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

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...

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Detalhes bibliográficos
Publicado no:Data Brief
Main Authors: Villière, Angélique, Symoneaux, Ronan, Roche, Alice, Eslami, Aïda, Perrot, Nathalie, Le Fur, Yves, Prost, Carole, Courcoux, Philippe, Vigneau, Evelyne, Thomas-Danguin, Thierry, Guérin, Laurence
Formato: Artigo
Idioma:Inglês
Publicado em: Elsevier 2019
Assuntos:
Chemistry
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC6468180/
https://ncbi.nlm.nih.gov/pubmed/31016210
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.dib.2019.103725
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