Background Food sensory science and flavour analysis are key processes in new product
development, and is essential in understanding consumers by bridging the gap between …

Areas dedicated to organic wine production have significantly increased over the last few
years. The vast majority of organic wine is made from Vitis vinifera varieties that are highly …

We review the use of static headspace (S-HS) and dynamic headspace (D-HS) techniques
for the extraction of volatiles from different matrices. We present fundamentals and the most …

Developed from crosses between Vitis vinifera and North American Vitis species,
interspecific hybrid grape varieties are becoming economically significant in northern areas …

The aim of this study was to characterize the flavor profiles of 14 commercial apple ciders
from the United Kingdom and Scandinavian region. The flavor properties were established …

To meet consumer demand for fermented beverages with a wide range of flavors, as well as
for quality assurance, it is important to characterize volatiles and their relationships with raw …

The antagonistic activities of native Debaryomyces hansenii strains isolated from Danish
cheese brines were evaluated against contaminating molds in the dairy industry …

The aim of this study was to assess the anthocyanins, flavanols, phenolic acids, flavonols,
and their antioxidant properties of peach fruits during two growing seasons (2014 and …

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 …

Rapid sensory methods are a convenient alternative to conventional descriptive analysis
suitable for quickly assessing sensory product differences. As these methods gain in …