Discrimination of Cherry Wines Based on Their Sensory Properties and Aromatic Fingerprinting using HS-SPME-GC-MS and Multivariate Analysis

Volatiles in the Lysimachia clethroides Duby by head space solid phase microextraction coupled with gas chromatography-mass spectrometry (HS- SPME-GC-MS)

(2012) Jin-Feng Wei   African Journal of Pharmacy and Pharmacology

Evaluation of sequential inoculation of Saccharomyces cerevisiae and Oenococcus oeni strains on the chemical and aromatic profiles of cherry wines

(2012) Shu Yang Sun et al.   FOOD CHEMISTRY

Evaluation of different Saccharomyces cerevisiae strains on the profile of volatile compounds and polyphenols in cherry wines

(2011) Shu Yang Sun et al.   FOOD CHEMISTRY

Comparison of aromatic and phenolic compounds in cherry wines with different cherry cultivars by HS-SPME-GC-MS and HPLC

(2011) Shu Y. Sun et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Relationship of Changes in Rotundone Content during Grape Ripening and Winemaking to Manipulation of the ‘Peppery’ Character of Wine

(2011) Lorenzo Caputi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Volatile compounds responsible for aroma of Jutrzenka liquer wine

(2011) Henryk H. Jeleń et al.   JOURNAL OF CHROMATOGRAPHY A

Characterization of odor-active compounds of various cherry wines by gas chromatography–mass spectrometry, gas chromatography–olfactometry and their correlation with sensory attributes

(2011) Yunwei Niu et al.   JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES

Discrimination of Chinese Vinegars Based on Headspace Solid-Phase Microextraction-Gas Chromatography Mass Spectrometry of Volatile Compounds and Multivariate Analysis

(2011) Zuobing Xiao et al.   JOURNAL OF FOOD SCIENCE

Analysis of volatile compounds of pineapple wine using solid-phase microextraction techniques

(2010) Jorge A. Pino et al.   FOOD CHEMISTRY

Intensity prediction of typical aroma characters of cabernet sauvignon wine in Changli County (China)

(2010) Yongsheng Tao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Aroma ageing trends in GC/MS profiles of liqueur wines

(2009) Ana C. Pereira et al.   ANALYTICA CHIMICA ACTA

Quantitative determination and characterisation of the main odourants of Mencía monovarietal red wines

(2009) R. Noguerol-Pato et al.   FOOD CHEMISTRY

Profile of Volatile Compounds in 11 Brandies by Headspace Solid-Phase Microextraction Followed by Gas Chromatography-Mass Spectrometry

(2009) Y. Zhao et al.   JOURNAL OF FOOD SCIENCE

Comparison of volatile components in fermented soybean pastes using simultaneous distillation and extraction (SDE) with sensory characterisation

(2008) S LEE et al.   FOOD CHEMISTRY