Abstract
The aroma models of California Chardonnay wines were developed and evaluated using multivariate statistical procedures to investigate the sensory significance of odor-active (OA) compounds previously screened by gas chromatography/olfactometry. Partial least squares regression (PLSR) analysis was used to find the relevant combinations of OA compounds, representing aroma properties of wines determined by descriptive analysis. To test the ability of combinations of OA compounds to reproduce the aromas of wines, the four wines with the most different aromas by descriptive analysis were examined. Two combinations of OA compounds determined by PLSR and sensory testing were added to a neutral base wine at the concentrations found in the original wines. By similarity rating, the aromas of the original wine, the base wine, and two spiked aroma models were compared pair-wise. Similarity data were analyzed by multidimensional scaling. For one wine intense in fruit-related aroma attributes, addition of OA compounds produced an aroma more similar to the original wine than to the base wine. For the other three wines, although the spiked aroma models differed from the neutral base wine, none was more similar to the original wine than to the base wine, suggesting the importance of unidentified compounds.
- Received November 2005.
- Revision received March 2006.
- Copyright © 2006 by the American Society for Enology and Viticulture
Sign in for ASEV members
ASEV Members, please sign in at ASEV to access the journal online.
Sign in for Institutional and Non-member Subscribers
Log in using your username and password
Pay Per Article - You may access this article (from the computer you are currently using) for 2 day for US$10.00
Regain Access - You can regain access to a recent Pay per Article purchase if your access period has not yet expired.