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

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

doi:10.1016/j.dib.2019.103725

Public

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

Published in Data in Brief • Mar 5, 2019

Authors:

Angélique Villière

Ronan Symoneaux

Alice Roche

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 Head...

Subject

Odor

Flavor

Sensory system

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