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-Reference-Cited by-同舟云学术

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:2019-06 Issue: Volume:24 Page:103725
ISSN:2352-3409
Container-title:Data in Brief
language:en
Short-container-title:Data in Brief

Author:

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

Funder

Pays de la Loire, Centre, Bretagne, and Bourgogne

Publisher

Elsevier BV

Subject

Multidisciplinary

Reference10 articles.

1. Dataset on the Characterization of the Flavor of Two Red Wine Varieties Using Sensory Descriptive Analysis, Volatile Organic Compounds Quantitative Analysis by GC-MS and Odorant Composition by GC-MS-O;Villière,2018

2. Regression trees and random forests as a tool for identifying the volatile organic compounds implied in the olfactory perception of wines;Vigneau,2015

3. In silico modelling to predict the odor profile of food from its molecular composition using experts' knowledge, fuzzy logic and optimization: application on wines;Roche,2017

4. Exemplarity measurement and estimation of the level of interjudge agreement for two categories of French red wines;Loison;Food Qual. Prefer.,2015

5. ISO 3591:1977/Sensory analysis -- Apparatus -- Wine-tasting glass.

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