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
Affiliations
Angélique Villière
ONIRIS, Nantes-Atlantic College of Veterinary Medicine and Food Science, UMR GEPEA CNRS 6144, BP 82225, F-44307, Nantes, France
Centre des Sciences du Goût et de L'Alimentation, UMR1324 INRA, UMR6265 CNRS, AgroSup Dijon, Université de Bourgogne Franche – Comté, F-21000 Dijon, France
Aïda Eslami
StatSC, Oniris, INRA, 44322 Nantes, France
Nathalie Perrot
Univ Paris Saclay, UMR GMPA, AgroParisTech, INRA, F-78850 Thiverval Grignon, France
Yves Le Fur
Centre des Sciences du Goût et de L'Alimentation, UMR1324 INRA, UMR6265 CNRS, AgroSup Dijon, Université de Bourgogne Franche – Comté, F-21000 Dijon, France
Carole Prost
ONIRIS, Nantes-Atlantic College of Veterinary Medicine and Food Science, UMR GEPEA CNRS 6144, BP 82225, F-44307, Nantes, France
Philippe Courcoux
StatSC, Oniris, INRA, 44322 Nantes, France
Evelyne Vigneau
StatSC, Oniris, INRA, 44322 Nantes, France
Thierry Thomas-Danguin
Centre des Sciences du Goût et de L'Alimentation, UMR1324 INRA, UMR6265 CNRS, AgroSup Dijon, Université de Bourgogne Franche – Comté, F-21000 Dijon, France; Corresponding author.
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: Wine, Descriptive sensory analysis, VOC, Olfactometry, GC-MS-O
