Residues of pesticides in food are influenced by processing such as fermentation.
Reviewing the extensive literature showed that in most cases, this step leads to large …

The aroma profiles of Oregon Pinot Noir wines were investigated with aroma extract dilution
analysis (AEDA). The wines were extracted with pentane-diethyl ether, the aromas were …

The volatile compounds in three Lang baijiu (“Honghualangshi, Y1”,“Langjiulangge, Y2”,
and “Laolangjiu, Y3”) were identified by gas chromatography-olfactometry (GC-O), gas …

Inorganic selenium and oxo-sulfur compounds are widely available in dietary supplements
and have been extensively studied for their antioxidant and anticancer properties. Although …

A sensitive solid-phase microextraction and gas chromatography-pulsed flame photometric
detection technique was developed to quantify volatile sulfur compounds in wine. Eleven …

Since the mid-1990s, more than 300 publications have been devoted to the organoleptic
relevance of thiols in foods (meats, wines, fruits). The available data about their …

The effects of malolactic fermentation (MLF) on the concentration of volatile compounds
released by yeasts during the production of red wine were investigated by inoculation with …

The volatile compounds of jujube (Ziziphus jujube Mill.) puree obtained from three
cultivars,'Jinsixiaozao'(Y1),'Youzao'(Y2), and 'Yuzao'(Y3), were analyzed by gas …

Application of aroma extract dilution analysis (AEDA) on organic extracts from Port wines
barrel-aged over 40 years revealed 5 odor-active compounds corresponding to descriptors …

Food flavor, appearance, and texture are the sensory properties that influence food
acceptance, and among these, flavor is usually the decisive factor for the choice of a …