Characterizing the chemical and sensory descriptors of Turkish premium red wines (öküzgözü, boğazkere, Kalecik karasi) according to their regions based on chemometrics data analysis
2017
Darıcı, M.
In this study, chemical composition and sensory descriptors of Kalecik karası (KK), Öküzgözü (OG), Boğazkere (BG) wines belong to different vintages from different geographic regions of Turkey were investigated by instrumental, sensory and chemometric methods. Identification/quantification of aroma compounds, aroma-active compounds and sensory evaluations were carried out by GC/MS/FID, GC-O and DA, respectively. Chemometric methods (PCA, CVA, PLSR) were used for sensory evaluation and for determining the correlation between chemical and sensory data. KK wines were described with red fruit, dry fruit, jam and flower attributes; ÖG wines were described with red, black, dry and spicy attributes and BG wines were describes with black fruit, red fruit, dry fruit and spicy attributes. It was determined that straight and chained ethyl esters of fatty acids (ethyl butyrate, ethyl hexanoate, ethyl decanoate, ethyl octanoate, ethyl-2-metyhl propanate, ethyl-2-methyl butyrate, ethyl-3-methyl butyrate, ethyl-2-OH-4-methyl pentanoate) contribute to red and black fruits aroma in wines with interaction. Sensory perception of wine is complex and includes interaction of volatile and non-volatile compounds. Chemometrics methods are important tools to determine the relations between wine composition and sensory characterization of premium Turkish wines.
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