PT  - JOURNAL ARTICLE
AU  - R. Miranda-López
AU  - L. M. Libbey
AU  - B. T. Watson
AU  - M. R. Mcdaniel
TI  - Identification of Additional Odor-Active Compounds in Pinot noir Wines
AID  - 10.5344/ajev.1992.43.1.90
DP  - 1992 Jan 01
TA  - American Journal of Enology and Viticulture
PG  - 90--92
VI  - 43
IP  - 1
4099  - http://www.ajevonline.org/content/43/1/90.short
4100  - http://www.ajevonline.org/content/43/1/90.full
SO  - Am J Enol Vitic.1992 Jan 01; 43
AB  - 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.