期刊
FOOD ANALYTICAL METHODS
卷 1, 期 2, 页码 144-151出版社
SPRINGER
DOI: 10.1007/s12161-008-9027-2
关键词
Wine Characterization; HS-SPME/GC-MS; Volatile Composition; Sensory Analysis; Multivariate Analysis; Inzolia White Wine
The research evidences the importance of linking chemical and sensory data for the wine characterization; in particular, the Italian white wine made from Inzolia grapes has been considered. Inzolia is one of the most widespread native white grapes in Sicily (Italy), and wine samples from two different areas (Monreale and Sambuca di Sicilia) have been analyzed. A headspace solid-phase microextraction/gas chromatography-mass spectroscopy method has been developed, and 56 volatile components, esters, fatty acids, alcohols, and terpenes have been identified; the method allows also the quantification of the main components, namely, ethyl octanoate (banana, fruit, fat) (257.2-541.6 mg/l) and ethyl decanoate (fruity, oily, floral; 171.8-272.0 mg/l). A good repeatability in terms of retention times and peak areas resulted. Sensory analysis was performed by ten trained judges that evaluated eight attributes: two referring to appearance (yellow color and yellow reflex), four referring to aroma (fruity, banana, ripened apple, and floral), and two referring to oral perception (acid and pungent). The volatile constituents and the aroma sensory attributes were in agreement.
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