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

Effects of cluster thinning on wine quality of Syrah cultivar (Vitis vinifera L.)

(2016) Concetta Condurso et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Sensory interactions between six common aroma vectors explain four main red wine aroma nuances

(2016) Vicente Ferreira et al.   FOOD CHEMISTRY

Development of C13-norisoprenoids, carotenoids and other volatile compounds in Vitis vinifera L. Cv. Pinot noir grapes

(2016) Fang Yuan et al.   FOOD CHEMISTRY

Taste-aroma interaction in model wines: Effect of training and expertise

(2016) Gaëlle Arvisenet et al.   FOOD QUALITY AND PREFERENCE

Sensory impact of skin contact on white wines characterized by descriptive analysis, time–intensity analysis and temporal dominance of sensations analysis

(2015) Martina Sokolowsky et al.   FOOD QUALITY AND PREFERENCE

Analysis of volatile phenols in alcoholic beverage by ethylene glycol-polydimethylsiloxane based stir bar sorptive extraction and gas chromatography–mass spectrometry

(2015) Qin Zhou et al.   JOURNAL OF CHROMATOGRAPHY A

Sensory-active compounds influencing wine experts' and consumers' perception of red wine intrinsic quality

(2015) María-Pilar Sáenz-Navajas et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Grape variety, aging on lees and aging in bottle after disgorging influence on volatile composition and foamability of sparkling wines

(2015) Silvia Pérez-Magariño et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characterization of the Key Aroma Compounds in Shiraz Wine by Quantitation, Aroma Reconstitution, and Omission Studies

(2014) Christine M. Mayr et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The effect of wine closures on volatile sulfur and other compounds during post-bottle ageing

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

Sensory characterisation and factors influencing quality of wines made from 18 minor varieties (Vitis vinifera L.)

(2013) Sonia García-Muñoz et al.   FOOD QUALITY AND PREFERENCE

Aroma Characterization of Chinese Rice Wine by Gas Chromatography–Olfactometry, Chemical Quantitative Analysis, and Aroma Reconstitution

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

Influence of water status on sensory profiles of Ontario Pinot noir wines

(2013) David Ledderhof et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Applications of stir-bar sorptive extraction to food analysis

(2013) Migaku Kawaguchi et al.   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

Contribution of Several Volatile Phenols and Their Glycoconjugates to Smoke-Related Sensory Properties of Red Wine

(2012) Mango Parker et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Relationships between Godello white wine sensory properties and its aromatic fingerprinting obtained by GC–MS

(2011) M. González Álvarez et al.   FOOD CHEMISTRY

Sensory properties of premium Spanish red wines and their implication in wine quality perception

(2010) M.-P. SÁENZ-NAVAJAS et al.   AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH

Volatile Composition of Merlot Wine from Different Vine Water Status

(2009) Michael C. Qian et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Interactions between Wine Volatile Compounds and Grape and Wine Matrix Components Influence Aroma Compound Headspace Partitioning

(2009) Anthony L. Robinson et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Analytical performance of three commonly used extraction methods for the gas chromatography–mass spectrometry analysis of wine volatile compounds

(2009) I. Andujar-Ortiz et al.   JOURNAL OF CHROMATOGRAPHY A

Sensory characters of Cabernet Sauvignon dry red wine from Changli County (China)

(2008) Y TAO et al.   FOOD CHEMISTRY

Application of gas chromatography–olfactometry (GC–O) in analysis and quality assessment of alcoholic beverages – A review

(2007) Beata Plutowska et al.   FOOD CHEMISTRY