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Karine Gourrat

University of Burgundy

4

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85

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Effects of oenological tannins on aroma release and perception of oxidized and non-oxidized red wine: A dynamic real-time in-vivo study coupling sensory evaluation and analytical chemistry.

2022 Food Chemistry
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Key aroma compounds of dark chocolates differing in organoleptic properties: A GC-O comparative study

2020 Molecules
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Sesquiterpene volatile organic compounds (VOCs) are markers of elicitation by sulfated laminarine in grapevine.

2015 Frontiers in Plant Science
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Analytical comparison and sensory representativity of SAFE, SPME, and Purge and Trap extracts of volatile compounds from pea flour.

2012 Food Chemistry
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Citations (48)