Relationship between sensory perception and aroma compounds of monovarietal red wines

One hundred and one volatile compounds, reported in literature as powerful odorants of wine, were quantified in a previous study by Gas Chromatography-Selective Ion Monitoring/Mass Spectrometry (GC-SIM/MS) in Primitivo, Aglianico, Merlot and Cabernet Sauvignon red wines. The quantitative data were correlated with the sensory descriptors generated for the six wines by the multivariate analysis. The results showed a good correlation between the odorants detected and the sensory descriptors. Many compounds were correlated to the sensory descriptor they are associated with in the literature. This procedure can be considered a very useful tool to predict how odorants could affect the sensory perception of wine.