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Evaluation of two quantitative gas chromatography–olfactometry methods for clonal red wines differentiation
Author(s) -
Botelho Goreti,
Caldeira Ilda,
MendesFaia Arlete,
Clímaco Maria Cristina
Publication year - 2007
Publication title -
flavour and fragrance journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.393
H-Index - 70
eISSN - 1099-1026
pISSN - 0882-5734
DOI - 10.1002/ffj.1815
Subject(s) - olfactometry , wine , chemistry , chromatography , gas chromatography , intensity (physics) , food science , physics , quantum mechanics
The gas chromatography–olfactometry (GC–O) methods, detection frequency and posterior intensity, were evaluated to determine the odour intensity of three Aragonez clonal red wines. An experienced panel of eight sniffers was used and 36 odorant compounds were detected. Positive significant correlations were obtained between detection frequency and average intensity scores. Principal component analysis of the scores obtained by the posterior intensity method revealed a good separation among the three Aragonez clonal red wines. Clonal wine A1 presented the highest odour intensities. Indeed, this wine was highly influenced by several odorant compounds, in particular, varietal compounds such as β ‐damascenone and 2,5‐dimethyl‐4‐hydroxy‐3(2 H )‐furanone. These results pointed to the posterior intensity method as a suitable tool for clonal red wines differentiation. Copyright © 2007 John Wiley & Sons, Ltd.