Resumo

BOTELHO, G.; MENDES-FAIA, A.  e  CLIMACO, M. C.. GC-olfactometry and descriptive sensory analysis in the study of clonal red wines. Ciência Téc. Vitiv. [online]. 2010, vol.25, n.1, pp.15-24. ISSN 0254-0223.

The aroma profiles of five distinct clonal red wines from Aragonez Vitis vinifera L. cultivar were studied by gas chromatography-olfactometry (GC-O) and descriptive sensory analysis. Thirty-two odourant peaks were perceived by the sniffers in at least one of the five clonal wine extracts according to the GC-O posterior intensity method and twenty-nine odourant compounds were identified by gas chromatography-mass spectrometry (GC-MS). The 3-methylbutanoic acid, 2-phenylethanol, 4-vinylguaiacol, furaneol, and homofuraneol were the highest average intensity odourant compounds in all clonal wines. Principal component analysis permitted the establishment of a relationship between the different odourant compound variables and the wines, as well as between the aroma descriptors and the wines. Furthermore, a multiple linear regression model (68.9% explained variance) with a vector grouping 7 odourant compounds associated with aroma defects and a second vector grouping 13 compounds with fruity-sweet descriptors was found. The differentiation of the five clonal wines achieved by GC-O and descriptive sensory analysis revealed that these analyses are complementary.

Palavras-chave : GC-O posterior intensity method; descriptive sensory analysis; clonal wines.

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