114B-28 |
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Y. Fang and M. C. QIAN. Dept. of Food Science & Technology, Oregon State Univ., 100 Wiegand Hall, Corvallis, OR 97331-6602 Pinot noir wines are known for their spicy and fruity aroma, particularly those of small stone fruits such as cherry, plum, strawberry, blackberry and black currant. With its soft tannins and rich flavors, they are gathering considerable popularity in the United States. Wineries in Oregon reported a total of 427,848 cases of Pinot noir sold in 2001, accounting for 39.6% of the total number of cases sold. The volatile constituents of Pinot noir have been studied by many researchers, however, no complete aroma profile has been done, and the contribution of aroma compounds to the flavor of this wine is still unknown. The objective of this research is to determine the aroma profile in Oregon Pinot noir wine by using a gas chromatography/aroma extract dilution analysis method (GC-AEDA). Pinot noir wines were extracted with diethyl ether-pentane (1:1). The volatiles were distilled with a solvent assist flavor extraction (SAFE) device and concentrated to 15ml. The flavor extracts were further separated into an acid/water-soluble fraction and a neutral/basic fraction. The acid/water-soluble fraction was concentrated to 500ul, while the neutral/basic fraction was concentrated to 200ul. Aroma extract dilution analysis (AEDA) was performed on both fractions. Aroma compounds were identified with gas chromatography/Olfactory and mass spectroscopy. Flavor dilution (FD) factors for the odor active compounds were determined. More than sixty aroma compounds were identified in this study. In the acid/water-soluble fraction, isobutyl alcohol, isoamyle alcohol, isobutyric acid, butyric acid, iso-valeric acid, methionol, phenylethanol and 1-propanol have big aroma contribution as measured by FD factors. And in the neutral/basic fraction, isoamyl acetate, ethyl butyrate, ethyl isobutyrate, ethyl caproate, benzaldehyde and ethyl 3-methylbutyl butanedioate, terpineol, whisky lactone, benzyl acetate, trans-geraniol, nerolidol were the key aroma compounds, which show high FD value. Aroma characters associated with flavor compounds were also discussed. These results will help to understand the contribution of potent aromas to Oregon Pinot noir wines. It provides a baseline for further study of vinicultural practice on wine aroma and quality.
Session 114B, Food Chemistry: Flavor chemistry
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