Wine is a complex alcoholic beverage. The wine matrix or the components that are present
in the wine play an important role in the perceived aroma and flavor of the wine. The wine …

Although there are many studies in the literature that have focused on the identification and
quantification of wine aroma compounds, to understand fully wine aroma perception it is …

The volatile compounds present in wines are responsible for the quality of the wine aroma.
The analysis of these compounds requires different analytical techniques depending on the …

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 …

The effects of ethanol (8, 10, 12, 14, and 16% v/v), tannin (500, 1000, and 1500mg/L) and
fructose (200 and 2000mg/L) concentrations on the headspace of eight selected odorants …

Part 1 of this review summarized the current state of knowledge with respect to the chemical
compounds contributing to grape and wine aroma. Much of our understanding of the …

This chapter presents a revision of our knowledge and understanding of the role played by
the different aroma chemicals in the positive aroma attributes of wine. In Section 1.1, some …

During wine consumption, aroma compounds are released from the wine matrix and are
transported to the olfactory receptor in vivo, leading to retronasal perception which can affect …

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

To determine the impact of oral physiology on the volatility of typical wine aroma
compounds, mixtures of a synthetic wine with oral components (centrifuged human saliva …