Zobrazeno 1 - 10
of 48
pro vyhledávání: '"Gordon M. Elsey"'
Autor:
Dennis K. Taylor, Gordon M. Elsey, Heike Ebendorff-Heidepriem, George K. Skouroumounis, Mai-Chi Nguyen, Tanya M. Monro, Rachel L. Moore
Publikováno v:
Sensors, Vol 12, Iss 8, Pp 10759-10773 (2012)
Sulfur dioxide (SO2) is important in the winemaking process as it aids in preventing microbial growth and the oxidation of wine. These processes and others consume the SO2 over time, resulting in wines with little SO2 protection. Furthermore, SO2 and
Externí odkaz:
https://doaj.org/article/b2e3db10885c40d0b5968fda6d1c4287
Autor:
Heike Ebendorff-Heidepriem, Rachel L. Moore, Tanya M. Monro, M. Nguyen, George K. Skouroumounis, Gordon M. Elsey, Dennis K. Taylor
Publikováno v:
Sensors; Volume 12; Issue 8; Pages: 10759-10773
Sensors (Basel, Switzerland)
Sensors, Vol 12, Iss 8, Pp 10759-10773 (2012)
Sensors (Basel, Switzerland)
Sensors, Vol 12, Iss 8, Pp 10759-10773 (2012)
Sulfur dioxide (SO2) is important in the winemaking process as it aids in preventing microbial growth and the oxidation of wine. These processes and others consume the SO2 over time, resulting in wines with little SO2 protection. Furthermore, SO2 and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::30a0c11340fd8525fcb9aa575690fde7
https://doi.org/10.3390/s120810759
https://doi.org/10.3390/s120810759
Autor:
Mark A. Sefton, Natoiya D. R. Lloyd, George K. Skouroumounis, Dimitra L. Capone, Gordon M. Elsey, Maurizio Ugliano, Dennis K. Taylor
Publikováno v:
Journal of Agricultural and Food Chemistry. 59:1338-1343
The fermentations, at a commercial winery, of six different grape musts encompassing the varieties Riesling, Chardonnay, Sauvignon blanc, Shiraz, Grenache, and Pinot noir were monitored for damascenone concentration. In every case, the concentration
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f9067238e82da1e00fdeda0c68c0cd6b
https://doi.org/10.1021/jf103741n
https://doi.org/10.1021/jf103741n
Autor:
Mark A. Sefton, Katryna A. van Leeuwen, David W. Jeffery, Dennis K. Taylor, Kevin H. Pardon, Gordon M. Elsey, Dimitra L. Capone
Publikováno v:
Journal of Agricultural and Food Chemistry. 59:953-959
A new method has been developed for the quantitation of 1,8-cineole in red and white wines using headspace solid-phase microextraction (SPME) combined with stable isotope dilution analysis (SIDA) and gas chromatography-mass spectrometry (GC-MS). An e
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::202dfc298496e23dd95e6e7fbee97550
https://doi.org/10.1021/jf1038212
https://doi.org/10.1021/jf1038212
Autor:
Kevin H. Pardon, Adrian D. Coulter, Merran A. Daniel, Dimitra L. Capone, Mark A. Sefton, K.A. van Leeuwen, Gordon M. Elsey
Publikováno v:
Australian Journal of Grape and Wine Research. 16:210-217
Background and Aims: The aim of this study was to determine the cause of taints and off-flavours in a number of commercial wines and to develop methods for quantitative analysis of the compounds responsible. Methods and Results: Three compounds, 2-ch
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::db80f68e8ac502f0a5a852639e8aa011
https://doi.org/10.1111/j.1755-0238.2009.00065.x
https://doi.org/10.1111/j.1755-0238.2009.00065.x
Autor:
Mark A. Sefton, Gordon M. Elsey, Dimitra L. Capone, Rachel C. Cooke, Richard Gawel, Katryna A. van Leeuwen
Publikováno v:
Journal of Agricultural and Food Chemistry. 57:2462-2467
The individual enantiomers of gamma-octalactone (1), gamma-nonalactone (2), gamma-decalactone (3) and gamma-dodecalactone (4) have been synthesized. The (R) series of enantiomers was prepared from L-glutamic acid by a strategy involving deamination a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dec6b11722a9f9dcdb0734764e841992
https://doi.org/10.1021/jf802866f
https://doi.org/10.1021/jf802866f
Publikováno v:
Australian Journal of Grape and Wine Research. 15:93-96
Background and Aims: Knowledge of the formation and fate of aroma compounds is important to an understanding of the processes that affect wine composition and flavour. This study aimed to investigate the competitive formation and degradation of 1,1,6
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4491ba31f770208d343d134d12b2a038
https://doi.org/10.1111/j.1755-0238.2008.00033.x
https://doi.org/10.1111/j.1755-0238.2008.00033.x
Publikováno v:
Journal of Agricultural and Food Chemistry. 57:991-995
The identification of 4-S-glutathionyl-4-methylpentan-2-one (glut-4-MMP) by high-performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS) experiments in a Sauvignon Blanc juice extract is described. Synthesis of an authentic reference
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5094a198b91481e01fa04d8fcf8b1876
https://doi.org/10.1021/jf802799w
https://doi.org/10.1021/jf802799w
Publikováno v:
Journal of Agricultural and Food Chemistry. 57:348-352
Stable isotope dilution assays have been developed for gamma-octalactone (1), gamma-nonalactone (2), gamma-decalactone (3) and gamma-dodecalactone (4) in both white and red wines for the first time. (2)H(7)-analogues of each lactone were prepared for
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::399c8c5d9d4b86a442d479b92fd03b08
https://doi.org/10.1021/jf8026974
https://doi.org/10.1021/jf8026974
Publikováno v:
Journal of Agricultural and Food Chemistry. 56:9183-9189
Storage of megastigma-4,6,7-trien-3,9-diol (5), and megastigma-3,4-dien-7-yn-9-ol (6) in aqueous ethanol solution at pH 3.0 and 3.2 gave exclusively damascenone (1) and damascenone adducts at room temperature. The diol (5) had half-lives for the conv
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::01c105a395317dd87f20b915ecea74bf
https://doi.org/10.1021/jf8018134
https://doi.org/10.1021/jf8018134