ArticleCurrent research in food science2023
Characterization of wine volatile compounds from different regions and varieties by HS-SPME/GC-MS coupled with chemometrics.
Article in Current research in food science, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 17 papers.
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17 citing papers in PubMed.
- Effects of Different Rootstocks on the Physicochemical Properties and Aromatic Compounds of 'Cabernet Sauvignon' Wine.Foods (Basel, Switzerland) · 2026Article
- Colorimetric sensor array combined with machine learning for discriminating the geographical origins and grape varieties of Chinese red wines.Food chemistry: X · 2026Article
- Comparative analysis of aroma profiles and determination of key constituents in organically and conventionally produced white wines.NPJ science of food · 2026Article
- Effect of fermentation region on the volatile compounds and sensory characteristics of soy sauce mash.Journal of the science of food and agriculture · 2026Article
- Plant aromas in wine: the case of cabernet sauvignon from typical regions in China.Food chemistry: X · 2026Article
- Characterization of Low-Alcohol Wines Obtained by Post-Fermentative Reverse Osmosis and Vacuum Concentration.Foods (Basel, Switzerland) · 2026Article
- Analytical Differentiation of Wines from Three Terroirs Located in a Warm Winegrowing Area Based on Their Volatilome.Molecules (Basel, Switzerland) · 2025Article
- Microbial communities from distinctFrontiers in fungal biology · 2025Article
- Inter- and intra-varietal clonal differences influence the aroma compound profiles of wines analyzed by GC-MS and GC-IMS.Food chemistry: X · 2025Article
- Zonation of the Vitis vinifera microbiome in Vino Nobile di Montepulciano PDO production area.Communications biology · 2024Article
- Determination of Elemental Content in Vineyard Soil, Leaves, and Grapes of Sangiovese Grapes from the Chianti Region Using ICP-MS for Geographical Identification.ACS food science & technology · 2024Article
- Aroma Identification and Traceability of the Core Sub-Producing Area in the Helan Mountain Eastern Foothills Using Two-Dimensional Gas Chromatography and Time-of-Flight Mass Spectrometry and Chemometrics.Foods (Basel, Switzerland) · 2024Article
- Preliminary Characterization of "Salice Salentino" PDO Wines from Salento (South Italy) Negroamaro Grapes: NMR-Based Metabolomic and Biotoxicological Analyses.Foods (Basel, Switzerland) · 2024Article
- Automatic Chemical Profiling of Wine by Proton Nuclear Magnetic Resonance Spectroscopy.ACS food science & technology · 2024Article
- Metabolomics analysis based on UHPLC-QqQ-MS/MS to discriminate grapes and wines from different geographical origins and climatological characteristics.Food chemistry: X · 2024Article
- Geographical identification of Chinese wine based on chemometrics combined with mineral elements, volatile components and untargeted metabonomics.Food chemistry: X · 2024Article
- Volatilomics of Fruit Wines.Molecules (Basel, Switzerland) · 2024Review
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6 authors.
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Abstract
HS-SPME/GC-MS and aroma descriptive analysis were used to gain insights into the volatile and sensory details of 99 red wine samples collected from four varieties in five regions. The general volatile fingerprints of Cabernet Sauvignon and Merlot wine samples in Xinjiang and Ningxia regions were similar, even though chemometric models could not discriminate between them. The main drivers of the diversity were secondary metabolites of grape such as terpenes, benzene-derivatives, and ketones. Fermentation-derivatives (esters and alcohols) were also responsible for region and variety-related differences in wines. Analysis of volatile compounds also showed that the primary factor accounting for diversity in wines in this study was region rather than variety. These results highlight the sensory attributes and volatiles of different regions and varieties, and provide a quantitative basis for screening for differential metabolites and potential markers in wines.
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