0000000000672713
AUTHOR
Jean Blanquet
Computerized delimitation of odorant areas in gas-chromatography-olfactometry by kernel density estimation: Data processing on French white wines
International audience; GC-O using the detection frequency method gives a list of odor events (OEs) where each OE is described by a linear retention index (LRI) and by the aromatic descriptor given by a human assessor. The aim of the experimenter is to gather OEs in a total olfactogram on which he tries to delimit odorant areas (OAs), then to compute each detection frequency. This paper proposes a computerized mathematical method based on kernel density estimation that makes up the total olfactogram as continuous and differentiable function from the OEs LRI only. The corresponding curve looks like a chromatogram, the peaks of which are potential OAs. The limits of an OA are the LRI of the t…
A new approach to examine the relationships between sensory and gas chromatography-olfactometry data using generalized procrustes analysis applied to six French Chardonnay wines
Six French Chardonnay wines were submitted to both sensory and combined headspace/gas chromatography-olfactometry analyses. The detection frequencies allowed five hierarchical levels to be distinguished: P25, the odorant areas (OAs) having a detection frequencyor =25% (the complete olfactogram without the odor noise); P40,or =40%; P55,or =55%; P70,or =70%; and P85,or =85%. Moreover, the detection frequencies were analyzed to distinguish 21 discriminative OAs. Wines tested by sensory analysis and the headspace samples analyzed by gas chromatography-olfactometry (GC-O) were described by a heterogeneous vocabulary distributed into nine overall classes of descriptors. The new statistical treatm…
Sensory methodology developed for the investigation of sciaccarello wine concept
<p style="text-align: justify;">The aim of the present work was to underline the existence of a sensory space relevant to Sciaccarello wines. Twenty-eight wines were selected for viticultural and enological characteristics, using 1/2 Sciaccarello/Non- Sciaccarello ratio. Sensory analyses (orthonasal then overall perceptions) were performed with a panel composed of seventeen judges. All of the judges were experienced in Sciaccarello wines knowledge. Statistical treatment by PCA was first carried out to display the consensus between the assessors. ANOVA was performed to discriminate accurate and inaccurate examples of Sciaccarello wines. This study demonstrated the existence of the sens…