An efficient methodology for modeling to predict wine aroma expression based on quantitative data of volatile compounds: A case study of oak barrel-aged red wines
Mengqi Ling, Xiaoxuan Bai, Dongsheng Cui, Ying Shi, Chang‐Qing Duan, Yibin Lan
Topics & Concepts
AromaWineChemistryPartial least squares regressionAroma of wineEthyl hexanoateWinemakingQuantitative Descriptive AnalysisFlavorChemometricsEthyl acetateChromatographyFood scienceMachine learningComputer scienceFermentation and Sensory AnalysisMeat and Animal Product QualitySensory Analysis and Statistical Methods