Quality Characterizations by the use of GCO – the case of white wine and sparkling white wine, standalone and in combination with caviar

In a project on the development of quality characterization with GCO (Gas Chromatography Olfactometry) methodology on white wine and sparkling white wine standalone samples, and these wine samples in combination with caviar to understand the appreciated flavor pairing of wine and caviar. Four sensory panelists selected according to ISO standard and trained to use the sniffing device connected with a gas chromatograph (GC), their tasks were to analyze odor characteristics and intensity of the separated components from samples being injected in the GC. The aims were to: i) develop the analysis procedure, ii) analyze single samples, plus wine and caviar in combinations and iii) study flavor pairing effects.
The sensory panelists were introduced to the sniffing task, procedure, samples, scale and vocabulary. The samples were white wine (still and sparkling) and black caviar (two varieties). These were analyzed individually and in pairs, all in duplicates.
Results showed agreement amongst the panelists, although some minor differences in vocabulary and intensity occurred. It was observed that some panelists repeatedly identified certain odors that were not detected by the others. As expected, there were some odors identified by the panelists, while the resulting chromatogram did not indicate these. In analogue, some volatiles shown in the chromatogram were not perceived by the panelists. For example, octanoic acid, known to have a slightly rancid odor, could not be identified by any of the panelists.
The samples in pairs in comparison to individual samples showed fewer identified odor components with higher intensities than single samples. Both panelists and chromatogram indicated the same phenomena that flavor pairing gives new experiences based on aroma interactions, as well as indicating that the GCO and sensory procedure worked well. The results are in line with studies pointing out the importance of aromatic and molecular similarities in combined samples.