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Title

Correlation between volatile composition and sensory properties in Spanish Albariño wines

AuthorsVilanova de la Torre, María del Mar ; Genisheva, Zlatina; Masa Vázquez, Antón ; Oliveira, J. M.
KeywordsAlbariño wine
Volatile compounds
Sensory properties
ACP
PLSR
Issue Date2010
PublisherElsevier
CitationMicrochemical Journal 95 (2): 240- 246 (2010)
AbstractTo characterize the flavour of Albariño wines, a total of 35 samples representing five geographic areas from Denomination of Origin Rías Baixas were analyzed by sensory descriptive analysis and instrumental analysis (GC-FID). The objective of this work was to study the correlation between instrumental analysis and sensory perception of wine constituents. The results of the investigation were presented by means of multivariate modelling methods such as Principal Components Analysis (PCA) and partial least squares regression (PLSR). Principal Components Analysis showed the distribution of the wines based on chemical and sensory characteristics. The relationships between sensory descriptors and volatile compounds of Albariño wines were studied by Pearson correlation and PLSR. The compounds that mostly contributed to the flavour of Albariño wines in instrumental analysis were those related to fruity (ethyl esters and acetates) and floral aromas (monoterpenes). Similar results were found in sensory analysis where the descriptors with the highest Geometric Mean were fruity and floral aromas too (citric, flowers, fruit, ripe fruit, apple and tropical). Therefore, this work demonstrates that some relationships between sensory data and volatile compounds exist to asses sensory properties in Albariño wines.
Publisher version (URL)http://dx.doi.org/10.1016/j.microc.2009.12.007
URIhttp://hdl.handle.net/10261/112379
DOI10.1016/j.microc.2009.12.007
Identifiersdoi: 10.1016/j.microc.2009.12.007
issn: 0026-265X
Appears in Collections:(MBG) Artículos
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