Discrimination of honeys using colorimetric sensor arrays, sensory analysis and gas chromatography techniques

Vitis vinífera L. cv. Maturana Blanca is an autochthonous minor variety recently recovered in the Rioja Qualified Denomination of Origin (D.O.Ca Rioja, Spain) for the production of monovarietal white wines with singular and differentiated characteristics. In this paper, Maturana Blanca wines made with different technologies were analyzed by sensory analysis and aromatic profile by gas chromatography-mass detector. Maturana Blanca wines were characterized by low pH, high acidity, and yellowish tonalities. The compounds that most influenced the aroma of Maturana Blanca wines were those related to fruity (acetates and ethyl esters), floral aromas (2-phenylethanol), and spicy notes (γ-decalactone). These wines were mainly characterized by volatile compounds of fruity aromas of banana and apple. The use of pre-fermentative maceration increased the concentration of ethyl esters and acetates and produced wines with higher odor activity values, indicating a greater aromatic intensity. The aromatic profile of Maturana Blanca wines fermented in oak barrels showed a greater complexity as they were also characterized by the presence of important amounts of furfural, whiskey lactone, and eugenol. The sensory analysis confirmed the results obtained in the aromatic analysis, and described the wines as fresh and balanced in mouth, with notes of acidity and medium to high persistence. These results will contribute to a better knowledge of this white variety.

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Characterization of the differences in the aroma of cherry wines from different price segments using gas chromatography–mass spectrometry, odor activity values, sensory analysis, and aroma reconstitution

Food Science and Biotechnology ◽

10.1007/s10068-017-0045-y ◽

2017 ◽

Vol 26 (2) ◽

pp. 331-338 ◽

Cited By ~ 6

Author(s):

Qing Xiao ◽

Xuan Zhou ◽

Zuobing Xiao ◽

Yunwei Niu

Keyword(s):

Mass Spectrometry ◽

Gas Chromatography ◽

Sensory Analysis ◽

Gas Chromatography Mass Spectrometry ◽

Chromatography Mass Spectrometry

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Chemical composition and sensory evaluation of wines produced with different Moscato varieties

BIO Web of Conferences ◽

10.1051/bioconf/20191202033 ◽

2019 ◽

Vol 12 ◽

pp. 02033 ◽

Cited By ~ 3

Author(s):

Â.R. Marcon ◽

L.V. Schwarz ◽

S.V. Dutra ◽

A.P.L. Delamare ◽

F. Gottardi ◽

...

Keyword(s):

Gas Chromatography ◽

Chemical Composition ◽

Ethyl Acetate ◽

Sensory Analysis ◽

Isoamyl Acetate ◽

The Other ◽

Geographical Indication ◽

Ethyl Hexanoate ◽

Ethyl Decanoate ◽

South Brazil

Moscato grapes give very aromatic musts and wines, characterized by the presence of monoterpenoids. The Farroupilha region situated in the highlands of South Brazil, is responsible for 50% of Brazilian Moscato wines production, and obtained its Geographical Indication (GI) in 2015. Brazilian Moscato wines are produced with several varieties, mainly Moscato Branco, Moscato Bianco R2 and Moscato Giallo. The objective of this study was to characterize the aromatic profile of wines produced with the three varieties. Microvinifications were conducted with grapes collected in three vineyards located in Farroupilha. Volatile compounds were evaluated using gas chromatography, and sensory characteristics were determined by a panel of enologists using a specific descriptive chard. Moscato Giallo wines exhibited the highest concentrations of ethyl acetate, 2-phenylethanol, isoamyl acetate, linalool, and α-terpineol; Moscato R2 wines showed the highest concentrations of ethyl decanoate and nerol, while Moscato Branco wines, the most representative variety of Brazilian sparkling Moscato wines, exhibited the highest concentrations of ethanal and ethyl hexanoate, and intermediary concentrations of the other compounds. In sensory analysis, the three varieties exhibited pear, pitanga, rosemary, and citric fruits aromas, but in general, Moscato Giallo and Moscato R2 were more intense, while Moscato Branco showed the highest acidity.

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