Identification of Additional Odor-Active Compounds in Pinot noir Wines

• R. Miranda-López ^[1] ; L. M. Libbey ^[1] ; B. T. Watson ^[1] ; M. R. Mcdaniel ^[1]
  1. [1] Oregon State University

     Oregon State University

     Estados Unidos

     
• Localización: American Journal of Enology and Viticulture, ISSN 0002-9254, Vol. 43, Nº 1, 1992, págs. 90-92
• Idioma: inglés
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• Resumen

  • 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.