Methylsulfonylmethane (MSM) has become a popular dietary supplement used for a variety
of purposes, including its most common use as an anti-inflammatory agent. It has been well …

The formation of volatile sulfur compounds (VSC) in fermented food is a subject of interest.
Such compounds are essential for the aroma of many food products like cheeses or …

Aroma profiles and aroma-active compounds of “Yulu” peach from Fenghua (the peach
known for the best flavor and quality in China) were investigated by headspace solid-phase …

The volatile compounds of mulberries obtained from three cultivars (M. nigra, Y1, M.
Macroura, Y2 and M. Alba, Y3) were investigated by gas chromatography–olfactometry (GC …

Wine aroma undergoes major changes during bottle aging, which are deeply influenced by
the degree of oxygen exposure in the bottle. This review discusses the involvement of …

Volatile organic sulfur compounds (VOSCs) play a major role in the global sulfur cycle. Two
components, dimethyl sulfide (DMS) and methanethiol (MT) are formed in large amounts by …

Vinification is a complex process involving interactions between microbes and grape must,
resulting in wine. The key microorganisms are fermentative yeasts, which transform an …

Oxygen can play an important role during the winemaking process. It can influence the
composition and quality of the must and wine. Phenolic compounds are the main substrates …

Wine is a complex alcoholic beverage. The wine matrix or the components that are present
in the wine play an important role in the perceived aroma and flavor of the wine. The wine …

The fermentation of grape must and the production of premium quality wines are a complex
biochemical process that involves the interactions of enzymes from many different microbial …