ArticleFoods (Basel, Switzerland)2024
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.
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed.
- Dietary Interventions withFoods (Basel, Switzerland) · 2025Article
- Sensory and Omics approaches reveal the impact of heat treatment before fermentation on kiwi wine.NPJ science of food · 2025Article
- Analysis of Antioxidant Activity and Volatile Components in Rapeseed Flower-Enriched Persimmon Wine.Foods (Basel, Switzerland) · 2025Article
- Effects of Glutathione-Enriched Inactive Dry Yeast on the Flavor Profile of Kiwi Wine.Foods (Basel, Switzerland) · 2025Article
- Dissecting Interactions ofFoods (Basel, Switzerland) · 2024Article
- Fermentation for Revalorisation of Fruit and Vegetable By-Products: A Sustainable Approach Towards Minimising Food Loss and Waste.Foods (Basel, Switzerland) · 2024Review
- Insights into the Flavor Profile of Yak Jerky from Different Muscles Based on Electronic Nose, Electronic Tongue, Gas Chromatography-Mass Spectrometry and Gas Chromatography-Ion Mobility Spectrometry.Foods (Basel, Switzerland) · 2024Article
- Characterization of flavor profile of Steamed beef with rice flour using gas chromatography-ion mobility spectrometry combined with intelligent sensory (Electronic nose and tongue).Frontiers in nutrition · 2024Article
Corrections and comments
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Authors and funding
11 authors.
Funding
Abstract
Kiwi wine (KW) is tipically made by fermenting juice from peeled kiwifruit, resulting in the disposal of peel and pomace as by-products. However, the peel contains various beneficial compounds, like phenols and flavonoids. Since the peel is edible and rich in these compounds, incorporating it into the fermentation process of KW presents a potential solution to minimize by-product waste. This study compared the aroma and taste profiles of KW from peeled (PKW) and unpeeled (UKW) kiwifruits by combining intelligent sensory technology, GC-MS, and
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Registered trials
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