DETERMINATION OF THE IMPACT OF THE METABOLITES OF SORBIC ACID ON THE ODOR OF A SPOILED RED WINE

Gas chromatography-olfactometry (GCO) was used to produce an odor chromatogram of a spoiled red wine resulting from treatment with potassium sorbate. A model solution was used to determine the retention indices and odor intensities of the metabolites of sorbic acid resulting from bacterial spoilage. By using the odor chromatogram of the model to identify the sorbic acid metabolites in the wine, the impact of these compounds on the wine could be determined. 2-Ethoxyhexa-3,5-diene (geranium), 1-ethoxyhexa-2,4-diene (mint/garlic), and ethyl sorbate (honey/apple) were found to have the greatest impact on the wine odor.