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Food Chem

Title:		Relationships between Godello white wine sensory properties and its aromatic fingerprinting obtained by GC-MS
Author(s):		Gonzalez Alvarez M; Gonzalez-Barreiro C; Cancho-Grande B; Simal-Gandara J;
Address:		"Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain. Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain. Electronic address: jsimal@uvigo.es"
Journal Title:		Food Chem
Year:		2011
Volume:		20110512
Issue:		3
Page Number:		890 - 898
DOI:		10.1016/j.foodchem.2011.05.040
ISSN/ISBN:		0308-8146 (Print) 0308-8146 (Linking)
Abstract:		"Godello is a traditional white-grape vine grown widely in the Valdeorras area (Northwest Spain) available information about the sensory and chemical characteristics of which is scant. In this work, exploratory research was conducted with a view to correlate the results of instrumental analyses of the aroma compounds in Godello wine and their sensory perception. Principal Component Analysis (PCA) and Partial Least Squares Regression (PLS) were the multivariate data analysis methods selected. PCA showed the distribution of the Godello wines based on volatile compounds with Odour Activity Values (OAV) higher or near-unity and sensory characteristics, and PLS exposed relationships between sensory descriptors and volatile compounds, in the wines. The compounds that mostly contributed to the flavour of Godello wines were those conferring a fruity (ethyl esters and acetates, accounting 55.1% of total OAV), spicy (fatty acids, 35.3%) or floral aroma (terpenes, 3.1%) based on instrumental analysis. In sensory analysis the descriptors with the highest intensity percent were fruity and floral aromas (floral, apple and citrus), together with herbaceous notes"
Keywords:		Multivariate statistical techniques Pca Pls Sensory properties Vitis vinifera var.Godello Volatile compounds;
Notes:		"PubMed-not-MEDLINEGonzalez Alvarez, M Gonzalez-Barreiro, C Cancho-Grande, B Simal-Gandara, J eng England 2011/12/01 Food Chem. 2011 Dec 1; 129(3):890-8. doi: 10.1016/j.foodchem.2011.05.040. Epub 2011 May 12"