Characterization of aroma compounds of Verdejo white wines from the La Mancha region by odour activity values

Vitis vinifera L.var. Verdejo is a new variety of Denomination of Origin La Mancha located in the Castilla-La Mancha region. It is considered one of the most important Spanish white young wines. Aroma compounds of Verdejo wines from the La Mancha region made from three oenological techniques - the s...

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Bibliographic Details
Published in:Flavour and fragrance journal 2010-11, Vol.25 (6), p.456-462
Main Authors: Sánchez‐Palomo, E, Gómez García‐Carpintero, E, Alonso‐Villegas, R, González‐Viñas, M.A
Format: Article
Language:English
Subjects:
Aroma compounds
aromatic series
Aromatics
Biological and medical sciences
Enzymes
Fermented food industries
Food industries
Fundamental and applied biological sciences. Psychology
Odor
Odorants
odour activity values
Sensory evaluation
sensory profile
Skin
Spices
Sweet taste
Verdejo wines
Vitaceae
Vitis vinifera
Wine
Wines and vinegars
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Summary:Vitis vinifera L.var. Verdejo is a new variety of Denomination of Origin La Mancha located in the Castilla-La Mancha region. It is considered one of the most important Spanish white young wines. Aroma compounds of Verdejo wines from the La Mancha region made from three oenological techniques - the standard method, prefermentative maceration and enzyme treatment - were studied in terms of odour activity values (OAVs). The OAVs for the different compounds were classified into seven odorant series that describe the aroma profile of these wines (1, fruity; 2, floral; 3, green/fresh; 4, sweet; 5, spice; 6, fatty; and 7, other odours). The total intensities for every aromatic series were calculated as the sum of the OAVs of each one of the compounds assigned to this series. The fruity and sweet series are the ones most strongly contributing to the aroma profile of Verdejo wines, independently of wine‐making technique, while the floral and green series in combination contribute in low proportions. According to the results, wines elaborated with skin contact and enzyme treatment showed higher values in the aromatic series than control wines. These results are in agreement with the mean scores given by the assessors in the sensory analysis of the wines elaborated by the different oenological techniques. Copyright © 2010 John Wiley & Sons, Ltd.
ISSN:0882-5734
1099-1026
1099-1026
DOI:10.1002/ffj.2005