158 related articles for article (PubMed ID: 33713144)
1. 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]
2. Modified proton transfer reaction mass spectrometry (PTR-MS) operating conditions for in vitro and in vivo analysis of wine aroma.
Sémon E; Arvisenet G; Guichard E; Le Quéré JL
J Mass Spectrom; 2018 Jan; 53(1):65-77. PubMed ID: 28981178
[TBL] [Abstract][Full Text] [Related]
3. 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]
4. 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]
5. Volatile compounds profiling by using proton transfer reaction-time of flight-mass spectrometry (PTR-ToF-MS). The case study of dark chocolates organoleptic differences.
Deuscher Z; Andriot I; Sémon E; Repoux M; Preys S; Roger JM; Boulanger R; Labouré H; Le Quéré JL
J Mass Spectrom; 2019 Jan; 54(1):92-119. PubMed ID: 30478865
[TBL] [Abstract][Full Text] [Related]
6. 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]
7. Non-destructive egg breed separation using advanced VOC analytical techniques HSSE-GC-MS, PTR-TOF-MS, and SIFT-MS: Assessment of performance and systems' complementarity.
Corion M; Portillo-Estrada M; Santos S; Lammertyn J; De Ketelaere B; Hertog M
Food Res Int; 2024 Jan; 176():113802. PubMed ID: 38163682
[TBL] [Abstract][Full Text] [Related]
8. 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]
9. Comparative Evaluation of Brandy de Jerez Aged in American Oak Barrels with Different Times of Use.
Valcárcel-Muñoz MJ; Guerrero-Chanivet M; García-Moreno MV; Rodríguez-Dodero MC; Guillén-Sánchez DA
Foods; 2021 Jan; 10(2):. PubMed ID: 33572649
[TBL] [Abstract][Full Text] [Related]
10. Untargeted profiling and differentiation of geographical variants of wine samples using headspace solid-phase microextraction flow-modulated comprehensive two-dimensional gas chromatography with the support of tile-based Fisher ratio analysis.
Sudol PE; Galletta M; Tranchida PQ; Zoccali M; Mondello L; Synovec RE
J Chromatogr A; 2022 Jan; 1662():462735. PubMed ID: 34936905
[TBL] [Abstract][Full Text] [Related]
11. Interactions between wine volatile compounds and grape and wine matrix components influence aroma compound headspace partitioning.
Robinson AL; Ebeler SE; Heymann H; Boss PK; Solomon PS; Trengove RD
J Agric Food Chem; 2009 Nov; 57(21):10313-22. PubMed ID: 19845354
[TBL] [Abstract][Full Text] [Related]
12. Organotin speciation in French brandies and wines by solid-phase microextraction and gas chromatography--pulsed flame photometric detection.
Heroult J; Bueno M; Potin-Gautier M; Lespes G
J Chromatogr A; 2008 Feb; 1180(1-2):122-30. PubMed ID: 18177662
[TBL] [Abstract][Full Text] [Related]
13. Influence of the use of sulfur dioxide, the distillation method, the oak wood type and the aging time on the production of brandies.
Guerrero-Chanivet M; Ortega-Gavilán F; Bagur-González MG; Valcárcel-Muñoz MJ; García-Moreno MV; Guillén-Sánchez DA
Curr Res Food Sci; 2023; 6():100486. PubMed ID: 36969564
[TBL] [Abstract][Full Text] [Related]
14. Influence of Oak Species, Toasting Degree, and Aging Time on the Differentiation of Brandies Using a Chemometrics Approach Based on Phenolic Compound UHPLC Fingerprints.
Guerrero-Chanivet M; Ortega-Gavilán F; Bagur-González MG; Valcárcel-Muñoz MJ; García-Moreno MV; Guillén-Sánchez DA
J Agric Food Chem; 2024 Jan; 72(4):1959-1968. PubMed ID: 37129181
[TBL] [Abstract][Full Text] [Related]
15. Changes in Wine Ethanol Content Due to Evaporation from Wine Glasses and Implications for Sensory Analysis.
Wollan D; Pham DT; Wilkinson KL
J Agric Food Chem; 2016 Oct; 64(40):7569-7575. PubMed ID: 27640446
[TBL] [Abstract][Full Text] [Related]
16. 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]
17. 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]
18. Aroma release from wines under dynamic conditions.
Tsachaki M; Linforth RS; Taylor AJ
J Agric Food Chem; 2009 Aug; 57(15):6976-81. PubMed ID: 19601627
[TBL] [Abstract][Full Text] [Related]
19. Grape brandy production, composition and sensory evaluation.
Tsakiris A; Kallithraka S; Kourkoutas Y
J Sci Food Agric; 2014 Feb; 94(3):404-14. PubMed ID: 24037649
[TBL] [Abstract][Full Text] [Related]
20. Biogenic volatile organic compound analyses by PTR-TOF-MS: Calibration, humidity effect and reduced electric field dependency.
Pang X
J Environ Sci (China); 2015 Jun; 32():196-206. PubMed ID: 26040746
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
