The biocatalytic production of flavor naturals that determine chemosensory percepts of foods
and beverages is an ever challenging target for academic and industrial research. Advances …

Wine aroma undergoes major changes during bottle aging, which are deeply influenced by
the degree of oxygen exposure in the bottle. This review discusses the involvement of …

The volatile compounds of mulberries obtained from three cultivars (M. nigra, Y1, M.
Macroura, Y2 and M. Alba, Y3) were investigated by gas chromatography–olfactometry (GC …

Chardonnay is one of the oldest and most widely distributed wine grape cultivars and is of
commercial importance for the world's wine-producing nations. It is an extremely flexible …

The appeal of rosé wine is attributable to its sensory profiles and underlying chemical
composition, which are determined by viticultural and oenological inputs. This study …

A satisfactory model explaining quality could be built in a set of 25 high quality Spanish red
wines, by aroma-active chemical composition. The quality of the wines was positively …

There is a lack of studies focusing on the chemical compounds involved in quality
perception. The present work combines both sensory and chemical approaches with the …

Guaiacol and 4-methylguaiacol are well-known as contributors to the flavor of wines made
from smoke-affected grapes, but there are other volatile phenols commonly found in smoke …

Among plant-derived odorants, damascenone is one of the most ubiquitous, sometimes
occurring as an apparent natural product but more commonly occurring in processed …

This review discusses the different approaches developed by researchers in the last 40
years for the qualitative and semi-quantitative screening of odorants, with special emphasis …