Adaptive laboratory evolution (ALE) is an innovative approach for the generation of evolved
microbial strains with desired characteristics, by implementing the rules of natural selection …

The concept of food matrix has received much attention lately in reference to its effects on
food processing, nutrition and health. However, the term matrix is used vaguely by food and …

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 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 …

Abstract One of famous Chinese Baijiu, Gujinggong (GJG) that is produced in Anhui
province, belongs to the famous Luzhou-aroma type of Baijiu in regards of its unique flavor …

In the last two decades knowledge on lactic acid bacteria (LAB) associated with wine has
increased considerably. Investigations on genetic and biochemistry of species involved in …

By applying the aroma extract dilution analysis, 13 esters were found to have high FD factors
in the Laobaigan flavor type of Baijiu. These were then quantified using GC-MS. In addition …

Virgin olive oil (VOO) has unique chemical characteristics among all other vegetable oils
which are of paramount importance for human health. VOO constituents are also …

Ester aroma compounds in Chinese Moutai Baijiu were extracted by liquid-liquid extraction
(LLE) or headspace solid-phase microextraction (HS-SPME) and identified and quantified …

Grapes produce organic compounds that may be involved in the defense of the plants
against invading phytopathogens. These metabolites include numerous phenolic …