%0 Journal Article %A R. Miranda-López %A L. M. Libbey %A B. T. Watson %A M. R. Mcdaniel %T Identification of Additional Odor-Active Compounds in Pinot noir Wines %D 1992 %R 10.5344/ajev.1992.43.1.90 %J American Journal of Enology and Viticulture %P 90-92 %V 43 %N 1 %X 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. %U https://www.ajevonline.org/content/ajev/43/1/90.full.pdf