TY - JOUR T1 - Characterizing the Chemical and Sensory Profiles of U.S. Cabernet Sauvignon Wines and Blends JF - American Journal of Enology and Viticulture JO - Am. J. Enol. Vitic. DO - 10.5344/ajev.2012.12107 SP - ajev.2012.12107 AU - Anna K. Hjelmeland AU - Ellena S. King AU - Susan E. Ebeler AU - Hildegarde Heymann Y1 - 2012/11/28 UR - http://www.ajevonline.org/content/early/2012/11/28/ajev.2012.12107.abstract N2 - Cabernet Sauvignon is one of the most reputable red grape varieties grown in the US, however limited information is available on the chemical and sensory composition of these wines. The purpose of the study was to develop a rapid, targeted profiling method for measuring volatile compounds with sensory impact in US Cabernet Sauvignon wines and blends. We developed a semi-quantitative, automated headspace solid phase microextraction (HS-SPME) gas chromatography/mass spectrometry (GC-MS) method combined with synchronous Selected Ion Monitoring (SIM)/scan detection to measure 61 volatile compounds. The compounds monitored included grape-derived norisoprenoids and terpenes; fermentation-derived esters, higher alcohols and aldehydes; Brettanomyces-related compounds and oak-derived compounds. Methoxypyrazine was also measured using HS-SPME-GC-MS/MS. Twenty-four commercial US Cabernet Sauvignon varietal and blended wines from severalregions in California and Washington State were selected to encompass a broad range of wine style and were analyzed using the GC methods developed. The results were compared to a descriptive sensory analysis of the wines using 11 trained assessors, to determine the extent to which the chemical analyses could predict sensory profiles. The rapid, targeted profiling method developed was able to predict a number of aroma sensory descriptors. The Cabernet Sauvignon wines and blendsdiffered in their chemical and sensory profiles, and were differentiated in part, as a result of the direct and indirect influences of varying alcohol levels. This work provides the wine industry with the ability to rapidly assess wine volatile composition, to further elucidate the relationships between the chemical compounds and sensory profiles of wines. ER -