Optimization of the HS-SPME-GC/MS technique for determining volatile compounds in red wines made from Isabel grapes (Vitis labrusca)

Volatile composition and aroma profile of Uruguayan Tannat wines

(2015) Laura Fariña et al.   FOOD RESEARCH INTERNATIONAL

Quantitative solid phase microextraction – Gas chromatography mass spectrometry analysis of five megastigmatrienone isomers in aged wine

(2014) Davide Slaghenaufi et al.   ANALYTICA CHIMICA ACTA

Main differences between volatiles of sparkling and base wines accessed through comprehensive two dimensional gas chromatography with time-of-flight mass spectrometric detection and chemometric tools

(2014) Juliane Elisa Welke et al.   FOOD CHEMISTRY

Acceptability and preference drivers of red wines produced from Vitis labrusca and hybrid grapes

(2014) Aline Camarão Telles Biasoto et al.   FOOD RESEARCH INTERNATIONAL

Origins of Grape and Wine Aroma. Part 1. Chemical Components and Viticultural Impacts

(2013) A. L. Robinson et al.   AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE

Evaluation of new red winemaking technologies through consumer liking

(2013) Maurício Bonatto Machado de Castilhos et al.   CIENCIA E AGROTECNOLOGIA

Comparison on aroma compounds in Cabernet Sauvignon and Merlot wines from four wine grape-growing regions in China

(2013) Bao Jiang et al.   FOOD RESEARCH INTERNATIONAL

Microextraction techniques in the analysis of food flavor compounds: A review

(2012) Henryk H. Jeleń et al.   ANALYTICA CHIMICA ACTA

Quantification by solid phase micro extraction and stable isotope dilution assay of norisoprenoid compounds in red wines obtained from Piedmont rare varieties

(2012) Maurizio Petrozziello et al.   FOOD CHEMISTRY

Characterization of the volatile profile of Brazilian Merlot wines through comprehensive two dimensional gas chromatography time-of-flight mass spectrometric detection

(2012) Juliane Elisa Welke et al.   JOURNAL OF CHROMATOGRAPHY A

Development and validation of automatic HS-SPME with a gas chromatography-ion trap/mass spectrometry method for analysis of volatiles in wines

(2012) Elisabete Paula Barros et al.   TALANTA

Comparative study of aroma profile and phenolic content of Montepulciano monovarietal red wines from the Marches and Abruzzo regions of Italy using HS-SPME–GC–MS and HPLC–MS

(2011) Gianni Sagratini et al.   FOOD CHEMISTRY

Development, validation and application of a specific method for the quantitative determination of wine esters by headspace-solid-phase microextraction-gas chromatography–mass spectrometry

(2010) Guillaume Antalick et al.   FOOD CHEMISTRY

Characterisation of volatile components of Pinotage wines using comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry (GC×GC–TOFMS)

(2010) Berhane T. Weldegergis et al.   FOOD CHEMISTRY

Using headspace solid phase micro-extraction for analysis of aromatic compounds during alcoholic fermentation of red wine

(2010) Mingxia Zhang et al.   FOOD CHEMISTRY

Brazilian red wines made from the hybrid grape cultivar Isabel: Phenolic composition and antioxidant capacity

(2009) Suzana Lucy Nixdorf et al.   ANALYTICA CHIMICA ACTA

Quantitative determination and characterisation of the main odourants of Mencía monovarietal red wines

(2009) R. Noguerol-Pato et al.   FOOD CHEMISTRY

Headspace solid-phase microextraction–gas chromatography–mass spectrometry for profiling free volatile compounds in Cabernet Sauvignon grapes and wines

(2009) Valentina Canuti et al.   JOURNAL OF CHROMATOGRAPHY A

Volatile compounds of young Cabernet Sauvignon red wine from Changli County (China)

(2008) Yongsheng Tao et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Aplicação da metodologia de planejamento fatorial e análise de superfícies de resposta para otimização da fermentação alcoólica

(2008) José Alexsandro Silva et al.   QUIMICA NOVA