Analytical characterisation of Negroamaro red wines by "Aroma Wheels"
Copyright © 2013 Elsevier Ltd. All rights reserved..
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.
| Medienart: |
E-Artikel |
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| Erscheinungsjahr: |
2013 |
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| Erschienen: |
2013 |
| Enthalten in: |
Zur Gesamtaufnahme - volume:141 |
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| Enthalten in: |
Food chemistry - 141(2013), 3 vom: 01. Dez., Seite 2906-15 |
| Sprache: |
Englisch |
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| Beteiligte Personen: |
Capone, Simonetta [VerfasserIn] |
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| Links: |
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| Themen: |
Aroma Wheel |
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| Anmerkungen: |
Date Completed 31.01.2014 Date Revised 25.11.2016 published: Print-Electronic Citation Status MEDLINE |
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| doi: |
10.1016/j.foodchem.2013.05.105 |
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| Förderinstitution / Projekttitel: |
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| 520 | |a Copyright © 2013 Elsevier Ltd. All rights reserved. | ||
| 520 | |a 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 | ||
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