Wine is an ancient beverage and has been prized throughout time for its unique and
pleasing flavor. Wine flavor arises from a mixture of hundreds of chemical components …

Volatile organic compounds are vital to wine quality, determining their aroma and varietal
characteristics. Which are present, and in what quantity, depends on the cultivar, the …

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

Aroma compounds are produced in grapes (varietal aroma) and/or throughout the wine-
making process (from oak barrels, for example). For a better understanding, they are …

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 gas chromatography-olfactometry (GC-O) technique couples traditional gas
chromatographic analysis with sensory detection in order to study complex mixtures of …

The volatile composition of young white wines from Vitis vinifera cv. Zalema, an
autochthonous grape variety in Huelva (southern Spain), has been studied by gas …

In recent years, intensive studies have been carried out regarding the sensory activity of the
individual components of the odours of various alcoholic beverages and the dependence …

To analyze the contribution of fruity esters on wine aroma perception, the interaction levels
between 12 esters and key odorants of Hutai-8 rose wine were investigated using threshold …

“Hongmeiren” bananas are popular because of their red peel. Two extraction methods
solvent-assisted flavor evaporation and headspace solid-phase microextraction, combined …