0000000000407798
AUTHOR
Victoire Aubry
Quantitative analysis of new potent flavour compounds in Burgundy pinot noir wines
International audience
Comparison of wine discrimination with orthonasal and retronasal profilings. Application to Burgundy Pinot Noir wines
Two sensory spaces, corresponding to the same wine sample profiled by nose (BN) and profiled by mouth (BM), were compared. The similarity between the two maps of product differences were measured by multivariate analysis, showing a good agreement and comparable product discrimination by the panel in the two modes, slightly in favor of BN discrimination. The superiority of one particular mode was not established from the comparison of individual performances BN versus BM, but differences between panelists and between descriptor use were found. Two-way canonical variate analysis of BN minus BM scores was also performed: the results revealed that panelists had higher influence than products in…
Sensory analysis of Burgundy Pinot noir wines: A comparison of orthonasal and retronasal profiling
Thirty Burgundy Pinot noir wines were evaluated by quantitative descriptive profile by nose (BN) and by mouth (BM) separately, by a trained panel composed of 12 judges. A specific vocabulary of 20 terms was developed. Sensory results were analyzed and compared by univariate and multivariate statistical techniques. Principal component analyses of the mean ratings BN and BM were fairly comparable regarding correlation among variables and the position of the wines. However, five sensory characteristics seem to be more intensely perceived BM, against 6 BN. Panel discrimination of the wines and panel repeatability in the measure were found to be slightly better BN than BM. A further canonical di…
Quantitative determination of potent flavor compounds in Burgundy Pinot noir wines using a stable isotope dilution assay
A specific experimental procedure suitable for the quantification of four esters recently identified in a wine of Vitis vinifera cv. Pinot Noir, ethyl dihydrocinnamate (A), ethyl cinnamate (B), methyl anthranilate (C), and ethyl anthranilate (D), was developed and applied to 33 Burgundy wines (calculated on three replicates). The method, involving a stable isotope dilution assay, allows the determination of concentrations from 0.05 μg L-1, with a repeatability better than 10%. The mean, maximum, and minimum amounts found for the four esters were as follows (in μg L-1): (A) 1.6, 3.2, 0.8; (B) 0.8, 1.6, 0.5; (C) 0.2, 0.6, 0.06; (D) 2.4, 4.8, 0.6. Differences between wines, according to their…