The identification of aged woody samples is often a difficult task as a result of weathering and physical deterioration over time which removes or obscures distinguishing anatomical features and characteristics required for visual taxonomic determinations. Fortunately, the chemical characteristics of aged woods usually are preserved better than physical characteristics if the wood remains dry i...

New yeast strains, or blends of yeast strains, were developed that either: minimised wine faults such as hydrogen sulfide or volatile acidity production; enhanced a target flavour profile, for example through optimised release of tropical aroma compounds; or generated a distinctive flavour profile that might be considered more complex. Several of these yeasts or yeast blends were made widely av...

Aroma is one of the main characteristics that guide rice purchases worldwide. Aromatic varieties are generally less adapted to biotic and abiotic stresses. Among constraints, drought stress causes considerable yield losses. This review describes advances in breeding for aroma tolerance investigates possibility combing these traits variety. Some major quantitative trait loci have been discovered...

Glycosides are an important potential source of aroma and flavour compounds for release as volatiles in flowers and fruit. The production of glycosides is catalysed by UDP-glycosyltransferases (UGTs) that mediate the transfer of an activated nucleotide sugar to acceptor aglycones. A screen of UGTs expressed in kiwifruit (Actinidia deliciosa) identified the gene AdGT4 which was highly expressed ...

Wine polyphenols (PPhs) and volatile organic compounds (VOCs) are responsible for two of the main sensory characteristics in defining complexity quality red wines: astringency aroma. VOCs’ volatility solubility strongly influenced by matrix composition, including interactions with PPhs. To date, these have not been deeply studied, although topic is great interest oenology. This article reviews ...

The state of the art in aroma analysis is reviewed with emphasis on aroma-recombination studies using synthetic blends of odorants (aroma models) which have been prepared on the basis of analytical data. The model that matches the original aroma is the starting material for omission experiments which are performed to establish the odorants that actually contribute to the aroma. These experiment...

We report the case of a 48-year-old, Caucasian female who presented with slowly progressing asymptomatic poikilodermatous changes of the extensor aspects of the forearms. She also had typical Poikiloderma of Civatte on the V of the neck and erythemato-telangiectatic rosacea of the central face. The patient had been practicing aroma-therapy for many years. Histologic examination revealed finding...

Real-time measurements of many low-abundance volatile organic compounds (VOCs) in breath and air samples are already feasible due to progress in analytical technologies, such as proton transfer reaction mass spectrometry (PTR-MS). Nevertheless, the information content of real-time measurements is not fully exploited, due to the lack of suitable data handling methods. This study develops a data ...