Wine matrix composition affects temporal aroma release as measured by proton transfer reaction - time-of-flight - mass spectrometry

Understanding the Role of Saliva in Aroma Release from Wine by Using Static and Dynamic Headspace Conditions

(2014) Carolina Muñoz-González et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Understanding Aroma Release from Model Cheeses by a Statistical Multiblock Approach on Oral Processing

(2014) Gilles Feron et al.   PLoS One

Effects of Ethanol, Tannin, and Fructose Concentrations on Sensory Properties of Model Red Wines

(2013) Remedios R. Villamor et al.   AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE

Fat sensitivity in humans: oleic acid detection threshold is linked to saliva composition and oral volume

(2013) J. Poette et al.   FLAVOUR AND FRAGRANCE JOURNAL

Volatile release and structural stability of β-lactoglobulin primary and multilayer emulsions under simulated oral conditions

(2013) O. Benjamin et al.   FOOD CHEMISTRY

Influence of phenolic compounds on the sensorial perception and volatility of red wine esters in model solution: An insight at the molecular level

(2013) Bénédicte Lorrain et al.   FOOD CHEMISTRY

Modifying PTR-MS operating conditions for quantitative headspace analysis of hydro-alcoholic beverages. 1. Variation of the mean collision energy to control ionization processes occurring during PTR-MS analyses of 10–40% (v/v) ethanol–water solutions

(2013) Guillaume Fiches et al.   INTERNATIONAL JOURNAL OF MASS SPECTROMETRY

Impact of the Nonvolatile Wine Matrix Composition on the In Vivo Aroma Release from Wines

(2013) Carolina Muñoz-González et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Performance assessment of proton-transfer-reaction time-of-flight mass spectrometry (PTR-TOF-MS) for analysis of isobaric compounds in food-flavour applications

(2013) Erika Zardin et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Impact of Fruit Piece Structure in Yogurts on the Dynamics of Aroma Release and Sensory Perception

(2013) Joshua Mesurolle et al.   MOLECULES

Tongue Pressure and Oral Conditions Affect Volatile Release from Liquid Systems in a Model Mouth

(2012) O. Benjamin et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Beyond the characterization of wine aroma compounds: looking for analytical approaches in trying to understand aroma perception during wine consumption

(2011) Carolina Muñoz-González et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

Impact of Swallowing on the Dynamics of Aroma Release and Perception during the Consumption of Alcoholic Beverages

(2011) I. Deleris et al.   CHEMICAL SENSES

PTR-TOF-MS monitoring of in vitro and in vivo flavour release in cereal bars with varying sugar composition

(2011) Samuel Heenan et al.   FOOD CHEMISTRY

Aroma release of a model wine solution as influenced by the presence of non-volatile components. Effect of commercial tannin extracts, polysaccharides and artificial saliva

(2011) Athina Mitropoulou et al.   FOOD RESEARCH INTERNATIONAL

Reconstitution of the Flavor Signature of Dornfelder Red Wine on the Basis of the Natural Concentrations of Its Key Aroma and Taste Compounds

(2011) Stephanie Frank et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Assessment of the effect of the non-volatile wine matrix on the volatility of typical wine aroma compounds by headspace solid phase microextraction/gas chromatography analysis

(2011) Juan José Rodríguez-Bencomo et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

An assessment of the effects of wine volatiles on the perception of taste and astringency in wine

(2010) María-Pilar Sáenz-Navajas et al.   FOOD CHEMISTRY

Influence of carbonation on aroma release from liquid systems using an artificial throat and a proton transfer reaction-mass spectrometric technique (PTR-MS)

(2009) Maria Ángeles Pozo-Bayón et al.   FLAVOUR AND FRAGRANCE JOURNAL

In vivo analysis of palm wine (Elaeis guineensis) volatile organic compounds (VOCs) by proton transfer reaction-mass spectrometry

(2009) Ola Lasekan et al.   INTERNATIONAL JOURNAL OF MASS SPECTROMETRY

Interactions between Wine Volatile Compounds and Grape and Wine Matrix Components Influence Aroma Compound Headspace Partitioning

(2009) Anthony L. Robinson et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Simulation of retronasal aroma of white and red wine in a model mouth system. Investigating the influence of saliva on volatile compound concentrations

(2008) Alessandro Genovese et al.   FOOD CHEMISTRY

The influence of interactions between major white wine components on the aroma, flavour and texture of model white wine

(2008) P.R. Jones et al.   FOOD QUALITY AND PREFERENCE

Geographical origin classification of olive oils by PTR-MS

(2007) Nooshin Araghipour et al.   FOOD CHEMISTRY

Dynamics of retronasal aroma perception during consumption: Cross-linking on-line breath analysis with medico-analytical tools to elucidate a complex process

(2007) Andrea Buettner et al.   FOOD CHEMISTRY