Raymond L. Baumes

Best Publications

• The aroma of grapes. I. Extraction and determination of free and glycosidically bound fractions of some grape aroma components

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  796
  Citations

• Identification of impact odorants in Bordeaux red grape juice, in the commercial yeast used for its fermentation, and in the produced wine.

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  352
  Citations

• Biogeneration of C13-norisoprenoid compounds: experiments supportive for an apo-carotenoid pathway in grapevines

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  213
  Citations

• Influence of Sun Exposure on the Aromatic Composition of Chilean Muscat Grape Cultivars Moscatel de Alejandría and Moscatel rosada

  Andrea Belancic;Eduardo Agosin;Antonio Ibacache;Edmundo Bordeu

  208
  Citations

• Contribution of dimethyl sulfide to the aroma of Syrah and Grenache Noir wines and estimation of its potential in grapes of these varieties.

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  204
  Citations

• The Aroma of grapes. Localisation and evolution of free and bound fractions of some grape aroma components c.v. muscat during first development and maturation

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  194
  Citations

• The aroma of Muscat of Frontignan grapes: effect of the light environment of vine or bunch on volatiles and glycoconjugates

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  188
  Citations

• Effects of Vine or Bunch Shading on the Glycosylated Flavor Precursors in Grapes of Vitis vinifera L. Cv. Syrah

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  180
  Citations

• Novel monoterpene disaccharide glycosides of Vitis vinifera grapes

  Stephane G. Voirin;Raymond L. Baumes;Sylvaine M. Bitteur;Ziya Y. Gunata

  166
  Citations

• Identification and determination of volatile constituents in wines from different vine cultivars

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  163
  Citations

• Stability of Free and Bound Fractions of Some Aroma Components of Grapes cv. Muscat During the Wine Processing: Preliminary Results

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  160
  Citations

• Analytical methods for monoterpene glycosides in grape and wine. II. Qualitative and quantitative determination of monoterpene glycosides in grape.

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  154
  Citations

• Changes in physicochemical characteristics and volatile constituents of yellow- and white-fleshed nectarines during maturation and artificial ripening.

  Christophe Aubert;Ziya Günata;Christian Ambid;Raymond Baumes

  145
  Citations

• QTLs for muscat flavor and monoterpenic odorant content in grapevine ( Vitis vinifera L.)

  A. Doligez;E. Audiot;R. Baumes;P. This

  136
  Citations

• Volatile compounds released by enzymatic hydrolysis of glycoconjugates of leaves and grape berries from Vitis vinifera Muscat of Alexandria and Shiraz cultivars.

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  130
  Citations

• Formation Pathways of Ethyl Esters of Branched Short-Chain Fatty Acids during Wine Aging

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  116
  Citations

• Potential Aroma in Several Varieties of Spanish Grapes

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  111
  Citations

• Volatile Compounds Involved in the Aroma of Sweet Fortified Wines (Vins Doux Naturels) from Grenache Noir

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  102
  Citations

• Etude quantitative de composes terpeniques, norisoprenoides et de leurs precurseurs dans diverses varietes de raisins

  A. Razungles;Z. Gunata;S. Pinatel;R. Baumes

  102
  Citations

• Synthesis of labelled [2H4]β-damascenone, [2H2]2-methoxy-3- isobutylpyrazine, [2H3]α-ionone, and [2H3]β-ionone, for quantification in grapes, juices and wines

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  100
  Citations