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J Sci Food Agric

Title:		Characterization of volatile organic compounds as potential aging markers in Chinese rice wine using multivariable statistics
Author(s):		Wang N; Chen S; Zhou Z;
Address:		"State Key Laboratory of Food Science & Technology, Key Laboratory of Industrial Biotechnology of Ministry of Education & School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, China"
Journal Title:		J Sci Food Agric
Year:		2019
Volume:		20190820
Issue:		14
Page Number:		6444 - 6454
DOI:		10.1002/jsfa.9923
ISSN/ISBN:		1097-0010 (Electronic) 0022-5142 (Linking)
Abstract:		"BACKGROUND: There is a close relationship between certain 'aging markers' in wine and the wine's age. This study aimed to characterize all extracted aging markers in Chinese rice wine and distinguish the ages of Chinese rice wine using principal component analysis (PCA) and cluster analysis (CA). RESULTS: A total of 49 potential aging markers (P
Keywords:		China Flavoring Agents/chemistry Humans Multivariate Analysis Odorants/analysis Principal Component Analysis Taste Time Factors Volatile Organic Compounds/*chemistry Wine/*analysis Chinese rice wine aging markers cluster analysis principal components anal;
Notes:		"MedlineWang, Na Chen, Shuang Zhou, Zhemin eng 2013AA102108/Characterization of the key aroma compound and its formation mechanism in Chinese rice wine during aging/ England 2019/07/12 J Sci Food Agric. 2019 Nov; 99(14):6444-6454. doi: 10.1002/jsfa.9923. Epub 2019 Aug 20"