Volatile organic compounds are vital to wine quality, determining their aroma and varietal
characteristics. Which are present, and in what quantity, depends on the cultivar, the …

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 …

This review intends to rationalize the knowledge related to the aroma of grapes and to the
aroma of wine with specific origin in molecules formed in grapes. The actual flavor of grapes …

Passion fruit is a tropical liana of the Passiflora family that is commonly consumed
throughout the world due to its attractive aroma and flavor. However, very limited information …

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 …

The evolution of volatile compounds was explored in grape berries at fortnightly intervals
from fruit-set to late ripening to identify when biosynthetic pathways may be targeted for …

Solid-phase microextraction (SPME) is a relatively new sampling technique wherein sample
extraction and pre-concentration could be achieved in a single step. The handling of an …

A two-year study was carried out to determine the evolution of free and bound aromatic
compounds of Muscat grape (sp. Vitis vinifera cv. Muscat Hamburg) during ripening. The …

In order to elucidate the influence of terroir on wine aroma compounds of Cabernet
Sauvignon and Merlot varieties, aroma compounds of two monovarietal wines from the four …

Developmental changes in the carotenoids and volatile compounds of Pinot noir grape
berries were investigated in this study from pea size to harvest during 2012. HPLC analysis …