Papers mentioning 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.
Wine made from grapes exposed to bushfire smoke can exhibit unpleasant smoky, ashy characters, which have been attributed to the presence of smoke-derived volatile phenols, in free... Read full abstract on PubMed →
For still wines, killer strains of Torulaspora delbrueckii can be used instead of non-killer strains to improve this species' domination during must fermentation, with an ensured,... Read full abstract on PubMed →
Many of the Gram-negative bacteria regulate their virulence through an AHL-mediated quorum sensing (QS) mechanism. Disruption of this signaling mechanism might be a novel strategy... Read full abstract on PubMed →
An ultrasonic-assisted extraction (UAE) method was adopted to extract natural antioxidants from edible Gordonia axillaris fruit. Single-factor experiments and response surface meth... Read full abstract on PubMed →
Benzenethiols are a class of flavoring ingredients used in the food, pharmaceutical, cosmetics and chemical industries. A rapid and visible colorimetric fluorescent probe was devel... Read full abstract on PubMed →
The volatile compounds found in mangoes (Mangifera indica L.) obtained from three cultivars (TN, Tainong no. 1; KT, Keitt; and ZL, Zill; grown in China) were comprehensively analyz... Read full abstract on PubMed →
INTRODUCTION: Determination of the volatile organic compounds (VOCs) emitted by immature fruits furthers our understanding of plant-pest interactions and by fruits in a ripe state... 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 →
The effect of different treatments involving contact with natural lees on the aromatic profile of cider has been evaluated. Comparing with the untreated ciders, the contact with le... Read full abstract on PubMed →
The deployment of odor-baited tools for sampling and controlling malaria vectors is limited by a lack of potent synthetic mosquito attractants. A synthetic mixture of chemical comp... Read full abstract on PubMed →
Ellagitannins and aromatic compounds evolution in Cabernet Sauvignon wines macerated in oak barrels for a year was studied. Identical barrels with different toastings (medium toast... Read full abstract on PubMed →
Reaction of AgBr with TabHPF6 (TabH = 4-(trimethylammonio)benzenethiol) readily produces a unique one-dimensional coordination polymer [(TabH)(AgBr2)]n (1), consisting of anionic c... Read full abstract on PubMed →
In the wine industry, fining agents are commonly used with many choices now commercially available. Here the influence of pre-fermentation fining on wine aroma chemistry has been e... Read full abstract on PubMed →
Mangosteen fruit is fermented with five different strains (i.e. GRE (Y1), Lalvin RC212 (Y2), Lalvin D254 (Y3), CGMCC2.23 (Y4) and CGMCC2.4 (Y5)) of the yeast Saccharomyces cerevisi... Read full abstract on PubMed →
The recent finding that grape tannin may contain significant amount of S-glutathionylated (GSH-3MH) and S-cysteinylated (Cys-3MH) precursors of the varietal thiols 3-mercapto-1-hex... Read full abstract on PubMed →
Aroma volatiles from three cooked fragrant rice types (Jasmine, Basmati and Jasmati) were characterised and identified using SPME GC-O, GC-PFPD and confirmed using GC-MS. A total o... Read full abstract on PubMed →
A strong blackcurrant aroma was recently perceived in some red wines originating from the same appellation. Varietal thiols such as 4-mercapto-4-methyl-2-pentanone (4MMP), 3-(merca... 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 →
A highly uncommon odorant, 3-methyl-2-butene-1-thiol was detected by using Gas Chromatography-Olfactometry (GC-O) and unequivocally identified for the first time in wine. A purge a... Read full abstract on PubMed →
A method for preconcentration of trace heavy metal ions in environmental samples has been reported. The presented method is based on the sorption of Cr(3+), Co(2+), Cu(2+), Fe(3+),... 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.