Comprehensive sensory and chemical data on the flavor of 16 red wines from two varieties: sensory descriptive analysis, HS-SPME-GC-MS volatile compounds quantitative analysis, and odor-active compounds identification by HS-SPME-GC-MS-O - Institut Agro Dijon Accéder directement au contenu
Article Dans Une Revue (Data Paper) Data in Brief Année : 2019

Comprehensive sensory and chemical data on the flavor of 16 red wines from two varieties: sensory descriptive analysis, HS-SPME-GC-MS volatile compounds quantitative analysis, and odor-active compounds identification by HS-SPME-GC-MS-O

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This paper describes data collected on 2 sets of 8 French red wines from two grape varieties: Pinot Noir (PN) and Cabernet Franc (CF). It provides, for the 16 wines, (i) sensory descriptive data obtained with a trained panel, (ii) volatile organic compounds (VOC) quantification data obtained by Headspace Solid Phase Micro-Extraction - Gas Chromatography - Mass Spectrometry (HS-SPME-GC-MS) and (iii) odor-active compounds identification by Headspace Solid Phase Micro-Extraction - Gas Chromatography - Mass Spectrometry - Olfactometry (HS-SPME-GC-MS-O). The raw data are hosted on an open-access research data repository [1].
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hal-02058685 , version 1 (26-05-2020)

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Angélique Villière, Ronan Symoneaux, David Roche, Aïda Eslami, Carole Prost, et al.. Comprehensive sensory and chemical data on the flavor of 16 red wines from two varieties: sensory descriptive analysis, HS-SPME-GC-MS volatile compounds quantitative analysis, and odor-active compounds identification by HS-SPME-GC-MS-O. Data in Brief, 2019, 24, pp.103725. ⟨10.1016/j.dib.2019.103725⟩. ⟨hal-02058685⟩
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