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Journal Abstract Search

173 related items for PubMed ID: 23984708

  • 1. Study of sensory interactions among red wine fruity esters in a model solution.
    Lytra G, Tempere S, Le Floch A, de Revel G, Barbe JC.
    J Agric Food Chem; 2013 Sep 11; 61(36):8504-13. PubMed ID: 23984708
    [Abstract] [Full Text] [Related]

  • 2. 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 11; 63(44):9777-88. PubMed ID: 26529563
    [Abstract] [Full Text] [Related]

  • 3. Distribution and Organoleptic Impact of Ethyl 3-Hydroxybutanoate Enantiomers in Wine.
    Lytra G, Cameleyre M, Tempere S, Barbe JC.
    J Agric Food Chem; 2015 Dec 09; 63(48):10484-91. PubMed ID: 26587875
    [Abstract] [Full Text] [Related]

  • 4. 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 13; 57(9):3702-8. PubMed ID: 19326950
    [Abstract] [Full Text] [Related]

  • 5. Distribution and organoleptic impact of ethyl 2-hydroxy-4-methylpentanoate enantiomers in wine.
    Lytra G, Tempere S, de Revel G, Barbe JC.
    J Agric Food Chem; 2012 Feb 15; 60(6):1503-9. PubMed ID: 22224424
    [Abstract] [Full Text] [Related]

  • 6. 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 25; 68(47):13319-13330. PubMed ID: 32286816
    [Abstract] [Full Text] [Related]

  • 7. 2-Methylbutyl acetate in wines: Enantiomeric distribution and sensory impact on red wine fruity aroma.
    Cameleyre M, Lytra G, Tempere S, Barbe JC.
    Food Chem; 2017 Dec 15; 237():364-371. PubMed ID: 28764008
    [Abstract] [Full Text] [Related]

  • 8. 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 01; 194():196-200. PubMed ID: 26471544
    [Abstract] [Full Text] [Related]

  • 9. Distribution and organoleptic impact of ethyl 2-methylbutanoate enantiomers in wine.
    Lytra G, Tempere S, de Revel G, Barbe JC.
    J Agric Food Chem; 2014 Jun 04; 62(22):5005-10. PubMed ID: 24844693
    [Abstract] [Full Text] [Related]

  • 10. 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 01; 132(1):230-6. PubMed ID: 26434285
    [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 30; 68(39):10808-10814. PubMed ID: 32915562
    [Abstract] [Full Text] [Related]

  • 12. Impact of perceptive interactions on red wine fruity aroma.
    Lytra G, Tempere S, de Revel G, Barbe JC.
    J Agric Food Chem; 2012 Dec 19; 60(50):12260-9. PubMed ID: 23214915
    [Abstract] [Full Text] [Related]

  • 13. 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 19; 50(1):62-70. PubMed ID: 30267419
    [Abstract] [Full Text] [Related]

  • 14. 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 19; 72(5):C248-52. PubMed ID: 17995710
    [Abstract] [Full Text] [Related]

  • 15. Toward a Better Understanding of Perceptive Interactions between Volatile and Nonvolatile Compounds: The Case of Proanthocyanidic Tannins and Red Wine Fruity Esters-Methodological, Sensory, and Physicochemical Approaches.
    Cameleyre M, Monsant C, Tempere S, Lytra G, Barbe JC.
    J Agric Food Chem; 2021 Sep 01; 69(34):9895-9904. PubMed ID: 34403583
    [Abstract] [Full Text] [Related]

  • 16. 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 01; 307():125553. PubMed ID: 31654952
    [Abstract] [Full Text] [Related]

  • 17. Characterization of ester odorants of apple juice by gas chromatography-olfactometry, quantitative measurements, odour threshold, aroma intensity and electronic nose.
    Niu Y, Wang R, Xiao Z, Zhu J, Sun X, Wang P.
    Food Res Int; 2019 Jun 01; 120():92-101. PubMed ID: 31000313
    [Abstract] [Full Text] [Related]

  • 18. Olfactory impact of esters on rose essential oil floral alcohol aroma expression in model solution.
    Xiao Z, Luo J, Niu Y, Wang P, Wang R, Sun X.
    Food Res Int; 2019 Feb 01; 116():211-222. PubMed ID: 30716939
    [Abstract] [Full Text] [Related]

  • 19. 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
    [Abstract] [Full Text] [Related]

  • 20. 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 06; 71(35):13066-13078. PubMed ID: 37625117
    [Abstract] [Full Text] [Related]

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