17 results match your criteria vodka fruit

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Sensorial Impact and Distribution of 3-Methyl-2,4-nonanedione in Cognacs and Spirits.

J Agric Food Chem 2021 Apr 8;69(15):4509-4517. Epub 2021 Apr 8.

Unité de recherche OEnologie, EA 4577, USC 1366 INRAE, ISVV, Univ. Bordeaux, 33882 Villenave d'Ornon cedex, France.

The aim of this study was to improve our knowledge on the chemical markers of Cognac aromas. We report results concerning the distribution and sensorial impact of 3-methyl-2,4-nonanedione (MND), a well-known compound in aged red wine, reminiscent of anise or "dried fruit", according to its concentration. We assayed first this diketone (solid-phase microextraction (SPME)-gas chromatography (GC)/mass spectrometry (MS), chemical ionization (CI)) in many Cognac samples followed by grappa, brandy, rum, whisky, vodka, and fruit spirits, and concentrations ranged from traces to 11. Read More

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Alcohol control policies and mortality trends in Belarus.

Drug Alcohol Rev 2020 11 20;39(7):805-817. Epub 2020 Jan 20.

Institute of Economics of National Academy of Sciences, Minsk, Belarus.

Background And Aim: Belarus is among the countries that have very high alcohol consumption levels, and that suffer from a huge burden of excessive drinking. This paper aims to explore the peculiarities of the alcohol control policies implemented in Belarus, and to link these policies to the trends in alcohol consumption and mortality.

Data And Methods: Our narrative review of alcohol policies and anti-alcohol measures is based on the laws, directives and other official documents issued by Belarusian authorities since the early 1990s. Read More

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November 2020

Development and relative validity of a self-administered semi-quantitative drinks frequency questionnaire, validated in a population of university students.

Nutr Diet 2019 11 24;76(5):532-538. Epub 2018 Oct 24.

Department of Nutrition & Dietetics, Alexander Technological Educational Institute, Thessaloniki, Greece.

Aim: Drinks can contribute to energy as well as micro- and macro-nutrient intake. Drink-specific, validated, quick and easy to administer questionnaires are needed to monitor secular trends in beverage consumption for different populations. The aim of the present cross-sectional study was to develop and validate a drink-specific questionnaire for the Greek population. Read More

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November 2019

Ethyl Glucuronide in Alcoholic Beverages.

Alcohol Alcohol 2018 Sep;53(5):532-538

Department of Legal Medicine, University Medical Center Hamburg-Eppendorf, Toxicology, Hamburg, Germany.

Aims: This study examines the biomarker ethyl glucuronide (EtG) in various alcoholic beverages.

Short Summary: The biomarker EtG was consistently found to be a natural compound of wine, whereas it was not detected in any of the other tested alcoholic beverages, which included various distilled spirits, liqueurs and beer of different types and geographical origins.

Methods: Alcoholic beverages (n = 114) were analyzed by a validated liquid chromatography/tandem mass spectrometry assay. Read More

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September 2018

Qualitative characteristics and comparison of volatile fraction of vodkas made from different botanical materials by comprehensive two-dimensional gas chromatography and the electronic nose based on the technology of ultra-fast gas chromatography.

J Sci Food Agric 2017 Mar 28;97(4):1316-1325. Epub 2016 Jul 28.

Department of Analytical Chemistry, The Chemical Faculty, Gdansk University of Technology, 11/12 Narutowicza St, Gdansk, 80-233, Poland.

Background: Vodka is a spirit-based beverage made from ethyl alcohol of agricultural origin. At present, increasingly more vodka brands have labels that specify the botanical origin of the product. Until now, the techniques for distinguishing between vodkas of different botanical origin have been costly, time-consuming and insufficient for making a distinction between vodka produced from similar raw materials. Read More

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The total margin of exposure of ethanol and acetaldehyde for heavy drinkers consuming cider or vodka.

Food Chem Toxicol 2015 Sep 25;83:210-4. Epub 2015 Jun 25.

Epidemiological Research Unit, Institute for Clinical Psychology and Psychotherapy, Technische Universität Dresden, Dresden, Germany; Social and Epidemiological Research (SER) Department, Centre for Addiction and Mental Health, Toronto, Canada; Addiction Policy, Dalla Lana School of Public Health, University of Toronto (UofT), Canada; PAHO/WHO Collaborating Centre for Mental Health & Addiction, Toronto, Canada; Institute of Medical Science, UofT, Canada.

Heavy drinkers in Scotland may consume 1600 g ethanol per week. Due to its low price, cider may be preferred over other beverages. Anecdotal evidence has linked cider to specific health hazards beyond other alcoholic beverages. Read More

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September 2015

Effect of beverages on color and translucency of new tooth-colored restoratives.

Oper Dent 2015 Mar-Apr;40(2):E56-65. Epub 2014 Oct 2.

This investigation examined the susceptibility to staining and translucency changes of some new tooth-colored restorative materials after immersion in different beverages. The materials studied were 3M Filtek Z350XT (ZT), 3M Filtek 350XT Flowable Restorative (ZF), Shofu Beautifil Flow Plus (BF), Shofu Beautifil II (B2), 3M Ketac Nano (N100), and 3M Photac Fil (PF). Following the manufacturers' instructions, 42 samples were made from each material and placed in an incubator at 100% humidity and 37°Celsius for 24 hours. Read More

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December 2016

The effect of energy drinks on the urge to drink alcohol in young adults.

Alcohol Clin Exp Res 2014 Aug 17;38(8):2279-85. Epub 2014 Jul 17.

Centre for Research on Ageing, Health and Well-Being, The Australian National University, Canberra, ACT, Australia.

Background: Recently, Marczinski and colleagues (2013) showed that energy drinks combined with alcohol augment a person's desire to drink more alcohol relative to drinking alcohol alone. The current study replicates the findings of Marczinski and colleagues (2013) using a robust measure of alcohol craving.

Methods: Seventy-five participants aged 18 to 30 years were assigned to an alcohol only or alcohol+energy drink condition in a double-blind randomized pre- versus posttest experiment. Read More

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NMR investigation of acrolein stability in hydroalcoholic solution as a foundation for the valid HS-SPME/GC-MS quantification of the unsaturated aldehyde in beverages.

Anal Chim Acta 2014 Apr 22;820:112-8. Epub 2014 Feb 22.

Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Strasse 3, D-76187 Karlsruhe, Germany; Ministry of Rural Affairs and Consumer Protection, Kernerplatz 10, 70182 Stuttgart, Germany. Electronic address:

Acrolein (propenal) is found in many foods and beverages and may pose a health hazard due to its cytotoxicity. Considerable knowledge gaps regarding human exposure to acrolein exist, and there is a lack of reliable analytical methods. Hydroalcoholic dilutions prepared for calibration purposes from pure acrolein show considerable degradation of the compound and nuclear magnetic resonance (NMR) spectroscopy showed that 1,3,3-propanetriol and 3-hydroxypropionaldehyde are formed. Read More

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Triticale adaption and competence assessment result in the high lands of Ethiopia.

Authors:
Wasihun Legesse

Commun Agric Appl Biol Sci 2014 ;79(4):54-61

Triticale is a crop that resulted from the addition of chromosomes of wheat (Triticum aestivum ) and rye cereals (Secale cereale). The crop came on the market as bread cereal in the 1980s. Different varieties were released. Read More

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Alcopop induced erosion: management in general denta practice.

Dent Update 2008 Jun;35(5):326-8, 330

Division of Adult Dental Health, Cardiff University Dental School, Heath Park, Cardiff, UK.

Unlabelled: Alcopops, which are fruit flavoured alcoholic drinks, have been implicated as an aetiological factor in dental erosion. They are commonly drunk by 18-25 year-olds owing to their fruity flavours, but increasingly in the UK they are consumed by underage teenagers. A popular lemon-based vodka alcopop is presented as a possible causative factor of dental erosion in a 19-year-old female, who started drinking it regularly at the age of 15 for four years. Read More

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Difference in plasma metabolite concentration after ingestion of lemon flavonoids and their aglycones in humans.

J Nutr Sci Vitaminol (Tokyo) 2006 Feb;52(1):54-60

Faculty of Human Wellness, Tokaigakuen University, Nagoya, Japan.

The concentrations of metabolites in human plasma after ingestion of flavanone glycosides (FG) and their aglycones (FA) in lemon were examined. FG consisting abundantly of eriocitrin were prepared from lemon peel and FA consisting abundantly of eriodictyol were prepared from FG by treatment with beta-glucosidase. Eriodictyol, homoeriodictyol, and hesperetin in plasma up to 4 h after ingestion of FG with water or FA with water by subjects were not detected in plasma of non-enzyme treatment but in plasma after treatment with beta-glucronidase and sulfatase. Read More

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February 2006

Health lifestyles in Ukraine.

Soz Praventivmed 2005 ;50(4):264-71

Dept of Sociology, University of Alabama at Birmingham, 35294, USA.

Objectives: Several studies have identified negative health lifestyles as a primary determinant of the mortality crisis in Europe's post-communist states, but little is known about Ukraine. In order to address this gap in the literature, this paper provides data on Ukrainian health lifestyles.

Methods: Data were collected by face-to-face interviews in the households (N = 2 400) of a random sample of respondents in Ukraine in November, 2001. Read More

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December 2005

Hydrogen bonding in alcoholic beverages (distilled spirits) and water-ethanol mixtures.

J Agric Food Chem 2005 Sep;53(18):7074-81

Graduate School of Science and Department of Chemistry, Faculty of Science, Kochi University, Akebono-cho, Kochi 780-8520, Japan.

The hydrogen-bonding properties of water-ethanol of alcoholic beverages and water-ethanol mixtures of the corresponding ethanol contents were examined on the basis of OH proton NMR chemical shifts and the Raman OH stretching spectra of water and ethanol. Japanese shochu, an unaged distilled spirit of 25% (v/v) alcoholic content made from various grains, was provided for the samples; it is a high-purity spirit as it contains only small amounts of dissolved components, like typical vodka, gin, and white rum. The hydrogen-bonding structure in shochu containing some acids was found to be different from that of the water-ethanol mixture with corresponding ethanol content. Read More

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September 2005

Contribution of epidemiology in Poland for better understanding of the natural history of diseases in gastrointestinal tract.

Authors:
W Jedrychowski

J Physiol Pharmacol 2003 Dec;54 Suppl 3:245-61

Chair of Epidemiology and Preventive Medicine, Jagiellonian University Medical College, Cracow, Poland.

Descriptive epidemiologic studies on the geographical distribution of gastrointestinal diseases in Poland have been conducted in our country since several decades. One of the first descriptive analyses was cancer study in 1967, where age-standardized mortality rates in various regions of Poland by gender and area of residence (urban/rural) were presented. Since 1970 analytical epidemiologic studies aiming at explaining the natural course of various diseases within gastrointestinal tract started to produce interesting results. Read More

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December 2003

Evaluation of certain risk factors for lung cancer in Cracow (Poland)--a case-control study.

Acta Oncol 1997 ;36(5):471-6

Unit of Epidemiology, Centre of Oncology, Cracow, Poland.

The relationship of lung cancer risk to cigarette smoking, occupational exposure, air pollution at permanent residence and usual frequency of consumption of fruits and vegetables was analysed in a case control study in Cracow, Poland. The cases were 176 male lung cancer patients diagnosed in 1992-1994 with histological confirmation of the diagnosis, obtained from the population-based Cracow Cancer Registry, and 341 controls randomly selected from the general population. Classification of exposure to outside air pollution was based on measured level of total suspended particular matter and sulphur dioxide by particular districts of town (from 1973 to 1980). Read More

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October 1997

Investigation of ethyl carbamate levels in some fermented foods and alcoholic beverages.

Food Addit Contam 1989 Jul-Sep;6(3):383-9

Ministry of Agriculture, Fisheries and Food, Food Science Division, Norwich, UK.

An analytical procedure has been developed for the determination of trace amounts of ethyl carbamate in fermented foodstuffs and alcoholic beverages. Concentrations were generally below the 1-5 micrograms/kg detection limit in bread, cheese, yoghurt, beer, gin and vodka. Higher concentrations were found in the other alcoholic beverages examined, which included whisky, fruit brandy, liqueur, wine, sherry and port. Read More

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