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Evaluation of a volatile aroma preference of commercial red wines in Korea: Sensory and gas chromatography characterization

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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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Authors and Affiliations

  1. Department of Food Science and Technology, Research Center for Bioresource and Health, Chungbuk National University, Cheongju, Chungbuk, 361-763, Korea

    Ki-Seon Yoo, Ji Eun Kim, Jin Seok Moon, Jee Yun Jung, Ji-Sun Kim & Nam Soo Han

  2. Chungcheongbuk-do Agricultural Research and Extension Services, Ochang, Chungbuk, 363-883, Korea

    Hyang-Sik Yoon

  3. Department of Korean Food Research for Globalization, National Academy of Agricultural Science, Rural Development Administration, Suwon, Gyeonggi, 441-853, Korea

    Hye-Sun Choi

  4. School of Bioscience and Biotechnology, Kangwon National University, Chuncheon, Gyeonggi, 200-701, Korea

    Myoung-Dong Kim

  5. APTechnology Inc., Suwon, Gyeonggi, 443-813, Korea

    Chul Soo Shin

Authors
  1. Ki-Seon Yoo
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  2. Ji Eun Kim
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  3. Jin Seok Moon
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  4. Jee Yun Jung
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  5. Ji-Sun Kim
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  6. Hyang-Sik Yoon
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  7. Hye-Sun Choi
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  8. Myoung-Dong Kim
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  9. Chul Soo Shin
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  10. Nam Soo Han
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Correspondence to Nam Soo Han.

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Yoo, KS., Kim, J.E., Moon, J.S. et al. Evaluation of a volatile aroma preference of commercial red wines in Korea: Sensory and gas chromatography characterization. Food Sci Biotechnol 19, 43–49 (2010). https://doi.org/10.1007/s10068-010-0006-1

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  • DOI: https://doi.org/10.1007/s10068-010-0006-1

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