Dynamic headspace analysis of the release of volatile organic compounds from ethanolic systems by direct APCI-MS.

No abstract is available for this paper.

• Publication year

  2005

• Venue

  Journal of Agricultural and Food Chemistry

• Publication date

  2005-09-16

• Fields of study

  Medicine, Chemistry, Environmental Science

• Identifiers
  DOI 10.1021/JF051202NPMID 16218684
• 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.

• True molar surface energy and alignment of surface molecules.

  2004cited by this paper
• Volatile release from an emulsion: headspace and in-mouth studies.

  2001cited by this paper
• Volatile release from aqueous solutions under dynamic headspace dilution conditions.

  1999cited by this paper

• Baijiu–Peanut Pairing In Vitro and In Vivo: The Decreased but Prolonged Aftertaste of Baijiu Under the Effect of Mouth Coating Formed by Peanut Lipid

  2025cites this paper
• Flavor Interactions in Wine: Current Status and Future Directions From Interdisplinary and Crossmodal Perspectives.

  2025cites this paper
• Ethanol’s Pharmacodynamic Effect on Odorant Detection in Distilled Spirits Models

  2024influential citation
• Advances in the Application of Direct Injection Mass Spectrometry Techniques to the Analysis of Grape, Wine and Other Alcoholic Beverages

  2023cites this paper
• Glass volume or shape influence the aroma attributes of Cabernet Sauvignon dry red wine

  2023cites this paper
• Yeast mannoproteins: Organoleptic modulating functions, mechanisms, and product development trends in winemaking

  2023cites this paper
• Strategies for the identification and sensory evaluation of volatile constituents in wine.

  2021cites this paper
• Discrimination of French wine brandy origin by PTR-MS headspace analysis using ethanol ionization and sensory assessment

  2021cites this paper
• Oral persistence of esters is affected by wine matrix composition.

  2020cites this paper
• Optimization of atmospheric pressure chemical ionization triple quadropole mass spectrometry (MS Nose 2) for the rapid measurement of aroma release in vivo

  2019cites this paper
• Investigating Alcohol Sweetspot Phenomena in Reduced Alcohol Red Wines

  2019cites this paper
• Effects of Ethanol Concentration on Oral Aroma Release After Wine Consumption

  2019cites this paper
• Spatially Resolved Headspace Extractions of Trace-Level Volatiles from Planar Surfaces for High-Throughput Quantitation and Mass Spectral Imaging.

  2019cites this paper
• Influence of Ethanol on Flavor Perception in Distilled Spirits

  2019cites this paper
• Effect of ethanol on flavor perception of Rum

  2018cites this paper
• Comprehensive Study of the Evolution of the Gas-Liquid Partitioning of Acetaldehyde during Wine Alcoholic Fermentation.

  2018cites this paper
• Recent Advances in Passive Air Sampling of Volatile Organic Compounds

  2018cites this paper
• Modified proton transfer reaction mass spectrometry (PTR-MS) operating conditions for in vitro and in vivo analysis of wine aroma.

  2018cites this paper
• Odorant Detection by On-line Chemical Ionization Mass Spectrometry

  2017cites this paper
• Effects of Ethanol on Flavor Perception in Alcoholic Beverages

  2017influential citation
• Wine preference and wine aroma perception

  2016cites this paper
• Water and Ethanol

  2016cites this paper
• Changes in Wine Ethanol Content Due to Evaporation from Wine Glasses and Implications for Sensory Analysis.

  2016cites this paper
• pH dependent partitioning behaviour of food and beverage aroma compounds between air‐aqueous and organic‐aqueous matrices

  2016cites this paper
• Quantitative determination of α-ionone, β-ionone, and β-damascenone and enantiodifferentiation of α-ionone in wine for authenticity control using multidimensional gas chromatography with tandem mass spectrometric detection

  2016cites this paper
• Wine matrix composition affects temporal aroma release as measured by proton transfer reaction – time‐of‐flight – mass spectrometry

  2015cites this paper
• Sip volume affects oral release of wine volatiles

  2015cites this paper
• Influence of the Nonvolatile Fraction on the Sensory Perception of 40% (v/v) Ethanol‐Containing French Grape Brandies

  2014cites this paper
• Feasibility and application of a retronasal aroma-trapping device to study in vivo aroma release during the consumption of model wine-derived beverages

  2014cites this paper
• Is orthonasal olfaction an equilibrium driven process? Design and validation of a dynamic purge and trap system for the study of orthonasal wine aroma

  2014cites this paper
• El color de los zumos cítricos: implicaciones sensoriales y desarrollo metodológico

  2013cites this paper
• Effects of Ethanol, Tannin, and Fructose Concentrations on Sensory Properties of Model Red Wines

  2013cites this paper
• GC-MS head space and consumer preference evaluation of wines with reduced ethanol content

  2013cites this paper
• Modifying PTR-MS operating conditions for quantitative headspace analysis of hydro-alcoholic beverages. 1. Variation of the mean collision energy to control ionization processes occurring during PTR-MS analyses of 10–40% (v/v) ethanol–water solutions

  2013cites this paper
• Headspace delivery of limonene from the serum and non-serum fractions of orange juice in-vitro and in-vivo

  2013cites this paper
• Wine matrix compounds affect perception of wine aromas.

  2013cites this paper
• Multiple automated headspace in-tube extraction for the accurate analysis of relevant wine aroma compounds and for the estimation of their relative liquid-gas transfer rates.

  2012cites this paper
• Assessment of Low-Density Polyethylene Squeeze Bottles in Delivering Wine Vapor-Phase Stimuli: A Preliminary Study: Delivery of Wine Volatiles via Squeeze Bottles…

  2012cites this paper
• Effects of Ethanol, Carbonation and Hop Acids on Volatile Delivery in a Model Beer System

  2011cites this paper
• Rapid analysis of formic acid, acetic acid, and furfural in pretreated wheat straw hydrolysates and ethanol in a bioethanol fermentation using atmospheric pressure chemical ionisation mass spectrometry

  2011cites this paper
• Beyond the characterization of wine aroma compounds: looking for analytical approaches in trying to understand aroma perception during wine consumption

  2011cites this paper
• Analytical methods for the quantification of volatile aromatic compounds

  2011cites this paper
• Human Perception Of Vapor-Phase Stimuli Provided By Alcoholic And Dealcoholized Wines

  2011cites this paper
• Ionization effects on the partitioning behavior of food and beverage aroma compounds between aqueous phases and air and organic matrices

  2011cites this paper
• Rapid analysis of selected beer volatiles by atmospheric pressure chemical ionisation-mass spectrometry

  2010cites this paper
• Comprehensive study of the evolution of gas-liquid partitioning of aroma compounds during wine alcoholic fermentation.

  2010cites this paper
• Climate change associated effects on grape and wine quality and production

  2010cites this paper
• Aroma release from wines under dynamic conditions.

  2009cites this paper
• Monitoring air/liquid partition of mastic gum oil volatiles in model alcoholic beverage emulsions: Effect of emulsion composition and oil droplet size

  2009cites this paper
• Interactions Between Wine Matrix Macro-Components and Aroma Compounds

  2009cites this paper
• Chapter 3 – Olfactory Sensations

  2009cites this paper
• Wine chemistry and flavor: looking into the crystal glass.

  2009cites this paper
• Influence of carbonation on aroma release from liquid systems using an artificial throat and a proton transfer reaction-mass spectrometric technique (PTR-MS)

  2009cites this paper
• Effect of ethanol, temperature, and gas flow rate on volatile release from aqueous solutions under dynamic headspace dilution conditions.

  2008cites this paper
• Characterization of key volatile compounds in red table wines produced from frontenac grapes (Vitis spp.)

  2008cites this paper
• Sample preparation for the analysis of volatile organic compounds in air and water matrices.

  2007cites this paper
• La base química del aroma del vino: Un viaje analítico desde las moléculas hasta las sensaciones olfato-gustativas

  2007cites this paper
• PTR-MS study of esters in water and water/ethanol solutions: Fragmentation patterns and partition coefficients

  2007cites this paper
• Determination of volatile organic compounds in English vineyard grape juices by immersion stir bar sorptive extraction–gas chromatography/mass spectrometry

  2007cites this paper
• Selecting the right flavourings for a food product

  2007cites this paper
• PTR-MS in enology: Advances in analytics and data analysis

  2007cites this paper