Analysis of terpenes in white wines using SPE–SPME–GC/MS approach

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

Plant and microbial glycoside hydrolases: Volatile release from glycosidic aroma precursors

Jean‐Emmanuel Sarry, Ziya Günata · Food Chemistry · 2004 · 279 citations

Microbial Glycoside Hydrolases, Biosynthesis, Biochemistry +7

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Food Chemistry, Chemical Measurement, Volatile Compounds +14

Release and Formation of Varietal Aroma Compounds during Alcoholic Fermentation from Nonfloral Grape Odorless Flavor Precursors Fractions

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Rapid determination of volatile compounds in grapes by HS-SPME coupled with GC–MS

E. Sánchez‐Palomo, M. Consuelo Díaz‐Maroto, M.S. Pérez-Coello · Talanta · 2005 · 173 citations

Food Chemistry, Agricultural Chemistry, Volatile Compounds +9