Evaluation of volatile aldehydes as discriminating parameters in quality vinegars with protected European geographical indication

Characterization and differentiation of high quality vinegars by stir bar sorptive extraction coupled to gas chromatography-mass spectrometry (SBSE–GC–MS)

(2012) A. Marrufo-Curtido et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Analysis, occurrence and potential sensory significance of aliphatic aldehydes in white wines

(2011) Laura Culleré et al.   FOOD CHEMISTRY

Chemical and sensory characterization of oxidative behavior in different wines

(2010) Mónica Bueno et al.   FOOD RESEARCH INTERNATIONAL

A New Method for the Determination of Carbonyl Compounds in Wines by Headspace Solid-Phase Microextraction Coupled to Gas Chromatography−Ion Trap Mass Spectrometry

(2010) Sergio J. Pérez Olivero et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Volatile compounds as markers of ageing in Tempranillo red wines from La Mancha D.O. stored in oak wood barrels

(2010) Lucía Castro-Vázquez et al.   JOURNAL OF CHROMATOGRAPHY A

Comparison of extraction techniques and mass spectrometric ionization modes in the analysis of wine volatile carbonyls

(2009) Julián Zapata et al.   ANALYTICA CHIMICA ACTA

Gas Chromatography−Mass Spectrometry (GC−MS) Characterization of Volatile Compounds in Quality Vinegars with Protected European Geographical Indication

(2009) Fabio Chinnici et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Aging markers from bottled red wine aged with chips, staves and barrels

(2008) M. del Álamo et al.   ANALYTICA CHIMICA ACTA

Impact of Forced-Aging Process on Madeira Wine Flavor

(2008) Hugo Oliveira e Silva et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Analysis of aldehydesviaheadspace SPME with on-fiber derivatization to theirO-(2,3,4,5,6-pentafluorobenzyl)oxime derivatives and comprehensive 2D-GC-MS

(2008) Hans-Georg Schmarr et al.   JOURNAL OF SEPARATION SCIENCE

Solid-phase extraction method for determination of volatile compounds in traditional balsamic vinegar

(2008) Enrique Durán Guerrero et al.   JOURNAL OF SEPARATION SCIENCE

Chemical compounds released from five different woods used to make barrels for aging wines and spirits: volatile compounds and polyphenols

(2008) Mirko De Rosso et al.   WOOD SCIENCE AND TECHNOLOGY

Heat-induced chemical, physical and functional changes during grape must cooking

(2007) Andrea Piva et al.   FOOD CHEMISTRY