Fruit flavor and nutritional characteristics are key quality traits and ones of the main factors
influencing consumer preference. Central carbon metabolism, also known as primary …

Temperature, water, solar radiation, and atmospheric CO2 concentration are the main
abiotic factors that are changing in the course of global warming. These abiotic factors …

Wine is an ancient beverage and has been prized throughout time for its unique and
pleasing flavor. Wine flavor arises from a mixture of hundreds of chemical components …

Grapevine (Vitis vinifera L.) is a non-climacteric fruit species used as table fruit, dried raisins,
and for vinification (wines) and distillation (liquors). In recent years, our knowledge of the …

The grape is one of the oldest and most important horticultural crops. Grape and wine aroma
has long been of cultural and scientific interest. The diverse compound classes comprising …

Grapevine is a very important crop species that is mainly cultivated worldwide for fruits, wine
and juice. Identification of the genetic bases of performance traits through association …

Terpenes are volatile compounds responsible for aroma and the postharvest quality of
commercially important xiangfei (Torreya grandis) nuts, and there is interest in …

Grapes are grown worldwide, on about 7.9 million ha, and are used to produce wine, raisins,
juice, jam, concentrate, and seed oils, as well as fresh fruit. Grapes (Vitis sp.) are members …

Two kiwifruit (Actinidia) species with contrasting terpene profiles were compared to
understand the regulation of fruit monoterpene production. High rates of terpinolene …

The terpenoids are a major class of natural products with a range of functions in plants. In
the grape, monoterpenes, sesquiterpenes and C13‐norisoprenoids are present either in a …