%0 Journal Article
%T GC-olfactometry and descriptive sensory analysis in the study of clonal red wines
%A Botelho
%A G.
%A Mendes-Faia
%A A.
%A Cl¨ªmaco
%A M. C.
%J Ci¨ºncia e T¨¦cnica Vitivin¨ªcola
%D 2010
%I Scientific Electronic Library Online
%X 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.
%K gc-o posterior intensity method
%K descriptive sensory analysis
%K clonal wines.
%U http://www.scielo.gpeari.mctes.pt/scielo.php?script=sci_abstract&pid=S0254-02232010000100003&lng=en&nrm=iso&tlng=en