Nitrogen availability and utilization by Saccharomyces cerevisiae significantly influence fermentation kinetics and the production of volatile compounds important for wine aroma. Amino acids are the most important nitrogen source and have been classified based on how well they support growth. This study evaluated the effect of single amino acids on growth kinetics and major volatile production ...

Glandular secreting trichomes of cultivated tomato (Solanum lycopersicum) produce a wide array of volatile and nonvolatile specialized metabolites. Many of these compounds contribute to the characteristic aroma of tomato foliage and constitute a key part of the language by which plants communicate with other organisms in natural environments. Here, we describe a novel recessive mutation called ...

In order to evaluate the potential aroma of some Portuguese grapes, several glycosidically bound aroma compounds of ten grape varieties grown in Évora, Alentejo, Portugal, were released, identified and quantified using gas chromatography–mass spectrophotometry. White varieties were Arinto, Perrum, Rabo-de-Ovelha, Roupeiro and Antão Vaz. Red varieties were Trincadeira, Aragonez, Tinta Caiada, Mo...

Over the past few years, the increasing demand for natural products in the food industry has encouraged remarkable efforts towards the development of biotechnological processes for the production of flavour compounds. The present paper reviews the recent major achievements reported in this field, with a special emphasis on the potential lying in plant cell, microbial cultures and enzyme technol...

Although being reported and used as a sedative remedy for several years, the bioactive principle of hop preparations is still not decisively clarified. Understanding absorption and transformation processes of potential physiologically active constituents is essential to evaluate the likeliness of biological effects on humans. Therefore, single hop aroma compounds as well as digestive transforma...

Apple concentrate juice industry generates a flavored coproduct (apple aroma) recovered in the evaporation process, which is poorly valuated due to lack of chemical characterization and standardization. In this study, apple aroma was characterized, allowing for identification 37 compounds, majority esters (20), alcohols (7), aldehydes (4). The storage temperature did not affect its volatile com...

• Pyrazines are compounds naturally found in varieties like Sauvignon blanc and Cabernet Sauvignon, as well as in most unripe grapes. There are many types of pyrazines, the best known being isobutylmethoxypyrazine (IBMP), responsible for the bell pepper aroma. Another methoxypyrazine, isopropylmethoxypyrazine (IPMP) has recently been identified as the causal agent of “ladybug taint” (LBT), firs...