The value of, opportunities provided by, and the difficulties in elucidating the exact
contribution that chemical compounds make to wine aroma and flavour are outlined and …

In recent years there has been much interest in the role that products of carotenoid
breakdown—the norisoprenoids—may play in wine aroma. The basis for this interest is that …

The aroma profile of five premium red wines has been studied by sensory descriptive
analysis, quantitative gas chromatography− olfactometry (GC-O), and chemical quantitative …

The aim of this work was to study ester formation and the aromatic impact of Torulaspora
delbrueckii when used in association with Saccharomyces cerevisiae during the alcoholic …

The aroma of six premium quality Spanish red wines has been studied by quantitative gas
chromatography− olfactometry (GC-O) and techniques of quantitative chemical analysis. The …

Breeding crops for improved flavor is challenging due to the high cost of sensory evaluation
and the difficulty of connecting sensory experience to chemical composition. The main goal …

This work presents the attempt to enhance the flavor complexity of cider fermented by
different non-Saccharomyces species. Pichia kluyveri and Hanseniaspora vineae pure …

Attempts to relate sensory analysis data to specific chemicals such as volatile compounds
have been frequent. Often these associations are difficult to interpret or are weak in nature …

Data Mining in Agriculture represents a comprehensive effort to provide graduate students
and researchers with an analytical text on data mining techniques applied to agriculture and …

This work aims to assess the aromatic sensory contribution of the four most relevant wine
higher alcohols (isobutanol, isoamyl alcohol, methionol and β-phenylethanol) on red wine …