Data analysis has become a fundamental task in analytical chemistry due to the great
quantity of analytical information provided by modern analytical instruments. Supervised …

Grape and wine phenolics are structurally diverse, from simple molecules to oligomers and
polymers usually designated as tannins. They have an important impact on the organoleptic …

Phenolic compounds are of crucial importance for red wine color and mouthfeel attributes. A
large number of enzymatic and chemical reactions involving phenolic compounds take …

Daily consumption of fruits has rendered sophisticated techniques for accurate evaluation of
its quality and how it can be initiated in a more rapid way has become a state-of-art for the …

In recent decades, with the rapid development of artificial intelligence, data mining, and
cloud computing, new chemometric methods have sprung up and become one of the fastest …

Spectroscopic techniques such as near infrared (NIR) spectroscopy are used in the food
industry to monitor and assess the composition and quality of products. Similar to other food …

This review discusses strategies for characterizing wines based on compositional profiles as
sources of information. Contents of low molecular organic acids, volatile species …

Methods based on multiple linear regression (MLR) relate variations in the selected
response (y) to the variations of several linearly independent predictors (x) with the purpose …

Several medicinal and herbal plants properties are related to individual compounds such as
essential oils, terpenoids, flavonoids, which are present in natural products in low …

Phenolic compounds are secondary metabolites known to play crucial roles in important
chemical reactions impacting the mouthfeel, colour and ageing potential of red wine. Their …