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Comparison of aroma volatiles in commercial Merlot and Cabernet Sauvignon wines using gas chromatography-olfactometry and gas chromatography-mass spectrometry.
J Agric Food Chem. 2006 May 31; 54(11):3990-6.JA

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.

Authors+Show Affiliations

Gürbüz O
Citrus Research and Education Center, Institute of Food and Agricultural Sciences, University of Florida, 700 Experiment Station Road, Lake Alfred, Florida 33850, USA.
Rouseff JM
No affiliation info available
Rouseff RL
No affiliation info available

MeSH

Chromatography, GasGas Chromatography-Mass SpectrometryHumansOdorantsSmellVolatilizationWine

Pub Type(s)

Comparative Study
Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

16719525

Citation

Gürbüz, Ozan, et al. "Comparison of Aroma Volatiles in Commercial Merlot and Cabernet Sauvignon Wines Using Gas Chromatography-olfactometry and Gas Chromatography-mass Spectrometry." Journal of Agricultural and Food Chemistry, vol. 54, no. 11, 2006, pp. 3990-6.
Gürbüz O, Rouseff JM, Rouseff RL. Comparison of aroma volatiles in commercial Merlot and Cabernet Sauvignon wines using gas chromatography-olfactometry and gas chromatography-mass spectrometry. J Agric Food Chem. 2006;54(11):3990-6.
Gürbüz, O., Rouseff, J. M., & Rouseff, R. L. (2006). Comparison of aroma volatiles in commercial Merlot and Cabernet Sauvignon wines using gas chromatography-olfactometry and gas chromatography-mass spectrometry. Journal of Agricultural and Food Chemistry, 54(11), 3990-6.
Gürbüz O, Rouseff JM, Rouseff RL. Comparison of Aroma Volatiles in Commercial Merlot and Cabernet Sauvignon Wines Using Gas Chromatography-olfactometry and Gas Chromatography-mass Spectrometry. J Agric Food Chem. 2006 May 31;54(11):3990-6. PubMed PMID: 16719525.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Comparison of aroma volatiles in commercial Merlot and Cabernet Sauvignon wines using gas chromatography-olfactometry and gas chromatography-mass spectrometry. AU - Gürbüz,Ozan, AU - Rouseff,June M, AU - Rouseff,Russell L, PY - 2006/5/25/pubmed PY - 2006/6/30/medline PY - 2006/5/25/entrez SP - 3990 EP - 6 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 54 IS - 11 N2 - 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. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/16719525/Comparison_of_aroma_volatiles_in_commercial_Merlot_and_Cabernet_Sauvignon_wines_using_gas_chromatography_olfactometry_and_gas_chromatography_mass_spectrometry_ DB - PRIME DP - Unbound Medicine ER -