Sensory profiling of aroma in Greek dry red wines using rank-rating and monadic scoring related to headspace composition.

摘要

Rank-rating and monadic scoring were compared for profiling the sensory aroma character of 27 Greek dry red wines with 16 attributes. In parallel, wine headspace volatiles were quantified using solid-phase micro-extraction GC, but not identified. In rank-rating, 14 aroma attributes showed discriminations with P < 0.05 and 11 with P < 0.001. In scoring, 6 of 16 attributes were significant at P < 0.05. Principal component analysis (PCA) explained 88% of the variance in rank-rating data, with 6 significant components (PCs), scoring 40% for 2 PCs. PCA analysis of 83 common flavour volatiles explained 48% of the variance in 6 PCs. Partial least-squares regression (PLS1) modelling achieved more and better models for attributes using rank-rating (8 of 14) than for scoring (3 of 16); PLS2 explained greater variance in rank-rating. For wine sensory/instrumental correlation studies, rank-rating has distinct advantages over monadic scoring in deciding the contribution of volatile compounds to sensory character prior to identification strategies such as HRGC-MS.