Publisher Summary Aroma compounds, as a result of their pronounced effect on the sensory
organs, play a definitive role in the quality of the food and luxury products. As in the case …

Over a period of 3 years, the essential volatile compounds of several strawberry varieties
were analysed by gas chromatography, gas chromatography-olfactometry and mass …

The effect of sunlight, shade and degree of ripeness on potentially volatile C13-norisoprenoid
concentrations in Weisser Riesling grapes and wines and in Chenin blanc grapes, was …

Volatile aroma components of Vitis vinifera L. cv. Sauvignon blanc grapes were studied to
identify the components responsible for the characteristic aroma of this grape cultivar. Thirty …

Free and bound monoterpene and C 13-norisoprenoid concentrations of Weisser Riesling
wines of different vintages and from different regions in South Africa, Germany and Northern …

A survey of the concentration levels of 1, 1, 6-trimethyl-1, 2-dihydronaphthalene (TDN) in
wines of different cultivars, vintages and regions was conducted. The TDN concentrations of …

The effect of climatic region, degree of ripeness, sunlight and shade on carotenoid
concentrations in Weisser Riesling and Chenin blanc grapes was investigated. Lutein and beta-…

The effect of skin-contact time (4 hours and 15 hours) and temperature (0 C and 20 C for 20
hours) on terpene, phenol and acetamide concentrations in Gewiirztraminer juices and …

Samples of German wines (Riesling, Scheurebe, Morio-Muskat, Bacchus) were continuously
extracted with Freon 11:dichloromethane; the extracts were concentrated and submitted to …

The components responsible for unpleasant odors in wines are often present in such low
quantities that their isolation and identification requires special techniques. One of these …