Applications of Solid-Phase Microextraction and Gas Chromatography/Mass Spectrometry (SPME-GC/MS) in the Study of Grape and Wine Volatile Compounds

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

Factors Influencing the Aroma Composition of Chardonnay Wines

(2014) Joanna M. Gambetta et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Origins of Grape and Wine Aroma. Part 1. Chemical Components and Viticultural Impacts

(2013) A. L. Robinson et al.   AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE

SPME – Quo vadis?

(2012) Barbara Bojko et al.   ANALYTICA CHIMICA ACTA

Volatile characterization by multivariate optimization of headspace-solid phase microextraction and sensorial evaluation of chardonnay base wines

(2012) Juliane E. Welke et al.   JOURNAL OF THE BRAZILIAN CHEMICAL SOCIETY

HS-SPME/GC-MS and chemometrics for volatile composition of Chinese traditional aromatic vinegar in the Zhenjiang region

(2012) Yong-Jian Yu et al.   JOURNAL OF THE INSTITUTE OF BREWING

Solid phase extraction in combination with comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry for the detailed investigation of volatiles in South African red wines

(2011) Berhane T. Weldegergis et al.   ANALYTICA CHIMICA ACTA

Determination of aldehydes as pentafluorobenzyl derivatives in grape pomace distillates by HS-SPME-GC/MS

(2011) Cristina López-Vázquez et al.   FOOD CHEMISTRY

Aroma potential of Brancellao grapes from different cluster positions

(2011) R. Noguerol-Pato et al.   FOOD CHEMISTRY

Comparative study of aroma profile and phenolic content of Montepulciano monovarietal red wines from the Marches and Abruzzo regions of Italy using HS-SPME–GC–MS and HPLC–MS

(2011) Gianni Sagratini et al.   FOOD CHEMISTRY

Development, validation and application of a specific method for the quantitative determination of wine esters by headspace-solid-phase microextraction-gas chromatography–mass spectrometry

(2010) Guillaume Antalick et al.   FOOD CHEMISTRY

A solid-phase microextraction gas chromatography/ion trap tandem mass spectrometry method for simultaneous determination of ‘foxy smelling compounds’ and 3-alkyl-2-methoxypyrazines in grape juice

(2010) Annarita Panighel et al.   RAPID COMMUNICATIONS IN MASS SPECTROMETRY

Comparison of extraction techniques and mass spectrometric ionization modes in the analysis of wine volatile carbonyls

(2009) Julián Zapata et al.   ANALYTICA CHIMICA ACTA

Changes in Chemical Composition of a Red Wine Aged in Acacia, Cherry, Chestnut, Mulberry, and Oak Wood Barrels

(2009) Mirko De Rosso et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Application of solid phase extraction techniques to analyse volatile compounds in wines and other enological products

(2008) Remedios Castro et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Identification of Grape Juice Aroma Volatiles and Attractiveness to the Mexican Fruit Fly (Diptera: Tephritidae)

(2008) Michelle J. Massa et al.   FLORIDA ENTOMOLOGIST

Volatile Compound and Sensory Analysis for the Characterization of an Italian White Wine from “Inzolia” Grapes

(2008) Antonella Verzera et al.   Food Analytical Methods

Statistical differentiation of wines of different geographic origin and aged in barrel according to some volatile components and ethylphenols

(2008) T. Garde-Cerdán et al.   FOOD CHEMISTRY

Determination of 3-Alkyl-2-methoxypyrazines in Lady Beetle-Infested Wine by Solid-Phase Microextraction Headspace Sampling

(2008) Tederson Luiz Galvan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Quantitative analysis of 3-alkyl-2-methoxypyrazines in juice and wine using stable isotope labelled internal standard assay

(2008) Y.S. Kotseridis et al.   JOURNAL OF CHROMATOGRAPHY A