Related references
Note: Only part of the references are listed.Effect of the winemaking process on the volatile composition and aromatic profile of Tempranillo Blanco wines
Belen Ayestaran et al.
FOOD CHEMISTRY (2019)
Effects of Two Different Irrigation Systems on the Amino Acid Concentrations, Volatile Composition and Sensory Profiles of Godello Musts and Wines
Jose Manuel Miras-Avalos et al.
FOODS (2019)
The Effect of Carbonic Maceration during Winemaking on the Color, Aroma and Sensory Properties of 'Muscat Hamburg' Wine
Yu-Shu Zhang et al.
MOLECULES (2019)
Characterization of the Key Aroma Compounds in Marselan Wine by Gas Chromatography-Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Tests
Jiaheng Lyu et al.
MOLECULES (2019)
Effects of Harvest Time on the Aroma of White Wines Made from Cold-Hardy Brianna and Frontenac Gris Grapes Using Headspace Solid-Phase Microextraction and Gas Chromatography-Mass Spectrometry-Olfactometry
Somchai Rice et al.
FOODS (2019)
Unveiling the lager beer volatile terpenic compounds
Cada Martins et al.
FOOD RESEARCH INTERNATIONAL (2018)
SPME Method Optimized by Box-Behnken Design for Impact Odorants in Reduced Alcohol Wines
Bithika Saha et al.
FOODS (2018)
Sensory and chemical drivers of wine minerality aroma: An application to Chablis wines
Heber Rodrigues et al.
FOOD CHEMISTRY (2017)
Sensory interactions between six common aroma vectors explain four main red wine aroma nuances
Vicente Ferreira et al.
FOOD CHEMISTRY (2016)
MetaboAnalyst 3.0-making metabolomics more meaningful
Jianguo Xia et al.
NUCLEIC ACIDS RESEARCH (2015)
Judging wine quality: Do we need experts, consumers or trained panelists?
Helene Hopfer et al.
FOOD QUALITY AND PREFERENCE (2014)
Odorous VOC emission following land application of swine manure slurry
David B. Parker et al.
ATMOSPHERIC ENVIRONMENT (2013)
Perception of wine quality according to extrinsic cues: The case of Burgundy wine consumers
Maria-Pilar Saenz-Navajas et al.
FOOD QUALITY AND PREFERENCE (2013)
Identifying the Chemical Composition Related to the Distinct Aroma Characteristics of New Zealand Sauvignon blanc Wines
Frank Benkwitz et al.
AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE (2012)
Potential odorous volatile organic compound emissions from feces and urine from cattle fed corn-based diets with wet distillers grains and solubles
Kristin E. Hales et al.
ATMOSPHERIC ENVIRONMENT (2012)
The relationship between sensory attributes and wine composition for Australian Cabernet Sauvignon wines
A. L. Robinson et al.
AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH (2011)
Relationships between Godello white wine sensory properties and its aromatic fingerprinting obtained by GC-MS
M. Gonzalez Alvarez et al.
FOOD CHEMISTRY (2011)
Flavor network and the principles of food pairing
Yong-Yeol Ahn et al.
SCIENTIFIC REPORTS (2011)
Volatile and sensory profile of organic red wines produced by different selected autochthonous and commercial Saccharomyces cerevisiae strains
R. M. Callejon et al.
ANALYTICA CHIMICA ACTA (2010)
Correlation between volatile composition and sensory properties in Spanish Albarino wines
Mar Vilanova et al.
MICROCHEMICAL JOURNAL (2010)
Volatile composition of wines from cvs. Blanco lexitimo, Agudelo and Serradelo (Vitis vinifera) grown in Betanzos (NW Spain)
Mar Vilanova et al.
JOURNAL OF THE INSTITUTE OF BREWING (2009)
Improved solid-phase extraction procedure for the isolation and in-sorbent pentafluorobenzyl alkylation of polyfunctional mercaptans Optimized procedure and analytical applications
Laura Mateo-Vivaracho et al.
JOURNAL OF CHROMATOGRAPHY A (2008)
The significance of low impact odorants in global odour perception
Danielle Ryan et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2008)
Further insights into the floral character of Touriga Nacional wines
P. Guedes de Pinho et al.
JOURNAL OF FOOD SCIENCE (2007)
The production of ethylphenols in wine by yeasts of the genera Brettanomyces and Dekkera: A review
R. Suarez et al.
FOOD CHEMISTRY (2007)
Volatile components of Zalema white wines
M. Jose Gomez-Miguez et al.
FOOD CHEMISTRY (2007)
Rapid tool for distinction of wines based on the global volatile signature
Silvia M. Rocha et al.
JOURNAL OF CHROMATOGRAPHY A (2006)
Quantitative gas chromatography-olfactometry and chemical quantitative study of the aroma of four Madeira wines
E Campo et al.
ANALYTICA CHIMICA ACTA (2006)
Effect of enzymatic aroma release on the volatile compounds of white wines presenting different aroma potentials
SM Rocha et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2005)
Volatile composition of Baga red wine assessment of the identification of the would-be impact odourants
SM Rocha et al.
ANALYTICA CHIMICA ACTA (2004)
Characterization of the aroma of a wine from Maccabeo.: Key role played by compounds with low odor activity values
A Escudero et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)
Determination of minor and trace volatile compounds in wine by solid-phase extraction and gas chromatography with mass spectrometric detection
R López et al.
JOURNAL OF CHROMATOGRAPHY A (2002)
Higher alcohols and esters production by Saccharomyces cerevisiae.: Influence of the initial oxygenation of the grape must
E Valero et al.
FOOD CHEMISTRY (2002)
Sensory and chemical changes of young white wines stored under oxygen. An assessment of the role played by aldehydes and some other important odorants
A Escudero et al.
FOOD CHEMISTRY (2002)
Fast analysis of important wine volatile compounds Development and validation of a new method based on gas chromatographic-flame ionisation detection analysis of dichloromethane microextracts
C Ortega et al.
JOURNAL OF CHROMATOGRAPHY A (2001)
Share Paper
