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983 related items for PubMed ID: 16719525

  • 1. Comparison of aroma volatiles in commercial Merlot and Cabernet Sauvignon wines using gas chromatography-olfactometry and gas chromatography-mass spectrometry.
    Gürbüz O, Rouseff JM, Rouseff RL.
    J Agric Food Chem; 2006 May 31; 54(11):3990-6. PubMed ID: 16719525
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  • 2. 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 31; 72(5):C248-52. PubMed ID: 17995710
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  • 8. 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 31; 86(4):1258-1272. PubMed ID: 33733488
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  • 9. Characterization of odor-active compounds in Californian chardonnay wines using GC-olfactometry and GC-mass spectrometry.
    Lee SJ, Noble AC.
    J Agric Food Chem; 2003 Dec 31; 51(27):8036-44. PubMed ID: 14690393
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  • 10. Odor potency of aroma compounds in Riesling and Vidal blanc table wines and icewines by gas chromatography-olfactometry-mass spectrometry.
    Bowen AJ, Reynolds AG.
    J Agric Food Chem; 2012 Mar 21; 60(11):2874-83. PubMed ID: 22324474
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  • 11. Identification of potent odourants in wine and brewed coffee using gas chromatography-olfactometry and comprehensive two-dimensional gas chromatography.
    Chin ST, Eyres GT, Marriott PJ.
    J Chromatogr A; 2011 Oct 21; 1218(42):7487-98. PubMed ID: 21741655
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  • 13. A Preliminary Study of Aroma Composition and Impact Odorants of Cabernet Franc Wines under Different Terrain Conditions of the Loess Plateau Region (China).
    Jiang B, Zhang ZW.
    Molecules; 2018 May 05; 23(5):. PubMed ID: 29734763
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  • 17. Fate of key odorants in Sauternes wines through aging.
    Bailly S, Jerkovic V, Meurée A, Timmermans A, Collin S.
    J Agric Food Chem; 2009 Sep 23; 57(18):8557-63. PubMed ID: 19754174
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  • 19. Impact of cover crops in vineyard on the aroma compounds of Vitis vinifera L. cv Cabernet Sauvignon wine.
    Xi ZM, Tao YS, Zhang L, Li H.
    Food Chem; 2011 Jul 15; 127(2):516-22. PubMed ID: 23140695
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  • 20. Gas chromatography-olfactometry and chemical quantitative study of the aroma of six premium quality spanish aged red wines.
    Culleré L, Escudero A, Cacho J, Ferreira V.
    J Agric Food Chem; 2004 Mar 24; 52(6):1653-60. PubMed ID: 15030226
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