Ki-Seon Yoo, Ji Eun Kim, Jin Seok Moon, Jee Yun Jung, Ji-Sun Kim, Hyang-Sik Yoon, Hye-Sun Choi, Myoung-Dong Kim, Chul Soo Shin, Nam Soo Han
Abstract
The aim of this study was to elucidate the Korean consumers’ aroma preference on wines. For this, a sensory test on 6 commercial red wines (5 imported and 1 domestic) was conducted by 250 panels and the volatile compounds of those wines were analyzed by gas chromatography-mass spectrometry. Sample 1 obtained the highest mean aroma acceptability score and analysis of volatile compounds revealed that it retained many kinds of esters and alcohols compared to other wines (including 2 acetate esters, 6 ethyl esters, 3 other esters, and 5 alcohols, mostly giving fruity aroma). Sample 1 was made by blending 2 varieties of grapes and this brewing technology might give a preferred aroma balance. The domestic wine, sample 2, made of ‘Campbell Early’ grape earned relatively higher acceptability score (2nd ranked), being considered its strong grape aroma. In the lower score group, higher concentrations of isoamyl alcohol, 1-isothiocyanto-propane, and volatile phenol were detected and their strong grassy or fatty odor might affect the lower sensory result. Strategies for production of consumer-preferred wines were suggested.
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Keywords:wine,volatile compound,sensory test,‘Cabernet Sauvignon’,‘Campbell Early’.
