172 related articles for article (PubMed ID: 37625117)
1. Development of a New Method for the Quantitative Analysis of Aroma Compounds Potentially Related to the Fruity Aroma of Red Wines.
Garbay J; Cameleyre M; Riquier L; Barbe JC; Lytra G
J Agric Food Chem; 2023 Sep; 71(35):13066-13078. PubMed ID: 37625117
[TBL] [Abstract][Full Text] [Related]
2. 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]
3. Olfactory Impact of Higher Alcohols on Red Wine Fruity Ester Aroma Expression in Model Solution.
Cameleyre M; Lytra G; Tempere S; Barbe JC
J Agric Food Chem; 2015 Nov; 63(44):9777-88. PubMed ID: 26529563
[TBL] [Abstract][Full Text] [Related]
4. How do esters and dimethyl sulphide concentrations affect fruity aroma perception of red wine? Demonstration by dynamic sensory profile evaluation.
Lytra G; Tempere S; Marchand S; de Revel G; Barbe JC
Food Chem; 2016 Mar; 194():196-200. PubMed ID: 26471544
[TBL] [Abstract][Full Text] [Related]
5. Characterisation of free and glycosidically bound aroma compounds of La Mancha Verdejo white wines.
Sánchez-Palomo E; Alonso-Villegas R; González Viñas MA
Food Chem; 2015 Apr; 173():1195-202. PubMed ID: 25466143
[TBL] [Abstract][Full Text] [Related]
6. 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]
7. Effect of saliva esterase activity on ester solutions and possible consequences for the in-mouth ester release during wine intake.
Pérez-Jiménez M; Rocha-Alcubilla N; Pozo-Bayón MÁ
J Texture Stud; 2019 Feb; 50(1):62-70. PubMed ID: 30267419
[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. Decoding the Identity of Pinot Gris and Pinot Noir Wines: A Comprehensive Chemometric Fusion of Sensory (from Dual Panel) and Chemical Analysis.
Darnal A; Poggesi S; Longo E; Arbore A; Boselli E
Foods; 2023 Dec; 13(1):. PubMed ID: 38201046
[TBL] [Abstract][Full Text] [Related]
10. 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]
11. Analytical characterization of the aroma of five premium red wines. Insights into the role of odor families and the concept of fruitiness of wines.
Escudero A; Campo E; Fariña L; Cacho J; Ferreira V
J Agric Food Chem; 2007 May; 55(11):4501-10. PubMed ID: 17488088
[TBL] [Abstract][Full Text] [Related]
12. 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]
13. Analytical characterisation of Negroamaro red wines by "Aroma Wheels".
Capone S; Tufariello M; Siciliano P
Food Chem; 2013 Dec; 141(3):2906-15. PubMed ID: 23871040
[TBL] [Abstract][Full Text] [Related]
14. 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]
15. Characterization of fruity aroma modifications in red wines during malolactic fermentation.
Antalick G; Perello MC; de Revel G
J Agric Food Chem; 2012 Dec; 60(50):12371-83. PubMed ID: 23163662
[TBL] [Abstract][Full Text] [Related]
16. Comparative study of aromatic compounds in young red wines from cabernet sauvignon, cabernet franc, and cabernet gernischet varieties in China.
Zhang M; Xu Q; Duan C; Qu W; Wu Y
J Food Sci; 2007 Jun; 72(5):C248-52. PubMed ID: 17995710
[TBL] [Abstract][Full Text] [Related]
17. 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]
18. Volatomics of 'Cabernet Sauvignon' grapes and wines under the fan training system revealed the nexus of microclimate and volatile compounds.
Tian MB; Liu Y; Lu HC; Hu L; Wang Y; Cheng CF; Chen W; Li SD; He F; Duan CQ; Wang J
Food Chem; 2023 Mar; 403():134421. PubMed ID: 36358073
[TBL] [Abstract][Full Text] [Related]
19. Comparative study of aromatic compounds in fruit wines from raspberry, strawberry, and mulberry in central Shaanxi area.
Feng Y; Liu M; Ouyang Y; Zhao X; Ju Y; Fang Y
Food Nutr Res; 2015; 59():29290. PubMed ID: 26617387
[TBL] [Abstract][Full Text] [Related]
20. 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]
[Next] [New Search]