Aroma properties of young Spanish monovarietal white wines: a study using sorting task, list of terms and frequency of citation

By Eva Campo, B. Do, V. Ferreira, Dominique Valentin. 2008

115 citations recorded by the source corpus.

Background and Aims: Little is known about the distinguishing role of variety on the sensory space of commercial white monovarietal Spanish wines. The major aims of the present research were to define the sensory space of these wines and to assess the actual influence of grape variety by means of a two-step sensory methodology. Methods and Results: Similarity between wines was first studied by a sorting task followed by multidimensional scaling analysis. Then, sensory descriptive analysis (DA) based on citation frequencies was performed on individual products. Descriptive data were analysed by correspondence analysis and hierarchical cluster analysis. Verdejo and Sauvignon Blanc were the only varietals similarly perceived and described by the panel, being tropical fruit as their major descriptor. No clear grouping on the basis of grape variety was observed for the rest of the products, which were clustered into three different groups. The first group contained wines with fruity (white fruit), spicy and floral properties, but the two others contained wines defined with untypical and unfavourable descriptors (vegetal, leather, animal, undergrowth). Conclusions: Sorting task coupled with DA based on citation frequencies is a suitable tool to classify samples and finely describe wine aroma. Leaving aside Verdejo and Sauvignon Blanc, grape variety is not a major factor in defining the aroma properties of Spanish commercial wines; some of which develop some unfavourable descriptors. Significance of the Study: The role of neutral varietals to increase the diversity of the sensory space of wines should be revisited

Subfields: Food Science, Plant Science

View Paper: https://www.semanticscholar.org/paper/e58ec2485b66b61ca69e25918c768dc9cd161300

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Citations in the corpus

Emotion responses under evoked consumption contexts: A focus on the consumers’ frequency of product consumption and the stability of responses (2014, methodology): “The results computed using Campo et al. (2008) index were also high (M = 0.”
Invited review Quick and dirty but still pretty good: a review of new descriptive methods in food science (2012, unknown): “FST has also been used to understand how consumers perceive food products such as meat or meatsubstitute products (Hoek et al., 2011), wine (Ballester et al., 2008; Campo et al., 2008) or beer (Lelièvre et al., 2009).”