Can wine quality be predicted by small volatile compounds? A study based on performance of wine show entries and their volatile profiles
Author:
Affiliation:
1. School of Agriculture and Food, Faculty of Veterinary & Agricultural Sciences The University of Melbourne Parkville Victoria Australia
2. School of Chemistry Monash University Clayton Clayton Victoria Australia
Publisher
Wiley
Subject
General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/ffj.3720
Reference21 articles.
1. From Wine to Pepper: Rotundone, an Obscure Sesquiterpene, Is a Potent Spicy Aroma Compound
2. Identification of potent odourants in wine and brewed coffee using gas chromatography-olfactometry and comprehensive two-dimensional gas chromatography
3. A sensory study of the ageing bouquet of red Bordeaux wines: A three-step approach for exploring a complex olfactory concept
4. Objective measures of grape quality: From Cabernet Sauvignon grape composition to wine sensory characteristics
5. Consumer acceptability, sensory properties and expert quality judgements of Australian Cabernet Sauvignon and Shiraz wines
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1. Mastering Precision in Pivotal Variables Defining Wine Quality via Incremental Analysis of Baseline Accuracy;IEEE Access;2024
2. Prediction of Shiraz wine flavour from volatile and odour intensity profiles;Journal of Wine Research;2023-10-02
3. Variation of wine preference amongst consumers is influenced by the composition of salivary proteins;npj Science of Food;2023-09-16
4. Early Prediction of Shiraz Wine Quality Based on Small Volatile Compounds in Grapes;Australian Journal of Grape and Wine Research;2023-05-23
5. Variation of wine preference amongst consumers is influenced by the composition of salivary proteins;2023-03-27
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