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International Journal of Analytical Chemistry
Volume 2010, Article ID 626298, 5 pages
Research Article

Chromatography-Olfactometry Study of the Aroma of Fino Sherry Wines

Department of Agricultural Chemistry, University of Cordoba, Campus de Rabanales, edificio Marie Curie, 14014 Cordoba, Spain

Received 9 March 2010; Revised 21 May 2010; Accepted 7 June 2010

Academic Editor: Bogusław Buszewski

Copyright © 2010 L. Zea et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


The aroma of Fino sherry wines produced by industrial biological aging for 0, 1.5, 2.5, 4.5, and 6 years in the Montilla-Moriles region (southern Spain) was studied by gas chromatography-olfactometry. The aroma sensations detected by 3 trained sniffers were classified according to their odor descriptors into 8 odorant series (fruity, empyreumatic, chemical, fatty, balsamic, vegetable, floral, and spicy), describing the aroma profile of the studied wines. The results showed 47 detected odors in the unaged wines, 50 in the 1.5-years-old wines and 59, 61 and 69 in the wines aged 2.5, 4.5, and 6 years, respectively. According to the frequency of the perceived aromas, the fruity and empyreumatic series were the most characteristic odorant series. By exception of chemical, floral and balsamic series without changes during aging of the wines, the remainder series increased their participation during the aging, mainly the fruity, empyreumatic, and fatty series.