Flavor chemistry and assessment

Malting and Brewing Science

1982 • 636 citations

The origin of ethylphenols in wines

1992 • 605 citations

Oxygen with Phenols and Related Reactions in Musts, Wines, and Model Systems: Observations and Practical Implications

1987 • 509 citations

Wine aroma

1986 • 431 citations

Formation and Occurrence of Flavor Compounds in Wine and Distilled Alcoholic Beverages

1986 • 390 citations

Astringency and bitterness of selected phenolics in wine

1990 • 374 citations

The Production of Aldehydes as a Result of Oxidation of Polyphenolic Compounds and its Relation to Wine Aging

1974 • 304 citations

Flavor composition of wines: A review

1979 • 294 citations

Characterization of some volatile constituents of bell peppers

1969 • 278 citations

Synthesis of volatile phenols by Saccharomyces cerevisiae in wines

1993 • 264 citations

Aroma of Beer, Wine and Distilled Alcoholic Beverages

1983 • 248 citations

Contribution of Methoxypyrazines to Sauvignon blanc Wine Aroma

1991 • 227 citations

The Volatile Composition of Chardonnay Juices: A Study by Flavor Precursor Analysis

1993 • 220 citations

Methoxypyrazines in Sauvignon blanc Grapes and Wines

1991 • 214 citations

Volatile ester hydrolysis or formation during storage of model solutions and wines

1980 • 192 citations

Studies on the hydrolysis of Vitis vinifera monoterpene precursor compounds and model monoterpene .beta.-D glucosides rationalizing the monoterpene composition of grapes

1982 • 179 citations

Changes in free and glycosidically bound monoterpenes in developing muscat grapes

1984 • 172 citations

The Effects of Leaf and Cluster Shading on the Composition of Cabernet Sauvignon Grapes and on Fruit and Wine Sensory Properties

1990 • 166 citations

THE PRODUCTION OF AROMA COMPOUNDS BY YEAST

1979 • 163 citations

The Distribution of Free and Glycosidically-Bound Monoterpenes Among Skin, Juice, and Pulp Fractions of Some White Grape Varieties

1986 • 163 citations

Descriptive Analysis of Commercial Cabernet Sauvignon Wines from California

1987 • 152 citations

Chemical Mechanisms of Whiskey Maturation

1981 • 148 citations

Role of Monoterpenes in Grape and Wine Flavor

1986 • 136 citations

100 YEARS OF HOP CHEMISTRY AND ITS RELEVANCE TO BREWING

1986 • 132 citations

Distribution of free and glycosidically bound monoterpenes in the skin and mesocarp of Muscat of Alexandria grapes during development

1991 • 129 citations

The Origin and Control of Hydrogen Sulfide during Fermentation of Grape Must

1979 • 121 citations

Effect of Sunlight and Shade on N orisoprenoid Levels in Maturing Weisser Riesling and Chenin blanc Grapes and Weisser Riesling Wines

2017 • 115 citations

Yeast Autolysis During Champagne Aging

1990 • 113 citations

Biogeneration of Aromas

1986 • 112 citations

Norisoprenoids in Vitis vinifera White Wine Grapes and the Identification of a Precursor of Damascenone in These Fruits

1989 • 111 citations

Phenolic, Sulfur, and Nitrogen Compounds in Food Flavors

1976 • 109 citations

The Development and Use of a Rapid Analytical Technique for Estimation of Free and Potentially Volatile Monoterpene Flavorants of Grapes

1984 • 109 citations

Fermentation Esters — Formation and Retention as Affected by Fermentation Temperature

1979 • 108 citations

Influence of Fruit Microclimate on Monoterpene Levels of Gewürztraminer

1989 • 108 citations

Wine Flavor and Phenolic Substances

1976 • 105 citations

The Properties of Glycosidases ofVitis viniferaand a Comparison of Their β-Glucosidase Activity with that of Exogenous Enzymes. An Assessment of Possible Applications in Enology

1987 • 104 citations

The Properties of Glycosidases of Vitis vinifera and a Comparison of Their β-Glucosidase Activity with that of Exogenous Enzymes. An Assessment of Possible Applications in Enology

1987 • 104 citations

Sensory descriptive analysis of the aroma of hydrolysed precursor fractions from semillon, chardonnay and sauvignon blanc grape juices

1992 • 96 citations

Immobilized endo-.beta.-glucosidase enriches flavor of wine and passion fruit juice

1990 • 93 citations

1,1,6-Trimethyl-1,2-dihydronaphthalene (TDN) formation in wine. 1. Studies on the hydrolysis of 2,6,10,10-tetramethyl-1-oxaspiro[4.5]dec-6-ene-2,8-diol rationalizing the origin of TDN and related C13 norisoprenoids in Riesling wine

1991 • 92 citations

Nature, origin and prevention of hydrogen sulphide aroma in wines

1963 • 91 citations

Wine head space analysis. Reproducibility and application to varietal classification

1980 • 90 citations

Descriptive Analysis of Pinot noir Wines from Carneros, Napa, and Sonoma

1987 • 88 citations

Formation of Hydrogen Sulfide from Elemental Sulfur During Fermentation by Wine Yeast

1977 • 86 citations

The contribution of wood to the flavor of alcoholic beverages

1989 • 85 citations

Descriptive analysis and quality ratings of 1976 wines from four bordeaux communes

1984 • 85 citations

Development of Precursors of C₁₃Nor-Isoprenoid Flavorants in Riesling Grapes

1987 • 80 citations

Flavour of distilled beverages

1994 • 79 citations

The Contribution of Hydrolyzed Flavor Precursors to Quality Differences in Shiraz Juice and Wines: An Investigation by Sensory Descriptive Analysis

1991 • 75 citations

A Study by Sensory Descriptive Analysis of the Effects of Oak Origin, Seasoning, and Heating on the Aromas of Oak Model Wine Extracts

1992 • 73 citations

Profiling Zinfandel Wines by Sensory and Chemical Analyses

1987 • 70 citations

Oxidation of Wines. I. Young White Wines Periodically Exposed to Air

1979 • 68 citations

Glycosidic Precursors of Varietal Grape and Wine Flavor

1992 • 64 citations

Analysis of methoxypyrazines in wines. 1. Development of a quantitative procedure

1986 • 64 citations

Effects on Scotch whisky composition and flavour of maturation in oak casks with varying histories

1993 • 63 citations

Hydrogen Sulphide Production by Yeast under Conditions of Methionine, Pantothenate or Vitamin B6 Deficiency

1970 • 58 citations

The effect of cask charring on Scotch whisky maturation

1993 • 56 citations

Phenolic Extraction Curves for White Wine Aged in French and American Oak Barrels

1983 • 53 citations

Some Aspects of the Wooden Container as a Factor in Wine Maturation

1974 • 51 citations

Aroma and compositional changes in wine with oxidation, storage and ageing

2016 • 50 citations

GC-Separated Brandy Components Derived from French and American Oaks

1972 • 47 citations

Formation of Ethyl Esters of Tartaric Acid During Wine Aging: Chemical and Sensory Effects

1985 • 47 citations

Understanding Natural Flavors

1994 • 46 citations

Flavour of distilled beverages: Origin and development

1984 • 46 citations

The Effect of Various Leaf Removal Treatments on the Aroma and Flavor of Sauvignon blanc Wine

1990 • 41 citations

Composition and Pathway of Formation of Stale Aldehydes in Bottled Beer

1977 • 40 citations

Formation of methional and methanethiol from methionine

1972 • 39 citations

Comparison of the Aromas of Oak- and Glass-Aged Wines

1984 • 37 citations

Comparison of Volatiles Produced by FourSaccharomyces cerevisiaeStrains Isolated From Monastrell Musts

1992 • 35 citations

Incidence of Volatile Sulfur Compounds in California Wines. A Preliminary Survey

1994 • 34 citations

Chemistry of Winemaking

1974 • 34 citations

Production of sulphite and sulphide by low-and high-sulphite forming wine yeasts

1976 • 27 citations

ワイン中のメトキシピラジンの分析 I 定量操作法の開発

1986 • 26 citations

Chemical Aspects of Distilling Wines into Brandy

1974 • 26 citations

Influence of Different Pressing Systems on the Composition of Volatile Constituents in Unfermented Grape Musts and Wines

1980 • 26 citations

Effect of American and French Oak Barrels on the Phenolic Composition and Sensory Quality of Seyval blanc Wines

1987 • 25 citations

Aroma of sherry wines

1976 • 25 citations

The flavor of beer

1986 • 23 citations

ETUDE D'UNE FRACTION CARACTERISTIQUE DE L'AROME DU RAISIN DE LA VARIETE CABERNET-SAUVIGNON: MISE EN EVIDENCE DE LA 2-METHOXY-3-ISOBUTYLPYRAZINE

1976 • 23 citations

Evidence of some glycosidically bound new monoterpenes and norisoprenoids in grapes

1988 • 20 citations

Alkaloids of Agastachys odorata

1979 • 17 citations

Wine flavour

1994 • 15 citations

Grossman's Guide to Wines, Beers, and Spirits

1964 • 10 citations

Ursprung des Aromas in alkoholischen Getränken

1980 • 6 citations

Hop Analysis

1988 • 5 citations

Sulphite reductase and ATP sulfurylase in low- and high-sulphite forming wine yeasts

1976 • 5 citations

Factors influencing the congener composition of malt whisky new spirit

1983 • 3 citations

Deleted Work

1955 • 0 citations