Evaluation of a Volatile Aroma Preference of Commercial Red Wines in Korea: Sensory and Gas Chromatography Characterization

• Published in: Food science and biotechnology 2010, 19(1), , pp.43-49
• Main Authors: Yoo, K.S., Chungbuk National University, Cheongju, Republic of Korea, Kim, J.E., Chungbuk National University, Cheongju, Republic of Korea, Moon, J.S., Chungbuk National University, Cheongju, Republic of Korea, Jung, J.Y., Chungbuk National University, Cheongju, Republic of Korea, Kim, J.S., Chungbuk National University, Cheongju, Republic of Korea, Yoon, H.S., Chungcheongbuk-do Agricultural Research and Extension Services, Ochang, Republic of Korea, Choi, H.S., National Academy of Agricultural Science, RDA, Suwon, Republic of Korea, Kim, M.D., Kangwon National University, Chuncheon, Republic of Korea, Shin, C.S., APTechnology Inc., Suwon, Republic of Korea, Han, N.S., Chungbuk National University, Cheongju, Republic of Korea
• Format: Article
• Language: English
• Subjects: Cabernet Sauvignon; Campbell Early; Chemistry; Chemistry and Materials Science; COMPOSE VOLATIL; COMPUESTO VOLATIL; Food Science; Nutrition; Research Article; sensory test; VIN; VINOS; Vitaceae; VOLATILE COMPOUNDS; WINES; 식품과학
• ISSN: 1226-7708; 2092-6456
• DOI: 10.1007/s10068-010-0006-1

The aim of this study was to elucidate the Korean consumers' aroma preference on wines. For this, a sensory test on 6 commercial red wines (5 imported and 1 domestic) was conducted by 250 panels and the volatile compounds of those wines were analyzed by gas chromatography-mass spectrometry. Sample 1 obtained the highest mean aroma acceptability score and analysis of volatile compounds revealed that it retained many kinds of esters and alcohols compared to other wines (including 2 acetate esters, 6 ethyl esters, 3 other esters, and 5 alcohols, mostly giving fruity aroma). Sample 1 was made by blending 2 varieties of grapes and this brewing technology might give a preferred aroma balance. The domestic wine, sample 2, made of 'Campbell Early' grape earned relatively higher acceptability score (2∨nd ranked), being considered its strong grape aroma. In the lower score group, higher concentrations of isoamyl alcohol, 1-isothiocyanto-propane, and volatile phenol were detected add their strong grassy or fatty odor might affect the lower sensory result. Strategies for production of consumer-preferred wines were suggested.