ArticleMolecules (Basel, Switzerland)2026
Optimizing the Flavor Profile of Brazilian Spirits: Torrefaction Modeling of Native Woods for
Amanda F Reitenbach, Adriana Sturion Lorenzi, Nicole P Catibe, Renata P I Tormena, Diego C B D Santos, Ana Carolina Broch, Edgar A Silveira, Talita Souza Carmo, Paulo Anselmo Z Suarez, Grace F Ghesti
Abstract read
In one paragraphArticle in Molecules (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
0numbers the graph read from it
0cells of the map it votes in
0citing papers in PubMed
–field-weighted citation impact
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
2 · The registryThe trial behind it
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3 · Its place in the literatureWho cites it
0 citing papers in PubMed.
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4 · The recordCorrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
5 · Who and what moneyAuthors and funding
10 authors.
Amanda F ReitenbachLaboratory of Bioprocesses, Materials and Fuels, Institute of Chemistry, University of Brasília, Brasilia 70904-970, DF, Brazil.ORCID 0000-0002-0517-6537 Adriana Sturion LorenziScience of Beer Research Group, Science Inovatech Institute, Florianopolis 88020-000, SC, Brazil.ORCID 0000-0002-2247-0543 Nicole P CatibeEnergy Environment Laboratory, Institute of Chemistry, University of Brasília, Brasilia 70904-970, DF, Brazil.
Renata P I TormenaEnergy Environment Laboratory, Institute of Chemistry, University of Brasília, Brasilia 70904-970, DF, Brazil.ORCID 0000-0003-3248-1286 Diego C B D SantosEnergy Environment Laboratory, Institute of Chemistry, University of Brasília, Brasilia 70904-970, DF, Brazil.ORCID 0000-0003-0038-1301 Ana Carolina BrochScience of Beer Research Group, Science Inovatech Institute, Florianopolis 88020-000, SC, Brazil.
Edgar A SilveiraEnergy Environment Laboratory, Institute of Chemistry, University of Brasília, Brasilia 70904-970, DF, Brazil.
Talita Souza CarmoEnergy Environment Laboratory, Institute of Chemistry, University of Brasília, Brasilia 70904-970, DF, Brazil.ORCID 0000-0003-0868-1720 Paulo Anselmo Z SuarezEnergy Environment Laboratory, Institute of Chemistry, University of Brasília, Brasilia 70904-970, DF, Brazil.
Grace F GhestiEnergy Environment Laboratory, Institute of Chemistry, University of Brasília, Brasilia 70904-970, DF, Brazil.ORCID 0000-0003-1043-5748 Funding
Fundacao de Amparo a Pesquisa e Inovacao do Estado de Santa Catarina (FAPESC) Grant No. 1580/2024 - Edital 43/2024Institutional Program for Scientific Initiation Scholarships (PIBIC/CNPq - UFSC) Grant Agreement No. 1406926, 2025/2026 cycleMinistry of Science, Technology and Innovation (MCTI)/CNPq Grant Agreement No. 7969143737312398, Process No. 404404/2024-3
6 · The paper itselfAbstract
PubMed holds no abstract for this paper.
Indexed as
Alcoholic BeveragesFlavoring AgentsTasteWoodArtificial IntelligenceBrazilHot TemperatureFlavoring Agentsartificial intelligenceBrazilian distilled spiritBrazilian woodscachaçamaturationwood toasting
Identifiers
PMID41752410
PMCPMC12943465
What OpenQuestion holds
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LicenceCC BY
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