Identification, quantitation and sensorial contribution of lactones in brandies between China and France

Comparison of Four Extraction Techniques for the Evaluation of Volatile Compounds in Spray-Dried New Zealand Sheep Milk

(2019) Ryan High et al.   MOLECULES

Evaluation of the Perceptual Interaction among Sulfur Compounds in Mango by Feller’s Additive Model, Odor Activity Value, and Vector Model

(2019) Zuobing Xiao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterization and Differentiation of Spanish Vinegars from Jerez and Condado de Huelva Protected Designations of Origin

(2019) Durán-Guerrero et al.   Foods

Chemosensory characteristics of regional Vidal icewines from China and Canada

(2018) Ling Huang et al.   FOOD CHEMISTRY

Development of a SBSE-TD method coupled to GC–MS and chemometrics for the differentiation of variety and processing conditions in peach juices

(2018) Alexis Marsol-Vall et al.   FOOD CHEMISTRY

Analysis, potency and occurrence of ( Z )-6-dodeceno-γ-lactone in white wine

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

Changes in the Key Odorants and Aroma Profiles of Hamlin and Valencia Orange Juices Not from Concentrate (NFC) during Chilled Storage

(2018) Ines Sellami et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Aroma characteristics and volatile compounds of distilled Crystal grape spirits of different alcohol concentrations: wine sprits in the Shangri-La region of China

(2018) Xiao-Feng WEI et al.   Food Science and Technology

Two decades of stir bar sorptive extraction: A retrospective and future outlook

(2018) Frank David et al.   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

Quantitation of Nine Lactones in Dairy Cream by Stable Isotope Dilution Assays Based on Novel Syntheses of Carbon-13-Labeled γ-Lactones and Deuterium-Labeled δ-Lactones in Combination with Comprehensive Two-Dimensional Gas Chromatography with Time-of-Flight Mass Spectrometry

(2017) Jessica Schütt et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Influence of Ethyl Esters, Oxygenated Terpenes, and Aliphatic γ- and δ-Lactones (C9–12) on Beer Fruit Aroma

(2017) Rachel A. Hotchko et al.   JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS

Physicochemical and sensory evaluation of wine brandies aged using oak and chestnut wood simultaneously in wooden barrels and in stainless steel tanks with staves

(2016) Sara Canas et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Structure–Odor Correlations in Homologous Series of Alkanethiols and Attempts To Predict Odor Thresholds by 3D-QSAR Studies

(2015) Johannes Polster et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Decoding the Combinatorial Aroma Code of a Commercial Cognac by Application of the Sensomics Concept and First Insights into Differences from a German Brandy

(2015) Verena Uselmann et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Comprehensive two-dimensional gas chromatography and food sensory properties: potential and challenges

(2014) Chiara Cordero et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

Inferring the origin of rare fruit distillates from compositional data using multivariate statistical analyses and the identification of new flavour constituents

(2014) Tatjana M Mihajilov-Krstev et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Comparison of the aromatic profile of three aromatic varieties of Peruvian pisco (Albilla, Muscat and Torontel) by chemical analysis and gas chromatography-olfactometry

(2013) Juan Cacho et al.   FLAVOUR AND FRAGRANCE JOURNAL

Influence of the matrix composition on the volatility and sensory perception of 4-ethylphenol and 4-ethylguaiacol in model wine solutions

(2013) Maurizio Petrozziello et al.   FOOD CHEMISTRY

Quantitative analysis of γ- and δ-lactones in wines using gas chromatography with selective tandem mass spectrometric detection

(2013) Johannes Langen et al.   RAPID COMMUNICATIONS IN MASS SPECTROMETRY

Impact of Perceptive Interactions on Red Wine Fruity Aroma

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

Differences in the Volatile Compositions of French Labeled Brandies (Armagnac, Calvados, Cognac, and Mirabelle) Using GC-MS and PLS-DA

(2010) Jérôme Ledauphin et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Odor Detection Thresholds and Enantiomeric Distributions of Several 4-Alkyl Substituted γ-Lactones in Australian Red Wine

(2009) Rachel C. Cooke (née Brown) et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The Identification of Aroma-Active Compounds in Slovak Brandies Using GC-Sniffing, GC–MS and Sensory Evaluation

(2008) Antónia Janáčová et al.   CHROMATOGRAPHIA

Re-investigation on odour thresholds of key food aroma compounds and development of an aroma language based on odour qualities of defined aqueous odorant solutions

(2008) Michael Czerny et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Quantification of Several 4-Alkyl Substituted γ-Lactones in Australian Wines

(2008) Rachel C. Cooke et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY