Ferreira, A. C. Silva

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Repositório Institucional da Universidade Católica Portuguesa

1Correlation between sensory data andchemical data:case studyTouriga Nacional WineA. César Silva Ferreira – ferreira@esb.ucp.ptEscola Superior de Biotecnologia-Universidade Católica Portuguesa - Portugal -ESN Conference | PortoPortugal0809May2007A systematic approach to planning and performingSensory Tests09 May 2007 ESN Conference | Porto 2“ TheflavourAssault …”09 May 2007 ESN Conference | Porto 3209 May 2007 ESN Conference | Porto 4Defining: “The Goal”Brand KeyTargeting the “varietal aroma”of Touriga Nacional …09 May 2007 ESN Conference | Porto 5Material & Methods35 wine samples09 May 2007 ESN Conference | Porto 6… Started with 32Assessors …Material & Methods309 May 2007 ESN Conference | Porto 7ATTRIBUTES(perceived/non perceived)“typical”TN Wines1st EliminationRemoved non-relevant attributesFREE DESCRIPTION = 41 Descriptors1st step: Establish the Touriga sensory profileNuttyCitrusTropical fruitTree fruitBerry fruitSpicyDried fruitFloralBergamotHerbaceousVeggie11 Attributes…BalsamicSelect terms withgeometric mean > 50 %09 May 2007 ESN Conference | Porto 82nd step: Consensus Training9 Sessions    |     14 Panelists    |    11 Aroma standards09 May 2007 ESN Conference | Porto 9Reference Standardshttp://www.winearomawheel.com/All the standards were presented in 2oz (59.2mL) soufflé containers with plastic lidsOne tablespoon of Nuts mix ( pecan + walnuts + almonds)One Teaspoon of a mixture of orange/lemon natural extracts&grapefruit juiceOne Teaspoon of Tropical fruit mix (passion fruit pulp + canned pineapple)Tree fruit mix (peach+ apple)Two Tablespoons of wild fruit preserves (cassis+ cherry+ strawberry)Few grains black pepperdried fruit mix (figs+ raisins+ prunes)One drop of violet essenceOne coffee spoon of earl grey teaFresh cut grassAsparagus (several drops of brine of canned asparagus)Two drops of menthol and eucalyptus essenceNuttyCitrusTropical fruitTree fruitBerry fruitSpicyDried fruitFloralBergamotHerbaceousVeggieBalsamic409 May 2007 ESN Conference | Porto 10“Aroma Wheel”09 May 2007 ESN Conference | Porto 11Profiling: Touriga Nacional09 May 2007 ESN Conference | Porto 123rd step: Wine Evaluation12 Sessions3 Wines/Session14 Reproducible PanelistsRate 11 Aroma Attributes509 May 2007 ESN Conference | Porto 13ANOVA Resultswines were significantlydifferent across all the 11Aroma attributes generatedby the trained panel.All the attributesdiscriminate significantlyamong the wines using forerror the Wine x Judgeinteractions. 0.0407nutty0.0005citrus< 0.001tropical fruit< 0.001tree fruit< 0.001berry fruit< 0.001spicy< 0.001dried fruit0.0023floral0.0180bergamot0.0005herbaceous< 0.001veggie< 0.001balsamicSource Pr > FAttributesSignificant levels for ANOVAAll statistical analyzes were performed using SAS (SAS Institutes, Cary, NC)09 May 2007 ESN Conference | Porto 14Attribute Results = 5 clusters•The first 2 PCs accounted for77,4% of the variance•Table wines from the Douro andAlentejo regions were higherscored in Bergamot, citrus andvioletPCA of mean sensory scores for terms differing significantly across wines was performed using thecovariance matrix.  For this analysis it was used the computerized data calculation system (FIZZ,Biosystemes, Couternon-France).P.C.A . of  means Pdt./A tt.Correlation Circ le 1 - 2A x is  1 (64,7%)10,80,60,40,20-0,2-0,4-0,6-0,8-1Axis 2 (12,7%)10,80,60,40,20-0,2-0,4-0,6-0,8-1balsve ghe rbbe rgflordfruits picybe rryfttre e fttropftcitrus09 May 2007 ESN Conference | Porto 15Results all Wines = Drivers of TypicalP.C.A . of  means Pdt./A tt.Plane 1 - 2 BiPlot constant: 5,89767A xis  1 (64,7%)543210-1-2-3-4Axis 2 (12,7%)543210-1-2-3-4-5balsve g he rbbe rgflordfruits picybe rryfttre e fttropftcitrusaTcTdTe TfTgThTiTjTk TlTm TnT oTpT•The first 2 PCs accounted for 77,4%of the variance•Table wines from the Douro ;Alentejo and Dão…Alentejo Douro Dão609 May 2007 ESN Conference | Porto 160.02.04.06.08.0BalsamicVegetalHerbaceousBergamotFloralDry fruitSpicyBerry fruitsTree fruitsTropical FruitsCitrus100% TN FingerprintMeans = GLM procedure09 May 2007 ESN Conference | Porto 17Which Compounds Should beQuantified ?????OH OHNHO HR2O R1OHOO HR2OC H3CH3OOC H3OCH3O C H3OR2 C HOOCH3OOHR2OHOHO HOOOH2CH3 OOCH3… but ...09 May 2007 ESN Conference | Porto 18SensoryAnalysis“Correlation Strategies”InstrumentalAnalysis?OH O HNHO HR2O R1OHOO HR2OC H3CH3OOC H3OCH3OC H3OR2 C HOOCH3OOHR2OHO HO HOOOH2CH3OOCH3709 May 2007 ESN Conference | Porto 190102040507080906030Time(min)“Bergamot”“floral”“floral”OHOOtimeData Correlation09 May 2007 ESN Conference | Porto 20“GC-O”Dilution1 : 2ExtractDilution1 : 2Dilution1 : 2Odor Zone ; FD = 21Odor Zone ; FD = 2nOdor Zone ; FD = 22FD : Dilution FactorSeries ofsuccessivedilutionsOdor Zone ; FD = 20Ranking “OZ” : AEDA“GC-O”“GC-O”“GC-O”09 May 2007 ESN Conference | Porto 210102040507080906030Time(min)“Bergamot”“floral”“floral”0 2 4 106 8DFTinta RorizRanking “OZ” : AEDA809 May 2007 ESN Conference | Porto 22Distribution of free terpenols compounds(linalool, terpineol, geraniol, nerol and citronellol)Box Plot050100150200250300350TourigaFrancesaTintaRorizTintaBarrocaTourigaNacionalTintoCãoTotal deTerpenos(ug/L)Terpenols Quantification09 May 2007 ESN Conference | Porto 23OAV : Touriga NacionalSingle effectOHLinalol a-terpeniol Citronelol Geraniol Nerol0.01.02.03.0OAVOAV > 1OAV =Aroma ThresholdConcentration09 May 2007 ESN Conference | Porto 24“TourigaNacional” “TintaRoriz”Linalol : major single contributor(SV=5.9) !!!Similarity Value : “Recombinant Additions”A C. Silva Ferreira, T. Hogg and P. Guedes de Pinho.J. of Agric. Food Chem., 2005, 51 (5), 1373-1376.LinalolOHLinalyl AcetateOO0246810TNTRTR+ LinalolTR + Linalol +Linalyl AcetateTR + Linalyl AcetateLinalyl Acetate& LinalolSimilarity909 May 2007 ESN Conference | Porto 2509 May 2007 ESN Conference | Porto 26-Glycosidase“Combined Fraction”09 May 2007 ESN Conference | Porto 27-Glycosidase Enzyme AdditionsTerpenols Vs. Time[Terpenols](g/L)0501001502002500 7 21 35 56 63 days1009 May 2007 ESN Conference | Porto 28TourigaNacionalConclusion

Correlation between sensory data and chemical data: case study Touriga Nacional Wine

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Correlation between sensory data and chemical data: case study Touriga Nacional Wine

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