Occurrence, sensory impact, formation, and fate of damascenone in grapes, wines, and other foods and beverages

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 18, 2011, Pages 9717-9746

  Sefton, Mark A ^a   Skouroumounis, George K ^a   Elsey, Gordon M ^a   Taylor, Dennis K ^a  

^a UNIVERSITY OF ADELAIDE   (Australia)

Author keywords

aroma; damascenone; flavor; precursor; review; wine

Indexed keywords

ACID-CATALYZED HYDROLYSIS; ALCOHOLIC BEVERAGES; APOCAROTENOIDS; AROMA; DAMASCENONE; DEGRADATION PROCESS; DETECTION THRESHOLD; NATURAL PRODUCTS; PRECURSOR; SENSORY PROPERTIES; VITIS VINIFERA;

FLAVORS; REVIEWS; SULFUR; SULFUR DIOXIDE; WINE;

FRUITS;

ALKENE; CAROTENOID; CYCLOHEXANE DERIVATIVE; DAMASCENONE; SULFUR DIOXIDE;

ALCOHOLIC BEVERAGE; BEER; BEVERAGE; CHEMISTRY; FOOD ANALYSIS; FRUIT; HUMAN; ODOR; PH; REVIEW; TASTE; VITIS; WINE;

ALCOHOLIC BEVERAGES; ALKENES; BEER; BEVERAGES; CAROTENOIDS; CYCLOHEXANES; FOOD ANALYSIS; FRUIT; HUMANS; HYDROGEN-ION CONCENTRATION; ODORS; SMELL; SULFUR DIOXIDE; TASTE; VITIS; WINE;

VITACEAE; VITIS VINIFERA;

EID: 80053129474     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf201450q     Document Type: Review

References (348)

1. Kovats, E. S. Composition of essential oils. Part 7. Bulgarian rose (Rosa damascena Mill.) oil J. Chromatogr. 1987, 406, 185-222
2. Demole, E.; Enggist, P.; Saeuberli, U.; Stoll, M.; Kovats, E. Structure and synthesis of damascenone [2,6,6-trimethyl-1-(trans -crotonoyl)-1,3- cyclohexadiene], odorous constituent of Bulgarian rose oil (Rosa damascena) Helv. Chim. Acta 1970, 53, 541-551
3. Williams, A. Rose ketones: celebrating 30 years of success Perfum. Flavor. 2002, 27, 18-31
4. Ohloff, G.; Demole, E. Importance of the odoriferous principle of Bulgarian rose oil in flavor and fragrance chemistry J. Chromatogr. 1987, 406, 181-183
5. Ohloff, G. Importance of minor components in flavors and fragrances Perfum. Flavor. 1978, 3, 11-22
6. Demole, E.; Berthet, D. Identification de la damascénone et de la damascone dans le tabac Burley Helv. Chim. Acta 1971, 54, 681-682
7. Winter, M.; Enggist, P. Aromas. 17. Raspberry aroma. IV Helv. Chim. Acta 1971, 54, 1891-1898
8. Sen, A.; Laskawy, G.; Schieberle, P.; Grosch, W. Quantitative determination of β-damascenone in foods using a stable isotope dilution assay J. Agric. Food Chem. 1991, 39, 757-759
9. 3]β-ionone, for quantification in grapes, juices and wines J. Chromatogr., A 1998, 824, 71-78 (Pubitemid 28461793)
10. Pollnitz, A.; Pardon, K.; Sykes, M.; Sefton, M. The effects of sample preparation and gas chromatograph injection techniques on the accuracy of measuring guaiacol, 4-methylguaiacol and other volatile oak compounds in oak extracts by stable isotope dilution analyses J. Agric. Food Chem. 2004, 52, 3244-3252
11. Pineau, B.; Barbe, J.-C.; Van Leeuwen, C.; Dubourdieu, D. Which impact for β-damascenone on red wines aroma? J. Agric. Food Chem. 2007, 55, 4103-4108 (Pubitemid 46867421)
12. Buettner, A. A selective and sensitive approach to characterize odor-active and volatile constituents in small-scale human milk samples Flavour Fragrance J. 2007, 22, 465-473 (Pubitemid 350162236)
13. Lawless, H.; Heymann, H. Sensory Evaluation of Food: Principles and Practices; Aspen Publishers: Gaithersburg, MD, 1999.
14. Czerny, M.; Christlbauer, M.; Christlbauer, M.; Fischer, A.; Granvogl, M.; Hammer, M.; Hartl, C.; Hernandez, N. M.; Schieberle, P. Re-investigation on odour thresholds of key food aroma compounds and development of an aroma language based on odour qualities of defined aqueous odorant solutions Eur. Food Res. Technol. 2008, 228, 265-273
15. Schreier, P.; Drawert, F.; Junker, A. Identification of volatile constituents from grapes J. Agric. Food Chem. 1976, 24, 331-336
16. Acree, T. E.; Braell, P.; Butts, R. M. The presence of damascenone in cultivars of Vitis vinifera (Linneaus), V. rotundifolia (Michaux), and V. labruscana (Baily) J. Agric. Food Chem. 1981, 29, 688-690
17. Chisholm, M. G.; Guiher, L. A.; Vonah, T. M.; Beaumont, J. L. Comparison of some French-American hybrid wines with White Riesling using gas chromatography-olfactometry Am. J. Enol. Vitic. 1994, 45, 201-212
18. Sefton, M. A. Hydrolytically-released volatile secondary metabolites from a juice sample of Vitis vinifera grape cvs Merlot and Cabernet Sauvignon Aust. J. Grape Wine Res. 1998, 4, 30-38
19. Sefton, M. A.; Francis, I. L.; Williams, P. J. The volatile composition of Chardonnay juices: a study by flavor precursor analysis Am. J. Enol. Vitic. 1993, 44, 359-370
20. Shure, K. B.; Acree, T. E. Changes in the odor-active compounds in Vitis labruscana cv. Concord during growth and development J. Agric. Food Chem. 1994, 42, 350-353
21. 13 nor-isoprenoid flavorants in Riesling grapes Am. J. Enol. Vitic. 1987, 38, 23-27
22. Rapp, A.; Knipser, W. A new method for the enrichment of head space components using wine as an example Chromatographia 1980, 13, 698-702
23. Camara, J. S.; Herbert, P.; Marques, J. C.; Alves, M. A. Varietal flavor compounds of four grape varieties producing Madeira wines Anal. Chim. Acta 2004, 513, 203-207 (Pubitemid 38624485)
24. Coelho, E.; Rocha, S.; Delgadillo, I.; Coimbra, M. Headspace-SPME applied to varietal volatile components evolution during Vitis vinifera L. cv. 'Baga' ripening Anal. Chim. Acta 2006, 563, 204-214
25. Gonzalez-Mas, M. C.; Garcia-Riano, L. M.; Alfaro, C.; Rambla, J. L.; Padilla, A. I.; Gutierrez, A. Headspace-based techniques to identify the principal volatile compounds in red grape cultivars Int. J. Food Sci. Technol. 2009, 44, 510-518
26. Sakho, M.; Crouzet, J.; Seck, S. Volatile components of African mango J. Food Sci. 1985, 50, 548-550
27. Cunningham, D. G.; Acree, T. E.; Barnard, J.; Butts, R. M.; Braell, P. A. Charm analysis of apple volatiles Food Chem. 1986, 19, 137-147 (Pubitemid 16152654)
28. Ferreira, L.; Perestrelo, R.; Caldeira, M.; Camara, J. S. Characterization of volatile substances in apples from Rosaceae family by headspace solid-phase microextraction followed by GC-qMS J. Sep. Sci. 2009, 32, 1875-1888
29. Buttery, R. G.; Teranishi, R.; Flath, R. A.; Ling, L. C. Fresh tomato volatiles. Composition and sensory studies ACS Symp. Ser. 1989, No. 388, 213-222
30. Buttery, R. G.; Teranishi, R.; Ling, L. C. Identification of damascenone in tomato volatiles Chem. Ind. (London) 1988, 238
31. Mathieu, S.; Dal Cin, V.; Fei, Z.; Li, H.; Bliss, P.; Taylor, M. G.; Klee, H. J.; Tieman, D. M. Flavour compounds in tomato fruits: identification of loci and potential pathways affecting volatile composition J. Exp. Bot. 2009, 60, 325-337
32. Aprea, E.; Biasioli, F.; Carlin, S.; Endrizzi, I.; Gasperi, F. Investigation of volatile compounds in two raspberry cultivars by two headspace techniques: solid-phase microextraction/gas chromatography-mass spectrometry (SPME/GC-MS) and proton-transfer reaction-mass spectrometry (PTR-MS) J. Agric. Food Chem. 2009, 57, 4011-4018
33. Aprea, E.; Carlin, S.; Giongo, L.; Grisenti, M.; Gasperi, F. Characterization of 14 raspberry cultivars by solid-phase microextraction and relationship with gray mold susceptibility J. Agric. Food Chem. 2010, 58, 1100-1105
34. Roberts, D. D.; Acree, T. E. Effects of heating and cream addition on fresh raspberry aroma using a retronasal aroma simulator and gas chromatography olfactometry J. Agric. Food Chem. 1996, 44, 3919-3925 (Pubitemid 126453729)
35. Ong, P. K. C.; Acree, T. E.; Lavin, E. H. Characterization of volatiles in rambutan fruit (Nephelium lappaceum L.) J. Agric. Food Chem. 1998, 46, 611-615 (Pubitemid 128488431)
36. Ong, P. K. C.; Acree, T. E. Gas chromatography/olfactory analysis of lychee (Litchi chinensis Sonn.) J. Agric. Food Chem. 1998, 46, 2282-2286 (Pubitemid 128491145)
37. Werkhoff, P.; Guentert, M.; Krammer, G.; Sommer, H.; Kaulen, J. Vacuum headspace method in aroma research: flavor chemistry of yellow passion fruits J. Agric. Food Chem. 1998, 46, 1076-1093 (Pubitemid 128488118)
38. Schieberle, P. Heat-induced changes in the most odor-active volatiles of strawberries Dev. Food Sci. 1994, 35, 345-351
39. Sakho, M.; Crouzet, J.; Seck, S. Evolution des composés volatils de la mangue au cours du chauffage Lebensm.-Wiss. Technol. 1985, 18, 89-93
40. Buttery, R. G.; Takeoka, G.; Teranishi, R.; Ling, L. C. Tomato aroma components: identification of glycoside hydrolysis volatiles J. Agric. Food Chem. 1990, 38, 2050-2053
41. 13-norisoprenoid flavor precursors in starfruit (Averrhoa carambola L.) Flavour Fragrance J. 1992, 7, 179-185
42. Daniel, M.; Capone, D.; Sefton, M.; Elsey, G. Riesling acetal is a precursor to 1,1,6-trimethyl-1,2-dihydronaphthalene (TDN) in wine Aust. J. Grape Wine Res. 2009, 15, 93-96
43. Nursten, H. E.; Woolfe, M. L. Examination of the volatile compounds present in cooked Bramley's seedling apples and the changes they undergo on processing J. Sci. Food Agric. 1972, 23, 803-822
44. Abe, E.; Ito, T.; Odagiri, S. Flavor of apple jam Nippon Nogei Kagaku Kaishi 1980, 54, 761-764
45. Genovese, A.; Ugliano, M.; Pessina, R.; Gambuti, A.; Piombino, P.; Moio, L. Comparison of the aroma compounds in apricot (Prunus armeniaca, L. cv. Pellecchiella) and apple (Malus pumila, L. cv. Annurca) raw distillates Ital. J. Food Sci. 2004, 16, 185-196 (Pubitemid 39197295)
46. 2O pasteurisation on the quality of fresh apple juice Food Chem. 2009, 115, 129-136
47. Steinhaus, M.; Bogen, J.; Schieberle, P. From apple to juice - changes in key aroma compounds during processing. Recent Highlights in Flavor Chemistry and Biology, Proceedings of the Wartburg Symposium on Flavor Chemistry and Biology, 8th, Eisenach, Germany, Feb 27-March 2, 2007; Deutsche Forschungsanstalt für Lebensmittelchemie: Garching, Germany, 2007; pp 123-128.
48. Engel, K. H.; Tressl, R. Studies on the volatile components of two mango varieties J. Agric. Food Chem. 1983, 31, 796-801
49. Du, X.; Finn, C.; Qian, M. C. Distribution of volatile composition in 'Marion' (Rubus species Hyb) blackberry pedigree J. Agric. Food Chem. 2010, 58, 1860-1869
50. Du, X. F.; Kurnianta, A.; McDaniel, M.; Finn, C. E.; Qian, M. C. Flavour profiling of 'Marion' and thornless blackberries by instrumental and sensory analysis Food Chem. 2010, 121, 1080-1088
51. Georgilopoulos, D. N.; Gallois, A. N. Aroma compounds of fresh blackberries (Rubus laciniata L.) Z. Lebensm.-Unters. Forsch. 1987, 184, 374-380
52. Georgilopoulos, D. N.; Gallois, A. N. Volatile flavor compounds in heated blackberry juices Z. Lebensm.-Unters. Forsch. 1987, 185, 299-306
53. Varming, C.; Andersen, M. L.; Poll, L. Influence of thermal treatment on black currant (Ribes nigrum L.) juice aroma J. Agric. Food Chem. 2004, 52, 7628-7636
54. Ames, J. M.; MacLeod, G. Volatile components of okra Phytochemistry 1990, 29, 1201-1207
55. MacLeod, G.; Ames, J. M. Volatile components of starfruit Phytochemistry 1990, 29, 165-172
56. Tressl, R.; Engel, K. H. Formation of esters and terpenoids in passion fruits and their importance to quality evaluation. Instrum. Anal. Foods: Recent Prog., Proc. Symp. Int. Flavor Conf., 3rd 1983, 1, 153-182.
57. Bolzoni, L.; Careri, M.; Mangia, A. Characterization of volatile components in apricot purees by gas chromatography-mass spectrometry J. Chromatogr. 1990, 518, 221-229 (Pubitemid 20336711)
58. Chairote, G.; Rodriguez, F.; Crouzet, J. Characterization of additional volatile flavor components of apricot. J. Food Sci. 1981, 46, 1898-1901, 1906.
59. Ong, P. K.; Acree, T. E. Similarities in the aroma chemistry of Gewürztraminer variety wines and lychee (Litchi chinesis sonn.) fruit J. Agric. Food Chem. 1999, 47, 665-670 (Pubitemid 29185242)
60. Averbeck, M.; Schieberle, P. H. Characterisation of the key aroma compounds in a freshly reconstituted orange juice from concentrate Eur. Food Res. Technol. 2009, 229, 611-622
61. Barron, D.; Etievant, P. X. The volatile constituents of strawberry jam Z. Lebensm.-Unters. Forsch. 1990, 191, 279-285
62. Malaman, F. S.; Moraes, L. A. B.; West, C.; Ferreira, N. J.; Oliveira, A. L. Supercritical fluid extracts from the Brazilian cherry (Eugenia uniflora L.): relationship between the extracted compounds and the characteristic flavour intensity of the fruit. Food Chem. 2010, 124, 85-92.
63. Horvat, R. J.; Chapman, G. W., Jr.; Senter, S. D.; Robertson, J. A.; Okie, W. R.; Norton, J. D. Comparison of the volatile compounds from several commercial plum cultivars J. Sci. Food Agric. 1992, 60, 21-23
64. Miyazawa, N.; Fujita, A.; Kubota, K. Aroma character impact compounds in Kinokuni mandarin orange (Citrus kinokuni) compared with Satsuma mandarin orange (Citrus unshiu) Biosci., Biotechnol., Biochem. 2010, 74, 835-842
65. Takeoka, G. R.; Flath, R. A.; Buttery, R. G.; Winterhalter, P.; Güntert, M.; Ramming, D. W.; Teranishi, R. Free and bound flavor constituents of white-fleshed nectarines. In Flavour Precursors: Thermal and Enzymatic Conversions; ACS Symposium Series 490; Teranishi, R.; Takeoka, G. R.; Güntert, M., Eds.; American Chemical Society: Washington, DC, 1992; pp 116-138.
66. Araki, C.; Sakakibara, H. Changes in the volatile flavor compounds by heating satsuma mandarin (Citrus unshiu Marcov.) juice Agric. Biol. Chem. 1991, 55, 1421-1423
67. Barbeni, M.; Guarda, P. A.; Villa, M.; Cabella, P.; Pivetti, F.; Ciaccio, F. Identification and sensory analysis of volatile constituents of babaco fruit (Carica pentagona Heilborn) Flavour Fragrance J. 1990, 5, 27-32 (Pubitemid 20162149)
68. Lin, J.; Rouseff, R. L.; Barros, S.; Naim, M. Aroma composition changes in early season grapefruit juice produced from thermal concentration J. Agric. Food Chem. 2002, 50, 813-819 (Pubitemid 34163627)
69. Buttery, R. G.; Teranishi, R.; Ling, L. C.; Turnbaugh, J. G. Quantitative and sensory studies on tomato paste volatiles J. Agric. Food Chem. 1990, 38, 336-340
70. Landy, P.; Boucon, C.; Kooyman, G. M.; Musters, P. A. D.; Rosing, E. A. E.; de Joode, T.; Laan, J.; Haring, P. G. M. Sensory and chemical changes in tomato sauces during storage J. Agric. Food Chem. 2002, 50, 3262-3271 (Pubitemid 34533632)
71. Derail, C.; Hofmann, T.; Schieberle, P. Differences in key odorants of handmade juice of yellow-flesh peaches (Prunus persica L.) induced by the workup procedure J. Agric. Food Chem. 1999, 47, 4742-4745
72. Mikova, K.; Havlikova, L.; Velisek, J.; Viden, I.; Pudil, F. Neutral flavor components of elderberries and elderberry products Lebensm.-Wiss. Technol. 1984, 17, 311-313
73. Poll, L.; Lewis, M. J. Volatile components of elderberry juice Lebensm.-Wiss. Technol. 1986, 19, 258-262
74. Jensen, K.; Christensen, L.; Hansen, M.; Jørgensen, U.; Kaack, K. Olfactory and quantitative analysis of volatiles in elderberry (Sambucus nigra L) juice processed from seven cultivars J. Sci. Food Agric. 2001, 81, 237-244 (Pubitemid 32097565)
75. Kaack, K.; Christensen, L. P.; Hughes, M.; Eder, R. The relationship between sensory quality and volatile compounds in raw juice processed from elderberries (Sambucus nigra L.) Eur. Food Res. Technol. 2005, 221, 244-254 (Pubitemid 41203798)
76. Kaack, K. Aroma composition and sensory quality of fruit juices processed from cultivars of elderberry (Sambucus nigra L.) Eur. Food Res. Technol. 2008, 227, 45-56 (Pubitemid 351491074)
77. Kami, T. Composition of the essential oil of soiling dent corn J. Agric. Food Chem. 1981, 29, 909-911
78. Van Dooren, B.; Bos, R.; Tattje, D. Composition of essential oils of some Senecio species Planta Med. 1981, 42, 385-389
79. Thomas, A.; Egger, J. Novel ketones from Roman camomile oil Helv. Chim. Acta 1981, 64, 2393-2396
80. Chialva, F.; Liddle, P. A. P. Composition of the essential oil of Artemisia pontica Linnaeus grown in Piedmont Riv. Ital. EPPOS 1981, 63, 350-352
81. Tittel, G.; Wagner, H.; Bos, R. Chemical composition of Melissa essential oil Planta Med. 1982, 46, 91-98 (Pubitemid 13255341)
82. Kim, K. R.; Zlatkis, A.; Park, J. W.; Lee, U. C. Isolation of essential oils from tobacco by gas co-distillation/solvent extraction Chromatographia 1982, 15, 559-563
83. Toulemonde, B.; Richard, H. M. J. Volatile constituents of dry elder (Sambucus nigra L.) flowers J. Agric. Food Chem. 1983, 31, 365-370
84. Chialva, F.; Frattini, C.; Martelli, A. Unusual essential oils with aromatic properties. II. Volatile components of cinchona bark Z. Lebensm.-Unters. Forsch. 1985, 181, 32-34
85. Nahrstedt, A.; Economou, D.; Hammerschmidt, F. J. The essential oil of Bystropogon plumosus Planta Med. 1985, 247-249 (Pubitemid 15000787)
86. Schut, G. A.; Zwaving, J. H. Content and composition of the essential oil of Orthosiphon aristatus Planta Med. 1986, 240-241
87. Komaitis, M. E.; Falirea, A.; Voudouris, E. C. Constituents of the essential oil of Sideritis cretica Boiss J. Sci. Food Agric. 1985, 36, 970-972
88. Nykanen, I.; Nykanen, L. Flavor composition of lemon balm (Melissa officinalis L.) cultivated in Finland Lebensm.-Wiss. Technol. 1986, 19, 482-485
89. Chialva, F.; Frattini, C.; Martelli, A. Unusual essential oils with aromatic properties. III. Volatile components of gentian roots Z. Lebensm.-Unters. Forsch. 1986, 182, 212-214
90. Praczko, A.; Gora, J. Chemical composition of the essential oil from linden blossoms Zywnosc 2000, 7, 90-94
91. Shibata, S.; Katsuyama, A.; Noguchi, M. On the constituents of an essential oil of kudzu Agric. Biol. Chem. 1978, 42, 195-197 (Pubitemid 8335327)
92. Pongprayoon, U.; Baeckstrom, P.; Jacobsson, U.; Lindstrom, M.; Bohlin, L. Antispasmodic activity of β-damascenone and E -phytol isolated from Ipomoea pes-caprae Planta Med. 1992, 58, 19-21
93. Chialva, F.; Gabri, G.; Liddle, P. A. P.; Ulian, F. Qualitative evaluation of aromatic herbs by direct head-space GC analysis. Applications of the method and comparison with the traditional analysis of essential oils World Crops: Prod., Util., Descr. 1982, 7, 183-195
94. Güntert, M.; Krammer, G.; Lambrecht, S.; Sommer, H.; Surburg, H.; Werkhoff, P. Flavor chemistry of peppermint oil (Mentha piperita L.). In Aroma Acive Compounds in Foods; ACS Symposium Series 794; Takeoka, G. R.; Güntert, M.; Engel, K.-H., Eds.; American Chemical Society: Washington, DC, 2001; pp 119-137. (Pubitemid 33616230)
95. Christen, P.; Kapetanidis, I. Phytochemical study on the leaves of Lycium halimifolium Miller (Solanaceae). Part 2. Identification of constituents extracted by steam distillation Pharm. Acta Helv. 1987, 62, 158-162
96. Renold, W.; Näf-Müller, R.; Keller, U.; Willhalm, B.; Ohloff, G. An investigation of the tea aroma. Part I. New volatile black tea constituents Helv. Chim. Acta 1974, 57, 1301-1308
97. Kumazawa, K.; Masuda, H. Change in the flavor of black tea drink during heat processing J. Agric. Food Chem. 2001, 49, 3304-3309 (Pubitemid 32845060)
98. Guth, H.; Grosch, W. Furanoid fatty acids as precursors of a key aroma compound of green tea Prog. Flavour Precursor Stud. Proc. Int. Conf. 1993, 401-407
99. Schuh, C.; Schieberle, P. Characterization of the key aroma compounds in the beverage prepared from Darjeeling black tea: quantitative differences between tea leaves and infusion J. Agric. Food Chem. 2006, 54, 916-924 (Pubitemid 43279433)
100. Wang, L. F.; Baik, J. H.; Kim, H. J.; Moon, K. S.; Park, S. K. Aroma changes in green tea beverage during processing and storage. In Nutraceutical Beverages: Chemistry, Nutrition and Health; ACS Symposium Series 871; Shahidi, F.; Weerasinghe, D. K., Eds.; American Chemical Society: Washington, DC, 2003; pp 162-188.
101. Habu, T.; Flath, R. A.; Mon, T. R.; Morton, J. F. Volatile components of Rooibos tea (Aspalathus linearis) J. Agric. Food Chem. 1985, 33, 249-254
102. Pripdeevech, P.; Machan, T. Fingerprint of volatile flavor constituents and antioxidant activities of teas from Thailand. Food Chem. 2010, 125, 797-802.
103. Näf, R.; Velluz, A. The volatile constituents of extracts of cooked spinach leaves (Spinacia oleracea L.) Flavour Fragrance J. 2000, 15, 329-334
104. Kurobayashi, Y.; Kouno, E.; Fujita, A.; Morimitsu, Y.; Kubota, K. Potent odorants characterize the aroma quality of leaves and stalks in raw and boiled celery Biosci., Biotechnol., Biochem. 2006, 70, 958-965
105. Drawert, F.; Nitz, S.; Kapfer, G. F. Bound flavor components in plants. Part 3: Bound flavor compounds in Virginia and Burley tobaccos Chem., Mikrobiol., Technol. Lebensm. 1988, 11, 148-154
106. Abe, E.; Nakatani, Y.; Yamanishi, T.; Muraki, S. Studies on the "sugary flavor" of raw cane sugar. I Proc. Jpn. Acad., Ser. B: Phys. Biol. Sci. 1978, 54, 542-547
107. Tokitomo, Y.; Kobayashi, A.; Yamanishi, T.; Muraki, S. Studies on the "sugary flavor" of raw cane sugar. II Proc. Jpn. Acad., Ser. B: Phys. Biol. Sci. 1980, 56, 452-456
108. Masuda, M.; Nishimura, K. Occurrence and formation of damascenone, trans -2,6,6-trimethyl-1-crotonylcyclohexa-1,3-diene, in alcoholic beverages J. Food Sci. 1980, 45, 396-397
109. Tressl, R.; Friese, L.; Fendesack, F.; Koeppler, H. Studies of the volatile composition of hops during storage J. Agric. Food Chem. 1978, 26, 1426-1430
110. Schieberle, P. Primary odorants in popcorn J. Agric. Food Chem. 1991, 39, 1141-1144
111. Lee, G. H.; Suriyaphan, O.; Cadwallader, K. R. Aroma components of cooked tail meat of American lobster (Homarus americanus) J. Agric. Food Chem. 2001, 49, 4324-4332 (Pubitemid 32896431)
112. Suriyaphan, O.; Drake, M. A.; Chen, X. Q.; Cadwallader, K. R. Characteristic aroma components of British Farmhouse Cheddar cheese J. Agric. Food Chem. 2001, 49, 1382-1387 (Pubitemid 32884966)
113. Scheidig, C.; Czerny, M.; Schieberle, P. Changes in key odorants of raw coffee beans during storage under defined conditions J. Agric. Food Chem. 2007, 55, 5768-5775 (Pubitemid 47092956)
114. Semmelroch, P.; Laskawy, G.; Blank, I.; Grosch, W. Determination of potent odorants in roasted coffee by stable isotope dilution assays Flavour Fragrance J. 1995, 10, 1-7
115. Czerny, M.; Grosch, W. Potent odorants of raw arabica coffee. Their changes during roasting J. Agric. Food Chem. 2000, 48, 868-872 (Pubitemid 30194020)
116. Mutti, B.; Grosch, W. Potent odorants of boiled potatoes Nahrung 1999, 43, 302-306 (Pubitemid 129569274)
117. Burdack-Freitag, A.; Schieberle, P. Changes in the key odorants of Italian hazelnuts (Coryllus avellana L. var. Tonda Romana) induced by roasting J. Agric. Food Chem. 2010, 58, 6351-6359
118. Schieberle, P.; Grosch, W. Potent odorants of rye bread crust. Differences from the crumb and wheat bread crust Z. Lebensm.-Unters. Forsch. 1994, 198, 292-296
119. Rotsatchakul, P.; Chaiseri, S.; Cadwallader, K. R. Identification of characteristic aroma components of Thai fried chili paste J. Agric. Food Chem. 2008, 56, 528-536 (Pubitemid 351212581)
120. Vandecan, S. M. G.; Saison, D.; Schouppe, N.; Delvaux, F.; Delvaux, F. R. Optimisation of specialty malt volatile analysis by headspace solid-phase microextraction in combination with gas chromatography and mass spectrometry. Anal. Chim. Acta 2010, 671, 55-60.
121. Fickert, B.; Schieberle, P. Comparative investigation on important aroma compounds in barley, green malt, and dark malt Lebensmittelchemie 1999, 53, 109
122. Fickert, B.; Schieberle, P. Identification of the key odorants in barley malt (caramalt) using GC/MS techniques and odor dilution analyses Nahrung 1998, 42, 371-375 (Pubitemid 128505564)
123. Lasekan, O.; Buettner, A.; Christlbauer, M. Investigation of the retronasal perception of palm wine (Elaeis guineensis) aroma by application of sensory analysis and exhaled odorant measurement (EXOM) Afr. J. Food Agric., Nutr. Dev. 2009, 9, 793-813
124. Lee, S.-J.; Ahn, B. Comparison of volatile components in fermented soybean pastes using simultaneous distillation and extraction (SDE) with sensory characterisation Food Chem. 2009, 114, 600-609
125. Mahadevan, K.; Farmer, L. Key odor impact compounds in three yeast extract pastes J. Agric. Food Chem. 2006, 54, 7242-7250 (Pubitemid 44554947)
126. Kumazawa, K.; Sakai, N.; Amma, H.; Sakamoto, S.; Kodama, M.; Wada, Y.; Nishimura, O. Identification and formation of volatile components responsible for the characteristic aroma of mat rush (igusa) Biosci., Biotechnol., Biochem. 2010, 74, 1231-1236
127. Blank, I.; Fischer, K. H.; Grosch, W. Intensive neutral odorants of linden honey. Differences from honeys of other botanical origin Z. Lebensm.-Unters. Forsch. 1989, 189, 426-433
128. Chang, C.; Yu, T.; Lin, L.; Chang, C. Studies on the important volatile compounds of Longan blossoms and Longan blossom honey Zhongguo Nongye Huaxue Huizhi 1998, 36, 589-597
129. Zhou, Q.; Wintersteen Carol, L.; Cadwallader Keith, R. Identification and quantification of aroma-active components that contribute to the distinct malty flavor of buckwheat honey J. Agric. Food Chem. 2002, 50, 2016-2021 (Pubitemid 34262722)
130. Senyuva, H.; Gilbert, J.; Silici, S.; Charlton, A.; Dal, C.; Gu rel, N.; Cimen, D. Profiling Turkish honeys to determine authenticity using physical and chemical characteristics J. Agric. Food Chem. 2009, 57, 3911-3919
131. Jerkovic, I.; Marijanovi, Z.; Malenica-Staver, M.; Lusi, D. Volatiles from a rare Acer spp. honey sample from Croatia Molecules 2010, 15, 4572-4582
132. Amtmann, M. The chemical relationship between the scent features of goldenrod (Solidago canadensis L.) flower and its unifloral honey J. Food Compos. Anal. 2010, 23, 122-129
133. Overton, S.; Manura, J. J. Flavor and aroma in commercial bee honey: a purge-and-trap thermal desorption technique for the identification and quantification of volatiles and semivolatiles in honey Am. Lab. 1994, 26 (45) 47-53
134. Moio, L.; Dekimpe, J.; Etievant, P.; Addeo, F. Neutral volatile compounds in the raw milks from different species J. Dairy Res. 1993, 60, 199-213
135. Blank, I.; Grosch, W. Evaluation of potent odorants in dill seed and dill herb (Anethum graveolens L.) by aroma extract dilution analysis J. Food Sci. 1991, 56, 63-67
136. Kollmannsberger, H.; Nitz, S. The flavor composition of supercritical gas extracts. Part 3. Clove (Syzygium aromaticum) Chem., Mikrobiol., Technol. Lebensm. 1994, 16, 112-123
137. Karahadian, C.; Josephson, D. B.; Lindsay, R. C. Volatile compounds from Penicillium sp. contributing musty-earthy notes to Brie and Camembert cheese flavors J. Agric. Food Chem. 1985, 33, 339-343
138. Karahadian, C.; Josephson, D. B.; Lindsay, R. C. Contribution of Penicillium sp. to the flavors of Brie and Camembert cheese J. Dairy Sci. 1985, 68, 1865-1877
139. Harris, N. D.; Karahadian, C.; Lindsay, R. C. Musty aroma compounds produced by selected molds and actinomycetes on agar and whole wheat bread J. Food Prot. 1986, 49, 964-970 (Pubitemid 17234917)
140. Barbieri, E.; Gioacchini, A. M.; Zambonelli, A.; Bertini, L.; Stocchi, V. Determination of microbial volatile organic compounds from Staphylococcus pasteuri against Tuber borchii using solid-phase microextraction and gas chromatography/ion trap mass spectrometry Rapid Commun. Mass Spectrom. 2005, 19, 3411-3415 (Pubitemid 41682072)
141. De Smedt, P.; Liddle, P. Position of rum in the context of spirits in general Ann. Technol. Agric. 1975, 24, 269-286
142. Dubois, P.; Rigaud, J. Étude qualitative et quantitative des constituants volatils du rhum Ann. Technol. Agric. 1975, 24, 307-315
143. De Souza, M. D. C. A.; Vasquez, P.; Del Mastro, N. L.; Acree, T. E.; Lavin, E. H. Characterization of cachaca and rum aroma J. Agric. Food Chem. 2006, 54, 485-488
144. Pino, J. A. Characterization of rum using solid-phase microextraction with gas chromatography-mass spectrometry Food Chem. 2007, 104, 421-428 (Pubitemid 46562544)
145. Schreier, P.; Drawert, F.; Schmid, M. Changes in the composition of neutral volatile components during the production of apple brandy J. Sci. Food Agric. 1978, 29, 728-736
146. Genovese, A.; Ugliano, M.; Pessina, R.; Lamacchia, C.; Moio, L. Aroma-active compounds in Annurca apple cider distillate. In Flavour Research at the Dawn of the Twenty-First Century, Proceedings of the Weurman Flavor Research Symposium, 10th, Beaune, France, June 25-28, 2002; Editions Tec & Doc: Paris, France, 2003; pp 618-621.
147. Ledauphin, J.; Basset, B.; Cohen, S.; Payot, T.; Barillier, D. Identification of trace volatile compounds in freshly distilled Calvados and Cognac: carbonyl and sulfur compounds J. Food Compos. Anal. 2005, 19, 28-40 (Pubitemid 41829643)
148. Schreier, P.; Drawert, F.; Winkler, F. Composition of neutral volatile constituents in grape brandies J. Agric. Food Chem. 1979, 27, 365-372
149. Delgado, R.; Duran, E.; Castro, R.; Natera, R.; Barroso, C. G. Development of a stir bar sorptive extraction method coupled to gas chromatography-mass spectrometry for the analysis of volatile compounds in Sherry brandy Anal. Chim. Acta 2010, 672, 130-136
150. Zhao, Y.; Xu, Y.; Li, J.; Fan, W.; Jiang, W. Profile of volatile compounds in 11 brandies by headspace solid-phase microextraction followed by gas chromatography-mass spectrometry J. Food Sci. 2009, 74, C90-C99
151. Ferrari, G.; Lablanquie, O.; Cantagrel, R.; Ledauphin, J.; Payot, T.; Fournier, N.; Guichard, E. Determination of key odorant compounds in freshly distilled cognac using GC-O, GC-MS, and sensory evaluation J. Agric. Food Chem. 2004, 52, 5670-5676
152. Carneiro, J. R.; Ferreira, J. A.; Guido, L. F.; Almeida, P. J.; Rodrigues, J. A.; Barros, A. A. Determination of β-damascenone in alcoholic beverages by reversed-phase liquid chromatography with ultraviolet detection Food Chem. 2006, 99, 51-56
153. Ledauphin, J.; Le Milbeau, C.; Barillier, D.; Hennequin, D. Differences in the volatile compositions of french labeled brandies (Armagnac, Calvados, Cognac, and Mirabelle) using GC-MS and PLS-DA J. Agric. Food Chem. 2010, 58, 7782-7793
154. Zhao, Y.; Li, J.; Xu, Y.; Fan, W.; Jiang, W. Characterization of aroma compounds of four brandies by aroma extract dilution analysis Am. J. Enol. Vitic. 2009, 60, 269-276
155. Lukic, I.; Milicevic, B.; Banovic, M.; Tomas, S.; Radeka, S.; Persuric, D. Characterization and differentiation of monovarietal grape marc distillates on the basis of varietal aroma compound composition J. Agric. Food Chem. 2010, 58, 7351-7360
156. Lopez-Vazquez, C.; Bollain, M. H.; Moser, S.; Orriols, I. Characterization and differentiation of monovarietal grape pomace distillate from native varieties of Galicia J. Agric. Food Chem. 2010, 58, 9657-9665
157. Poisson, L.; Schieberle, P. Characterization of the key aroma compounds in an American bourbon whisky by quantitative measurements, aroma recombination, and omission studies J. Agric. Food Chem. 2008, 56, 5820-5826
158. Poisson, L.; Schieberle, P. Characterization of the most odor-active compounds in an American bourbon whisky by application of the aroma extract dilution analysis J. Agric. Food Chem. 2008, 56, 5813-5819
159. Camara, J. S.; Marques, J. C.; Perestrelo, R. M.; Rodrigues, F.; Oliveira, L.; Andrade, P.; Caldeira, M. Comparative study of the whisky aroma profile based on headspace solid phase microextraction using different fibre coatings J. Chromatogr., A 2007, 1150, 198-207 (Pubitemid 46691303)
160. Benn, S. M.; Peppard, T. L. Characterization of tequila flavor by instrumental and sensory analysis J. Agric. Food Chem. 1996, 44, 557-566 (Pubitemid 126480138)
161. Avila-Fernandez, A.; Rendon-Poujol, X.; Olvera, C.; Gonzalez, F.; Capella, S.; Pena-Alvarez, A.; Lopez-Munguia, A. Enzymatic hydrolysis of fructans in the tequila production process J. Agric. Food Chem. 2009, 57, 5578-5585
162. Velisek, J.; Pudil, F.; Davidek, J.; Kubelka, V. The neutral volatile components of Czechoslovak plum brandy Z. Lebensm.-Unters. Forsch. 1982, 174, 463-466
163. Strating, J.; Van Eerde, P. Staling of beer J. Inst. Brew. 1973, 79, 414-15
164. Lermusieau, G.; Bulens, M.; Collin, S. Use of GC-olfactometry to identify the hop aromatic compounds in beer J. Agric. Food Chem. 2001, 49, 3867-3874 (Pubitemid 32822709)
165. Narziss, L.; Miedaner, H.; Lustig, S. The behaviour of volatile aromatic substances as beer ages Monatsschr. Brauwiss. 1999, 52, 164-175
166. Kishimoto, T.; Wanikawa, A.; Kono, K.; Shibata, K. Comparison of the odor-active compounds in unhopped beer and beers hopped with different hop varieties J. Agric. Food Chem. 2006, 54, 8855-8861 (Pubitemid 44797536)
167. Kishimoto, T.; Wanikawa, A.; Kagami, N.; Kawatsura, K. Analysis of hop-derived terpenoids in beer and evaluation of their behavior using the stir bar-sorptive extraction method with GC-MS J. Agric. Food Chem. 2005, 53, 4701-4707 (Pubitemid 40937585)
168. Tsuji, H.; Mizuno, A. Volatile compounds and the changes in their concentration levels during storage in beers containing varying malt concentrations J. Food Sci. 2010, 75, C79-C84
169. Schieberle, P. Primary odorants of pale lager beer. Differences to other beers and changes during storage Z. Lebensm.-Unters. Forsch. 1991, 193, 558-565
170. Chevance, F.; Guyot-Declerck, C.; Dupont, J.; Collin, S. Investigation of the β-damascenone level in fresh and aged commercial beers J. Agric. Food Chem. 2002, 50, 3818-3821 (Pubitemid 34640712)
171. Gijs, L.; Chevance, F.; Jerkovic, V.; Collin, S. How low pH can intensify beta-damascenone and dimethyl trisulfide production through beer aging J. Agric. Food Chem. 2002, 50, 5612-5616
172. Guido, L. F.; Carneiro, J. R.; Santos, J. R.; Almeida, P. J.; Rodrigues, J. A.; Barros, A. A. Simultaneous determination of E -2-nonenal and
173. Saison, D.; De Schutter, D. P.; Uyttenhove, B.; Delvaux, F.; Delvaux, F. R. Contribution of staling compounds to the aged flavour of lager beer by studying their flavour thresholds Food Chem. 2009, 114, 1206-1215
174. Saison, D.; De Schutter, D. P.; Vanbeneden, N.; Daenen, L.; Delvaux, F.; Delvaux, F. R. Decrease of aged beer aroma by the reducing activity of brewing yeast J. Agric. Food Chem. 2010, 58, 3107-3115
175. Saison, D.; Vanbeneden, N.; de Schutter, D. P.; Daenen, L.; Mertens, T.; Delvaux, F.; Delvaux, F. R. Characterisation of the flavour and the chemical composition of lager beer after ageing in varying conditions BrewingSci.-Monatsschr. Brauwiss. 2010, 63, 41-53
176. Callemien, D.; Dasnoy, S.; Collin, S. Identification of a stale-beer-like odorant in extracts of naturally aged beer J. Agric. Food Chem. 2006, 54, 1409-1413 (Pubitemid 43374236)
177. Barrett, J.; Halsey, S. A.; Peppard, T. L. Flavor stability of ales brewed using hydrolyzed maize syrup - sensory and analytical aspects J. Inst. Brew. 1983, 89, 356-360
178. Kollmannsberger, H.; Biendl, M.; Nitz, S. Occurrence of glycosidically bound flavour compounds in hops, hop products and beer Monatsschr. Brauwiss. 2006, 83-89
179. Schieberle, P.; Komarek, D. Changes in key aroma compounds during natural beer aging. In Freshness and Shelf Life of Foods; ACS Symposium Series 836; Cadwallader, K. R.; Weenen, H., Eds.; American Chemical Society: Washington, DC, 2002; pp 70-79. (Pubitemid 135692161)
180. Schreier, P.; Drawert, F. Gas chromatographic-mass spectrometric investigation of volatile components in wine. I. Nonpolar compounds of wine flavors Z. Lebensm.-Unters. Forsch. 1974, 154, 273-278
181. Acree, T. E. The odor quality of labrusca grapes. In Quality of Selected Fruits and Vegetables of North America; ACS Symposium Series 170; Teranishi, R.; Barrera-Benitez, H., Eds.; American Chemical Society: Washington, DC, 1981; pp 11-19.
182. Loyaux, D.; Roger, S.; Adda, J. The evolution of champagne volatiles during aging J. Sci. Food Agric. 1981, 32, 1254-1258
183. Etievant, P. X.; Issanchou, S. N.; Bayonove, C. L. The flavor of muscat wine: the sensory contribution of some volatile compounds J. Sci. Food Agric. 1983, 34, 497-504
184. Simpson, R. F.; Miller, G. C. Aroma composition of Chardonnay wine Vitis 1984, 23, 143-158
185. Baumes, R.; Cordonnier, R.; Nitz, S.; Drawert, F. Identification and determination of volatile constituents in wines from different vine cultivars J. Sci. Food Agric. 1986, 37, 927-943
186. Di Stefano, R.; Scazzariello, M.; Tamborra, P.; Ambrogio, R.; Fuoco, C. Volatile components of Greco and Mantonico grapes and their wines. Experiences in vinification for the production of dinner wines. Chemical and physical parameters of the wines Vignevini 1986, 13, 49-54
187. Somers, T. C.; Pocock, K. F. Evolution of red wines. III. Promotion of the maturation phase Vitis 1990, 29, 109-121
188. Chisholm, M. G.; Samuels, J. M. Determination of the impact of the metabolites of sorbic acid on the odor of a spoiled red wine J. Agric. Food Chem. 1992, 40, 630-633
189. Laurent, M. H.; Henick-Kling, T.; Acree, T. E. Changes in the aroma and odor of Chardonnay wine due to malolactic fermentation Wein-Wissenschaft 1994, 49, 3-10
190. Shure, K. B.; Acree, T. E. In vivo and in vitro flavor studies of Vitis labruscana cv. Concord. In Fruit Flavors; ACS Symposium Series 596; Rouseff, R. L.; Leahy, M. M., Eds.; American Chemical Society: Washington, DC, 1995; pp 127-133.
191. Chisholm, M. G.; Guiher, L. A.; Zaczkiewicz, S. M. Aroma characteristics of aged Vidal blanc wine Am. J. Enol. Vitic. 1995, 46, 56-62
192. Guth, H. Quantitation and sensory studies of character impact odorants of different white wine varieties J. Agric. Food Chem. 1997, 45, 3027-3032 (Pubitemid 127481848)
193. Guth, H. Identification of character impact odorants of different white wine varieties J. Agric. Food Chem. 1997, 45, 3022-3026 (Pubitemid 127481847)
194. Cabaroglu, T.; Canbas, A.; Baumes, R.; Bayonove, C.; Lepoutre, J. P.; Gunata, Z. Aroma composition of a white wine of Vitis vinifera L. cv. Emir as affected by skin contact J. Food Sci. 1997, 62, 680-683 (Pubitemid 28165139)
195. Guth, H. Comparison of different white wine varieties in odor profiles by instrumental analysis and sensory studies. In Chemistry of Wine Flavor; ACS Symposium Series 714; Waterhouse, A. L.; Ebeler, S. E., Eds.; American Chemical Society: Washington, DC, 1998; pp 39-52. (Pubitemid 128438858)
196. Cutzach, I.; Chatonnet, P.; Dubourdieu, D. Study on sweet natural non-Muscat wine aroma. 1st part: Qualitative analysis of sweet natural wine aromas found during aging J. Int. Sci. Vigne Vin 1998, 32, 99-110 (Pubitemid 128555914)
197. Kotseridis, Y.; Beloqui, A. A.; Bertrand, A.; Doazan, J. P. An analytical method for studying the volatile compounds of Merlot noir clone wines Am. J. Enol. Vitic. 1998, 49, 44-48 (Pubitemid 28222920)
198. Ferreira, V.; Lopez, R.; Escudero, A.; Cacho, J. F. The aroma of Grenache red wine: hierarchy and nature of its main odorants J. Sci. Food Agric. 1998, 77, 259-267 (Pubitemid 28278751)
199. Lopez, R.; Ferreira, V.; Hernandez, P.; Cacho, J. F. Identification of impact odorants of young red wines made with Merlot, Cabernet Sauvignon and Grenache grape varieties: a comparative study J. Sci. Food Agric. 1999, 79, 1461-1467 (Pubitemid 29373297)
200. Kotseridis, Y.; Baumes, R. L.; Skouroumounis, G. K. Quantitative determination of free and hydrolytically liberated β-damascenone in red grapes and wines using a stable isotope dilution assay J. Chromatogr., A 1999, 849, 245-254 (Pubitemid 29301672)
201. Kotseridis, Y.; Baumes, R. Identification of impact odorants in Bordeaux red grape juice, in the commercial yeast used for its fermentation, and in the produced wine J. Agric. Food Chem. 2000, 48, 400-406 (Pubitemid 30120373)
202. Rocha, S.; Coutinho, P.; Barros, A.; Coimbra, M. A.; Delgadillo, I.; Dias Cardoso, A. Aroma potential of two bairrada white grape varieties: Maria Gomes and Bical J. Agric. Food Chem. 2000, 48, 4802-4807
203. Ferreira, V.; Lopez, R.; Cacho, J. F. Quantitative determination of the odorants of young red wines from different grape varieties J. Sci. Food Agric. 2000, 80, 1659-1667 (Pubitemid 30661135)
204. Murat, M.-L.; Tominaga, T.; Dubourdieu, D. Key aroma components in Bordeaux rose wines and clarets J. Int. Sci. Vigne Vin 2001, 35, 99-105 (Pubitemid 33684578)
205. Ferreira, V.; Aznar, M.; Lopez, R.; Cacho, J. 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 J. Agric. Food Chem. 2001, 49, 4818-4824 (Pubitemid 32990025)
206. Aznar, M.; Lopez, R.; Cacho, J. F.; Ferreira, V. Identification and quantification of impact odorants of aged red wines from Rioja. GC-olfactometry, quantitative GC-MS, and odor evaluation of HPLC fractions J. Agric. Food Chem. 2001, 49, 2924-2929 (Pubitemid 32826090)
207. Lopez, R.; Aznar, M.; Cacho, J.; Ferreira, V. Determination of minor and trace volatile compounds in wine by solid-phase extraction and gas chromatography with mass spectrometric detection J. Chromatogr., A 2002, 966, 167-177 (Pubitemid 34786606)
208. Sonego, L.; Lurie, S.; Zuthi, Y.; Kaplonov, T.; Ben-Arie, R.; Kosto, I. Factors affecting taste scores of early season seedless table grape cv. Mystery and Prime J. Agric. Food Chem. 2002, 50, 544-548 (Pubitemid 34106676)
209. Girard, B.; Fukumoto, L.; Mazza, G.; Delaquis, P.; Ewert, B. Volatile terpene constituents in maturing Gewürztraminer grapes from British Columbia Am. J. Enol. Vitic. 2002, 53, 99-109 (Pubitemid 34812727)
210. Ferreira, V.; Ortin, N.; Escudero, A.; Lopez, R.; Cacho, J. Chemical characterization of the aroma of Grenache rose wines: aroma extract dilution analysis, quantitative determination, and sensory reconstitution studies J. Agric. Food Chem. 2002, 50, 4048-4054 (Pubitemid 34741987)
211. Moio, L.; Di Marzio, L.; Genovese, A.; Piombino, P.; Squillante, E.; Castellano, L.; Mercurio, V. Sensory descriptors and volatile components in enhanced olfactory impact of Fiano di Avellino wine aroma Vignevini 2002, 29, 115-123
212. Sabon, I.; de Revel, G.; Kotseridis, Y.; Bertrand, A. Determination of volatile compounds in Grenache wines in relation with different terroirs in the Rhone Valley J. Agric. Food Chem. 2002, 50, 6341-6345 (Pubitemid 35216737)
213. Lopez, R.; Ortin, N.; Perez-Trujillo, J. P.; Cacho, J.; Ferreira, V. Impact odorants of different young white wines from the Canary Islands J. Agric. Food Chem. 2003, 51, 3419-3425
214. Aznar, M.; Lopez, R.; Cacho, J.; Ferreira, V. Prediction of aged red wine aroma properties from aroma chemical composition. Partial least squares regression models J. Agric. Food Chem. 2003, 51, 2700-2707
215. Hayasaka, Y.; MacNamara, K.; Baldock, G. A.; Taylor, R. L.; Pollnitz, A. P. Application of stir bar sorptive extraction for wine analysis Anal. Bioanal. Chem. 2003, 375, 948-955 (Pubitemid 40890364)
216. Ferreira, A. C. S.; Guedes de Pinho, P. Analytical method for determination of some aroma compounds on white wines by solid phase microextraction and gas chromatography J. Food Sci. 2003, 68, 2817-2820 (Pubitemid 38002831)
217. Lee, S.-J.; Noble, A. C. Characterization of odor-active compounds in Californian Chardonnay wines using GC-olfactometry and GC-mass spectrometry J. Agric. Food Chem. 2003, 51, 8036-8044
218. Marti, M. P.; Mestres, M.; Sala, C.; Busto, O.; Guasch, J. Solid-phase microextraction and gas chromatography olfactometry analysis of successively diluted samples. A new approach of the aroma extract dilution analysis applied to the characterization of wine aroma J. Agric. Food Chem. 2003, 51, 7861-7865
219. Buettner, A. Investigation of potent odorants and after-odor development in two Chardonnay wines using the buccal odor screening system (BOSS) J. Agric. Food Chem. 2004, 52, 2339-2346
220. Moio, L.; Ugliano, M.; Genovese, A.; Gambuti, A.; Pessina, R.; Piombino, P. Effect of antioxidant protection of must on volatile compounds and aroma shelf life of Falanghina (Vitis vinifera L.) wine J. Agric. Food Chem. 2004, 52, 891-897
221. Cadwallader, K. R.; Lopez, J. R.; Menke, S. D.; Surakarnkul, R. Aroma components of wines from Chardonel: a French-American hybrid grape. In Nutraceutical Beverages; ACS Symposium Series 871; Shahidi, F.; Weerasinghe, D. K., Eds.; American Chemical Society: Washington, DC, 2003; pp 365-378.
222. Escudero, A.; Gogorza, B.; Melus, M. A.; Ortin, N.; Cacho, J.; Ferreira, V. Characterization of the aroma of a wine from Maccabeo. Key role played by compounds with low odor activity values J. Agric. Food Chem. 2004, 52, 3516-3524
223. Ferreira, V.; Torres, M.; Escudero, A.; Ortin, N.; Cacho, J. Aroma composition and aromatic structure of red wines made with Merlot. In State-of-the-Art in Flavour Chemistry and Biology, Proceedings of the Wartburg Symposium on Flavour Chemistry and Biology, 7th, Eisenach, Germany, 2004; Hofmann, T.; Rothe, M.; Schieberle, P., Eds.; Deutsche Forschungsanstalt für Lebensmittelchemie: Garching, Germany, 2004; pp 292-299.
224. Silva Ferreira, A.; Guedes de Pinho, P. Nor-isoprenoids profile during port wine ageing - influence of some technological parameters Anal. Chim. Acta 2004, 513, 169-176 (Pubitemid 38656031)
225. Jarauta, I.; Cacho, J.; Ferreira, V. Concurrent phenomena contributing to the formation of the aroma of wine during aging in oak wood: an analytical study J. Agric. Food Chem. 2005, 53, 4166-4177 (Pubitemid 40936779)
226. Campo, E.; Ferreira, V.; Escudero, A.; Cacho, J. Prediction of the wine sensory properties related to grape variety from dynamic-headspace gas chromatography-olfactometry data J. Agric. Food Chem. 2005, 53, 5682-5690 (Pubitemid 41022464)
227. Petka, J.; Ferreira, V.; González-Viñas, M.; Cacho, J. Sensory and chemical characterization of the aroma of a white wine made with Devin grapes J. Agric. Food Chem. 2006, 54, 909-915 (Pubitemid 43279432)
228. Selli, S.; Canbas, A.; Cabaroglu, T.; Erten, H.; Guenata, Z. Aroma components of cv. Muscat of Bornova wines and influence of skin contact treatment Food Chem. 2006, 94, 319-326 (Pubitemid 41065036)
229. Komes, D.; Ulrich, D.; Lovric, T. Characterization of odor-active compounds in Croatian Rhine Riesling wine, subregion Zagorje Eur. Food Res. Technol. 2006, 222, 1-7 (Pubitemid 41750747)
230. Camara, J. S.; Alves, M. A.; Marques, J. C. Development of headspace solid-phase microextraction-gas chromatography-mass spectrometry methodology for analysis of terpenoids in Madeira wines Anal. Chim. Acta 2006, 555, 191-200 (Pubitemid 41828146)
231. Campo, E.; Ferreira, V.; Escudero, A.; Marques, J. C.; Cacho, J. Quantitative gas chromatography-olfactometry and chemical quantitative study of the aroma of four Madeira wines Anal. Chim. Acta 2006, 563, 180-187
232. Gurbuz, O.; Rouseff, J. M.; Rouseff, R. L. Comparison of aroma volatiles in commercial Merlot and Cabernet Sauvignon wines using gas chromatography- olfactometry and gas chromatography-mass spectrometry J. Agric. Food Chem. 2006, 54, 3990-3996 (Pubitemid 44030581)
233. Fang, Y.; Qian, M. C. Quantification of selected aroma-active compounds in Pinot Noir wines from different grape maturities J. Agric. Food Chem. 2006, 54, 8567-8573 (Pubitemid 44747668)
234. Bailly, S.; Jerkovic, V.; Marchand-Brynaert, J.; Collin, S. Aroma extraction dilution analysis of Sauternes wines. Key role of polyfunctional thiols J. Agric. Food Chem. 2006, 54, 7227-7234 (Pubitemid 44554945)
235. Campo, E. M.; Lopez, R.; Ferreira, V. Hierarchy and identification of additional important wine odorants Dev. Food Sci. 2006, 43, 213-216
236. Clary, C.; Gamache, A.; Cliff, M.; Fellman, J.; Edwards, C. Flavor and aroma attributes of Riesling wines produced by freeze concentration and microwave vacuum dehydration J. Food Process. Preserv. 2006, 30, 393-406 (Pubitemid 44060177)
237. Ugliano, M.; Moio, L. The influence of malolactic fermentation and Oenococcus oeni strain on glycosidic aroma precursors and related volatile compounds of red wine J. Sci. Food Agric. 2006, 86, 2468-2476 (Pubitemid 44690172)
238. Komes, D.; Ulrich, D.; Kovacevic Ganic, K.; Lovric, T. Study of phenolic and volatile composition of white wine during fermentation and a short time of storage Vitis 2007, 46, s 77-84 (Pubitemid 46649001)
239. Ristic, R.; Downey, M. O.; Iland, P. G.; Bindon, K.; Francis, I. L.; Herderich, M.; Robinson, S. P. Exclusion of sunlight from Shiraz grapes alters wine colour, tannin and sensory properties Aust. J. Grape Wine Res. 2007, 13, 53-65 (Pubitemid 47167884)
240. Loscos, N.; Hernandez-Orte, P.; Cacho, J.; Ferreira, V. Release and formation of varietal aroma compounds during alcoholic fermentation from nonfloral grape odorless flavor precursors fractions J. Agric. Food Chem. 2007, 55, 6674-6684 (Pubitemid 47280045)
241. Gómez-Míguez, M.; Cacho, J.; Ferreira, V.; Vicario, I.; Heredia, F. Volatile components of Zalema white wines Food Chem. 2007, 100, 1464-1473 (Pubitemid 44160743)
242. Genovese, A.; Gambuti, A.; Piombino, P.; Moio, L. Sensory properties and aroma compounds of sweet Fiano wine Food Chem. 2007, 103, 1228-1236 (Pubitemid 46467113)
243. Escudero, A.; Campo, E.; Fariña, L.; Cacho, J.; Ferreira, V. Analytical characterization of the aroma of five premium red wines. Insights into the role of odor families and the concept of fruitiness of wines J. Agric. Food Chem. 2007, 55, 4501-4510 (Pubitemid 46932648)
244. Rocha, S. M.; Coutinho, P.; Barros, A.; Delgadillo, I.; Coimbra, M. A. Establishment of the varietal volatile profile of musts from white Vitis vinifera L. varieties J. Sci. Food Agric. 2007, 87, 1667-1676 (Pubitemid 46983820)
245. Armada, L.; Falque, E. Repercussion of the clarification treatment agents before the alcoholic fermentation on volatile composition of white wines Eur. Food Res. Technol. 2007, 225, 553-558 (Pubitemid 46945673)
246. Zhang, M.; Xu, Q.; Duan, C.; Qu, W.; Wu, Y. Comparative study of aromatic compounds in young red wines from Cabernet Sauvignon, Cabernet Franc, and Cabernet Gernischet varieties in China J. Food Sci. 2007, 72, C248-C252
247. Sarrazin, E.; Dubourdieu, D.; Darriet, P. Characterization of key-aroma compounds of botrytized wines, influence of grape botrytization Food Chem. 2007, 103, 536-545
248. Li, H.; Tao, Y.; Wang, H.; Zhang, L. Impact odorants of Chardonnay dry white wine from Changli County (China) Eur. Food Res. Technol. 2008, 227, 287-292 (Pubitemid 351491102)
249. Campo, E.; Cacho, J.; Ferreira, V. The chemical characterization of the aroma of dessert and sparkling white wines (Pedro Ximenez, Fino, Sauternes, and Cava) by gas chromatography-olfactometry and chemical quantitative analysis J. Agric. Food Chem. 2008, 56, 2477-2484 (Pubitemid 351570443)
250. Pons, A.; Lavigne, V.; Eric, F.; Darriet, P.; Dubourdieu, D. Identification of volatile compounds responsible for prune aroma in prematurely aged red wines J. Agric. Food Chem. 2008, 56, 5285-5290 (Pubitemid 352039137)
251. Silva Ferreira, A.; Monteiro, J.; Oliveira, C.; Guedes de Pinho, P. Study of major aromatic compounds in port wines from carotenoid degradation Food Chem. 2008, 110, 83-87
252. Nasi, A.; Ferranti, P.; Amato, S.; Chianese, L. Identification of free and bound volatile compounds as typicalness and authenticity markers of non-aromatic grapes and wines through a combined use of mass spectrometric techniques Food Chem. 2008, 110, 762-768
253. Ugliano, M.; Moio, L. Free and hydrolytically released volatile compounds of Vitis vinifera L. cv. Fiano grapes as odour-active constituents of Fiano wine Anal. Chim. Acta 2008, 621, 79-85
254. Oliveira, J. M.; Oliveira, P.; Baumes, R. L.; Maia, M. O. Volatile and glycosidically bound composition of Loureiro and Alvarinho wines Food Sci. Technol. Int. 2008, 14, 341-353
255. Bailly, S.; Jerkovic, V.; Meuree, A.; Timmermans, A.; Collin, S. Fate of key odorants in Sauternes wines through aging J. Agric. Food Chem. 2009, 57, 8557-8563
256. Masson, G.; Schneider, R. Key compounds of provence Rose wine flavor Am. J. Enol. Vitic. 2009, 60, 116-122
257. Qian, M. C.; Fang, Y.; Shellie, K. Volatile composition of Merlot wine from different vine water status J. Agric. Food Chem. 2009, 57, 7459-7463
258. Vilanova, M.; Genisheva, Z.; Bescansa, L.; Masa, A.; Oliveira, J. M. Volatile composition of wines from cvs. Blanco lexitimo, Agudelo and Serradelo (Vitis vinifera) grown in Betanzos (NW Spain) J. Inst. Brew. 2009, 115, 35-40
259. Ferreira, V.; San Juan, F.; Escudero, A.; Cullere, L.; Fernandez-Zurbano, P.; Saenz-Navajas, M. P.; Cacho, J. Modeling quality of premium Spanish red wines from gas chromatography-olfactometry data J. Agric. Food Chem. 2009, 57, 7490-7498
260. Torrens, J.; Riu-Aumatell, M.; Vichi, S.; Lopez-Tamames, E.; Buxaderas, S. Assessment of volatile and sensory profiles between base and sparkling wines J. Agric. Food Chem. 2010, 58, 2455-2461
261. Fan, W.; Xu, Y.; Jiang, W.; Li, J. Identification and quantification of impact aroma compounds in 4 nonfloral Vitis vinifer a varieties grapes J. Food Sci. 2010, 75, S81-S88
262. Saenz-Navajas, M.-P.; Campo, E.; Fernandez-Zurbano, P.; Valentin, D.; Ferreira, V. An assessment of the effects of wine volatiles on the perception of taste and astringency in wine Food Chem. 2010, 121, 1139-1149
263. Guerrero, R. F.; Puertas, B.; Jimenez, M. J.; Cacho, J.; Cantos-Villar, E. Monitoring the process to obtain red wine enriched in resveratrol and piceatannol without quality loss Food Chem. 2010, 122, 195-202
264. Vilanova, M.; Genisheva, Z.; Masa, A.; Oliveira, J. M. Correlation between volatile composition and sensory properties in Spanish Albarino wines Microchem. J. 2010, 95, 240-246
265. Botelho, G.; Mendes-Faia, A.; Climaco, M. C. Characterisation of free and glycosidically bound odourant compounds of Aragonez clonal musts by GC-O Anal. Chim. Acta 2010, 657, 198-203
266. 13 norisoprenoid and carotenoid concentrations in Riesling J. Agric. Food Chem. 2010, 58, 6841-6849
267. Schmarr, H.-G.; Bernhardt, J.; Fischer, U.; Stephan, A.; Mueller, P.; Durner, D. Two-dimensional gas chromatographic profiling as a tool for a rapid screening of the changes in volatile composition occurring due to microoxygenation of red wines Anal. Chim. Acta 2010, 672, 114-123
268. Crupi, P.; Coletta, A.; Antonacci, D. Analysis of carotenoids in grapes to predict norisoprenoid varietal aroma of wines from Apulia J. Agric. Food Chem. 2010, 58, 9647-9656
269. Pedroza, M. A.; Zalacain, A.; Lara, J. F.; Salinas, M. R. Global grape aroma potential and its individual analysis by SBSE-GC-MS Food Res. Int. 2010, 43, 1003-1008
270. Perez Olivero, S. J.; Perez Trujillo, J. P. A new method for the determination of carbonyl compounds in wines by headspace solid-phase microextraction coupled to gas chromatography-ion trap mass spectrometry. J. Agric. Food Chem. 2010, 58, 12976-12985.
271. Gallardo-Chacon, J. J.; Vichi, S.; Lopez-Tamames, E.; Buxaderas, S. Changes in the sorption of diverse volatiles by Saccharomyces cerevisiae lees during sparkling wine aging J. Agric. Food Chem. 2010, 12426-12430
272. Lloyd, N. D. R.; Capone, D. L.; Ugliano, M.; Taylor, D. K.; Skouroumounis, G. K.; Sefton, M. A.; Elsey, G. M. Formation of damascenone under both commercial and model fermentation conditions J. Agric. Food Chem. 2011, 59, 1338-1343
273. Caven-Quantrill, D. J.; Buglass, A. J. Comparison of micro-scale simultaneous distillation-extraction and stir bar sorptive extraction for the determination of volatile organic constituents of grape juice J. Chromatogr., A 2006, 1117, 121-131
274. Sanchez-Palomo, E.; Alanon, M. E.; Diaz-Maroto, M. C.; Gonzalez-Vinas, M. A.; Perez-Coello, M. S. Comparison of extraction methods for volatile compounds of Muscat grape juice Talanta 2009, 79, 871-876
275. Ou, C.; Du, X.; Shellie, K.; Ross, C.; Qian, M. C. Volatile compounds and sensory attributes of wine from cv. Merlot (Vitis vinifera L.) grown under differential levels of water deficit with or without a kaolin-based, foliar reflectant particle film J. Agric. Food Chem. 2010, 58, 12890-12898
276. Diaz-Maroto, M. C.; Guchu, E.; Castro-Vazquez, L.; de Torres, C.; Perez-Coello, M. S. Aroma-active compounds of American, French, Hungarian and Russian oak woods, studied by GC-MS and GC-O Flavour Fragrance J. 2008, 23, 93-98 (Pubitemid 351596960)
277. Sefton, M.; Francis, I.; Williams, P. Volatile norisoprenoid compounds as constituents of oak woods used in wine and spirit maturation J. Agric. Food Chem. 1990, 38, 2045-2049
278. Plotto, A.; Barnes, K.; Goodner, K. Specific anosmia observed for β-ionone, but not for α-ionone: significance for flavor research J. Food Sci. 2006, 71, S401-S406
279. Robinson Anthony, L.; Ebeler Susan, E.; Heymann, H.; Boss Paul, K.; Solomon Peter, S.; Trengove Robert, D. Interactions between wine volatile compounds and grape and wine matrix components influence aroma compound headspace partitioning J. Agric. Food Chem. 2009, 57, 10313-10322
280. Ferreira, V.; Pet'ka, J.; Aznar, M.; Cacho, J. Quantitative gas chromatography-olfactometry. Analytical characteristics of a panel of judges using a simple quantitative scale as gas chromatography detector J. Chromatogr., A 2003, 1002, 169-178 (Pubitemid 36694953)
281. 18 reversed-phase liquid chromatography for the isolation of monoterpene glycosides and norisoprenoid precursors from grape juice and wines J. Chromatogr. 1982, 235, 471-480
282. Sefton, M. A.; Skouroumounis, G. K.; Massy-Westropp, R. A.; Williams, P. J. Norisoprenoids in Vitis vinifera white wine grapes and the identification of a precursor of damascenone in these fruits Aust. J. Chem. 1989, 42, 2071-2084
283. Sefton, M. A.; Francis, I. L.; Williams, P. J. The free and bound volatile secondary metabolites of Vitis vinifera grape cv. Semillon Aust. J. Grape Wine Res. 1996, 2, 179-183 (Pubitemid 126466346)
284. Winterhalter, P.; Sefton, M. A.; Williams, P. J. Application of droplet counter current chromatography (DCCC) to the analysis of flavor precursors in Vitis vinifera cv. Riesling. In Flavour Science and Technology, Weurman Symposium, 6th, Würzburg, Germany, 1990; Bessiere, Y.; Thomas, A. F., Eds.; Wiley: Chichester, U.K., 1990; pp 221-224.
285. 13-norisoprenoid compounds in Riesling wine are generated from multiple precursors Am. J. Enol. Vitic. 1990, 41, 277-283
286. Roberts, D. D.; Mordehai, A. P.; Acree, T. E. Detection and partial characterization of eight β-damascenone precursors in apples (Malus domestica Borkh. cv. Empire) J. Agric. Food Chem. 1994, 42, 345-349
287. Shure, K. B.; Acree, T. E. Partial characterization of β-damascenone precursors and toxicity studies of free β-damascenone in cell cultures of Vitis × labruscana cv. Concord grapes Dev. Food Sci. 1995, 37B, 1645-1657
288. Winterhalter, P.; Knapp, H.; Straubinger, M.; Fornari, S.; Watanabe, N. Application of countercurrent chromatography to the analysis of aroma precursors in rose flowers. In Flavor Analysis. Developments in Isolation and Characterization.; ACS Symposium Series 705; Mussinan, C. J.; Morello, M. J., Eds.; American Chemical Society: Washington, DC, 1998; pp 181-192. (Pubitemid 128440843)
289. Suzuki, M.; Matsumoto, S.; Fleischmann, H.-P.; Shimada, H.; Yamano, Y.; Ito, M.; Watanabe, N. Identification of β-damascenone progenitors and their biogenesis in rose flowers (Rosa damascena Mill.). In Carotenoid-Derived Aroma Compounds; ACS Symposium Series 802; Winterhalter, P.; Rouseff, R. L., Eds.; American Chemical Society: Washington, DC, 2001; pp 89-101. (Pubitemid 135694859)
290. Fernandez-Gonzalez, M.; Di Stefano, R. Fractionation of glycoside aroma precursors in neutral grapes. Hydrolysis and conversion by Saccharomyces cerevisiae Lebensm.-Wiss. Technol. 2004, 37, 467-473 (Pubitemid 38504109)
291. Lopez, R.; Ezpeleta, E.; Sanchez, I.; Cacho, J.; Ferreira, V. Analysis of the aroma intensities of volatile compounds released from mild acid hydrolysates of odourless precursors extracted from Tempranillo and Grenache grapes using gas chromatography-olfactometry Food Chem. 2004, 88, 95-103 (Pubitemid 38823015)
292. 13-norisoprenoid precursors in Vitis vinifera L. cv. Cabernet Sauvignon grape berries J. Agric. Food Chem. 2007, 55, 4493-4500 (Pubitemid 46932647)
293. Lee, S.; Seo, M.; Riu, M.; Cotta, J.; Block, D.; Dokoozlian, N.; Ebeler, S. Vine microclimate and norisoprenoid concentration in Cabernet Sauvignon grapes and wines Am. J. Enol. Vitic. 2007, 58, 291-301 (Pubitemid 47535987)
294. Hernandez-Orte, P.; Cersosimo, M.; Loscos, N.; Cacho, J.; Garcia-Moruno, E.; Ferreira, V. The development of varietal aroma from non-floral grapes by yeasts of different genera Food Chem. 2008, 107, 1064-1077 (Pubitemid 350167505)
295. Schneider, R.; Razungles, A.; Augier, C.; Baumes, R. Monoterpenic and norisoprenoidic glycoconjugates of Vitis vinifera L. cv. Melon B. as precursors of odorants in Muscadet wines J. Chromatogr., A 2001, 936, 145-157 (Pubitemid 33044628)
296. De Rosso, M.; Panighel, A.; Carraro, R.; Padoan, E.; Favaro, A.; Dalla Vedova, A.; Flamini, R. Chemical characterization and enological potential of Raboso varieties by study of secondary grape metabolites J. Agric. Food Chem. 2010, 58, 11364-11371
297. Loscos, N.; Hernandez-Orte, P.; Cacho, J.; Ferreira, V. Evolution of the aroma composition of wines supplemented with grape flavour precursors from different varietals during accelerated wine aging Food Chem. 2010, 120, 205-216
298. Loscos, N.; Hernandez-Orte, P.; Cacho, J.; Ferreira, V. Comparison of the suitability of different hydrolytic strategies to predict aroma potential of different grape varieties J. Agric. Food Chem. 2009, 57, 2468-2480
299. Cabrita, M. J.; Costa Freitas, A. M.; Laureano, O.; Borsa, D.; Di Stefano, R. Aroma compounds in varietal wines from Alentejo, Portugal J. Food Compos. Anal. 2007, 20, 375-390 (Pubitemid 46567562)
300. Praczko, A.; Gora, J. Free and glycosidic aroma compounds in inflorescences of Tilia cordata Mill Herba Pol. 2001, 47, 191-202
301. Young, H.; Paterson, V. Characterisation of bound flavour components in kiwifruit J. Sci. Food Agric. 1995, 68, 257-260
302. Humpf, H. U.; Schreier, P. Bound aroma compounds from the fruit and the leaves of blackberry (Rubus laciniata L.) J. Agric. Food Chem. 1991, 39, 1830-1832
303. Stingl, C.; Knapp, H.; Winterhalter, P. 3,4-Dihydroxy-7,8-dihydro-β- ionone 3- O -β- d -glucopyranoside and other glycosidic constituents from apple leaves Nat. Prod. Lett. 2002, 16, 87-93 (Pubitemid 34406478)
304. 13 norisoprenoids of Vitis vinifera grapes J. Agric. Food Chem. 1986, 34, 145-149
305. Waldmann, D.; Winterhalter, P. Identification of a novel vitispirane precursor in Riesling wine Vitis 1992, 31, 169-174
306. Du, X.; Finn, C. E.; Qian, M. C. Bound volatile precursors in genotypes in the pedigree of 'Marion' blackberry (Rubus Sp.) J. Agric. Food Chem. 2010, 58, 3694-3699
307. Loscos, N.; Hernandez-Orte, P.; Cacho, J.; Ferreira, V. Fate of grape flavor precursors during storage on yeast lees J. Agric. Food Chem. 2009, 57, 5468-5479
308. 2 J. Agric. Food Chem. 2004, 52, 8127-8131 (Pubitemid 40053704)
309. Aasen, A. J.; Kimland, B.; Almqvist, S. O.; Enzell, C. R. Tobacco chemistry. 15. New tobacco constituents. Structures of five isomeric megastigmatrienones Acta Chem. Scand. 1972, 26, 2573-2576
310. Winterhalter, P.; Rouseff, R. Carotenoid-derived aroma compounds: an introduction. In Carotenoid-Derived Aroma Compounds; ACS Symposium Series 802; Winterhalter, P.; Rouseff, R. L., Eds.; American Chemical Society: Washington, DC, 2001; pp 1-19.
311. Fleischmann, P.; Lutz-Roder, A.; Winterhalter, P.; Watanabe, N. Carotenoid cleavage enzymes in animals and plants. In Carotenoid-Derived Aroma Compounds; ACS Symposium Series 802; Winterhalter, P.; Rouseff, R. L., Eds.; American Chemical Society: Washington, DC, 2001; pp 76-88.
312. 13-norisoprenoid accumulation J. Exp. Bot. 2005, 56, 2721-2731 (Pubitemid 41330538)
313. 13-norisoprenoid compounds: experiments supportive for an apo-carotenoid pathway in grapevines Anal. Chim. Acta 2002, 458, 3-14 (Pubitemid 34279363)
314. Ohloff, G.; Rautenstrauch, V.; Schulte-Elte, K. H. Model reactions for the biosynthesis of damascone compounds and their preparative application Helv. Chim. Acta 1973, 56, 1503-1513
315. Isoe, S.; Katsumura, S.; Sakan, T. Synthesis of damascenone and β-damascone and the possible mechanism of their formation from carotenoids Helv. Chim. Acta 1973, 56, 1514-1516
316. Skouroumounis, G. K.; Sefton, M. A. Acid-catalyzed hydrolysis of alcohols and their β- d -glucopyranosides J. Agric. Food Chem. 2000, 48, 2033-2039 (Pubitemid 30431184)
317. Mendes-Pinto, M. M. Carotenoid breakdown products the-norisoprenoids-in wine aroma Arch. Biochem. Biophys. 2009, 483, 236-245
318. Skouroumounis, G. K.; Massy-Westropp, R. A.; Sefton, M. A.; Williams, P. J. Precursors of damascenone in fruit juices Tetrahedron Lett. 1992, 33, 3533-3536
319. Sefton, M.; Williams, P. Generation of oxidation artifacts during the hydrolysis of norisoprenoid glycosides by fungal enzyme preparations J. Agric. Food Chem. 1991, 39, 1994-1997
320. Sefton, M.; Francis, I.; Williams, P. Free and bound volatile secondary metabolites of Vitis vinifera grape cv. Sauvignon Blanc J. Food Sci. 1994, 59, 142-147
321. Puglisi, C. J.; Elsey, G. M.; Prager, R. H.; Skouroumounis, G. K.; Sefton, M. A. Identification of a precursor to naturally occurring β-damascenone Tetrahedron Lett. 2001, 42, 6937-6939 (Pubitemid 32830923)
322. Puglisi, C. J.; Daniel, M. A.; Capone, D. L.; Elsey, G. M.; Prager, R. H.; Sefton, M. A. Precursors to damascenone: synthesis and hydrolysis of isomeric 3,9-dihydroxymegastigma-4,6,7-trienes J. Agric. Food Chem. 2005, 53, 4895-4900 (Pubitemid 40937614)
323. Daniel, M.; Puglisi, C.; Capone, D.; Elsey, G.; Sefton, M. Rationalizing the formation of damascenone: synthesis and hydrolysis of damascenone precursors and their analogues, in both aglycone and glycoconjugate forms J. Agric. Food Chem. 2008, 56, 9183-9189
324. Stahl-Biskup, E.; Intert, F.; Holthuijzen, J.; Stengele, M.; Schulz, G. Glycosidically bound volatiles - a review 1986-1991 Flavour Fragrance J. 1993, 8, 61-80
325. 13-norisoprenoid glycosides in plant tissues: an overview on their occurrence, composition and role as flavor precursors Flavour Fragrance J. 1994, 9, 281-287
326. Suzuki, M.; Matsumoto, S.; Mizoguchi, M.; Hirata, S.; Takagi, K.; Hashimoto, I.; Yamano, Y.; Ito, M.; Fleischmann, P.; Winterhalter, P.; Morita, T.; Watanabe, N. Identification of (3 S,9 R)- and (3 S,9 S)-megastigma-6,7-dien- 3,5,9-triol 9- O -β- d -glucopyranosides as damascenone progenitors in the flowers of Rosa damascena Mill Biosci., Biotechnol., Biochem. 2002, 66, 2692-2697 (Pubitemid 39251146)
327. Ohta, T.; Morimitsu, Y.; Sameshima, Y.; Samuta, T.; Ohba, T. Transformation from geraniol, nerol and their glucosides into linalool and α-terpineol during shochu distillation J. Ferment. Bioeng. 1991, 72, 347-351
328. Kinoshita, T.; Hirata, S.; Yang, Z.; Baldermann, S.; Kitayama, E.; Matsumoto, S.; Suzuki, M.; Fleischmann, P.; Winterhalter, P.; Watanabe, N. Formation of damascenone derived from glycosidically bound precursors in green tea infusions Food Chem. 2010, 123, 601-606
329. Williams, P.; Cynkar, W.; Francis, I.; Gray, J.; Iland, P.; Coombe, B. Quantification of glycosides in grapes, juices, and wines through a determination of glycosyl glucose J. Agric. Food Chem. 1995, 43, 121-128
330. Rye, C. S.; Withers, S. G. Glycosidase mechanisms Curr. Opin. Chem. Biol. 2000, 4, 573-580
331. Näf, R.; Velluz, A.; Thommen, W. Isolation of a glucosidic precursor of damascenone from Lycium halimifolium Mil Tetrahedron Lett. 1990, 31, 6521-6522 (Pubitemid 20349838)
332. 13-Norisoprenoid glucoconjugates from Lulo (Solanum quitoense L.) leaves J. Agric. Food Chem. 1999, 47, 1641-1645 (Pubitemid 29217171)
333. Fujimori, T.; Kasuga, R.; Kaneko, H.; Noguchi, M. A new acetylenic diol, 3-hydroxy-7,8-dehydro-β-ionol, from burley Nicotiana tabacum Phytochemistry 1975, 14, 2095
334. Winterhalter, P.; Full, G.; Herderich, M.; Schreier, P. Application of on-line HRGC-FTIR spectroscopy to the analysis of acetylenic flavor precursors Phytochem. Anal. 1991, 2, 93-96
335. Baderschneider, B.; Skouroumounis, G.; Winterhalter, P. Isolation of two glucosidic precursors of β-damascenone from Riesling wine Nat. Prod. Lett. 1997, 10, 111-114 (Pubitemid 27292335)
336. Straubinger, M.; Knapp, H.; Oka, N.; Watanabe, N.; Winterhalter, P. Isolation of a glucosidic β-damascenone precursor from rose petals J. Agric. Food Chem. 1997, 45, 4053-4056 (Pubitemid 127485719)
337. Yamano, Y.; Watanabe, Y.; Watanabe, N.; Ito, M. Stereocontrolled synthesis of glucosidic damascenone precursors J. Chem. Soc., Perkin Trans. 1 2002, 2833-2844
338. Macias, F. A.; Lopez, A.; Varela, R. M.; Torres, A.; Molinillo, J. M. G. Bioactive apocarotenoids annuionones F and G: structural revision of annuionones A, B and E Phytochemistry 2004, 65, 3057-3063 (Pubitemid 39422303)
339. Sudo, H.; Ide, T.; Otsuka, H.; Hirata, E.; Takushi, A.; Shinzato, T.; Takeda, Y. Megastigmane, benzyl and phenethyl alcohol glycosides, and 4,4′-dimethoxy-β-truxinic acid catalpol diester from the leaves of Premna subscandens MERR Chem. Pharm. Bull. (Tokyo) 2000, 48, 542-546 (Pubitemid 30246312)
340. ter Heide, R.; Schaap, H.; Wobben, H.; de Valois, P.; Timmer, R. Flavor constituents in rum Qual. Foods Beverages: Chem. Technol. 1981, 183
341. Wache, Y.; Ratuld, A.; Belin, J. Production of aroma compounds by enzymatic cooxidation of carotenoids. In Carotenoid-Derived Aroma Compounds; ACS Symposium Series 802; Winterhalter, P.; Rouseff, R. L., Eds.; American Chemical Society: Washington, DC, 2001; pp 102-114.
342. Bezman, Y.; Bilkis, I.; Winterhalter, P.; Fleischmann, P.; Rouseff, R. L.; Baldermann, S.; Naim, M. Thermal oxidation of 9′- cis -neoxanthin in a model system containing peroxyacetic acid leads to the potent odorant β-damascenone J. Agric. Food Chem. 2005, 53, 9199-9206 (Pubitemid 41735692)
343. Kandylis, P.; Drouza, C.; Bekatorou, A.; Koutinas Athanasios, A. Scale-up of extremely low temperature fermentations of grape must by wheat supported yeast cells Bioresour. Technol. 2010, 101, 7484-7491
344. Izquierdo Canas, P.; Garcia Romero, E.; Gómez Alonso, S.; Palop Herreros, M. Changes in the aromatic composition of Tempranillo wines during spontaneous malolactic fermentation J. Food Compos. Anal. 2008, 21, 724-730
345. Hernandez-Orte, P.; Cersosimo, M.; Loscos, N.; Cacho, J.; Garcia-Moruno, E.; Ferreira, V. Aroma development from non-floral grape precursors by wine lactic acid bacteria Food Res. Int. 2009, 42, 773-781
346. Rapp, A.; Güntert, H. Changes in aroma substances during the storage of white wines in bottles. In The Shelf Life of Foods and Beverages, Proceedings of the 4th International Flavor Conference, Rhodes, Greece, 1985; Charalambous, G., Ed.; Elsevier Science Publishers: Amsterdam: The Netherlands, 1985; pp 141-167.
347. Schwartz, S. H.; Qin, X.; Zeevaart, J. A. D. Charaterization of a novel carotenoid cleavage dioxygenase from plants J. Biol. Chem. 2001, 276, 25208-25211
348. Huang, F.; Horvath, G.; Molnar, P.; Tursci, E.; Deli, J.; Schrader, J.; Sandmann, G.; Schmidt, H.; Schwab, W. Substrate promiscuity of RdCCD1, a carotenoid cleavage oxygenase from Rosa damascena Phytochemistry 2009, 70, 457-464