Caramel odor: Contribution of volatile compounds according to their odor qualities to caramel typicality

Analytical Characterization of the Aroma of Five Premium Red Wines. Insights into the Role of Odor Families and the Concept of Fruitiness of Wines

Ana Escudero, Laura Fariña, Juan Cacho et al. · Journal of Agricultural and Food Chemistry · 2007 · 584 citations

Food Chemistry, Premium Red Wines, Phenolic Character +15

Modification of a Standardized System of Wine Aroma Terminology

Ann C. Noble, Richard A. Arnold, J. Buechsenstein et al. · American Journal of Enology and Viticulture · 1987 · 475 citations

Food Chemistry, Flavoromics, Chemical Composition +9

A procedure for the sensory analysis of gas chromatographic effluents

Terry E. Acree, J. A. Barnard, D. G. Cunningham · Food Chemistry · 1984 · 428 citations

Sensory Science (Food Sensory Science), Biochemistry, Sensory Analysis +9

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