caa a22 4500 463156099 CHVBK 20180406164734.0 cr unu---uuuuu 170326e20070901xx s 000 0 eng 10.1007/s00217-006-0478-7 doi (NATIONALLICENCE)springer-10.1007/s00217-006-0478-7 Sensory profiling of aroma in Greek dry red wines using rank-rating and monadic scoring related to headspace composition [Elektronische Daten] [Elisabeth Koussissi, Alistair Paterson, John Piggott] Rank-rating and monadic scoring were compared in profiling sensory aroma character of 27 Greek dry red wines with 16 attributes. In parallel wine headspace volatiles were quantified using solid-phase micro-extraction gas chromatography but not identified. In rank-rating, 14 aroma attributes showed discriminations with P<0.05 and 11 P<0.001. In scoring, 6 of 16 attributes showed P<0.05. Principal component analysis (PCA) explained 88% variance in rank-rating data, with six significant components (PCs), in scoring 40% in two PCs. PCA analysis of 83 common flavour volatiles explained 48% variance in six PCs. Partial least-squares regression (PLS1) modelling achieved more and better models for attributes using rank-rating, 8 of 14, than for scoring, 3 of 16; PLS2 explained greater variance in rank-rating. For wine sensory/instrumental correlation studies, rank-rating has distinct advantages over monadic scoring in deciding volatiles contributing to sensory character prior to identification strategies such as HRGC-mass spectrometry. Springer-Verlag, 2006 Chemometrics nationallicence HS-SPME nationallicence Flavour modelling nationallicence Sensory profiling nationallicence PLS regression nationallicence Rank-rating nationallicence PCA : Principal component analysis nationallicence PLS : Partial least-squares nationallicence HS-SPME : Headspace solid-phase micro-extraction nationallicence HRGC : High-resolution gas chromatography nationallicence Koussissi Elisabeth Centre for Food Quality, University of Strathclyde, SIPBS, 204 George Street, G1 1XW, Glasgow, Scotland, UK aut Paterson Alistair Centre for Food Quality, University of Strathclyde, SIPBS, 204 George Street, G1 1XW, Glasgow, Scotland, UK aut Piggott John Centre for Food Quality, University of Strathclyde, SIPBS, 204 George Street, G1 1XW, Glasgow, Scotland, UK aut European Food Research and Technology Springer-Verlag 225/5-6(2007-09-01), 749-756 1438-2377 225:5-6<749 2007 225 217 https://doi.org/10.1007/s00217-006-0478-7 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s00217-006-0478-7 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Koussissi Elisabeth Centre for Food Quality, University of Strathclyde, SIPBS, 204 George Street, G1 1XW, Glasgow, Scotland, UK aut NATIONALLICENCE 700 1- Paterson Alistair Centre for Food Quality, University of Strathclyde, SIPBS, 204 George Street, G1 1XW, Glasgow, Scotland, UK aut NATIONALLICENCE 700 1- Piggott John Centre for Food Quality, University of Strathclyde, SIPBS, 204 George Street, G1 1XW, Glasgow, Scotland, UK aut NATIONALLICENCE 773 0- European Food Research and Technology Springer-Verlag 225/5-6(2007-09-01), 749-756 1438-2377 225:5-6<749 2007 225 217 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer