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Violaine Athès

Researcher at Université Paris-Saclay

Publications -  42
Citations -  804

Violaine Athès is an academic researcher from Université Paris-Saclay. The author has contributed to research in topics: Extraction (chemistry) & Aroma. The author has an hindex of 16, co-authored 38 publications receiving 634 citations. Previous affiliations of Violaine Athès include Institut national de la recherche agronomique & Agro ParisTech.

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Journal ArticleDOI

Ethanol and aroma compounds transfer study for partial dealcoholization of wine using membrane contactor

Nazely Diban, +3 more
- 20 Mar 2008 - 
TL;DR: In this article, a hollow fiber polypropylene (PP) membrane contactor was employed for partial dealcoholization of wines at room temperature and using the most frequent component concentrations present in real wines.
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Comparison of experimental methods for measuring infinite dilution volatilities of aroma compounds in water/ethanol mixtures.

Violaine Athès, +4 more
- 05 Mar 2004 - 
TL;DR: Comparing the performance of three static headspace methods for determining gas/liquid partition coefficients of two aroma compounds in hydroalcoholic multicomponent solutions at infinite dilution showed that PRV is simpler than VPC and LC-SH and that V PC and PRV are more accurate thanLC-SH, which presented a significant bias.
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Membrane-based solvent extraction of aroma compounds : Choice of configurations of hollow fiber modules based on experiments and simulation

S. Bocquet, +5 more
- 15 Sep 2006 - 
TL;DR: In this article, the authors focused on the extraction of aroma compounds by hexane in a commercial hollow fiber module and found that the best configuration for the extraction is when the feed flows inside the shell with the X-30 module.
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Modelling of the gas–liquid partitioning of aroma compounds during wine alcoholic fermentation and prediction of aroma losses

Sumallika Morakul, +5 more
- 01 May 2011 - 
TL;DR: In this article, a model was elaborated to quantify the gas-liquid partitioning of four of the most important volatile compounds produced during winemaking fermentations, namely isobutanol, ethyl acetate, isoamylacetate and ethyl hexanoate.
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Evolution of Volatile Compounds during the Distillation of Cognac Spirit

Pierre Awad, +6 more
- 25 Aug 2017 - 
TL;DR: It has been found that the first distillation step was decisive for the formation of volatile compounds and 2 esters, 3 aldehydes, 12 norisoprenoids, and 3 terpenes were shown to be generated during the process.