Volatile composition and sensory properties of North West Spain white wines

Vilanova, Mar; Escudero, Ana; Graña, M.; Cacho, Juan

doi:10.1016/j.foodres.2013.07.036

Cited by 41 publications

(45 citation statements)

References 24 publications

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“…This suggests that those attributes are the most important for the tasters and, some of them, were also found by other authors (Vilanova et al, 2013).…”

Section: Perfis Sensoriais Dos Vinhos 'Albariño' 2011 Em Relação Ao Tsupporting

confidence: 82%

“…The descriptors considered were specifically chosen for Galician white wines from previous works of several authors (Vilanova, 2006;Vilanova et al, 2008Vilanova et al, , 2013 and were scored from 0 (absence) to 9 (very intense). The descriptors included in this scorecard were divided into the three following aspects: i) colour attributes (colour intensity, yellow reflections, green reflections, and limpidity); ii) aroma attributes (intensity, floral, fresh fruit, white fruit, dry fruit, tropical, citric, herbaceous, terpenic, and persistence); and iii) mouth attributes (sweet, acid, bitter, softness, balance, alcohol, and body).…”

Section: Sensory Analysismentioning

confidence: 99%

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Irrigation effects on the sensory perception of wines from three white grapevine cultivars traditional from Galicia (Albariño, Godello and Treixadura)

Trigo-Córdoba¹,

Bouzas-Cid²,

Orriols-Fernández³

et al. 2014

Ciência Téc. Vitiv.

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SUMMARYThis study aimed to assess the effect of irrigation on the sensory profile of wines from three Galician white grapevine cultivars. Field experiments were carried out in 2011 and 2012 at the research farm of the Estación de Viticultura e Enoloxía de Galicia (EVEGA), where two treatments were imposed: rain-fed and irrigation to the 50% of potential evapotranspiration. A panel of seven judges tasted the wines in six sessions (one per cultivar and year) for evaluating their sensory profile. In the case of 'Albariño', three descriptors, although not the same for both years, were significantly different between treatments. For 'Godello', several descriptors differed between treatments, and citric was present in both years. In 'Treixadura' white fruit and persistence were present in 2011 and 2012. Several descriptors contributed to the hedonic index, but differed between wines; however, balance was common for all the cultivars and years. In conclusion, 'Albariño' and 'Godello' wines from the rain-fed treatment received higher marks than those from the irrigation treatment; whereas Treixadura wines from the irrigation treatment were better valued. RESUMOEste estudo teve como objetivo avaliar o efeito da rega no perfil sensorial de vinhos procedentes de três castas brancas galegas. As experiências de campo foram realizadas em 2011 e 2012, na quinta da Estación de Viticultura e Enoloxía de Galicia (EVEGA), onde dois tratamentos foram estudados: sem rega e rega a 50% da evapotranspiração potencial. Uma câmara de sete provadores avaliou os vinhos em seis sessões (uma por variedade e ano) para determinar o seu perfil sensorial. No caso da cultivar 'Albariño', três descritores, embora não sendo os mesmos para ambos os anos, foram significativamente diferentes entre tratamentos. Relativamente à cultivar 'Godello', vários descritores diferiram entre tratamentos, estando o cítrico presente nos dois anos. No caso da cultivar 'Treixadura', a fruta branca e a persistência estiveram presentes em 2011 e 2012. Vários descritores contribuíram para o índice hedónico, mas diferentes entre vinhos; porém, o equilíbrio foi comum para todas as cultivares e anos. Em conclusão, os vinhos das cultivares 'Albariño' e 'Godello' procedentes do tratamento sem rega receberam pontuações mais elevadas que os procedentes do tratamento de rega; pelo contrário, os vinhos de 'Treixadura' procedentes de tratamentos com rega foram mais valorizados.

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“…This suggests that those attributes are the most important for the tasters and, some of them, were also found by other authors (Vilanova et al, 2013).…”

Section: Perfis Sensoriais Dos Vinhos 'Albariño' 2011 Em Relação Ao Tsupporting

confidence: 82%

Section: Sensory Analysismentioning

confidence: 99%

Irrigation effects on the sensory perception of wines from three white grapevine cultivars traditional from Galicia (Albariño, Godello and Treixadura)

Trigo-Córdoba¹,

Bouzas-Cid²,

Orriols-Fernández³

et al. 2014

Ciência Téc. Vitiv.

View full text Add to dashboard Cite

show abstract

“…RPLS is a multivariate statistical method that generalizes and combines PCA and linear regression. It has been described as a modeling procedure commonly used to correlate sensory attributes and instrument measurements (Vilanova et al, 2013;Valente et al, 2011). The results are described by a triplot chart, and the interpretation was made according to the relative positions of the points corresponding to the classification predictor variables and the response variables (Balzarini et al, 2008).…”

Section: Discussionmentioning

confidence: 99%

The relationship between instrumental tests and sensory determinations of peach and nectarine texture

Contador¹,

Díaz²,

Hernández³

et al. 2016

Europ.J.Hortic.Sci.

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“…1b. RMJ: raw mulberry juice; LFMJ: lactic-acid-fermented mulberry juice; TLFMJ: thermal pasteurized fermented mulberry juice; PLFMJ: pulsed light pasteurized fermented mulberry juice (exposure time of 1 -2 s; 2 -4 s; 3 -4 s) Volatile compounds were coded as indicated in Table 4 Odor threshold were obtained from the literature [50,52] Aromatic series were from the literature [53,54] …”

Section: Odor Activity Values Assessmentmentioning

confidence: 99%

Effect of pulsed light treatment on the phytochemical, volatile, and sensorial attributes of lactic-acid-fermented mulberry juice

Kwaw

Tchabo

et al. 2018

International Journal of Food Properties

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The effect of PL treatment on the microbial inactivation, physicochemical, phytochemical, volatile, and sensory characteristics of LFMJ was evaluated. It was found that the PL was able to reduce the microbial load to acceptable levels (1.02 ± 0.04 log 10 cfu/mL) with no significant impact on the physicochemical properties of LFMJ. It was also observed that the PL treatment caused a slight decrease in anthocyanin concentration at 8 s exposure time. The color difference (ΔE) of the juice treated for 2 and 4 s fell below the slightly noticeable range 0.5<ΔE<1.5 while ΔE values for the 8 s (0.55 ± 0.02) and the thermal (0.50 ± 0.02) treated samples were slightly noticeable. The volatile profile and odor activity values were positively affected by increasing the exposure time. The results depict that, under the present experimental conditions, the application of the PL resulted in a fermented juice with superior quality attributes as compared to the thermal treated juice. ARTICLE HISTORY

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Volatile composition and sensory properties of North West Spain white wines

Cited by 41 publications

References 24 publications

Irrigation effects on the sensory perception of wines from three white grapevine cultivars traditional from Galicia (Albariño, Godello and Treixadura)

Irrigation effects on the sensory perception of wines from three white grapevine cultivars traditional from Galicia (Albariño, Godello and Treixadura)

The relationship between instrumental tests and sensory determinations of peach and nectarine texture

Effect of pulsed light treatment on the phytochemical, volatile, and sensorial attributes of lactic-acid-fermented mulberry juice

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