Vitis vinifera L.var. Verdejo is a new variety of Denomination of Origin La Mancha located in the Castilla-La Mancha region. It is considered one of the most important Spanish white young wines. Aroma compounds of Verdejo wines from the La Mancha region made from three oenological techniques -the standard method, prefermentative maceration and enzyme treatment -were studied in terms of odour activity values (OAVs). The OAVs for the different compounds were classified into seven odorant series that describe the aroma profile of these wines (1, fruity; 2, floral; 3, green/fresh; 4, sweet; 5, spice; 6, fatty; and 7, other odours). The total intensities for every aromatic series were calculated as the sum of the OAVs of each one of the compounds assigned to this series. The fruity and sweet series are the ones most strongly contributing to the aroma profile of Verdejo wines, independently of wine-making technique, while the floral and green series in combination contribute in low proportions. According to the results, wines elaborated with skin contact and enzyme treatment showed higher values in the aromatic series than control wines. These results are in agreement with the mean scores given by the assessors in the sensory analysis of the wines elaborated by the different oenological techniques.

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During the fermentation of cocoa beans, the yeasts produce volatile organic compounds (VOCs). Through reactions associated with amino acid metabolism, yeasts generate important aroma precursors as acetate esters and fatty acid ethyl esters are essential in developing fruity flavors and aromas in the final product (usually chocolate). In addition, some yeasts may have pectinolytic and antifungal activity, which is desirable in the post-harvest process of cocoa. The main yeast species in cocoa fermentation are Saccharomyces cerevisiae, Pichia kudriavzevii, and Hanseniaspora opuntiae. These produce higher alcohols and acetyl-CoA to make acetate–esters, compounds that produce floral and fruity notes. However, there are still controversies in scientific reports because some mention that there are no significant differences in the sensory characteristics of the final product. Others mention that the fermentation of cocoa by yeast has a significant influence on improving the sensory attributes of the final product. However, using yeasts as starter cultures for cocoa bean fermentation is recommended to homogenize sensory attributes such as notes and flavors in chocolate.

Chili is one of the world’s most widely used horticultural products. Many dishes around the world are prepared using this fruit. The chili belongs to the genus Capsicum and is part of the Solanaceae family. This fruit has essential biomolecules such as carbohydrates, dietary fiber, proteins, and lipids. In addition, chili has other compounds that may exert some biological activity (bioactivities). Recently, many studies have demonstrated the biological activity of phenolic compounds, carotenoids, and capsaicinoids in different varieties of chili. Among all these bioactive compounds, polyphenols are one of the most studied. The main bioactivities attributed to polyphenols are antioxidant, antimicrobial, antihyperglycemic, anti-inflammatory, and antihypertensive. This review describes the data from in vivo and in vitro bioactivities attributed to polyphenols and capsaicinoids of the different chili products. Such data help formulate functional foods or food ingredients.