RT Journal Article
SR Electronic
T1 Correlation between Aroma Compounds and Sensory Properties of Passito Malvasia Wines Produced in Sicily
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 260
OP 265
DO 10.5344/ajev.2010.61.2.260
VO 61
IS 2
A1 Antonio Scacco
A1 Carmela Maria Lanza
A1 Agata Mazzaglia
A1 Gianluca Tripodi
A1 Giovanna Dima
A1 Antonella Verzera
YR 2010
UL http://www.ajevonline.org/content/61/2/260.abstract
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.