Results 11 to 20 of about 1,457 (197)
Symbiotic Fungi of an Ambrosia Beetle Alter the Volatile Bouquet of Cork Oak Seedlings
Phytopathology®, 2022 In Portugal, fungal symbionts of the ambrosia beetle Platypus cylindrus affect tree vigor of cork oak (Quercus suber) and are linked with the cork oak decline process. Fungal symbionts play crucial roles in the life history of bark and ambrosia beetles and recent work indicates complex interactions on the fungal and plant metabolic level.
Stefano Nones +2 more
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Volatiles in Distillates of Cider Aged in American Oak Wood [PDF]
Journal of Agricultural and Food Chemistry, 1996 kinds of cider aged in oak wood. During aging, a significant increase was detected in the concentration of diethyl butanedioate, ethyl 3-methylbutanoate, esters of long-chain fatty acids, and 1-hexanol; in contrast, the acetate esters and long-chain fatty acids decreased.
Mangas, J.J. (Juan) +3 more
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Food Technology and Biotechnology, 2017 This study investigates the effect of ageing on the qualitative and quantitative composition of plum distillate in contact with oak wood chips. Maturation was performed with lightly toasted French oak (Quercus sessiflora and Quercus robur) chips or oak ...
Maria Balcerek +4 more
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Some Chemical Compositional Changes in Miscanthus and White Oak Sawdust Samples during Torrefaction
Energies, 2012 Torrefaction tests on miscanthus and white oak sawdust were conducted in a bubbling sand bed reactor to see the effect of temperature and residence time on the chemical composition.
J. Richard Hess +3 more
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Impact of oak wood modalities on the (non)-volatile composition and sensory attributes of red wines [PDF]
OENO One, 2021 During fermentation or ageing of wines, oak wood is commonly used in form of barrels, casks or derived oak products (chips, winewoods, tankstaves, among others).
María Reyes González-Centeno +2 more
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Biology, 2022 The tri-trophic interactions between plants, insects, and insect predators and parasitoids are often mediated by chemical cues. The attraction to herbivore-induced Plant Volatiles (HIPVs) has been well documented for arthropod predators and parasitoids ...
Luisa Amo +3 more
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Food Science and Human WellnessAging in oak barrels is widely used in enology which could bring flavor changes and aromatic complexity to wines. In the present study, the aroma compounds were analyzed from the ‘Merlot’ dry red wines, which were fermented in two types of fermenters ...
Haocheng Lu +4 more
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Oak Kernels—Volatile Constituents and Coffee-Like Beverages [PDF]
Journal of Agricultural Science, 2018 Modern consumers are much aware of potential health benefits of food and food ingredients. The food industry has been constrained to develop new products with improved sensory, nutritive and functional characteristics. In this work a potential use of English (Quercus robur) and Turkish oak (Quercus cerris) kernels as functional food components was ...
Rakić, Sveto +5 more
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Journal of Chemical Ecology, 2023 Abstract Plant responses to damage by insectivorous herbivores is well documented in mature leaves. The resulting herbivore-induced plant volatiles (HIPVs) protect the plant by attracting carnivorous arthropods and even some insectivorous vertebrates, to parasitize or consume the plant invaders.
Graham, Jessica +3 more
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ANALYSIS OF VOLATILE COMPOUNDS IN DIFFERENT TYPES OF OAK BARREL USED IN THE AGING OF RUM
Revista CENIC Ciencias Químicas, 2020 It is well-known that during aging, several compounds are extracted from the oak barrels that have a positive influence on the sensory characteristics of the rum. The sensory improvement is the result of many transformations that take place among the rum
Juan Carlos González
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