164 related articles for article (PubMed ID: 17069823)
1. Multidimensional chromatographic approach applied to the identification of novel aroma compounds in wine. Identification of ethyl cyclohexanoate, ethyl 2-hydroxy-3-methylbutyrate and ethyl 2-hydroxy-4-methylpentanoate.
Campo E; Cacho J; Ferreira V
J Chromatogr A; 2006 Dec; 1137(2):223-30. PubMed ID: 17069823
[TBL] [Abstract][Full Text] [Related]
2. Solid phase extraction, multidimensional gas chromatography mass spectrometry determination of four novel aroma powerful ethyl esters. Assessment of their occurrence and importance in wine and other alcoholic beverages.
Campo E; Cacho J; Ferreira V
J Chromatogr A; 2007 Jan; 1140(1-2):180-8. PubMed ID: 17137585
[TBL] [Abstract][Full Text] [Related]
3. Characterization of the key aroma compounds in a commercial Amontillado sherry wine by means of the sensomics approach.
Marcq P; Schieberle P
J Agric Food Chem; 2015 May; 63(19):4761-70. PubMed ID: 25921555
[TBL] [Abstract][Full Text] [Related]
4. Identification of ethyl 2-hydroxy-4-methylpentanoate in red wines, a compound involved in blackberry aroma.
Falcao LD; Lytra G; Darriet P; Barbe JC
Food Chem; 2012 May; 132(1):230-6. PubMed ID: 26434285
[TBL] [Abstract][Full Text] [Related]
5. Identification of three novel compounds in wine by means of a laboratory-constructed multidimensional gas chromatographic system.
Campo E; Ferreira V; López R; Escudero A; Cacho J
J Chromatogr A; 2006 Jul; 1122(1-2):202-8. PubMed ID: 16696989
[TBL] [Abstract][Full Text] [Related]
6. Multiple automated headspace in-tube extraction for the accurate analysis of relevant wine aroma compounds and for the estimation of their relative liquid-gas transfer rates.
Zapata J; Lopez R; Herrero P; Ferreira V
J Chromatogr A; 2012 Nov; 1266():1-9. PubMed ID: 23102525
[TBL] [Abstract][Full Text] [Related]
7. Comparison of aroma volatiles in commercial Merlot and Cabernet Sauvignon wines using gas chromatography-olfactometry and gas chromatography-mass spectrometry.
Gürbüz O; Rouseff JM; Rouseff RL
J Agric Food Chem; 2006 May; 54(11):3990-6. PubMed ID: 16719525
[TBL] [Abstract][Full Text] [Related]
8. Identification of potent odourants in wine and brewed coffee using gas chromatography-olfactometry and comprehensive two-dimensional gas chromatography.
Chin ST; Eyres GT; Marriott PJ
J Chromatogr A; 2011 Oct; 1218(42):7487-98. PubMed ID: 21741655
[TBL] [Abstract][Full Text] [Related]
9. The chemical characterization of the aroma of dessert and sparkling white wines (Pedro Ximénez, Fino, Sauternes, and Cava) by gas chromatography-olfactometry and chemical quantitative analysis.
Campo E; Cacho J; Ferreira V
J Agric Food Chem; 2008 Apr; 56(7):2477-84. PubMed ID: 18338867
[TBL] [Abstract][Full Text] [Related]
10. Characterization of the Key Aroma Compounds in a Commercial Fino and a Commercial Pedro Ximénez Sherry Wine by Application of the Sensomics Approach.
Marcq P; Schieberle P
J Agric Food Chem; 2021 May; 69(17):5125-5133. PubMed ID: 33880926
[TBL] [Abstract][Full Text] [Related]
11. Characterization of odor-active compounds of various cherry wines by gas chromatography-mass spectrometry, gas chromatography-olfactometry and their correlation with sensory attributes.
Niu Y; Zhang X; Xiao Z; Song S; Eric K; Jia C; Yu H; Zhu J
J Chromatogr B Analyt Technol Biomed Life Sci; 2011 Aug; 879(23):2287-93. PubMed ID: 21727038
[TBL] [Abstract][Full Text] [Related]
12. Gas chromatography-olfactometry and chemical quantitative study of the aroma of six premium quality spanish aged red wines.
Culleré L; Escudero A; Cacho J; Ferreira V
J Agric Food Chem; 2004 Mar; 52(6):1653-60. PubMed ID: 15030226
[TBL] [Abstract][Full Text] [Related]
13. Examples of perceptive interactions involved in specific "red-" and "black-berry" aromas in red wines.
Pineau B; Barbe JC; Van Leeuwen C; Dubourdieu D
J Agric Food Chem; 2009 May; 57(9):3702-8. PubMed ID: 19326950
[TBL] [Abstract][Full Text] [Related]
14. Evaluation of the active odorants in Amontillado sherry wines during the aging process.
Moyano L; Zea L; Moreno JA; Medina M
J Agric Food Chem; 2010 Jun; 58(11):6900-4. PubMed ID: 20465212
[TBL] [Abstract][Full Text] [Related]
15. Identification and quantification of impact odorants of aged red wines from Rioja. GC-olfactometry, quantitative GC-MS, and odor evaluation of HPLC fractions.
Aznar M; López R; Cacho JF; Ferreira V
J Agric Food Chem; 2001 Jun; 49(6):2924-9. PubMed ID: 11409988
[TBL] [Abstract][Full Text] [Related]
16. Defining the typical aroma of sherry vinegar: sensory and chemical approach.
Callejón RM; Morales ML; Ferreira AC; Troncoso AM
J Agric Food Chem; 2008 Sep; 56(17):8086-95. PubMed ID: 18651741
[TBL] [Abstract][Full Text] [Related]
17. Solid-phase microextraction and gas chromatography olfactometry analysis of successively diluted samples. A new approach of the aroma extract dilution analysis applied to the characterization of wine aroma.
Martí MP; Mestres M; Sala C; Busto O; Guasch J
J Agric Food Chem; 2003 Dec; 51(27):7861-5. PubMed ID: 14690365
[TBL] [Abstract][Full Text] [Related]
18. Impact of perceptive interactions on red wine fruity aroma.
Lytra G; Tempere S; de Revel G; Barbe JC
J Agric Food Chem; 2012 Dec; 60(50):12260-9. PubMed ID: 23214915
[TBL] [Abstract][Full Text] [Related]
19. Distribution and organoleptic impact of ethyl 2-hydroxy-4-methylpentanoate enantiomers in wine.
Lytra G; Tempere S; de Revel G; Barbe JC
J Agric Food Chem; 2012 Feb; 60(6):1503-9. PubMed ID: 22224424
[TBL] [Abstract][Full Text] [Related]
20. Main odorants in Jura flor-sherry wines. Relative contributions of sotolon, abhexon, and theaspirane-derived compounds.
Collin S; Nizet S; Claeys Bouuaert T; Despatures PM
J Agric Food Chem; 2012 Jan; 60(1):380-7. PubMed ID: 22117650
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]