Sensory-directed characterisation of distinctive aromas of Sauternes and Viognier wines through semi-preparative liquid chromatography and gas chromatography approaches

GC-Recomposition-Olfactometry (GC-R) and multivariate study of three terpenoid compounds in the aroma profile of Angostura bitters

(2019) Arielle J. Johnson et al.   Scientific Reports

Investigation of ‘stone fruit’ aroma in Chardonnay, Viognier and botrytis Semillon wines

(2018) Tracey E. Siebert et al.   FOOD CHEMISTRY

InnOscent system: Advancing flavor analysis using an original gas chromatographic analytical device

(2018) A. Villière et al.   JOURNAL OF CHROMATOGRAPHY A

Aroma compounds and characteristics of noble-rot wines of Chardonnay grapes artificially botrytized in the vineyard

(2017) Xing-jie Wang et al.   FOOD CHEMISTRY

Identification and analysis of piperitone in red wines

(2016) Alexandre Pons et al.   FOOD CHEMISTRY

Application of integrated comprehensive/multidimensional gas chromatography with mass spectrometry and olfactometry for aroma analysis in wine and coffee

(2015) Sung-Tong Chin et al.   FOOD CHEMISTRY

Identification of a New Lactone Contributing to Overripe Orange Aroma in Bordeaux Dessert Wines via Perceptual Interaction Phenomena

(2014) Panagiotis Stamatopoulos et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Distribution and Organoleptic Impact of Ethyl 2-Hydroxy-4-methylpentanoate Enantiomers in Wine

(2012) Georgia Lytra et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Perceptual Characterization and Analysis of Aroma Mixtures Using Gas Chromatography Recomposition-Olfactometry

(2012) Arielle J. Johnson et al.   PLoS One

Identification of ethyl 2-hydroxy-4-methylpentanoate in red wines, a compound involved in blackberry aroma

(2011) L.D. Falcao et al.   FOOD CHEMISTRY

Identification of Ethyl 2-Sulfanylacetate as an Important Off-Odor Compound in White Wines

(2011) Maria Nikolantonaki et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

A Gas Chromatograph-Pedestal Olfactometer (GC-PO) for the Study of Odor Mixtures

(2009) Robert C. Williams et al.   Chemosensory Perception

Optimisation of trapping parameters in preparative capillary gas chromatography for the application in effect-directed analysis

(2009) Cornelia Meinert et al.   CHEMOSPHERE

Examples of Perceptive Interactions Involved in Specific “Red-” and “Black-berry” Aromas in Red Wines

(2009) Bénédicte Pineau et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Wine Chemistry and Flavor: Looking into the Crystal Glass

(2009) Susan E. Ebeler et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Instrumental and Sensory Approaches for the Characterization of Compounds Responsible for Wine Aroma

(2008) Jean‐Christophe Barbe et al.   CHEMISTRY & BIODIVERSITY

Identification of Volatile Compounds Responsible for Prune Aroma in Prematurely Aged Red Wines

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