Abstract
The aroma of four Virginia Petit Manseng wines were evaluated using sensory consensus training methods, and compared to SPME GC-MS and conducting-polymer electronic nose (ENose) analysis of volatiles. 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 fruits aroma intensity. The descriptor terms generated in this study differ from terms associated with Petit Manseng 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 (OAV) 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 all four wines, consistent with GC-MS analysis.
- ©2016 by the American Society for Enology and Viticulture
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