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Aroma compounds are some of the main compounds responsible for the acceptance of oenological products such as wine, vinegar and derived products. These kinds of compounds are produced during the winemaking process and they can be affected by natural, geographical and human factors: raw material, alcoholic and acetic fermentation, ageing, distillation, technological processes, etc. Therefore, it is very important to study and to characterize the aromatic fraction of these oenological beverages in order to improve the quality of the final product. Therefore, this book is focused on some recent studies related to the study of the volatile composition of wine, vinegar and derived products, in many different fields of science: oenology, chemistry, food science and technology, biochemistry, microbiology, biotechnology, engineering, sensory analysis, etc., and it shows the great importance of both sensory and analytical study of oenological products aroma and how they are influenced by the different stages and conditions under which they are elaborated. In this book, you will find 12 valuable scientific contributions: 2 literature reviews and 10 original research works, which deal with the latest advances in both sensory and analytical tools in order to evaluate the effects of different techniques or winemaking stages on the oenological products’ aromas.

Research & information: general --- sensory analysis --- sweet wine --- raisining --- climate chamber --- 1,1,6-Trimethyl-1,2-dihydronaphthalene (TDN) --- wine --- sensory threshold --- serving temperature --- bee pollen --- Tintilla de Rota --- alcoholic fermentation --- warm climate --- volatile compounds --- sensory profile --- fermentative activator --- red winemaking --- red wines --- chitosan --- sparkling wine --- foamability --- sensory --- bottle aging --- flavor profile --- sensory evaluation --- volatile composition --- white wine --- grapes --- wines --- cryoextraction --- oak --- cherry --- chestnut --- wood chips --- phenolic compounds --- aroma --- ageing --- wine secondary aroma --- fermentation --- non-saccharomyces yeasts --- lactic acid bacteria --- strain variability --- tannins --- polyphenol-aroma interactions --- saliva --- in vitro release --- in vivo release --- retronasal aroma --- time-intensity --- HS-GC/MS --- sparkling wines --- bentonite --- foam properties --- wine aroma --- oral release --- aroma persistence --- in-mouth headspace sorptive extraction --- Sherry --- vinegar --- brandy --- sensory analysis --- sweet wine --- raisining --- climate chamber --- 1,1,6-Trimethyl-1,2-dihydronaphthalene (TDN) --- wine --- sensory threshold --- serving temperature --- bee pollen --- Tintilla de Rota --- alcoholic fermentation --- warm climate --- volatile compounds --- sensory profile --- fermentative activator --- red winemaking --- red wines --- chitosan --- sparkling wine --- foamability --- sensory --- bottle aging --- flavor profile --- sensory evaluation --- volatile composition --- white wine --- grapes --- wines --- cryoextraction --- oak --- cherry --- chestnut --- wood chips --- phenolic compounds --- aroma --- ageing --- wine secondary aroma --- fermentation --- non-saccharomyces yeasts --- lactic acid bacteria --- strain variability --- tannins --- polyphenol-aroma interactions --- saliva --- in vitro release --- in vivo release --- retronasal aroma --- time-intensity --- HS-GC/MS --- sparkling wines --- bentonite --- foam properties --- wine aroma --- oral release --- aroma persistence --- in-mouth headspace sorptive extraction --- Sherry --- vinegar --- brandy

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

Aroma compounds are some of the main compounds responsible for the acceptance of oenological products such as wine, vinegar and derived products. These kinds of compounds are produced during the winemaking process and they can be affected by natural, geographical and human factors: raw material, alcoholic and acetic fermentation, ageing, distillation, technological processes, etc. Therefore, it is very important to study and to characterize the aromatic fraction of these oenological beverages in order to improve the quality of the final product. Therefore, this book is focused on some recent studies related to the study of the volatile composition of wine, vinegar and derived products, in many different fields of science: oenology, chemistry, food science and technology, biochemistry, microbiology, biotechnology, engineering, sensory analysis, etc., and it shows the great importance of both sensory and analytical study of oenological products aroma and how they are influenced by the different stages and conditions under which they are elaborated. In this book, you will find 12 valuable scientific contributions: 2 literature reviews and 10 original research works, which deal with the latest advances in both sensory and analytical tools in order to evaluate the effects of different techniques or winemaking stages on the oenological products’ aromas.

Research & information: general --- sensory analysis --- sweet wine --- raisining --- climate chamber --- 1,1,6-Trimethyl-1,2-dihydronaphthalene (TDN) --- wine --- sensory threshold --- serving temperature --- bee pollen --- Tintilla de Rota --- alcoholic fermentation --- warm climate --- volatile compounds --- sensory profile --- fermentative activator --- red winemaking --- red wines --- chitosan --- sparkling wine --- foamability --- sensory --- bottle aging --- flavor profile --- sensory evaluation --- volatile composition --- white wine --- grapes --- wines --- cryoextraction --- oak --- cherry --- chestnut --- wood chips --- phenolic compounds --- aroma --- ageing --- wine secondary aroma --- fermentation --- non-saccharomyces yeasts --- lactic acid bacteria --- strain variability --- tannins --- polyphenol-aroma interactions --- saliva --- in vitro release --- in vivo release --- retronasal aroma --- time-intensity --- HS-GC/MS --- sparkling wines --- bentonite --- foam properties --- wine aroma --- oral release --- aroma persistence --- in-mouth headspace sorptive extraction --- Sherry --- vinegar --- brandy --- n/a

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The development of new foods or nutraceuticals with health benefits is among today’s most important issues, which presents an opportune moment for the food and/or pharmaceutical industries. However, the launch of new products should be supported by strong scientific evidence on the health benefits attributable to the intake of these bioactive food ingredients. Studies focusing on changes during the storage conditions, digestion process, intestinal absorption rates, biological mechanisms of action, or bioactivity of their metabolites are also required to establish the real contribution of these compounds to the health status of today’s societies

Humanities --- Social interaction --- phytochemicals --- antioxidant --- antinausea --- antiobesity --- anticancer --- anti-inflammatory --- ‘Cara Cara’ juice --- storage --- hydrophilic and lipophilic antioxidant --- carotenoid --- flavonoid --- degradation --- dried distilled spent grain (DDSG) --- melanoidins --- content --- structure --- antioxidant activity --- ACE-inhibitory activity --- beverages --- brewing method --- antioxidant potential --- total polyphenols content --- mineral composition --- grape stem --- phenolic compounds --- central composite rotatable design --- sustainable food systems --- pressurized liquid extraction --- side streams valorisation --- curcumin --- milk proteins --- nanoparticles --- antimicrobial activities --- bioactive peptides --- hypertension --- functional food --- metabolic syndrome --- microbiota --- insulin sensitivity --- polyphenols --- grape pomace --- donkey milk (DM) --- donkey colostrum (DC) --- mammal’s milk --- cow’s milk protein allergy (CMPA) --- biologic activity --- immunosenescence --- health benefits --- cryoconcentration --- calafate juice --- storage time --- physicochemical properties --- bioactive compounds --- sensorial analysis --- apitherapy --- royal jelly --- propolis --- bee pollen --- sarcopenia --- dietary interventions --- muscle --- skeletal --- muscle wasting --- physical performance --- coronavirus disease 2019 --- COVID-19 --- body composition --- lean body mass --- insulin resistance --- mitochondrial dysfunction --- satellite stem cells --- polysaccharide purification --- anti-obesity --- proliferation --- PPARγ --- biological activities --- isolation --- analysis --- mechanism of action --- bioaccessibility --- intestinal absorption --- bioavailability

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

The development of new foods or nutraceuticals with health benefits is among today’s most important issues, which presents an opportune moment for the food and/or pharmaceutical industries. However, the launch of new products should be supported by strong scientific evidence on the health benefits attributable to the intake of these bioactive food ingredients. Studies focusing on changes during the storage conditions, digestion process, intestinal absorption rates, biological mechanisms of action, or bioactivity of their metabolites are also required to establish the real contribution of these compounds to the health status of today’s societies

phytochemicals --- antioxidant --- antinausea --- antiobesity --- anticancer --- anti-inflammatory --- ‘Cara Cara’ juice --- storage --- hydrophilic and lipophilic antioxidant --- carotenoid --- flavonoid --- degradation --- dried distilled spent grain (DDSG) --- melanoidins --- content --- structure --- antioxidant activity --- ACE-inhibitory activity --- beverages --- brewing method --- antioxidant potential --- total polyphenols content --- mineral composition --- grape stem --- phenolic compounds --- central composite rotatable design --- sustainable food systems --- pressurized liquid extraction --- side streams valorisation --- curcumin --- milk proteins --- nanoparticles --- antimicrobial activities --- bioactive peptides --- hypertension --- functional food --- metabolic syndrome --- microbiota --- insulin sensitivity --- polyphenols --- grape pomace --- donkey milk (DM) --- donkey colostrum (DC) --- mammal’s milk --- cow’s milk protein allergy (CMPA) --- biologic activity --- immunosenescence --- health benefits --- cryoconcentration --- calafate juice --- storage time --- physicochemical properties --- bioactive compounds --- sensorial analysis --- apitherapy --- royal jelly --- propolis --- bee pollen --- sarcopenia --- dietary interventions --- muscle --- skeletal --- muscle wasting --- physical performance --- coronavirus disease 2019 --- COVID-19 --- body composition --- lean body mass --- insulin resistance --- mitochondrial dysfunction --- satellite stem cells --- polysaccharide purification --- anti-obesity --- proliferation --- PPARγ --- biological activities --- isolation --- analysis --- mechanism of action --- bioaccessibility --- intestinal absorption --- bioavailability

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

Aroma compounds are some of the main compounds responsible for the acceptance of oenological products such as wine, vinegar and derived products. These kinds of compounds are produced during the winemaking process and they can be affected by natural, geographical and human factors: raw material, alcoholic and acetic fermentation, ageing, distillation, technological processes, etc. Therefore, it is very important to study and to characterize the aromatic fraction of these oenological beverages in order to improve the quality of the final product. Therefore, this book is focused on some recent studies related to the study of the volatile composition of wine, vinegar and derived products, in many different fields of science: oenology, chemistry, food science and technology, biochemistry, microbiology, biotechnology, engineering, sensory analysis, etc., and it shows the great importance of both sensory and analytical study of oenological products aroma and how they are influenced by the different stages and conditions under which they are elaborated. In this book, you will find 12 valuable scientific contributions: 2 literature reviews and 10 original research works, which deal with the latest advances in both sensory and analytical tools in order to evaluate the effects of different techniques or winemaking stages on the oenological products’ aromas.

sensory analysis --- sweet wine --- raisining --- climate chamber --- 1,1,6-Trimethyl-1,2-dihydronaphthalene (TDN) --- wine --- sensory threshold --- serving temperature --- bee pollen --- Tintilla de Rota --- alcoholic fermentation --- warm climate --- volatile compounds --- sensory profile --- fermentative activator --- red winemaking --- red wines --- chitosan --- sparkling wine --- foamability --- sensory --- bottle aging --- flavor profile --- sensory evaluation --- volatile composition --- white wine --- grapes --- wines --- cryoextraction --- oak --- cherry --- chestnut --- wood chips --- phenolic compounds --- aroma --- ageing --- wine secondary aroma --- fermentation --- non-saccharomyces yeasts --- lactic acid bacteria --- strain variability --- tannins --- polyphenol-aroma interactions --- saliva --- in vitro release --- in vivo release --- retronasal aroma --- time-intensity --- HS-GC/MS --- sparkling wines --- bentonite --- foam properties --- wine aroma --- oral release --- aroma persistence --- in-mouth headspace sorptive extraction --- Sherry --- vinegar --- brandy --- n/a