Aromas have a powerful influence in our everyday life and are known to exhibit an array of pharmacological properties, including anxiolytic, anti-stress, relaxing, and sedative effects. Numerous animal and human studies support the use of aromas and...
Basal defoliation, as one of the most common viticulture management practices to modify fruit zone microclimates, has been widely applied aiming at improving wine quality. Wine aroma contributes greatly to wine quality, yet the effects of basal defol...
Consumers are becoming increasingly aware of the health benefits of dairy ingredients. However, products fortified with dairy proteins are experiencing considerable aroma challenges. Practices to improve the flavor quality of dairy proteins require a...
This study aimed to formulate a black bean soy sauce using black beans and black rice as media for the solid-state fermentation of white truffle. Various proportions of these media (4:0, 3:1, 2:2, 1:3, and 0:4) were prepared, with methionine concentr...
Pineapple aroma is characterized by several esters, which confers its fresh and fruity aroma. However, high concentrations of methyl hexanoate and thioesters bring an undesired pungently sweet aroma and sulfurous notes to pineapple juice. This study...
Nine Saccharomyces strains, previously isolated from vineyards in Southern Brazil, were used as starter cultures in fermentations of Sauvignon Blanc (SB) must at laboratory scale, to study inter-strain differences in aroma profiles. The molecular pro...
The goal of this study is to assess to what extent non-Saccharomyces yeasts can introduce aromatic changes of industrial interest in fermentative, varietal and aged aromas of wine. Aroma precursors from Riesling and Garnacha grapes were extracted and...
Vitis vinifera L. cv. Moscato includes different varieties mainly used to produce sweet wines, such as fortified wines. Moscato grapes are characterized by a large number of free and glycosylated monoterpenoids giving very aromatic wines. However, th...
Understanding the aroma profile of wines made from cold climate grapes is needed to help winemakers produce quality aromatic wines. The current study aimed to add to the very limited knowledge of aroma-imparting compounds in wines made from the lesse...
The application of cross-modal interaction is a potential strategy to tackle the challenges related to poor sensory properties, such as thin mouthfeel, in plant-based yogurts. Thus, we aim to study the influence of aroma compounds possibly congruent...
Currently, there is a growing demand for flavorings, especially of natural origin. It is worth paying attention to the biotechnological processes of flavor production, characterized by simplicity, high efficiency and relatively low cost. In this stud...
Natural aromas like cinnamaldehyde are suitable solvents to extract curcuminoids, the active ingredients found in the rhizomes of Curcuma longa L. In a pursuit to find other nature-based solvents, capable of solving curcumin, forty fragrances and fla...
The potential of using the bio-based solvent 2-methyloxolane, also known as 2-methyltetrahydrofuran or 2-MeTHF, as an alternative to petroleum solvents such as hexane, was investigated for the extraction of volatile compounds from hop cones (Humulus ...
Due to the lack of studies addressing the influence of real food matrices on integrated organophilic pervaporation/fractionated condensation processes, the present work analyses the impact of the real matrix of sardine cooking wastewaters on the frac...
Aroma is an important factor in the measurement of the quality and market value of oolong tea. However, it is hard to develop an oolong tea with good aroma quality using unsuitable tea varieties. To explore the key factors of tea varieties in the for...
To investigate the effects of lemongrass essential oil on the key volatile aroma compounds of pickled radish (PR) during storage, this study used headspace–gas chromatography–ion mobility spectrometry, fingerprint analysis, multivariate s...
Background and Objective: The global population is struggling with significant health challenges, among which overweight and obesity stand out. Currently, 61% of adults and 7.5% of children and adolescents are affected, underscoring the urgent need f...
Nanoparticle based chemical sensor arrays with four types of organo-functionalized gold nanoparticles (AuNPs) were introduced to classify 35 different teas, including black teas, green teas, and herbal teas. Integrated sensor arrays were made using m...
The review summarizes the latest scientific findings and recommendations for the prevention of three very common wine faults of non-microbial origin. The first group, presented by the reductive aromas, is caused mainly by excessive H2S and other vola...
The aroma profile of red wine is complex and research focusing on aroma compounds and their links to viticultural and enological practices is needed. Current research is limited to wines made from cold-hardy cultivars (interspecific hybrids of vinife...
The paper would like to show a direct injection into GC-MS/QqQ for the determination of secondary aromas in white wine samples fermented in two different ways. The procedure has been compared with more traditional methods used in this field, i.e., he...
The unique fruity aroma of strawberries, a popular fruit of high economic value, is closely related to all the volatile organic compounds (VOCs) contained within them. Despite extensive studies on the identification of VOCs in strawberries, systemati...
Yellow tea is one of the six major tea categories in China. The floral fragrance type, high-fired fragrance type, fresh fragrance type, and corn-like fragrance type were the main aroma types of yellow tea screened by QDA. A total of 103 volatiles wer...
About 20% of fresh fruits and vegetables are rejected for not meeting the superficial aesthetic standards (color, shape, and size). Part of the food production is not used in the human food chain. The transformation of these fresh products into novel...
Wine aroma is the result of complex interactions between volatile compounds and non-volatile ones and individual perception phenomenon. In this work, an aroma network approach, that links volatile composition (chromatographic data) with its correspon...
Sensory characteristics and flavour profiles of lactic-acid-fermented foods are influenced by lactic acid bacteria (LAB) metabolic activities. The flavour compounds released/produced are directly linked to the sensory characteristics of fermented cer...
Flammulina filiformis (F. filiformis) is called the ‘benefiting intelligence’ mushroom. There is a notable difference between a yellow cultivar (with a robust aroma) and a white mutant cultivar (with a high yield) of F. filiformis. A thor...
This study aimed to analyze the volatile organic compounds (VOCs) for different rice aroma types using sensory evaluation, headspace solid-phase microextraction gas chromatography mass spectrometry (HS-SPME-GC-MS), and gas chromatography-ion mobility...
Fermented soybeans are popular among many for their rich soy sauce-like aroma. However, the precise composition of this aroma remains elusive, with key aroma compounds unidentified. In this study, we screened the candidate genes ilvA and serA in BJ3-...
Baking is widely accepted for aroma enhancement of black tea, and studies have mainly focused on the aroma or chemical substances under a specified baking condition. Understanding of the feedback between aroma substances and characteristics is urgent...
Zhuyeqing is a flavored liquor with a unique flavor blended with Qingxiangxing Baijiu (Fenjiu) and botanical extracts. The aroma characteristics of Zhuyeqing were investigated using a sensomics approach. Ninety-three odorants, among them 64 odorants...
Aroma profile is one of the main features for the acceptance of wine. Yeasts and bacteria are the responsible organisms to carry out both, alcoholic and malolactic fermentation. Alcoholic fermentation is in turn, responsible for transforming grape ju...
Ras cheese is one of the main hard cheeses in Egypt and is well-known worldwide. Herein, we investigated the potential effects of different coating techniques on the physico-chemical characteristics, sensory properties, and aroma-related volatile org...
Rosemary (Rosmarinus officinalis L.) is a Mediterranean medicinal and aromatic plant widely used due to valuable bioactive compounds (BACs) and aromas. The aim of the study was to evaluate the extraction of intracellular compounds from rosemary combi...
This study investigates for the first time the role of fructans with prebiotic effects (oligofructose and inulin) on retronasal aroma among elderly individuals. The impact of oligofructose (20% w/w) on retronasal aroma release was investigated using...
Perception of flavor is a dynamic process during which the concentration of aroma molecules at the olfactory epithelium varies with time as they are released progressively from the food in the mouth during consumption. The release kinetics depends on...
Decoding the aroma composition plays a key role in designing and producing foods that consumers prefer. Due to the complex matrix and diverse aroma compounds of foods, isolation and quantitative analytical methods were systematically reviewed. Select...
Sensory properties, particularly aroma, play a crucial role in consumers’ acceptance and perceived quality of food. The release and the perception of aroma compounds is affected by their interaction with nonvolatile ingredients of foods, such a...
Flavor is an essential element of food quality. Flavor can be improved by adding flavoring substances or via microbial fermentation to impart aroma. Aroma-producing yeasts are a group of microorganisms that can produce aroma compounds, providing a st...
Floral–fruity aroma Pu-erh tea (FFAPET) is highly valued by consumers for its distinctive and appealing fragrance. This study conducted a comprehensive investigation into the volatile components of FFAPET using advanced analytical techniques, i...
This paper evaluates, for the first time, the effects of ethanol concentration on the dynamics of oral (immediate and prolonged) aroma release after wine consumption. To do this, the intraoral aroma release of 10 panelists was monitored at two sampli...
Flavor, as one of the primary factors that attracts consumers, has always been a crucial indicator for evaluating the quality of food. From processing to final consumption, the conditions that affect consumers’ perception of the aroma of aquati...
There are many interactions that occur between taste and aroma that may impact perception. The main objective of this study was to ascertain whether the aroma fraction of wine should be considered when investigating relationships between chemical com...
A wine’s aroma profile is an important part of the criteria affecting wine acceptability by consumers. Its characterisation is complex because volatile molecules usually belong to different classes such as alcohols, esters, aldehydes, acids, te...
Aroma is an important indicator for evaluating the quality of baijiu. In this study, we determined the aroma-active compounds in four representative brands of strong-aroma baijiu from Sichuan and Jianghuai regions through GC-MS/O, and GC-TOF-MS quant...
Litopenaeus vannamei is one of the most popular shrimp species in the world and has been reported in studies on its dryness and flavor. However, the aroma characteristics of shrimps dried with different drying methods are compared in a unified way, a...
This study aimed to determine the influence of different emulsifiers or xanthan-emulsifier systems on the release of aroma compounds. Solid-phase microextraction (SPME) and GC-MS were used to study the effects of varying concentrations of xanthan gum...
The “aromatic maturity” of winegrapes is not fully understood, particularly during the later stages of ripening. The contribution of grapes to wine aroma has historically been challenging to determine, given most aroma compounds originate...
Cocoa pulp occurs as a by-product of cocoa bean production and can be repurposed to different food applications, such as jams, fruit preparations and beverages, improving the sustainability of cocoa production, as well as the livelihoods of cocoa far...
Apple concentrate juice industry generates a flavored coproduct (apple aroma) recovered in the evaporation process, which is poorly valuated due to the lack of chemical characterization and standardization. In this study, industry apple aroma was cha...
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