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Chemical Characterization of the Aroma of Grenache Rosé Wines: Aroma Extract Dilution Analysis, Quantitative Determination, and Sensory Reconstitution Studies
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What this work says
Outgoing claims: the papers this work cites, builds on, or argues with.
inferredcites →https://doi.org/10.1002/(sici)1097-0010(199806)77:2<259::aid-jsfa36>3.0.co;2-qopenalex-snapshot
The aroma of Grenache red wine: hierarchy and nature of its main odorants
inferredcites →https://doi.org/10.1002/(sici)1097-0010(199908)79:11<1461::aid-jsfa388>3.0.co;2-kopenalex-snapshot
Identification of impact odorants of young red wines made with Merlot, Cabernet Sauvignon and Grenache grape varieties: a comparative study
inferredcites →https://doi.org/10.1002/(sici)1099-1026(199805/06)13:3<159::aid-ffj709>3.0.co;2-7openalex-snapshot
Identification of new volatile thiols in the aroma ofVitis vinifera L. var. Sauvignon blanc wines
inferredcites →https://doi.org/10.1002/1097-0010(20000901)80:11<1659::aid-jsfa693>3.0.co;2-6openalex-snapshot
Quantitative determination of the odorants of young red wines from different grape varieties
inferredcites →https://doi.org/10.1002/ffj.2730100610openalex-snapshot
Identification of a powerful aromatic component of Vitis vinifera L. var. sauvignon wines: 4‐mercapto‐4‐methylpentan‐2‐one
inferredcites →https://doi.org/10.1007/978-3-662-04857-3openalex-snapshot
Analysis of Taste and Aroma
inferredcites →https://doi.org/10.1007/978-3-662-04857-3_6openalex-snapshot
Olfactometry and Aroma Extract Dilution Analysis of Wines
inferredcites →https://doi.org/10.1016/s0021-9673(00)00220-xopenalex-snapshot
Analysis of organic sulfur compounds in wine aroma
inferredcites →https://doi.org/10.1016/s0021-9673(98)00070-3openalex-snapshot
Quantitative determination of trace and ultratrace flavour active compounds in red wines through gas chromatographic–ion trap mass spectrometric analysis of microextracts
inferredcites →https://doi.org/10.1016/s0021-9673(98)01050-4openalex-snapshot
Headspace solid-phase microextraction of sulphides and disulphides using Carboxen–polydimethylsiloxane fibers in the analysis of wine aroma
inferredcites →https://doi.org/10.1021/bk-1998-0714.ch004openalex-snapshot
Comparison of Different White Wine Varieties in Odor Profiles by Instrumental Analysis and Sensory Studies
inferredcites →https://doi.org/10.1021/jf00015a023openalex-snapshot
More clues about sensory impact of sotolon in some flor sherry wines
inferredcites →https://doi.org/10.1021/jf00033a012openalex-snapshot
Fast and quantitative determination of wine flavor compounds using microextraction with Freon 113
inferredcites →https://doi.org/10.1021/jf001372uopenalex-snapshot
Identification and Quantification of Impact Odorants of Aged Red Wines from Rioja. GC−Olfactometry, Quantitative GC-MS, and Odor Evaluation of HPLC Fractions
inferredcites →https://doi.org/10.1021/jf010283uopenalex-snapshot
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
inferredcites →https://doi.org/10.1021/jf010933uopenalex-snapshot
Aroma Extract Dilution Analysis. Precision and Optimal Experimental Design
inferredcites →https://doi.org/10.1021/jf60165a006openalex-snapshot
Volatiles from grapes. Comparison of grenache juice and grenache rose wine
inferredcites →https://doi.org/10.1021/jf960759nopenalex-snapshot
Quantitative Determination of Potent Flavor Compounds in Burgundy Pinot Noir Wines Using a Stable Isotope Dilution Assay
inferredcites →https://doi.org/10.1021/jf9608433openalex-snapshot
Identification of Character Impact Odorants of Different White Wine Varieties
inferredcites →https://doi.org/10.1021/jf970280aopenalex-snapshot
Quantitation and Sensory Studies of Character Impact Odorants of Different White Wine Varieties
inferredcites →https://doi.org/10.1021/jf970782oopenalex-snapshot
Development of a Method for Analyzing the Volatile Thiols Involved in the Characteristic Aroma of Wines Made fromVitis viniferaL. Cv. Sauvignon Blanc
inferredcites →https://doi.org/10.1021/jf971027dopenalex-snapshot
Identification of Volatile and Powerful Odorous Thiols in Bordeaux Red Wine Varieties
inferredcites →https://doi.org/10.1021/jf990565iopenalex-snapshot
Identification of Impact Odorants in Bordeaux Red Grape Juice, in the Commercial Yeast Used for Its Fermentation, and in the Produced Wine
inferredcites →https://doi.org/10.1093/chemse/26.5.533openalex-snapshot
Evaluation of the Key Odorants of Foods by Dilution Experiments, Aroma Models and Omission
inferredcites →https://doi.org/10.1111/j.1365-2621.1988.tb13578.xopenalex-snapshot
Quantitative Analysis of γ‐Nonalactone in Wines and Its Threshold Determination
inferredcites →https://doi.org/10.20870/oeno-one.1988.22.4.1263openalex-snapshot
Influence du bois sur certaines substances odorantes des vins
inferredcites →https://doi.org/10.20870/oeno-one.1991.25.3.1212openalex-snapshot
Caractérisation de l'arôme variétal des vins de Sauvignon par couplage chromatographie en phase gazeuse-odométrie
inferredcites →https://doi.org/10.5073/vitis.1998.37.177-180openalex-snapshot
Identification d'un thiol fortement odorant, le 2-méthyl-3-furanthiol, dans les vins
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inferred← citeshttps://doi.org/10.1016/j.foodchem.2020.127900openalex-snapshot
Novel microencapsulated yeast for the primary fermentation of green beer: kinetic behavior, volatiles and sensory profile
inferred← citeshttps://doi.org/10.1016/j.foodchem.2021.129781openalex-snapshot
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
inferred← citeshttps://doi.org/10.1016/j.foodchem.2021.131222openalex-snapshot
Impact of accentuated cut edges (ACE) technique on volatile and sensory profiles of Shiraz wines
inferred← citeshttps://doi.org/10.1016/j.foodchem.2022.134160openalex-snapshot
Sensory relevance of seven aroma compounds involved in unintended but potentially fraudulent aromatization of wine due to aroma carryover
inferred← citeshttps://doi.org/10.1016/j.foodchem.2023.135844openalex-snapshot
The dynamics of physicochemical properties, microbial community, and flavor metabolites during the fermentation of semi-dry Hakka rice wine and traditional sweet rice wine
inferred← citeshttps://doi.org/10.1016/j.foodchem.2023.137243openalex-snapshot
Dosing oxygen from the early stages of white winemaking: Effect on oxidation–reduction potential, browning stability, volatile composition, and sensory properties
inferred← citeshttps://doi.org/10.1016/j.foodchem.2023.137935openalex-snapshot
Kinetics of aroma formation from grape-derived precursors: Temperature effects and predictive potential
inferred← citeshttps://doi.org/10.1016/j.foodchem.2023.138226openalex-snapshot
Decoding the aroma characteristics of icewine by partial least-squares regression, aroma reconstitution, and omission studies
inferred← citeshttps://doi.org/10.1016/j.foodchem.2024.140676openalex-snapshot
The insights into sour flavor and organic acids in alcoholic beverages
inferred← citeshttps://doi.org/10.1016/j.foodchem.2024.141248openalex-snapshot
Volatile aroma compound-based decoding and prediction of sweet berry aromas in dry red wine
inferred← citeshttps://doi.org/10.1016/j.foodchem.2025.147361openalex-snapshot
Systematic identification of novel glycosidic aromatic precursors in winemaking grapes via preparative LC fractionation, target GC and non-targeted UHPLC-MS analysis
inferred← citeshttps://doi.org/10.1016/j.foodchem.2025.147596openalex-snapshot
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
inferred← citeshttps://doi.org/10.1016/j.foodchem.2026.149090openalex-snapshot
Molecular level analysis of aroma differences between Huangjiu and beer: Insights from concentration balancing and sensory models
inferred← citeshttps://doi.org/10.1016/j.foodchem.2026.151452openalex-snapshot
Terpenoids in Baijiu: sensory evidence, formation pathways and analytical confidence
inferred← citeshttps://doi.org/10.1016/j.foodqual.2020.104026openalex-snapshot
How do consumers describe cool climate wines using projective mapping and ultra-flash profile?
inferred← citeshttps://doi.org/10.1016/j.foodres.2012.07.011openalex-snapshot
An original approach for gas chromatography-olfactometry detection frequency analysis: Application to gin
inferred← citeshttps://doi.org/10.1016/j.foodres.2014.01.009openalex-snapshot
Caramel odor: Contribution of volatile compounds according to their odor qualities to caramel typicality
inferred← citeshttps://doi.org/10.1016/j.foodres.2015.01.019openalex-snapshot
Quantification of key odor-active compounds of a novel nonalcoholic beverage produced by fermentation of wort by shiitake (Lentinula edodes) and aroma genesis studies
inferred← citeshttps://doi.org/10.1016/j.foodres.2017.11.017openalex-snapshot
Steam pressure treatment of defective Coffea canephora beans improves the volatile profile and sensory acceptance of roasted coffee blends
inferred← citeshttps://doi.org/10.1016/j.foodres.2018.07.060openalex-snapshot
Variation of aroma profile in fermentation process of Wuliangye baobaoqu starter
inferred← citeshttps://doi.org/10.1016/j.foodres.2018.10.093openalex-snapshot
Aroma characterization of a wild plant (Sanguisorba albanica) from Kosovo using multiple headspace solid phase microextraction combined with gas chromatography-mass spectrometry-olfactometry
inferred← citeshttps://doi.org/10.1016/j.foodres.2019.03.066openalex-snapshot
How does the addition of antioxidants and other sulfur compounds affect the metabolism of polyfunctional mercaptan precursors in model fermentations?
inferred← citeshttps://doi.org/10.1016/j.foodres.2019.108761openalex-snapshot
Investigating caloric values and consumers’ perceptions of Nova Scotia rosé wines
inferred← citeshttps://doi.org/10.1016/j.foodres.2020.109650openalex-snapshot
Comprehensive investigation of lactones and furanones in icewines and dry wines using gas chromatography-triple quadrupole mass spectrometry
inferred← citeshttps://doi.org/10.1016/j.foodres.2021.110151openalex-snapshot
Using a mixture design and fraction-based formulation to better understand perceptions of plant-protein-based solutions
inferred← citeshttps://doi.org/10.1016/j.foodres.2022.111404openalex-snapshot
The contribution of varietal thiols in the diverse aroma of Italian monovarietal white wines
inferred← citeshttps://doi.org/10.1016/j.foodres.2025.116763openalex-snapshot
Effect of hydroxycinnamic acids on ester-improving and aroma-enhancing of Cabernet Sauvignon red wine and its mechanism
inferred← citeshttps://doi.org/10.1016/j.foodres.2025.118162openalex-snapshot
Construction of a synthetic microbial community model for the predicting of characteristic aromas in Penglai Cabernet Sauvignon wines
inferred← citeshttps://doi.org/10.1016/j.fpsl.2018.10.008openalex-snapshot
Grapevine-shoot stilbene extract as a preservative in white wine
inferred← citeshttps://doi.org/10.1016/j.heliyon.2023.e12862openalex-snapshot
Revealing the sensory impact of different levels and combinations of esters and volatile thiols in Chardonnay wines
inferred← citeshttps://doi.org/10.1016/j.ijfoodmicro.2022.109554openalex-snapshot
Effect of non-wine Saccharomyces yeasts and bottle aging on the release and generation of aromas in semi-synthetic Tempranillo wines
inferred← citeshttps://doi.org/10.1016/j.ijfoodmicro.2025.111249openalex-snapshot
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
inferred← citeshttps://doi.org/10.1016/j.jfca.2009.01.017openalex-snapshot
Influence of the mite Carpoglyphus lactis (L) on the aroma of pale and dry wines aged under flor yeasts
inferred← citeshttps://doi.org/10.1016/j.jfca.2022.105029openalex-snapshot
Aromatic and chemical differences between Msalais wines produced at traditional craft workshops and modern plants
inferred← citeshttps://doi.org/10.1016/j.jfca.2025.107458openalex-snapshot
Insight on Lugana wines flavor with a new LC-MS method for the detection of polyfunctional thiols
inferred← citeshttps://doi.org/10.1016/j.jfca.2025.107694openalex-snapshot
Aroma profiling of Greek red wines: A comparative sensory and chemical analysis of Agiorgitiko and Xinomavro varieties
inferred← citeshttps://doi.org/10.1016/j.jfca.2026.108999openalex-snapshot
Enhancing fruity notes in model red wine solutions with varietal aroma compounds: A sensory approach focused on β-damascenone and β-ionone
inferred← citeshttps://doi.org/10.1016/j.lwt.2010.06.003openalex-snapshot
Intensity prediction of typical aroma characters of cabernet sauvignon wine in Changli County (China)
inferred← citeshttps://doi.org/10.1016/j.lwt.2012.04.031openalex-snapshot
Gas–liquid transfer of aroma compounds during winemaking fermentations
inferred← citeshttps://doi.org/10.1016/j.lwt.2014.09.026openalex-snapshot
Sensory-active compounds influencing wine experts' and consumers' perception of red wine intrinsic quality
inferred← citeshttps://doi.org/10.1016/j.lwt.2015.02.020openalex-snapshot
Systematic approach for the development of fruit wines from industrially processed fruit concentrates, including optimization of fermentation parameters, chemical characterization and sensory evaluation
inferred← citeshttps://doi.org/10.1016/j.lwt.2015.08.005openalex-snapshot
Replacement of sulfur dioxide by hydroxytyrosol in white wine: Influence on both quality parameters and sensory
inferred← citeshttps://doi.org/10.1016/j.lwt.2015.09.018openalex-snapshot
Evolution of polyfunctional mercaptans and their precursors during Merlot alcoholic fermentation
inferred← citeshttps://doi.org/10.1016/j.lwt.2017.11.023openalex-snapshot
Combined influence of lactic acid bacteria starter and final pH on the induction of malolactic fermentation and quality of cherry wines
inferred← citeshttps://doi.org/10.1016/j.lwt.2019.108848openalex-snapshot
Effect of grape maturity on wine sensory and chemical features: The case of Moristel wines
inferred← citeshttps://doi.org/10.1016/j.lwt.2020.109203openalex-snapshot
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
inferred← citeshttps://doi.org/10.1016/j.lwt.2023.114619openalex-snapshot
Insights into whereby raw wheat Qu contributes to the flavor quality of Huangjiu during brewing
inferred← citeshttps://doi.org/10.1016/j.meafoo.2026.100311openalex-snapshot
Characterization of key aroma-active compounds in Southern Sichuan bran vinegar using a comprehensive flavoromics approach
inferred← citeshttps://doi.org/10.1016/j.scienta.2013.08.021openalex-snapshot
Effect of alternative new pruning system and harvesting times on aroma compounds of young wines from Ecolly (Vitis vinifera) in a new grape growing region of the Weibei Plateau in China
inferred← citeshttps://doi.org/10.1016/j.scienta.2017.12.035openalex-snapshot
Grapevine quality: A multiple choice issue
inferred← citeshttps://doi.org/10.1016/j.scitotenv.2018.11.062openalex-snapshot
Synergistic effect of musty odorants on septic odor: Verification in Huangpu River source water
inferred← citeshttps://doi.org/10.1016/j.snb.2004.04.082openalex-snapshot
A comparative study of sensor array and GC–MS: application to Madrid wines characterization
inferred← citeshttps://doi.org/10.1016/j.talanta.2007.05.029openalex-snapshot
Comparison of two extraction methods for evaluation of volatile constituents patterns in commercial whiskeysElucidation of the main odour-active compounds
inferred← citeshttps://doi.org/10.1016/j.talanta.2007.05.037openalex-snapshot
Screening of volatile composition from Portuguese multifloral honeys using headspace solid-phase microextraction-gas chromatography–quadrupole mass spectrometry
inferred← citeshttps://doi.org/10.1016/j.talanta.2011.08.007openalex-snapshot
A fast method using a new hydrophilic–lipophilic balanced sorbent in combination with ultra-high performance liquid chromatography for quantification of significant bioactive metabolites in wines
inferred← citeshttps://doi.org/10.1016/j.teac.2025.e00295openalex-snapshot
Gas chromatography in analysis of different natural products: A comprehensive review on methods and applications
inferred← citeshttps://doi.org/10.1016/s0021-9673(03)00963-4openalex-snapshot
Quantitative determination of sotolon, maltol and free furaneol in wine by solid-phase extraction and gas chromatography–ion-trap mass spectrometry
inferred← citeshttps://doi.org/10.1021/acs.analchem.7b02389openalex-snapshot
Machine-Learning-Based Olfactometer: Prediction of Odor Perception from Physicochemical Features of Odorant Molecules
inferred← citeshttps://doi.org/10.1021/acs.jafc.0c04328openalex-snapshot
Investigating the Aroma of Syrah Wines from the Northern Rhone Valley Using Supercritical CO2-Dearomatized Wine as a Matrix for Reconstitution Studies
inferred← citeshttps://doi.org/10.1021/acs.jafc.1c04196openalex-snapshot
Characterization of Odorants in a 10-Year-Old Riesling Wine
inferred← citeshttps://doi.org/10.1021/acs.jafc.2c04527openalex-snapshot
Saturated Linear Aliphatic γ- and δ-Lactones in Wine: A Review
inferred← citeshttps://doi.org/10.1021/acs.jafc.2c08595openalex-snapshot
New Fungus-Resistant Grapevine Vitis and V. vinifera L. × M. rotundifolia Derivative Hybrids Display a Drought-Independent Response in Thiol Precursor Levels
inferred← citeshttps://doi.org/10.1021/acs.jafc.3c03267openalex-snapshot
Development of a New Method for the Quantitative Analysis of Aroma Compounds Potentially Related to the Fruity Aroma of Red Wines
inferred← citeshttps://doi.org/10.1021/acs.jafc.3c04015openalex-snapshot
NMR-Based Studies on Odorant Polymer Interactions and the Influence on the Aroma Perception of Red Wine
inferred← citeshttps://doi.org/10.1021/acs.jafc.4c06838openalex-snapshot
Molecular Insights into the Aroma Difference between Beer and Wine: A Meta-Analysis-Based Sensory Study Using Concentration Leveling Tests
inferred← citeshttps://doi.org/10.1021/acs.jafc.5b01418openalex-snapshot
Characterization of the Key Aroma Compounds in a Commercial Amontillado Sherry Wine by Means of the Sensomics Approach
inferred← citeshttps://doi.org/10.1021/acs.jafc.5b03977openalex-snapshot
Involvement of Dimethyl Sulfide and Several Polyfunctional Thiols in the Aromatic Expression of the Aging Bouquet of Red Bordeaux Wines
inferred← citeshttps://doi.org/10.1021/acs.jafc.5b04869openalex-snapshot
Identification of Piperitone as an Aroma Compound Contributing to the Positive Mint Nuances Perceived in Aged Red Bordeaux Wines
inferred← citeshttps://doi.org/10.1021/acs.jafc.6b01030openalex-snapshot
Comprehensive Study of Volatile Compounds in Two Australian Rosé Wines: Aroma Extract Dilution Analysis (AEDA) of Extracts Prepared Using Solvent-Assisted Flavor Evaporation (SAFE) or Headspace Solid-Phase Extraction (HS-SPE)
inferred← citeshttps://doi.org/10.1021/acs.jafc.6b04509openalex-snapshot
Characterization of the Key Aroma Compounds in Chinese Vidal Icewine by Gas Chromatography–Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Tests
inferred← citeshttps://doi.org/10.1021/acsomega.3c08483openalex-snapshot
Green Enzymatic Synthesis of Geranyl Butyrate: Process Optimization and Mechanistic Insights
inferred← citeshttps://doi.org/10.1021/bk-2012-1104.ch016openalex-snapshot
Characteristic Aroma Compounds of Chinese Dry Rice Wine by Gas Chromatography–Olfactometry and Gas Chromatography–Mass Spectrometry
inferred← citeshttps://doi.org/10.1021/bk-2015-1203.ch010openalex-snapshot
C13-Norisoprenoids in Grape and Wine Affected by Different Canopy Management
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