The main amino acids found in 31 Spanish honeys of five different single botanical origins,
were proline, phenylalanine, tyrosine and lysine, followed by arginine, glutamic acid, …

Spearmint (Mentha spicata L.) was dried using three different drying methods: oven-drying at
45 C, air-drying at ambient temperature, and freeze-drying. The effect of the drying method …

The influence of pure, mixed, and sequential cultures of Kloeckera apiculata, Torulaspora
delbrueckii, and Saccharomyces cerevisiae in the volatile composition of wines obtained …

The effect of different drying treatments on the volatiles in bay leaf (Laurus nobilis L.) was
studied. Simultaneous distillation extraction (SDE) and solid-phase microextraction (SPME) …

Supercritical fluid extraction (SFE) and simultaneous distillation–extraction (SDE) were
used to extract the essential oils from three different spices (oregano, basil, and mint), and a …

Free and glycosidically-bound volatile compounds of must, skin and wine from Muscat “a
petit grains” cultivated in Spain were determined, and the effect of different skin contact times …

A total of 38 volatile components from 90 white wines stored under uncontrolled temperature
conditions in the marketplace were analysed. The composition of volatiles in the wines …

Hydroalcoholic extracts of French oak from different origins (Allier, Central France, Vosges)
and of American oak were analyzed by means of gas chromatography with mass …

The analysis of the volatile fraction from honey requires the sugar matrix to be separated
prior to the analysis by GC-MS. In this study, three extraction techniques, simultaneous …

Must obtained from Airén grapes was fermented in the presence of wood chips (4 and 7 g/L)
of either French oak (from Vosges, central France, and Allier zones) or American oak. …