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.
- Received July 2004.
- Revision received November 2004.
- Revision received January 2005.
- Copyright © 2005 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.