Flavor is an important attribute of food and a major factor that determines the acceptability of
food to consumers. Therefore, achieving a comprehensive and accurate analysis of food …

This review analyzes bottle-fermented sparkling wine research at each stage of production
by evaluating existing knowledge to identify areas that require future investigation. With the …

The volatile fraction of food, also called the food volatilome, is increasingly used to develop
new fingerprinting approaches. The characterization of the food volatilome is important to …

The influence of different combinations of Syrah grape maturation degree (19, 21 and 23°
Brix) and maceration times (10, 20 and 30 days) on the volatile profile and aroma potential …

The effect of supercritical carbon dioxide technology (SCCD, 14, 16, and 18 MPa at 35±2° C
for 10 min) on whey-grape juice drink characteristics was investigated. Physicochemical …

For the first time, the influence of different vine management was evaluated in relation to
volatile profile and sensory perception through GC× GC/TOFMS, QDA, GC-FID, GC/MS, and …

The human nose has been used as a detector in gas chromatography analysis to evaluate
odoriferous compounds related to aroma and quality of wine. Several olfactometric …

Abstract Background and Aims Yeast autolysis is understood to be primarily responsible for
giving traditional method sparkling wines complex and developed aromas. The contribution …

We carried out comprehensive mapping of volatile compounds in 70 wines, from 48 wineries
and 6 vintages, representative of the two main production areas for Italian sparkling wines …

In this study, the detailed volatile compositions of Chinese herbaceous aroma-type Baijiu
(HAB) were characterized by comprehensive two-dimensional gas chromatography-time of …