Active volatiles of cabernet sauvignon wine from Changli County
نویسندگان
چکیده
This study investigated the contribution of volatile compounds to the overall aroma of Cabernet Sauvignon wines from Changli County (China). Wine samples were collected from vintages from 2000 to 2005. Volatile compounds were extracted by PDMS solid-phase micro-extraction fibers and identified by Gas Chromatography-Mass Spectrometry (GC-MS). A total of 65 volatile compounds were identified and quantified, including higher alcohols, ethyl and acetate esters, and fatty acids. According to their odor active values (OA-Vs), 21 volatile compounds were considered to be the powerful impact odorants of Cabernet Sauvignon wines from Changli. Odor descriptions of impact volatiles suggested Cabernet Sauvignon red wines from Changli County as having a complex aroma, which included not only pleasant floral and fruity odors, but also cheese, clove flavors, and grassy and smoky aromas.
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