Search Results - "BALDOCK, GAYLE A."

Determination of the Importance of In-Mouth Release of Volatile Phenol Glycoconjugates to the Flavor of Smoke-Tainted Wines by Mayr, Christine M, Parker, Mango, Baldock, Gayle A, Black, Cory A, Pardon, Kevin H, Williamson, Patricia O, Herderich, Markus J, Francis, I. Leigh

“…The volatile phenols guaiacol, 4-methylguaiacol, syringol, 4-methylsyringol, o-, m-, and p-cresol, as well as their glycoconjugates, have previously been shown…”
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Application of stir bar sorptive extraction for wine analysis by Hayasaka, Yoji, MacNamara, Kevin, Baldock, Gayle A, Taylor, Randell L, Pollnitz, Alan P

“…Stir bar sorptive extraction (SBSE) coupled with gas chromatography/mass spectrometry (GC/MS) was used to analyse wine samples for three applications: flavour…”
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Contribution of Several Volatile Phenols and Their Glycoconjugates to Smoke-Related Sensory Properties of Red Wine by Parker, Mango, Osidacz, Patricia, Baldock, Gayle A, Hayasaka, Yoji, Black, Cory A, Pardon, Kevin H, Jeffery, David W, Geue, Jason P, Herderich, Markus J, Francis, I. Leigh

“…Guaiacol and 4-methylguaiacol are well-known as contributors to the flavor of wines made from smoke-affected grapes, but there are other volatile phenols…”
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Assessing the Impact of Smoke Exposure in Grapes: Development and Validation of a HPLC-MS/MS Method for the Quantitative Analysis of Smoke-Derived Phenolic Glycosides in Grapes and Wine by Hayasaka, Yoji, Parker, Mango, Baldock, Gayle A, Pardon, Kevin H, Black, Cory A, Jeffery, David W, Herderich, Markus J

“…Bushfires occur frequently in the vicinity of grape growing regions, resulting in smoke drifting over the vineyards. Wine made from smoked grapes is often…”
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Glycosylation of Smoke-Derived Volatile Phenols in Grapes as a Consequence of Grapevine Exposure to Bushfire Smoke by Hayasaka, Yoji, Baldock, Gayle A, Parker, Mango, Pardon, Kevin H, Black, Cory A, Herderich, Markus J, Jeffery, David W

“…The presence of glycosides of smoke-derived volatile phenols in smoke-affected grapes and the resulting wines of Chardonnay and Cabernet Sauvignon was…”
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Investigation into the Formation of Guaiacol Conjugates in Berries and Leaves of Grapevine Vitis vinifera L. Cv. Cabernet Sauvignon Using Stable Isotope Tracers Combined with HPLC-MS and MS/MS Analysis by Hayasaka, Yoji, Baldock, Gayle A, Pardon, Kevin H, Jeffery, David W, Herderich, Markus J

“…Fermentation of grapes that had been exposed to bushfire smoke can potentially yield unpalatable, smoke-affected wine. Guaiacol and its glucoconjugate were…”
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Contributions of mass spectrometry in the Australian Wine Research Institute to advances in knowledge of grape and wine constituents by HAYASAKA, YOJI, BALDOCK, GAYLE A., POLLNITZ, ALAN P.

“…Since 1971 mass spectrometry (MS) has made a significant contribution to wine research at the Australian Wine Research Institute (AWRI). In the past decade…”
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The effect of Uncinula necator (powdery mildew) and Botrytis cinerea infection of grapes on the levels of haze-forming pathogenesis-related proteins in grape juice and wine by GIRBAU, TERESA, STUMMER, BELINDA E., POCOCK, KENNETH F., BALDOCK, GAYLE A., SCOTT, EILEEN S., WATERS, ELIZABETH J.

“…Powdery mildew on Chardonnay grapes resulted in increased levels of a grape thaumatin‐like protein, VvTL2, in the free run juice compared to that from…”
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Use of Electrospray Mass Spectrometry for Mass Determination of Grape (Vitis vinifera) Juice Pathogenesis-Related Proteins:  A Potential Tool for Varietal Differentiation by Hayasaka, Yoji, Adams, Kathryn S, Pocock, Kenneth F, Baldock, Gayle A, Waters, Elizabeth J, Høj, Peter B

“…Methods based on liquid chromatography−mass spectrometry (LC-MS) and protein trap mass spectrometry (trap-MS) were developed to determine the complement of…”
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Screening method for petroleum-derived aromatic hydrocarbons in wine by BALDOCK, GAYLE A., HAYASAKA, YOJI

“…A novel screening method was developed using gas chromatography‐mass spectrometry (GC‐MS) combined with headspace‐solid phase microextraction (SPME) for the…”
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