Covering: up to 2019 Soon after the birth of gas chromatography, mass spectrometry and
olfactometry were used as detectors, which allowed impressive development to be achieved …

Background Wine flavour has been methodically studied since the beginning of sensory
research, with various purposes relating to product quality and consumer preferences …

Wine Science: Principles and Applications, Fifth Edition, delivers in-depth information and
expertise in a single, science-focused volume, including all the complexities and nuances of …

Large-leaf yellow tea (LYT) is processed from both leaves and stems, resulting in a
distinctive rice crust–like aroma. Tea stems may contribute differently to the aroma of LYT …

Background and Aims. A wide range of Chardonnay styles exist on the market, from fruit‐
forward examples to wines displaying “empyreumatic” aromas such as flint, smoky, mineral …

Wine aroma, which stems from complex perceptual and cognitive processes, is initially
driven by a multitude of naturally occurring volatile constituents. Its interpretation depends …

Certain volatile thiols are some of the most potent odour-active molecules that are found in
nature. Thiols play significant roles in the aroma qualities of a range of foods and beverages …

This chapter highlights the most significant applications of pyrroles, indoles, carbazoles, and
related heterocycles for the period 1995–June 2006. Sections on polymers and dyes deal …

A new analysis method was developed to evaluate a sensory concept for food products. The
concept “wine aging potential” is used by experts and professionals to describe the inherent …

The purpose of this study was to identify aroma compounds associated with the toasting
intensity of oak wood (Quercus petraea). Crude organic extracts from oak wood samples …