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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TitreComprehensive 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
Type de publicationJournal Article
Year of Publication2019
AuteursVilliere A, Symoneaux R, Roche A, Eslami A, Perrot N, Le Fur Y, Prost C, Courcoux P, Vigneau E, Thomas-Danguin T, Guerin L
JournalDATA IN BRIEF
Volume24
Pagination103727
Date PublishedJUN
Type of ArticleArticle; Data Paper
ISSN2352-3409
Mots-clésDescriptive sensory analysis, GC-MS-O, Olfactometry, VOC, wine
Résumé

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]. (C) 2019 The Author(s). Published by Elsevier Inc.
DOI10.1016/j.dib.2019.103725