Volatile Organic Compound-Based Predictive Modeling of Smoke Taint in Wine-Reference-Cited by-同舟云学术

Volatile Organic Compound-Based Predictive Modeling of Smoke Taint in Wine

Published:2024-03-27 Issue:14 Volume:72 Page:8060-8071
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Tan Cheng-En¹²³^ORCID,Neupane Bishnu Prasad⁴,Wen Yan⁴,Lim Lik Xian⁴,Medina Plaza Cristina⁴^ORCID,Oberholster Anita⁴^ORCID,Tagkopoulos Ilias¹²³^ORCID

Affiliation:

1. Department of Computer Science, University of California, Davis, Davis, California 95616, United States

2. Genome Center, University of California, Davis, Davis, California 95616, United States

3. USDA/NSF AI Institute for Next Generation Food Systems (AIFS), University of California, Davis, Davis, California 95616, United States

4. Department of Viticulture and Enology, University of California, Davis, Davis, California 95616, United States

Funder

Agricultural Research Service

Publisher

American Chemical Society (ACS)

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.3c07019

Reference54 articles.

1. Determination of the Importance of In-Mouth Release of Volatile Phenol Glycoconjugates to the Flavor of Smoke-Tainted Wines

2. Høj, P.; Pretorius, I.; Blair, R. The Australian Wine Research Institute Annual Report. Australian Wine Research Institute: Urrbrae, SA, Australia, 2003.

3. Brodison, K. Effect of smoke in grape and wine production; Bulletin 4847; Department of Primary Industries and Regional Development: Western Australia, Perth, 2013.

4. Review of smoke taint in wine: smoke-derived volatile phenols and their glycosidic metabolites in grapes and vines as biomarkers for smoke exposure and their role in the sensory perception of smoke taint

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