313 related articles for article (PubMed ID: 26434285)
1. 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]
2. 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]
3. 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]
4. 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]
5. Screening of key odorants and anthocyanin compounds of cv. Okuzgozu (Vitis vinifera L.) red wines with a free run and pressed pomace using GC-MS-Olfactometry and LC-MS-MS.
Tetik MA; Sevindik O; Kelebek H; Selli S
J Mass Spectrom; 2018 May; 53(5):444-454. PubMed ID: 29469168
[TBL] [Abstract][Full Text] [Related]
6. Sensory-directed characterisation of distinctive aromas of Sauternes and Viognier wines through semi-preparative liquid chromatography and gas chromatography approaches.
Siebert TE; Stamatopoulos P; Francis IL; Darriet P
J Chromatogr A; 2021 Jan; 1637():461803. PubMed ID: 33383243
[TBL] [Abstract][Full Text] [Related]
7. 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]
8. Aroma profile of malbec red wines from La Mancha region: Chemical and sensory characterization.
Sánchez-Palomo E; Trujillo M; García Ruiz A; González Viñas MA
Food Res Int; 2017 Oct; 100(Pt 1):201-208. PubMed ID: 28873679
[TBL] [Abstract][Full Text] [Related]
9. 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]
10. Study of sensory interactions among red wine fruity esters in a model solution.
Lytra G; Tempere S; Le Floch A; de Revel G; Barbe JC
J Agric Food Chem; 2013 Sep; 61(36):8504-13. PubMed ID: 23984708
[TBL] [Abstract][Full Text] [Related]
11. Analytical and sensorial characterization of the aroma of wines produced with sour rotten grapes using GC-O and GC-MS: identification of key aroma compounds.
Barata A; Campo E; Malfeito-Ferreira M; Loureiro V; Cacho J; Ferreira V
J Agric Food Chem; 2011 Mar; 59(6):2543-53. PubMed ID: 21348497
[TBL] [Abstract][Full Text] [Related]
12. 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]
13. 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]
14. Identification of a new lactone contributing to overripe orange aroma in Bordeaux dessert wines via perceptual interaction phenomena.
Stamatopoulos P; Frérot E; Tempère S; Pons A; Darriet P
J Agric Food Chem; 2014 Mar; 62(12):2469-78. PubMed ID: 24559261
[TBL] [Abstract][Full Text] [Related]
15. 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]
16. 2-bromo-4-methylphenol, a compound responsible for iodine off-flavor in wines.
Barbe JC; Tempere S; Riquier L; Lytra G; Marchand S; de Revel G
J Agric Food Chem; 2014 Dec; 62(48):11620-7. PubMed ID: 25412017
[TBL] [Abstract][Full Text] [Related]
17. Effect of maceration time on free and bound volatiles of red wines from cv. Karaoğlan (Vitis vinifera L.) grapes grown in Arapgir, Turkey.
Yilmaztekin M; Kocabey N; Hayaloglu AA
J Food Sci; 2015 Mar; 80(3):C556-63. PubMed ID: 25677953
[TBL] [Abstract][Full Text] [Related]
18. Methyl Salicylate, an Odor-Active Compound in Bordeaux Red Wines Produced without Sulfites Addition.
Pelonnier-Magimel E; Lytra G; Franc C; Farris L; Darriet P; Barbe JC
J Agric Food Chem; 2022 Oct; 70(39):12587-12595. PubMed ID: 36129228
[TBL] [Abstract][Full Text] [Related]
19. Distribution and Organoleptic Impact of Ethyl 3-Hydroxybutanoate Enantiomers in Wine.
Lytra G; Cameleyre M; Tempere S; Barbe JC
J Agric Food Chem; 2015 Dec; 63(48):10484-91. PubMed ID: 26587875
[TBL] [Abstract][Full Text] [Related]
20. Sensory, olfactometry and comprehensive two-dimensional gas chromatography analyses as appropriate tools to characterize the effects of vine management on wine aroma.
Nicolli KP; Biasoto ACT; Souza-Silva ÉA; Guerra CC; Dos Santos HP; Welke JE; Zini CA
Food Chem; 2018 Mar; 243():103-117. PubMed ID: 29146315
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]