The role of oak wood in the mint and floral notes of whisky: identification of common terpenoids by aromatic fractionation

Simulation of the behaviour of volatile compounds during batch multi‐stage distillation of whisky

(2022) Martine Esteban‐Decloux et al.   JOURNAL OF THE INSTITUTE OF BREWING

Chemo-sensory characterization of aroma active compounds of native oak wood in relation to their geographical origins

(2021) Rahil Ghadiriasli et al.   FOOD RESEARCH INTERNATIONAL

Contribution of Volatile Odorous Terpenoid Compounds to Aged Cognac Spirits Aroma in a Context of Multicomponent Odor Mixtures

(2020) Fannie Thibaud et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

A Comprehensive Review of Phytochemistry and Biological Activities of Quercus Species

(2020) Ema Burlacu et al.   Forests

Dual solid-phase and stir bar sorptive extraction combined with gas chromatography-mass spectrometry analysis provides a suitable tool for assaying limonene-derived mint aroma compounds in red wine

(2018) Magali Picard et al.   ANALYTICA CHIMICA ACTA

Norisoprenoids, Sesquiterpenes and Terpenoids Content of Valpolicella Wines During Aging: Investigating Aroma Potential in Relationship to Evolution of Tobacco and Balsamic Aroma in Aged Wine

(2018) Davide Slaghenaufi et al.   Frontiers in Chemistry

Identification of odorous compounds in oak wood using odor extract dilution analysis and two-dimensional gas chromatography-mass spectrometry/olfactometry

(2018) Rahil Ghadiriasli et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

Terpene Synthase Genes in Quercus robur – Gene Characterization, Expression and Resulting Terpenes Due to Cockchafer Feeding

(2018) Friederike Carolin Creyaufmüller et al.   Frontiers in Plant Science

Triple Quadrupole Mass Spectrometry with Liquid Chromatography and Dispersive Liquid-Liquid Microextraction for the Determination of Monoterpenes in Alcoholic Drinks

(2017) Ainhoa Oller-Ruiz et al.   Food Analytical Methods

First identification of three p -menthane lactones and their potential precursor, menthofuran, in red wines

(2017) Magali Picard et al.   FOOD CHEMISTRY

Quantification of megastigmatrienone, a potential contributor to tobacco aroma in spirits

(2016) Davide Slaghenaufi et al.   FOOD CHEMISTRY

Identification of Piperitone as an Aroma Compound Contributing to the Positive Mint Nuances Perceived in Aged Red Bordeaux Wines

(2016) Magali Picard et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The impact of maturation on concentrations of key odour active compounds which determine the aroma of tequila

(2016) Ivonne Wendolyne González-Robles et al.   JOURNAL OF THE INSTITUTE OF BREWING

Terpenoids and their role in wine flavour: recent advances

(2015) C.A. Black et al.   AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH

Glycosidically Bound Volatile Aroma Compounds in Grapes and Wine: A Review

(2014) Anna K. Hjelmeland et al.   AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE

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

Origins of the perceived nutty character of new-make malt whisky spirit

(2013) Emily Boothroyd et al.   JOURNAL OF THE INSTITUTE OF BREWING

Impact of Perceptive Interactions on Red Wine Fruity Aroma

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

Volatile metabolites in various cereal grains

(2010) Maciej Buśko et al.   Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment

Carotenoid breakdown products the—norisoprenoids—in wine aroma

(2009) Maria Manuela Mendes-Pinto   ARCHIVES OF BIOCHEMISTRY AND BIOPHYSICS

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

One species, many terpenes: matching chemical and biological diversity

(2009) Francesco Loreto et al.   TRENDS IN PLANT SCIENCE

Development of a dynamic headspace solid-phase microextraction procedure coupled to GC–qMSD for evaluation the chemical profile in alcoholic beverages

(2008) F. Rodrigues et al.   ANALYTICA CHIMICA ACTA

Characterization of the Most Odor-Active Compounds in an American Bourbon Whisky by Application of the Aroma Extract Dilution Analysis

(2008) Luigi Poisson et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY