Frank Benkwitz

New Zealand Sauvignon blanc Distinct Flavor Characteristics: Sensory, Chemical, and Consumer Aspects

Cynthia Lund, Michelle K. Thompson, Frank Benkwitz et al. · American Journal of Enology and Viticulture · 2009 · 186 citations

Food Chemistry, Thiol Compounds, Flavoromics +6

Identifying the Chemical Composition Related to the Distinct Aroma Characteristics of New Zealand Sauvignon blanc Wines

Frank Benkwitz, Takatoshi Tominaga, Paul A. Kilmartin et al. · American Journal of Enology and Viticulture · 2011 · 111 citations · Full text

Chemical Composition, Food Analysis, Distinct Aroma Characteristics +16

Evaluation of Key Odorants in Sauvignon Blanc Wines Using Three Different Methodologies

Frank Benkwitz, Laura Nicolau, Cynthia Lund et al. · Journal of Agricultural and Food Chemistry · 2012 · 84 citations

Food Chemistry, Sauvignon Blanc Wines, Flavoromics +12

New Precursor of 3-Mercaptohexan-1-ol in Grape Juice: Thiol-Forming Potential and Kinetics during Early Stages of Must Fermentation

Michael J. Harsch, Frank Benkwitz, Andy Frost et al. · Journal of Agricultural and Food Chemistry · 2013 · 82 citations

Engineering, Secondary Metabolite, Chemistry +20

Volatile-Based Prediction of Sauvignon Blanc Quality Gradings with Static Headspace–Gas Chromatography–Ion Mobility Spectrometry (SHS–GC–IMS) and Interpretable Machine Learning Techniques

Wenyao Zhu, Frank Benkwitz, Paul A. Kilmartin · Journal of Agricultural and Food Chemistry · 2021 · 66 citations