foods Article Odor Characterization of White Wines Produced from Indigenous Greek Grape Varieties Using the Frequency of Attribute Citation Method with Trained Assessors Evangelia Nanou 1 , Emorfili Mavridou 1 , Fotios S. Milienos 2 , Georgios Papadopoulos 3, Sophie Tempère 4 and Yorgos Kotseridis 1,* 1 Laboratory of Oenology & Alcoholic Drinks (LEAD), Department of Food Science & Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece;
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[email protected] (E.M.) 2 Department of Sociology, Panteion University of Social and Political Sciences, 136 Syngrou Avenue, 17671 Athens, Greece;
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[email protected] 4 Unité de Recherche Oenologie, EA 4577, USC 1366 INRA, ISVV, Université de Bordeaux, Bordeaux INP, F33882 Villenave d’Ornon, France;
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[email protected] Received: 7 August 2020; Accepted: 29 September 2020; Published: 2 October 2020 Abstract: The aim of this study was to investigate the sensory aroma profiles of white wines of the indigenous Greek grape varieties Assyrtiko, Malagousia, Moschofilero, and Roditis. Twenty-three panelists evaluated 17 wines of the aforementioned varieties using the frequency of attribute citation method. Three indices were calculated to assess panel performance in terms of reproducibility. Correspondence analysis and cluster analysis were employed to investigate the sensory space of the wines. Samples of the Roditis variety were characterized mainly by Banana and Vanilla odors; Assyrtiko samples had Earthy, Mushroom, and Nutty odors, as well as Lemon and Honey for some of the samples.