" We discovered two new aroma compounds in Riesling wine that have never been seen before in wine grapes. These compounds work together at incredibly tiny concentrations — below one part per trillion — to create the fruity, peachy, and tropical flavors that make Riesling so distinctive. "

" This study introduces a new method for precisely measuring aroma-defining thiols in wine at ultratrace levels using LC-Orbitrap HRMS in parallel reaction monitoring mode, providing the first quantitative datasets for several recently identified thiols. "

" We identified and measured key thiol compounds that give aged Bordeaux red wines their distinctive bouquet, and showed how these molecules contribute to the sensory experience of aging. "

" We developed a new method using silver-ion extraction and advanced gas chromatography to detect and identify trace volatile thiols in wine, helping to better understand the compounds that shape wine aroma. "

" This review provides an overview of both existing strategies and future directions for identifying unknown volatile constituents in wine, covering chemical identification techniques and sensory evaluation approaches. "

" This study tracked how key aroma compounds — including a rare oxathiane, varietal thiols, and acetaldehyde — evolve together during Sauvignon blanc fermentation, revealing new insights into the chemical pathways that shape wine flavor. "

" We explored how growing region, grape amino acid composition, and juice freezing before fermentation affect the levels of key aroma thiols and their precursors in Sauvignon blanc wines, helping winemakers better control varietal character. "

" This review surveys the analytical methods used to detect and measure potent odour-active thiols in various foods and beverages, with a special focus on wine, and discusses the challenges and opportunities in thiol analysis. "

" This study compares gene expression and winemaking traits between the non‑Saccharomyces yeast Torulaspora delbrueckii and Saccharomyces cerevisiae, revealing how different yeast strains influence fermentation outcomes and wine flavour. "

" We identified and quantified a rare sulfur-containing compound — 2-methyl-4-propyl-1,3-oxathiane — in wine for the first time, revealing its potential role in wine aroma and opening new avenues for understanding thiol chemistry. "

" We studied how different Sauvignon blanc clones and winemaking practices affect the formation of chiral aroma thiols and their precursors, revealing that clone selection can significantly influence the final wine's aroma profile. "

" We developed a new chiral LC-MS/MS method to separate and quantify the individual mirror-image forms of two key wine aroma thiols, providing deeper insight into how chirality affects wine flavour. "

" We studied how adding diammonium phosphate (a common yeast nutrient) affects amino acid metabolism during fermentation and the final sensory properties of fresh spine grape wine, providing insights for winemakers to optimize fermentation outcomes. "

" We identified and quantified both free and bound volatile compounds in mulberry fruit, revealing the key aroma-active compounds and their glycosidically bound precursors that contribute to the fruit's distinctive flavour. "

" We investigated the occurrence of ochratoxin A — a mycotoxin of concern — in Chinese wines and identified key weather factors that influence its formation, helping to predict and mitigate contamination risks. "