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.
Cytochromes P450 are ancient enzymes diffused in organisms belonging to all kingdoms of life, including viruses, with the largest number of P450 genes found in plants. The function... Read full abstract on PubMed →
Furfural compounds are produced during infant formula production when heat treatment is involved. In this study, a robust method was established for determining potential and free... Read full abstract on PubMed →
<h4>Background</h4>The <i>Celastrus paniculatus</i> (CP), commonly known as <i>Jyotishmati</i>, is considered as "elixir of life" by Indian people for the prevention or management... Read full abstract on PubMed →
Monovarietal wines produced in different wine-growing areas may have completely different sensory profiles. As a result, they may be suitable for sale in different regions, dependi... Read full abstract on PubMed →
The molecular formation mechanism of 2-furfurylthiol in the glucose-cysteine reaction is not reported. Knowledge of the molecular interaction of glucose and ribose on the generatio... Read full abstract on PubMed →
Mosquitoes are considered one of the most important threats worldwide due to their ability to vector pathogens. They are responsible for the transmission of major pathogens such as... Read full abstract on PubMed →
Riesling wines are mostly enjoyed as young wines, usually consumed within the first few years after bottling. Throughout several years of aging, Riesling wines begin to develop mor... Read full abstract on PubMed →
5-hydroxymethyl-2-furfural (5-HMF) is a thermal decomposition product of saccharides. There are two main ways for the formation of 5-HMF. First, 5-HMF is forming during Maillard re... Read full abstract on PubMed →
Monoterpenes are important constituents of the aromas of food and beverages, including wine. Among monoterpenes in wines, wine lactone has the most potent odor. It was proposed to... Read full abstract on PubMed →
Ethyl-2-hydroxy-4-methylpentanoate (ethyl leucate) contributes to a fruity flavor in Japanese sake. The mold Aspergillus oryzae synthesizes leucate from leucine and then the yeast... Read full abstract on PubMed →
A direct method for the quantitative determination in grapes of four known precursors of the varietal aromas of the thiol character of wine has been optimized and validated. A smal... Read full abstract on PubMed →
Attempts to relate sensory analysis data to specific chemicals such as volatile compounds have been frequent. Often these associations are difficult to interpret or are weak in nat... Read full abstract on PubMed →
The aroma profile of Bordeaux red wines is known to be marked by blackberry and blackcurrant flavours; this study focused on the fresh blackberry aroma in Bordeaux red wines, using... Read full abstract on PubMed →
A preparative HPLC method was applied to aromatic red wine extracts. Twenty-five fractions with various flavors were thus obtained, and several aromatic reconstitutions were produc... Read full abstract on PubMed →
This study evaluates the specific impact of isolated yeast strains on the aromatic profile of fermented musts from Prieto Picudo, an autochthonous Castilla y León (Spain) red grape... Read full abstract on PubMed →
A general procedure for the selective preconcentration and purification of mercaptans has been developed. Mercaptans are strongly retained in a small (20 mg) SPE cartridge containi... Read full abstract on PubMed →
A fast method for the determination of aroma-powerful polyfunctional thiols at ng L(-1) level has been developed. Mercaptans are selectively retained in a 50mg solid-phase extracti... Read full abstract on PubMed →
A multidimensional chromatographic strategy has been developed and optimized with the purpose of identifying different odorants potentially relevant to the aroma and flavor of aged... Read full abstract on PubMed →
Combinatorial chemistry was used to extend the knowledge of beer thiols by synthesizing 13 mercapto primary alcohols and 6 other compounds (mercapto ketones and corresponding alcoh... Read full abstract on PubMed →
Tea cultivars significantly influence aroma, yet essential odorants linked to specific cultivars remain underexplored. In this study, an integrated sensomics approach identified 57... 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.