This review intends to rationalize the knowledge related to the aroma of grapes and to the
aroma of wine with specific origin in molecules formed in grapes. The actual flavor of grapes …

Highlights•Negative odor notes in wines/juices are attributed to the fungi presence in
grapes.•OTA is the most studied mycotoxin in grape products.•Aspergillus spp. may produce …

Food products are susceptible to mold contamination, releasing moldy odors. These moldy
odors not only affect the flavor of food, but also pose a risk to human health. Moldy odors are …

One of the most common taints in foods is a musty or earthy odour, which is commonly
associated with the activity of microorganisms. Liquid foods, particularly wine and water, can …

Headspace Solid-Phase Microextraction coupled to Gas-Chromatography with Mass
Spectrometry detection (HS-SPME/GC-MS) has been widely used to analyze the …

This review summarizes research on the discovery, biosynthesis, accumulation, transport,
and metabolism of 3-alkyl-2-methoxypyrazines (MPs) in grape. The MPs are a family of …

Over recent decades there has been a great deal of interest and associated research into
aspects of the f-block (lanthanide and actinide) metal chemistry of naturally-occurring …

Fungal bunch rot of grapes leads to production of detrimental flavour compounds, some of
which are well characterised but others remain unidentified. The current study uses an …

Fungal infection of grape berries (Vitis vinifera) by Botrytis cinerea frequently coincides with
harvest, impacting both the yield and quality of grape and wine products. A rapid and non …

Infection of grape berries (Vitis vinifera) by the fungus Botrytis cinerea (grey mould)
frequently occurs in vineyards, resulting in off-flavours and other odours in wine and …