Rapid Determination of Sotolon in Fortified Wines Using a Miniaturized Liquid-Liquid Extraction Followed by LC-MS/MS Analysis

A fast and environment-friendly MEPS PEP /UHPLC-PDA methodology to assess 3-hydroxy-4,5-dimethyl-2(5H)-furanone in fortified wines

(2017) Jorge Freitas et al.   FOOD CHEMISTRY

Bioanalytical method development and validation: Critical concepts and strategies

(2017) Mohammad Mahdi Moein et al.   JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES

Assessment of the development of browning, antioxidant activity and volatile organic compounds in thermally processed sugar model wines

(2017) Vanda Pereira et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characterization of the Key Aroma Compounds in Chinese Syrah Wine by Gas Chromatography-Olfactometry-Mass Spectrometry and Aroma Reconstitution Studies

(2017) Pengtao Zhao et al.   MOLECULES

Determination of sotolon content in South African white wines by two novel HPLC–UV and UPLC–MS methods

(2015) Mario Gabrielli et al.   FOOD CHEMISTRY

Quantitative Analysis by GC-MS/MS of 18 Aroma Compounds Related to Oxidative Off-Flavor in Wines

(2015) Christine M. Mayr et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Comparison of electron and chemical ionization modes for the quantification of thiols and oxidative compounds in white wines by gas chromatography–tandem mass spectrometry

(2015) Cécile Thibon et al.   JOURNAL OF CHROMATOGRAPHY A

QuEChERS sample preparation for the determination of pesticides and other organic residues in environmental matrices: a critical review

(2014) Maria Concetta Bruzzoniti et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

UHPLC Quantification of Sotolon in White Wine

(2014) Mario Gabrielli et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterization of Odor-Active Compounds in Sweet-type Chinese Rice Wine by Aroma Extract Dilution Analysis with Special Emphasis on Sotolon

(2013) Shuang Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Thermal Generation of 3-Amino-4,5-dimethylfuran-2(5H)-one, the Postulated Precursor of Sotolone, from Amino Acid Model Systems Containing Glyoxylic and Pyruvic Acids

(2011) Paula Vanessa Guerra et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Main Odorants in Jura Flor-Sherry Wines. Relative Contributions of Sotolon, Abhexon, and Theaspirane-Derived Compounds

(2011) Sonia Collin et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Volatile compounds responsible for aroma of Jutrzenka liquer wine

(2011) Henryk H. Jeleń et al.   JOURNAL OF CHROMATOGRAPHY A

Identification of a Sotolon Pathway in Dry White Wines

(2010) Alexandre Pons et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Odorant active compounds in Amontillado wines obtained by combination of two consecutive ageing processes

(2008) Luis Zea et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Targeting Key Aromatic Substances on the Typical Aroma of Sherry Vinegar

(2008) Raquel M. Callejón et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Distribution and Organoleptic Impact of Sotolon Enantiomers in Dry White Wines

(2008) Alexandre Pons et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The Chemical Characterization of the Aroma of Dessert and Sparkling White Wines (Pedro Ximénez, Fino, Sauternes, and Cava) by Gas Chromatography−Olfactometry and Chemical Quantitative Analysis

(2008) Eva Campo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Changes in the Sotolon Content of Dry White Wines during Barrel and Bottle Aging

(2008) Valérie Lavigne et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY