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Piperitone Profiling in Fine Red Bordeaux Wines: Geographical Influences in the Bordeaux Region and Enantiomeric Distribution
(Journal of Agricultural and Food Chemistry. vol. 64, n° 40, pp. 7576-7584, 2016-09-30)Article de revue -
Involvement of Dimethyl Sulfide and Several Polyfunctional Thiols in the Aromatic Expression of the Aging Bouquet of Red Bordeaux Wines
(Journal of Agricultural and Food Chemistry. vol. 63, n° 40, pp. 8879-8889, 2015-09-30)Article de revue -
How do esters and dimethyl sulphide concentrations affect fruity aroma perception of red wine? Demonstration by dynamic sensory profile evaluation
(Food Chemistry. vol. 194, pp. 196-200, 2016)Article de revue -
First identification of three p -menthane lactones and their potential precursor, menthofuran, in red wines
(Food Chemistry. vol. 217, pp. 294-302, 2017-02-01)Article de revue -
Quantification of three galloylglucoside flavour precursors by liquid chromatography tandem mass spectrometry in brandies aged in oak wood barrels
(Journal of Chromatography A. vol. 1442, pp. 26-32, 2016-03-07)Article de revue -
Dual solid-phase and stir bar sorptive extraction combined with gas chromatography-mass spectrometry analysis provides a suitable tool for assaying limonene-derived mint aroma compounds in red wine
(Analytica Chimica Acta. vol. 1001, pp. 168-178, 2018)Article de revue -
How do esters and dimethyl sulfide concentrations affect fruity aroma perception of red wine? Demonstration by dynamic sensory profile evaluation
(Food Chemistry. vol. 194, pp. 196-200, 2015-08-01)Article de revue -
Quantification of megastigmatrienone, a potential contributor to tobacco aroma in spirits
(Food Chemistry. vol. 203, pp. 41-48, 2016-07-01)Article de revue -
Identification of Piperitone as an Aroma Compound Contributing to the Positive Mint Nuances Perceived in Aged Red Bordeaux Wines
(Journal of Agricultural and Food Chemistry. vol. 64, n° 2, pp. 451-460, 2016-01-06)Article de revue -
Effect of vine water and nitrogen status, as well as temperature, on some aroma compounds of aged red Bordeaux wines
(Journal of Agricultural and Food Chemistry. vol. 67, n° 25, pp. 7098-7109, 2019)Article de revue