title: Relationships between Godello white wine sensory properties and its aromatic fingerprinting obtained by GC-MS.
abstract: Godello is a traditional white-grape vine grown widely in the Valdeorras area (Northwest Spain) available information about the sensory and chemical characteristics of which is scant. In this work, exploratory research was conducted with a view to correlate the results of instrumental analyses of the aroma compounds in Godello wine and their sensory perception. Principal Component Analysis (PCA) and Partial Least Squares Regression (PLS) were the multivariate data analysis methods selected. PCA showed the distribution of the Godello wines based on volatile compounds with Odour Activity Values (OAV) higher or near-unity and sensory characteristics, and PLS exposed relationships between sensory descriptors and volatile compounds, in the wines. The compounds that mostly contributed to the flavour of Godello wines were those conferring a fruity (ethyl esters and acetates, accounting 55.1% of total OAV), spicy (fatty acids, 35.3%) or floral aroma (terpenes, 3.1%) based on instrumental analysis. In sensory analysis the descriptors with the highest intensity percent were fruity and floral aromas (floral, apple and citrus), together with herbaceous notes.
authors.affiliation: Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain.
authors.forename: M
authors.initials: M
authors.lastname: González Álvarez
authors.affiliation: Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain.
authors.forename: C
authors.initials: C
authors.lastname: González-Barreiro
authors.affiliation: Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain.
authors.forename: B
authors.initials: B
authors.lastname: Cancho-Grande
authors.affiliation: Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain. Electronic address: jsimal@uvigo.es.
authors.forename: J
authors.initials: J
authors.lastname: Simal-Gándara
keywords: Multivariate statistical techniques; PCA; PLS; Sensory properties; Vitis vinifera var. Godello; Volatile compounds