Meat flavor is composed of a complex mixture of volatile compounds developed as a result
of heat driven multi-directional reactions. Typical reactions include Maillard reaction, lipid …

Smoke taint has become a prominent issue for the global wine industry as climate change
continues to impact the length and extremity of fire seasons around the world. Although the …

The antioxidant and antibacterial activities of wood vinegar from Litchi chinensis, and its
components have been studied. The chemical compositions of wood vinegar were analyzed …

The conversion of guaiacol catalyzed by Pt/γ-Al2O3 in the presence of H2 was investigated
with a flow reactor at 573 K and 140 kPa. Dozens of reaction products were identified, with …

The Nrf2 (NFE2L2) cell defense pathway protects against oxidative stress and disorders
including cancer and neurodegeneration. Although activated modestly by oxidative stress …

The relationships between volatile flavor compounds, sensory descriptors and consumer
acceptability were determined for eight commercial American dry-cured hams using external …

The release of smoke-derived volatile phenols during the fermentation of Merlot grapes,
following grapevine exposure to smoke, has been investigated. The concentrations of …

Although smoke exposure has been associated with the development of smoke taint in
grapes and subsequently in wine, to date there have been no studies that have …

Knowledge of the chemistry of flavors is commonly perceived as a relatively recent
development in food chemistry that evolved since the late 1950s with the advent of gas …

Wine grapes exposed to smoke and wine made from grapes exposed to smoke can robustly
be identified through their elevated concentrations of volatile phenols and phenolic …