| Title: | Reference samples guide variable selection for correlation of wine sensory and volatile profiling data |
| Author(s): | Sherman E; Harbertson JF; Greenwood DR; Villas-Boas SG; Fiehn O; Heymann H; |
| Address: | "School of Biological Sciences, University of Auckland, Auckland 1142, New Zealand; The New Zealand Institute for Plant & Food Research Limited, Auckland 1025, New Zealand; West Coast Metabolomics Center, University of California, Davis, CA 95616, USA; Department of Viticulture and Enology, University of California, Davis, CA 95616, USA. Electronic address: emma.sherman@plantandfood.co.nz. School of Food Science, Irrigated Agricultural Research and Extension Center, Washington State University, Prosser, WA 99350, USA. School of Biological Sciences, University of Auckland, Auckland 1142, New Zealand; The New Zealand Institute for Plant & Food Research Limited, Auckland 1025, New Zealand. School of Biological Sciences, University of Auckland, Auckland 1142, New Zealand. West Coast Metabolomics Center, University of California, Davis, CA 95616, USA. Department of Viticulture and Enology, University of California, Davis, CA 95616, USA. Electronic address: hheymann@ucdavis.edu" |
| DOI: | 10.1016/j.foodchem.2017.10.073 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "The relationship between wine flavour and wine volatile composition is well recognised, however with thousands of compounds in wine the exact nature of individual contributions may be hard to determine due to synergistic and masking effects. Untargeted chemical analyses coupled with descriptive sensory and partial least squares regression modelling can help unravel interactions to identify groups of compounds that contribute to sensory properties. Variable selection is often applied prior to modelling to eliminate irrelevant variables. In this study, sensory references used to train the sensory panel were chemically analysed and employed to reduce the number of variables used to construct the models. This novel variable selection approach was compared against the inclusion of all variables and the most commonly applied variable selection method - analysis of variance. Models constructed from variables present in sensory references performed similarly to other models and identified interesting groups of compounds to investigate further" |
| Keywords: | "Adult Female Food Analysis/*standards/statistics & numerical data Gas Chromatography-Mass Spectrometry/methods/standards Humans Least-Squares Analysis Male Middle Aged Odorants/analysis Reference Standards Spectroscopy, Fourier Transform Infrared/standard;" |
| Notes: | "MedlineSherman, Emma Harbertson, James F Greenwood, David R Villas-Boas, Silas G Fiehn, Oliver Heymann, Hildegarde eng England 2018/06/24 Food Chem. 2018 Nov 30; 267:344-354. doi: 10.1016/j.foodchem.2017.10.073. Epub 2017 Oct 12" |
