Prediction of the Wine Sensory Properties Related to Grape Variety from Dynamic-Headspace Gas Chromatography−Olfactometry Data

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Abstract
Wine extracts obtained by a dynamic headspace sampling technique were studied by quantitative gas chromatography−olfactometry (GC−O) to determine the aroma profiles of six young monovarietal Spanish white wines. A partial least-square regression study was carried out to look for models relating wine aroma properties with GC−O scores. Models were validated by sensory analysis. Four out of the five most important sensory descriptors were satisfactorily described by a model, and sensory tests confirmed most of the predictions. The main aroma differences between these wines are due to the ratio linalool/3-mercaptohexyl acetate. Floral, sweet, and muscat are positively related to the concentration of linalool and negatively to that of 3-mercaptohexyl acetate. Tropical fruit is related to the wine content in this last odorant. 2-Phenyl acetate, reinforced by other acetates, can also contribute to floral and sweet notes. Alkyl-methoxypyrazines lessen the tropical fruit note, and acetic acid lessens the muscat nuance. Keywords: Aroma; flavor; analysis; sensory profile, PLSR models, GC−olfactometry