Rapid determination of volatile compounds in grapes by HS-SPME coupled with GC–MS

Volatile Components and Key Odorants of Fennel (Foeniculum vulgare Mill.) and Thyme (Thymus vulgaris L.) Oil Extracts Obtained by Simultaneous Distillation−Extraction and Supercritical Fluid Extraction

Contribution of free and glycosidically-bound volatile compounds to the aroma of muscat “a petit grains” wines and effect of skin contact

Aroma profile of malbec red wines from La Mancha region: Chemical and sensory characterization

Characterization of aroma compounds of Verdejo white wines from the La Mancha region by odour activity values

Volatile and sensory characterization of red wines from cv. Moravia Agria minority grape variety cultivated in La Mancha region over five consecutive vintages