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J Agric Food Chem

Title:		Comparison of aroma volatiles in commercial Merlot and Cabernet Sauvignon wines using gas chromatography-olfactometry and gas chromatography-mass spectrometry
Author(s):		Gurbuz O; Rouseff JM; Rouseff RL;
Address:		"Citrus Research and Education Center, Institute of Food and Agricultural Sciences, University of Florida, 700 Experiment Station Road, Lake Alfred, Florida 33850, USA"
Journal Title:		J Agric Food Chem
Year:		2006
Volume:		54
Issue:		11
Page Number:		3990 - 3996
DOI:		10.1021/jf053278p
ISSN/ISBN:		0021-8561 (Print) 0021-8561 (Linking)
Abstract:		"Seventy-four aroma active compounds were observed in Merlot and Cabernet Sauvignon wines produced in California and Australia. Volatiles were sampled using solid phase microextraction and analyzed using time-intensity gas chromatography-olfactometry and gas chromatography-mass spectrometry (GC-MS). The most intense odorants were 3-methyl-1-butanol, 3-hydroxy-2-butanone, octanal, ethyl hexanoate, ethyl 2-methylbutanoate, beta-damascenone, 2-methoxyphenol, 4-ethenyl-2-methoxy-phenol, ethyl 3-methylbutanoate, acetic acid, and 2-phenylethanol. Aroma compounds were classified according to their aroma descriptor similarity and summed into nine distinct categories consisting of fruity, sulfury, caramel/cooked, spicy/peppery, floral, earthy, pungent/chemical, woody, and green/vegetative/fatty. Both Merlot and Cabernet Sauvignon wines were characterized by high fruity, caramel, green, and earthy aroma totals. Although there were distinct quantitative differences between Merlot and Cabernet wines, the relative aroma category profiles of the four wines were similar. Of the 66 volatiles identified by GC-MS, 28 were esters and 19 were minor alcohols. Between 81 and 88% of the total MS total ion chromatogram peak areas from each wine type were produced from only eight compounds: ethanol, ethyl octanoate, ethyl decanoate, ethyl acetate, 3-methyl-1-butanol, ethyl hexanoate, diethyl succinate, and 2-phenylethanol. Merlot wines from both Australia and California contained 4-5 times more ethyl octanoate than Cabernet Sauvignon wines from the same sources"
Keywords:		"*Chromatography, Gas *Gas Chromatography-Mass Spectrometry Humans Odorants/*analysis *Smell Volatilization Wine/*analysis;"
Notes:		"MedlineGurbuz, Ozan Rouseff, June M Rouseff, Russell L eng Comparative Study Research Support, Non-U.S. Gov't 2006/05/25 J Agric Food Chem. 2006 May 31; 54(11):3990-6. doi: 10.1021/jf053278p"