4.7 Article

Volatile-Based Prediction of Sauvignon Blanc Quality Gradings with Static Headspace-Gas Chromatography-Ion Mobility Spectrometry (SHS-GC-IMS) and Interpretable Machine Learning Techniques

相关参考文献

注意:仅列出部分参考文献,下载原文获取全部文献信息。
Review Chemistry, Applied

Spotlight on release mechanisms of volatile thiols in beverages

Hugo Bonnaffoux et al.

Summary: This review focuses on volatile thiols in beverages and how they are released from precursors during processing. Volatile thiols in beverages can be classified into those with low molecular weight that negatively impact smell, and those with higher boiling points that contribute positively to aroma. Processing methods and growing methods can influence the amounts of thiols and their precursors.

FOOD CHEMISTRY (2021)

Article Chemistry, Multidisciplinary

Deep Learning Techniques to Improve the Performance of Olive Oil Classification

Belen Vega-Marquez et al.

FRONTIERS IN CHEMISTRY (2020)

Article Food Science & Technology

Oral persistence of esters is affected by wine matrix composition

Carolina Munoz-Gonzalez et al.

FOOD RESEARCH INTERNATIONAL (2020)

Article Computer Science, Artificial Intelligence

Stop explaining black box machine learning models for high stakes decisions and use interpretable models instead

Cynthia Rudin

NATURE MACHINE INTELLIGENCE (2019)

Review Chemistry, Analytical

On the potential of ion mobility spectrometry coupled to GC pre-separation - A tutorial

Wolfgang Vautz et al.

ANALYTICA CHIMICA ACTA (2018)

Review Biochemistry & Molecular Biology

Fundamentals of ion mobility spectrometry

Valerie Gabelica et al.

CURRENT OPINION IN CHEMICAL BIOLOGY (2018)

Article Food Science & Technology

Detection of adulteration in extra virgin olive oils by using UV-IMS and chemometric analysis

Rocio Garrido-Delgado et al.

FOOD CONTROL (2018)

Article Biochemical Research Methods

Resolution-optimized headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) for non-targeted olive oil profiling

Natalie Gerhardt et al.

ANALYTICAL AND BIOANALYTICAL CHEMISTRY (2017)

Article Food Science & Technology

Levels of higher alcohols inducing aroma changes and modulating experts' preferences in wine model solutions

A. De-La-Fuente-Blanco et al.

AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH (2017)

Article Agriculture, Multidisciplinary

Olfactory Impact of Higher Alcohols on Red Wine Fruity Ester Aroma Expression in Model Solution

Margaux Cameleyre et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2015)

Article Biotechnology & Applied Microbiology

Esters in Wines: New Insight through the Establishment of a Database of French Wines

Guillaume Antalick et al.

AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE (2014)

Article Agriculture, Multidisciplinary

New Precursor of 3-Mercaptohexan-1-ol in Grape Juice: Thiol-Forming Potential and Kinetics during Early Stages of Must Fermentation

Michael J. Harsch et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2013)

Article Biotechnology & Applied Microbiology

Identifying the Chemical Composition Related to the Distinct Aroma Characteristics of New Zealand Sauvignon blanc Wines

Frank Benkwitz et al.

AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE (2012)

Article Food Science & Technology

Subregional survey of aroma compounds in Marlborough Sauvignon Blanc wines

S. Jouanneau et al.

AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH (2012)

Article Chemistry, Applied

Hydrolysis and formation of volatile esters in New Zealand Sauvignon blanc wine

Olga Makhotkina et al.

FOOD CHEMISTRY (2012)

Review Food Science & Technology

A comprehensive review on Sauvignon blanc aroma with a focus on certain positive volatile thiols

Carien Coetzee et al.

FOOD RESEARCH INTERNATIONAL (2012)

Article Agriculture, Multidisciplinary

Evaluation of Key Odorants in Sauvignon Blanc Wines Using Three Different Methodologies

Frank Benkwitz et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)

Review Instruments & Instrumentation

Recent Developments in Ion Mobility Spectrometry

Helko Borsdorf et al.

APPLIED SPECTROSCOPY REVIEWS (2011)

Article Computer Science, Artificial Intelligence

Sensitivity Analysis of k-Fold Cross Validation in Prediction Error Estimation

Juan Diego Rodriguez et al.

IEEE TRANSACTIONS ON PATTERN ANALYSIS AND MACHINE INTELLIGENCE (2010)

Article Agriculture, Multidisciplinary

Influence of Juice Pressing Conditions on Polyphenols, Antioxidants, and Varietal Aroma of Sauvignon blanc Microferments

Parimal Patel et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)

Article Agriculture, Multidisciplinary

Relationship between Red Wine Grades and Phenolics. 1. Tannin and Total Phenolics Concentrations

Meagan D. Mercurio et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)

Article Agriculture, Multidisciplinary

Interactions between Wine Volatile Compounds and Grape and Wine Matrix Components Influence Aroma Compound Headspace Partitioning

Anthony L. Robinson et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)

Article Mathematical & Computational Biology

Extraction of pure components from overlapped signals in gas chromatography-mass spectrometry (GC-MS)

Vladimir A Likić

BioData Mining (2009)

Review Biochemical Research Methods

Ion mobility spectrometry detection for gas chromatography

Abu B. Kanu et al.

JOURNAL OF CHROMATOGRAPHY A (2008)

Article Food Science & Technology

AROMA COMPOUNDS AS MARKERS OF WINE QUALITY IN THE CASE OF MALVAZIJA ISTARSKA YOUNG WINE

Igor Lukic et al.

JOURNAL OF FOOD QUALITY (2008)

Article Food Science & Technology

The distinctive flavour of New Zealand Sauvignon blanc: Sensory characterisation by wine professionals

Wendy V. Parr et al.

FOOD QUALITY AND PREFERENCE (2007)

Article Automation & Control Systems

Receiver operating characteristics curves and related decision measures: A tutorial

CD Brown et al.

CHEMOMETRICS AND INTELLIGENT LABORATORY SYSTEMS (2006)