Evidence map›Paper›PMID 39659679›Full record

ArticleFood chemistry: X2024

Exploring the aroma profiles and color characteristics of chardonnay wines from the eastern foothills of Ningxia Helan Mountain in China: A Flavoromics approach.

Jiani Liu, Xinyue Zhang, Yuxuan Zhu, Shuying Wang, Xiaoyue Hu, Mengqi Ling, Demei Li, Changqing Duan, Haibin Mu, Baoqing Zhu and 1 more

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.

0numbers the graph read from it
0cells of the map it votes in
3citing 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

3 citing papers in PubMed.

  1. Article
  2. Article
  3. Article
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

11 authors.

Jiani LiuBeijing Key Laboratory of Food Processing and Safety in Forestry, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China.
Xinyue ZhangBeijing Key Laboratory of Food Processing and Safety in Forestry, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China.
Yuxuan ZhuBeijing Key Laboratory of Food Processing and Safety in Forestry, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China.
Shuying WangBeijing Key Laboratory of Food Processing and Safety in Forestry, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China.
Xiaoyue HuBeijing Key Laboratory of Food Processing and Safety in Forestry, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China.
Mengqi LingCollege of Food Science and Engineering, "The Belt and Road" International Institute of Grape and Wine Industry Innovation, Beijing University of Agriculture, Beijing 102206, China.
Demei LiCollege of Food Science and Engineering, "The Belt and Road" International Institute of Grape and Wine Industry Innovation, Beijing University of Agriculture, Beijing 102206, China.
Changqing DuanCenter for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Haibin MuCollaborative innovation Center of Eastern Foothills of Helan Mountain Wine Industry Technology, Yinchuan 750104, China.
Baoqing ZhuBeijing Key Laboratory of Food Processing and Safety in Forestry, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China.
Yibin LanCenter for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This study assessed the chemosensory characteristics of Chardonnay wines from the eastern foothills of the Ningxia Helan Mountain, China. Using Check-All-That-Apply (CATA) and Descriptive Analysis (DA), 29 wines were categorized into lively (QTX and XX sub-regions, marked by citrus and floral aroma) and implicit (YN sub-region, marked by truffle and kerosene aroma) aroma styles. GC-Quadrupole-MS and GC-Orbitrap-MS identified 191 volatile compounds. Subsequent OPLS-DA analysis underscored those volatile compounds, including 1-hexanol, 2-phenylethyl ester, butanedioic acid, diethyl ester, and phenylacetaldehyde, likely form the fundamental volatile framework of the distinct aroma styles. HPLC-QqQ-MS/MS analysis identified 26 non-volatile phenolic compounds. Wines from the YN region exhibited a notable yellowish hue, likely due to their higher flavanol content. This study offers insights into Chardonnay wines' chemistry and sensory traits, guiding vintners to optimize viticulture and oenology practices, and empowering consumers to select wines based on unique aromas and quality.

Indexed as

ChardonnayCheck-all-that-applyDescriptive analysisGC-Orbitrap-HRMSHPLC-QqQ-MS/MS

Identifiers

PMID39659679
PMCPMC11629580

What Socratic holds

Textmetadata
LicenceCC BY-NC-ND
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 Socratic graph.