{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,7]],"date-time":"2026-09-07T21:32:51Z","timestamp":1788816771450,"version":"build-2803163510"},"reference-count":65,"publisher":"Elsevier BV","license":[{"start":{"date-parts":[[2025,10,1]],"date-time":"2025-10-01T00:00:00Z","timestamp":1759276800000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2025,10,1]],"date-time":"2025-10-01T00:00:00Z","timestamp":1759276800000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"},{"start":{"date-parts":[[2025,9,21]],"date-time":"2025-09-21T00:00:00Z","timestamp":1758412800000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by-nc\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100010038","name":"Earmarked Fund for China Agriculture Research System","doi-asserted-by":"publisher","award":["CARS-29"],"award-info":[{"award-number":["CARS-29"]}],"id":[{"id":"10.13039\/501100010038","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100002365","name":"China Agricultural University","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100002365","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["Food Chemistry: X"],"published-print":{"date-parts":[[2025,10]]},"DOI":"10.1016\/j.fochx.2025.103068","type":"journal-article","created":{"date-parts":[[2025,9,24]],"date-time":"2025-09-24T10:30:25Z","timestamp":1758709825000},"page":"103068","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":3,"special_numbering":"C","title":["Methanol control and aromatic preservation in producing wine spirit from east Asian species"],"prefix":"10.1016","volume":"31","author":[{"given":"Ziang","family":"Zheng","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Kehui","family":"Huang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Haoen","family":"Cai","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xiaofeng","family":"Xiang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yanfang","family":"Bai","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yan","family":"Liu","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Penghui","family":"Zhou","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Changqing","family":"Duan","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Weixi","family":"Yang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yibin","family":"Lan","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"78","reference":[{"issue":"3","key":"10.1016\/j.fochx.2025.103068_bb0005","doi-asserted-by":"crossref","first-page":"366","DOI":"10.21548\/36-3-969","article-title":"Effect of skin contact before and during alcoholic fermentation on the chemical and sensory profile of south African Chenin blanc white wines","volume":"36","author":"Aleixandre-Tudo","year":"2015","journal-title":"South African Journal of Enology and Viticulture"},{"issue":"3","key":"10.1016\/j.fochx.2025.103068_bb0010","doi-asserted-by":"crossref","first-page":"305","DOI":"10.1002\/jib.42","article-title":"Influence of fast and slow distillation on ethyl carbamate content and on coefficient of non-alcohol components in Brazilian sugarcane spirits","volume":"118","author":"de Almeida Lima","year":"2012","journal-title":"Journal of the Institute of Brewing"},{"issue":"2","key":"10.1016\/j.fochx.2025.103068_bb0015","doi-asserted-by":"crossref","first-page":"284","DOI":"10.1016\/j.foodchem.2012.01.024","article-title":"Sensory and chemical characterisation of the aroma of Prieto Picudo ros\u00e9 wines: The differential role of autochthonous yeast strains on aroma profiles","volume":"133","author":"\u00c1lvarez-P\u00e9rez","year":"2012","journal-title":"Food Chemistry"},{"issue":"3","key":"10.1016\/j.fochx.2025.103068_bb0020","doi-asserted-by":"crossref","first-page":"293","DOI":"10.5344\/ajev.2014.13133","article-title":"Esters in wines: New insight through the establishment of a database of French wines","volume":"65","author":"Antalick","year":"2014","journal-title":"American Journal of Enology and Viticulture"},{"issue":"18","key":"10.1016\/j.fochx.2025.103068_bb0025","doi-asserted-by":"crossref","first-page":"4664","DOI":"10.1021\/acs.jafc.5b00966","article-title":"Influence of grape composition on red wine ester profile: Comparison between cabernet sauvignon and shiraz cultivars from Australian warm climate","volume":"63","author":"Antalick","year":"2015","journal-title":"Journal of Agricultural and Food Chemistry"},{"key":"10.1016\/j.fochx.2025.103068_bb0030","doi-asserted-by":"crossref","first-page":"62","DOI":"10.1111\/ajgw.12048","article-title":"Polysaccharides of wines from different varieties","volume":"20","author":"Apolinar-Valiente","year":"2014","journal-title":"Australian Journal of Grape and Wine Research"},{"issue":"2","key":"10.1016\/j.fochx.2025.103068_bb0035","doi-asserted-by":"crossref","first-page":"111","DOI":"10.1002\/jib.117","article-title":"Kiwi spirits with stronger floral and fruity characters were obtained with a packed column distillation system: Stronger characters obtained with a packed column distillation system","volume":"120","author":"Arrieta-Garay","year":"2014","journal-title":"Journal of the Institute of Brewing"},{"issue":"35","key":"10.1016\/j.fochx.2025.103068_bb0040","doi-asserted-by":"crossref","first-page":"7736","DOI":"10.1021\/acs.jafc.7b02406","article-title":"Evolution of volatile compounds during the distillation of Cognac spirit","volume":"65","author":"Awad","year":"2017","journal-title":"Journal of Agricultural and Food Chemistry"},{"key":"10.1016\/j.fochx.2025.103068_bb0045","doi-asserted-by":"crossref","first-page":"C258","DOI":"10.1111\/j.1750-3841.2009.01101.x","article-title":"Phenolic content and antioxidant activity of Primitivo wine: Comparison among winemaking technologies","volume":"74","author":"Baiano","year":"2009","journal-title":"Journal of Food Science"},{"key":"10.1016\/j.fochx.2025.103068_bb0050","series-title":"Wine: Flavour chemistry","year":"2011"},{"issue":"6","key":"10.1016\/j.fochx.2025.103068_bb0055","doi-asserted-by":"crossref","first-page":"2543","DOI":"10.1021\/jf104141f","article-title":"Analytical and sensorial characterization of the aroma of wines produced with sour rotten grapes using GC-O and GC-MS: Identification of key aroma compounds","volume":"59","author":"Barata","year":"2011","journal-title":"Journal of Agricultural and Food Chemistry"},{"issue":"9","key":"10.1016\/j.fochx.2025.103068_bb0060","doi-asserted-by":"crossref","first-page":"2585","DOI":"10.3390\/molecules26092585","article-title":"Methanol mitigation during manufacturing of fruit spirits with special consideration of novel coffee cherry spirits","volume":"26","author":"Blumenthal","year":"2021","journal-title":"Molecules"},{"issue":"12","key":"10.1016\/j.fochx.2025.103068_bb0065","doi-asserted-by":"crossref","first-page":"1609","DOI":"10.3390\/pr8121609","article-title":"Methanol in grape derived, fruit and honey spirits: A critical review on source, quality control, and legal limits","volume":"8","author":"Botelho","year":"2020","journal-title":"Processes"},{"key":"10.1016\/j.fochx.2025.103068_bb0070","series-title":"Encyclopedia of food science and nutrition","first-page":"601","article-title":"Chemical composition and analysis of Cognac","author":"Cantagrel","year":"2003"},{"issue":"9","key":"10.1016\/j.fochx.2025.103068_bb0075","doi-asserted-by":"crossref","first-page":"3592","DOI":"10.1021\/jf063506v","article-title":"Changes in color and odorant compounds during oxidative aging of Pedro Ximenez sweet wines","volume":"55","author":"Chaves","year":"2007","journal-title":"Journal of Agricultural and Food Chemistry"},{"issue":"6","key":"10.1016\/j.fochx.2025.103068_bb0080","doi-asserted-by":"crossref","first-page":"1653","DOI":"10.1021\/jf0350820","article-title":"Gas chromatography-olfactometry and chemical quantitative study of the aroma of six premium quality Spanish aged red wines","volume":"52","author":"Culler\u00e9","year":"2004","journal-title":"Journal of Agricultural and Food Chemistry"},{"issue":"4","key":"10.1016\/j.fochx.2025.103068_bb0085","doi-asserted-by":"crossref","first-page":"638","DOI":"10.1111\/j.1365-2621.2007.01499.x","article-title":"Effect of cooling conditions on separation of volatile compounds in grappa using tray and packed columns without reflux","volume":"43","author":"Da Porto","year":"2008","journal-title":"International Journal of Food Science and Technology"},{"issue":"2","key":"10.1016\/j.fochx.2025.103068_bb0090","doi-asserted-by":"crossref","first-page":"603","DOI":"10.1152\/physrev.00034.2014","article-title":"Metabolic methanol: Molecular pathways and physiological roles","volume":"95","author":"Dorokhov","year":"2015","journal-title":"Physiological Reviews"},{"issue":"1","key":"10.1016\/j.fochx.2025.103068_bb0095","doi-asserted-by":"crossref","first-page":"230","DOI":"10.1016\/j.foodchem.2011.10.061","article-title":"Identification of ethyl 2-hydroxy-4-methylpentanoate in red wines, a compound involved in blackberry aroma","volume":"132","author":"Falcao","year":"2012","journal-title":"Food Chemistry"},{"issue":"2","key":"10.1016\/j.fochx.2025.103068_bb0100","doi-asserted-by":"crossref","first-page":"420","DOI":"10.1016\/j.foodchem.2008.09.060","article-title":"Changes in the aromatic composition of the Vitis vinifera grape Muscat Hamburg during ripening","volume":"114","author":"Fenoll","year":"2009","journal-title":"Food Chemistry"},{"issue":"3","key":"10.1016\/j.fochx.2025.103068_bb0105","doi-asserted-by":"crossref","first-page":"201","DOI":"10.1002\/ffj.2091","article-title":"Revisiting psychophysical work on the quantitative and qualitative odour properties of simple odour mixtures: A flavour chemistry view. Part 2: Qualitative aspects. A review","volume":"27","author":"Ferreira","year":"2012","journal-title":"Flavour and Fragrance Journal"},{"issue":"11","key":"10.1016\/j.fochx.2025.103068_bb0110","doi-asserted-by":"crossref","first-page":"1659","DOI":"10.1002\/1097-0010(20000901)80:11<1659::AID-JSFA693>3.0.CO;2-6","article-title":"Quantitative determination of the odorants of young red wines from different grape varieties","volume":"80","author":"Ferreira","year":"2000","journal-title":"Journal of the Science of Food and Agriculture"},{"issue":"14","key":"10.1016\/j.fochx.2025.103068_bb0115","doi-asserted-by":"crossref","first-page":"4048","DOI":"10.1021\/jf0115645","article-title":"Chemical characterization of the aroma of Grenache ros\u00e9 wines: Aroma extract dilution analysis, quantitative determination, and sensory reconstitution studies","volume":"50","author":"Ferreira","year":"2002","journal-title":"Journal of Agricultural and Food Chemistry"},{"key":"10.1016\/j.fochx.2025.103068_bb0120","doi-asserted-by":"crossref","first-page":"1956","DOI":"10.1111\/j.1365-2621.2011.02707.x","article-title":"The lack of reproducibility of different distillation techniques and its impact on pear spirit composition","volume":"46","author":"Garc\u00eda-Llobodanin","year":"2011","journal-title":"International Journal of Food Science & Technology"},{"issue":"3","key":"10.1016\/j.fochx.2025.103068_bb0125","doi-asserted-by":"crossref","first-page":"836","DOI":"10.1002\/jsfa.10095","article-title":"Impact of berry size at harvest on red wine composition: A winemaker\u2019s approach","volume":"100","author":"Gil Cortiella","year":"2020","journal-title":"Journal of the Science of Food and Agriculture"},{"issue":"12","key":"10.1016\/j.fochx.2025.103068_bb0130","first-page":"40","article-title":"Effect of heat treatment under acidic condition on the rheological and structural characteristics of pectin","volume":"39","author":"Guo","year":"2018","journal-title":"Food Science"},{"issue":"8","key":"10.1016\/j.fochx.2025.103068_bb0135","doi-asserted-by":"crossref","first-page":"3022","DOI":"10.1021\/jf9608433","article-title":"Identification of character impact odorants of different white wine varieties","volume":"45","author":"Guth","year":"1997","journal-title":"Journal of Agricultural and Food Chemistry"},{"issue":"4","key":"10.1016\/j.fochx.2025.103068_bb0140","first-page":"644","article-title":"Characterisation of wines and distilled spirits from melon (Cucumis melo L.)","volume":"43","author":"Hern\u00e1ndez G\u00f3mez","year":"2008","journal-title":"Journal of Food Science"},{"key":"10.1016\/j.fochx.2025.103068_bb0145","series-title":"Compendium of international methods of analysis of wines and Musts","volume":"2 vol","author":"International Organisation of Vine and Wine","year":"2014"},{"issue":"5","key":"10.1016\/j.fochx.2025.103068_bb0150","doi-asserted-by":"crossref","first-page":"1391","DOI":"10.3390\/molecules26051391","article-title":"GC-FID-MS based metabolomics to assess plum brandy quality","volume":"26","author":"Ivanovi\u0107","year":"2021","journal-title":"Molecules"},{"issue":"5","key":"10.1016\/j.fochx.2025.103068_bb0155","doi-asserted-by":"crossref","first-page":"1173","DOI":"10.1007\/s00217-023-04205-0","article-title":"Volatile aroma compounds of distilled \u201ctsipouro\u201d spirits: Effect of distillation technique","volume":"249","author":"Kokoti","year":"2023","journal-title":"European Food Research and Technology"},{"issue":"4","key":"10.1016\/j.fochx.2025.103068_bb0160","doi-asserted-by":"crossref","first-page":"574","DOI":"10.1002\/jib.268","article-title":"Influence of yeast strains on the physicochemical characteristics, methanol and acetaldehyde profiles and volatile compounds for Korean rice distilled spirit: Yeast strains for Korean rice distilled spirits","volume":"121","author":"Kwak","year":"2015","journal-title":"Journal of the Institute of Brewing"},{"issue":"24","key":"10.1016\/j.fochx.2025.103068_bb0165","doi-asserted-by":"crossref","first-page":"9193","DOI":"10.1021\/jf0615294","article-title":"Characterization of some mushroom and earthy off-odors microbially induced by the development of rot on grapes","volume":"54","author":"La Guerche","year":"2006","journal-title":"Journal of Agricultural and Food Chemistry"},{"key":"10.1016\/j.fochx.2025.103068_bb0170","doi-asserted-by":"crossref","first-page":"186","DOI":"10.1016\/j.foodchem.2019.02.074","article-title":"Characterization and differentiation of key odor-active compounds of 'Beibinghong' icewine and dry wine by gas chromatography-olfactometry and aroma reconstitution","volume":"287","author":"Lan","year":"2019","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2025.103068_bb0175","series-title":"Study of regulation mechanism of ester evolution by polyphenols in wines and digital-intelligent models to predict blending wine aroma","author":"Ling","year":"2023"},{"issue":"4","key":"10.1016\/j.fochx.2025.103068_bb0180","doi-asserted-by":"crossref","first-page":"565","DOI":"10.4141\/cjps2012-202","article-title":"Review: Research progress in Amur grape, Vitis amurensis Rupr","volume":"93","author":"Liu","year":"2013","journal-title":"Canadian Journal of Plant Science"},{"issue":"19","key":"10.1016\/j.fochx.2025.103068_bb0185","doi-asserted-by":"crossref","first-page":"5709","DOI":"10.1021\/jf034280o","article-title":"Influence of distillation system, oak wood type, and aging time on volatile compounds of cider brandy","volume":"51","author":"Madrera","year":"2003","journal-title":"Journal of Agricultural and Food Chemistry"},{"issue":"3","key":"10.1016\/j.fochx.2025.103068_bb0190","doi-asserted-by":"crossref","first-page":"322","DOI":"10.1007\/s00253-004-1806-0","article-title":"Hydrolysis of terpenyl glycosides in grape juice and other fruit juices: A review","volume":"67","author":"Maicas","year":"2005","journal-title":"Applied Microbiology and Biotechnology"},{"key":"10.1016\/j.fochx.2025.103068_bb0195","doi-asserted-by":"crossref","first-page":"40","DOI":"10.1016\/j.foodchem.2016.06.054","article-title":"Floral aroma improvement of Muscat spirits by packed column distillation with variable internal reflux","volume":"213","author":"Matias-Guiu","year":"2016","journal-title":"Food Chemistry"},{"issue":"1\u20132","key":"10.1016\/j.fochx.2025.103068_bb0200","doi-asserted-by":"crossref","first-page":"309","DOI":"10.1016\/S0003-2670(01)01497-0","article-title":"Analysis by gas chromatography\/mass spectrometry of fatty acids and esters in alcoholic beverages and tobaccos","volume":"465","author":"Ng","year":"2002","journal-title":"Analytica Chimica Acta"},{"key":"10.1016\/j.fochx.2025.103068_bb0205","doi-asserted-by":"crossref","first-page":"143","DOI":"10.1016\/j.foodchem.2018.09.102","article-title":"Evaluation of the perceptual interaction among ester aroma compounds in cherry wines by GC\u2013MS, GC\u2013O, odor threshold and sensory analysis: An insight at the molecular level","volume":"275","author":"Niu","year":"2019","journal-title":"Food Chemistry"},{"issue":"1","key":"10.1016\/j.fochx.2025.103068_bb0210","doi-asserted-by":"crossref","first-page":"269","DOI":"10.1016\/j.aca.2003.10.020","article-title":"Characterization and differentiation of five \u2018Vinhos Verdes\u2019 grape varieties on the basis of monoterpenic compounds","volume":"513","author":"Oliveira","year":"2004","journal-title":"Analytica Chimica Acta"},{"issue":"2","key":"10.1016\/j.fochx.2025.103068_bb0215","doi-asserted-by":"crossref","first-page":"232","DOI":"10.1016\/j.foodchem.2004.11.010","article-title":"Aromatic series in Sherry wines with gluconic acid subjected to different biological aging conditions by Saccharomyces cerevisiae var. capensis","volume":"94","author":"Peinado","year":"2006","journal-title":"Food Chemistry"},{"issue":"4","key":"10.1016\/j.fochx.2025.103068_bb0220","doi-asserted-by":"crossref","first-page":"585","DOI":"10.1016\/S0308-8146(03)00282-6","article-title":"Comparative study of aromatic compounds in two young white wines subjected to pre-fermentative cryomaceration","volume":"84","author":"Peinado","year":"2004","journal-title":"Food Chemistry"},{"issue":"3","key":"10.1016\/j.fochx.2025.103068_bb0225","doi-asserted-by":"crossref","first-page":"168","DOI":"10.3390\/fermentation7030168","article-title":"Contribution of grape skins and yeast choice on the aroma profiles of wines produced from pinot noir and synthetic grape musts","volume":"7","author":"Qiao","year":"2021","journal-title":"Fermentation"},{"key":"10.1016\/j.fochx.2025.103068_bb0230","author":"Regulation (EU)","year":"2025"},{"key":"10.1016\/j.fochx.2025.103068_bb0235","series-title":"Distillation-innovative applications and modeling","article-title":"Distillation techniques in the fruit spirits production","author":"Spaho","year":"2017"},{"issue":"10","key":"10.1016\/j.fochx.2025.103068_bb0240","doi-asserted-by":"crossref","first-page":"1951","DOI":"10.3390\/foods12101951","article-title":"Alcoholic fermentation as a source of congeners in fruit spirits","volume":"12","author":"Stanzer","year":"2023","journal-title":"Foods"},{"key":"10.1016\/j.fochx.2025.103068_bb0245","series-title":"Extraction of grape peel pectin and its application in preparation","author":"Sun","year":"2018"},{"key":"10.1016\/j.fochx.2025.103068_bb0250","doi-asserted-by":"crossref","first-page":"139","DOI":"10.1111\/j.1755-0238.2005.tb00285.x","article-title":"Yeast and bacterial modulation of wine aroma and flavour","volume":"11","author":"Swiegers","year":"2005","journal-title":"Australian Journal of Grape and Wine Research"},{"issue":"10","key":"10.1016\/j.fochx.2025.103068_bb0255","doi-asserted-by":"crossref","first-page":"1550","DOI":"10.1016\/j.lwt.2010.06.003","article-title":"Intensity prediction of typical aroma characters of cabernet sauvignon wine in Changli County (China)","volume":"43","author":"Tao","year":"2010","journal-title":"LWT - Food Science and Technology"},{"key":"10.1016\/j.fochx.2025.103068_bb0260","article-title":"Multi-objective evaluation of freshly distilled brandy: Characterisation and distribution patterns of key odour-active compounds","volume":"14, Article 100276","author":"Tian","year":"2022","journal-title":"Food Chemistry: X"},{"key":"10.1016\/j.fochx.2025.103068_bb0265","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2024.114229","article-title":"Characterization of chemical and sensory properties of cabernet sauvignon and Marselan wines made by flash d\u00e9tente technique","volume":"184","author":"Tong","year":"2024","journal-title":"Food Research International"},{"issue":"3","key":"10.1016\/j.fochx.2025.103068_bb0270","doi-asserted-by":"crossref","first-page":"404","DOI":"10.1002\/jsfa.6377","article-title":"Grape brandy production, composition and sensory evaluation","volume":"94","author":"Tsakiris","year":"2014","journal-title":"Journal of the Science of Food and Agriculture"},{"issue":"11","key":"10.1016\/j.fochx.2025.103068_bb0275","doi-asserted-by":"crossref","first-page":"2360","DOI":"10.1111\/ijfs.13215","article-title":"Impact of various maceration techniques on the phenolic and volatile composition of Chenin blanc wines","volume":"51","author":"Wang","year":"2016","journal-title":"International Journal of Food Science and Technology"},{"key":"10.1016\/j.fochx.2025.103068_bb0280","doi-asserted-by":"crossref","DOI":"10.1111\/1541-4337.13278","article-title":"Separation techniques for manufacturing fruit spirits: From traditional distillation to advanced pervaporation process","volume":"23","author":"Wang","year":"2024","journal-title":"Comprehensive Reviews in Food Science and Food Safety"},{"issue":"6","key":"10.1016\/j.fochx.2025.103068_bb0285","doi-asserted-by":"crossref","first-page":"1495","DOI":"10.1111\/tpj.15127","article-title":"The genome of Shanputao (Vitis amurensis) provides a new insight into cold tolerance of grapevine","volume":"105","author":"Wang","year":"2021","journal-title":"The Plant Journal"},{"issue":"1","key":"10.1016\/j.fochx.2025.103068_bb0290","doi-asserted-by":"crossref","first-page":"367","DOI":"10.1080\/19476337.2020.1737238","article-title":"Effects of different fermentation and storage conditions on methanol content in Chinese spine grape (Vitis davidii Foex) wine","volume":"18","author":"Wei","year":"2020","journal-title":"CyTA Journal of Food"},{"issue":"40","key":"10.1016\/j.fochx.2025.103068_bb0295","doi-asserted-by":"crossref","first-page":"9583","DOI":"10.1021\/jf403024t","article-title":"Characterization of the key aroma compounds in Bartlett pear brandies by means of the sensomics concept","volume":"61","author":"Willner","year":"2013","journal-title":"Journal of Agricultural and Food Chemistry"},{"key":"10.1016\/j.fochx.2025.103068_bb0300","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2020.109388","article-title":"Characterization of odor-active compounds in the head, heart, and tail fractions of freshly distilled spirit from spine grape (Vitis davidii Foex) wine by gas chromatography-olfactometry and gas chromatography-mass spectrometry","volume":"137","author":"Xiang","year":"2020","journal-title":"Food Research International"},{"key":"10.1016\/j.fochx.2025.103068_bb0305","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2023.113052","article-title":"Identification of the key odor-active compounds responsible for varietal smoky aroma in wines made from the east Asian species","volume":"171","author":"Yang","year":"2023","journal-title":"Food Research International"},{"issue":"4","key":"10.1016\/j.fochx.2025.103068_bb0310","doi-asserted-by":"crossref","first-page":"309","DOI":"10.1016\/j.jab.2014.04.001","article-title":"Acute methanol poisonings: Folates administration and visual sequelae","volume":"12","author":"Zakharov","year":"2014","journal-title":"Journal of Applied Biomedicine"},{"key":"10.1016\/j.fochx.2025.103068_bb0315","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2022.113341","article-title":"Characterization of key aroma compounds in melon spirits using the sensomics concept","volume":"161","author":"Zhang","year":"2022","journal-title":"LWT - Food Science and Technology"},{"key":"10.1016\/j.fochx.2025.103068_bb0320","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2025.115901","article-title":"Flavor characteristics and formation mechanisms in spirits: A case study in whisky","volume":"203","author":"Zhang","year":"2025","journal-title":"Food Research International"},{"key":"10.1016\/j.fochx.2025.103068_bb0325","doi-asserted-by":"crossref","first-page":"171","DOI":"10.1111\/ajgw.12014","article-title":"Pectin metabolism in grape postharvest dehydration","volume":"19","author":"Zoccatelli","year":"2013","journal-title":"Australian Journal of Grape and Wine Research"}],"container-title":["Food Chemistry: X"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S2590157525009150?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S2590157525009150?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2026,3,10]],"date-time":"2026-03-10T17:40:35Z","timestamp":1773164435000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S2590157525009150"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2025,10]]},"references-count":65,"alternative-id":["S2590157525009150"],"URL":"https:\/\/doi.org\/10.1016\/j.fochx.2025.103068","relation":{},"ISSN":["2590-1575"],"issn-type":[{"value":"2590-1575","type":"print"}],"subject":[],"published":{"date-parts":[[2025,10]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"Methanol control and aromatic preservation in producing wine spirit from east Asian species","name":"articletitle","label":"Article Title"},{"value":"Food Chemistry: X","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.fochx.2025.103068","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"\u00a9 2025 The Author(s). Published by Elsevier Ltd.","name":"copyright","label":"Copyright"}],"article-number":"103068"}}