649 related articles for article (PubMed ID: 30857688)
1. Characterization and differentiation of key odor-active compounds of 'Beibinghong' icewine and dry wine by gas chromatography-olfactometry and aroma reconstitution.
Lan YB; Xiang XF; Qian X; Wang JM; Ling MQ; Zhu BQ; Liu T; Sun LB; Shi Y; Reynolds AG; Duan CQ
Food Chem; 2019 Jul; 287():186-196. PubMed ID: 30857688
[TBL] [Abstract][Full Text] [Related]
2. Characterization of key odor-active compounds in sweet Petit Manseng (Vitis vinifera L.) wine by gas chromatography-olfactometry, aroma reconstitution, and omission tests.
Lan Y; Guo J; Qian X; Zhu B; Shi Y; Wu G; Duan C
J Food Sci; 2021 Apr; 86(4):1258-1272. PubMed ID: 33733488
[TBL] [Abstract][Full Text] [Related]
3. Characterization of the Key Aroma Compounds in Chinese Vidal Icewine by Gas Chromatography-Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Tests.
Ma Y; Tang K; Xu Y; Li JM
J Agric Food Chem; 2017 Jan; 65(2):394-401. PubMed ID: 28025882
[TBL] [Abstract][Full Text] [Related]
4. Decoding the aroma characteristics of icewine by partial least-squares regression, aroma reconstitution, and omission studies.
Qian X; Ling M; Sun Y; Han F; Shi Y; Duan C; Lan Y
Food Chem; 2024 May; 440():138226. PubMed ID: 38141438
[TBL] [Abstract][Full Text] [Related]
5. Characterization of odor-active compounds in the head, heart, and tail fractions of freshly distilled spirit from Spine grape (Vitis davidii Foex) wine by gas chromatography-olfactometry and gas chromatography-mass spectrometry.
Xiang XF; Lan YB; Gao XT; Xie H; An ZY; Lv ZH; Yin-Shi ; Duan CQ; Wu GF
Food Res Int; 2020 Nov; 137():109388. PubMed ID: 33233090
[TBL] [Abstract][Full Text] [Related]
6. Harvest date effects on aroma compounds in aged Riesling icewines.
Khairallah R; Reynolds AG; Bowen AJ
J Sci Food Agric; 2016 Oct; 96(13):4398-409. PubMed ID: 26831038
[TBL] [Abstract][Full Text] [Related]
7. Characterization of the Key Aroma Compounds in Marselan Wine by Gas Chromatography-Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Tests.
Lyu J; Ma Y; Xu Y; Nie Y; Tang K
Molecules; 2019 Aug; 24(16):. PubMed ID: 31426361
[TBL] [Abstract][Full Text] [Related]
8. Modulating the formation of Meili wine aroma by prefermentative freezing process.
Peng CT; Wen Y; Tao YS; Lan YY
J Agric Food Chem; 2013 Feb; 61(7):1542-53. PubMed ID: 23330536
[TBL] [Abstract][Full Text] [Related]
9. Characterization of the Key Aroma Compounds in Chinese Syrah Wine by Gas Chromatography-Olfactometry-Mass Spectrometry and Aroma Reconstitution Studies.
Zhao P; Gao J; Qian M; Li H
Molecules; 2017 Jun; 22(7):. PubMed ID: 28672781
[TBL] [Abstract][Full Text] [Related]
10. 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]
11. Odor potency of aroma compounds in Riesling and Vidal blanc table wines and icewines by gas chromatography-olfactometry-mass spectrometry.
Bowen AJ; Reynolds AG
J Agric Food Chem; 2012 Mar; 60(11):2874-83. PubMed ID: 22324474
[TBL] [Abstract][Full Text] [Related]
12. Revealing the Usefulness of Aroma Networks to Explain Wine Aroma Properties: A Case Study of Portuguese Wines.
Petronilho S; Lopez R; Ferreira V; Coimbra MA; Rocha SM
Molecules; 2020 Jan; 25(2):. PubMed ID: 31936556
[TBL] [Abstract][Full Text] [Related]
13. 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]
14. 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]
15. Aromatic characterization of traditional Chinese wine Msalais by partial least-square regression analysis based on sensory quantitative descriptive and odor active values, aroma extract dilution analysis, and aroma recombination and omission tests.
Zhu LX; Zhang MM; Xiang XF; Lan YB; Shi Y; Duan CQ; Zhang RL
Food Chem; 2021 Nov; 361():129781. PubMed ID: 34052592
[TBL] [Abstract][Full Text] [Related]
16. Aroma characterization of chinese rice wine by gas chromatography-olfactometry, chemical quantitative analysis, and aroma reconstitution.
Chen S; Xu Y; Qian MC
J Agric Food Chem; 2013 Nov; 61(47):11295-302. PubMed ID: 24099139
[TBL] [Abstract][Full Text] [Related]
17. Volatile Compounds Related to 'Stone Fruit' Aroma Attributes in Viognier and Chardonnay Wines.
Siebert TE; Barker A; Pearson W; Barter SR; de Barros Lopes MA; Darriet P; Herderich MJ; Francis IL
J Agric Food Chem; 2018 Mar; 66(11):2838-2850. PubMed ID: 29485286
[TBL] [Abstract][Full Text] [Related]
18. Study of the changes in volatile compounds, aroma and sensory attributes during the production process of sparkling wine by traditional method.
Ubeda C; Kania-Zelada I; Del Barrio-Galán R; Medel-Marabolí M; Gil M; Peña-Neira Á
Food Res Int; 2019 May; 119():554-563. PubMed ID: 30884689
[TBL] [Abstract][Full Text] [Related]
19. Volatile aroma compounds in wines from Chinese wild/hybrid species.
Wei Z; Liu X; Huang Y; Lu J; Zhang Y
J Food Biochem; 2019 Oct; 43(10):e12684. PubMed ID: 31608471
[TBL] [Abstract][Full Text] [Related]
20. Chemosensory characteristics of regional Vidal icewines from China and Canada.
Huang L; Ma Y; Tian X; Li JM; Li LX; Tang K; Xu Y
Food Chem; 2018 Sep; 261():66-74. PubMed ID: 29739607
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]