CORRELATION BETWEEN FLAVOR PROFILES AND A ROMAGRAMS OF CHARDONNAY BURGUNDY WINES

Authors
SCHLICH P MOIO L
Citation
P. Schlich et L. Moio, CORRELATION BETWEEN FLAVOR PROFILES AND A ROMAGRAMS OF CHARDONNAY BURGUNDY WINES, Sciences des aliments, 14(5), 1994, pp. 609-615
Citations number
NO
Categorie Soggetti
Food Science & Tenology
Journal title
Sciences des aliments → ACNP
ISSN journal
02408813
Volume
14
Issue
5
Year of publication
1994
Pages
609 - 615
Database
ISI
SICI code
0240-8813(1994)14:5<609:CBFPAA>2.0.ZU;2-P
Abstract
The flavor of 7 Chardonnay Burgundy wines, selected for their typicali ty, was described by the frequency of 7 key-attributes given by a pane l of oenologists. An aromatic map of the wines is drawn from correspon dence analysis. The aromagrams of the wines were obtained by sniffing at the end of the gas chromatographic column. They include 32 compound s, each described by an odour attribute. Significant correlations were found between the axes of the aromatic map and 15 compounds.