Isabelle Cutzach

Identification of Volatile Compounds with a “Toasty” Aroma in Heated Oak Used in Barrelmaking

Isabelle Cutzach, Pascal Chatonnet, Robert J Henry et al. · Journal of Agricultural and Food Chemistry · 1997 · 133 citations

Study of the Formation Mechanisms of Some Volatile Compounds during the Aging of Sweet Fortified Wines

Isabelle Cutzach, Pascal Chatonnet, Denis Dubourdieu · Journal of Agricultural and Food Chemistry · 1999 · 123 citations

Food Chemistry, Volatile Compounds, Biochemistry +15

Monitoring Toasting Intensity of Barrels by Chromatographic Analysis of Volatile Compounds from Toasted Oak Wood

Pascal Chatonnet, Isabelle Cutzach, Monique Pons et al. · Journal of Agricultural and Food Chemistry · 1999 · 117 citations

Food Chemistry, Volatile Compounds, Gas Chromatography +12

Influence of Storage Conditions on the Formation of Some Volatile Compounds in White Fortified Wines (<i>Vins doux Naturels</i>) during the Aging Process

Isabelle Cutzach, Pascal Chatonnet, Denis Dubourdieu · Journal of Agricultural and Food Chemistry · 2000 · 68 citations

Shelf Life, Organic Chemistry, Chemistry +16

Identifying New Volatile Compounds in Toasted Oak

Isabelle Cutzach, Pascal Chatonnet, Robert J Henry et al. · Journal of Agricultural and Food Chemistry · 1999 · 52 citations

Food Chemistry, Engineering, Biochemistry +15