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

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  • Aroma potentials in early and late maturity Pinot noir grapes were investigated in two consecutive vintages. The grape samples were hydrolyzed under acidic conditions and the released odorants were studied by aroma extract dilution analysis (AEDA). Forty-nine main odor-active compounds were detected in the AEDA. The odorants released with high flavor dilution values were 1-hexanal, β-damascenone, guaiacol and vanillin, together with C₆ aldehydes and alcohols, 4-vinylguaiacol, 4-vinylphenol and 1-octen-3- one. The concentrations of aroma-active compounds were further quantitated. Comparing with early harvest grapes, late harvest grapes released more β-damascenone, vanillin, 4- vinylguaiacol and 4-vinylphenol in both years according to both AEDA and quantitation results, suggesting they were important aroma compounds that contribute to the characteristic of matured Pinot noir grapes.
  • Keywords: AEDA, grape, Pinot noir, GC−Olfactometry, flavor precursor, maturity
  • Keywords: AEDA, grape, Pinot noir, GC−Olfactometry, flavor precursor, maturity
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  • Yuan, F., & Qian, M. C. (2016). Aroma Potential in Early and Late Maturity Pinot noir Grape Evaluated by Aroma Extract Dilution Analysis. Journal of Agricultural and Food Chemistry, 64(2), 443–450. doi:10.1021/acs.jafc.5b04774
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  • 64
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  • 2
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