The Chardonnay wine olfactory concept revisited: A stable core of volatile compounds, and fuzzy boundaries

No abstract is available for this paper.

• Publication year

  2011

• Venue

  Food Research International

• Publication date

  Unknown publication date

• Fields of study

  Chemistry

• Identifiers
  DOI 10.1016/J.FOODRES.2010.09.022
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar

• No claims are published for this paper.

• No concepts are published for this paper.

• Concentration of volatile compounds in Chardonnay wine fermented in stainless steel tanks and oak barrels

  2008cited by this paper
• Conceptual vs. perceptual wine spaces: Does expertise matter?

  2008cited by this paper
• The contribution of volatile compounds derived during oak barrel maturation to the aroma of a Chardonnay and Cabernet Sauvignon wine

  2008cited by this paper
• The development of varietal aroma from non-floral grapes by yeasts of different genera

  2008cited by this paper
• Effect of winemaking process and addition of white grapes on the sensory and physicochemical characteristics of young red wines

  2008cited by this paper
• The distinctive flavour of New Zealand Sauvignon blanc: Sensory characterisation by wine professionals

  2007cited by this paper
• GC–MS and GC–olfactometry analysis of aroma compounds in a representative organic aroma extract from cured vanilla (Vanilla planifolia G. Jackson) beans

  2006cited by this paper
• Extraction and identification by GC-MS of phenolic acids in traditional balsamic vinegar from Modena

  2006cited by this paper
• Odour active aroma compounds of sea fig (Microcosmus sulcatus)

  2006cited by this paper
• Use of Partial Least Squares Regression and Multidimensional Scaling on Aroma Models of California Chardonnay Wines

  2006cited by this paper
• Volatile composition and sensory characteristics of Chardonnay wines treated with American and Hungarian oak chips

  2006cited by this paper
• Selection of potential impact odorants and sensory validation of their importance in typical chardonnay wines.

  2006cited by this paper
• Prediction of the wine sensory properties related to grape variety from dynamic-headspace gas chromatography-olfactometry data.

  2005cited by this paper
• Contribution des précurseurs glycosidiques et du sulfure de diméthyle des baies de Vitis vinifera L. Cv Grenache noir et Syrah à l'arôme des vins de la Vallée du Rhône

  2005cited by this paper
• PLS methodology to study relationships between hedonic judgements and product characteristics

  2005cited by this paper
• The role of olfaction in the elaboration and use of the Chardonnay wine concept

  2005cited by this paper
• Mise en évidence d'un espace sensoriel et caractérisation des marqueurs relatifs à l'arôme des vins issus du cépage Chardonnay

  2004cited by this paper
• Sensory methodology developed for the investigation of Sciaccarello wine concept

  2004cited by this paper
• Production of volatile compounds in the fermentation of chardonnay musts inoculated with two strains of Saccharomyces cerevisiae with different nitrogen demands

  2003cited by this paper
• Characterization of odor-active compounds in Californian chardonnay wines using GC-olfactometry and GC-mass spectrometry.

  2003cited by this paper
• Use of multivariate statistics in understanding wine flavor

  2002cited by this paper
• A powerful aromatic volatile thiol, 2-furanmethanethiol, exhibiting roast coffee aroma in wines made from several Vitis vinifera grape varieties.

  2000cited by this paper
• Similarities in the aroma chemistry of Gewürztraminer variety wines and lychee (Litchi chinesis sonn.) fruit.

  1999cited by this paper
• Contribution à la connaissance aromatique des vins de Chardonnay de Bourgogne : étude des potentialités olfactives de quatre composés volatils, le cinnamate d'éthyle, le guaiacol, le cyclotène et le maltol

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

  1998cited by this paper
• Données relatives à l'étude de quatre composés volatils suspectés d'intervenir sur la qualité d'odeur et d'arôme des vins de Chardonnay de Bourgogne: L'exemple d'une démarche analytique

  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
• Corrélation entre les profils aromatiques et les arômagrammes de vins de Bourgogne issus du cépage Chardonnay

  1994cited by this paper
• Concept matching technique for assessing importance of volatile compounds for Cheddar cheese aroma

  1994cited by this paper
• Acquisition et analyse d'arômagrammes de vins de Bourgogne issus du cépage Chardonnay

  1994cited by this paper
• The Volatile Composition of Chardonnay Juices: A Study by Flavor Precursor Analysis

  1993cited by this paper
• Contribution of Methoxypyrazines to Sauvignon blanc Wine Aroma

  1991cited by this paper
• Caractérisation de l'arôme variétal des vins de Sauvignon par couplage chromatographie en phase gazeuse-odométrie

  1991cited by this paper
• Methoxypyrazines in Sauvignon blanc Grapes and Wines

  1991cited by this paper
• Flavor composition of wines: a review.

  1979cited by this paper
• Family Resemblances: Studies in the Internal Structure of Categories

  1975cited by this paper

• L’arôme variétal des vins de Sauvignon blanc : impact des S-conjugués sur la libération des thiols volatils

  2023cites this paper
• Wine ”bouquet” : from sensory investigation to molecular analysis

  2023cites this paper
• Fine wine recognition and appreciation: It is time to change the paradigm of wine tasting.

  2023cites this paper
• Quantification and kinetic of evolution of polymeric pigment during wine aging

  2023cites this paper
• Wine Minerality and Funkiness: Blending the Two Tales of the Same Story

  2022cites this paper
• Profiling Analysis of Volatile and Non-volatile Compounds in Vitis Vinifera Berries (cv. Chardonnay) and Spontaneous Bud Mutation

  2021cites this paper
• Contribution of Grapes and Oak Wood Barrels to Pyrrole Contents in Chardonnay Wines: The Influence of Several Cooperage Parameters.

  2021cites this paper
• Development of a new sensory analysis methodology for predicting wine aging potential. Application to champagne reserve wines

  2021cites this paper
• Fine wine flavour perception and appreciation: Blending neuronal processes, tasting methods and expertise

  2021cites this paper
• Multivariate optimization of headspace solid-phase microextraction coupled to gas chromatography-mass spectrometry for the analysis of terpenoids in sparkling wines.

  2020cites this paper
• Impact of the Timing and Temperature of Malolactic Fermentation on the Aroma Composition and Mouthfeel Properties of Chardonnay Wine

  2020cites this paper
• The role of potent thiols in Chardonnay wine aroma

  2018cites this paper
• Chapter 6 – Qualitative Wine Assessment

  2017cites this paper
• Toward a Molecular Understanding of the Typicality of Chardonnay Wines: Identification of Powerful Aromatic Compounds Reminiscent of Hazelnut.

  2017cites this paper
• Modification of the olfactory sensory characteristics of Chardonnay wine through the increase in sotolon concentration

  2017cites this paper
• Vine Water Deficit Impacts Aging Bouquet in Fine Red Bordeaux Wine

  2017cites this paper
• Differentiation of Commercial PDO Wines Produced in Istria (Croatia) According to Variety and Harvest Year Based on HS-SPME-GC/MS Volatile Aroma Compound Profiling.

  2017cites this paper
• Linking the Sensory Properties of Chardonnay Grape Vitis vinifera cv. Berries to Wine Characteristics

  2017cites this paper
• Chemosensory characterization of Chardonnay and Pinot Noir base wines of Champagne. Two very different varieties for a common product.

  2016cites this paper
• Identification of Hydrogen Disulfanes and Hydrogen Trisulfanes in H2S Bottle, in Flint, and in Dry Mineral White Wine.

  2016cites this paper
• Towards the Creation of a Wine Quality Prediction Index: Correlation of Chardonnay Juice and Wine Compositions from Different Regions and Quality Levels

  2016influential citation
• Contribution à la connaissance aromatique des vins rouges : Approche sensorielle et moléculaire des nuances « végétales, vertes » en lien avec leur origine

  2016influential citation
• Exemplarity measurement and estimation of the level of interjudge agreement for two categories of French red wines

  2015cites this paper
• A sensory study of the ageing bouquet of red Bordeaux wines: A three-step approach for exploring a complex olfactory concept

  2015cites this paper
• Recherches sur le bouquet de vieillissement des vins rouges de Bordeaux : Etudes sensorielle et moléculaire d’un concept olfactif complexe

  2015influential citation
• Involvement of Dimethyl Sulfide and Several Polyfunctional Thiols in the Aromatic Expression of the Aging Bouquet of Red Bordeaux Wines.

  2015cites this paper
• Factors influencing the aroma composition of Chardonnay wines.

  2014cites this paper
• Compostos voláteis em vinhos Chardonnay (Vitis vinifera L.) produzidos em diferentes regiões brasileiras

  2014cites this paper
• Quantitative analysis of headspace volatile compounds using comprehensive two-dimensional gas chromatography and their contribution to the aroma of Chardonnay wine

  2014cites this paper
• EVOLUTION DES COMPOSES VOLATILS DES RAISINS NOIRS AU COURS DE LEUR MATURATION ET SURMATURATION PAR GCXGC-TOFMS

  2014cites this paper
• Impact of varying degrees of powdery mildew infection ( Uncinula necator (Schwein.) Burrill) on the volatile compounds of Chardonnay grapes, must and wine

  2012influential citation