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Evidence for an alternative biogenetic pathway leading to 3-mercaptohexanol and 4-mercapto-4-methylpentan-2-one in wines

Analytica chimica acta, 2006-01, Vol.563 (1), p.58-64

2006

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QTLs for muscat flavor and monoterpenic odorant content in grapevine (Vitis vinifera L.)

Molecular breeding, 2006-09, Vol.18 (2), p.109-125

2006

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Contribution of Dimethyl Sulfide to the Aroma of Syrah and Grenache Noir Wines and Estimation of Its Potential in Grapes of These Varieties

Journal of agricultural and food chemistry, 2004-11, Vol.52 (23), p.7084-7093

2004

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Identification of S-methylmethionine in Petit Manseng grapes as dimethyl sulphide precursor in wine

Analytica chimica acta, 2008-07, Vol.621 (1), p.24-29

2008

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Biogeneration of C 13-norisoprenoid compounds: experiments supportive for an apo-carotenoid pathway in grapevines

Analytica chimica acta, 2002-04, Vol.458 (1), p.3-14

2002

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Effects of Vine or Bunch Shading on the Glycosylated Flavor Precursors in Grapes of Vitis vinifera L. Cv. Syrah

Journal of agricultural and food chemistry, 2000-04, Vol.48 (4), p.1290-1297

2000

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Monoterpenic and norisoprenoidic glycoconjugates of Vitis vinifera L. cv. Melon B. as precursors of odorants in Muscadet wines

Journal of Chromatography A, 2001-11, Vol.936 (1), p.145-157

2001

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Volatile and Glycosidically Bound Composition of Loureiro and Alvarinho Wines

Food science and technology international, 2008-08, Vol.14 (4), p.341-353

2008

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Ability of Possible DMS Precursors To Release DMS during Wine Aging and in the Conditions of Heat-Alkaline Treatment

Journal of agricultural and food chemistry, 2005-04, Vol.53 (7), p.2637-2645

2005

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Volatile Compounds Released by Enzymatic Hydrolysis of Glycoconjugates of Leaves and Grape Berries from Vitis vinifera Muscat of Alexandria and Shiraz Cultivars

Journal of agricultural and food chemistry, 2001-06, Vol.49 (6), p.2917-2923

2001

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Quantitative determination of free and hydrolytically liberated β-damascenone in red grapes and wines using a stable isotope dilution assay

Journal of Chromatography A, 1999-07, Vol.849 (1), p.245-254

1999

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Quantitative determination of β-ionone in red wines and grapes of Bordeaux using a stable isotope dilution assay

Journal of Chromatography A, 1999-07, Vol.848 (1), p.317-325

1999

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The aroma of Muscat of Frontignan grapes: effect of the light environment of vine or bunch on volatiles and glycoconjugates

Journal of the science of food and agriculture, 2000-11, Vol.80 (14), p.2012-2020

2000

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Volatile Compounds Involved in the Aroma of Sweet Fortified Wines (Vins Doux Naturels) from Grenache Noir

Journal of agricultural and food chemistry, 1998-08, Vol.46 (8), p.3230-3237

1998

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Stability of sotolon in acidic and basic aqueous solutions : Application to the synthesis of a deuterated analogue for its quantitative determination in wine

Analytica chimica acta, 2006-03, Vol.563 (1-2), p.365-374

2006

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Identification of Impact Odorants in Bordeaux Red Grape Juice, in the Commercial Yeast Used for Its Fermentation, and in the Produced Wine

Journal of agricultural and food chemistry, 2000-02, Vol.48 (2), p.400-406

2000

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Quantitative determination of 2-methoxy-3-isobutylpyrazine in red wines and grapes of Bordeaux using a stable isotope dilution assay

Journal of Chromatography A, 1999-05, Vol.841 (2), p.229-237

1999

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The aroma of grapes I. Extraction and determination of free and glycosidically bound fractions of some grape aroma components

Journal of Chromatography A, 1985, Vol.331 (1), p.83-90

1985

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Biogeneration of C13-norisoprenoid compounds: experiments supportive for an apo-carotenoid pathway in grapevines

Analytica chimica acta, 2002-04, Vol.458 (1), p.3-14

2002

Volltextzugriff (PDF)

Changes in Physicochemical Characteristics and Volatile Constituents of Yellow- and White-Fleshed Nectarines during Maturation and Artificial Ripening

Journal of agricultural and food chemistry, 2003-05, Vol.51 (10), p.3083-3091

2003

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Formation Pathways of Ethyl Esters of Branched Short-Chain Fatty Acids during Wine Aging

Journal of agricultural and food chemistry, 2005-05, Vol.53 (9), p.3503-3509

2005

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Identification and Quantification of Passion Fruit Cyanogenic Glycosides

Journal of agricultural and food chemistry, 1996, Vol.44 (12), p.3817-3820

1996

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Identification of Passion Fruit Glycosides by Gas Chromatography/Mass Spectrometry

Journal of agricultural and food chemistry, 1998-10, Vol.46 (10), p.4352-4357

1998

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6-O-α-L-arabinopyranosyl-β-D-glucopyranosides as aroma precursors from passion fruit

Phytochemistry (Oxford), 1996-04, Vol.41 (6), p.1497-1500

1996

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Microfiltration and reverse osmosis affect recovery of mango puree flavor compounds

Journal of food science, 1997-11, Vol.62 (6), p.1116-1119

1997

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Evidence for an alternative biogenetic pathway leading to 3-mercaptohexanol and 4-mercapto-4-methylpentan-2-one in wines

QTLs for muscat flavor and monoterpenic odorant content in grapevine (Vitis vinifera L.)

Contribution of Dimethyl Sulfide to the Aroma of Syrah and Grenache Noir Wines and Estimation of Its Potential in Grapes of These Varieties

Identification of S-methylmethionine in Petit Manseng grapes as dimethyl sulphide precursor in wine

Biogeneration of C 13-norisoprenoid compounds: experiments supportive for an apo-carotenoid pathway in grapevines

Effects of Vine or Bunch Shading on the Glycosylated Flavor Precursors in Grapes of Vitis vinifera L. Cv. Syrah

Monoterpenic and norisoprenoidic glycoconjugates of Vitis vinifera L. cv. Melon B. as precursors of odorants in Muscadet wines

Volatile and Glycosidically Bound Composition of Loureiro and Alvarinho Wines

Ability of Possible DMS Precursors To Release DMS during Wine Aging and in the Conditions of Heat-Alkaline Treatment

Volatile Compounds Released by Enzymatic Hydrolysis of Glycoconjugates of Leaves and Grape Berries from Vitis vinifera Muscat of Alexandria and Shiraz Cultivars

Quantitative determination of free and hydrolytically liberated β-damascenone in red grapes and wines using a stable isotope dilution assay

Quantitative determination of β-ionone in red wines and grapes of Bordeaux using a stable isotope dilution assay

The aroma of Muscat of Frontignan grapes: effect of the light environment of vine or bunch on volatiles and glycoconjugates

Volatile Compounds Involved in the Aroma of Sweet Fortified Wines (Vins Doux Naturels) from Grenache Noir

Stability of sotolon in acidic and basic aqueous solutions : Application to the synthesis of a deuterated analogue for its quantitative determination in wine

Identification of Impact Odorants in Bordeaux Red Grape Juice, in the Commercial Yeast Used for Its Fermentation, and in the Produced Wine

Quantitative determination of 2-methoxy-3-isobutylpyrazine in red wines and grapes of Bordeaux using a stable isotope dilution assay

The aroma of grapes I. Extraction and determination of free and glycosidically bound fractions of some grape aroma components

Biogeneration of C13-norisoprenoid compounds: experiments supportive for an apo-carotenoid pathway in grapevines

Changes in Physicochemical Characteristics and Volatile Constituents of Yellow- and White-Fleshed Nectarines during Maturation and Artificial Ripening

Formation Pathways of Ethyl Esters of Branched Short-Chain Fatty Acids during Wine Aging

Identification and Quantification of Passion Fruit Cyanogenic Glycosides

Identification of Passion Fruit Glycosides by Gas Chromatography/Mass Spectrometry

6-O-α-L-arabinopyranosyl-β-D-glucopyranosides as aroma precursors from passion fruit

Microfiltration and reverse osmosis affect recovery of mango puree flavor compounds

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