ISHS Acta Horticulturae 754: International Workshop on Advances in Grapevine and Wine Research
RELATIONSHIP BETWEEN SENSORY PERCEPTION AND AROMA COMPOUNDS OF MONOVARIETAL RED WINES |
| Authors: | A. Genovese, M.T. Lisanti, A. Gambuti, P. Piombino, L. Moio |
| Keywords: | odour active compounds, quantitative descriptive analysis, principal component analysis |
| 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. | |
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