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Volatile Compound and Sensory Analysis for the Characterization of an Italian White Wine from “Inzolia” Grapes

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Abstract

The research evidences the importance of linking chemical and sensory data for the wine characterization; in particular, the Italian white wine made from Inzolia grapes has been considered. Inzolia is one of the most widespread native white grapes in Sicily (Italy), and wine samples from two different areas (Monreale and Sambuca di Sicilia) have been analyzed. A headspace solid-phase microextraction/gas chromatography–mass spectroscopy method has been developed, and 56 volatile components, esters, fatty acids, alcohols, and terpenes have been identified; the method allows also the quantification of the main components, namely, ethyl octanoate (banana, fruit, fat) (257.2–541.6 mg/l) and ethyl decanoate (fruity, oily, floral; 171.8–272.0 mg/l). A good repeatability in terms of retention times and peak areas resulted. Sensory analysis was performed by ten trained judges that evaluated eight attributes: two referring to appearance (yellow color and yellow reflex), four referring to aroma (fruity, banana, ripened apple, and floral), and two referring to oral perception (acid and pungent). The volatile constituents and the aroma sensory attributes were in agreement.

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Authors and Affiliations

  1. Dipartimento di Chimica Organica e Biologica, Università di Messina, salita Sperone 31, 98168, Messina, Italy

    Antonella Verzera, Marisa Ziino, Vincenza Romeo & Concetta Condurso

  2. DOFATA, Università di Catania, via S. Sofia 98, 95124, Catania, Italy

    Antonello Scacco, Carmela Maria Lanza & Agata Mazzaglia

Authors
  1. Antonella Verzera
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  2. Marisa Ziino
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  3. Antonello Scacco
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  4. Carmela Maria Lanza
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  5. Agata Mazzaglia
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  6. Vincenza Romeo
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  7. Concetta Condurso
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Correspondence to Antonella Verzera.

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Verzera, A., Ziino, M., Scacco, A. et al. Volatile Compound and Sensory Analysis for the Characterization of an Italian White Wine from “Inzolia” Grapes. Food Anal. Methods 1, 144–151 (2008). https://doi.org/10.1007/s12161-008-9027-2

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  • DOI: https://doi.org/10.1007/s12161-008-9027-2

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