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Items: 1 to 20 of 45

1.

Quantitation, organoleptic contribution and potential origin of diethyl acetals formed from various aldehydes in Cognac.

Thibaud F, Shinkaruk S, Darriet P.

J Agric Food Chem. 2019 Feb 19. doi: 10.1021/acs.jafc.9b01084. [Epub ahead of print]

PMID:
30777432
2.

Molecular interpretation of dried-fruit aromas in Merlot and Cabernet Sauvignon musts and young wines: Impact of over-ripening.

Allamy L, Darriet P, Pons A.

Food Chem. 2018 Nov 15;266:245-253. doi: 10.1016/j.foodchem.2018.06.022. Epub 2018 Jun 5. No abstract available.

PMID:
30381183
3.

Volatile Compounds Related to 'Stone Fruit' Aroma Attributes in Viognier and Chardonnay Wines.

Siebert TE, Barker A, Pearson W, Barter SR, de Barros Lopes MA, Darriet P, Herderich MJ, Francis IL.

J Agric Food Chem. 2018 Mar 21;66(11):2838-2850. doi: 10.1021/acs.jafc.7b05343. Epub 2018 Feb 27.

PMID:
29485286
4.

Impact of Plasmopara viticola infection of Merlot and Cabernet Sauvignon grapes on wine composition and flavor.

Pons A, Mouakka N, Deliere L, Crachereau JC, Davidou L, Sauris P, Guilbault P, Darriet P.

Food Chem. 2018 Jan 15;239:102-110. doi: 10.1016/j.foodchem.2017.06.087. Epub 2017 Jun 15.

PMID:
28873518
5.

Study of the contribution of massoia lactone to the aroma of Merlot and Cabernet Sauvignon musts and wines.

Pons A, Allamy L, Lavigne V, Dubourdieu D, Darriet P.

Food Chem. 2017 Oct 1;232:229-236. doi: 10.1016/j.foodchem.2017.03.151. Epub 2017 Mar 30.

PMID:
28490069
6.

Identification and Organoleptic Contribution of (Z)-1,5-Octadien-3-one to the Flavor of Vitis vinifera cv. Merlot and Cabernet Sauvignon Musts.

Allamy L, Darriet P, Pons A.

J Agric Food Chem. 2017 Mar 8;65(9):1915-1923. doi: 10.1021/acs.jafc.6b05293. Epub 2017 Feb 23.

PMID:
28190353
7.

Toward a Molecular Understanding of the Typicality of Chardonnay Wines: Identification of Powerful Aromatic Compounds Reminiscent of Hazelnut.

Gros J, Lavigne V, Thibaud F, Gammacurta M, Moine V, Dubourdieu D, Darriet P, Marchal A.

J Agric Food Chem. 2017 Feb 8;65(5):1058-1069. doi: 10.1021/acs.jafc.6b04516. Epub 2017 Jan 26.

PMID:
28064486
8.

1,8-Cineole in French Red Wines: Evidence for a Contribution Related to Its Various Origins.

Poitou X, Thibon C, Darriet P.

J Agric Food Chem. 2017 Jan 18;65(2):383-393. doi: 10.1021/acs.jafc.6b03042. Epub 2017 Jan 6.

PMID:
28060498
9.

Unexpected impact of 2-methylisoborneol as off-odour substance in aged wines.

Lopez Pinar A, Ghadiriasli R, Darriet P, Buettner A.

Food Chem. 2017 Apr 1;220:498-504. doi: 10.1016/j.foodchem.2016.10.021. Epub 2016 Oct 5.

PMID:
27855930
10.

Influence of Chirality of Lactones on the Perception of Some Typical Fruity Notes through Perceptual Interaction Phenomena in Bordeaux Dessert Wines.

Stamatopoulos P, Brohan E, Prevost C, Siebert TE, Herderich M, Darriet P.

J Agric Food Chem. 2016 Nov 2;64(43):8160-8167. Epub 2016 Oct 21.

PMID:
27717288
11.

Perceived minerality in sauvignon blanc wine: Chemical reality or cultural construct?

Parr WV, Valentin D, Breitmeyer J, Peyron D, Darriet P, Sherlock R, Robinson B, Grose C, Ballester J.

Food Res Int. 2016 Sep;87:168-179. doi: 10.1016/j.foodres.2016.06.026. Epub 2016 Jul 1.

PMID:
29606238
12.

Vine nitrogen status and volatile thiols and their precursors from plot to transcriptome level.

Helwi P, Guillaumie S, Thibon C, Keime C, Habran A, Hilbert G, Gomes E, Darriet P, Delrot S, van Leeuwen C.

BMC Plant Biol. 2016 Aug 8;16(1):173. doi: 10.1186/s12870-016-0836-y.

13.

Nebulized water cooling of the canopy affects leaf temperature, berry composition and wine quality of Sauvignon blanc.

Paciello P, Mencarelli F, Palliotti A, Ceccantoni B, Thibon C, Darriet P, Pasquini M, Bellincontro A.

J Sci Food Agric. 2017 Mar;97(4):1267-1275. doi: 10.1002/jsfa.7860. Epub 2016 Jul 19.

PMID:
27324750
14.

Identification and analysis of piperitone in red wines.

Pons A, Lavigne V, Darriet P, Dubourdieu D.

Food Chem. 2016 Sep 1;206:191-6. doi: 10.1016/j.foodchem.2016.03.064. Epub 2016 Mar 19.

PMID:
27041315
15.

Identification and Organoleptic Contribution of Vanillylthiol in Wines.

Floch M, Shinkaruk S, Darriet P, Pons A.

J Agric Food Chem. 2016 Feb 17;64(6):1318-25. doi: 10.1021/acs.jafc.5b05733. Epub 2016 Feb 3.

PMID:
26806420
16.

Identification of S-3-(hexanal)-glutathione and its bisulfite adduct in grape juice from Vitis vinifera L. cv. Sauvignon blanc as new potential precursors of 3SH.

Thibon C, Böcker C, Shinkaruk S, Moine V, Darriet P, Dubourdieu D.

Food Chem. 2016 May 15;199:711-9. doi: 10.1016/j.foodchem.2015.12.069. Epub 2015 Dec 17.

PMID:
26776028
17.

Vine Nitrogen Status Does Not Have a Direct Impact on 2-Methoxy-3-isobutylpyrazine in Grape Berries and Wines.

Helwi P, Habran A, Guillaumie S, Thibon C, Hilbert G, Gomes E, Delrot S, Darriet P, van Leeuwen C.

J Agric Food Chem. 2015 Nov 11;63(44):9789-802. doi: 10.1021/acs.jafc.5b03838. Epub 2015 Nov 3.

PMID:
26478224
18.

Involvement of Dimethyl Sulfide and Several Polyfunctional Thiols in the Aromatic Expression of the Aging Bouquet of Red Bordeaux Wines.

Picard M, Thibon C, Redon P, Darriet P, de Revel G, Marchand S.

J Agric Food Chem. 2015 Oct 14;63(40):8879-89. doi: 10.1021/acs.jafc.5b03977. Epub 2015 Sep 30.

PMID:
26365759
19.

Comparison of electron and chemical ionization modes for the quantification of thiols and oxidative compounds in white wines by gas chromatography-tandem mass spectrometry.

Thibon C, Pons A, Mouakka N, Redon P, Méreau R, Darriet P.

J Chromatogr A. 2015 Oct 9;1415:123-33. doi: 10.1016/j.chroma.2015.08.027. Epub 2015 Aug 21.

PMID:
26358562
20.

Identification of a new lactone contributing to overripe orange aroma in Bordeaux dessert wines via perceptual interaction phenomena.

Stamatopoulos P, Frérot E, Tempère S, Pons A, Darriet P.

J Agric Food Chem. 2014 Mar 26;62(12):2469-78. doi: 10.1021/jf405397c. Epub 2014 Mar 17.

PMID:
24559261

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