150 related articles for article (PubMed ID: 38062740)
1. Investigating the Role of Odorant-Polymer Interactions in the Aroma Perception of Red Wine: A Density Functional Theory-Based Approach.
Koch TB; Gabler AM; Biener F; Kreißl J; Frank O; Dawid C; Briesen H
J Agric Food Chem; 2023 Dec; 71(50):20231-20242. PubMed ID: 38062740
[TBL] [Abstract][Full Text] [Related]
2. NMR-Based Studies on Odorant Polymer Interactions and the Influence on the Aroma Perception of Red Wine.
Gabler AM; Kreißl J; Schweiger J; Frank O; Dawid C
J Agric Food Chem; 2023 Nov; 71(47):18466-18477. PubMed ID: 37970809
[TBL] [Abstract][Full Text] [Related]
3. Chemical Characterization of Red Wine Polymers and Their Interaction Affinity with Odorants.
Gabler AM; Ludwig A; Biener F; Waldner M; Dawid C; Frank O
Foods; 2024 Feb; 13(4):. PubMed ID: 38397504
[TBL] [Abstract][Full Text] [Related]
4. Interactions Among Odorants, Phenolic Compounds, and Oral Components and Their Effects on Wine Aroma Volatility.
Perez-Jiménez M; Esteban-Fernández A; Muñoz-González C; Pozo-Bayón MA
Molecules; 2020 Apr; 25(7):. PubMed ID: 32276337
[TBL] [Abstract][Full Text] [Related]
5. Chemical and Sensory Evaluation of Magnetic Polymers as a Remedial Treatment for Elevated Concentrations of 3-Isobutyl-2-methoxypyrazine in Cabernet Sauvignon Grape Must and Wine.
Liang C; Ristic R; Jiranek V; Jeffery DW
J Agric Food Chem; 2018 Jul; 66(27):7121-7130. PubMed ID: 29896953
[TBL] [Abstract][Full Text] [Related]
6. Fourteen ethyl esters of wine can be replaced by simpler ester vectors without compromising quality but at the expense of increasing aroma concentration.
de-la-Fuente-Blanco A; Sáenz-Navajas MP; Valentin D; Ferreira V
Food Chem; 2020 Mar; 307():125553. PubMed ID: 31654952
[TBL] [Abstract][Full Text] [Related]
7. Influence of volatile thiols in the development of blackcurrant aroma in red wine.
Rigou P; Triay A; Razungles A
Food Chem; 2014 Jan; 142():242-8. PubMed ID: 24001837
[TBL] [Abstract][Full Text] [Related]
8. The Potential Effect of β-Ionone and β-Damascenone on Sensory Perception of Pinot Noir Wine Aroma.
Tomasino E; Bolman S
Molecules; 2021 Feb; 26(5):. PubMed ID: 33673491
[TBL] [Abstract][Full Text] [Related]
9. Contribution of non-volatile and aroma fractions to in-mouth sensory properties of red wines: wine reconstitution strategies and sensory sorting task.
Sáenz-Navajas MP; Campo E; Avizcuri JM; Valentin D; Fernández-Zurbano P; Ferreira V
Anal Chim Acta; 2012 Jun; 732():64-72. PubMed ID: 22688035
[TBL] [Abstract][Full Text] [Related]
10. Adjustment of impact odorants in Hutai-8 rose wine by co-fermentation of Pichia fermentans and Saccharomyces cerevisiae.
Li N; Wang L; Yin J; Ma N; Tao Y
Food Res Int; 2022 Mar; 153():110959. PubMed ID: 35227481
[TBL] [Abstract][Full Text] [Related]
11. Impact of Whisky Lactone Diastereoisomers on Red Wine Fruity Aromatic Expression in Model Solution.
Cameleyre M; Madrelle V; Lytra G; Barbe JC
J Agric Food Chem; 2020 Sep; 68(39):10808-10814. PubMed ID: 32915562
[TBL] [Abstract][Full Text] [Related]
12. Insights on the role of acetaldehyde and other aldehydes in the odour and tactile nasal perception of red wine.
Arias-Pérez I; Sáenz-Navajas MP; de-la-Fuente-Blanco A; Ferreira V; Escudero A
Food Chem; 2021 Nov; 361():130081. PubMed ID: 34022483
[TBL] [Abstract][Full Text] [Related]
13. Effects on varietal aromas during wine making: a review of the impact of varietal aromas on the flavor of wine.
Ruiz J; Kiene F; Belda I; Fracassetti D; Marquina D; Navascués E; Calderón F; Benito A; Rauhut D; Santos A; Benito S
Appl Microbiol Biotechnol; 2019 Sep; 103(18):7425-7450. PubMed ID: 31377872
[TBL] [Abstract][Full Text] [Related]
14. 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]
15. Reconstitution of the flavor signature of Dornfelder red wine on the basis of the natural concentrations of its key aroma and taste compounds.
Frank S; Wollmann N; Schieberle P; Hofmann T
J Agric Food Chem; 2011 Aug; 59(16):8866-74. PubMed ID: 21744781
[TBL] [Abstract][Full Text] [Related]
16. Sensory interactions between six common aroma vectors explain four main red wine aroma nuances.
Ferreira V; Sáenz-Navajas MP; Campo E; Herrero P; de la Fuente A; Fernández-Zurbano P
Food Chem; 2016 May; 199():447-56. PubMed ID: 26775994
[TBL] [Abstract][Full Text] [Related]
17. Influence of wine composition on consumer perception and acceptance of Brettanomyces metabolites using temporal check-all-that-apply methodology.
Schumaker MR; Diako C; Castura JC; Edwards CG; Ross CF
Food Res Int; 2019 Feb; 116():963-972. PubMed ID: 30717029
[TBL] [Abstract][Full Text] [Related]
18. Uptake and Release of Aroma Compounds by an Ethylene Propylene Diene Monomer Rubber Sealing Polymer: Investigating Aroma Carryover in a Model Wine System.
Gottmann J; Vestner J; Müller D; Schuster J; Fischer U
J Agric Food Chem; 2021 Sep; 69(38):11382-11394. PubMed ID: 34533305
[TBL] [Abstract][Full Text] [Related]
19. NMR-Based Tastant Polymer Interaction Studies and the Influence on the Taste Perception of Red Wine.
Gabler AM; Ludwig A; Frank O; Dawid C
J Agric Food Chem; 2023 Nov; 71(47):18454-18465. PubMed ID: 37971953
[TBL] [Abstract][Full Text] [Related]
20. Which impact for beta-damascenone on red wines aroma?
Pineau B; Barbe JC; Van Leeuwen C; Dubourdieu D
J Agric Food Chem; 2007 May; 55(10):4103-8. PubMed ID: 17447790
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
