241 related articles for article (PubMed ID: 18461962)
1. Determination of rotundone, the pepper aroma impact compound, in grapes and wine.
Siebert TE; Wood C; Elsey GM; Pollnitz AP
J Agric Food Chem; 2008 May; 56(10):3745-8. PubMed ID: 18461962
[TBL] [Abstract][Full Text] [Related]
2. From wine to pepper: rotundone, an obscure sesquiterpene, is a potent spicy aroma compound.
Wood C; Siebert TE; Parker M; Capone DL; Elsey GM; Pollnitz AP; Eggers M; Meier M; Vössing T; Widder S; Krammer G; Sefton MA; Herderich MJ
J Agric Food Chem; 2008 May; 56(10):3738-44. PubMed ID: 18461961
[TBL] [Abstract][Full Text] [Related]
3. Identification and quantification of a marker compound for 'pepper' aroma and flavor in shiraz grape berries by combination of chemometrics and gas chromatography-mass spectrometry.
Parker M; Pollnitz AP; Cozzolino D; Francis IL; Herderich MJ
J Agric Food Chem; 2007 Jul; 55(15):5948-55. PubMed ID: 17580875
[TBL] [Abstract][Full Text] [Related]
4. Shiraz wines made from grape berries (Vitis vinifera) delayed in ripening by plant growth regulator treatment have elevated rotundone concentrations and "pepper" flavor and aroma.
Davies C; Nicholson EL; Böttcher C; Burbidge CA; Bastian SE; Harvey KE; Huang AC; Taylor DK; Boss PK
J Agric Food Chem; 2015 Mar; 63(8):2137-44. PubMed ID: 25661455
[TBL] [Abstract][Full Text] [Related]
5. Environmental Factors and Seasonality Affect the Concentration of Rotundone in Vitis vinifera L. cv. Shiraz Wine.
Zhang P; Howell K; Krstic M; Herderich M; Barlow EW; Fuentes S
PLoS One; 2015; 10(7):e0133137. PubMed ID: 26176692
[TBL] [Abstract][Full Text] [Related]
6. Relationship of changes in rotundone content during grape ripening and winemaking to manipulation of the 'peppery' character of wine.
Caputi L; Carlin S; Ghiglieno I; Stefanini M; Valenti L; Vrhovsek U; Mattivi F
J Agric Food Chem; 2011 May; 59(10):5565-71. PubMed ID: 21510710
[TBL] [Abstract][Full Text] [Related]
7. Effective analysis of rotundone at below-threshold levels in red and white wines using solid-phase microextraction gas chromatography/tandem mass spectrometry.
Mattivi F; Caputi L; Carlin S; Lanza T; Minozzi M; Nanni D; Valenti L; Vrhovsek U
Rapid Commun Mass Spectrom; 2011 Feb; 25(4):483-8. PubMed ID: 21259356
[TBL] [Abstract][Full Text] [Related]
8. Straightforward strategy for quantifying rotundone in wine at ngL(-1) level using solid-phase extraction and gas chromatography-quadrupole mass spectrometry. Occurrence in different varieties of spicy wines.
Culleré L; Ontañón I; Escudero A; Ferreira V
Food Chem; 2016 Sep; 206():267-73. PubMed ID: 27041325
[TBL] [Abstract][Full Text] [Related]
9. Quantitation of Rotundone in Grapefruit (Citrus paradisi) Peel and Juice by Stable Isotope Dilution Assay.
Nakanishi A; Fukushima Y; Miyazawa N; Yoshikawa K; Maeda T; Kurobayashi Y
J Agric Food Chem; 2017 Jun; 65(24):5026-5033. PubMed ID: 28560869
[TBL] [Abstract][Full Text] [Related]
10.
Kokkat JG; Shelvy S; Fayad AM; Shabeer T P A; Umadevi P; Kale R; Angadi UB; Iquebal MA; Jaiswal S; Rai A; Kumar D
J Biomol Struct Dyn; 2022 Sep; 40(14):6398-6404. PubMed ID: 33565366
[TBL] [Abstract][Full Text] [Related]
11. Cytochrome P450 CYP71BE5 in grapevine (Vitis vinifera) catalyzes the formation of the spicy aroma compound (-)-rotundone.
Takase H; Sasaki K; Shinmori H; Shinohara A; Mochizuki C; Kobayashi H; Ikoma G; Saito H; Matsuo H; Suzuki S; Takata R
J Exp Bot; 2016 Feb; 67(3):787-98. PubMed ID: 26590863
[TBL] [Abstract][Full Text] [Related]
12. A comparison of sorptive extraction techniques coupled to a new quantitative, sensitive, high throughput GC-MS/MS method for methoxypyrazine analysis in wine.
Hjelmeland AK; Wylie PL; Ebeler SE
Talanta; 2016 Feb; 148():336-45. PubMed ID: 26653458
[TBL] [Abstract][Full Text] [Related]
13. Production of the pepper aroma compound, (-)-rotundone, by aerial oxidation of α-guaiene.
Huang AC; Burrett S; Sefton MA; Taylor DK
J Agric Food Chem; 2014 Nov; 62(44):10809-15. PubMed ID: 25307830
[TBL] [Abstract][Full Text] [Related]
14. (E)-1-(2,3,6-trimethylphenyl)buta-1,3-diene: a potent grape-derived odorant in wine.
Janusz A; Capone DL; Puglisi CJ; Perkins MV; Elsey GM; Sefton MA
J Agric Food Chem; 2003 Dec; 51(26):7759-63. PubMed ID: 14664541
[TBL] [Abstract][Full Text] [Related]
15. Facile gas chromatography-tandem mass spectrometry stable isotope dilution method for the quantification of sesquiterpenes in grape.
Duhamel N; Slaghenaufi D; Pilkington LI; Herbst-Johnstone M; Larcher R; Barker D; Fedrizzi B
J Chromatogr A; 2018 Feb; 1537():91-98. PubMed ID: 29352581
[TBL] [Abstract][Full Text] [Related]
16. Comparison of odor-active compounds in grapes and wines from vitis vinifera and non-foxy American grape species.
Sun Q; Gates MJ; Lavin EH; Acree TE; Sacks GL
J Agric Food Chem; 2011 Oct; 59(19):10657-64. PubMed ID: 21879766
[TBL] [Abstract][Full Text] [Related]
17. Contribution of dimethyl sulfide to the aroma of Syrah and Grenache Noir wines and estimation of its potential in grapes of these varieties.
Segurel MA; Razungles AJ; Riou C; Salles M; Baumes RL
J Agric Food Chem; 2004 Nov; 52(23):7084-93. PubMed ID: 15537322
[TBL] [Abstract][Full Text] [Related]
18. Characterization of the key aroma compounds in Shiraz wine by quantitation, aroma reconstitution, and omission studies.
Mayr CM; Geue JP; Holt HE; Pearson WP; Jeffery DW; Francis IL
J Agric Food Chem; 2014 May; 62(20):4528-36. PubMed ID: 24745791
[TBL] [Abstract][Full Text] [Related]
19. Investigation of 'stone fruit' aroma in Chardonnay, Viognier and botrytis Semillon wines.
Siebert TE; Barter SR; de Barros Lopes MA; Herderich MJ; Francis IL
Food Chem; 2018 Aug; 256():286-296. PubMed ID: 29606450
[TBL] [Abstract][Full Text] [Related]
20. Within-Vineyard, Within-Vine, and Within-Bunch Variability of the Rotundone Concentration in Berries of Vitis vinifera L. cv. Shiraz.
Zhang P; Barlow S; Krstic M; Herderich M; Fuentes S; Howell K
J Agric Food Chem; 2015 May; 63(17):4276-83. PubMed ID: 25891266
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]