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

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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Bibliographic Details
Main Authors: Angélique Villière, Ronan Symoneaux, Alice Roche, Aïda Eslami, Nathalie Perrot, Yves Le Fur, Carole Prost, Philippe Courcoux, Evelyne Vigneau, Thierry Thomas-Danguin, Laurence Guérin
Format: Article
Language:English
Published: Elsevier 2019-06-01
Series:Data in Brief
Online Access:http://www.sciencedirect.com/science/article/pii/S2352340919300745

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http://www.sciencedirect.com/science/article/pii/S2352340919300745

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