Correlation Analyses between Price Levels and Aroma Characteristics of Imported Red Wines in China

doi:10.7506/spkx1002-6630-201511007

Abstract

Abstract:

The objective of this study was to assess the relationship between aroma characteristics and price levels of
imported red wines in China. In this study, 673 imported red wines with different price levels were selected. Aroma
characteristics of the wines were described by sensory analysis and standardized using the aroma terms described in a wine
aroma wheel. The frequency of appearance of each aroma term at different price levels was calculated. The aroma terms were
divided into 12 aroma categories. The results obtained from principle component analysis revealed that wines with different
price levels had specific aroma profiles. Additionally, there was a multiple linear relationship between aroma characteristics
and price levels, with the exception of price level higher than 1 400 ￥ (RMB yuan). Partial least square regression was used
to confirm the mathematic relationship between aroma categories and price levels, that is, aroma characteristics from ageing
were positively related to the price, and it was shown that the price level higher than 1 400 ￥ was an outlier.

Key words: imported red wine, price levels, aroma characteristics, principal component analysis (PCA), partial least squares regression (PLSR)

CLC Number:

TS261.4

HU Zhuyun1, WANG Xingchen1, TAO Yongsheng1,2,*, FU Xiaomeng1, ZHANG Fangfang1. Correlation Analyses between Price Levels and Aroma Characteristics of Imported Red Wines in China[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201511007.

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Correlation Analyses between Price Levels and Aroma Characteristics of Imported Red Wines in China

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