Analytical performance of three commonly used extraction methods for the gas chromatography–mass spectrometry analysis of wine volatile compounds

Statistics and Chemometrics for Analytical Chemistry

Eric R. Ziegel · Technometrics · 2004 · 4.4K citations

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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

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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

Identification and Quantification of Impact Odorants of Aged Red Wines from Rioja. GC−Olfactometry, Quantitative GC-MS, and Odor Evaluation of HPLC Fractions

Margarita Aznar, Ricardo López, Juan Cacho et al. · Journal of Agricultural and Food Chemistry · 2001 · 239 citations

Agriculture, Enology, Food Science +17

Volatile composition of Baga red wine

Sı́lvia M. Rocha, Fanny Rodrigues, Paula Coutinho et al. · Analytica Chimica Acta · 2003 · 204 citations

Agriculture, Food Science, Viticulture +14