Cargando…

Evaluation of the color and aroma characteristics of commercially available Chinese kiwi wines via intelligent sensory technologies and gas chromatography-mass spectrometry

As a deeply processing product of kiwifruit, kiwifruit wine (KW) has also shown promising commercial development prospects. In this study, the color and aroma characteristics of 14 commercially available KW were evaluated using intelligent sensory technologies (electronic nose (E-nose) and colorimet...

Descripción completa

Detalles Bibliográficos
Autores principales:	Lan, Tian, Wang, Jiaqi, Yuan, Quyu, Lei, Yushan, Peng, Wen, Zhang, Min, Li, Xinyi, Sun, Xiangyu, Ma, Tingting
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Elsevier 2022
Materias:	Research Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9532800/ https://www.ncbi.nlm.nih.gov/pubmed/36211771 http://dx.doi.org/10.1016/j.fochx.2022.100427

Ejemplares similares

Analysis of the Aroma Chemical Composition of Commonly Planted Kiwifruit Cultivars in China
por: Lan, Tian, et al.
Publicado: (2021)

Optimization of strains for fermentation of kiwifruit juice and effects of mono- and mixed culture fermentation on its sensory and aroma profiles
por: Lan, Tian, et al.
Publicado: (2023)

Characterization of the Key Aroma Compounds in Chinese Syrah Wine by Gas Chromatography-Olfactometry-Mass Spectrometry and Aroma Reconstitution Studies
por: Zhao, Pengtao, et al.
Publicado: (2017)

Chromatography-Olfactometry Study of the Aroma of Fino Sherry Wines
por: Zea, L., et al.
Publicado: (2010)

Gas Chromatography Olfactometry (GC-O) for the (Semi)Quantitative Screening of Wine Aroma
por: de-la-Fuente-Blanco, Arancha, et al.
Publicado: (2020)

The Effect of Carbonic Maceration during Winemaking on the Color, Aroma and Sensory Properties of ‘Muscat Hamburg’ Wine
por: Zhang, Yu-Shu, et al.
Publicado: (2019)

Characterization of the Key Aroma Compounds in Proso Millet Wine Using Headspace Solid-Phase Microextraction and Gas Chromatography-Mass Spectrometry
por: Liu, Jingke, et al.
Publicado: (2018)

Characterization of the Key Aroma Compounds in Marselan Wine by Gas Chromatography-Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Tests
por: Lyu, Jiaheng, et al.
Publicado: (2019)

Optimization of ultrasonic-assisted enzymatic extraction of kiwi starch and evaluation of its structural, physicochemical, and functional characteristics
por: Wang, Jiaqi, et al.
Publicado: (2021)

Modification in structural, physicochemical, functional, and in vitro digestive properties of kiwi starch by high-power ultrasound treatment
por: Wang, Jiaqi, et al.
Publicado: (2022)

Characterization of the Key Aroma Volatile Compounds in Nine Different Grape Varieties Wine by Headspace Gas Chromatography–Ion Mobility Spectrometry (HS-GC-IMS), Odor Activity Values (OAV) and Sensory Analysis
por: Cao, Weiyu, et al.
Publicado: (2022)

Aroma Investigation of New and Standard Apple Varieties Grown at Two Altitudes Using Gas Chromatography-Mass Spectrometry Combined with Sensory Analysis
por: Chitarrini, Giulia, et al.
Publicado: (2020)

Secondary Aroma: Influence of Wine Microorganisms in Their Aroma Profile
por: Carpena, Maria, et al.
Publicado: (2020)

Health effects of kiwi wine on rats: an untargeted metabolic fingerprint study based on GC-MS/TOF
por: Zeng, Qi, et al.
Publicado: (2019)

Modeling of drying kiwi slices and its sensory evaluation
por: Mahjoorian, Abbas, et al.
Publicado: (2016)

Characterization of Aroma Compounds in Cooked Sorghum Using Comprehensive Two-Dimensional Gas Chromatography-Time-of-Flight Mass Spectrometry and Gas Chromatography-Olfactometry-Mass Spectrometry
por: Chen, Shuang, et al.
Publicado: (2021)

Effect of Commercial Yeast Starter Cultures on Cabernet Sauvignon Wine Aroma Compounds and Microbiota
por: Wang, Meiqi, et al.
Publicado: (2022)

Meta-Analysis of the Core Aroma Components of Grape and Wine Aroma
por: Ilc, Tina, et al.
Publicado: (2016)

Two Sides to One Story—Aroma Chemical and Sensory Signature of Lugana and Verdicchio Wines
por: Slaghenaufi, Davide, et al.
Publicado: (2021)

Comparative Analysis of Key Odorants and Aroma Characteristics in Hot-Pressed Yellow Horn (Xanthoceras sorbifolia bunge) Seed Oil Via Gas Chromatography–Ion Mobility Spectrometry and Gas Chromatography–Olfactory-Mass Spectrometry
por: Gao, Hui, et al.
Publicado: (2023)

Revealing the Usefulness of Aroma Networks to Explain Wine Aroma Properties: A Case Study of Portuguese Wines
por: Petronilho, Sílvia, et al.
Publicado: (2020)

Generating Novel Aroma Phenotypes Using Commercial Wine Samples to Characterize an F1 Population
por: Awale, Mani, et al.
Publicado: (2022)

The genetic basis of grape and wine aroma
por: Lin, Jerry, et al.
Publicado: (2019)

Characterization of aroma compounds in Rosa roxburghii Tratt using solvent-assisted flavor evaporation headspace-solid phase microextraction coupled with gas chromatography-mass spectrometry and gas chromatography-olfactometry
por: Sheng, Xiaofang, et al.
Publicado: (2023)

Characterization of Key Aroma Compounds in Fermented Bamboo Shoots Using Gas Chromatography-Olfactometry-Mass Spectrometry, Odor Activity Values, and Aroma Recombination Experiments
por: Li, Shubo, et al.
Publicado: (2022)

The Potential Effect of β-Ionone and β-Damascenone on Sensory Perception of Pinot Noir Wine Aroma
por: Tomasino, Elizabeth, et al.
Publicado: (2021)

Full Workflows for the Analysis of Gas Chromatography—Ion Mobility Spectrometry in Foodomics: Application to the Analysis of Iberian Ham Aroma
por: Freire, Rafael, et al.
Publicado: (2021)

Aroma Characterization of Roasted Meat and Meat Substitutes Using Gas Chromatography–Mass Spectrometry with Simultaneous Selective Detection and a Dedicated Software Tool, AromaMS
por: Tzanani, Nitzan, et al.
Publicado: (2023)

Effects of Harvest Time on the Aroma of White Wines Made from Cold-Hardy Brianna and Frontenac Gris Grapes Using Headspace Solid-Phase Microextraction and Gas Chromatography-Mass Spectrometry-Olfactometry
por: Rice, Somchai, et al.
Publicado: (2019)

Determination of Lactones in Wines by Headspace Solid-Phase Microextraction and Gas Chromatography Coupled with Mass Spectrometry
por: Pérez-Olivero, S. J., et al.
Publicado: (2014)

Construction of Sensory/Mass Spectrometry Feedback Platform for Seeking Aroma Contributors during the Aroma Enhancement of Congou Black Tea
por: Mei, Sifan, et al.
Publicado: (2022)

Relevance of the Concentrations and Sizes of Oligomeric Red Wine Pigments to the Color Intensity of Commercial Red Wines
por: Laitila, Juuso Erik, et al.
Publicado: (2020)

Is Sotolon Relevant to the Aroma of Madeira Wine Blends?
por: Gaspar, João M., et al.
Publicado: (2019)

Microbial Contribution to Wine Aroma and Its Intended Use for Wine Quality Improvement
por: Belda, Ignacio, et al.
Publicado: (2017)

Metabolic flux sampling predicts strain-dependent differences related to aroma production among commercial wine yeasts
por: Scott, William T., et al.
Publicado: (2021)

La actinidia (Kiwi)
por: Zuccherelli, Gilberto
Publicado: (1987)

Kiwis at heart of the matter
Publicado: (2008)

Aroma Patterns Characterization of Braised Pork Obtained from a Novel Ingredient by Sensory-Guided Analysis and Gas-Chromatography-Olfactometry
por: Song, Shiqing, et al.
Publicado: (2019)

Exploring the Characteristic Aroma of Beef from Japanese Black Cattle (Japanese Wagyu) via Sensory Evaluation and Gas Chromatography-Olfactometry
por: Ueda, Shuji, et al.
Publicado: (2021)

México, aroma y color.
Publicado: (2006)

Cannot write session to /tmp/vufind_sessions/sess_8f0l76ahhi3s2viglpjc7ho6nd