Sources of polar/water-soluble organic compounds conjunctly with apolar biomarkers were characterized in natural organic matter. This multi-biomarker approach was accomplished by a simple analytical method consisting of extraction with dichloromethane:methanol (2:1, v/v), silylation and analysis by gaschromatography- mass spectrometry (GC-MS). Polar and apolar biomarkers, derived mainly from higher plants and...
Sensory properties of four important volatile sulfur compounds, dimethyl disulfide (DMDS), diethyl disulfide (DEDS), methanethiol (MeSH) and ethanethiol (EtSH), were determined in base Oregon Pinot noir wine in order to understand their impacts on wine aroma. Detection thresholds of these four compounds in base wine were determined first. All four...
It is often perceived that late maturity of grape gives a more complex aroma
profile to Pinot noir wine, however, there is little understanding of the basic flavor
chemistry of grape maturity on wine aroma. The aroma contributing compounds in
Pinot noir were first identified by aroma extract dilution analysis...