Aroma Characterization of Petit Manseng Wines Using Sensory Consensus Training, SPME GC-MS, and Electronic Nose Analysis

• Denise M. Gardner ^[1] ; Susan E. Duncan ^[2] ; Bruce W. Zoecklein ^[2]
  1. [1] Pennsylvania State University

     Pennsylvania State University

     Borough of State College, Estados Unidos

     
  2. [2] Virginia Tech - Wake Forest University

     Virginia Tech - Wake Forest University

     Estados Unidos

     
• Localización: American Journal of Enology and Viticulture, ISSN 0002-9254, Vol. 68, Nº 1, 2017, págs. 112-119
• Idioma: inglés
• Texto completo no disponible (Saber más ...)
• Resumen

  • The aromas of four Virginia Petit Manseng wines were evaluated using sensory consensus training methods, and results were compared to those of solid-phase microextraction gas chromatography-mass spectrometry (GC-MS) and conducting polymer electronic nose (ENose) analysis of volatile compounds. Five sensory training sessions were conducted to enhance aroma identification, evaluate aroma intensity, and teach evaluation techniques to a panel of 13 individuals. Ten aroma descriptors were determined to describe the commercial wines: pear, peachy, floral, melon, exotic fruits, estery, vanilla, citrus, and honey. The four wines differed significantly (p < 0.05) in citrus fruit aroma intensities. The descriptor terms generated in this study differed from terms associated with Petit Manseng wine produced in France. GC-MS analysis showed differences in 30 volatile compounds detected and analyzed in the wines. Nine of these compounds had odor activity values greater than 1.0, and may have contributed to the aroma of the Petit Manseng wines. A canonical plot of the ENose evaluations found significant differences, depicted by the 95% confidence interval ellipses and group mean, in the volatile composition of the four wines, consistent with GC-MS analysis.