Although there are many chemical compounds present in wines, only a few of these
compounds contribute to the sensory perception of wine flavor. This review focuses on the …

Solid-phase extraction using cartridge and disc devices is a widely used sample-preparation
technique for isolation, concentration, clean-up and medium exchange. To meet the varied …

Vanillin (VN) is a flavouring substance commonly used in the food and pharmaceutical
industry. The rampant use of VN has significant implications on human health. In this work, a …

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 purpose of current study was green synthesis of silver nanoparticles (AgNPs) from
seeds and wild Silybum plants in comparison with their respective extracts followed by …

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 …

The grape and wine aroma is one of the most determining factors of quality, therefore the
study of their volatile composition is a very important topic in vitiviniculture. The range of …

Electronic tongues (e-tongues) are analytical technologies that have been developed to
mimic the biological tongues which are non-specific, low-selective, and cross-sensitive taste …

This work examines the physiology of a new commercial strain of Torulaspora delbrueckii in
the production of red wine following different combined fermentation strategies. For a …

β-Damascenone, a C-13 norisoprenoid compound, is usually presented as an impact
odorant in red wines. Its direct contribution to their aroma was investigated. Both free β …