Yamasachi Wine: Characterization of Aroma Compounds and Its Masking Effect Against Phenolic Off-Flavor.

Noriko Minami, Akihiro Yamaguchi, Masafumi Sakurai, Fumie Kabashima, Masahiro Horiuchi, Satoru Nakagawa, Teruo Sone

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it

0cells of the map it votes in

0citing papers in PubMed

–field-weighted citation impact

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

0 citing papers in PubMed.

No citing paper in PubMed yet.

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.

Noriko MinamiGraduate School of Global Food Resources, Hokkaido University, Kita 9, Nishi 9, Kita-ku, Sapporo 060-0809, Hokkaido, Japan.

Akihiro YamaguchiDepartment of Food Science and Human Wellness, Rakuno Gakuen University, Midorimachi 582, Bunkyodai, Ebetsu 069-8501, Hokkaido, Japan.ORCID 0000-0002-1654-2213

Masafumi SakuraiLECO Japan, Sumitomo Fudosan Shiba Building No. 4, 2-13-4 Shiba, Minato-ku, Tokyo 105-0014, Japan.

Fumie KabashimaLECO Japan, Sumitomo Fudosan Shiba Building No. 4, 2-13-4 Shiba, Minato-ku, Tokyo 105-0014, Japan.

Masahiro HoriuchiTakata Koryo Co., Ltd., 7-22-2 Tsukaguchihonmachi, Amagasaki 661-0001, Hyogo, Japan.

Satoru NakagawaResearch Faculty of Media and Communication, Hokkaido University, Kita 17 Nishi 8, Kita-ku, Sapporo 060-0817, Hokkaido, Japan.

Teruo SoneGraduate School of Global Food Resources, Hokkaido University, Kita 9, Nishi 9, Kita-ku, Sapporo 060-0809, Hokkaido, Japan.

Funding

the Hokkaido Prefectural Government

6 · The paper itself

Abstract

Yamasachi, an original red wine grape in Hokkaido, is a hybrid variety between 'Seibel 13053' and an indigenous wild grape. This study aimed to elucidate the aromatic compounds characterizing Yamasachi wine. Two methods, instrumental analysis using gas chromatography combined with time-of-flight mass spectrometry (GC-TOFMS) and sensory perception, were employed. Seven unique key aroma compounds, linalool ethyl ether, vitispirane, Bois de Rose oxide,

Indexed as

GC–TOFMSmultivariate statistical analysissensory analysisVitis amurensis

Identifiers

PMID42793981

DOI10.3390/foods15183195

PMCPMC13605246

What OpenQuestion holds

Textmetadata

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.