Twelve Cabernet Sauvignon dry red wines in four regions were evaluated by rapid sensory analysis technology-Napping® and Ultra Flash Profiling (UFP). The sensory data was processed by three multi-variate statistical analysis (Procrustes multiple factor analysis, Indscal model and cluster analysis). The results showed that: wines from different regions had obviously regional and similar aroma characteristics. Three kinds of multi-variate statistical analysis revealed that the Cabernet Sauvignon wines from Jinxi and Yantai had obviously regional characteristics. The wines from Jinxi presented black currant, red fruits and hawthorn odors. The wines from Yantai had significant smoky aroma characteristic. The sensory characteristic for wines from Ningxia and Xinjiang regions exhibited slight differences by different analytical methods. Procrustes multiple factor analysis (PMFA) and cluster analysis suggested that the difference between these two was small, while the Indscal model could distinguish better. In addition, the wines from Ningxia presented the odors of green peppers and sweet spices, while the wines from Xinjiang had more prominent baking, prune and floral aroma. The results indicated that the rapid sensory analysis technology can perform well on sensory evaluation of wine samples.
TIAN Xin
,
ZHANG Huining
,
QI Xinchun
,
XU Yan
,
WANG Dong
,
TANG Ke
. The application of rapid sensory profiling technique in wine aromasensory analysis[J]. Food and Fermentation Industries, 2019
, 45(21)
: 215
-220
.
DOI: 10.13995/j.cnki.11-1802/ts.018601
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