ABSTRACT
The desirable flavor (taste and aroma) and high nutritional value of fermented beverages are the most attractive to alcoholic beverage lovers. Flavoromics has wide applications in the analysis of wine and beer. The complex flavor compounds in the wine and beer are responsible for the aromas and tastes and these have crucial influences on the overall quality of wine and beer. The determination of aromatic compounds requires global non-targeted profiling of the volatile organic compounds in alcoholic beverages. The determination of aromatic compounds generally starts with the characterization and quantification of the volatile aroma compounds. With the advancements in modern chromatographic techniques, potential aromatic compounds can be selected based on the metabolic scenario. Hence, this chapter mainly highlights the advanced application of omics approaches in wine and beer research.
