649 related articles for article (PubMed ID: 30857688)
21. Chemical and Sensory Characterization of Xinomavro Red Wine Using Grapes from Protected Designations of Northern Greece.
Goulioti E; Jeffery DW; Kanapitsas A; Lola D; Papadopoulos G; Bauer A; Kotseridis Y
Molecules; 2023 Jun; 28(13):. PubMed ID: 37446678
[TBL] [Abstract][Full Text] [Related]
22. Characterization of the Key Aroma Compounds in Five Varieties of Mandarins by Gas Chromatography-Olfactometry, Odor Activity Values, Aroma Recombination, and Omission Analysis.
Xiao Z; Wu Q; Niu Y; Wu M; Zhu J; Zhou X; Chen X; Wang H; Li J; Kong J
J Agric Food Chem; 2017 Sep; 65(38):8392-8401. PubMed ID: 28885016
[TBL] [Abstract][Full Text] [Related]
23. Characterization of ester odorants of apple juice by gas chromatography-olfactometry, quantitative measurements, odour threshold, aroma intensity and electronic nose.
Niu Y; Wang R; Xiao Z; Zhu J; Sun X; Wang P
Food Res Int; 2019 Jun; 120():92-101. PubMed ID: 31000313
[TBL] [Abstract][Full Text] [Related]
24. The aroma of La Mancha Chelva wines: Chemical and sensory characterization.
Sánchez-Palomo E; Delgado JA; Ferrer MA; Viñas MAG
Food Res Int; 2019 May; 119():135-142. PubMed ID: 30884641
[TBL] [Abstract][Full Text] [Related]
25. Volatile compounds responsible for aroma of Jutrzenka liquer wine.
Jeleń HH; Majcher M; Dziadas M; Zawirska-Wojtasiak R; Czaczyk K; Wąsowicz E
J Chromatogr A; 2011 Oct; 1218(42):7566-73. PubMed ID: 21831389
[TBL] [Abstract][Full Text] [Related]
26. Volatile profile and aroma potential of tropical Syrah wines elaborated in different maturation and maceration times using comprehensive two-dimensional gas chromatography and olfactometry.
Aith Barbará J; Primieri Nicolli K; Souza-Silva ÉA; Camarão Telles Biasoto A; Welke JE; Alcaraz Zini C
Food Chem; 2020 Mar; 308():125552. PubMed ID: 31677598
[TBL] [Abstract][Full Text] [Related]
27. Aroma compounds and characteristics of noble-rot wines of Chardonnay grapes artificially botrytized in the vineyard.
Wang XJ; Tao YS; Wu Y; An RY; Yue ZY
Food Chem; 2017 Jul; 226():41-50. PubMed ID: 28254017
[TBL] [Abstract][Full Text] [Related]
28. Characterization of key aroma compounds from different rose essential oils using gas chromatography-mass spectrometry, gas chromatography-olfactometry and partial least squares regression.
Xiao Z; Luo J; Niu Y; Wu M
Nat Prod Res; 2018 Jul; 32(13):1567-1572. PubMed ID: 29067827
[TBL] [Abstract][Full Text] [Related]
29. Evaluation of the perceptual interaction among ester aroma compounds in cherry wines by GC-MS, GC-O, odor threshold and sensory analysis: An insight at the molecular level.
Niu Y; Wang P; Xiao Z; Zhu J; Sun X; Wang R
Food Chem; 2019 Mar; 275():143-153. PubMed ID: 30724180
[TBL] [Abstract][Full Text] [Related]
30. 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]
31. 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]
32. 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]
33. Effect of Different Clarification Treatments on the Volatile Composition and Aromatic Attributes of 'Italian Riesling' Icewine.
Ma TZ; Gong PF; Lu RR; Zhang B; Morata A; Han SY
Molecules; 2020 Jun; 25(11):. PubMed ID: 32521617
[TBL] [Abstract][Full Text] [Related]
34. Characterization of key aroma compounds in Chinese rice wine using gas chromatography-mass spectrometry and gas chromatography-olfactometry.
Yu H; Xie T; Xie J; Ai L; Tian H
Food Chem; 2019 Sep; 293():8-14. PubMed ID: 31151652
[TBL] [Abstract][Full Text] [Related]
35. Aroma profile of Garnacha Tintorera-based sweet wines by chromatographic and sensorial analyses.
Noguerol-Pato R; González-Álvarez M; González-Barreiro C; Cancho-Grande B; Simal-Gándara J
Food Chem; 2012 Oct; 134(4):2313-25. PubMed ID: 23442690
[TBL] [Abstract][Full Text] [Related]
36. Analytical and sensory characterization of the aroma of "Langhe D.O.C. Nebbiolo" wines: influence of the prefermentative cold maceration with dry ice.
Petrozziello M; Guaita M; Motta S; Panero L; Bosso A
J Food Sci; 2011 May; 76(4):C525-34. PubMed ID: 22417331
[TBL] [Abstract][Full Text] [Related]
37. Assessing the contribution of odor-active compounds in icewine considering odor mixture-induced interactions through gas chromatography-olfactometry and Olfactoscan.
Ma Y; Béno N; Tang K; Li Y; Simon M; Xu Y; Thomas-Danguin T
Food Chem; 2022 Sep; 388():132991. PubMed ID: 35460965
[TBL] [Abstract][Full Text] [Related]
38. Aroma modulation of Cabernet Gernischt dry red wine by optimal enzyme treatment strategy in winemaking.
Sun WX; Hu K; Zhang JX; Zhu XL; Tao YS
Food Chem; 2018 Apr; 245():1248-1256. PubMed ID: 29287349
[TBL] [Abstract][Full Text] [Related]
39. Changes in physico-chemical and volatile aroma compound composition of Gewürztraminer wine as a result of late and ice harvest.
Lukić I; Radeka S; Grozaj N; Staver M; Peršurić Đ
Food Chem; 2016 Apr; 196():1048-57. PubMed ID: 26593588
[TBL] [Abstract][Full Text] [Related]
40. Comparison of aroma-active volatiles and their sensory characteristics of mangosteen wines prepared by Saccharomyces cerevisiae with GC-olfactometry and principal component analysis.
Xiao ZB; Liu JH; Chen F; Wang LY; Niu YW; Feng T; Zhu JC
Nat Prod Res; 2015; 29(7):656-62. PubMed ID: 25428208
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]
