Aroma impact components of Brazilian Cabernet Sauvignon wines using detection frequency analysis (GC-olfactometry)

The aroma profiles of Cabernet Sauvignon wines from a new grape growing region, Santa Catarina State, Brazil, were established for the first time using a Gas-chromatography-olfactometry (GC-O). Two wines were submmited to detection frequency analysis (DFA) (n = 8), one having vegetative characteristics (SJA wine) and one with red fruits and jam aromas (BR wine) in a prior sensory analysis. Fourteen impact aroma descriptors were selected for judging by DFA analysis. Among these, nine compounds were identified using GC-MS, chromatographic retention times and characteristic odours: acetic acid, butyric acid, isovalerianic acid, 2-phenylethanol, methional, 2-methoxy-3-isobutylpyrazine (MIBP), P-damascenone, P-ionone and furaneol. In most, furaneol was associated with jam or caramel aroma by GC-O and its average concentrations in BR wines (252 g/1) were significantly higher than those in SJA wine (112 mu g/1). In contrast, the amount of MIBP, reported as vegetative or bell pepper aroma by GC-O analysis, was much higher in SJA (0.040 mu g/1) than BR (0.018 mu g/1) wine samples. In the two wines evaluated, P-damascenone was measured at concentrations that are probably responsible for positive fruity notes and by to mask the vegetal aroma of MIBP in BR wine sensory analysis. (c) 2007 Elsevier Ltd. All rights reserved.