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Analytical characterisation of Negroamaro red wines by "Aroma Wheels".
Food Chem. 2013 Dec 01; 141(3):2906-15.FC

Abstract

In this work we characterised Negroamaro red wines, made by an autochthonous cultivar of Southern Italy, by linking volatile composition to aroma properties. This linking was carried out by picturing "Aroma Wheels", built by Odour Activity Values (OAVs) of all the identified volatile compounds grouped in "aromatic series" belonging to 13 classes of sensory descriptors. The 18 most active odorants with OAV>1 were mainly alcohols, fatty acids and their ethyl esters. The "OAVs' Aroma Wheels" showed that the classes of sensory descriptors are first fruity and floral, next fatty and pungent and minor nutty and caramelised notes. Principal Component Analysis displayed correlations between sensory descriptors and wine samples; the main 7-fruity and 5-floral sensory features of Negroamaro wines have negative values of PC1 and they are negatively correlated with the second main sensory feature, i.e. 13-fatty, falling at positive value of PC1; this fit the aroma perception of this varietal.

Authors+Show Affiliations

National Council of Research, Institute of Microelectronics and Microsystems (C.N.R.-I.M.M.), Via Monteroni, Campus Ecotekne, 73100 Lecce, Italy. simona.capone@le.imm.cnr.itNo affiliation info availableNo affiliation info available

Pub Type(s)

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

Language

eng

PubMed ID

23871040

Citation

Capone, Simonetta, et al. "Analytical Characterisation of Negroamaro Red Wines By "Aroma Wheels"." Food Chemistry, vol. 141, no. 3, 2013, pp. 2906-15.
Capone S, Tufariello M, Siciliano P. Analytical characterisation of Negroamaro red wines by "Aroma Wheels". Food Chem. 2013;141(3):2906-15.
Capone, S., Tufariello, M., & Siciliano, P. (2013). Analytical characterisation of Negroamaro red wines by "Aroma Wheels". Food Chemistry, 141(3), 2906-15. https://doi.org/10.1016/j.foodchem.2013.05.105
Capone S, Tufariello M, Siciliano P. Analytical Characterisation of Negroamaro Red Wines By "Aroma Wheels". Food Chem. 2013 Dec 1;141(3):2906-15. PubMed PMID: 23871040.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Analytical characterisation of Negroamaro red wines by "Aroma Wheels". AU - Capone,Simonetta, AU - Tufariello,Maria, AU - Siciliano,Pietro, Y1 - 2013/06/04/ PY - 2012/06/25/received PY - 2013/02/25/revised PY - 2013/05/22/accepted PY - 2013/7/23/entrez PY - 2013/7/23/pubmed PY - 2014/2/1/medline KW - Aroma Wheel KW - Negroamaro wine KW - Odour Activity Value (OAV) KW - Volatile analysis SP - 2906 EP - 15 JF - Food chemistry JO - Food Chem VL - 141 IS - 3 N2 - In this work we characterised Negroamaro red wines, made by an autochthonous cultivar of Southern Italy, by linking volatile composition to aroma properties. This linking was carried out by picturing "Aroma Wheels", built by Odour Activity Values (OAVs) of all the identified volatile compounds grouped in "aromatic series" belonging to 13 classes of sensory descriptors. The 18 most active odorants with OAV>1 were mainly alcohols, fatty acids and their ethyl esters. The "OAVs' Aroma Wheels" showed that the classes of sensory descriptors are first fruity and floral, next fatty and pungent and minor nutty and caramelised notes. Principal Component Analysis displayed correlations between sensory descriptors and wine samples; the main 7-fruity and 5-floral sensory features of Negroamaro wines have negative values of PC1 and they are negatively correlated with the second main sensory feature, i.e. 13-fatty, falling at positive value of PC1; this fit the aroma perception of this varietal. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/23871040/Analytical_characterisation_of_Negroamaro_red_wines_by_"Aroma_Wheels"_ DB - PRIME DP - Unbound Medicine ER -