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Am. J. Enol. Vitic. 43:1:90-92 (1992)
Copyright © 1992 by the American Society for Enology and Viticulture.
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Identification of Additional Odor-Active Compounds in Pinot noir Wines

R. Miranda-López 1, L. M. Libbey 1, B. T. Watson 1, and M. R. Mcdaniel 1

1 Department of Food Science and Technology, Wiegand Hall, Oregon State University, Corvallis, OR 97331-6602.

Pinot noir wines from Oregon were extracted with Freon 113 for GC-MS-DS analysis. The presence of several new odor-active compounds was revealed in Pinot noir wine. Ethyl and methyl vanillate, acetovanillone, and methionol were identified. Isovaleric, hexanoic, octanoic, decanoic, and tridecanoic fatty acids were also identified. These odor-active compounds probably influence the flavor of the wine.

Key words: red wine, Pinot noir, flavor chemistry, GC-MS, Osme, GC-O, odor-active compounds

Submitted on June 11, 1991






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Copyright © 1992 by the American Society for Enology and Viticulture.