Articles
RELATIONSHIP BETWEEN SENSORY PERCEPTION AND AROMA COMPOUNDS OF MONOVARIETAL RED WINES
Article number
754_73
Pages
549 – 556
Language
English
Abstract
One hundred and one volatile compounds, reported in literature as powerful odorants of wine, were quantified in a previous study by Gas Chromatography-Selective Ion Monitoring/Mass Spectrometry (GC-SIM/MS) in Primitivo, Aglianico, Merlot and Cabernet Sauvignon red wines.
The quantitative data were correlated with the sensory descriptors generated for the six wines by the multivariate analysis.
The results showed a good correlation between the odorants detected and the sensory descriptors.
Many compounds were correlated to the sensory descriptor they are associated with in the literature.
This procedure can be considered a very useful tool to predict how odorants could affect the sensory perception of wine.
The quantitative data were correlated with the sensory descriptors generated for the six wines by the multivariate analysis.
The results showed a good correlation between the odorants detected and the sensory descriptors.
Many compounds were correlated to the sensory descriptor they are associated with in the literature.
This procedure can be considered a very useful tool to predict how odorants could affect the sensory perception of wine.
Authors
A. Genovese, M.T. Lisanti, A. Gambuti, P. Piombino, L. Moio
Keywords
odour active compounds, quantitative descriptive analysis, principal component analysis
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