Chemical characterization of the aroma of Grenache rosé wines: aroma extract dilution analysis, quantitative determination, and sensory reconstitution studies.

No abstract is available for this paper.

• Publication year

  2002

• Venue

  Journal of Agricultural and Food Chemistry

• Publication date

  2002-06-01

• Fields of study

  Medicine, Chemistry

• Identifiers
  DOI 10.1021/JF0115645PMID 12083881
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar, PubMed

• No claims are published for this paper.

• No concepts are published for this paper.

• Olfactometry and Aroma Extract Dilution Analysis of Wines

  2002cited by this paper
• Aroma extract dilution analysis. Precision and optimal experimental design.

  2002cited by this paper
• Evaluation of the key odorants of foods by dilution experiments, aroma models and omission.

  2001cited by this paper
• Quantitative gas chromatography-olfactometry carried out at different dilutions of an extract. Key differences in the odor profiles of four high-quality Spanish aged red wines.

  2001cited by this paper
• Identification and quantification of impact odorants of aged red wines from Rioja. GC-olfactometry, quantitative GC-MS, and odor evaluation of HPLC fractions.

  2001cited by this paper
• Analysis of organic sulfur compounds in wine aroma.

  2000cited by this paper
• Quantitative determination of the odorants of young red wines from different grape varieties

  2000cited by this paper
• Identification of impact odorants in Bordeaux red grape juice, in the commercial yeast used for its fermentation, and in the produced wine.

  2000cited by this paper
• Headspace solid-phase microextraction of sulphides and disulphides using Carboxen-polydimethylsiloxane fibers in the analysis of wine aroma.

  1999cited by this paper
• Identification of impact odorants of young red wines made with Merlot, Cabernet Sauvignon and Grenache grape varieties: a comparative study

  1999cited by this paper
• Development of a method for analyzing the volatile thiols involved in the characteristic aroma of wines made from vitis vinifera l. Cv. Sauvignon blanc

  1998cited by this paper
• The aroma of Grenache red wine: hierarchy and nature of its main odorants

  1998cited by this paper
• Comparison of Different White Wine Varieties in Odor Profiles by Instrumental Analysis and Sensory Studies

  1998cited by this paper
• Identification of Volatile and Powerful Odorous Thiols in Bordeaux Red Wine Varieties

  1998cited by this paper
• Identification of new volatile thiols in the aroma of Vitis vinifera L. var. Sauvignon blanc wines

  1998cited by this paper
• Quantitative determination of trace and ultratrace flavour active compounds in red wines through gas chromatographic-ion trap mass spectrometric analysis of microextracts

  1998cited by this paper
• Identification of Character Impact Odorants of Different White Wine Varieties

  1997cited by this paper
• Quantitation and Sensory Studies of Character Impact Odorants of Different White Wine Varieties

  1997cited by this paper
• Quantitative Determination of Potent Flavor Compounds in Burgundy Pinot Noir Wines Using a Stable Isotope Dilution Assay

  1997cited by this paper
• Identification of a powerful aromatic component of Vitis vinifera L. var. sauvignon wines: 4‐mercapto‐4‐methylpentan‐2‐one

  1995cited by this paper
• Fast and quantitative determination of wine flavor compounds using microextraction with Freon 113

  1993cited by this paper
• More clues about sensory impact of sotolon in some flor sherry wines

  1992cited by this paper
• Caractérisation de l'arôme variétal des vins de Sauvignon par couplage chromatographie en phase gazeuse-odométrie

  1991cited by this paper
• INFLUENCE DU BOIS SUR CERTAINES SUBSTANCES ODORANTES DES VINS

  1988cited by this paper
• Quantitative Analysis of γ-Nonalactone in Wines and Its Threshold Determination

  1988cited by this paper
• Volatiles from grapes. Comparison of grenache juice and grenache rose wine.

  1969cited by this paper

• Enhancing fruity notes in model red wine solutions with varietal aroma compounds: A sensory approach focused on β-damascenone and β-ionone

  2026cites this paper
• Ageing of Red Wine (cv. Negroamaro) in Mediterranean Areas: Impact of Different Barrels and Apulian Traditional Amphorae on Phenolic Indices, Volatile Composition and Sensory Analysis

  2025cites this paper
• Insight on Lugana flavor with a new LC-MS method for the detection of polyfunctional thiols

  2025cites this paper
• Revealing the Unique Characteristics of Greek White Wine Made from Indigenous Varieties Through Volatile Composition and Sensory Properties

  2025cites this paper
• Methanol control and aromatic preservation in producing wine spirit from east Asian species

  2025cites this paper
• Gas chromatography in analysis of different natural products: A comprehensive review on methods and applications

  2025cites this paper
• Mechanisms of aroma compound formation in traditional Japanese sake brewing by natural lactic acid fermentation: Insights from solvent-assisted stir bar sorptive extraction with GC-MS and bacterial flora analysis.

  2025cites this paper
• Aroma profiling of Greek red wines: a comparative sensory and chemical analysis of Agiorgitiko and Xinomavro varieties

  2025cites this paper
• Construction of a synthetic microbial community model for the predicting of characteristic aromas in Penglai Cabernet Sauvignon wines.

  2025cites this paper
• Systematic identification of novel glycosidic aromatic precursors in winemaking grapes via preparative LC fractionation, target GC and non-targeted UHPLC-MS analysis.

  2025cites this paper
• Effect of hydroxycinnamic acids on ester-improving and aroma-enhancing of Cabernet Sauvignon red wine and its mechanism.

  2025cites this paper
• The use of autochthonous Saccharomyces cerevisiae strains as a strategy to enhance aroma variability and typicity of Savatiano wines; RNAseq-based transcriptome comparison of indigenous strains under winemaking conditions.

  2025cites this paper
• The insights into sour flavor and organic acids in alcoholic beverages.

  2024cites this paper
• Green Enzymatic Synthesis of Geranyl Butyrate: Process Optimization and Mechanistic Insights

  2024cites this paper
• Volatile aroma compound-based decoding and prediction of sweet berry aromas in dry red wine.

  2024cites this paper
• Molecular Insights into the Aroma Difference between Beer and Wine: A Meta-Analysis-Based Sensory Study Using Concentration Leveling Tests

  2024cites this paper
• Sulfite Management during Vinification and Impact on the Flavor of Solaris Wine

  2024cites this paper
• Interaction and dynamic changes of microbial communities and volatile flavor compounds during the fermentation process of coffee flower rice wine

  2024cites this paper
• Quality of Rainbow Trout (Oncorhynchus mykiss) Reared in Recirculating Aquaculture System and during Depuration Based on Chemical and Sensory Analysis

  2023cites this paper
• The technology of high-power ultrasound and its effect on the color and aroma of rosé wines.

  2023cites this paper
• Natural Variation Confers ‘Aiyuan 38’ Citrus Mutant a New Color and Unique Flavor

  2023cites this paper
• Oenological properties and terroir characteristics of an autochthonous grape cultivar: Ada Karası (Vitis vinifera L.)

  2023cites this paper
• Revealing the sensory impact of different levels and combinations of esters and volatile thiols in Chardonnay wines

  2023cites this paper
• Application of Different Pre-Fermentation Techniques in the Winemaking Using Guankou Table Grape (Vitis Vinifera × Vitis Labrusca)

  2023cites this paper
• Insights into whereby raw wheat Qu contributes to the flavor quality of Huangjiu during brewing

  2023cites this paper
• NMR-Based Studies on Odorant Polymer Interactions and the Influence on the Aroma Perception of Red Wine.

  2023cites this paper
• Directionally controlling flavor compound profile based on the structure of synthetic microbial community in Chinese liquor fermentation.

  2023cites this paper
• The Impact of Fermentation Temperature and Cap Management on Selected Volatile Compounds and Temporal Sensory Characteristics of Grenache Wines from the Central Coast of California

  2023cites this paper
• Kinetics of aroma formation from grape-derived precursors: Temperature effects and predictive potential.

  2023cites this paper
• Development of a New Method for the Quantitative Analysis of Aroma Compounds Potentially Related to the Fruity Aroma of Red Wines.

  2023cites this paper
• Aromatic and chemical differences between Msalais wines produced at traditional craft workshops and modern plants

  2023cites this paper
• Do Abiotic Stresses Affect the Aroma of Damask Roses?

  2023cites this paper
• Optimization and Validation of a Method to Determine Enolones and Vanillin Derivatives in Wines—Occurrence in Spanish Red Wines and Mistelles

  2023cites this paper
• Dosing oxygen from the early stages of white winemaking: Effect on oxidation-reduction potential, browning stability, volatile composition, and sensory properties.

  2023cites this paper
• The dynamics of physicochemical properties, microbial community, and flavor metabolites during the fermentation of semi-dry Hakka rice wine and traditional sweet rice wine.

  2023cites this paper
• Predicting odor profile of food from its chemical composition: Towards an approach based on artificial intelligence and flavorists expertise.

  2023cites this paper
• Chemical and Sensory Characterization of Xinomavro Red Wine Using Grapes from Protected Designations of Northern Greece

  2023cites this paper
• Decoding the aroma characteristics of icewine by partial least-squares regression, aroma reconstitution, and omission studies.

  2023cites this paper
• New Fungus-Resistant Grapevine Vitis and V. vinifera L. × M. rotundifolia Derivative Hybrids Display a Drought-Independent Response in Thiol Precursor Levels.

  2023cites this paper
• Evaluation of energy savings in white winemaking: impact of temperature management combined with specific yeasts choice on required heat dissipation during industrial-scale fermentation

  2023cites this paper
• The Effect of Ultrasound Treatment in Winemaking on the Volatile Compounds of Aglianico, Nero di Troia, and Primitivo Red Wines

  2023cites this paper
• Cabernet Sauvignon Red Must Processing by UHPH to Produce Wine Without SO2: the Colloidal Structure, Microbial and Oxidation Control, Colour Protection and Sensory Quality of the Wine

  2022cites this paper
• Modulation of Volatile Thiol Release during Fermentation of Red Musts by Wine Yeast

  2022cites this paper
• Maturation of Moristel in Different Vineyards: Amino Acid and Aroma Composition of Mistelles and Wines with Particular Emphasis in Strecker Aldehydes

  2022cites this paper
• Influence of amino acids, and their interaction with volatiles and polyphenols, on the sensory properties of red wine

  2022cites this paper
• Botrytized wines

  2022cites this paper
• Potential Typicality Marker of Volatile Composition of Commercial Sparkling Wines from the Caatinga Biome

  2022cites this paper
• Effect of non-wine Saccharomyces yeasts and bottle aging on the release and generation of aromas in semi-synthetic Tempranillo wines.

  2022cites this paper
• Approach to the Chemotaxonomic Characterization of Traditional Cultivation Grape Varieties through Their Varietal Aroma Profile

  2022cites this paper
• A Targeted and an Untargeted Metabolomics Approach to the Volatile Aroma Profile of Young ‘Maraština’ Wines

  2022cites this paper
• Characterization of Key Aroma-Active Compounds in Two Types of Peach Spirits Produced by Distillation and Pervaporation by Means of the Sensomics Approach

  2022cites this paper
• Saturated Linear Aliphatic γ- and δ-Lactones in Wine: A Review.

  2022cites this paper
• Wine aroma vectors and sensory attributes

  2022cites this paper
• Preliminary Study on Red Wine Aroma: The Volatile Profiles of Six Grape Cultivars in Different Vinification Phases

  2022cites this paper
• The contribution of varietal thiols in the diverse aroma of Italian monovarietal white wines.

  2022cites this paper
• Monitoring of the Wines’ Quality by Gas Chromatography: HSS-GC/FID Method Development, Validation, Verification,for Analysis of Volatile Compounds

  2022cites this paper
• Cluster Thinning Improves Aroma Complexity of White Maraština (Vitis vinifera L.) Wines Compared to Defoliation under Mediterranean Climate

  2022cites this paper
• Sensory relevance of seven aroma compounds involved in unintended but potentially fraudulent aromatization of wine due to aroma carryover.

  2022cites this paper
• Effects of Simultaneous Co-Fermentation of Five Indigenous Non-Saccharomyces Strains with S. cerevisiae on Vidal Icewine Aroma Quality

  2021cites this paper
• Whole bunch fermentation and the use of grape stems: effect on phenolic and volatile aroma composition of Vitis vinifera cv. Pinot Noir wine

  2021cites this paper
• pH Control and Aroma Improvement Using the Non-Saccharomyces Lachancea thermotolerans and Hanseniaspora spp. Yeasts to Improve Wine Freshness in Warm Areas

  2021cites this paper
• Autolysis and the duration of ageing on lees independently influence the aroma composition of traditional method sparkling wine

  2021cites this paper
• Strategies for the identification and sensory evaluation of volatile constituents in wine.

  2021cites this paper
• Characterization of Odorants in a 10-Year-Old Riesling Wine.

  2021cites this paper
• Influence of Skin-Contact Treatment on Aroma Profile of Malvasia Aromatica Wines in D.O. “Vinos de Madrid”

  2021cites this paper
• Aromatic characterization of traditional Chinese wine Msalais by partial least-square regression analysis based on sensory quantitative descriptive and odor active values, aroma extract dilution analysis, and aroma recombination and omission tests.

  2021cites this paper
• Using a mixture design and fraction-based formulation to better understand perceptions of plant-protein-based solutions.

  2021cites this paper
• The Impact of Terroir on the Flavour of Single Malt Whisk(e)y New Make Spirit

  2021cites this paper
• Impact of accentuated cut edges (ACE) technique on volatile and sensory profiles of Shiraz wines.

  2021cites this paper
• Vitamins in wine: Which, what for, and how much?

  2021cites this paper
• Characterization of key odor-active compounds in sweet Petit Manseng (Vitis vinifera L.) wine by gas chromatography-olfactometry, aroma reconstitution, and omission tests.

  2021cites this paper
• Novel microencapsulated yeast for the primary fermentation of green beer: kinetic behavior, volatiles and sensory profile.

  2020cites this paper
• Preliminary Study of Australian Pinot Noir Wines by Colour and Volatile Analyses, and the Pivot© Profile Method Using Wine Professionals

  2020cites this paper
• Chemical constituents of grapes and wine

  2020cites this paper
• Identification of key odorants in complex mixtures occurring in nature.

  2020cites this paper
• Factors Influencing Olfactory Perception of Selected Off-flavourcausing Compounds in Red Wine - A Review

  2020cites this paper
• Investigating the Aroma of Syrah Wines from the Northern Rhone Valley using Supercritical CO2 Dearomatized Wine as a Matrix for Reconstitution Studies.

  2020cites this paper
• Effect of Different Reducing Agents on Aromatic Compounds, Antioxidant and Chromatic Properties of Sauvignon Blanc Wine

  2020cites this paper
• Biotechnological Approach Based on Selected Saccharomyces cerevisiae Starters for Reducing the Use of Sulfur Dioxide in Wine

  2020cites this paper
• Investigating caloric values and consumers' perceptions of Nova Scotia rosé wines.

  2020cites this paper
• Effect of grape maturity on wine sensory and chemical features: The case of Moristel wines

  2020cites this paper
• The quorum‐sensing molecule 2‐phenylethanol impaired conidial germination, hyphal membrane integrity and growth of Penicillium expansum and Penicillium nordicum

  2020cites this paper
• Tracing the production area of citrus fruits using aroma-active compounds and their quality evaluation modles.

  2020cites this paper
• Influence of L. thermotolerans and S. cerevisiae Commercial Yeast Sequential Inoculation on Aroma Composition of Red Wines (Cv Trnjak, Babic, Blatina and Frankovka)

  2020cites this paper
• Influence of Triazole Pesticides on Wine Flavor and Quality Based on Multidimensional Analysis Technology

  2020cites this paper
• Gas Chromatography Olfactometry (GC-O) for the (Semi)Quantitative Screening of Wine Aroma

  2020cites this paper
• Monitoring Cider Aroma Development throughout the Fermentation Process by Headspace Solid Phase Microextraction (HS-SPME) Gas Chromatography–Mass Spectrometry (GC-MS) Analysis

  2020cites this paper
• Volatile Profile Characterization of Croatian Commercial Sparkling Wines

  2020influential citation
• Characterization of volatile and sensory profiles of apple juices to trace fruit origins and investigation of the relationship between the aroma properties and volatile constituents

  2020cites this paper
• How do consumers describe cool climate wines using projective mapping and ultra-flash profile?

  2020cites this paper
• Comprehensive investigation of lactones and furanones in icewines and dry wines using gas chromatography-triple quadrupole mass spectrometry.

  2020cites this paper
• Role of gas chromatography and olfactometry to understand the wine aroma - achievements denoted by multidimensional analysis.

  2020cites this paper
• Immobilisation of yeasts on oak chips or cellulose powder for use in bottle-fermented sparkling wine.

  2019cites this paper
• Aromatic Compounds in Red Varieties

  2019cites this paper
• How does the addition of antioxidants and other sulfur compounds affect the metabolism of polyfunctional mercaptan precursors in model fermentations?

  2019cites this paper
• Identification de nouveaux précurseurs de thiols variétaux dans les moûts et implication dans les mécanismes de révélation du potentiel aromatique.

  2019cites this paper
• Ultrasonic treatments during the alcoholic fermentation of red wines: effects on 'Syrah' wines

  2019cites this paper
• Chemometric analysis of Chinese red wines using stir bar sorptive extraction combined with GC–MS analysis

  2019cites this paper
• Synergistic effect of musty odorants on septic odor: Verification in Huangpu River source water.

  2019cites this paper
• Levels of Furaneol in Msalais Wines: A Comprehensive Overview of Multiple Stages and Pathways of Its Formation during Msalais Winemaking

  2019cites this paper