150 related articles for article (PubMed ID: 38062740)
21. Effects of oenological tannins on aroma release and perception of oxidized and non-oxidized red wine: A dynamic real-time in-vivo study coupling sensory evaluation and analytical chemistry.
Pittari E; Piombino P; Andriot I; Cheynier V; Cordelle S; Feron G; Gourrat K; Le Quéré JL; Meudec E; Moio L; Neiers F; Schlich P; Canon F
Food Chem; 2022 Mar; 372():131229. PubMed ID: 34624784
[TBL] [Abstract][Full Text] [Related]
22. Wine matrix compounds affect perception of wine aromas.
Villamor RR; Ross CF
Annu Rev Food Sci Technol; 2013; 4():1-20. PubMed ID: 23464569
[TBL] [Abstract][Full Text] [Related]
23. Study on the interaction of tannins and salivary proteins affecting wine aroma volatility: Static HS-SPME and molecular dynamics simulation approaches.
Lyu J; Wang S; Ma Y; Xu Y; Tang K
Food Res Int; 2024 Jan; 175():113809. PubMed ID: 38129011
[TBL] [Abstract][Full Text] [Related]
24. NMR-Based Studies on Odorant-Melanoidin Interactions in Coffee Beverages.
Gigl M; Hofmann T; Frank O
J Agric Food Chem; 2021 Dec; 69(50):15334-15344. PubMed ID: 34874702
[TBL] [Abstract][Full Text] [Related]
25. Determination of ortho- and retronasal detection thresholds and odor impact of 2,5-dimethyl-3-methoxypyrazine in wine.
Botezatu A; Pickering GJ
J Food Sci; 2012 Nov; 77(11):S394-8. PubMed ID: 23057415
[TBL] [Abstract][Full Text] [Related]
26. Odorant Screening and Quantitation of Thiols in Carmenere Red Wine by Gas Chromatography-Olfactometry and Stable Isotope Dilution Assays.
Pavez C; Agosin E; Steinhaus M
J Agric Food Chem; 2016 May; 64(17):3417-21. PubMed ID: 27070203
[TBL] [Abstract][Full Text] [Related]
27. Oak Wood Volatiles Impact on Red Wine Fruity Aroma Perception in Various Matrices.
Cameleyre M; Lytra G; Schütte L; Vicard JC; Barbe JC
J Agric Food Chem; 2020 Nov; 68(47):13319-13330. PubMed ID: 32286816
[TBL] [Abstract][Full Text] [Related]
28. Phenolic matrix effect on aroma formation of terpenes during simulated wine fermentation - Part I: Phenolic acids.
Wang XJ; Li YK; Song HC; Tao YS; Russo N
Food Chem; 2021 Mar; 341(Pt 2):128288. PubMed ID: 33039738
[TBL] [Abstract][Full Text] [Related]
29. The Effect of Carbonic Maceration during Winemaking on the Color, Aroma and Sensory Properties of '
Zhang YS; Du G; Gao YT; Wang LW; Meng D; Li BJ; Brennan C; Wang MY; Zhao H; Wang SY; Guan WQ
Molecules; 2019 Aug; 24(17):. PubMed ID: 31466247
[TBL] [Abstract][Full Text] [Related]
30. Interactions between wine polyphenols and aroma substances. An insight at the molecular level.
Dufour C; Bayonove CL
J Agric Food Chem; 1999 Feb; 47(2):678-84. PubMed ID: 10563952
[TBL] [Abstract][Full Text] [Related]
31. Affinity and selectivity of plant proteins for red wine components relevant to color and aroma traits.
Granato TM; Ferranti P; Iametti S; Bonomi F
Food Chem; 2018 Aug; 256():235-243. PubMed ID: 29606443
[TBL] [Abstract][Full Text] [Related]
32. Intra-oral adsorption and release of aroma compounds following in-mouth wine exposure.
Esteban-Fernández A; Rocha-Alcubilla N; Muñoz-González C; Moreno-Arribas MV; Pozo-Bayón MÁ
Food Chem; 2016 Aug; 205():280-8. PubMed ID: 27006241
[TBL] [Abstract][Full Text] [Related]
33. InnOscent system: Advancing flavor analysis using an original gas chromatographic analytical device.
Villière A; Le Roy S; Fillonneau C; Prost C
J Chromatogr A; 2018 Feb; 1535():129-140. PubMed ID: 29329885
[TBL] [Abstract][Full Text] [Related]
34. Beyond the characterization of wine aroma compounds: looking for analytical approaches in trying to understand aroma perception during wine consumption.
Muñoz-González C; Rodríguez-Bencomo JJ; Moreno-Arribas MV; Pozo-Bayón MÁ
Anal Bioanal Chem; 2011 Sep; 401(5):1497-512. PubMed ID: 21573841
[TBL] [Abstract][Full Text] [Related]
35. 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]
36. Chemical characterization of the aroma of Grenache rosé wines: aroma extract dilution analysis, quantitative determination, and sensory reconstitution studies.
Ferreira V; Ortín N; Escudero A; López R; Cacho J
J Agric Food Chem; 2002 Jul; 50(14):4048-54. PubMed ID: 12083881
[TBL] [Abstract][Full Text] [Related]
37. The Broadly Tuned Odorant Receptor OR1A1 is Highly Selective for 3-Methyl-2,4-nonanedione, a Key Food Odorant in Aged Wines, Tea, and Other Foods.
Geithe C; Noe F; Kreissl J; Krautwurst D
Chem Senses; 2017 Mar; 42(3):181-193. PubMed ID: 27916747
[TBL] [Abstract][Full Text] [Related]
38. Comparing the Effects of Different Unsaturated Fatty Acids on Fermentation Performance of
Liu PT; Duan CQ; Yan GL
Molecules; 2019 Feb; 24(3):. PubMed ID: 30717212
[TBL] [Abstract][Full Text] [Related]
39. Aroma release in the oral cavity after wine intake is influenced by wine matrix composition.
Esteban-Fernández A; Muñoz-González C; Jiménez-Girón A; Pérez-Jiménez M; Pozo-Bayón MÁ
Food Chem; 2018 Mar; 243():125-133. PubMed ID: 29146318
[TBL] [Abstract][Full Text] [Related]
40. Influence of visual masking technique on the assessment of 2 red wines by trained and consumer assessors.
Ross CF; Bohlscheid J; Weller K
J Food Sci; 2008 Aug; 73(6):S279-85. PubMed ID: 19241572
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]
