Enantiomer composition of chiral compounds present in traditional Slovak Tokaj wines

Region of interest selection in heterogeneous digital image: Wine age prediction by comprehensive two-dimensional gas chromatography

“…The outcomes of this study point to a generally similar content of naphthalene across all the samples data. The results obtained align with previous research findings ( Furdíková et al, 2019 ; Furdíková et al, 2020 ; Khvalbota et al, 2021 ; Machyňáková et al, 2021 ; Vyviurska et 2021 ; Vyviurska et al, 2022 ). Compounds such as ethyl octanoate, benzaldehyde, butyl ethyl succinate, β-phenethyl acetate, and sorbic acid were detected in all samples ( Table 2 S).…”

Multi-objective evaluation of freshly distilled brandy: Characterisation and distribution patterns of key odour-active compounds

“…This result is supported by the proposed conclusion that yeast can convert some monoterpene alcohols into other substances by fermentation ( Awad et al, 2017 ). Besides, the roles of limonene and nerol, which are described as having a citric, green, or balsamic odour, as varietal aroma compounds in traditional Slovak Tokaj wines have also been reported ( Khvalbota, Machyňáková, Čuchorová, Furdíková, & Špánik, 2021 ).…”

The influence of different enzymatic preparations and skin contact time on aromatic profile of wines produced from autochthonous grape varieties Krstac and Zizak

“…9 The precursor of diethyl hydroxybutanedioate is malic acid. 29 The correlation between diethyl hydroxybutanedioate and its precursor indicates potential reason for the different content of this compound in Žižak and Krstač varieties.…”