This study aimed to elucidate the odor potency of aroma compounds in Riesling and Vidal blanc (syn. Vidal) table wines and icewines from the Niagara Peninsula using stir bar sorptive extraction-gas chromatography-olfactometry-mass spectrometry. Dilution analysis determined the most odor-potent compounds in Vidal and Riesling icewines (n = 2) and table wines (n = 2) from a commercial producer. The top 15 odor-potent compounds in each wine were identified and quantified, resulting in 23 and 24 compounds for Riesling and Vidal, respectively. The most odor-potent compounds were β-damascenone, decanal, 1-hexanol, 1-octen-3-ol, 4-vinylguaiacol, ethyl hexanoate, and ethyl 3-methylbutyrate. In general, icewines had higher concentrations of most aroma compounds compared to table wines. Through computation of odor activity values, the compounds with the highest odor activity for the icewines were β-damascenone, 1-octen-3-ol, ethyl octanoate, cis-rose oxide, and ethyl hexanoate. In table wines the highest odor activity values were found for ethyl octanoate, β-damascenone, ethyl hexanoate, cis-rose oxide, ethyl 3-methylbutyrate, and 4-vinylguaiacol. These findings provide a foundation to determine impact odorants in icewines and the effects of viticultural and enological practices on wine aroma volatile composition.
Background:Time matters in multiple sclerosis (MS). Irreversible neural damage and cell loss occur from disease onset. The MS community has endorsed a management strategy of prompt diagnosis, timely intervention and regular proactive monitoring of treatment effectiveness and disease activity to improve outcomes in people with MS.Objectives:We sought to develop internationally applicable quality standards for timely, brain health–focused MS care.Methods:A panel of MS specialist neurologists participated in an iterative, online, modified Delphi process to define ‘core’, ‘achievable’ and ‘aspirational’ time frames reflecting minimum, good and high care standards, respectively. A multidisciplinary Reviewing Group (MS nurses, people with MS, allied healthcare professionals) provided insights ensuring recommendations reflected perspectives from multiple stakeholders.Results:Twenty-one MS neurologists from 19 countries reached consensus on most core (25/27), achievable (25/27) and aspirational (22/27) time frames at the end of five rounds. Agreed standards cover six aspects of the care pathway: symptom onset, referral and diagnosis, treatment decisions, lifestyle, disease monitoring and managing new symptoms.Conclusion:These quality standards for core, achievable and aspirational care provide MS teams with a three-level framework for service evaluation, benchmarking and improvement. They have the potential to produce a profound change in the care of people with MS.
This research enabled the creation of a predictive tool to determine consumer preference based on sensory characteristics and to understanding consumer liking for a large and genetically‐diverse apple population. Over two consecutive years, 71 and 83 apples were profiled using descriptive analysis for aroma, taste, and texture attributes. Sensory maps were created, which clustered apples into four groups with common profiles: aromatic‐sweet, acidic, balanced, and mealy. Acceptance data from 219 consumers was collected on a representative subset of 19 apples and related to the sensory properties through external preference mapping. Two consumers groups were identified both preferring juicy, crisp apple but differing in preference for fresh red apple aroma and sweetness (Group 1, 89%) versus more acidic apples with fresh green apple aroma (Group 2, 11%). For both groups, mealy texture was a strong detractor of liking. Preferred sensory characteristics did not differ based on consumer age, gender, or ethnic heritage.
Practical applications
Understanding consumer preference for fresh apples is key to developing and selecting novel cultivars that will achieve marketplace success. Results are discussed with relevance to a consumer‐driven approach to apple breeding and evaluation of new varieties for commercialization to meet the needs of an evolving apple market.
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