Abstract
The development of gas chromatography and the more powerful combination of gas chromatography-mass spectrometry for the use in research on the trace aroma and flavor compounds of fermented and distilled beverages has provided with extensive lists of components in these beverages. This chapter presents a list of volatile aroma components of wines and other fermented beverages. It briefly discusses biosynthesis of some of the compounds found in the aroma complex of alcoholic beverages. Volatile aroma compounds in alcoholic beverages may arise from components of raw materials, the activity of yeast growth and fermentation of sugars, and aroma substances produced during storage and processing. The volatile constituent makeup of a wine at any given time is only an indication of the substances that are present in greatest concentration; minor or trace constituents are used and formed continually as the various systems tend toward equilibrium. Metabolites in fermented products arise mainly from carbohydrates, amino acids, and lipids. The chapter reviews the role of lipids in various foods. The division of nitrogenous compounds of fermented beverages into groups based on classical analytical methods has also been reviewed in the chapter.
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