Aroma Wheel

Windows, with tunable optical properties, 23 25. See also Smart windows WindStor system, 25 526 Wind-turbine-generator system electricity produced by, 26 94 Wine Aroma Wheel, 26 325 Wine, 26 295-332, 3 561-562... 

The aroma is divided into first-, second-, and third-tier terms, with the first-tier terms in the center. Examination of the descriptors in the aroma wheel shows that they can be divided into two types, flavors and off-flavors. Thus, it would be more useful to divide the flavor wheel into two tables—one for fla-... 

Pictures have been drawn of the olfactory space for example, the University of California at Davis has produced a fine "Aroma Wheel," that organizes over a hundred different smells around a circle, dividing them into species and superspecies. But the empirical bases and the theoretical foundations of such pictures are very much in question (even when oenological ulterior motive is less obvious). I suspect that that fundamental unclarity is due to the many unresolved questions about the basics of the olfactory sense we do not know whether quality is independent of changes of intensity and again, it is unclear how mixtures of substances are perceived—the nature of the amalgamation, whether there is a cancellation phenomenon, and so forth. 

In an article by Noble et al. (1984), the authors proposed an aroma wheel to standardise the terminology of the aromas of wines and so facilitate the communication among the members of the wine industry. The "Wine Aroma Wheel" provides a graphical representation of the different categories and aromatic components that can be found in the wine. Subsequently, a modified version of the wine aroma wheel (Noble et al., 1987) was constructed in order to clarify and improve the proposed list of standardised terminology. This version has been widely used to describe the flavour profiles of many types of wines in the world. However, many of the descriptive terms for wines on the wheel are not characteristic of sherry wines, for which some are not even listed. For this reason, it is necessary to define a wheel for sherry wines due to the characteristic flavour profile that they present. As far as we are aware, no aroma wheel has been developed for sherry wines. 

The aim of this section is, therefore, to demonstrate a "Sherry Aroma Wheel" (Figure 2) in order to standardise the terminology for the aromatic description of these types of wines. 

Fig. 2. Sherry Aroma Wheel showing the odorant series (OSs), odorant terms and odour descriptors...

As can be seen, at the centre of the wheel are the eight odorant series (OSs) which group the odorant terms that define the flavour profile of these wines fruity, chemical, empyreumatic, spicy, floral, vegetal, balsamic and fatty. By reading outwards first, from the odorant terms to the odour descriptors, a more precise description of the sherry aroma can be offered. 

---