Skip to main content
Advertisement

Main menu

  • Home
  • Content
    • Current Volume
    • AJEV and Catalyst Archive
    • Best Papers
    • ASEV National Conference Technical Abstracts
    • Collections
    • Free Sample Issue
    • Print on Demand
  • Information For
    • Authors
    • Open Access and Subscription Publishing
    • Submission
    • Subscribers
      • Proprietary Rights Notice for AJEV Online
    • Permissions and Reproductions
  • About Us
  • Feedback
  • Alerts
  • Help
  • Login
  • ASEV MEMBER LOGIN

User menu

  • Log in

Search

  • Advanced search
American Journal of Enology and Viticulture
  • Log in
  • Follow ajev on Twitter
  • Follow ajev on Linkedin
American Journal of Enology and Viticulture

Advanced Search

  • Home
  • Content
    • Current Volume
    • AJEV and Catalyst Archive
    • Best Papers
    • ASEV National Conference Technical Abstracts
    • Collections
    • Free Sample Issue
    • Print on Demand
  • Information For
    • Authors
    • Open Access and Subscription Publishing
    • Submission
    • Subscribers
    • Permissions and Reproductions
  • About Us
  • Feedback
  • Alerts
  • Help
  • Login
  • ASEV MEMBER LOGIN
Article

Identification of the Odorants of Two Passito Wines by Gas Chromatography-Olfactometry and Sensory Analysis

Nicola Guarrera, Salvatore Campisi, Carlo Nicolosi Asmundo
Am J Enol Vitic.  2005 56: 394-399 ; DOI: 10.5344/ajev.2005.56.4.394
Nicola Guarrera
1Dipartimento di Orto-Floro-Arboricoltura e Tecnologie Agroalimentari, Università degli Studi di Catania, Via S. Sofia, 98, Catania, Italy.
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Find this author on ADS search
  • Find this author on Agricola
  • Search for this author on this site
  • For correspondence: casmundo@unict.it
Salvatore Campisi
1Dipartimento di Orto-Floro-Arboricoltura e Tecnologie Agroalimentari, Università degli Studi di Catania, Via S. Sofia, 98, Catania, Italy.
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Find this author on ADS search
  • Find this author on Agricola
  • Search for this author on this site
Carlo Nicolosi Asmundo
1Dipartimento di Orto-Floro-Arboricoltura e Tecnologie Agroalimentari, Università degli Studi di Catania, Via S. Sofia, 98, Catania, Italy.
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Find this author on ADS search
  • Find this author on Agricola
  • Search for this author on this site
  • Article
  • Figures & Data
  • Info & Metrics
  • PDF
Loading

Abstract

Aromatic characterization of two Sicilian passito wines, Malvasia delle Lipari and Moscato di Noto, was carried out by a combination of sensory analysis and gas chromatography-olfactometry (GC-O) techniques (OSME method). The wines were obtained from aromatic grape cultivars submitted to different methods of drying. A triangular test was used to evaluate olfactory differences between the two wines and a descriptive analysis identified characteristic odor descriptors with the highest percentage of citations. Volatile components were extracted, identified by GC-MS, and evaluated by GC-O. Of the volatiles present, 31 odorants in Malvasia delle Lipari and 30 odorants in Moscato di Noto were detected. The odor impact of each odorant was measured by the area under peak curve (AUC) value calculated by persistence and intensity values. Comparison of AUC values of all odorants showed that 3-methylbutanoic acid (pungent spices) and dimethyloctendiol (sweet flowers) characterized for Malvasia delle Lipari, while hexanal (cut grass), linalool (floral), 1-terpinen-4-ol (tropical fruit), 3-mercapto-1-hexanol (grass), 4-ethylguaiacol (phenolic), 2-methoxy-4-vinylphenol (burnt wood), and one unidentified phenolic component characterized for Moscato di Noto.

  • passito wine
  • gas chromatography-olfactometry
  • odorants
  • sensory analysis
  • Received July 2004.
  • Revision received November 2004.
  • Revision received January 2005.
  • Copyright © 2005 by the American Society for Enology and Viticulture
View Full Text

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

Forgot your user name or 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.

Forgot your user name or password?

PreviousNext
Back to top

Vol 56 Issue 4

  • Table of Contents
  • Table of Contents (PDF)
  • Index by author
View full PDF
Email Article

Thank you for your interest in spreading the word on AJEV.

NOTE: We only request your email address so that the person you are recommending the page to knows that you wanted them to see it, and that it is not junk mail. We do not capture any email address.

Enter multiple addresses on separate lines or separate them with commas.
Identification of the Odorants of Two Passito Wines by Gas Chromatography-Olfactometry and Sensory Analysis
(Your Name) has forwarded a page to you from AJEV
(Your Name) thought you would like to read this article from the American Journal of Enology and Viticulture.
CAPTCHA
This question is for testing whether or not you are a human visitor and to prevent automated spam submissions.
Citation Tools
You have accessRestricted access
Identification of the Odorants of Two Passito Wines by Gas Chromatography-Olfactometry and Sensory Analysis
Nicola Guarrera, Salvatore Campisi, Carlo Nicolosi Asmundo
Am J Enol Vitic.  2005  56: 394-399  ; DOI: 10.5344/ajev.2005.56.4.394
Nicola Guarrera
1Dipartimento di Orto-Floro-Arboricoltura e Tecnologie Agroalimentari, Università degli Studi di Catania, Via S. Sofia, 98, Catania, Italy.
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Search for this author on this site
  • For correspondence: casmundo@unict.it
Salvatore Campisi
1Dipartimento di Orto-Floro-Arboricoltura e Tecnologie Agroalimentari, Università degli Studi di Catania, Via S. Sofia, 98, Catania, Italy.
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Search for this author on this site
Carlo Nicolosi Asmundo
1Dipartimento di Orto-Floro-Arboricoltura e Tecnologie Agroalimentari, Università degli Studi di Catania, Via S. Sofia, 98, Catania, Italy.
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Search for this author on this site

Citation Manager Formats

  • BibTeX
  • Bookends
  • EasyBib
  • EndNote (tagged)
  • EndNote 8 (xml)
  • Medlars
  • Mendeley
  • Papers
  • RefWorks Tagged
  • Ref Manager
  • RIS
  • Zotero

Share
You have accessRestricted access
Identification of the Odorants of Two Passito Wines by Gas Chromatography-Olfactometry and Sensory Analysis
Nicola Guarrera, Salvatore Campisi, Carlo Nicolosi Asmundo
Am J Enol Vitic.  2005  56: 394-399  ; DOI: 10.5344/ajev.2005.56.4.394
Nicola Guarrera
1Dipartimento di Orto-Floro-Arboricoltura e Tecnologie Agroalimentari, Università degli Studi di Catania, Via S. Sofia, 98, Catania, Italy.
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Search for this author on this site
  • For correspondence: casmundo@unict.it
Salvatore Campisi
1Dipartimento di Orto-Floro-Arboricoltura e Tecnologie Agroalimentari, Università degli Studi di Catania, Via S. Sofia, 98, Catania, Italy.
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Search for this author on this site
Carlo Nicolosi Asmundo
1Dipartimento di Orto-Floro-Arboricoltura e Tecnologie Agroalimentari, Università degli Studi di Catania, Via S. Sofia, 98, Catania, Italy.
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Search for this author on this site
del.icio.us logo Digg logo Reddit logo Twitter logo CiteULike logo Facebook logo Google logo Mendeley logo
  • Tweet Widget
  • Facebook Like
  • Google Plus One
Save to my folders

Jump to section

  • Article
    • Abstract
    • Materials and Methods
    • Results and Discussion
    • Conclusion
    • Footnotes
    • Literature Cited
  • Figures & Data
  • Info & Metrics
  • PDF

Related Articles

Cited By...

More from this TOC section

  • Sensory and Chemical Characterization of Phenolic Polymers from Red Wine Obtained by Gel Permeation Chromatography
  • N, P, and K Supply to Pinot noir Grapevines: Impact on Vine Nutrient Status, Growth, Physiology, and Yield
  • Sparkling Wines Produced from Alternative Varieties: Sensory Attributes and Evolution of Phenolics during Winemaking and Aging
Show more Articles

Similar Articles

AJEV Content

  • Current Volume
  • Archive
  • Best Papers
  • ASEV National Conference Technical Abstracts
  • Collections
  • Free Sample Issue
  • Print on Demand
  • Print on Demand

Information For

  • Authors
  • Open Access/Subscription Publishing
  • Submission
  • Subscribers
  • Permissions and Reproductions

Other

  • Home
  • About Us
  • Feedback
  • Help
  • Alerts
  • Catalyst
  • ASEV
asev.org

© 2023 American Society for Enology and Viticulture.  ISSN 0002-9254.

Powered by HighWire