Reducing the electrode spacing in bioelectrochemical systems (BESs) are widely reported
to improve power output, which was mainly attributed to the decrease of ohmic resistance (R …

The perceived aroma is the result of the presence of volatile organic compounds (VOCs) as
well as the interaction among them and with the nonvolatile sample matrix. These …

Cis-Rose oxide was found to be an important chiral compound in Gewürztraminer wine, with
an enantiomeric ratio range from 76 to 58%. The enantiomeric ratio showed an important …

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 …

To differentiate white wines from Croatian indigenous varieties, volatile aroma compounds
were isolated by headspace solid-phase microextraction (HS-SPME) and analyzed by …

Glycosylated volatiles are considered as hidden aroma precursors that affect fruit flavor and
are involved in plant defense response. Several uridine-diphosphate (UDP) …

The present work compares VOC profiles of 37 Tokaj varietal wines produced from Furmint,
Lipovina and Muškát žltý grape varieties determined by SPME-GC–MS. The identified VOCs …

In the presented study volatile organic compounds (VOC) profiles of the most valuable
products from Slovak Tokaj wine region were characterized using SPME-GC-MS. Identified …

The aroma profile is an important marker for wine quality. Various classes of compounds are
responsible for the aroma of wine, and one such class is terpenoids. In the context of this …

The winemaking by-product grape marc (syn. pomace) contains significant quantities of
latent flavour in the form of flavour precursors which can be extracted and used to modulate …