Terpenoids and their role in wine flavour: recent advances
CA Black, M Parker, TE Siebert… - Australian Journal of …, 2015 - Wiley Online Library
The terpenoids are a major class of natural products with a range of functions in plants. In
the grape, monoterpenes, sesquiterpenes and C13‐norisoprenoids are present either in a …
the grape, monoterpenes, sesquiterpenes and C13‐norisoprenoids are present either in a …
Quantification of volatile compounds in wines by HS-SPME-GC/MS: Critical issues and use of multivariate statistics in method optimization
The aim of this review is to explore and discuss the two main aspects related to a
HeadSpace Solid Phase Micro-Extraction Gas-Chromatography/Mass-Spectrometry (HS …
HeadSpace Solid Phase Micro-Extraction Gas-Chromatography/Mass-Spectrometry (HS …
Optimization and validation of a head space solid-phase microextraction-arrow gas chromatography-mass spectrometry method using central composite design for …
X Zhang, C Wang, L Wang, S Chen, Y Xu - Journal of Chromatography A, 2020 - Elsevier
A headspace solid-phase microextraction Arrow (HS-SPME Arrow) method coupled with gas
chromatography-mass spectrometry (GC–MS) was developed for the quantitation of a large …
chromatography-mass spectrometry (GC–MS) was developed for the quantitation of a large …
Untargeted profiling and differentiation of geographical variants of wine samples using headspace solid-phase microextraction flow-modulated comprehensive two …
PE Sudol, M Galletta, PQ Tranchida, M Zoccali… - … of Chromatography A, 2022 - Elsevier
The volatile fraction of food, also called the food volatilome, is increasingly used to develop
new fingerprinting approaches. The characterization of the food volatilome is important to …
new fingerprinting approaches. The characterization of the food volatilome is important to …
[HTML][HTML] Volatile composition of Merlot red wine and its contribution to the aroma: Optimization and validation of analytical method
A methodology for the determination of volatile compounds in red wine using headspace
solid phase microextraction (HS-SPME) combined with gas chromatography-ion trap/mass …
solid phase microextraction (HS-SPME) combined with gas chromatography-ion trap/mass …
Chemical and sensory profiles of rosé wines from Australia
The appeal of rosé wine is attributable to its sensory profiles and underlying chemical
composition, which are determined by viticultural and oenological inputs. This study …
composition, which are determined by viticultural and oenological inputs. This study …
Validation of SPME–GCMS method for the analysis of virgin olive oil volatiles responsible for sensory defects
I Romero, DL García-González, R Aparicio-Ruiz… - Talanta, 2015 - Elsevier
Volatile compounds are responsible for the aroma of virgin olive oil and also for its quality.
The high number and different nature of volatile compounds drive to the need of a reliable …
The high number and different nature of volatile compounds drive to the need of a reliable …
Grapevine plasticity in response to an altered microclimate: Sauvignon Blanc modulates specific metabolites in response to increased berry exposure
PR Young, HA Eyeghe-Bickong, K du Plessis… - Plant …, 2016 - academic.oup.com
In this study, the metabolic and physiological impacts of an altered microclimate on quality-
associated primary and secondary metabolites in grape (Vitis vinifera)'Sauvignon …
associated primary and secondary metabolites in grape (Vitis vinifera)'Sauvignon …
Development of a SPME-GC-MS method for the determination of volatile compounds in Shanxi aged vinegar and its analytical characterization by aroma wheel
H Zhu, J Zhu, L Wang, Z Li - Journal of food science and technology, 2016 - Springer
A solid-phase microextraction followed by gas chromatography-mass spectrometry method
was developed to determine the volatile compounds in Shanxi aged vinegar. The optimal …
was developed to determine the volatile compounds in Shanxi aged vinegar. The optimal …
Development of two-level Design of Experiments for the optimization of a HS-SPME-GC-MS method to study Greek monovarietal PDO and PGI wines
M Marinaki, I Sampsonidis, A Lioupi, P Arapitsas… - Talanta, 2023 - Elsevier
Aroma is a key element in the description of wine's hedonistic character and commercial
value. The volatile compounds that compose a wine's aroma belong to various very different …
value. The volatile compounds that compose a wine's aroma belong to various very different …