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 …

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

This paper describes for the first time the use of grape derived polysaccharide extracts as
potential fining agents to modulate the volatile composition of Viura white wines …

Wine models with or without a dearomatised and lyophilized red wine extract containing a
young red aroma base (control) plus one vector with one or several aroma compounds …

This chapter deals with the odorants naturally contained in wine responsible for its specific
aroma nuances and for a large fraction of its flavor. First, some basic concepts related to the …

Previously six selected Oenococcus oeni strains (P2A, P3A, P3G, P5A, P5C and P7B) have
been submitted to further characterization in order to clarify their potential as malolactic …

Traditional flavor chemistry research usually makes use of targeted approaches by focusing
on the detection and quantification of key flavor active metabolites that are present in food …

Although perceptual interactions are usually mentioned and blamed for the difficulties in
understanding the relationship between odorant composition and aromatic sensory …

Jasmine tea is widely loved by the public because of its unique and pleasant aroma and
taste. The new scenting process is different from the traditional scenting process, because …

Non-Saccharomyces yeasts co-cultivation is one of the techniques to improve complexity of
wine aroma profile. However, this strategy is rarely mentioned in the process of fortified …