Differentiation of three grape varieties by using sensory analysis and characterization of the volatile compounds profile of their musts (original) (raw)
Related papers
Journal of Food Science, 2003
ABSTRACT: Aroma compounds in Airen and Macabeo musts and wines were submitted to multivariate analysis of variance and only those significantly depending (p < 0.05) on grape variety, prefermentative treatment, and exhibiting no significant interaction were selected for discriminant analysis. Benzyl alcohol, Z-3-hexen-1-ol, hexanoic acid, benzaldehyde, β-ionone, and E-nerolidol contents in musts were used to calculate 2 discriminating functions, which allow classifying 100% of all must by variety and treatment. Discriminant analysis carried out with 1-propanol, isoamyl alcohol, 2-phenylethanol, ethyl acetate, ethyl propanoate, ethyl lactate, isobutyl acetate, and 7-butyrolactone contents in wines, allows to establish 2 other functions, which led to accurate classification of 100% of the wine samples.
Vitis -Geilweilerhof-
The identification of grape variety exerts an undoubted attraction to wine consumers, particularly when the product typologies are referred to it explicitly. In this study, musts from four white grape varieties cultivated in two grape-growing areas were analyzed using Stir Bar Sorptive Extraction/Gas Chromatography/Mass Spectrometry techniques (SBSE-GC-MS) and 51 aroma compounds were identified. A fingerprint for each variety was obtained by a Multiple Variable Analysis (MVA) of the compounds grouped in chemical families. 17 free aroma compounds and other 21 obtained by acid hydrolysis of musts, were selected by Multiple Sample Comparison analysis (MSC) as key compounds and subjected to a Principal Component Analysis (PCA). Two PCs explaining 85.11% of the overall variance for free and 87.58% for hydrolyzed aromas, allowed the musts differentiation. This study describe a straightforward test, based on statistically selected key aroma compounds, that can help in the objective differe...
Ciência e Técnica Vitivinícola
This work focused on the characterization of the volatile compounds and sensory profile of white wines produced from three minority grapevine varieties of Portugal namely ‘Malvasia’ (Colares), ‘Verdelho’ and ‘Galego Dourado’. The characterization took place using sensory and gas chromatography analysis. Furthermore, the data obtained were analysed through the use of multivariate analysis, which made it possible to evaluate the similarities and dissimilarities between the varieties. The results obtained show a differentiation of the wines produced from each grapevine variety but above all a differentiation of the two vintages was verified. The results obtained, both from a sensory and a chemical point of view, show an interesting oenological potential of these varieties, but still require further studies, in order to evaluate the influence of climatic effects on the profile of volatile compounds and also on the sensory profile.
Food Chemistry, 2020
Reconstituted polyphenolic and aromatic fractions (PAFs) from 33 different Grenache and Tempranillo grapes were incubated in strict anoxia (75ºC x 24 h). Obtained hydrolyzates were characterized by sensory analysis, gas chromatography-olfactometry (GC-O) and gas chromatography-mass spectrometry (GC-MS). Five different aroma categories emerged. Grenache may develop specific tropical fruit/citric, kerosene and floral and Tempranillo toasty-woody and red-fruit characteristics. Those notes seem to mask alcoholic and fruit-in-syrup descriptors and the common vegetal background. Twenty-seven odorants were detected by GC-O. GC-MS data showed a clustering closely matching the one found by sensory analysis, suggesting the existence of 5 specific metabolomic profiles behind the 5 specific sensory profiles. Overall results suggest that 3-mercaptohexanol is responsible for tropical fruit/citric, TDN for kerosene, volatile phenols for woody/toasty, damascenone and massoia lactone, likely with Z-1,5-octadien-3-one for fruit-in-syrup and alcoholic notes. Nine lipid-derived unsaturated aldehydes and ketones may be responsible for the vegetal background.
Food Analytical Methods, 2008
The research evidences the importance of linking chemical and sensory data for the wine characterization; in particular, the Italian white wine made from Inzolia grapes has been considered. Inzolia is one of the most widespread native white grapes in Sicily (Italy), and wine samples from two different areas (Monreale and Sambuca di Sicilia) have been analyzed. A headspace solid-phase microextraction/gas chromatography–mass spectroscopy method has been developed, and 56 volatile components, esters, fatty acids, alcohols, and terpenes have been identified; the method allows also the quantification of the main components, namely, ethyl octanoate (banana, fruit, fat) (257.2–541.6 mg/l) and ethyl decanoate (fruity, oily, floral; 171.8–272.0 mg/l). A good repeatability in terms of retention times and peak areas resulted. Sensory analysis was performed by ten trained judges that evaluated eight attributes: two referring to appearance (yellow color and yellow reflex), four referring to aroma (fruity, banana, ripened apple, and floral), and two referring to oral perception (acid and pungent). The volatile constituents and the aroma sensory attributes were in agreement.
South African Journal of Enology & Viticulture, 2017
Authenticity and the geographical origin of wines are terms of great importance for consumers and producers. This work is focused on distinguishing between red wines from Poland and from other European countries, notably France, Italy and Spain. To achieve this goal, we determined aroma compounds in wines from different countries by headspace solid-phase microextraction/gas chromatography-mass spectrometry. The content of hexan-1-ol in Polish wines was significantly higher (about twice as high) than in French, Italian and Spanish wines. Linear discriminant analysis (LDA) showed that 3-(methylsulfanyl) propane-1-ol, hexan-1-ol, ethyl phenylacetate and ethyl 2-hydroxy-4-methylpentanoate were the most discriminant variables for distinguishing between wines from Poland and from other European countries. Hierarchical cluster analysis (HCA) revealed that Polish wines were separated thoroughly from the other wines based on ethyl phenylacetate, hexan-1-ol, ethyl 2-hydroxy-4-methylpentanoate, (E)-3-hexen-1-ol, 2-phenylethanol and 3-(methylsulfanyl)propan-1-ol, which is important for preventing possible frauds.