Assessment of Volatile Aromatic Compounds in Smoke Tainted Cabernet Sauvignon Wines Using a Low-Cost E-Nose and Machine Learning Modelling

Electronic nose for volatile organic compounds analysis in rice aging

(2021) Jinyong Xu et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Olive Oil Classification and Fraud Detection Using E-Nose and Ultrasonic System

(2021) Mohammad Reza Zarezadeh et al.   Food Analytical Methods

Integrating a Low-Cost Electronic Nose and Machine Learning Modelling to Assess Coffee Aroma Profile and Intensity

(2021) Claudia Gonzalez Viejo et al.   SENSORS

An Outlook of Recent Advances in Chemiresistive Sensor-Based Electronic Nose Systems for Food Quality and Environmental Monitoring

(2021) Alishba T. John et al.   SENSORS

Development of a low-cost e-nose to assess aroma profiles: An artificial intelligence application to assess beer quality

(2020) Claudia Gonzalez Viejo et al.   SENSORS AND ACTUATORS B-CHEMICAL

Milk Source Identification and Milk Quality Estimation Using an Electronic Nose and Machine Learning Techniques

(2020) Fanglin Mu et al.   SENSORS

Integration of a low‐cost electronic nose and a voltammetric electronic tongue for red wines identification

(2020) Fangkai Han et al.   Food Science & Nutrition

Uptake and Glycosylation of Smoke-Derived Volatile Phenols by Cabernet Sauvignon Grapes and Their Subsequent Fate during Winemaking

(2020) Colleen Szeto et al.   MOLECULES

Classification of Smoke Contaminated Cabernet Sauvignon Berries and Leaves Based on Chemical Fingerprinting and Machine Learning Algorithms

(2020) Vasiliki Summerson et al.   SENSORS

Assessment of Smoke Contamination in Grapevine Berries and Taint in Wines Due to Bushfires Using a Low-Cost E-Nose and an Artificial Intelligence Approach

(2020) Sigfredo Fuentes et al.   SENSORS

Sensory-directed characterisation of distinctive aromas of Sauternes and Viognier wines through semi-preparative liquid chromatography and gas chromatography approaches

(2020) Tracey E. Siebert et al.   JOURNAL OF CHROMATOGRAPHY A

Detection of smoke-derived compounds from bushfires in Cabernet-Sauvignon grapes, must, and wine using Near-Infrared spectroscopy and machine learning algorithms

(2020) Vasiliki Summerson et al.   OENO One

Volatile Composition, Sensory Profile, and Consumers’ Acceptance of Fondillón

(2019) Hanán Issa-Issa et al.   JOURNAL OF FOOD QUALITY

Wine quality rapid detection using a compact electronic nose system: Application focused on spoilage thresholds by acetic acid

(2019) Juan C. Rodriguez Gamboa et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Chemical characterization of aromas in beer and their effect on consumers liking

(2019) Claudia Gonzalez Viejo et al.   FOOD CHEMISTRY

Effect of Wine Matrix Composition on the Quantification of Volatile Sulfur Compounds by Headspace Solid-Phase Microextraction-Gas Chromatography-Pulsed Flame Photometric Detection

(2019) Peter M. Davis et al.   MOLECULES

New PLS analysis approach to wine volatile compounds characterization by near infrared spectroscopy (NIR)

(2018) Z. Genisheva et al.   FOOD CHEMISTRY

Reference samples guide variable selection for correlation of wine sensory and volatile profiling data

(2018) Emma Sherman et al.   FOOD CHEMISTRY

Impact of agronomic practices on grape aroma composition: a review

(2018) Hubert Alem et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Development of a Biosensory Computer Application to Assess Physiological and Emotional Responses from Sensory Panelists

(2018) Sigfredo Fuentes et al.   SENSORS

Liberation of Hydrogen Sulfide from Dicysteinyl Polysulfanes in Model Wine

(2018) Marlize Z. Bekker et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Improvement of accuracy in beer classification using transient features for electronic nose technology

(2018) Nitikarn Nimsuk   Journal of Food Measurement and Characterization

Effect of the winemaking process on the volatile composition and aromatic profile of Tempranillo Blanco wines

(2018) Belén Ayestarán et al.   FOOD CHEMISTRY

Accumulation of guaiacol glycoconjugates in fruit, leaves and shoots of Vitis vinifera cv. Monastrell following foliar applications of guaiacol or oak extract to grapevines

(2017) Ana I. Pardo-Garcia et al.   FOOD CHEMISTRY

Quantitating Organoleptic Volatile Phenols in Smoke-Exposed Vitis vinifera Berries

(2017) Matthew Noestheden et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Elusive Chemistry of Hydrogen Sulfide and Mercaptans in Wine

(2017) Vicente Ferreira et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Volatile composition of Merlot red wine and its contribution to the aroma: optimization and validation of analytical method

(2017) Stefany Grützmann Arcari et al.   TALANTA

What is the expected impact of climate change on wine aroma compounds and their precursors in grape?

(2017) Alexandre Pons et al.   OENO One

Application of sprinkler cooling within the bunch zone during ripening of Cabernet Sauvignon berries to reduce the impact of high temperature

(2016) L. Caravia et al.   AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH

Study and Modeling of the Evolution of Gas–Liquid Partitioning of Hydrogen Sulfide in Model Solutions Simulating Winemaking Fermentations

(2015) Jean-Roch Mouret et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Associations between the Sensory Attributes and Volatile Composition of Cabernet Sauvignon Wines and the Volatile Composition of the Grapes Used for Their Production

(2011) Ciarán G. Forde et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Geographical origin of Sauvignon Blanc wines predicted by mass spectrometry and metal oxide based electronic nose

(2009) Amalia Z. Berna et al.   ANALYTICA CHIMICA ACTA

Effect of timing and duration of grapevine exposure to smoke on the composition and sensory properties of wine

(2009) K.R. KENNISON et al.   AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH

Determination of fermentative volatile compounds in aged red wines by near infrared spectroscopy

(2009) Cándida Lorenzo et al.   FOOD RESEARCH INTERNATIONAL

Smoke-Derived Taint in Wine: The Release of Smoke-Derived Volatile Phenols during Fermentation of Merlot Juice following Grapevine Exposure to Smoke

(2008) Kristen R. Kennison et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY