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.
Revealing the main contributors to septic odor is a challenge since diverse compounds are responsible for this odor, and there might exist synergistic effects among different odora... Read full abstract on PubMed →
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 →
This study is a follow-up study in the search for a human specific marker in the decomposition where the VOC-profile of decomposing human, pig, lamb and roe remains were analyzed u... Read full abstract on PubMed →
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 →
Quantitative analysis of the volatile flavor components in Korean alcoholic beverages (makgeolli and yakju) and Japanese sake was carried out using SPME-GC/MS. Fusel oils (n-butyl... Read full abstract on PubMed →
BACKGROUND: The aetiology of inflammatory bowel disease (IBD) remains poorly understood. Recent evidence suggests an important role of gut microbial dysbiosis in IBD, and this may... Read full abstract on PubMed →
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 →
In this work, we used Proton Transfer Reaction-Mass Spectrometry (PTR-ToF-MS), coupled with an automated sampling system, to monitor lactic fermentation driven by different yogurt... Read full abstract on PubMed →
In this study, a validated method using a thermal desorber combined with a gas chromatograph coupled to mass spectrometry was used to identify the volatile organic compounds releas... Read full abstract on PubMed →
We investigated odour-active trace compounds in roasted Brazilian Arabica coffee. Aroma dilution extract analysis (AEDA) applied to the volatile oil extracted from roasted coffee b... Read full abstract on PubMed →
Listán blanco and Gual are two white grape varieties grown in Spain (Canary Islands) and Gual is also grown in Portugal (Madeira Island). Wine quality could be improved by exploiti... Read full abstract on PubMed →
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 →
The effect on the volatile compounds and on the odor and aroma of Hispánico cheese of a high-pressure (HP) treatment (400 MPa for 5 min at 10 degrees C, applied to 15-day-old chees... Read full abstract on PubMed →
This study compares the aromatic profiles of Czech white wines produced under conventional and organic practices and identifies the volatile compounds most relevant for distinguish... Read full abstract on PubMed →
BACKGROUND: Citrus wine, a value-added product of citrus deep processing, often exhibits unwanted bitterness caused by naringin and limonin, along with an aroma, which limits consu... Read full abstract on PubMed →
The development of grapes and the resulting wine are influenced by environmental factors associated with vintage, such as temperature, rainfall, and sunlight, which affect key meta... Read full abstract on PubMed →
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 →
Microbial contamination of food and alimentary toxoinfection/intoxication in humans are commonly caused by bacteria such as Salmonella spp., Escherichia coli, Yersinia spp., Campyl... Read full abstract on PubMed →
The research examined the capabilities of Yarrowia lipolytica (YL) and Pichia farinosa (PF) in converting sugars to ethanol and oleochemicals. Lipid, ethanol, protein yield and gen... Read full abstract on PubMed →
Cytochrome P450 enzymes are monooxygenases widely diffused in nature ranging from viruses to man. They can catalyze a very wide range of reactions, including the ketonization of C-... 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.