Catherine Peyrot des Gachons

Author

Monell Chemical Senses Center ORCID

Also Known As

Catherine Peyrot Des Gachons, Catherine Peyrot des Gachons, Peyrot Des Gachons, Catherine

Publications

2.5K

Citations

H-Index

Concepts

All Affiliations

Monell Chemical Senses Center Université de Bordeaux Rutgers, The State University of New Jersey

About

Catherine Peyrot des Gachons is an author at Monell Chemical Senses Center specializing in food chemistry, metabolomics, and botany.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Medicine	5	5	537
2	Health Sciences	4	4	714
3	Engineering	2	2	422
4	Natural Sciences	2	2	75
5	Public Health	1	1	36

Catherine Peyrot des Gachons

Publications

1.8K

Citations

H-Index

Page 1

	Year	Citations
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, American Journal of Enology and Viticulture Food ChemistryAgricultural ChemistryWhite WinesSauvignon Blanc WinesHealth Sciences	2000	253
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, PLoS ONE	2010	246
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, Journal of the Science of Food and Agriculture Aroma PotentialEngineeringBotanyVolatile ThiolsCrop Quality	2004	238
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 Food ChemistryBiosynthesisBiochemistryGros Manseng GrapeMedicine	2002	185
The Role of Yeasts in Grape Flavor Development during Fermentation: The Example of Sauvignon blanc Denis Dubourdieu, Takatoshi Tominaga, Isabelle Masneuf‐Pomarède, American Journal of Enology and Viticulture Food ChemistryBiosynthesisSauvignon Blanc WinesFood FermentationFlavoromics	2006	184
Direct Method for Determining Seed and Skin Proanthocyanidin Extraction into Red Wine Catherine Peyrot des Gachons, James A. Kennedy Journal of Agricultural and Food Chemistry BotanyFood AnalysisSkin TanninRipeningFood Chemistry	2003	140
Unusual Pungency from Extra-Virgin Olive Oil Is Attributable to Restricted Spatial Expression of the Receptor of Oleocanthal Catherine Peyrot des Gachons, Kunitoshi Uchida, Bruce P. Bryant, Journal of Neuroscience	2011	140
Analysis of Tannins in Red Wine Using Multiple Methods: Correlation with Perceived Astringency James A. Kennedy, Jordan G. Ferrier, James F. Harbertson, American Journal of Enology and Viticulture FlavoromicsFood AnalysisFood ChemistryBioanalysisAnalytical Chemistry	2006	137
Measuring the Aromatic Potential of <i>Vitis</i> <i>vinifera</i> L. Cv. Sauvignon Blanc Grapes by Assaying <i>S</i>-Cysteine Conjugates, Precursors of the Volatile Thiols Responsible for Their Varietal Aroma Catherine Peyrot des Gachons, Takatoshi Tominaga, Denis Dubourdieu Journal of Agricultural and Food Chemistry	2000	126
Localization of S-Cysteine Conjugates in the Berry: Effect of Skin Contact on Aromatic Potential of<i>Vitis vinifera</i>L. cv. Sauvignon blanc Must Catherine Peyrot des Gachons, Takatoshi Tominaga, Denis Dubourdieu American Journal of Enology and Viticulture	2002	59

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