Fruit spirits and liqueurs are among the most popular spirit‐based beverages made from
fruits such as plums, cherries, melon, apple, citrus and pear. The types of fruits and …

The purpose of this review is to present methods of chromatographic analysis of aromatic
carboxylic acids. The separation, identification and quantitative analysis of aromatic …

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 …

One driving force behind the creation of synthetic receptors is to demonstrate that
humankind can, by design, create receptors with affinities and selectivities that rival natural …

Based on UV–VIS spectroscopy and chemometric techniques, a screening method is
presented with which the studied brands of white and rested tequila can be differentiated …

Resveratrol (3, 5, 4′-trihydroxystilbene) is a phytoalexin produced by plants. Resveratrol is
known for its anti-cancer, antiviral and antioxidant properties. We prepared imine analogs of …

The present study focuses on the examination of the radical scavenging activity trend of
some natural hydroxybenzaldehydes and their corresponding acids with the aid of …

The influence of two systems of aging (traditional and alternative) on the chemical
composition of cider brandy was compared. The traditional system consisted in classical …

This study was conducted with the aim of developing fruit spirits by utilizing old
(autochthonous) apple and pear cultivars that can be attractive to both consumers and …

In this work a method for simultaneous determination of 10 representative compounds in
sugar cane spirits is reported. The low molecular weight phenolic compounds: gallic acid; …