Advance in Grape Derived Product Aroma and Flavour Chemistry
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".
Deadline for manuscript submissions: closed (18 August 2022) | Viewed by 20321
Special Issue Editors
Interests: enological products; chromatography techniques; polyphenols; volatile compounds; chromatography; food analysis; food quality; sensory analysis; extraction; food composition; food science and technology
Special Issues, Collections and Topics in MDPI journals
Interests: sensory analysis; chromatography; wine; vinegar; spirits; beer
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
The perception of enological product flavor and aroma is the result of complex interactions between a large number (> 1,000) of chemical compounds and sensory receptors. Several factors affect the chemical profile of enological products, including grape cultivars, cultivation conditions, the fermentation processes (alcoholic fermentation by the yeast Saccharomyces cerevisiae; malolactic microbial fermentation, and acetic fermentation in the case of vinegars), distillation for spirits, aging and maturation. Various chemical classes of volatile and non-volatile compounds (alcohols, phenolics, esters, aldehydes, ketones, acids, and sulfur- and nitrogen-containing compounds) constitute the aroma and flavor profile, which allow establishing the fingerprint of these products. Many analytical techniques have been proposed to determine these compounds, emphasizing the gas and liquid chromatography coupled to a mass spectrometer between others. Application of multivariate analysis to the numerous data obtained to characterize these products is a useful tool to obtain a more simplified view and get a better interpretation from them. Besides, the analytical results have been compared and correlated with results of wine tasting.
Prof. Dr. Remedios Castro-Mejías
Prof. Dr. Enrique Durán-Guerrero
Guest Editors
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Keywords
- enological product profile and tasting
- volatile and non-volatile compounds
- factors influencing enological product composition
- chromatographic methods
- multivariate analysis and correlations
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