ArticleFood chemistry: X2022
Evaluation of the color and aroma characteristics of commercially available Chinese kiwi wines via intelligent sensory technologies and gas chromatography-mass spectrometry.
Article in Food chemistry: X, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 19 papers.
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19 citing papers in PubMed, 43 citations in OpenAlex.
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- Integrated intelligent sensory and metabolomics elucidate the changes in sensory quality and metabolic profile during post-ripening of 'Cuixiang' kiwifruit.Food chemistry: X · 2026Article
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- Deterioration in the Quality of 'Xuxiang' Kiwifruit Pulp Caused by Frozen Storage: An Integrated Analysis Based on Phenotype, Color, Antioxidant Activity, and Flavor Compounds.Foods (Basel, Switzerland) · 2025Article
- Sensory and Omics approaches reveal the impact of heat treatment before fermentation on kiwi wine.NPJ science of food · 2025Article
- Effects of Glutathione-Enriched Inactive Dry Yeast on the Flavor Profile of Kiwi Wine.Foods (Basel, Switzerland) · 2025Article
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- Revealing the flavor differences of Sauvignon Blanc wines fermented in different oak barrels and stainless-steel tanks through GC-MS, GC-IMS, electronic, and artificial sensory analyses.Food chemistry: X · 2025Article
- From Traditional to Intelligent, A Review of Application and Progress of Sensory Analysis in Alcoholic Beverage Industry.Food chemistry: X · 2024Review
- Geographical characterization of wines from seven regions of China by chemical composition combined with chemometrics: Quality characteristics of Chinese 'Marselan' wines.Food chemistry: X · 2024Article
- Effects of Salinity on Physicochemical Properties, Flavor Compounds, and Bacterial Communities in Broad Bean Paste-Meju Fermentation.Foods (Basel, Switzerland) · 2024Article
- Comparison of Aroma and Taste Profiles of Kiwi Wine Fermented with/without Peel by Combining Intelligent Sensory, Gas Chromatography-Mass Spectrometry, and Proton Nuclear Magnetic Resonance.Foods (Basel, Switzerland) · 2024Article
- Glucoraphanin Accumulation via Glucoraphanin Synthesis Promotion during Broccoli Germination.Foods (Basel, Switzerland) · 2023Article
- Application ofMolecules (Basel, Switzerland) · 2023Article
- Effects of Seven Sterilization Methods on the Functional Characteristics and Color of Yan 73 (Foods (Basel, Switzerland) · 2023Article
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Authors and funding
9 authors at 3 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
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 colorimeter) and gas chromatography-mass spectrometry (GC-MS). Different types of KW had similar color trends, namely, yellow-green or yellow; however, individual samples showed a bright green color and had a high transparency. E-nose and GC-MS reached a relatively consistent conclusion that fermented wine and Lu Jiu were closer and significantly differed from those of distilled wine and beer. A total of 215 volatile organic compounds were identified in all KW. 50 key odor-active compounds were identified, of which ethyl caprylate, which had high OAVs in all samples (30-565.17), was considered the key odor-active compound of KW; likewise, damascenone also made a prominent aroma contribution in the different types of KW. Moreover, β-ionone, ethyl undecanoate, ethyl 2-methylvalerate were outstanding in different fermented wines. Acids and terpenoids were prominent in beer. The study could provide a data support and market information for the quality control, research, production and development of KW.
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