Prediction of the wine sensory properties related to grape variety from dynamic-headspace gas chromatography-olfactometry data

J Agric Food Chem. 2005 Jul 13;53(14):5682-90. doi: 10.1021/jf047870a.


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.

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Acyclic Monoterpenes
  • Adult
  • Chromatography, Gas / methods*
  • Female
  • Fruit / chemistry
  • Fruit / classification*
  • Humans
  • Male
  • Monoterpenes / analysis
  • Odorants / analysis*
  • Phenylacetates / analysis
  • Smell*
  • Species Specificity
  • Vitis / chemistry
  • Vitis / classification*
  • Wine / analysis*


  • Acyclic Monoterpenes
  • Monoterpenes
  • Phenylacetates
  • linalool
  • phenylacetic acid