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The aim of this work was to find differences in the volatile and phenolic profiles of the traditional Romanian apple brandy pălinca aged with various species of wood chips. Seven types of wood species, two types of oak (Quercus petraea and Quercus robur), plus sweet chestnut, mulberry, walnut, fir and cherry, were considered. The majority of volatile compounds characterizing the aroma profile of pălinca were esters, particularly ethyl esters, with ethyl isobutyrate, ethyl isovalerate, ethyl caproate, ethyl octanoate and ethyl decanoate as the most abundant. The most important source of catechin was cherry wood. Rutin and juglone were solubilised only in walnut wood aged brandy. Vanillin, increased significantly in chestnut aged apple brandy. Given the cost and difficulty in handling wooden barrels, and as an alternative being able to select from a range of specific wooden chips, this work could potentially guide actors in beverage industry to less expensive alternatives.
This article was published in the following journal.
Name: Food chemistry
Bottle storage can affect color, aroma and phenolic composition of white wine. Very little information is reported about the bottle evolution during storage of white wines without added sulfites and/o...
The effect of pre-treatment (dipping and vacuum impregnation in lemon juice solution), freezing and frozen storage (FS) on single and total polyphenols (free and conjugated) content and antioxidant ac...
For the purpose of obtaining a more comprehensive flavor profile, volatile compounds in traditional Chinese dry-cured hams were studied by dual-fiber solid-phase microextraction (SPME) using two fiber...
Nuts contain a vast array of phenolic compounds having important biological properties. They include substances allocated into the five major groups named phenolic acids, flavonoids, tannins, phenolic...
In this study, the volatile and sensory profiles of monovarietal extra-virgin olive oil (EVOO) from two less widespread Algerian autochthonous cultivars (Souidi and Zeletni) were obtained using headsp...
The primary objective of the study is to compare the effects of a whole apple, apple juice alone, and apple juice with pomace on 2 hr glycemic response as measured by maximal glucose conce...
The primary aim is to evaluate the added health value of the presence of anthocyanins in the redlove apple, versus a green apple with a similar matrix, on cardiometabolic risk, and compare...
Aim: to investigate the role of inflammation and auto-immunity in pulmonary arterial hypertension by using the profile of volatile organic compounds. Hypothesis: first, the investigators ...
The main purpose of this study is to determine the oral bioavailability of flavanols (polyphenolic compounds) from apple granules and an apple extract delivered in a water based beverage ...
The study's main objective is to investigate the effects of acute consumption of a preparation containing 100 mg of a specific phenolic compound (patent pending, P201531587) on systolic BP...
Oils which evaporate readily. The volatile oils occur in aromatic plants, to which they give odor and other characteristics. Most volatile oils consist of a mixture of two or more TERPENES or of a mixture of an eleoptene (the more volatile constituent of a volatile oil) with a stearopten (the more solid constituent). The synonym essential oils refers to the essence of a plant, as its perfume or scent, and not to its indispensability.
Deciduous plant rich in volatile oil (OILS, VOLATILE). It is used as a flavoring agent and has many other uses both internally and topically.
A plant genus of the family AMARANTHACEAE, order Caryophyllales, which has been used in traditional medicine (MEDICINE, CHINESE TRADITIONAL).
A system of traditional medicine which is based on the beliefs and practices of the Chinese culture.
A system of traditional medicine which is based on the beliefs and practices of the Tibetan culture.