The perception of wine flavor and aroma is the result of a multitude of interactions between a
large number of chemical compounds and sensory receptors. Compounds interact and …

Odorous emissions from sewers and wastewater treatment plants are a complex mixture of
volatile chemicals that can cause annoyance to local populations, resulting in complaints to …

Wine aroma is the result of complex interactions between volatile compounds and non-
volatile ones and individual perception phenomenon. In this work, an aroma network …

Breeding for a subjective goal such as flavor is challenging, as many blueberry cultivars are
grown worldwide, and identifying breeding targets relating to blueberry flavor biochemistry …

Organic wines were produced at pilot scale to select the best autochthonous and
commercial yeast strains to obtain wines with high organoleptic qualities. We tested the …

Future understanding of differences in the composition and sensory attributes of wines
require improved analytical methods which allow the monitoring of a large number of …

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 …

Odor activity value (OAV) has been widely used for the assessment of odor pollution from
various sources. However, little attention has been paid to the extreme OAV variation and …

Beer chemical instability remains, at present, the main challenge in maintaining beer quality.
Although not fully understood, after decades of research, significant progress has been …

A 'stone fruit'aroma is important in many white wine varieties and styles, but little is known
about the chemical basis of this wine aroma attribute. A set of Viognier and Chardonnay …