Quantitative determination of free and hydrolytically liberated β-damascenone in red grapes and wines using a stable isotope dilution assay

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

Contribution of volatiles to rice aroma

Ron G. Buttery, Jean G. Turnbaugh, Louisa C. Ling · Journal of Agricultural and Food Chemistry · 1988 · 568 citations

Agriculture, Agronomy, Food Science +16

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

The Volatile Composition of Chardonnay Juices: A Study by Flavor Precursor Analysis

Mark A. Sefton, I. Leigh Francis, Patrick J. Williams · American Journal of Enology and Viticulture · 1993 · 223 citations · Full text

Agriculture, Food Science, Wine Analysis +13

Composition of essential oils

Ervin sz. Kováts · Journal of Chromatography A · 1987 · 134 citations

Agriculture, Chemistry, Food Science +11