Evidence map›Paper›PMID 37717071›Full record

ArticleNPJ science of food2023

Variation of wine preference amongst consumers is influenced by the composition of salivary proteins.

Jiaqiang Luo, Xinwei Ruan, Ching-Seng Ang, Yada Nolvachai, Philip J Marriott, Pangzhen Zhang, Kate Howell

Open access · goldAbstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in NPJ science of food, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.

0numbers the graph read from it
0cells of the map it votes in
2citing papers in PubMed
1.0field-weighted citation impact, top 23% of its field
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

2 citing papers in PubMed, 5 citations in OpenAlex.

  1. Review
  2. Article
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

7 authors at 3 institutions in 1 country.

Jiaqiang LuoSchool of Chemical Engineering, Faculty of Engineering, The University of New South Wales, Kensington, Australia.
Xinwei RuanSchool of Agriculture, Food and Ecosystem Sciences, Faculty of Science, The University of Melbourne, Parkville, Australia.
Ching-Seng AngMelbourne Mass Spectrometry and Proteomics Facility, Bio21 Molecular Science and Biotechnology Institute, The University of Melbourne, Parkville, Australia.
Yada NolvachaiAustralian Centre for Research on Separation Science, School of Chemistry, Monash University, Clayton, Australia.
Philip J MarriottAustralian Centre for Research on Separation Science, School of Chemistry, Monash University, Clayton, Australia.ORCID http://orcid.org/0000-0001-5180-1041
Pangzhen ZhangSchool of Agriculture, Food and Ecosystem Sciences, Faculty of Science, The University of Melbourne, Parkville, Australia.
Kate HowellSchool of Agriculture, Food and Ecosystem Sciences, Faculty of Science, The University of Melbourne, Parkville, Australia. khowell@unimelb.edu.au.ORCID http://orcid.org/0000-0001-6498-0472
The University of Melbourne · AUMonash University · AUUNSW Sydney · AU

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The preferences of consumers for different flavours and aromas in wine are varied and may be explained by inherent factors such as cultural background, wine education and personal taste of the wine consumer. Wine flavour, as perceived in the mouth, includes aroma compounds released through the retronasal pathway, which are shaped by interactions with saliva. Saliva and wine interactions could provide an explanation as to why wine tasters express different preferences for wine. To test this hypothesis, 13 Western and 13 Chinese experienced wine tasters were recruited. Sensory evaluation was performed in formal surroundings to acquire free description-based and perceived sensory intensity data using the Pivot

Identifiers

PMID37717071
PMCPMC10505211
OpenAlexW4386802373

What OpenQuestion holds

Textmetadata
LicenceCC BY
Read underepoch 390

Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.