TY - JOUR T1 - Identification of Additional Odor-Active Compounds in Pinot noir Wines JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. SP - 90 LP - 92 DO - 10.5344/ajev.1992.43.1.90 VL - 43 IS - 1 AU - R. Miranda-López AU - L. M. Libbey AU - B. T. Watson AU - M. R. Mcdaniel Y1 - 1992/01/01 UR - http://www.ajevonline.org/content/43/1/90.abstract N2 - 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. ER -