## 2 Materials and Methods
### Analysis of Basic Fruit Wine Parameters
#### 2.4.4 Sensory Evaluation  
For sensory evaluation, a trained panel was used. The panel consisted of 15 panellists (11 females, four males). All subjects had been trained and selected according to DIN EN ISO 8586 [28]. In addition, the panellists had long-standing sensory experience on different food matrices. Sensory evaluation was performed in a sensory laboratory under standardised conditions. To sensitize the panellists for the odours that were expected from this study, the subjects were specifically trained on odour active compounds with fruity, green and floral notes. The selection of the compounds was also based on the results from the analysis of the volatilome. All compounds (linalool, phenylethyl alcohol, rose oxide, geranyl alcohol, \(\alpha\)-farnesene, (\(E\)) 2-hexenal, hexyl butanoate, 2-hexen-1-ol, phenyl acetate, hexanol, (\(Z\)) 3-hexenol, \(\beta\)-damascenone, linalool oxide, methyl dihydroasmonate, acetoin, (\(Z\)) 3-hexenal, 2-methyl hexylbutanoate, nonanal, hexyl acetate, 2-ethylhexanol, benzyl alcohol, \(\alpha\)-terpinene, p-cymene, benzaldehyde, bisabolene, phenethyl acetate, \(\beta\)-ionone, geraniol, citronello1, citral; Sigma-Aldrich, Vienna, Austria; purity \(>\) 95%, food grade quality) are registered in the European Union as flavouring compounds and were authorized to be used as food flavourings according to regulation (EU) No 872/2012 at the time of the investigations. Filter strips were dipped into 1% \(v/v\) ethanolic solutions of a single compound and put into transparent covers after ethanol evaporation until sensory evaluation (descriptive analysis) started (13-15 odours presented in one session).  
A list of 28 descriptors was created for the evaluation of the apple wines. The selection of the descriptors was based on descriptive analysis and subsequent discussion of the descriptors for the samples prior to CATA analysis (data not shown). The main attributes were selected and potentially grouped together. The following attributes were used: fresh/fruity, complex fruits, exotic fruits, apple flavour, apple skin, citrus, floral, rose, honey, green/grassy, herbs/spicy, woody, musty, earthy, phenolic, oxidative notes, wine-like, yeast notes, fermentative notes, solvent/pungent, low sweetness, high sweetness, inexpressive/bland, low acidity, high acidity, bitter, tannic, full-bodied.  
The evaluation of the apple wines was designed and carried out using Compusense software (Compusense Inc.; Guelph, ON, Canada). Blind tasting was performed; all samples were coded with random three-digit numbers. Randomisation of the samples was accomplished by using the Latin square design. The apple wine samples (sample amount 70 mL; room temperature) were presented in standard wine tasting glasses with kids. Panellists were asked to open the lids only immediately before the evaluation of the respective sample. The subjects had to evaluate all samples in one session in accordance with the given sample order. For the purpose of quality assurance, one sample was offered in duplicate to evaluate the reproducibility of each single panellist. The attributes were shown on the screen in randomised order and the subjects had to tick on all qualities that applied to the respective sample. Between the evaluation of different samples, the assessors were asked to neutralize the oral cavity with tap water. Results given by single panellists were summarised in a contingency table. These data were statistically processed using correspondence analysis.