The effects of four vine treatments, comprising the application of eugenol and guaiacol (individually or as a mixture) or whiskey lactones on the concentration of glycosidically bound aroma precursors, determined as glycosyl glucose content by HPLC-IR, in Monastrell grapes and their wines were studied. The impact of treatments on the free varietal wine aroma determined by SBSE-GC-MS and descrip...

The effect of the addition of an antioxidant and saliva on the release of aroma compounds from dry fermented sausages was studied by extracting the headspace at different times using solid phase micro-extraction technique. The compounds were analysed by gas chromatography using a FID detector and identified by mass spectrometry. The addition of butylated hydroxytoluene to dry fermented sausages...

[This corrects the article on p. 1486 in vol. 5, PMID: 25628577.].

A headspace-proton-transfer-reaction time-of-flight mass spectrometer (PTR-TOF/MS) system that combines PTR-TOF/MS with a dynamic and reactive flavor-release monitoring was constructed to measure the orthonasal aroma components in beer before after foaming. Some headspace of foaming real time, such as m/z 145.1150 173.1536, are thought be derived mainly from ethyl hexanoate octanoate, respectiv...

Attempts to relate sensory analysis data to specific chemicals such as volatile compounds have been frequent. Often these associations are difficult to interpret or are weak in nature. Although some difficulties may relate to the methods used, the difficulties also result from the complex nature of flavor. For example, there are multiple volatiles responsible for a flavor sensation, combination...