Results 1 to 10 of about 174,988 (350)
Aromas Influencing the GABAergic System
Molecules, 2022 Aromas have a powerful influence in our everyday life and are known to exhibit an array of pharmacological properties, including anxiolytic, anti-stress, relaxing, and sedative effects.
Neville Hartley, Craig S Mclachlan
exaly +4 more sources
Molecules, 2022 The review summarizes the latest scientific findings and recommendations for the prevention of three very common wine faults of non-microbial origin. The first group, presented by the reductive aromas, is caused mainly by excessive H2S and other volatile
Stefan Ailer +2 more
exaly +2 more sources
2-Methyloxolane as a Bio-Based Solvent for Green Extraction of Aromas from Hops (Humulus lupulus L.)
Molecules, 2020 The potential of using the bio-based solvent 2-methyloxolane, also known as 2-methyltetrahydrofuran or 2-MeTHF, as an alternative to petroleum solvents such as hexane, was investigated for the extraction of volatile compounds from hop cones (Humulus ...
Vincent Rapinel +7 more
doaj +2 more sources
Molecules, 2020 Rosemary (Rosmarinus officinalis L.) is a Mediterranean medicinal and aromatic plant widely used due to valuable bioactive compounds (BACs) and aromas. The aim of the study was to evaluate the extraction of intracellular compounds from rosemary combining
Marinela Nutrizio +2 more
exaly +2 more sources
BIO Web of Conferences, 2023 La preocupación por el cuidado de la salud y el medio ambiente por parte de los consumidores de vino está aumentando en los últimos años, centrándose el interés en los vinos elaborados con prácticas de producción de bajo impacto en el uso de productos ...
Moser Sergio +6 more
doaj +1 more source
Floral Scents and Fruit Aromas: Functions, Compositions, Biosynthesis, and Regulation
Frontiers in Plant Science, 2022 Floral scents and fruit aromas are crucial volatile organic compounds (VOCs) in plants. They are used in defense mechanisms, along with mechanisms to attract pollinators and seed dispersers. In addition, they are economically important for the quality of
S. Mostafa, Yun Wang, W. Zeng, Biao Jin
semanticscholar +1 more source
Processes, 2023 Pineapple aroma is characterized by several esters, which confers its fresh and fruity aroma. However, high concentrations of methyl hexanoate and thioesters bring an undesired pungently sweet aroma and sulfurous notes to pineapple juice.
E. Porto +3 more
semanticscholar +1 more source
Fermentation, 2023 The aroma of vanilla pods is mainly derived from vanillin. Microbial biotransformation reactions of vanillin precursors yield “natural” vanillin-related aroma metabolites.
Chun-Erh Chen +3 more
doaj +1 more source
Horticulturae, 2022 Peach flesh colors and aromas impact greatly on consumer behaviors and these two traits are closely associated in white- and yellow-fleshed peaches.
Wenjing Liu +3 more
doaj +1 more source
Varietal Aromas of Sauvignon Blanc: Impact of Oxidation and Antioxidants Used in Winemaking
Fermentation, 2022 Key varietal characteristics of Sauvignon Blanc, including the descriptors of ‘green’ and ‘tropical fruit’, are mostly attributed to methoxypyrazines and volatile thiols, while monoterpenes, higher alcohols, esters, fatty acids, and other volatile ...
Pei-Chin Tsai, L. D. Araujo, B. Tian
semanticscholar +1 more source