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Reference samples guide variable selection for correlation of wine sensory and volatile profiling data.

Emma Sherman1, James F Harbertson2, David R Greenwood3

  • 1School of Biological Sciences, University of Auckland, Auckland 1142, New Zealand; The New Zealand Institute for Plant & Food Research Limited, Auckland 1025, New Zealand; West Coast Metabolomics Center, University of California, Davis, CA 95616, USA; Department of Viticulture and Enology, University of California, Davis, CA 95616, USA.

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This study reveals how specific chemical compounds in wine influence its flavor. Analyzing sensory references helped identify key flavor contributors, simplifying wine aroma research.

Keywords:
ChemometricsGCMSPLSRSensory-chemistryVariable selectionWine

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Area of Science:

  • Enology
  • Analytical Chemistry
  • Sensory Science

Background:

  • Wine flavor is linked to volatile compounds, but complex interactions obscure individual contributions.
  • Untargeted chemical analysis and sensory data can help identify key aroma compounds.

Purpose of the Study:

  • To develop and evaluate a novel variable selection method for wine aroma research.
  • To identify groups of volatile compounds contributing to specific wine sensory properties.

Main Methods:

  • Utilized untargeted chemical analysis and descriptive sensory analysis.
  • Employed partial least squares regression modeling.
  • Compared a novel variable selection method using chemically analyzed sensory references against including all variables and analysis of variance.

Main Results:

  • Models using variables from sensory references performed comparably to other methods.
  • The novel approach successfully identified relevant compound groups for further investigation.
  • Synergistic and masking effects in wine flavor were partially unraveled.

Conclusions:

  • Chemically analyzing sensory references is a viable strategy for variable selection in wine aroma research.
  • This method aids in identifying key volatile compounds influencing wine flavor profiles.
  • The approach offers a more focused investigation into wine aroma complexity.