Aroma compounds provide attractiveness and variety to alcoholic beverages. We discuss
the molecular biology of a major subset of beer aroma volatiles, fruity and floral compounds …

Volatile aroma-active esters are responsible for the fruity character of fermented alcoholic
beverages such as beer and wine. Esters are produced by fermenting yeast cells in an …

The volatile thiols, in particular 4-mercapto-4-methylpentan-2-one (4MMP), 3-
mercaptohexan-1-ol (3MH) and 3-mercaptohexyl acetate (3MHA) are potent aroma shown …

Many classes of compounds have been shown to play an important role in the development
of flavour characteristics of beer. This significantly influences its taste and sensory …

The biochemical formation of yeast-derived sensory-active metabolites like higher alcohols
and esters determines the different characteristics of aroma and taste in fermented …

Volatile thiols, such as 4‐mercapto‐4‐methylpentan‐2‐one (4MMP), 3‐mercaptohexan‐1‐ol
(3MH) and 3‐mercaptohexyl acetate (3MHA), are among the most potent aroma compounds …

Sulfur compounds in wine can be a 'double-edged sword'. On the one hand, certain sulfur-
containing volatile compounds such as hydrogen sulfide, imparting a rotten egg-like aroma …

The distinctive flavor of wine, brandy, and other grape-derived alcoholic beverages is
affected by many compounds, including esters produced during alcoholic fermentation. The …

Although hops are only added in relatively small amounts at particular stages of the brewing
process, they have a high impact on the final beer flavor characteristics. The aroma of raw …

The higher alcohols 2-phenylethanol, tryptophol, and tyrosol are a group of yeast-derived
compounds that have been shown to affect the aroma and flavour of fermented beverages …