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Molecules

Title:		Two Sides to One Story-Aroma Chemical and Sensory Signature of Lugana and Verdicchio Wines
Author(s):		Slaghenaufi D; Luzzini G; Samaniego Solis J; Forte F; Ugliano M;
Address:		"Department of Biotechnology, University of Verona, Villa Lebrecht, Via della Pieve 70, 37029 San Pietro in Cariano, Italy"
Journal Title:		Molecules
Year:		2021
Volume:		20210407
Issue:		8
Page Number:		-
DOI:		10.3390/molecules26082127
ISSN/ISBN:		1420-3049 (Electronic) 1420-3049 (Linking)
Abstract:		"Lugana and Verdicchio are two Italian white wines with a Protected Designation of Origin (PDO) label. These two wine types are produced in different regions using the same grape variety. The aim of this work is to investigate the existence of volatile chemical markers that could help to elucidate differences between Lugana and Verdicchio wines both at chemical and sensory levels. Thirteen commercial wine samples were analyzed by Gas Chromatography-Mass Spectrometry (GC-MS), and 76 volatile compounds were identified and quantified. Verdicchio and Lugana had been differentiated on the basis of 19 free and glycosidically bound compounds belonging to the chemical classes of terpenes, benzenoids, higher alcohols, C(6) alcohols and norisoprenoids. Samples were assessed by means of a sorting task sensory analysis, resulting in two clusters formed. These results suggested the existence of 2 product types with specific sensory spaces that can be related, to a good extend, to Verdicchio and Lugana wines. Cluster 1 was composed of six wines, 4 of which were Lugana, while Cluster 2 was formed of 7 wines, 5 of which were Verdicchio. The first cluster was described as 'fruity', and 'fresh/minty', while the second as 'fermentative' and 'spicy'. An attempt was made to relate analytical and sensory data, the results showed that damascenone and the sum of 3 of esters the ethyl hexanoate, ethyl octanoate and isoamyl acetate, was characterizing Cluster 1. These results highlighted the primary importance of geographical origin to the volatile composition and perceived aroma of Lugana and Verdicchio wines"
Keywords:		*Food Analysis Humans Italy Odorants/analysis Volatile Organic Compounds/*analysis Wine/*analysis Lugana Verdicchio chemical signature sensory space wine aroma;
Notes:		"MedlineSlaghenaufi, Davide Luzzini, Giovanni Samaniego Solis, Jessica Forte, Filippo Ugliano, Maurizio eng Switzerland 2021/05/01 Molecules. 2021 Apr 7; 26(8):2127. doi: 10.3390/molecules26082127"