| Title |
Characterization of the differences in the aroma of cherry wines from different price segments using gas chromatography–mass spectrometry, odor activity values, sensory analysis, and aroma reconstitution
|
|---|---|
| Published in |
Food Science and Biotechnology, April 2017
|
| DOI | 10.1007/s10068-017-0045-y |
| Pubmed ID | |
| Authors |
Qing Xiao, Xuan Zhou, Zuobing Xiao, Yunwei Niu |
| Abstract |
The aroma composition, aroma-active compounds, and sensory attributions of cherry wines from three different price segments were investigated. A total of 48 aroma compounds were identified and quantified using headspace solid-phase microextraction (HS-SPME)/gas chromatography-mass spectrometry (GC-MS), among which 23 aroma compounds were further screened out as important odorants based on their odor activity values (OAVs); then, the previously mentioned 23 volatiles were correlated to sensory attributes using partial least-squares regression (PLSR). The result indicates that the differently priced wines were associated with different compounds and aroma attributions. Finally, aroma reconstitution was performed by mixing odor-active aroma compounds (OAVs>1) on the basis of their measured concentrations in the original sample. The result indicated that the aroma profile of the reconstituted sample was similar to that of the original sample. |
X Demographics
The data shown below were collected from the profiles of 3 X users who shared this research output. Click here to find out more about how the information was compiled.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Mexico | 1 | 33% |
| Peru | 1 | 33% |
| Unknown | 1 | 33% |
Demographic breakdown
| Type | Count | As % |
|---|---|---|
| Scientists | 2 | 67% |
| Science communicators (journalists, bloggers, editors) | 1 | 33% |
Mendeley readers
The data shown below were compiled from readership statistics for 25 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Unknown | 25 | 100% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Student > Ph. D. Student | 3 | 12% |
| Student > Bachelor | 2 | 8% |
| Student > Master | 2 | 8% |
| Researcher | 2 | 8% |
| Professor | 1 | 4% |
| Other | 3 | 12% |
| Unknown | 12 | 48% |
| Readers by discipline | Count | As % |
|---|---|---|
| Agricultural and Biological Sciences | 7 | 28% |
| Engineering | 2 | 8% |
| Chemistry | 1 | 4% |
| Unspecified | 1 | 4% |
| Unknown | 14 | 56% |
Attention Score in Context
This research output has an Altmetric Attention Score of 1. This is our high-level measure of the quality and quantity of online attention that it has received. This Attention Score, as well as the ranking and number of research outputs shown below, was calculated when the research output was last mentioned on 01 October 2018.
All research outputs
#15,546,615
of 23,105,443 outputs
Outputs from Food Science and Biotechnology
#232
of 441 outputs
Outputs of similar age
#194,718
of 310,614 outputs
Outputs of similar age from Food Science and Biotechnology
#7
of 9 outputs
Altmetric has tracked 23,105,443 research outputs across all sources so far. This one is in the 22nd percentile – i.e., 22% of other outputs scored the same or lower than it.
So far Altmetric has tracked 441 research outputs from this source. They typically receive a little more attention than average, with a mean Attention Score of 6.3. This one is in the 39th percentile – i.e., 39% of its peers scored the same or lower than it.
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We're also able to compare this research output to 9 others from the same source and published within six weeks on either side of this one. This one has scored higher than 2 of them.