Peer-Reviewed Research Database

White Wine — 954 papers

Papers mentioning white wine 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 white wine research comes from

paper count of indexed corpus · via OpenAlex

Jiangnan University

Chinese Academy of Agricultural Sciences

Beijing Technology and Business University

China Agricultural University

Centre National de la Recherche Scientifique

Chinese Academy of Sciences

Shanghai Institute of Technology

Tianjin University of Science and Technology

Try linalool chocolate aroma odor threshold maillard reaction truffle pyrazine aeda

2016 Food research international (Ottawa, Ont.) other

Study of Chardonnay and Sauvignon blanc wines from D.O.Ca Rioja (Spain) aged in different French oak wood barrels: Chemical and aroma quality aspects.

This study discusses chemical data corresponding to the analysis of twenty-one wood-extractable aromatic compounds in twenty-four different barrels varying in the toasting level at... Read full abstract on PubMed →

PMID: 28460909 DOI: 10.1016/j.foodres.2016.08.002

2010 Journal of agricultural and food chemistry sensory panel

Effects of the nonvolatile matrix on the aroma perception of wine.

Eighteen reconstituted wine samples were prepared by mixing nonvolatile and volatile fractions obtained from six different wines, two whites and four reds, with different character... Read full abstract on PubMed →

PMID: 20373740 DOI: 10.1021/jf904377p

2007 Journal of agricultural and food chemistry aroma analysis

The role of lysine amino nitrogen in the biosynthesis of mousy off-flavor compounds by Dekkera anomala.

Mousy off-flavor is an insidious and economically disastrous microbiologically derived spoilage characteristic of wine and other fermented beverages. Tainted wines are rendered unp... Read full abstract on PubMed →

PMID: 18038976 DOI: 10.1021/jf071243e

2007 Applied microbiology and biotechnology aroma analysis

Modulation of volatile sulfur compounds by wine yeast.

Sulfur compounds in wine can be a 'double-edged sword'. On the one hand, certain sulfur-containing volatile compounds such as hydrogen sulfide, imparting a rotten egg-like aroma, c... Read full abstract on PubMed →

PMID: 17262212 DOI: 10.1007/s00253-006-0828-1

1998 Journal of chromatography. B, Biomedical sciences and applications gc ms

Gas chromatographic-mass spectrometric identification and quantitation of benzyl alcohol in serum after derivatization with perfluorooctanoyl chloride: a new derivative.

Benzyl alcohol is commonly used as an antibacterial agent in a variety of pharmaceutical formulations. Several fatalities in neonates have been linked to benzyl alcohol poisoning.... Read full abstract on PubMed →

PMID: 9653977 DOI: 10.1016/s0378-4347(97)00679-8

1997 Journal of forensic sciences gc ms

Gas chromatographic-mass spectrometric identification and quantitation of benzyl alcohol from human serum and postmortem blood after derivatization with 4-carbethoxy hexafluorobutyryl chloride: a novel derivative.

PMID: 9243835

1997 Journal of chromatography. B, Biomedical sciences and applications gc ms

Gas chromatographic-mass spectrometric identification and quantitation of urinary phenols after derivatization with 4-carbethoxyhexafluorobutyryl chloride, a novel derivative.

Urinary phenol is analyzed widely to determine benzene exposure in humans. Most methods utilize direct measurements of phenols after extraction from urine using gas chromatography... Read full abstract on PubMed →

PMID: 9080331 DOI: 10.1016/s0378-4347(96)00325-8

1977 Zeitschrift fur Lebensmittel-Untersuchung und -Forschung other

The influence of heat on the aroma of cloudberries (rubus Chamaemorus l.).

The qualitative and quantitative differences between the volatiles of fresh and heated cloudberries have been evaluated and the significance of the differences calculated. 14 new c... Read full abstract on PubMed →

PMID: 835340 DOI: 10.1007/BF01123552

2019 Food research international (Ottawa, Ont.) gc ms

Orthonasal vs. retronasal: Studying how volatiles' hydrophobicity and matrix composition modulate the release of wine odorants in simulated conditions.

In this study a Retronasal Aroma Simulator was employed to compare the release of volatiles from two different white wine matrices (TW: table, SW: sweet) with and without the addit... Read full abstract on PubMed →

PMID: 30716979 DOI: 10.1016/j.foodres.2018.08.072

2017 Molecules (Basel, Switzerland) other

Exploring the Effects of Geographical Origin on the Chemical Composition and Quality Grading of Vitis vinifera L. cv. Chardonnay Grapes.

The relationship between berry chemical composition, region of origin and quality grade was investigated for Chardonnay grapes sourced from vineyards located in seven South Austral... Read full abstract on PubMed →

PMID: 28146133 DOI: 10.3390/molecules22020218 Full text on PMC

2016 Food chemistry aroma analysis

Development of C13-norisoprenoids, carotenoids and other volatile compounds in Vitis vinifera L. Cv. Pinot noir grapes.

Developmental changes in the carotenoids and volatile compounds of Pinot noir grape berries were investigated in this study from pea size to harvest during 2012. HPLC analysis show... Read full abstract on PubMed →

PMID: 26304393 DOI: 10.1016/j.foodchem.2015.07.050

2010 Analytica chimica acta aroma analysis

Effect of freeze-drying and oven-drying on volatiles and phenolics composition of grape skin.

Grape skins are the part of the fruit with the highest amount of volatile and polyphenolic compounds. Volatile compounds give the fruit and other grape derivatives their flavour. P... Read full abstract on PubMed →

PMID: 20103160 DOI: 10.1016/j.aca.2009.10.005

2025 unrelated

Metabolite biomarkers in lung cancer: unlocking the potential of body fluid analysis for early detection and prognosis-a narrative review.

<h4>Background and objective</h4>Lung cancer is a leading cause of cancer-related mortality, due to delayed diagnosis and the complexity of selecting the optimal treatment method,... Read full abstract on PubMed →

PMID: 41133000 DOI: 10.21037/tlcr-2025-325 Full text on PMC

2025 pharmacology

Exploratory Analysis of Phenolic Profiles and Antioxidant Capacity in Selected Romanian Monofloral Honeys: Influence of Botanical Origin and Acquisition Source.

This exploratory study assessed the influence of botanical origin and acquisition source on the phenolic profile and antioxidant properties of selected Romanian monofloral honeys.... Read full abstract on PubMed →

PMID: 41154557 DOI: 10.3390/antiox14101248 Full text on PMC

2025 Food research international (Ottawa, Ont.) gc ms

Co-fermentation of non-Saccharomyces yeasts and Lactiplantibacillus plantarum for modifying physicochemical properties to alleviate stickiness and caking issues of jujube powder.

In this study, the intrinsic properties of jujube were modified through co-fermentation with three non-Saccharomyces yeasts and Lactiplantibacillus plantarum to solve the stickines... Read full abstract on PubMed →

PMID: 40922174 DOI: 10.1016/j.foodres.2025.117070

2024 Foods (Basel, Switzerland) other

Polyphenols-Enrichment of Vienna Sausages Using Microcapsules Containing Acidic Aqueous Extract of Boletus edulis Mushrooms.

Polyphenols are ubiquitous by-products in many plant foods. Their intake has been linked to health benefits like the reduced incidence of cardiovascular disease, diabetes, and canc... Read full abstract on PubMed →

PMID: 38611285 DOI: 10.3390/foods13070979 Full text on PMC

2024 aeda

Characterization of key aroma-active compounds in fermented chili pepper (<i>Capsicum frutescens</i> L.) using instrumental and sensory techniques.

The aroma profile of fermented chili pepper was analyzed using gas chromatography-mass spectrometry (GC-MS) coupled with chromatography-olfactometry (GC-O). A total of 19 aroma-act... Read full abstract on PubMed →

PMID: 39040151 DOI: 10.1016/j.fochx.2024.101581 Full text on PMC

2022 sensory panel

Aroma Perception of Rose Oxide, Linalool and α-Terpineol Combinations in Gewürztraminer Wine

Cis-Rose oxide was found to be an important chiral compound in Gewürztraminer wine, with an enantiomeric ratio range from 76 to 58%. The enantiomeric ratio showed an important infl... Read full abstract on PubMed →

PMID: doi:10.3390/fermentation8010030 DOI: 10.3390/fermentation8010030

2019 Journal of the American Society of Nephrology : JASN unrelated

Treatment with 2,4-Dihydroxybenzoic Acid Prevents FSGS Progression and Renal Fibrosis in Podocyte-Specific Coq6 Knockout Mice.

BACKGROUND: Although studies have identified >55 genes as causing steroid-resistant nephrotic syndrome (SRNS) and localized its pathogenesis to glomerular podocytes, the disease me... Read full abstract on PubMed →

PMID: 30737270 DOI: 10.1681/ASN.2018060625 Full text on PMC

2018 Food chemistry pharmacology

Rapid qualitative and quantitative analyses of eighteen phenolic compounds from Lycium ruthenicum Murray by UPLC-Q-Orbitrap MS and their antioxidant activity.

Lycium ruthenicum Murray (LR) is a functional food, and it has long been used in traditional folk medicine. However, detailed qualitative and quantitative analyses related to its p... Read full abstract on PubMed →

PMID: 30100417 DOI: 10.1016/j.foodchem.2018.06.132

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.