Wine fermentation processes are driven by complex microbial systems, which comprise
eukaryotic and prokaryotic microorganisms that participate in several biochemical …

Sulfur-containing compounds in wines have been extensively studied because of their effect
on wine aroma. The aim of this paper was to give an overview on the analytical methods …

Volatile sulfur compounds are important contributors to the characteristic flavors and off-
flavors of many foods. As a class, sulfur-containing flavor volatiles have low sensory …

The influence of nitrogen compounds in grape musts on the content of sulphur compounds
of wines was studied. Different vinifications were performed with the addition of methionine …

Volatile sulfur compounds of 15 young port wines and 12 old port wines were determined.
As there is a great difference in the pool of sulfur compounds between the two groups of …

Controls in food industry are fundamental to protect the consumer health. For products of
high quality, warranty of origin and identity is required and analytical control is very …

Sulphur compounds (S-compounds) are important constituents of wine off-flavours.
Headspace solid-phase microextraction (HS-SPME) combined with gas chromatography …

Thirteen sulfur compounds (boiling points from 35 to 231° C), usually considered as
possible off-flavoring volatiles, were quantified by a concurrent headspace− solid phase …

Today, flavor chemists can generate copious amounts of data in a short time with relatively
little effort using automated solid phase micro-extraction, Gerstel-Twister and other …

The aroma substances that comprise flavors are found in nature as complex mixtures of
volatile compounds. A vast majority of volatile chemicals that have been isolated from …