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.
The potent aroma compounds in butter from four kinds of Chinese butter hotpot seasoning were first investigated by analyzing the isolates from solid-phase microextraction. A total... Read full abstract on PubMed →
Tibetan Qingke Jiu is the most important alcoholic beverage in the daily life of Tibetan people due to its unique flavor and rich nutrients. In this study, the aromatic characteris... Read full abstract on PubMed →
The enantiomers of ethyl 2-methylbutanoate were assayed in several wines using chiral gas chromatography (β-cyclodextrin). Analyses of 37 commercial red wines from various vintages... Read full abstract on PubMed →
The volatile oil from Boletopsis leucomelas (Pers.) Fayod was extracted by hydrodistillation with diethylether, and the volatile components of the oil were analyzed by gas chromato... Read full abstract on PubMed →
Development of noninvasive methods for tuberculosis (TB) diagnosis, with the potential to be administered in field situations, remains as an unmet challenge. A wide array of molecu... Read full abstract on PubMed →
HC Red No. 7 functions as a semipermanent (direct) hair colorant in one cosmetic product at 1%. Analytical studies found the relative purity of HC Red No. 7 to be > 98.5%. Impuriti... Read full abstract on PubMed →
Changes of different quality factors of strawberries have been described until now from a physiological point of view. Possible effects on quality caused by yeast proliferation hav... Read full abstract on PubMed →
Sixteen red wines were stored for one month at 35 °C under anoxic conditions and with 35 mg/L of O₂ (over the stoichiometric to total SO₂). Major and minor volatile compounds, incl... Read full abstract on PubMed →
In the brewing process, methionine is a decisive amino acid for (off-)flavor formation. A significant part of methionine is oxidized to methionine sulfoxide (MetSO) in malt. We hyp... Read full abstract on PubMed →
This work introduces the concept of a molecularly imprinted gas sensor to monitor the condition of naturally ripened strawberries. Furaneol, 2,5-dimethyl-4-hydroxy-3(2H)-furanone,... Read full abstract on PubMed →
One of the indispensable applications of lipases in modification of oils and fats is the possibility to tailor the fatty acid content of triacylglycerols (TAGs), to meet specific r... Read full abstract on PubMed →
Furanones formed during the Maillard reaction often are natural aroma-determining compounds found in numerous foods. Prominent economically relevant representatives are the structu... Read full abstract on PubMed →
Methionol is a sulfur-containing aroma compound that contributes to the flavors of fermented foods. In this work, a novel method for methionol production was established using 3-me... Read full abstract on PubMed →
A new rule stipulates that wine made in Japan from grapes harvested in Japan be labeled as "Japan wine". The main grape varieties for Japan Wine, Koshu for white wine and Muscat Ba... Read full abstract on PubMed →
4-Hydroxy-2,5-dimethyl-3(2H)-furanone (furaneol) is present in food. It has a caramel-like flavor, which affects the quality of food, and is formed via multiple pathways. Msalais i... Read full abstract on PubMed →
Furaneol is an aroma compound which occurs naturally in foods and is used as an artificial flavor. Detection of furaneol is required in food science and food processing industry. C... Read full abstract on PubMed →
A methodology for the rapid determination of the aromatic compounds methyl anthranilate (MA), 2'-aminoacetophenone (2-AAP) and furaneol by GC-MS was validated and used to character... Read full abstract on PubMed →
Methionol is an important volatile sulfur flavor compound, which can be produced via the Ehrlich pathway in Saccharomyces cerevisiae. Aminotransferase and decarboxylase are essenti... Read full abstract on PubMed →
Aspergillus niger is a recognized workhorse used to produce food processing enzymes because of its extraordinarily high protein-producing capacity. We have developed a new cell sur... Read full abstract on PubMed →
Yeasts Candida kefyr NCYC143, Candida utilis CUM, Kluyveromyces lactis KL71, Saccharomyces bayanus SB1, Saccharomyces cerevisiae EC1118, Saccharomyces chevalieri CCICC1028, Candida... 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.