To analyze the contribution of fruity esters on wine aroma perception, the interaction levels
between 12 esters and key odorants of Hutai-8 rose wine were investigated using threshold …

The flavour of white tea can be influenced by the season in which the fresh leaves are
picked. In this study, the sensory evaluation results indicated that spring-picked white tea …

Grapes exposed to wildfire smoke can develop reduce wine quality, imparting unpleasant
smokey and ashy flavors. Research has primarily focused on the increased concentration of …

Aromatic white wines contain monoterpenes that can alter aroma qualities based on their
concentration and enantiomeric ratios. Limonene has been identified as a monoterpene that …

This study investigated the detailed volatile aroma profile of young white wines of Maraština,
Vitis Vinifera L., produced by spontaneous fermentation. The wines were produced from 10 …

The assessment of different aroma families on tropical fruit aroma perception is still not well
understood. This study aimed to investigate the effect of esters and volatile thiols on tropical …

Volatile compounds including terpenes, aldehyde, phenol, and alcohol are significantly
contributed floral and fruity aromas to the Muscat variety.'Ruidu Hongyu'grapevine is one of …

This study investigated the interactions between 2-furylmethanethiol, benzenemethanethiol,
and 18 skeletal aroma-active compounds as well as four aroma notes in sesame-flavor …

Tea wine is a beverage that combines the flavors of tea and wine with a variety of health
benefits and has thus attracted widespread attention. However, few systematic studies have …

The evolution of volatile compounds in wine comprises several acid-catalyzed reactions,
such as glycosides precursors' hydrolysis and rearrangements, and significantly contributes …