Covering: 1990 to 2006 This review describes volatiles released into the air by bacteria
growing on defined media. Their occurrence, function, and biosynthesis are discussed, and …

In recent years, intensive studies have been carried out regarding the sensory activity of the
individual components of the odours of various alcoholic beverages and the dependence …

The importance of food packaging hardly needs emphasizing since only a handful of foods
are sold in an unpackaged state. With an increasing focus on sustainability and cost …

An obscure sesquiterpene, rotundone, has been identified as a hitherto unrecognized
important aroma impact compound with a strong spicy, peppercorn aroma. Excellent …

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 …

In this study we present a rapid and simultaneous assay method using headspace (HS)
solid-phase microextraction (SPME)/gas chromatography (GC)/electron impact (EI) mass …

The compounds causing cork taint and the factors affecting their transmission from cork to
wine are discussed. These factors include: the solubilities of the taint compounds in wine …

Food flavor, appearance, and texture are the sensory properties that influence food
acceptance, and among these, flavor is usually the decisive factor for the choice of a …

The literature about musty and moldy taint—the so-called cork taint—in wines is varied
because there are many different molecules involved in this wine defect. Chloroanisoles are …

The aroma compositions of 25 premium Spanish red wines have been screened by
quantitative gas chromatography− olfactometry and have been related to the quality scores …