Class information for:
Level 1: WINE//METHOXYPYRAZINES//AROMA

Basic class information
Class id #P Avg. number of
references		 Database coverage
of references
2049 2374 33.7 60%


Bar chart of Publication_year

Last years might be incomplete

Hierarchy of classes
The table includes all classes above and classes immediately below the current class.


Cluster id Level Cluster label #P
3 4 PLANT SCIENCES//AGRONOMY//FOOD SCIENCE & TECHNOLOGY 1882812
128 3       BIOTECHNOLOGY & APPLIED MICROBIOLOGY//CELLULASE//XYLANASE 67277
1494 2             WINE//ACETIC ACID BACTERIA//ETHYL CARBAMATE 7592
2049 1                   WINE//METHOXYPYRAZINES//AROMA 2374

Terms with highest relevance score


rank Term termType Chi square Shr. of publ. in
class containing
term		 Class's shr. of
term's tot. occurrences		 #P with
term in
class
1 WINE authKW 691580 20% 11% 474
2 METHOXYPYRAZINES authKW 580991 2% 94% 48
3 AROMA authKW 565558 11% 17% 252
4 SAUVIGNON BLANC authKW 511379 3% 62% 64
5 WINE AROMA authKW 341748 3% 44% 61
6 WINE SCI PROGRAMME address 258515 1% 72% 28
7 3 MERCAPTOHEXAN 1 OL authKW 257795 1% 95% 21
8 POLYFUNCTIONAL THIOLS authKW 257212 1% 100% 20
9 AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE journal 252782 9% 9% 209
10 SMOKE TAINT authKW 244962 1% 95% 20

Web of Science journal categories


Rank Term Chi square Shr. of publ. in
class containing
term		 Class's shr. of
term's tot. occurrences		 #P with term
in class
1 Food Science & Technology 96055 72% 0% 1716
2 Chemistry, Applied 34899 36% 0% 857
3 Agriculture, Multidisciplinary 28396 23% 0% 545
4 Horticulture 27407 18% 1% 421
5 Nutrition & Dietetics 3173 10% 0% 241
6 Chemistry, Analytical 1890 13% 0% 316
7 Biotechnology & Applied Microbiology 1609 12% 0% 291
8 Biochemical Research Methods 688 7% 0% 156
9 Plant Sciences 34 3% 0% 80
10 Agronomy 24 2% 0% 36

Address terms


Rank Term Chi square Shr. of publ. in
class containing
term		 Class's shr. of
term's tot. occurrences		 #P with
term in
class
1 WINE SCI PROGRAMME 258515 1% 72% 28
2 FLAVOR ANAL ENOL 120557 1% 63% 15
3 COOL CLIMATE OENOL VITICULTURE 116259 1% 31% 29
4 EARTH LIFE ELIM 103736 0% 73% 11
5 AROMES SUBST NAT 86805 0% 75% 9
6 UNITE BRASSERIE IND ALIMENTAI 71419 1% 28% 20
7 VITICULTURE ENOL 70577 3% 7% 81
8 ZI MERPINS 70016 0% 78% 7
9 USC OENOL 1366 67181 1% 29% 18
10 AROMA ANAL ENOL 64293 0% 50% 10

Journals


Rank Term Chi square Shr. of publ. in
class containing
term		 Class's shr. of
term's tot. occurrences		 #P with
term in
class
1 AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE 252782 9% 9% 209
2 AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH 98736 3% 11% 67
3 JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 90755 21% 1% 489
4 MITTEILUNGEN KLOSTERNEUBURG 58733 1% 16% 29
5 VITIS 46651 3% 5% 70
6 SOUTH AFRICAN JOURNAL OF ENOLOGY AND VITICULTURE 35438 1% 11% 26
7 FOOD CHEMISTRY 30263 9% 1% 221
8 JOURNAL INTERNATIONAL DES SCIENCES DE LA VIGNE ET DU VIN 20995 1% 7% 25
9 FLAVOUR AND FRAGRANCE JOURNAL 15909 2% 3% 45
10 SCIENCES DES ALIMENTS 9891 1% 2% 31

Author Key Words


Rank Term Chi square Shr. of publ. in
class containing
term		 Class's shr. of
term's tot. occurrences		 #P with
term in
class		 LCSH search Wikipedia search
1 WINE 691580 20% 11% 474 Search WINE Search WINE
2 METHOXYPYRAZINES 580991 2% 94% 48 Search METHOXYPYRAZINES Search METHOXYPYRAZINES
3 AROMA 565558 11% 17% 252 Search AROMA Search AROMA
4 SAUVIGNON BLANC 511379 3% 62% 64 Search SAUVIGNON+BLANC Search SAUVIGNON+BLANC
5 WINE AROMA 341748 3% 44% 61 Search WINE+AROMA Search WINE+AROMA
6 3 MERCAPTOHEXAN 1 OL 257795 1% 95% 21 Search 3+MERCAPTOHEXAN+1+OL Search 3+MERCAPTOHEXAN+1+OL
7 POLYFUNCTIONAL THIOLS 257212 1% 100% 20 Search POLYFUNCTIONAL+THIOLS Search POLYFUNCTIONAL+THIOLS
8 SMOKE TAINT 244962 1% 95% 20 Search SMOKE+TAINT Search SMOKE+TAINT
9 ROTUNDONE 221076 1% 90% 19 Search ROTUNDONE Search ROTUNDONE
10 AROMA COMPOUNDS 215952 4% 20% 85 Search AROMA+COMPOUNDS Search AROMA+COMPOUNDS

Core articles
The table includes core articles in the class. The following variables is taken into account for the relevance score of an article in a cluster c:
(1) Number of references referring to publications in the class.
(2) Share of total number of active references referring to publications in the class.
(3) Age of the article. New articles get higher score than old articles.
(4) Citation rate, normalized to year.


Rank Reference # ref. in
cl.		 Shr. of ref. in
cl.		 Citations
1 ROBINSON, AL , BOSS, PK , SOLOMON, PS , TRENGOVE, RD , HEYMANN, H , EBELER, SE , (2014) ORIGINS OF GRAPE AND WINE AROMA. PART 1. CHEMICAL COMPONENTS AND VITICULTURAL IMPACTS.AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE. VOL. 65. ISSUE 1. P. 1 -24 177 54% 34
2 BLACK, CA , PARKER, M , SIEBERT, TE , CAPONE, DL , FRANCIS, IL , (2015) TERPENOIDS AND THEIR ROLE IN WINE FLAVOUR: RECENT ADVANCES.AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH. VOL. 21. ISSUE . P. 582 -600 126 77% 0
3 COETZEE, C , DU TOIT, WJ , (2015) SAUVIGNON BLANC WINE: CONTRIBUTION OF AGEING AND OXYGEN ON AROMATIC AND NON-AROMATIC COMPOUNDS AND SENSORY COMPOSITION : A REVIEW.SOUTH AFRICAN JOURNAL OF ENOLOGY AND VITICULTURE. VOL. 36. ISSUE 3. P. 347 -365 119 70% 1
4 ROBINSON, AL , BOSS, PK , SOLOMON, PS , TRENGOVE, RD , HEYMANN, H , EBELER, SE , (2014) ORIGINS OF GRAPE AND WINE AROMA. PART 2. CHEMICAL AND SENSORY ANALYSIS.AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE. VOL. 65. ISSUE 1. P. 25 -42 137 59% 6
5 ROLAND, A , SCHNEIDER, R , RAZUNGLES, A , CAVELIER, F , (2011) VARIETAL THIOLS IN WINE: DISCOVERY, ANALYSIS AND APPLICATIONS.CHEMICAL REVIEWS. VOL. 111. ISSUE 11. P. 7355 -7376 86 88% 44
6 SKOUROUMOUNIS, GK , SEFTON, MA , ELSEY, GM , TAYLOR, DK , (2011) OCCURRENCE, SENSORY IMPACT, FORMATION, AND FATE OF DAMASCENONE IN GRAPES, WINES, AND OTHER FOODS AND BEVERAGES.JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. VOL. 59. ISSUE 18. P. 9717 -9746 144 52% 20
7 BASTIAN, SEP , GAMBETTA, JM , COZZOLINO, D , JEFFERY, DW , (2014) FACTORS INFLUENCING THE AROMA COMPOSITION OF CHARDONNAY WINES.JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. VOL. 62. ISSUE 28. P. 6512 -6534 105 58% 7
8 COETZEE, C , DU TOIT, WJ , (2012) A COMPREHENSIVE REVIEW ON SAUVIGNON BLANC AROMA WITH A FOCUS ON CERTAIN POSITIVE VOLATILE THIOLS.FOOD RESEARCH INTERNATIONAL. VOL. 45. ISSUE 1. P. 287-298 75 71% 47
9 MENDES-PINTO, MM , (2009) CAROTENOID BREAKDOWN PRODUCTS THE-NORISOPRENOIDS-IN WINE AROMA.ARCHIVES OF BIOCHEMISTRY AND BIOPHYSICS. VOL. 483. ISSUE 2. P. 236-245 66 84% 71
10 FRANCIS, IL , NEWTON, JL , (2005) DETERMINING WINE AROMA FROM COMPOSITIONAL DATA.AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH. VOL. 11. ISSUE 2. P. 114 -126 72 77% 134

Classes with closest relation at Level 1


Rank Class id link
1 9475 OAK WOOD//OAK CHIPS//BRANDY
2 3397 NON SACCHAROMYCES//WINE YEAST//BRETTANOMYCES
3 27410 DAQU//CHINESE LIQUOR//PIT MUD
4 1088 RED WINE//ANTHOCYANINS//PYRANOANTHOCYANINS
5 12053 ALCOHOL ACYLTRANSFERASE//AROMA//AREA POST ITA
6 21850 CORK TAINT//2 4 6 TRICHLOROANISOLE//HALOANISOLES
7 12674 SPARKLING WINE//MANNOPROTEINS//WINE PROTEINS
8 15079 COLD PRESSED PEEL OIL//PEEL OIL//CITRAL DEGRADATION
9 12135 OENOCOCCUS OENI//MALOLACTIC FERMENTATION//LEUCONOSTOC OENOS
10 11547 WINE//CLASS MODELING//WINE CLASSIFICATION

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