Discrimination of Cherry Wines Based on Their Sensory Properties and Aromatic Fingerprinting using HS‐SPME‐GC‐MS and Multivariate Analysis
Zuobing Xiao, Shengjiang Liu, Yongbo Gu, Na Xu, Yi Shang, Jiancai Zhu
Journal of Food Science
Abstract
Attributes that represent and discriminate among cherry wines might be made use of a better comprehending of the wines and for being utilized in future work. In addition, several chemometrics were used to classify the type of wines and try to install the relationship between volatiles and sensory property. Especially, PCA clearly revealed that the most contributing compounds for sensory attributes of cherry wines, CA was a more applicable way to distinguish types of cherry wines. Therefore, a feasible method that would be helpful to promote the quality of the wines by improving the winemaking process and analyzing aromatic characteristics of wines.
Extracted Claims
1 claim extracted from this paper into the knowledge graph
cherry wines have specific sensory attributes and aromatic compounds
“PCA clearly revealed that the most contributing compounds for sensory attributes of cherry wines”