As an important sensory indicator, aroma affects the quality of wine and consumer
preference. In this review, the following aspects are comprehensively analyzed:(1) Varietal …

Background More than 2700 trace compounds were reported in Chinese Baijiu. Among
these compounds, odor-active compounds (OACs) can directly exhibit sensory …

Abstract Background Food Flavour is one of the most critical parts of daily life for determining
the overall palatability and quality of foods. Measurement of food flavour perceptions plays …

Although there are many chemical compounds present in wines, only a few of these
compounds contribute to the sensory perception of wine flavor. This review focuses on the …

Wines from warm (ing) climates often contain excessive ethanol but lack acidity. The yeast
Lachancea thermotolerans can ameliorate such wines due to partial conversion of sugars to …

Volatilomics is a scientific field concerned with the evaluation of volatile compounds in the
food matrix and methods for their identification. This review discusses the main groups of …

In this study, we investigated the effect of the sequential fermentation of four selected
indigenous non-Saccharomyces yeasts (Candida stellimalicola HL-S-5, Rhodotorula …

Petit Verdot is widely used in blend wines but only few studies focus on the effect of
microorganisms on the aroma formation of its monovarietal wine. This study explored the …

Alcoholic beverages have developed unique flavors over millennia, with sourness playing a
vital role in their sensory perception and quality. Organic acids, as crucial flavor compounds …

Aroma defects limit the application of fish protein hydrolysates as flavourings. This study
aimed to develop a flavour concentrate from fermented tilapia fish head hydrolysate by …