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R. Lopez, E. Ezpeleta, I. Sanchez, J. Cacho, and V. Ferreira, (2004) Analysis of the aroma intensities of vola-tile compounds released from mild acid hydrolysates of odorless precursors extracted from Tempranillo and Grenache grapes using gas chromatography-olfactometry. Food Chemistry, 88, 95-103.

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• TITLE: Active volatiles of cabernet sauvignon wine from Changli County

  AUTHORS: Yong-Sheng Tao, Hua Li

  KEYWORDS: Cabernet Sauvignon; Red wine; Aroma compounds; OAV; GC-MS

  JOURNAL NAME: Health, Vol.1 No.3, December 1, 2009

  ABSTRACT: This study investigated the contribution of vola-tile 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 ex-tracted by PDMS solid-phase micro-extraction fi- bers and identified by Gas Chromatography-Ma- ss Spectrometry (GC-MS). A total of 65 volatile compounds were identified and quantified, in-cluding higher alcohols, ethyl and acetate esters, and fatty acids. According to their odor active values (OA-Vs), 21 volatile compounds were con- sidered to be the powerful impact odorants of Cabernet Sauvignon wines from Changli. Odor descriptions of impact volatiles suggested Cab-ernet 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.