Analysis of wine primary aroma compounds by stir bar sorptive extraction

Stir bar sorptive extraction (SBSE), a novel extraction technique for aqueous samples: Theory and principles

Erik Baltussen, Pat Sandra, Frank David et al. · Journal of Microcolumn Separations · 1999 · 1.5K citations · Full text

Pharmacy, Chemical Engineering, Analytical Chemistry +15

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

H. Guth · Journal of Agricultural and Food Chemistry · 1997 · 1.2K citations

Agriculture, Chemistry, Enology +17

Quantitative determination of the odorants of young red wines from different grape varieties

Vicente Ferreira, Ricardo L�pez, Juan Cacho · Journal of the Science of Food and Agriculture · 2000 · 1.1K citations · Full text

Agriculture, Chemistry, Enology +17

The aroma of grapes I. Extraction and determination of free and glycosidically bound fractions of some grape aroma components

Y.Z. Gunata, Claude Bayonove, Raymond Baumes et al. · Journal of Chromatography A · 1985 · 563 citations

Agriculture, Food Science, Plant Sciences +14

Determination of minor and trace volatile compounds in wine by solid-phase extraction and gas chromatography with mass spectrometric detection

Ricardo López, Margarita Aznar, Juan Cacho et al. · Journal of Chromatography A · 2002 · 498 citations

Agriculture, Chemistry, Food Science +17