Characterization of the Key Aroma Compounds in Marselan Wine by Gas Chromatography-Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Tests

The influence of the winemaking process on the elemental composition of the Marselan red wine

(2019) Carla Eliete Iochims dos Santos et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Characterization of Key Aroma Compounds in a Commercial Rum and an Australian Red Wine by Means of a New Sensomics-Based Expert System (SEBES)—An Approach To Use Artificial Intelligence in Determining Food Odor Codes

(2019) Luca Nicolotti et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Current Status and Future Perspectives in Flavor Research: Highlights of the 11th Wartburg Symposium on Flavor Chemistry & Biology

(2018) Thomas Hofmann et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Selectivity of pigments extraction from grapes and their partial retention in the pomace during red-winemaking

(2018) Guzmán Favre et al.   FOOD CHEMISTRY

Characterization of the Key Aroma Compounds in Chinese Vidal Icewine by Gas Chromatography–Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Tests

(2017) Yue Ma et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Identification of Furaneol Glucopyranoside, the Precursor of Strawberry-like Aroma, Furaneol, in Muscat Bailey A

(2014) Kanako Sasaki et al.   AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE

Comprehensive two-dimensional gas chromatography and food sensory properties: potential and challenges

(2014) Chiara Cordero et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

Nature’s Chemical Signatures in Human Olfaction: A Foodborne Perspective for Future Biotechnology

(2014) Andreas Dunkel et al.   ANGEWANDTE CHEMIE-INTERNATIONAL EDITION

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

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

Sensomics Analysis of Key Hazelnut Odorants (Corylus avellana L. ‘Tonda Gentile’) Using Comprehensive Two-Dimensional Gas Chromatography in Combination with Time-of-Flight Mass Spectrometry (GC×GC-TOF-MS)

(2013) Johannes Kiefl et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Evaluation of Process Parameters Governing the Aroma Generation in Three Hazelnut Cultivars (Corylus avellana L.) by Correlating Quantitative Key Odorant Profiling with Sensory Evaluation

(2013) Johannes Kiefl et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Study of Sensory Interactions among Red Wine Fruity Esters in a Model Solution

(2013) Georgia Lytra et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Discrimination of brazilian red varietal wines according to their sensory descriptors

(2012) Alberto Miele et al.   CIENCIA E AGROTECNOLOGIA

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

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

Reconstitution of the Flavor Signature of Dornfelder Red Wine on the Basis of the Natural Concentrations of Its Key Aroma and Taste Compounds

(2011) Stephanie Frank et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Comparison of Odor-Active Compounds in Grapes and Wines from Vitis vinifera and Non-Foxy American Grape Species

(2011) Qun Sun et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Discrimination of Brazilian red wines according to the viticultural region, varietal, and winery origin

(2010) Alberto Miele et al.   Food Science and Technology

Effects of the Nonvolatile Matrix on the Aroma Perception of Wine

(2010) María-Pilar Sáenz-Navajas et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Comparison of the Key Aroma Compounds in Organically Grown, Raw West-African Peanuts (Arachis hypogaea) and in Ground, Pan-Roasted Meal Produced Thereof

(2008) Irene Chetschik et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The significance of low impact odorants in global odour perception

(2008) Danielle Ryan et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY