated and compared the product characteristics of pyrolysis lignin under different catalytic effects resulting from various calcium salts. The pyrolysis of lignin... Read full abstract on PubMed →
Alicyclobacillus acidoterrestris and Streptomyces griseus griseus are two bacteria species that are frequently found in apple juice as spoilage bacteria. They both show thermoacido... Read full abstract on PubMed →
2,6-Dibromophenol has been isolated from a luminous marine enteropneust, Balanoglossus biminiensis, found on intertidal beach areas at Sapelo Island, Georgia. This compound, respon... 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 →
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 →
<h4>Background</h4>Natural resources have been the crucial origin of chemical elements. They have been used in many traditions as alternative medicines. The chemical profiling of s... Read full abstract on PubMed →
Flavor is the focal point in the flavor industry, which follows social tendencies and behaviors. The research and development of new flavoring agents and molecules are essential in... Read full abstract on PubMed →
<h4>Scope</h4>Exhaled volatile organic compounds (VOCs) are a possible relevant target for noninvasive assessment of metabolic responses. Using a breathomics approach, it is aimed... Read full abstract on PubMed →
Daoguang nianwu (DGNW), a representative Chinese Chenxiang-type baijiu stored in wooden Jiuhai, features the distinctive "three aroma-types in one sip" profile. Six vintages (0, 1,... Read full abstract on PubMed →
Daqu quality plays a crucial role in the entire fermentation process of Baijiu. There is no empirical evidence for a scientific consensus on the storage period of Jiang-flavor Daqu... Read full abstract on PubMed →
Nowadays, nanoscience is a leading modern science that has a major impact on the food, pharmaceutical, and agriculture sectors. Several nanomaterials show a great potential for use... Read full abstract on PubMed →
4-Ethylguaiacol, a common aroma compound of baijiu (a traditional Chinese alcoholic beverage), was assessed for its potential anti-inflammatory effects in an LPS-induced THP-1 cell... Read full abstract on PubMed →
The presence of 4-ethylphenol, 4-ethylguaiacol and 4-ethylcatechol in red wines affect negatively their aroma conferring horsy, barnyard, smoky and medicinal aromatic notes. These... Read full abstract on PubMed →
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 →
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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.