Aroma Potential in Early- and Late-Maturity Pinot noir Grapes Evaluated by Aroma Extract Dilution Analysis

• DOI: 10.1021/acs.jafc.5b04774
• Publication Date: 2015-12-24T11:09:05Z
• Authors: Fang Yuan; Michael C. Qian
• Keywords: Guaiacol; Dilution

Aroma potentials in early and late maturity Pinot noir grapes were investigated two consecutive vintages. The grape samples hydrolyzed under acidic conditions, the released odorants studied by aroma extract dilution analysis (AEDA). Forty-nine main odor-active compounds detected AEDA. with high flavor values 1-hexanal, β-damascenone, guaiacol, vanillin, together C6-aldehydes -alcohols, 4-vinylguaiacol, 4-vinylphenol, 1-octen-3-one. concentrations of aroma-active further quantitated. Compared harvest grapes, more 4-vinylphenol both years according to AEDA quantitation results, suggesting they important that contribute characteristic matured grapes.