Results 151 to 160 of about 1,457 (197)

Mezcal Characterization Through Sensory and Volatile Analyses. [PDF]

Foods
Lazo O, García-Ortíz AL, Pardo J, Guerrero L.   +3 more
europepmc   +1 more source

Revealing the flavor differences of Sauvignon Blanc wines fermented in different oak barrels and stainless-steel tanks through GC-MS, GC-IMS, electronic, and artificial sensory analyses. [PDF]

Food Chem X
Zhang T, Liao Z, Li Z, Liu Y, Bi J, Liu Y, Song Y, Qin Y.   +7 more
europepmc   +1 more source

Genetic architecture of the tomato fruit lipidome. [PDF]

PNAS Nexus
Kuhalskaya A, Li X, Lee J, Gonda I, von Steimker J, Bulut M, Karakas E, Fisher J, Krämer K, Rosental L, Wijesingha Ahchige M, Garbowicz K, Klemmer A, Ruß AK, Donath A, Cuadros-Inostroza A, Boerjan W, Tieman DM, Zamir D, Klee HJ, Alseekh S.   +20 more
europepmc   +1 more source

Preliminary Study of the Impact of Zwitterionic Ion-Exchange Resins on the Phenolic and Volatile Profiles of Fetească Neagră and Cabernet Sauvignon Wines. [PDF]

Foods
Gabur GD, Mihai M, Zaharia MM, Sánchez-Suárez F, Muñoz-Castells R, Peinado RA, Teodosiu C, Cioroiu IB, Gabur I.   +8 more
europepmc   +1 more source

Synergistic Effects of Oak Volatiles with Ethanol in the Capture of Saprophagous Wood Borers2

Journal of Entomological Science, 1991
We tested the response of wood and phloem boring Coleoptera to traps baited with ethanol alone, and to ethanol baits augmented with oak logs. The logs provided a source of natural oak volatiles, and we hypothesized that these volatiles would increase attraction of borers to ethanol.
Daniel A Potter, Potter Daniel A
exaly   +3 more sources

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Volatiles released from oak, a host tree for the bark beetle Scolytus intricatus

Biochemical Systematics and Ecology, 2000
Volatile compounds emitted in different phases of oak (Quercus robur) development (bark, unopened buds, young developing leaves, and blossoms) were analyzed with the aim of finding possible host-plant attractants for the European oak bark beetle, Scolytus intricatus.
Irena Valterová, Jan Vrkoč
exaly   +3 more sources

GC-MS identification of volatile compounds in oak chips and powder [PDF]

, 2022
The volatile composition of untoasted and toasted oak chips and powder samples were determined using gas chromatography–mass spectrometry (GC–MS) coupled with headspace solid phase microextraction (HS-SPME) and using a PDMS/Carboxen/DVB fibre. Samples were produced from oak wood Quercus grown in the Republic of Macedonia.
Necev, Boris, Ivanova, Violeta, Leitner, Erich, Stafilov, Trajče, Siegmund, Barbara   +4 more
openaire   +1 more source

Characterization of Volatiles in Extracts from Oak Chips Obtained by Accelerated Solvent Extraction (ASE)

Journal of Agricultural and Food Chemistry, 2006
Sixteen commercially available oak chips, differing in origin (French or American) and toasting level, were extracted by an accelerated solvent extraction method and characterized by their volatile composition. About 80 compounds were identified and quantified, a great part of them from the thermodegradation of lignin and cellulose.
NATALI, NADIA, CHINNICI, FABIO, RIPONI, CLAUDIO   +2 more
openaire   +4 more sources