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 …

Volatile organic compounds (VOCs) are produced by plants responding to biotic and abiotic
stresses. According to their biosynthetic sources, induced VOCs are divided into three major …

To elucidate formation mechanism of oolong tea aroma, the released and remaining
volatiles during bruising and withering treatment were analyzed using head space solid …

The purpose of this study was to investigate the dynamic change in volatile components
during the yellowing process. The volatile components were analyzed by headspace gas …

Background The biochemical makeup of grape berries at harvest is essential for wine quality
and depends on a fine transcriptional regulation occurring during berry development. In this …

This study investigated the effects of foliar nitrogen application from veraison to preharvest
(FNVH) on flavonoids, fatty acids and aliphatic volatiles in Cabernet Sauvignon grapes and …

Vine-shoots post-pruning storage time revealed an important stilbenes accumulation, but
there are no studies with other minor metabolites. For this reason, the evolution of non …

Tea is highly esteemed by consumers due to its distinct aroma and the abundance of
nutrients that contribute to human well-being. While volatile compounds in fresh tea leaves …

Abstract Jujube (Ziziphus jujuba Mill.) is a traditional popular fruit widely grown in China.
The volatiles in jujube determine its unique flavor and the high fruit quality required by …

As important factors to oolong tea quality, the accumulation and dynamic change in aroma
substances attracts great attention. The volatile composition of oolong tea is closely related …