Volatile Compound and Sensory Analysis for the Characterization of an Italian White Wine from “Inzolia” Grapes |
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Authors: | Antonella Verzera Marisa Ziino Antonello Scacco Carmela Maria Lanza Agata Mazzaglia Vincenza Romeo Concetta Condurso |
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Affiliation: | (1) Dipartimento di Chimica Organica e Biologica, Università di Messina, salita Sperone 31, 98168 Messina, Italy;(2) DOFATA, Università di Catania, via S. Sofia 98, 95124 Catania, Italy |
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Abstract: | The research evidences the importance of linking chemical and sensory data for the wine characterization; in particular, the
Italian white wine made from Inzolia grapes has been considered. Inzolia is one of the most widespread native white grapes
in Sicily (Italy), and wine samples from two different areas (Monreale and Sambuca di Sicilia) have been analyzed. A headspace
solid-phase microextraction/gas chromatography–mass spectroscopy method has been developed, and 56 volatile components, esters,
fatty acids, alcohols, and terpenes have been identified; the method allows also the quantification of the main components,
namely, ethyl octanoate (banana, fruit, fat) (257.2–541.6 mg/l) and ethyl decanoate (fruity, oily, floral; 171.8–272.0 mg/l).
A good repeatability in terms of retention times and peak areas resulted. Sensory analysis was performed by ten trained judges
that evaluated eight attributes: two referring to appearance (yellow color and yellow reflex), four referring to aroma (fruity,
banana, ripened apple, and floral), and two referring to oral perception (acid and pungent). The volatile constituents and
the aroma sensory attributes were in agreement. |
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Keywords: | Wine Characterization HS-SPME/GC– MS Volatile Composition Sensory Analysis Multivariate Analysis Inzolia White Wine |
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