Floral aroma improvement of Muscat spirits by packed column distillation with variable internal reflux

Prediction of the Wine Sensory Properties Related to Grape Variety from Dynamic-Headspace Gas Chromatography−Olfactometry Data

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Food Chemistry, Polyphenolics, Tropical Fruit +14

Characterization of the Most Odor-Active Compounds in an American Bourbon Whisky by Application of the Aroma Extract Dilution Analysis

Luigi Poisson, Peter Schieberle · Journal of Agricultural and Food Chemistry · 2008 · 135 citations

Characterisation of odour-active compounds in aged rum

Jorge A. Pino, Sebastian Tolle, Recep Gök et al. · Food Chemistry · 2011 · 90 citations

Food Chemistry, Tannin, Animal Nutrition +3

Flavour of distilled beverages. Origin and development

General Pharmacology The Vascular System · 1984 · 88 citations

Food Chemistry, Flavoromics, Food Analysis +5

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

Mariusz Dziadas, Henryk H. Jeleń · Analytica Chimica Acta · 2010 · 82 citations

Food Chemistry, White Wines, Food Analysis +2