Comparison of methods for the analysis of smoke related phenols and their conjugates in grapes and wine
Author:
Publisher
Wiley
Subject
Horticulture
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1755-0238.2011.00147.x/fullpdf
Reference20 articles.
1. INGREDIENTS OF SMOKE AND SMOKE FLAVOR PREPARATIONS
2. Quantitative analysis of glycoconjugate precursors of guaiacol in smoke-affected grapes using liquid chromatography-tandem mass spectrometry based stable isotope dilution analysis;Dungey;Food Chemistry,2011
3. Identification of a β-D-glucopyranoside precursor to guaiacol in grape juice following grapevine exposure to smoke;Hayasaka;Analytica Chimica Acta,2010a
4. Investigation into the formation of guaiacol conjugates in berries and leaves of grapevine Vitis vinifera L. cv. Cabernet Sauvignon using stable isotope tracers combined with HPLC-MS and MS/MS analysis;Hayasaka;Journal of Agricultural and Food Chemistry,2010b
5. Glycosylation of smoke-derived volatile phenols in grapes as a consequence of grapevine exposure to bushfire smoke;Hayasaka;Journal of Agricultural and Food Chemistry,2010c
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