In this work, sensory analysis of was used to evaluate the wine aroma character with different
aroma attributes according to Norm ISO 11035.1 In parallel wine volatiles were identified and
quantified by gas chromatography according the methodology proposed by Oliveira et al.
(2006).2
The objective of this work was to study the correlation between instrumental analysis and
sensory perception of wine constituents.
Thirty-five Albariño white young wines from 2006 vintage were evaluated by GC-FID and
sensory analysis by trained and native panel composed by 10 wine tasters from Appellation of
Origin Rias Baixas (Galicia, Spain). Forty volatile compounds were identified and quantified
by Gas Chromatography and forty-seven aroma descriptors were developed using quantitative
descriptive analysis and evaluated with line scaling method.
Principal component analysis showed the distribution of the wines in basis to chemical and
sensory characteristics. The correlation coefficients of the flavour scores between sensory
evaluation and instrumental analysis (R2 > 0.50) were found for methanollacticvanilla,
guaiacolhoney, 3-methyl-1-propanolgreen-pepper, 1-butanolliquorice, ethyl lactategreenpepper
liquorice. These correlations linking chemical compounds and sensory descriptors
may be attributed to possible relations between them, to the presence of other produced
compounds which were not analysed or, to some associations among the analysed
compounds
