Sensory and chemical characterization of dry white wines from Chenin B variety produced in seven protected Designation of Origin in the Loire Valley (France)

Aromatic characterization is a key issue in enhancing knowledge of the sensory properties of Chenin Blanc wines. This better understanding could help producers better manage the type of wine produced. In 2016, 60 commercial wines from seven Protected Designations of Origin (PDOs) were analyzed, combining a sensory profile assessment performed by a trained panel of 15 judges with the analysis of 57 Volatile Organic Compounds (VOCs) using GC-MS. Classical physico-chemical analyses were also conducted. This dataset provides a better understanding of the aromatic characteristics of Chenin Blanc wines from the Loire Valley, helps highlight sensory profiles, and identifies the VOCs responsible for aromatic perception. It consists of four .csv files: one file for the sensory data table, one data file for the physico-chemical data table, a table indicating the origin of the wines (production locations, vintage, anonymized producer), and a metadata table providing details on each variable in the dataset.