ArticleFoods (Basel, Switzerland)2020
Odor Characterization of White Wines Produced from Indigenous Greek Grape Varieties Using the Frequency of Attribute Citation Method with Trained Assessors.
Article in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 citing papers in PubMed.
- Definition of a sensory lexicon and development of sensory wheels of eighteen monovarietal Italian white wines.Journal of the science of food and agriculture · 2026Article
- Proposed SmartBarrel System for Monitoring and Assessment of Wine Fermentation Processes Using IoT Nose and Tongue Devices.Sensors (Basel, Switzerland) · 2025Article
- A chromatographic approach for investigating the proliferation ability of nativeFrontiers in fungal biology · 2025Article
- Spatiotemporal Dynamics of Assyrtiko Grape Microbiota.Microorganisms · 2024Article
- Chemical and Sensory Characterization of Xinomavro Red Wine Using Grapes from Protected Designations of Northern Greece.Molecules (Basel, Switzerland) · 2023Article
- Characterization of key odor-active compounds in Chinese Dornfelder wine and its regional variations by application of molecular sensory science approaches.Food chemistry: X · 2023Article
- Describing the Sensory Complexity of Italian Wines: Application of the Rate-All-That-Apply (RATA) Method.Foods (Basel, Switzerland) · 2022Article
- The Sensory Space of Wines: From Concept to Evaluation and Description. A Review.Foods (Basel, Switzerland) · 2021Review
- Sensory and Volatile Flavor Analysis of Beverages.Foods (Basel, Switzerland) · 2021Article
- Impact of tannin addition on the antioxidant activity and sensory character of Malagousia white wine.Current research in food science · 2021Article
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Authors and funding
6 authors.
Funding
Abstract
The aim of this study was to investigate the sensory aroma profiles of white wines of the indigenous Greek grape varieties Assyrtiko, Malagousia, Moschofilero, and Roditis. Twenty-three panelists evaluated 17 wines of the aforementioned varieties using the frequency of attribute citation method. Three indices were calculated to assess panel performance in terms of reproducibility. Correspondence analysis and cluster analysis were employed to investigate the sensory space of the wines. Samples of the Roditis variety were characterized mainly by Banana and Vanilla odors; Assyrtiko samples had Earthy, Mushroom, and Nutty odors, as well as Lemon and Honey for some of the samples. Malagousia wines were described as having Lemon, Grapefruit, and Citrus blossom character, and they shared some descriptors with Assyrtiko wines, such as Mushroom and Earthy, and some with Moschofilero samples, i.e., floral and citrus notes. All Moschofilero wines exhibited a floral odor profile: specifically, Rose, Jasmine, or more Citrus blossom-like. Moreover, some Moschofilero samples also revealed a Grapefruit, Lemon, and/or Earthy character, while others expressed Honey notes. In conclusion, despite common characteristics found within varieties, some samples of different varieties exhibited overlapping profiles, and in some cases, samples of the same variety were quite different from each other.
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