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Volatile composition and sensory properties of Vitis vinifera red cultivars from north west Spain: correlation between sensory and instrumental analysis.
Anal Chim Acta. 2012 Mar 30; 720:104-11.AC

Abstract

The aroma and volatile composition of wines from five red cultivars from NW Spain (Brancellao, Mencía, Merenzao, Mouratón and Sousón) have been studied by gas chromatography-mass spectrometry (GC-MS) and sensory descriptive analysis (SDA) during three consecutive vintages (2007-2009) in order to characterize these wines. In addition, relationships between the instrumental (volatile) and sensory variables were analyzed through the application of partial least squares regression (PLSR). Results revealed that the effect of "cultivar" was very important as a third of compounds (16 in total) varied significantly (P≤0.05) among varieties. Mencía wines presented the highest concentrations of γ-nonalactone, whereas Sousón wines were the richest in monoterpene compounds. On the contrary, no significant difference was observed with respect to the esters content, probably as a consequence of using the same yeast for all vinifications. Twenty out of 51 quantified volatile compounds were present in some samples at concentrations higher than their corresponding odor thresholds (OAV>1), thus contributing to the final wine aroma. Partial least square (PLS) regression was applied to volatile compounds with OAV>0.2 and aroma descriptors with %GM>10. PLSR yielded a satisfactory model for the prediction of four important aroma descriptors in this set of wines--aroma quality, aroma intensity, herbaceous and red fruit--from instrumental analysis data. This work contributes to gaining knowledge about the sensory profiles and its relation to the volatile composition of minority Galician red grape cultivars.

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Authors+Show Affiliations

Vilanova M
Misión Biológica de Galicia (CSIC), PO BOX 28, 38080 Pontevedra, Spain. mvilanova@mbg.csic.es
Campo E
No affiliation info available
Escudero A
No affiliation info available
Graña M
No affiliation info available
Masa A
No affiliation info available
Cacho J
No affiliation info available

MeSH

Discriminant AnalysisGas Chromatography-Mass SpectrometryLeast-Squares AnalysisOdorantsSensory ThresholdsSpainVitisVolatile Organic CompoundsWine

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

22365127

Citation

Vilanova, M, et al. "Volatile Composition and Sensory Properties of Vitis Vinifera Red Cultivars From North West Spain: Correlation Between Sensory and Instrumental Analysis." Analytica Chimica Acta, vol. 720, 2012, pp. 104-11.
Vilanova M, Campo E, Escudero A, et al. Volatile composition and sensory properties of Vitis vinifera red cultivars from north west Spain: correlation between sensory and instrumental analysis. Anal Chim Acta. 2012;720:104-11.
Vilanova, M., Campo, E., Escudero, A., Graña, M., Masa, A., & Cacho, J. (2012). Volatile composition and sensory properties of Vitis vinifera red cultivars from north west Spain: correlation between sensory and instrumental analysis. Analytica Chimica Acta, 720, 104-11. https://doi.org/10.1016/j.aca.2012.01.026
Vilanova M, et al. Volatile Composition and Sensory Properties of Vitis Vinifera Red Cultivars From North West Spain: Correlation Between Sensory and Instrumental Analysis. Anal Chim Acta. 2012 Mar 30;720:104-11. PubMed PMID: 22365127.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Volatile composition and sensory properties of Vitis vinifera red cultivars from north west Spain: correlation between sensory and instrumental analysis. AU - Vilanova,M, AU - Campo,E, AU - Escudero,A, AU - Graña,M, AU - Masa,A, AU - Cacho,J, Y1 - 2012/01/24/ PY - 2011/09/16/received PY - 2012/01/11/revised PY - 2012/01/13/accepted PY - 2012/2/28/entrez PY - 2012/3/1/pubmed PY - 2012/6/13/medline SP - 104 EP - 11 JF - Analytica chimica acta JO - Anal Chim Acta VL - 720 N2 - The aroma and volatile composition of wines from five red cultivars from NW Spain (Brancellao, Mencía, Merenzao, Mouratón and Sousón) have been studied by gas chromatography-mass spectrometry (GC-MS) and sensory descriptive analysis (SDA) during three consecutive vintages (2007-2009) in order to characterize these wines. In addition, relationships between the instrumental (volatile) and sensory variables were analyzed through the application of partial least squares regression (PLSR). Results revealed that the effect of "cultivar" was very important as a third of compounds (16 in total) varied significantly (P≤0.05) among varieties. Mencía wines presented the highest concentrations of γ-nonalactone, whereas Sousón wines were the richest in monoterpene compounds. On the contrary, no significant difference was observed with respect to the esters content, probably as a consequence of using the same yeast for all vinifications. Twenty out of 51 quantified volatile compounds were present in some samples at concentrations higher than their corresponding odor thresholds (OAV>1), thus contributing to the final wine aroma. Partial least square (PLS) regression was applied to volatile compounds with OAV>0.2 and aroma descriptors with %GM>10. PLSR yielded a satisfactory model for the prediction of four important aroma descriptors in this set of wines--aroma quality, aroma intensity, herbaceous and red fruit--from instrumental analysis data. This work contributes to gaining knowledge about the sensory profiles and its relation to the volatile composition of minority Galician red grape cultivars. SN - 1873-4324 UR - https://www.unboundmedicine.com/medline/citation/22365127/Volatile_composition_and_sensory_properties_of_Vitis_vinifera_red_cultivars_from_north_west_Spain:_correlation_between_sensory_and_instrumental_analysis_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0003-2670(12)00126-2 DB - PRIME DP - Unbound Medicine ER -