GC-Olfactometry and descriptive sensory analysis in the study of clonal red wines

• Autores: Goreti Botelho, Arlete Mendes-Faia, M. Cristina Clímaco
• Localización: Ciência e técnica vitivinícola, ISSN 0254-0223, Vol. 25, Nº 1, 2010, págs. 15-24
• Idioma: inglés
• Títulos paralelos:
  • GC-Olfactometria e análise sensorial descritiva no estudo de vinhos tintos monoclonais
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• Resumen

  • The aroma profiles of five distinct clonal red wines from Aragonez Vitis vinifera L. cultivar were studied by gas chromatographyolfactometry (GC-O) and descriptive sensory analysis. Thirty-two odourant peaks were perceived by the sniffers in at least one of the five clonal wine extracts according to the GC-O posterior intensity method and twenty-nine odourant compounds were identified by gas chromatography-mass spectrometry (GC-MS). The 3-methylbutanoic acid, 2-phenylethanol, 4-vinylguaiacol, furaneol, and homofuraneol were the highest average intensity odourant compounds in all clonal wines. Principal component analysis permitted the establishment of a relationship between the different odourant compound variables and the wines, as well as between the aroma descriptors and the wines.

    Furthermore, a multiple linear regression model (68.9% explained variance) with a vector grouping 7 odourant compounds associated with aroma defects and a second vector grouping 13 compounds with fruity-sweet descriptors was found. The differentiation of the five clonal wines achieved by GC-O and descriptive sensory analysis revealed that these analyses are complementary.