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

Metabolic Products of Linalool and Modulation of GABAA Receptors

(2017) Sinem Milanos et al.   Frontiers in Chemistry

Fragrant Sesquiterpene Ketones as Trace Constituents in Frankincense Volatile Oil of Boswellia sacra

(2016) Johannes Niebler et al.   JOURNAL OF NATURAL PRODUCTS

Chemical Composition ofPinus sibirica(Pinaceae)

(2015) Artem D. Rogachev et al.   CHEMISTRY & BIODIVERSITY

Aroma Potential of Oak Battens Prepared from Decommissioned Oak Barrels

(2015) Sijing Li et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of oxidising and reducing agents on the release of volatile organic compounds (VOCs) from strands made of Scots pine (Pinus sylvestris L.)

(2015) Edmone Roffael et al.   WOOD SCIENCE AND TECHNOLOGY

Variation of Extractable Compounds and Lignin Contents in Wood Fragments Used in the Aging of Wine Brandies

(2014) Ofélia Anjos et al.   BioResources

Headspace solid-phase micro extraction coupled to comprehensive two-dimensional with time-of-flight mass spectrometry applied to the evaluation of Nebbiolo-based wine volatile aroma during ageing

(2013) Matteo Bordiga et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Characterization by gas chromatography–olfactometry of the most odor-active compounds in extracts prepared from acacia, chestnut, cherry, ash and oak woods

(2013) Laura Culleré et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

GABAAreceptor modulation by terpenoids fromSideritisextracts

(2013) Artur Kessler et al.   MOLECULAR NUTRITION & FOOD RESEARCH

GABAA receptor modulation by the volatile fractions of Sideritis species used as ‘Greek’ or ‘Turkish’ mountain tea

(2012) Artur Kessler et al.   FLAVOUR AND FRAGRANCE JOURNAL

Phenolic compounds and sensorial characterization of wines aged with alternative to barrel products made of Spanish oak wood (Quercus pyrenaica Willd.)

(2012) L Gallego et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Effect of size, seasoning and toasting in the volatile compounds in toasted oak wood and in a red wine treated with them

(2009) B. Fernández de Simón et al.   ANALYTICA CHIMICA ACTA

Extraction of volatile and semi-volatile components from oak wood used for aging wine by miniaturised pressurised liquid technique

(2009) Maria Elena Alañón et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Odor-Active Compounds in Cardboard

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

Synergistic Mixture Interactions in Detection of Perithreshold Odors by Humans

(2008) T. Miyazawa et al.   CHEMICAL SENSES

Aroma-active compounds of American, French, Hungarian and Russian oak woods, studied by GC–MS and GC–O

(2008) M. Consuelo Díaz-Maroto et al.   FLAVOUR AND FRAGRANCE JOURNAL

Volatile Compounds and Sensorial Characterization of Wines from Four Spanish Denominations of Origin, Aged in Spanish Rebollo (Quercus pyrenaicaWilld.) Oak Wood Barrels

(2008) Brígida Fernández de Simón et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Chemical compounds released from five different woods used to make barrels for aging wines and spirits: volatile compounds and polyphenols

(2008) Mirko De Rosso et al.   WOOD SCIENCE AND TECHNOLOGY