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 …

It is only recently that fermentation has been facing a dynamic revival in the food industry.
Fermented fruit-based beverages are among the most ancient products consumed …

The aroma compounds in young and aged Chinese rice wines (rice wines) with a clear
difference in their overall aroma profiles were analyzed by comparative aroma extract …

This study was aimed to be produced rosehip vinegar production from rosehip fruit, which
has a limited usage, for the first time, and to monitor in detail the changes in bioactive …

Aroma is an important part of quality in table grape, but the key aroma compounds and the
aroma series of table grapes remains unknown. In this paper, we identified 67 aroma …

The aroma profile of Chinese rice wine was investigated in this study. The volatile
compounds in a traditional Chinese rice wine were extracted using Lichrolut EN and further …

Black rosehip (Rosa pimpinellifolia L.) is an edible fruit belonging to the large Rosaceae
family. Processing this and similar fruits that have low water into vinegar generates added …

Several tropical, subtropical and temperate fruits although they differ in shape, colour, taste
and nutritive values, provide numerous health benefits. Some of the edible fruits ripen within …

To characterize the aroma of cherry wine, five samples were analyzed by quantitative
descriptive sensory analysis, gas chromatography–mass spectrometry (GC–MS) and gas …

Pomegranate (Punica granatum L.) juices and their respective wines were assessed in
order to establish their sensory potential as alternative to employ second quality and over …