Metabolomics Approach to Assess the Relative Contributions of the Volatile and Non-volatile Composition to Expert Quality Ratings of Pinot Noir Wine Quality-Reference-Cited by-同舟云学术

Metabolomics Approach to Assess the Relative Contributions of the Volatile and Non-volatile Composition to Expert Quality Ratings of Pinot Noir Wine Quality

Published:2020-09-06 Issue:47 Volume:68 Page:13380-13396
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Sherman Emma¹²^ORCID,Coe Margaret¹³,Grose Claire⁴,Martin Damian⁴,Greenwood David R.¹²

Affiliation:

1. School of Biological Sciences, University of Auckland, Auckland 1142, New Zealand

2. The New Zealand Institute for Plant & Food Research, Auckland 1025, New Zealand

3. The Liggins Institute, University of Auckland, Auckland 1023, New Zealand

4. The New Zealand Institute for Plant & Food Research, Blenheim 7201, New Zealand

Funder

New Zealand Institute for Plant and Food Research Limited

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.0c04095

Reference50 articles.

1. The dimensions of wine quality

2. Expectations influence sensory experience in a wine tasting

3. Evaluation of the consistency of wine quality assessments from expert wine tasters

4. Wine Matrix Compounds Affect Perception of Wine Aromas

5. Colour as a driver of Pinot noir wine quality judgments: An investigation involving French and New Zealand wine professionals

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