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.
Present study determined concentrations and residue patterns of bromophenols (BPhs) in whole blood samples of pet cats and pet dogs collected from veterinary hospitals in Japan. BP... Read full abstract on PubMed →
Pet cats may be used as a biomarker for assessing exposures to organohalogen compounds (OHCs) adsorbed to household dust in home environments. This study explores two exposure rout... Read full abstract on PubMed →
Beneficial bacteria produce diverse chemical compounds that affect the behavior of other organisms including plants. Bacterial volatile compounds (BVCs) contribute to triggering pl... Read full abstract on PubMed →
Wine is an extremely complex beverage that contains a multitude of volatile and nonvolatile compounds. This study investiged the effect of vineyard site and grapevine clone on the... Read full abstract on PubMed →
An aircraft seat manufacturing company requested a NIOSH health hazard evaluation to help identify a strong odor that had persisted throughout the facility for over a year. Employe... Read full abstract on PubMed →
Rosé wine aromas range from fruity and floral, to more developed, savoury characters. Lighter than red wines, rosé wines tend to match well with Asian cuisines, yet little is known... Read full abstract on PubMed →
In this study, occurrence of the haloanisoles odorous compounds in tap water of Chinese cities, were investigated by solid-phase microextraction (SPME)-GC/MS analysis. This study r... Read full abstract on PubMed →
Screening and identification of phytotoxic volatile compounds were performed using 71 medicinal plant species to find new natural compounds, and the characterization of the promisi... Read full abstract on PubMed →
As one of the oldest distillates in the world, flavor compounds of Chinese Baijiu (Chinese liquor) were extremely complex. Propyl lactate was firstly detected by direct injection an... Read full abstract on PubMed →
Enantiomers of ethyl 3-hydroxybutanoate were assayed in 87 commercial wines from various vintages and origins, using chiral gas chromatography (β-cyclodextrin). Generally, ethyl 3-... Read full abstract on PubMed →
Fruit esters are regarded as key volatiles for fruit aroma. In this study, the effects of cold storage on volatile ester levels of 'Hort16A' (Actinidia chinensis Planch. var chinen... Read full abstract on PubMed →
Volatile sulfur compounds contribute characteristic aromas to foods and beverages and are widely studied, because of their impact on sensory properties. Certain thiols are particul... Read full abstract on PubMed →
Our study focused on the impact of 12 red wine esters, in complex mixtures, on the perception of fruity aromas. Aromatic reconstructions were prepared in dilute alcohol solution at... Read full abstract on PubMed →
Three approaches in determination of six haloanisoles (2,4,6-trichloroanisole, 2,3,4-trichloroanisole, 2,3,6-trichloroanisole, tetrachloroanisole, pentachloroanisole and 2,4,6-trib... Read full abstract on PubMed →
TBA, or 2,4,6-tribromoanisole, is a musty-smelling metabolite of 2,4,6-tribromophenol that is used as a flame retardant and an antifungal agent for wooden pallets and packaging mat... Read full abstract on PubMed →
<h4>Background</h4>This work was designed to study the effect of pre-cure freezing of raw thighs from Iberian pigs on the profile of volatile compounds during the processing of ham... Read full abstract on PubMed →
This study identifies a previously isolated bacterium as Rhizobium excellensis, a new species of proteobacteria able to form a large quantity of 2-methoxy-3,5-dimethylpyrazine (MDM... Read full abstract on PubMed →
A preparative HPLC method, which preserves wine aromas and isolates fruity characteristics in specific fractions, was applied to red wine aroma extracts. Various odor-active zones... Read full abstract on PubMed →
The aroma compositions of 25 premium Spanish red wines have been screened by quantitative gas chromatography-olfactometry and have been related to the quality scores of the wines.... Read full abstract on PubMed →
Hydroxytyrosol, a naturally occurred o-phenolic compound exhibiting antioxidant properties, was synthesized by a three-step high-yielding procedure from natural and low-cost compou... 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.