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

https://doi.org/10.3390/fermentation8020038

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What this work says

Outgoing claims: the papers this work cites, builds on, or argues with.

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Investigation on the role played by fermentation esters in the aroma of young Spanish wines by multivariate analysis

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Wine Analysis

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Wine aroma

inferredcites →https://doi.org/10.1016/j.chroma.2009.08.055openalex-snapshot

Analytical performance of three commonly used extraction methods for the gas chromatography–mass spectrometry analysis of wine volatile compounds

inferredcites →https://doi.org/10.1016/j.foodchem.2010.12.056openalex-snapshot

Chemical and sensory evaluation of Bordeaux wines (Cabernet-Sauvignon and Merlot) and correlation with wine age

inferredcites →https://doi.org/10.1016/j.foodres.2013.01.001openalex-snapshot

Comparison on aroma compounds in Cabernet Sauvignon and Merlot wines from four wine grape-growing regions in China

inferredcites →https://doi.org/10.1016/j.jfca.2008.05.007openalex-snapshot

Volatile compounds of young Cabernet Sauvignon red wine from Changli County (China)

inferredcites →https://doi.org/10.1016/j.jfoodeng.2006.02.038openalex-snapshot

Assessment of colour and aroma in white wines vinifications: Effects of grape maturity and soil type

inferredcites →https://doi.org/10.1016/j.lwt.2010.06.007openalex-snapshot

Relationships between the varietal volatile composition of the musts and white wine aroma quality. A four year feasibility study

inferredcites →https://doi.org/10.1016/j.talanta.2017.06.074openalex-snapshot

Volatile composition of Merlot red wine and its contribution to the aroma: optimization and validation of analytical method

inferredcites →https://doi.org/10.1016/s0003-2670(01)01526-4openalex-snapshot

Aroma composition of wine studied by different extraction methods

inferredcites →https://doi.org/10.1016/s0889-1575(03)00080-2openalex-snapshot

Differences in major volatile compounds of red wines according to storage length and storage conditions

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Fast and quantitative determination of wine flavor compounds using microextraction with Freon 113

inferredcites →https://doi.org/10.1021/jf00042a015openalex-snapshot

Adsorption-Thermal Desorption Gas Chromatography Applied to the Determination of Wine Aromas

inferredcites →https://doi.org/10.1021/jf00051a029openalex-snapshot

Analysis of Wine Aroma by Direct Injection in Gas Chromatography without Previous Extraction

inferredcites →https://doi.org/10.1021/jf00091a048openalex-snapshot

Extraction and analysis of volatile compounds in white wines using Amberlite XAD-2 resin and capillary gas chromatography

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/jf010712oopenalex-snapshot

Varietal Differentiation of Red Wines in the Valencian Region (Spain)

inferredcites →https://doi.org/10.1021/jf0115645openalex-snapshot

Chemical Characterization of the Aroma of Grenache Rosé Wines: Aroma Extract Dilution Analysis, Quantitative Determination, and Sensory Reconstitution Studies

inferredcites →https://doi.org/10.1021/jf053278popenalex-snapshot

Comparison of Aroma Volatiles in Commercial Merlot and Cabernet Sauvignon Wines Using Gas Chromatography−Olfactometry and Gas Chromatography−Mass Spectrometry

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Grape Contribution to Wine Aroma: Production of Hexyl Acetate, Octyl Acetate, and Benzyl Acetate during Yeast Fermentation Is Dependent upon Precursors in the Must

inferredcites →https://doi.org/10.1021/jf950593aopenalex-snapshot

Comparison of Amberlite XAD-2/Freon 11 Extraction with Liquid/Liquid Extraction for the Determination of Wine Flavor Components

inferredcites →https://doi.org/10.1021/jf9710138openalex-snapshot

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

inferredcites →https://doi.org/10.1080/10942912.2011.599093openalex-snapshot

Odor Descriptors and Aromatic Series During the Oxidative Aging of Oloroso Sherry Wines

inferredcites →https://doi.org/10.1080/10942912.2014.923442openalex-snapshot

Aroma Characterization of Cabernet Sauvignon Wine from the Plateau of Yunnan (China) with Different Altitudes Using SPME-GC/MS

inferredcites →https://doi.org/10.1093/chromsci/42.6.310openalex-snapshot

Volatile Compounds of Red and White Wines by Headspace-Solid-Phase Microextraction Using Different Fibers

inferredcites →https://doi.org/10.1590/fst.10520openalex-snapshot

Wine composition of Merlot and Cabernet Sauvignon vine clones under the environmental conditions of Serra Gaúcha, Brazil

What points at this work

Incoming claims: where this work appears in other papers’ reference lists and arguments.

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A Two-Run Two-Dimensional Gas Chromatography Method Using Flame Ionization and Mass Spectrometry for the Automated and Robust Determination of the Nearly Complete Wine Aroma-Volatile Profile

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Wine Volatilomics

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The Identification

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Proposals for the improving of the existing GC-FID methods for determination of methanol and volatile compounds in alcoholic beverages

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Advanced analytical techniques for fruit wine analysis

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A two-run heart-cut multidimensional gas chromatography method using flame ionization and mass spectrometry for automated and robust determination of nearly complete wine aroma-volatile profiles

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Optimisation of HS-SPME conditions with a response surface methodology and development of a fast GC/MS method to quantify ethyl acetate in sweet wines

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Development, validation, and verification of the gas chromatography-mas spectrometry method for detecting and quantifying major cannabinoids in the inflorescence of Cannabis sativa L

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Gas chromatography in analysis of different natural products: A comprehensive review on methods and applications

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Use of chromatographic-based techniques and chemometrics for halal authentication of food products: A review

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Identification and characterization of a native Brazilian yeast strain with enhanced sensory attributes for craft beer production

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Determination of Methanol, Acetaldehyde, and Ethyl Acetate in Thousand Folds of Ethanol Sample by Headspace Gas Chromatography with Mass Spectrometry

inferred← citeshttps://doi.org/10.3389/fsufs.2023.1197508openalex-snapshot

Wine component tracing method based on near infrared spectrum fusion machine learning

inferred← citeshttps://doi.org/10.3390/agronomy12102286openalex-snapshot

Carbon-Isotope Ratio (δ13C) and Phenolic-Compounds Analysis in Authenticity Studies of Wines from Dealu Mare and Cotnari Regions (Romania)

inferred← citeshttps://doi.org/10.3390/appliedmath6080124openalex-snapshot

Applied Statistical Validation of GC–FID Acetaldehyde Determination in Extra-Neutral Alcohol Using Recovery, Relative Bias, and Factorial Analysis of Variance

inferred← citeshttps://doi.org/10.3390/beverages11050135openalex-snapshot

Assessing the Potential of Distinctive Greek White Cultivars in Winemaking: Relationship Between Sensory Sorting Tasks and GC-MS Data

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Volatilomics of Fruit Wines

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