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Título

Volatile composition and sensory properties of North West Spain white wines

Autor Vilanova de la Torre, María del Mar; Escudero, Ana; Graña, María; Cacho, Juan
Palabras clave Sensory analysis
Galician white grape cultivars
Volatile composition
Partial least squares regression
Fecha de publicación nov-2013
EditorElsevier
Citación Food Research International (1) 54: 562- 568 (2013)
ResumenThe aroma and volatile composition of wines from five white grape cultivars from NW Spain (Loureira, Blanco lexítimo, Torrontés, Treixadura and Albariño) have been studied by gas chromatography–mass spectrometry (GC–MS) and quantitative descriptive analysis (QDA) during three consecutive vintages (2007–2009) in order to characterize these wines. Relationships between the instrumental (volatile) and sensory variables were analyzed through the application of partial least squares regression (PLS1). The results showed significant differences among white wines (P < 0.05) for 20 volatile compounds and ten sensory attributes. Twenty out of forty-six quantified volatile compounds were present in some samples at concentrations higher than their corresponding odor thresholds (odor activity value, OAV > 1), thus contributing to the final wine aroma. Partial least squares regression (PLS1) was applied to significant volatile compounds with OAV > 0.2 and significant aroma descriptors with geometric mean (%GM) > 10. PLS1 yielded a satisfactory model for the prediction of three important aroma descriptors in this set of wines, floral, herbaceous and ripe fruit aromas, and aroma intensity from instrumental analysis data. This work contributes to knowledge about the sensory profiles and its relation to the volatile composition of Galician white grape cultivars.
Versión del editorhttp://dx.doi.org/10.1016/j.foodres.2013.07.036
URI http://hdl.handle.net/10261/115364
DOI10.1016/j.foodres.2013.07.036
ISSN0963-9969
E-ISSN1873-7145
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