Olfactory perception complexity induced by key odorants perceptual interactions of alcoholic beverages: Wine as a focus case example

Y Ma, Y Xu, K Tang - Food Chemistry, 2024 - Elsevier
The odorants in alcoholic beverages are frequently experienced as complex mixtures, and
there is a complex array of influence factors and interactions involved during consumption …

[HTML][HTML] Characterization of wine volatile compounds from different regions and varieties by HS-SPME/GC-MS coupled with chemometrics

L Zhang, Q Liu, Y Li, S Liu, Q Tu, C Yuan - Current Research in Food …, 2023 - Elsevier
Abstract HS-SPME/GC-MS and aroma descriptive analysis were used to gain insights into
the volatile and sensory details of 99 red wine samples collected from four varieties in five …

Rapid headspace solid-phase microextraction sheets with direct analysis in real time mass spectrometry (SPMESH-DART-MS) of derivatized volatile phenols in grape …

TL Bates, GL Sacks - Analytica Chimica Acta, 2023 - Elsevier
Volatile phenols possess “smoky, spicy” aromas and are routinely measured in grapes,
wines and other foodstuffs for quality control. Routine analyses of volatile phenols rely on …

Odor and taste characteristics, transduction mechanism, and perceptual interaction in fermented foods: a review

Y Hu, IH Badar, L Zhang, L Yang… - Critical Reviews in Food …, 2024 - Taylor & Francis
Fermentation is a critical technological process for flavor development in fermented foods.
The combination of odor and taste, known as flavor, is crucial in enhancing people's …

[HTML][HTML] The analysis of volatile compounds through flavoromics and machine learning to identify the origin of traditional Chinese fermented shrimp paste from …

K Lu, L Liu, Z Xu, W Xie - Lwt, 2022 - Elsevier
Traditional Chinese fermented shrimp paste is a national geographical indication product
with a distinctly regional flavor. The great commercial value and highly appreciated aroma …

Thiamine and Biotin: Relevance in the Production of Volatile and Non-Volatile Compounds during Saccharomyces cerevisiae Alcoholic Fermentation in Synthetic …

MS Evers, C Roullier-Gall, C Morge, C Sparrow… - Foods, 2023 - mdpi.com
Vitamins are major cofactors to numerous key metabolic pathways in enological yeasts, and
both thiamine and biotin, notably, are believed to be essential to yeast fermentation and …

Optimizing the identification of thiols in red wines using new oak-wood accelerated reductive treatment

E Suhas, S Shinkaruk, A Pons - Food Chemistry, 2024 - Elsevier
This study proposes a new method for identifying thiols in red wines by mimicking specific
chemical mechanisms that occur during bottle-aging. It involves the reaction of oak-wood …

Identification, Quantitation, and Sensory Evaluation of Thiols in Bordeaux Red Wine with Characteristic Aging Bouquet

L Chen, E De Longhi, A Pons, T Buffeteau… - Journal of Agricultural …, 2023 - ACS Publications
Great Bordeaux red wines are known for their distinctive aging bouquet. However, the
nature of volatile chemicals underpinning this sensory expression is not fully understood …

Qualitative screening of volatile thiols in wine by selective silver ion solid-phase extraction with heart-cutting multidimensional gas chromatography mass spectrometry …

L Chen, P Darriet - Journal of Agricultural and Food Chemistry, 2022 - ACS Publications
The chemical analysis of odorous volatile thiols is intrinsically challenging. Substantial
progress has been made in quantitative analysis of targeted thiols at ultra-trace …

[HTML][HTML] A two-run heart-cut multidimensional gas chromatography method using flame ionization and mass spectrometry for automated and robust determination of …

O Castejón-Musulén, R Lopez, I Ontañón… - … of Chromatography A, 2024 - Elsevier
A quantitative analytical method capable of determining the concentrations of 81 aroma-
relevant wine volatiles covering nine orders of magnitude was developed and validated in …