The grape is one of the oldest and most important horticultural crops. Grape and wine aroma
has long been of cultural and scientific interest. The diverse compound classes comprising …

Wine is a complex mixture where the flavour and aroma compounds have multiple origins.
The odour active components of wine can be traced to the direct contribution of compounds …

Every grape cultivar has its own unique genetic characteristics, leading to the production of
a different secondary metabolite profile. Aroma is one of the most important aspects in terms …

Flavor composition has been defined as a complex attribute of quality, in which the mix of
sugars, acids, and volatiles play a primary role. In addition to the four basic flavors (sweet …

Background Grapes (Vitis species) are economically the most important fruit crop worldwide.
However, the complexity of molecular and biochemical events that lead to ripening of berries …

The present review aims to synthesize our present knowledge about the mechanisms
implied in the biosynthesis of volatile compounds in the ripe tomato fruit, which have a key …

Although hundreds of chemical compounds have been identified in grapes and wines, only
a few compounds actually contribute to sensory perception of wine flavor. This critical review …

Wine aroma strongly influences wine quality, yet its composition and its evolution during the
winemaking process are poorly understood. Volatile compounds that constitute wine aroma …

Background Wine aroma results from the combination of numerous volatile compounds,
some produced by yeast and others produced in the grapes and further metabolized by …

Background Ever since the recent completion of the peach genome, the focus of genetic
research in this area has turned to the identification of genes related to important traits, such …