Comparison on aroma compounds in Cabernet Sauvignon and Merlot wines from four wine grape-growing regions in China

• Published in: Food research international 2013-05, Vol.51 (2), p.482-489
• Main Authors: Jiang, Bao, Xi, Zhumei, Luo, Meijuan, Zhang, Zhenwen
• Format: Article
• Language: English
• Subjects: Alcohols; Aroma compounds; Biological and medical sciences; China; Esters; ethyl acetate; Fatty acids; Fermented food industries; Food industries; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; grapes; isoamyl alcohol; OAVs; odor compounds; odors; phenylethyl alcohol; Regional; solid phase microextraction; spectroscopy; SPME-GC/MS; Terroir; Vitaceae; Volatile compounds; Wine; Wines; Wines and vinegars
• ISSN: 0963-9969; 1873-7145
• DOI: 10.1016/j.foodres.2013.01.001

In order to elucidate the influence of terroir on wine aroma compounds of Cabernet Sauvignon and Merlot varieties, aroma compounds of two monovarietal wines from the four wine grape-growing regions were investigated for the first time in this research. Aroma compounds of wine were analyzed by solid-phase microextraction with gas chromatography–mass spectrometry (SPME-GC/MS). A total of 58 volatile compounds were identified and quantified in Cabernet Sauvignon and Merlot wines. In the volatiles detected, alcohols formed the most abundant group in the aroma compounds of two monovarietal wines, followed by esters and fatty acids. Cabernet Sauvignon wines from the HBSC region had the highest levels of aroma compounds while Merlot wines had the lowest. According to their odor active values (OAVs), ethyl octanoate, ethyl hexanoate, isoamyl acetate, ethyl acetate, 2-phenylethanol, 3-(methylthio)-1-propanol, and isoamyl alcohol were the impact odorants of two monovarietal wines, showing only quantitative but not qualitative differences in different regional wines. The shape of the OAVs for the HBSC and the HBCL regional Merlot wines is very similar. According to the data analysis of aroma compounds, the volatile compounds can be affected by “terroir” factor, further, the magnitude of the influence by the “terroir” factor on the aroma of young wine could be in relation to grape variety. ► We compared the aroma compounds of two monovarietal wines from different regions. ► The volatile compounds can be affected by “terroir” factor. ► The shape of the OAVs for the HBSC and the HBCL regional Merlot wines is very similar. ► Four esters and three alcohols were the impact odorants of two monovarietal wines.