title: Rapid sensory-directed methodology for the selection of high-quality aroma wines.
abstract: BACKGROUND
  The present work contributes by developing a rapid sensory-directed methodology for the screening and selection of high-quality wines with different sensory profiles. Verdejo and Tempranillo musts were fermented with 50 different yeasts each under controlled laboratory conditions. Resulting samples were firstly categorised according to five levels of quality by a panel of wine professionals. Higher quality samples were described by flash profiling by a semi-trained panel and most distinctive samples were screened by gas chromatography-olfactometry (GC-O).
  
  
  RESULTS
  Seven Verdejo and five Tempranillo samples were classified in the highest quality category, presenting different aroma profiles such as citrus, fruit in syrup, boxtree/vegetal, tropical or wet grain aromas for Verdejo and red fruit or fruit in syrup for Tempranillo. β-Damascenone, 3-mercaptohexyl acetate and ethyl butyrate appeared as distinctive quality compounds linked to dried, tropical and red fruit aromas, respectively.
  
  
  CONCLUSIONS
  The categorisation task followed by flash profiling and GC-O analysis was shown to be a rapid and effective sensory-directed methodology for the screening of distinctive and quality wine aroma profiles in a case study of yeast selection. The wine industry could benefit from the use of this methodology as a complementary tool for optimising different technical processes. © 2016 Society of Chemical Industry.
authors.affiliation: Laboratorio de Análisis del Aroma y Enología (LAAE), Department of Analytical Chemistry, Universidad de Zaragoza, Instituto Agroalimentario de Aragón (IA2) (UZ-CITA), Associate unit to Instituto de Ciencias de la Vid y el Vino (ICVV) (UR-CSIC-GR), c/ Pedro Cerbuna 12, 50009, Zaragoza, Spain.
authors.forename: María-Pilar
authors.initials: MP
authors.lastname: Sáenz-Navajas
authors.affiliation: Laboratorio de Análisis del Aroma y Enología (LAAE), Department of Analytical Chemistry, Universidad de Zaragoza, Instituto Agroalimentario de Aragón (IA2) (UZ-CITA), Associate unit to Instituto de Ciencias de la Vid y el Vino (ICVV) (UR-CSIC-GR), c/ Pedro Cerbuna 12, 50009, Zaragoza, Spain.
authors.forename: Yohanna
authors.initials: Y
authors.lastname: Alegre
authors.affiliation: Laboratorio de Análisis del Aroma y Enología (LAAE), Department of Analytical Chemistry, Universidad de Zaragoza, Instituto Agroalimentario de Aragón (IA2) (UZ-CITA), Associate unit to Instituto de Ciencias de la Vid y el Vino (ICVV) (UR-CSIC-GR), c/ Pedro Cerbuna 12, 50009, Zaragoza, Spain.
authors.forename: Arancha
authors.initials: A
authors.lastname: de-la-Fuente
authors.affiliation: Laboratorio de Análisis del Aroma y Enología (LAAE), Department of Analytical Chemistry, Universidad de Zaragoza, Instituto Agroalimentario de Aragón (IA2) (UZ-CITA), Associate unit to Instituto de Ciencias de la Vid y el Vino (ICVV) (UR-CSIC-GR), c/ Pedro Cerbuna 12, 50009, Zaragoza, Spain.
authors.forename: Vicente
authors.initials: V
authors.lastname: Ferreira
authors.affiliation: Lev2050, Polígono Mocholi Plaza CEIN, 5 Nave B13, 31110, Noáin, Navarra, Spain.
authors.forename: David
authors.initials: D
authors.lastname: García
authors.affiliation: Lev2050, Polígono Mocholi Plaza CEIN, 5 Nave B13, 31110, Noáin, Navarra, Spain.
authors.forename: Sara
authors.initials: S
authors.lastname: Eizaguirre
authors.affiliation: Lev2050, Polígono Mocholi Plaza CEIN, 5 Nave B13, 31110, Noáin, Navarra, Spain.
authors.forename: Iosu
authors.initials: I
authors.lastname: Razquin
authors.affiliation: Laboratorio de Análisis del Aroma y Enología (LAAE), Department of Analytical Chemistry, Universidad de Zaragoza, Instituto Agroalimentario de Aragón (IA2) (UZ-CITA), Associate unit to Instituto de Ciencias de la Vid y el Vino (ICVV) (UR-CSIC-GR), c/ Pedro Cerbuna 12, 50009, Zaragoza, Spain.
authors.forename: Purificación
authors.initials: P
authors.lastname: Hernández-Orte
mesh_terms: D000328:Adult; D000368:Aged; D002849:Chromatography, Gas / Q000379:methods; D005260:Female; D005285:Fermentation; D019649:Food Industry / Q000295:instrumentation* / Q000379:methods*; D005638:Fruit / Q000033:anatomy & histology; D006801:Humans; D008297:Male; D008875:Middle Aged; D009812:Odorants / Q000032:analysis*; D012440:Saccharomyces / Q000737:chemistry / Q000378:metabolism; D012684:Sensory Thresholds; D013045:Species Specificity; D013649:Taste; D014920:Wine / Q000032:analysis* / Q000382:microbiology
keywords: GC-O; categorisation task; flash profiling; sensory