ArticleNPJ science of food2025
Sensory and Omics approaches reveal the impact of heat treatment before fermentation on kiwi wine.
Article in NPJ science of food, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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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.
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Who cites it
1 citing paper in PubMed.
- Integrating E-senses and volatile fingerprinting to decipher type-specific flavor signatures in four commercial Huangjiu.Food chemistry: X · 2026Article
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Authors and funding
11 authors.
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Abstract
The study explores the effect of pre-fermentation heat treatment (PFHT) on the flavor and metabolomic profiles of kiwi wine (KW) derived from three kiwifruit cultivars. Six KW groups were involved, namely with/without PFHT for green (GWH/GW), yellow (YWH/YW), and red (RWH/RW) kiwifruit. E-tongue analysis effectively distinguished the taste profiles across these KW groups, identifying significant variations. A total of 97 volatile components were characterized using GC-MS and GC-IMS, 12 of them were identified as key volatile compounds based on a combination of t-tests (p < 0.05) and variable importance in projection (VIP) scores. GC-MS and GC-IMS results demonstrated that PFHT significantly altered volatile profiles, specifically decreasing ester content while increasing aldehyde levels in comparison to untreated samples. Furthermore, 71 non-volatile compounds were identified by
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