Role of glycosidic aroma precursors on the odorant profiles of Grenache noir and Syrah wines from the Rhone valley. Part 2: characterisation of derived compounds

However, one question remains: are these molecules of interest (volatiles and aroma precursors) able to cross the different layers (mucilage and parchment) surrounding the

meteorological variables, given that the effect of wine color and soil type were already accounted

To our knowledge, no other studies have used such a large dataset of in situ vertical profiles for deriving a climatol- ogy of the impact of biomass burning versus

A strong influence of the nature of the aroma compound on its behavior towards the matrix was pointed out; for 2-nonanone, a hydrophobic compound (log P = 2.9) and relatively

Exploring the odorant and molecular characteristics of molecules sharing the odour notes of an aroma blending mixture. Weurman Flavour Research Symposium, May 2021,

The C-glucosidic ellagitannins were extracted and purified ( > 95% pure) from Quercus robur heartwood and the hemisynthesis of acutissimins A and B, as well as that

The C-glucosidic ellagitannins were extracted and purified ( > 95% pure) from Quercus robur heartwood and the hemisynthesis of acutissimins A and B, as well as that

We also report some results associated with the incidence of grape growing conditions on white and red wine aging potential and on the composition of old wines.. Finally, we discuss