ABSTRACT This study investigated the contribution of vola-tile compounds to the overall aroma of Cabernet Sauvignon wines from Changli County (China). Wine samples were collected from vintages from 2000 to 2005. Volatile compounds were ex-tracted by PDMS solid-phase micro-extraction fi- bers and identified by Gas Chromatography-Ma- ss Spectrometry (GC-MS). A total of 65 volatile compounds were identified and quantified, in-cluding higher alcohols, ethyl and acetate esters, and fatty acids. According to their odor active values (OA-Vs), 21 volatile compounds were con- sidered to be the powerful impact odorants of Cabernet Sauvignon wines from Changli. Odor descriptions of impact volatiles suggested Cab-ernet Sauvignon red wines from Changli County as having a complex aroma, which included not only pleasant floral and fruity odors, but also cheese, clove flavors, and grassy and smoky aromas.
Cite this paper
nullTao, Y. and Li, H. (2009) Active volatiles of cabernet sauvignon wine from Changli County. Health, 1, 176-182. doi: 10.4236/health.2009.13029.
 H. Guth, (1997) Quantiation and sensory studies of char-acter impact odorants of different white wine varieties. Journal of Agriculture and Food Chemistry, 45, 3027-3032.
H. Li, (2006) Wine Tasting. Beijing, China: China Science Press 29-106.
R. Perestrelo, A. Fernandes, F. F. Albuquerque, J. C. Marques, and J. S. Camara, (2006) Analytical characteriza-tion of the aroma of Tinta Negra Mole red wine: Identifica-tion of the main odorants compounds. Analytica Chimica Acta, 563, 154-164.
H. Li, Y. S.Tao, W. H. Kang, and C. L. Yin, (2006) Wine aroma analytical investigation progress on GC (Review). Journal of Food Science and Biotechnology (China), 25, 99-104.
M. Vilanova, and C. Martinez, (2007) First study of deter-mination of aromatic compounds of red wine from Vitis vinifera CV, Castanal grown in Galicia (NW Spain). Euro-pean Food Research and Technology, 224, 431-436.
Y. Kotseridis and R. Baumes, (2000) Identification of impact odorants in Bordeaux red grape juice, in the com-mercial yeast used for its fermentation, and in the pro-duced wine. Journal of Agriculture and Food Chemistry, 48, 400-406.
R. Lopez, V. Ferreira, P. Hernamdez, and J. F. Cacho, (1999) Identification of impact odorants of young red wines made with Merlot, Cabernet Sauvignon and Gren-ache grape varieties: A comparative study. Journal of the Science of Food and Agriculture, 79, 1461-1467.
V. Ferreira, R. Lopez, and J. F. Cacho, (2000) Quantitative determination of the odorants of young red wines from different grape varieties. Journal of the Science of Food and Agriculture, 80, 1659-1667.
M. Zhang, Q. Xu, C. Duan, and Y. Wu, (2007) Compara-tive study of aromatic compounds in young red wines from Cabernet Sauvignon, Cabernet Franc, and Cabernet Gernischet varieties in China. Journal of Food Science, 72(5), c248-c252.
Y. S. Tao, H. Li, and H. Wang, (2007) Optimization of wine aroma analysis by solid-phase microextraction. Journal of Northwest A & F University: Natural Science Edition, 35(12), 181-185.
O. I. V. (1990) Recueil des methods internationals d’ana-lyse des vins et des mouts. Paris: Office International de la Vigne et du Vin.
V. Ferreira, R. Lopez, A. Escudero, and J. F Cacho, (1998) Quantitative-determination of trace and ultra-trace flavor ac-tive compounds in red wines through Gas-Chromatographic Ion-Trap Mass-Spectrometric analysis of micro-extracts, Journal of Chromatography A, 806, 349-354.
M. O. José, M. A. Isabel, M. P. óscar, S. M. José, and J. A. António, (2004) Characterization and differentiation of five “Vinhos Verdes” grape varieties on the basis of monoterpenic compounds. Analytica Chimica Acta, 513(1), 269-275.
H. Li , Y. S. Tao, H. Wang, and L. Zhang, (2008) Impact odorants of Chardonnay dry white wine from Changli County (China). European Food Research and Technology, 227(1), 287-292.
M. Aznar, R. Lopez, J. Cacho, and V. Ferreira, (2003) Prediction of aged red wine aroma properties from aroma chemical composition, Partial least squares regression models. Journal of Agriculture and Food Chemistry, 51, 2700-2707.
L. Cullere, A. Escudero, J. Cacho, and V. Ferreira, (2004) Gas chromatograpgy-Olfactory and chemical qualitative study of the aroma of six premium quality Spanish aged red wines. Journal of Agriculture and Food Chemistry, 52, 1653-1660.
M. J. Gomez, J. F. Cacho, V. Ferreira, I. M. Vicario, and F. J. Heredia, (2007) Volatile components of Zalema white wines. Food Chemistry, 100, 1464-1473.
R. Lopez, E. Ezpeleta, I. Sanchez, J. Cacho, and V. Ferreira, (2004) Analysis of the aroma intensities of vola-tile compounds released from mild acid hydrolysates of odorless precursors extracted from Tempranillo and Grenache grapes using gas chromatography-olfactometry. Food Chemistry, 88, 95-103.
B. G. Sun and Y. P. Liu, (2004) Food Spice and Flavor Handbook, China Petroleum Press.
R. A. Peinado, J. Moreno, M. Medina, and J. C. Mauricio, (2004) Changes in volatile compounds and aromatic series in sherry wine with high gluconic acid levels subjected to aging by submerged flor yeast cultures. Biotechnology Letters, 26(9), 757-762.
M. Gil, J. M. Cabellos, T. Arroyo, and M. Prodanov, (2006) Characterization of the volatile fraction of young wines from the Denomination of Origin “Vinos de Madrid” (Spain). Analytica Chimica Acta, 563, 145–153.
A. Bertrand, (1981) Formation des substances volatiles au cours de la fermentation alcoolique, Incidence sur la qualit′e du vin. Colloque Soc. Fr. Microbiol., Reims, 252–267.