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Open Access research which pushes advances in bionanotechnology

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SIPBS is a major research centre in Scotland focusing on 'new medicines', 'better medicines' and 'better use of medicines'. This includes the exploration of nanoparticles and nanomedicines within the wider research agenda of bionanotechnology, in which the tools of nanotechnology are applied to solve biological problems. At SIPBS multidisciplinary approaches are also pursued to improve bioscience understanding of novel therapeutic targets with the aim of developing therapeutic interventions and the investigation, development and manufacture of drug substances and products.

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Sensory profiling of aroma in Greek dry red wines using rank-rating and monadic scoring related to headspace composition

Koussissi, E. and Paterson, A. and Piggott, J.R. (2007) Sensory profiling of aroma in Greek dry red wines using rank-rating and monadic scoring related to headspace composition. European Food Research and Technology, 225 (5-6). pp. 749-756. ISSN 1438-2377

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Abstract

Rank-rating and monadic scoring were compared in profiling sensory aroma character of 27 Greek dry red wines with 16 attributes. In parallel wine headspace volatiles were quantified using solid-phase micro-extraction gas chromatography but not identified. In rank-rating, 14 aroma attributes showed discriminations with P<0.05 and 11 P<0.001. In scoring, 6 of 16 attributes showed P<0.05. Principal component analysis (PCA) explained 88% variance in rank-rating data, with six significant components (PCs), in scoring 40% in two PCs. PCA analysis of 83 common flavour volatiles explained 48% variance in six PCs. Partial least-squares regression (PLS1) modelling achieved more and better models for attributes using rank-rating, 8 of 14, than for scoring, 3 of 16; PLS2 explained greater variance in rank-rating. For wine sensory/instrumental correlation studies, rank-rating has distinct advantages over monadic scoring in deciding volatiles contributing to sensory character prior to identification strategies such as HRGC–mass spectrometry.