Identification of Additional Odor-Active Compounds in Pinot noir Wines

Abstract

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.