This review addresses the role of nitrogen (N) in vine balance and grape composition. It
offers an integrative approach to managing grapevine N nutrition. Keeping in mind that N …

Among descriptive sensory evaluation methods, temporal methods have a wide audience in
food science because they make it possible to follow perception as close as possible to the …

The present study aimed to explore the relationship between the grade and the
characteristic aroma in Keemun black tea (KBT). Headspace solid-phase microextraction …

Abstract One of famous Chinese Baijiu, Gujinggong (GJG) that is produced in Anhui
province, belongs to the famous Luzhou-aroma type of Baijiu in regards of its unique flavor …

Comprehensive 2D gas chromatography–time-of-flight mass spectrometry was combined
with descriptive sensory analysis to elucidate the specificity of strong-aroma type Baijiu …

Terroir is about the link between wine and its origin. It has long been understood by sensory
evaluation that the taste of wine from a given variety can be related to its origins. Specific …

Aldehydes are important in the aroma of Huangjiu and contribute the almond and sweet
aromas to Huangjiu. The perceptual interactions of 3 important aldehyde compounds were …

This review discusses the different approaches developed by researchers in the last 40
years for the qualitative and semi-quantitative screening of odorants, with special emphasis …

The appeal of icewine is attributable to its distinct aroma characteristics, such as
'honey','caramel', and 'dried fruit', but little is known about the chemical basis of these aroma …

To evaluate the perceptual interactions among important lactone compounds in cheddar
cheese, a molecular-level flavoromic approach, in combination with perceptual interaction …