Correlation between Aroma Compounds and Sensory Properties of Passito Malvasia Wines Produced in Sicily

Abstract

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.