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 …

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 …

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 …

This study reports, for the first time, the main changes that occur with some important aroma
compounds of Moscatel sparkling wines during winemaking, measured using headspace …

Baijiu is a traditional Chinese spirit with an extraordinarily rich pattern of volatile compounds
resulting from the microflora involved in fermentation, as well as the complexity of …

In this study, a series of polymeric ionic liquid (PIL) sorbent coatings is evaluated for the
extraction of polar volatile organic compounds (VOCs) from Brazilian wines using …

The wine industry intends to boost production of high-quality, innovative and competitive
sparkling wines, since they have experienced a growth in consumption. Volatile compounds …

The present work deals with the characterization of volatile organic compounds (VOCs) in
wines from the Slovak Tokaj wine region. Studied wine samples were divided into three …

The presented work compares basic parameters as well as comprehensive profiles of
volatile organic compounds identified in healthy and noble-rotten grape berries of 6 Tokaj …

Heat map and hierarchical cluster analysis showed that sparkling wines produced with
immobilized yeasts contained mostly higher levels of compounds that impart positive notes …