110 related articles for article (PubMed ID: 20527953)
1. Differences in the volatile compositions of French labeled brandies (Armagnac, Calvados, Cognac, and Mirabelle) using GC-MS and PLS-DA.
Ledauphin J; Le Milbeau C; Barillier D; Hennequin D
J Agric Food Chem; 2010 Jul; 58(13):7782-93. PubMed ID: 20527953
[TBL] [Abstract][Full Text] [Related]
2. Characterization and differentiation of sherry brandies using their aromatic profile.
Durán Guerrero E; Cejudo Bastante MJ; Castro Mejías R; Natera Marín R; García Barroso C
J Agric Food Chem; 2011 Mar; 59(6):2410-5. PubMed ID: 21344853
[TBL] [Abstract][Full Text] [Related]
3. Identification of trace volatile compounds in freshly distilled Calvados and Cognac using preparative separations coupled with gas chromatography-mass spectrometry.
Ledauphin J; Saint-Clair JF; Lablanquie O; Guichard H; Founier N; Guichard E; Barillier D
J Agric Food Chem; 2004 Aug; 52(16):5124-34. PubMed ID: 15291485
[TBL] [Abstract][Full Text] [Related]
4. Profile of volatile compounds in 11 brandies by headspace solid-phase microextraction followed by gas chromatography-mass spectrometry.
Zhao Y; Xu Y; Li J; Fan W; Jiang W
J Food Sci; 2009 Mar; 74(2):C90-9. PubMed ID: 19323737
[TBL] [Abstract][Full Text] [Related]
5. Quantitation, Organoleptic Contribution, and Potential Origin of Diethyl Acetals Formed from Various Aldehydes in Cognac.
Thibaud F; Shinkaruk S; Darriet P
J Agric Food Chem; 2019 Mar; 67(9):2617-2625. PubMed ID: 30777432
[TBL] [Abstract][Full Text] [Related]
6. Discrimination of French wine brandy origin by PTR-MS headspace analysis using ethanol ionization and sensory assessment.
Malfondet N; Brunerie P; Le Quéré JL
Anal Bioanal Chem; 2021 May; 413(12):3349-3368. PubMed ID: 33713144
[TBL] [Abstract][Full Text] [Related]
7. The Impact of Type of Brandy on the Volatile Aroma Compounds and Sensory Properties of Grape Brandy in Montenegro.
Raičević D; Popović T; Jančić D; Šuković D; Pajović-Šćepanović R
Molecules; 2022 May; 27(9):. PubMed ID: 35566323
[TBL] [Abstract][Full Text] [Related]
8. Volatile and sensory profile of organic red wines produced by different selected autochthonous and commercial Saccharomyces cerevisiae strains.
Callejon RM; Clavijo A; Ortigueira P; Troncoso AM; Paneque P; Morales ML
Anal Chim Acta; 2010 Feb; 660(1-2):68-75. PubMed ID: 20103145
[TBL] [Abstract][Full Text] [Related]
9. Characterization of volatile substances in apples from Rosaceae family by headspace solid-phase microextraction followed by GC-qMS.
Ferreira L; Perestrelo R; Caldeira M; Câmara JS
J Sep Sci; 2009 Jun; 32(11):1875-88. PubMed ID: 19425016
[TBL] [Abstract][Full Text] [Related]
10. Evolution of Volatile Compounds during the Distillation of Cognac Spirit.
Awad P; Athès V; Decloux ME; Ferrari G; Snakkers G; Raguenaud P; Giampaoli P
J Agric Food Chem; 2017 Sep; 65(35):7736-7748. PubMed ID: 28756673
[TBL] [Abstract][Full Text] [Related]
11. Analytical performance of three commonly used extraction methods for the gas chromatography-mass spectrometry analysis of wine volatile compounds.
Andujar-Ortiz I; Moreno-Arribas MV; Martín-Alvarez PJ; Pozo-Bayón MA
J Chromatogr A; 2009 Oct; 1216(43):7351-7. PubMed ID: 19732903
[TBL] [Abstract][Full Text] [Related]
12. Analysis of volatile profiles of fermenting grape must by headspace solid-phase dynamic extraction coupled with gas chromatography-mass spectrometry (HS-SPDE GC-MS): novel application to investigate problem fermentations.
Malherbe S; Watts V; Nieuwoudt HH; Bauer FF; du Toit M
J Agric Food Chem; 2009 Jun; 57(12):5161-6. PubMed ID: 19469561
[TBL] [Abstract][Full Text] [Related]
13. In-depth search focused on furans, lactones, volatile phenols, and acetals as potential age markers of Madeira wines by comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometry combined with solid phase microextraction.
Perestrelo R; Barros AS; Câmara JS; Rocha SM
J Agric Food Chem; 2011 Apr; 59(7):3186-204. PubMed ID: 21375340
[TBL] [Abstract][Full Text] [Related]
14. Cyclic polyalcohols: fingerprints to identify the botanical origin of natural woods used in wine aging.
Alañón ME; Díaz-Maroto MC; Díaz-Maroto IJ; Vila-Lameiro P; Pérez-Coello MS
J Agric Food Chem; 2011 Feb; 59(4):1269-74. PubMed ID: 21250693
[TBL] [Abstract][Full Text] [Related]
15. Wine metabolomics: objective measures of sensory properties of semillon from GC-MS profiles.
Schmidtke LM; Blackman JW; Clark AC; Grant-Preece P
J Agric Food Chem; 2013 Dec; 61(49):11957-67. PubMed ID: 24215513
[TBL] [Abstract][Full Text] [Related]
16. The effects of maturity on chilli pepper volatile components determined by SDE, GC-MS and HPLC.
Liu R; Xiong K; Dai X; Wang L; Liu Z; Xue W
Nat Prod Commun; 2010 Jun; 5(6):985-90. PubMed ID: 20614840
[TBL] [Abstract][Full Text] [Related]
17. Stir bar sorptive extraction combined with GC-MS analysis and chemometric methods for the classification of South African Wines according to the volatile composition.
Tredoux A; de Villiers A; Májek P; Lynen F; Crouch A; Sandra P
J Agric Food Chem; 2008 Jun; 56(12):4286-96. PubMed ID: 18491916
[TBL] [Abstract][Full Text] [Related]
18. Volatile composition of Merlot wine from different vine water status.
Qian MC; Fang Y; Shellie K
J Agric Food Chem; 2009 Aug; 57(16):7459-63. PubMed ID: 19627143
[TBL] [Abstract][Full Text] [Related]
19. Two-dimensional gas chromatographic profiling as a tool for a rapid screening of the changes in volatile composition occurring due to microoxygenation of red wines.
Schmarr HG; Bernhardt J; Fischer U; Stephan A; Müller P; Durner D
Anal Chim Acta; 2010 Jul; 672(1-2):114-23. PubMed ID: 20579499
[TBL] [Abstract][Full Text] [Related]
20. Sensory and chemical modifications of wine-brandy aged with chestnut and oak wood fragments in comparison to wooden barrels.
Caldeira I; Anjos O; Portal V; Belchior AP; Canas S
Anal Chim Acta; 2010 Feb; 660(1-2):43-52. PubMed ID: 20103142
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]