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The Strathprints institutional repository is a digital archive of University of Strathclyde research outputs.

Strathprints serves world leading Open Access research by the University of Strathclyde, including research by the Strathclyde Institute of Pharmacy and Biomedical Sciences (SIPBS), where research centres such as the Industrial Biotechnology Innovation Centre (IBioIC), the Cancer Research UK Formulation Unit, SeaBioTech and the Centre for Biophotonics are based.

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Sensory profiling of aroma in Greek dry red wines using rank-rating and monadic scoring related to headspace composition

Koussissi, E. and Paterson, A. and Piggott, J.R. (2007) Sensory profiling of aroma in Greek dry red wines using rank-rating and monadic scoring related to headspace composition. European Food Research and Technology, 225 (5-6). pp. 749-756. ISSN 1438-2377

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Abstract

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.