Optimization of a procedure for the selective isolation of some powerful aroma thiols

Quantitation and Sensory Studies of Character Impact Odorants of Different White Wine Varieties

H. Guth · Journal of Agricultural and Food Chemistry · 1997 · 1.1K citations

Food Chemistry, Character Impact Odorants, Odor Profiles +13

Gas Chromatography−Olfactometry and Chemical Quantitative Study of the Aroma of Six Premium Quality Spanish Aged Red Wines

Laura Culleré, Ana Escudero, Juan Cacho et al. · Journal of Agricultural and Food Chemistry · 2004 · 410 citations

Bioorganic Chemistry, Chemical Composition, Food Analysis +21

Chemical Characterization of the Aroma of Grenache Rosé Wines:  Aroma Extract Dilution Analysis, Quantitative Determination, and Sensory Reconstitution Studies

Vicente Ferreira, Natalia Ortín, Ana Escudero et al. · Journal of Agricultural and Food Chemistry · 2002 · 383 citations

Engineering, Chemical Composition, Food Analysis +17

Characterization of the Aroma of a Wine from Maccabeo. Key Role Played by Compounds with Low Odor Activity Values

Ana Escudero, Beatriz Gogorza, M. A. Melús et al. · Journal of Agricultural and Food Chemistry · 2004 · 310 citations

Flavoromics, Chemical Composition, Food Analysis +18

Identification of a powerful aromatic component of <i>Vitis vinifera</i> L. var. sauvignon wines: 4‐mercapto‐4‐methylpentan‐2‐one

Philippe Darriet, Takatoshi Tominaga, Valérie Lavigne et al. · Flavour and Fragrance Journal · 1995 · 306 citations

Food Chemistry, Chemical Measurement, Flavoromics +13