wines

(-)-α-Terpineol has antitumour, anti-inflammatory, and antimicrobial activities, it inhibits the growth of tumour cells through a mechanism that involves inhibition of the NF-kappaB pathway

Tyrosol (2-(4-Hydroxyphenyl)ethanol) is a phenolic antioxidant that is naturally present in several foods such as wines and green tea and is present most abundantly in olives.

Ethyl phenylacetate is a “greener solvent with low toxicity. Ethyl phenylacetate is a non-mutagenic and is a Kosher food additive. Ethyl phenylacetate gives the wines a strong honey-like character. Ethyl phenylacetate is a natural flavoring ingredient, and its sensory threshold is near 73 µg/L. 

(E/Z)-Polydatin (Polydatin), is a natural precursor and glycoside form of resveratrol with a monocrystalline structure. While it is isolated from the bark of Picea sitchensis or Polygonum cuspidatum, Polydatin may be detected in grape, peanut, hop cones, red wines, hop pellets, cocoa-containing products, chocolate products and many daily diets. Polydatin possesses anti-inflammatory, immunoregulatory, anti-oxidative and anti-tumor activities. It is shown to mediate a cytotoxic action on colorectal cancer cells by inducing cell arrest and apoptosis.

Furanones (HDMF) are mainly derived from American grape (Vitis labrusca) and its hybrid varieties. As an important aroma compound in fruits, it exhibits strawberry-like aroma characteristics in some wines.

5-Methylfurfural (5-Methyl-2-furaldehyde) has been identified as one of the volatile flavor compounds in tamarind, Dutch Coffee, barrel-aged wines and deep fat-fried soybeans.

4′-Hydroxy-2′-methylacetophenone, a red wine aroma compound isolated from the cv. Bobal grape variety, exhibits ciliate toxicity and inhibits T. pyriformis growth with an IC50 of 0.65 mM[1][2].