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

Angélique Villière; Ronan Symoneaux; Alice Roche; Aïda Eslami; Nathalie Perrot; Yves Le Fur; Carole Prost; Philippe Courcoux; Evelyne Vigneau; Thierry Thomas-Danguin; Laurence Guérin

doi:10.1016/j.dib.2019.103725

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 Brief. 2019 Mar 6:24:103725. doi: 10.1016/j.dib.2019.103725. eCollection 2019 Jun.

Authors

Affiliations

¹ ONIRIS, Nantes-Atlantic College of Veterinary Medicine and Food Science, UMR GEPEA CNRS 6144, BP 82225, F-44307, Nantes, France.
² USC 1422 GRAPPE, INRA, Ecole Supérieure D'Agricultures, Univ. Bretagne Loire, SFR 4207 QUASAV, SensoVeg, F-49100 Angers, France.
³ Centre des Sciences du Goût et de L'Alimentation, UMR1324 INRA, UMR6265 CNRS, AgroSup Dijon, Université de Bourgogne Franche - Comté, F-21000 Dijon, France.
⁴ StatSC, Oniris, INRA, 44322 Nantes, France.
⁵ Univ Paris Saclay, UMR GMPA, AgroParisTech, INRA, F-78850 Thiverval Grignon, France.
⁶ Inst Francais Vigne & Vin, Unite Vins Innovat Itineraires Terroirs & Acteurs, Amboise, France.

Abstract

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].

Keywords: Descriptive sensory analysis; GC-MS-O; Olfactometry; VOC; Wine.