Relationship between sensory analysis and near infrared spectroscopy in Australian Riesling and Chardonnay wines

Cozzolino, Daniel, Smyth, Heather E., Lattey, Kate A., Cynkar, Wies, Janik, Les, Dambergs, Robert G., Francis, I. Leigh and Gishen, Mark (2005) Relationship between sensory analysis and near infrared spectroscopy in Australian Riesling and Chardonnay wines. Analytica Chimica Acta, 539 1-2: 341-348. doi:10.1016/j.aca.2005.03.019


Author Cozzolino, Daniel
Smyth, Heather E.
Lattey, Kate A.
Cynkar, Wies
Janik, Les
Dambergs, Robert G.
Francis, I. Leigh
Gishen, Mark
Title Relationship between sensory analysis and near infrared spectroscopy in Australian Riesling and Chardonnay wines
Journal name Analytica Chimica Acta   Check publisher's open access policy
ISSN 0003-2670
1873-4324
Publication date 2005-05-10
Sub-type Article (original research)
DOI 10.1016/j.aca.2005.03.019
Volume 539
Issue 1-2
Start page 341
End page 348
Total pages 8
Place of publication Amsterdam, Netherlands
Publisher Elsevier BV
Language eng
Formatted abstract
The aim of this work was to investigate the relationship between sensory analysis and visible and near infrared spectroscopy in two Australian white wine varieties (namely unwooded Chardonnay and Riesling). A total of 120 samples (2 varieties × 3 replicates × 20 commercial labels) were scanned in transmission mode in the visible and near infrared range (400–2500 nm). For the purposes of this study four aroma descriptors generated from a sensory descriptive analysis study: estery, honey, passionfruit, lemon-citrus and two palate properties:overall flavour and sweetness were selected for investigation. Calibration models between sensory properties and spectra were developed using partial least squares regression (PLS1 and PLS2) with cross validation. The correlation coefficients (Rcal) were greater than 0.70 for estery, lemon and honey, and less than 0.50 for passionfruit, overall flavour and sweetness in both calibration and cross validation. Therefore, this work demonstrates that some relationships between sensory data and both visible and near infrared spectra exists to assess sensory properties in the white wine varieties. Further work will be carried out with a larger set of data including additional sensory properties in different white wine varieties in order to validate the method.
Keyword Sensory properties
Near infrared reflectance
Spectroscopy
Unwooded chardonnay
Q-Index Code C1
Q-Index Status Provisional Code
Institutional Status UQ

Document type: Journal Article
Sub-type: Article (original research)
Collection: Queensland Alliance for Agriculture and Food Innovation
 
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Created: Mon, 07 Mar 2011, 15:25:35 EST