Catherine Peyrot des Gachons

Contribution of Volatile Thiols to the Aromas of White Wines Made From Several<i>Vitis vinifera</i>Grape Varieties

Takatoshi Tominaga, Raymonde Baltenweck, Catherine Peyrot des Gachons et al. · American Journal of Enology and Viticulture · 2000 · 253 citations

Food Chemistry, Agricultural Chemistry, White Wines +14

Individual Differences in AMY1 Gene Copy Number, Salivary α-Amylase Levels, and the Perception of Oral Starch

Abigail L. Mandel, Catherine Peyrot des Gachons, Kimberly L. Plank et al. · PLoS ONE · 2010 · 246 citations · Full text

Influence of water and nitrogen deficit on fruit ripening and aroma potential of <i>Vitis vinifera</i> L cv Sauvignon blanc in field conditions

Catherine Peyrot des Gachons, Cornelis van Leeuwen, Takatoshi Tominaga et al. · Journal of the Science of Food and Agriculture · 2004 · 238 citations

Aroma Potential, Engineering, Botany +12

Sulfur Aroma Precursor Present in<i>S</i>-glutathione Conjugate Form:  Identification of<i>S</i>-3-(Hexan-1-ol)-glutathione in Must from<i>Vitis vinifera</i>L. cv. Sauvignon Blanc

Catherine Peyrot des Gachons, Takatoshi Tominaga, Denis Dubourdieu · Journal of Agricultural and Food Chemistry · 2002 · 185 citations

Food Chemistry, Biosynthesis, Biochemistry +11

The Role of Yeasts in Grape Flavor Development during Fermentation: The Example of Sauvignon blanc

Denis Dubourdieu, Takatoshi Tominaga, Isabelle Masneuf‐Pomarède et al. · American Journal of Enology and Viticulture · 2006 · 184 citations

Food Chemistry, Biosynthesis, Sauvignon Blanc Wines +15