Effect of different pulsed electric field treatments on the volatile composition of Graciano, Tempranillo and Grenache grape varieties

Aguiló-Aguayo, 2009, Flavour retention and related enzyme activities during storage of strawberry juices processed by high-intensity pulsed electric fields or heat, Food Chemistry, 116, 59, 10.1016/j.foodchem.2009.02.007 Aguiló-Aguayo, 2010, Volatile compounds and changes in flavor-related enzymes during the cold storage of high-intensity pulsed electric field or thermally-processed tomato juices, Journal of the Science of Food and Agriculture, 90, 1597, 10.1002/jsfa.3984 Cabrita, 2007, Aroma compounds in varietal wines from Alentejo, Portugal, Journal of Food Composition and Analysis, 20, 375, 10.1016/j.jfca.2006.12.006 Corrales, 2008, Extraction of anthocyanins from grape by-products assisted by ultrasonics, high hydrostatic pressure or pulsed electric fields: A comparison, Innovative Food Science and Emerging Technologies, 9, 85, 10.1016/j.ifset.2007.06.002 Delsart, 2013, Effects of pulsed electric fields on Cabernet Sauvignon grape berries and on the characteristics of wines, Food and Bioprocess Technology Delsart, 2012, Enhanced extraction of phenolic compounds from Merlot grapes by pulsed electric field treatment, American Journal of Enology and Viticulture, 63, 205, 10.5344/ajev.2012.11088 Donsì, 2010, Pulsed electric field-assisted vinification of Aglianico and Piedirosso grapes, Journal of Agricultural and Food Chemistry, 58, 11606, 10.1021/jf102065v Donsì, 2010, Applications of pulsed electric field treatments for the enhancement of mass transfer from vegetable tissue, Food Engineering Reviews, 2, 109, 10.1007/s12393-010-9015-3 ECC, 1990, Commission Regulation VO 2676/90 concerning the establishment of common analytical methods in the sector of wine, Official Journal of the European Communities, L272, 1 Elez-Martínez, 2005, Inactivation of Lactobacillus brevis in orange juice by high intensity pulsed electric fields, Food Microbiology, 22, 311, 10.1016/j.fm.2004.09.005 Garde-Cerdán, 2007, Effects of thermal and non-thermal processing treatments on fatty acids and free amino acids of grape juice, Food Control, 18, 473, 10.1016/j.foodcont.2005.12.004 Hartyáni, 2011, Physical–chemical and sensory properties of pulsed electric field and high hydrostatic pressure treated citrus juices, Innovative Food Science and Emerging Technologies, 12, 255, 10.1016/j.ifset.2011.04.008 Ho, 1996, Electroporation of cell membranes: A review, Critical Reviews in Biotechnology, 16, 349, 10.3109/07388559609147426 Jackson, 2008 Knorr, 2001, Processing concepts based on high intensity electric field pulses, Trends in Food Science & Technology, 12, 129, 10.1016/S0924-2244(01)00069-3 Lipka, 1974, Une nouvelle méthode de dosage du acide tartarique dans les moûts, les vins et autres boissons (selon Rebelein), Revue Suisse de Viticulture, d'Arboriculture et d'Horticulture, 6, 5 López, 2008, Application of pulsed electric fields for improving the maceration process during vinification of red wine: Influence of grape variety, European Food Research and Technology, 227, 1099, 10.1007/s00217-008-0825-y López, 2009, Effect of a pulsed electric field treatment on the anthocyanins composition and other quality parameters of Cabernet Sauvignon freshly fermented model wines obtained after different maceration times, LWT— Food Science and Technology, 42, 1225, 10.1016/j.lwt.2009.03.009 Marsellés-Fontanet, 2013, A comparison of the effects of pulsed electric field and thermal treatments on grape juice, Food and Bioprocess Technology, 6, 978, 10.1007/s11947-011-0731-3 Mateo, 2000, Monoterpenes in grape juice and wines, Journal of Chromatography A, 881, 557, 10.1016/S0021-9673(99)01342-4 Moreno-Arribas, 2009 Odriozola-Serrano, 2013, Pulsed electric fields processing effects on quality and health-related constituents of plant-based foods, Trends in Food Science and Technology, 29, 98, 10.1016/j.tifs.2011.10.003 Pedroza, 2010, Global grape aroma potential and its individual analysis by SBSE-GC–MS, Food Research International, 43, 1003, 10.1016/j.foodres.2010.01.008 Perestrelo, 2011, Optimisation of solid-phase microextraction combined with gas chromatography–mass spectrometry based methodology to establish the global volatile signature in pulp and skin of Vitis vinifera L. grape varieties, Talanta, 85, 1483, 10.1016/j.talanta.2011.06.025 Puértolas, 2010, Improvement of winemaking process using pulsed electric fields at pilot-plant scale. Evolution of chromatic parameters and phenolic content of Cabernet Sauvignon red wines, Food Research International, 43, 761, 10.1016/j.foodres.2009.11.005 Puértolas, 2010, Potential applications of PEF to improve red wine quality, Trends in Food Science & Technology, 21, 247, 10.1016/j.tifs.2010.02.002 Ribéreau-Gayon, 2006 Rubio-Bretón, 2012, Influence of oak barrel aging on the quality of red wines, 59 Siemer, 2012, Mass transport improvement by PEF—Applications in the area of extraction and distillation, 211 Toepfl, 2007, High intensity pulsed electric fields applied for food preservation, Chemical engineering and processing: Process intensification, 46, 537, 10.1016/j.cep.2006.07.011 Zalacain, 2007, Analysis of wine primary aroma compounds by stir bar sorptive extraction, Talanta, 71, 1610, 10.1016/j.talanta.2006.07.051 Zárate-Rodríguez, 2000, Quality changes in apple juice as related to nonthermal processing, Journal of Food Quality, 23, 337, 10.1111/j.1745-4557.2000.tb00219.x Zhao, 2009, Effects of pulsed electric fields on bioactive components, colour and flavour of green tea infusions, International Journal of Food Science and Technology, 44, 312, 10.1111/j.1365-2621.2008.01714.x