individual publications

• academic article

  • Sensory threshold of 1,1,6-trimethyl-1,2-dihydronaphthalene (TDN) and concentrations in young Riesling and non-Riesling wines..  Journal of Agricultural and Food Chemistry.  60:2998-3004. 2012
  • Comparison of odor-active compounds in grapes and wines from Vitis vinifera and non-foxy American grape species.  Journal of Agricultural and Food Chemistry.  59:10657-10664. 2011
  • Characterization of cachaca and rum aroma.  Journal of Agricultural and Food Chemistry.  54:485-488. 2006
  • Verification of a Mouth Simulator by in Vivo Measurements.  Journal of Agricultural and Food Chemistry.  49:1388-1393. 2001
  • Solid Phase Microextraction Application in Gas Chromatography/Olfactometry Dilution Analysis.  J. Agric. Food Chem.  47:1616-1618. 1999
  • Aroma analysis of coffee brew by gas chromatography-olfactometry. (Food Flavors: Formation, Analysis, and Packaging Influences).  Dev. Food Sci.  40:69-78. 1998
  • Characterization of Volatiles in Rambutan Fruit (Nephelium lappaceum L.).  Journal of Agricultural and Food Chemistry.  46:611-615. 1998
  • Analysis of flavor compounds in cell cultures of Vitis labruscana cv. Concord grapes. (Bioflavour 95).  Colloq. - Inst. Natl. Rech. Agron.  75:207-10. 1995

• chapter

  • Analysis of off-aromas in wines caused by aging.  Handbook of Flavor Characterization. 455-462. 2004
  • Effects of oral physiological characteristics on the release of aroma compounds from oil-in-water emulsions using two mouth simulator systems.  Handbook of Flavor Characterization. 345-361. 2004
  • Solid phase microextraction application in GC/olfactometry dilution analysis.  Mol. Methods Plant Anal (Analysis of Taste and Aroma). 239-248. 2002

• conference paper

  • Processing modulation of soymilk flavor chemistry.  ACS Symp. Ser. (Aroma Active Compounds in Foods). 251-264. 2001
  • Selecting standards for gas chromatography-olfactometry.  ACS Symp. Ser. (Gas Chromatography-Olfactometry). 148-155. 2001
  • Gas chromatography-olfactometry (GC/O) of vapor phases. Flavor Chem.  Proc. Am. Chem. Soc. Symp. 387-395. 1999
  • OAminoacetophenone, the "foxy" smelling component of Labruscana grapes.  Flavour Sci. Technol., Weurman Symp. 6th. 49-52. 1990
  • Aroma chemistry of crackers.  ACS Symp. Ser. (Therm. Gener. Aromas). 276-84. 1989

• document part

  • Characterization of odor-active compounds in grapes and wines produced from non-vinifera species important to grape breeding 2011
  • Aroma composition of a native American grape species (Vitis cinerea) wine by SPME-GC/O/MS. 2010
  • Odor-taste integration in espresso coffee 2007
  • Using gas chromatography-olfactometry to measure odorant-specific sensory deficits 2007
  • Analysis of off-aromas in wines caused by aging 2002
  • Challenges in flavor analysis posed by the structure and function of the olfactory system 2002
  • Effects of oral physiology on the release of twenty aroma compounds from oilin-water emulsions using two-model mouth simulators 2002
  • Future of gas chromatography/olfactometry 1999
  • Perception of wine-aroma chemistry 1999
  • Processing and genetic modulation of soymilk-flavor chemistry 1999
  • Selecting standards for gas chromatography/olfactometry 1999
  • Gas chromatography - olfactometry (GC/O) of anaerobically produced soymilk 1998
  • Gas chromatography - olfactometry (GC/O) of vapor phases 1998
  • The gas chromatography - olfactometry (gco) of fresh soymilk 1995