Relationships between Godello white wine sensory properties and its aromatic fingerprinting obtained by GC–MS

► Sensory and chemical data improved our understanding of the aroma of wines. ► Flavours in Godello wines are ethyl esters and acetates, fatty acids, and terpenes. ► Sensorial descriptors are fruity and floral, together with herbaceous notes. ► PCA identify the volatile compounds and descriptors best discriminating among wines. ► PLS detects correlations between sensory descriptors and volatile compounds. Godello is a traditional white-grape vine grown widely in the Valdeorras area (Northwest Spain) available information about the sensory and chemical characteristics of which is scant. In this work, exploratory research was conducted with a view to correlate the results of instrumental analyses of the aroma compounds in Godello wine and their sensory perception. Principal Component Analysis (PCA) and Partial Least Squares Regression (PLS) were the multivariate data analysis methods selected. PCA showed the distribution of the Godello wines based on volatile compounds with Odour Activity Values (OAV) higher or near-unity and sensory characteristics, and PLS exposed relationships between sensory descriptors and volatile compounds, in the wines. The compounds that mostly contributed to the flavour of Godello wines were those conferring a fruity (ethyl esters and acetates, accounting 55.1% of total OAV), spicy (fatty acids, 35.3%) or floral aroma (terpenes, 3.1%) based on instrumental analysis. In sensory analysis the descriptors with the highest intensity percent were fruity and floral aromas (floral, apple and citrus), together with herbaceous notes.