Effect of Region on the Volatile Composition and Sensory Profiles ofMalbec and Cabernet Sauvignon Wines

Heymann, Hildegarde; Robinson, Anthony L.; Buscema, Fernando; Stoumen, Martha Elizabeth; King, E. Richard; Hopfer, Helene; Boulton, Roger B.; Ebeler, Susan E.

doi:10.1021/bk-2015-1203.ch007

Cited by 12 publications

(12 citation statements)

References 12 publications

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“…ICP-MS allows the screening of a larger number of elements with lower detection limits, which in turn could lead to elemental fingerprints that prove to be useful in the discrimination of different whisk(e)y types. ICP-MS and related techniques, such as microwave plasma-atomic emission spectroscopy (MP-AES), have been used successfully in the past to profile the elemental composition of other alcoholic beverages such as wine [17,18], and to differentiate wines due to geographical origin as well as processing site [19]. A similar approach was taken in this study: Elemental profiles of five different whisk(e)y types (single malt Scotch, Irish, Kentucky Bourbon, Tennessee, and Japanese whisk(e)y) were collected and results were used in combination with multivariate methods to differentiate due to whisk(e)y type, and, in the case of Scotch whiskies, due to production area.…”

Section: Introductionmentioning

confidence: 99%

Elemental Profiles of Whisk(e)y Allow Differentiation by Type and Region

et al. 2017

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Elemental fingerprints could provide an analytical approach to product differentiation and authentication, and have been used in the past for various distilled spirits, including brandy, gin, bourbon and tequila. However, a comparison of elemental differences between different whisk(e)y types, such as Bourbon and Scotch, is still missing. In this study we compare the elemental fingerprints of 68 commercial whiskies for differentiation by type (Bourbon, Tennessee, Scotch, Irish, Japanese) and region. Concentrations from sub-µg/L to mid-mg/L of 53 different elements were determined with inductively-coupled plasma-mass spectrometry (ICP-MS) and microwave plasma-atomic emission spectroscopy (MP-AES), and used in subsequent statistical analyses. Significant differences in several elements were found for type, and allowed a classification according to whisk(e)y type. Elemental differences were also found for different production areas within Scotland, thus, providing further evidence that Scotch whiskies could be differentiated by elemental analysis. Major sources of elemental differences seem to be processing equipment (Cu, Fe, Ni, Cd, Sn, Mo, V) and raw materials, such as water (Ca, Mg, Fe, Mn, Sr).

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Section: Introductionmentioning

confidence: 99%

Elemental Profiles of Whisk(e)y Allow Differentiation by Type and Region

et al. 2017

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“…Confidence ellipses have been used in wine and juice sensory studies to evaluate the uncertainty of the sample position and discriminate among products according to the degree of overlap of the ellipses. For this investigation, a PCA plot constructed with the QDA confidence ellipse intensity data is shown in Fig.…”

Section: Resultsmentioning

confidence: 99%

“…46 However, sensory maps are useful to obtain an average or consensus configuration of products, which may have some uncertainty, and when it is crucial to assess their stability. 46 Confidence ellipses have been used in wine 47 and juice 48 sensory studies to evaluate the uncertainty of the sample position and discriminate among products according to the degree of overlap of the ellipses. For this investigation, a PCA plot constructed with the QDA confidence ellipse intensity data is shown in Fig.…”

Section: Confidence Ellipse Comparisonmentioning

confidence: 99%

Comparison between quantitative descriptive analysis and flash profile in profiling the sensory properties of commercial red sufu (Chinese fermented soybean curd)

Chung

2019

J Sci Food Agric

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BACKGROUND Red sufu is a type of sufu produced by solid‐state fermentation of soybean curd and coloration with red mold rice. The purposes of this study were: (i) to characterize commercial red sufu samples using the quantitative descriptive analysis (QDA) and flash profile (FP) by ten trained and ten untrained panelists, respectively; (ii) to compare the differences in panel performance, descriptive abilities and sensory maps between the two methodologies; and (iii) to compare the efficiency between QDA and FP using red sufu as the matrix. Techniques in multivariate analysis were utilized to explore the data. RESULTS Results from generalized procrustes analysis (GPA) showed that panel performance by QDA was more repeatable and reached higher homogeneity than that by FP. Despite the confidence ellipse results of the 12 red sufus being better discriminated by QDA, the RV coefficient was high (RV = 0.852) between the configurations of the two‐dimensional model (F1 and F2) of the two methodologies, indicating that the two methods are similar and closely related. Overall, QDA provided more accurate and detailed information, while FP provided a similar sensory map on product location and descriptive results. CONCLUSION The FP technique appeared to be an efficient alternative approach to quickly evaluate sensory properties, including appearance, flavor, aroma and textural properties of an array of red sufu products. © 2018 Society of Chemical Industry

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“…It is well known that grape geographical origin has an impact on wine chemical composition [ 4 , 5 ]. Also volatile compounds like terpenes, norisoprenoids, and fermentation-derived by-products (e.g., esters, alcohols) are affected by grape origin [ 6 , 7 , 8 , 9 , 10 ].…”

Section: Introductionmentioning

confidence: 99%

Two Sides to One Story—Aroma Chemical and Sensory Signature of Lugana and Verdicchio Wines

Slaghenaufi¹,

Luzzini²,

Solis³

et al. 2021

Molecules

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Lugana and Verdicchio are two Italian white wines with a Protected Designation of Origin (PDO) label. These two wine types are produced in different regions using the same grape variety. The aim of this work is to investigate the existence of volatile chemical markers that could help to elucidate differences between Lugana and Verdicchio wines both at chemical and sensory levels. Thirteen commercial wine samples were analyzed by Gas Chromatography-Mass Spectrometry (GC-MS), and 76 volatile compounds were identified and quantified. Verdicchio and Lugana had been differentiated on the basis of 19 free and glycosidically bound compounds belonging to the chemical classes of terpenes, benzenoids, higher alcohols, C6 alcohols and norisoprenoids. Samples were assessed by means of a sorting task sensory analysis, resulting in two clusters formed. These results suggested the existence of 2 product types with specific sensory spaces that can be related, to a good extend, to Verdicchio and Lugana wines. Cluster 1 was composed of six wines, 4 of which were Lugana, while Cluster 2 was formed of 7 wines, 5 of which were Verdicchio. The first cluster was described as “fruity”, and “fresh/minty”, while the second as “fermentative” and “spicy”. An attempt was made to relate analytical and sensory data, the results showed that damascenone and the sum of 3 of esters the ethyl hexanoate, ethyl octanoate and isoamyl acetate, was characterizing Cluster 1. These results highlighted the primary importance of geographical origin to the volatile composition and perceived aroma of Lugana and Verdicchio wines.

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Effect of Region on the Volatile Composition and Sensory Profiles ofMalbec and Cabernet Sauvignon Wines

Cited by 12 publications

References 12 publications

Elemental Profiles of Whisk(e)y Allow Differentiation by Type and Region

Elemental Profiles of Whisk(e)y Allow Differentiation by Type and Region

Comparison between quantitative descriptive analysis and flash profile in profiling the sensory properties of commercial red sufu (Chinese fermented soybean curd)

Two Sides to One Story—Aroma Chemical and Sensory Signature of Lugana and Verdicchio Wines

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