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

Detalhes bibliográficos
Autor(a) principal: Botelho,G.
Data de Publicação: 2010
Outros Autores: Mendes-Faia,A., Clímaco,M. C.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://scielo.pt/scielo.php?script=sci_arttext&pid=S0254-02232010000100003
Resumo: The aroma profiles of five distinct clonal red wines from Aragonez Vitis vinifera L. cultivar were studied by gas chromatography-olfactometry (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.
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spelling GC-olfactometry and descriptive sensory analysis in the study of clonal red winesGC-O posterior intensity methoddescriptive sensory analysisclonal winesThe aroma profiles of five distinct clonal red wines from Aragonez Vitis vinifera L. cultivar were studied by gas chromatography-olfactometry (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.INIAV - DOIS PORTOS (Ex-Estação Vitivinícola Nacional)2010-01-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articletext/htmlhttp://scielo.pt/scielo.php?script=sci_arttext&pid=S0254-02232010000100003Ciência e Técnica Vitivinícola v.25 n.1 2010reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAPenghttp://scielo.pt/scielo.php?script=sci_arttext&pid=S0254-02232010000100003Botelho,G.Mendes-Faia,A.Clímaco,M. C.info:eu-repo/semantics/openAccess2024-02-06T16:57:47Zoai:scielo:S0254-02232010000100003Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-20T02:14:49.121723Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv GC-olfactometry and descriptive sensory analysis in the study of clonal red wines
title GC-olfactometry and descriptive sensory analysis in the study of clonal red wines
spellingShingle GC-olfactometry and descriptive sensory analysis in the study of clonal red wines
Botelho,G.
GC-O posterior intensity method
descriptive sensory analysis
clonal wines
title_short GC-olfactometry and descriptive sensory analysis in the study of clonal red wines
title_full GC-olfactometry and descriptive sensory analysis in the study of clonal red wines
title_fullStr GC-olfactometry and descriptive sensory analysis in the study of clonal red wines
title_full_unstemmed GC-olfactometry and descriptive sensory analysis in the study of clonal red wines
title_sort GC-olfactometry and descriptive sensory analysis in the study of clonal red wines
author Botelho,G.
author_facet Botelho,G.
Mendes-Faia,A.
Clímaco,M. C.
author_role author
author2 Mendes-Faia,A.
Clímaco,M. C.
author2_role author
author
dc.contributor.author.fl_str_mv Botelho,G.
Mendes-Faia,A.
Clímaco,M. C.
dc.subject.por.fl_str_mv GC-O posterior intensity method
descriptive sensory analysis
clonal wines
topic GC-O posterior intensity method
descriptive sensory analysis
clonal wines
description The aroma profiles of five distinct clonal red wines from Aragonez Vitis vinifera L. cultivar were studied by gas chromatography-olfactometry (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.
publishDate 2010
dc.date.none.fl_str_mv 2010-01-01
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
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status_str publishedVersion
dc.identifier.uri.fl_str_mv http://scielo.pt/scielo.php?script=sci_arttext&pid=S0254-02232010000100003
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dc.language.iso.fl_str_mv eng
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dc.publisher.none.fl_str_mv INIAV - DOIS PORTOS (Ex-Estação Vitivinícola Nacional)
publisher.none.fl_str_mv INIAV - DOIS PORTOS (Ex-Estação Vitivinícola Nacional)
dc.source.none.fl_str_mv Ciência e Técnica Vitivinícola v.25 n.1 2010
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
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reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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