PT  - JOURNAL ARTICLE
AU  - Antonio Scacco
AU  - Carmela Maria Lanza
AU  - Agata Mazzaglia
AU  - Gianluca Tripodi
AU  - Giovanna Dima
AU  - Antonella Verzera
TI  - Correlation between Aroma Compounds and Sensory Properties of Passito Malvasia Wines Produced in Sicily
AID  - 10.5344/ajev.2010.61.2.260
DP  - 2010 Jun 01
TA  - American Journal of Enology and Viticulture
PG  - 260--265
VI  - 61
IP  - 2
4099  - http://www.ajevonline.org/content/61/2/260.short
4100  - http://www.ajevonline.org/content/61/2/260.full
SO  - Am J Enol Vitic.2010 Jun 01; 61
AB  - Sensory and chemical data for the characterization of Malvasia wines produced in Sicily (Italy) are examined. Aromatic volatile compounds, closely tied to sensory attributes, are crucial to determine consumer approval of wines. The simultaneous presence of aromatic substances such as alcohols, esters, acids, aldehydes, ketones, and terpenes associated with grapes and winemaking defines a unique wine. The sensory profile of Passito Malvasia wines was defined using a 16-member trained panel that assessed attributes such as appearance, taste, aroma, and flavor. Volatile components were analyzed using SPME-GC-MS. Some 40 volatile components, esters, fatty acids, alcohols, aldehydes, hydrocarbons, terpenes, aromatic and heterocyclic compounds were identified and quantified using the standard addition method. The data thus obtained was then correlated with sensory analysis. The two methodologies identified some common features for characterization of Malvasia wine.