NEW SENSITIVE METHOD FOR THE EXAMINATION OF THE VOLATILE FLAVOR FRACTION OF CABERNET-SAUVIGNON WINES

A new design of solvent extractor and a new low-temperature, high vacuum, two stage concentrator apparatus were constructed that enabled the quantitative and qualitative examination of trace level concentrations of the volatile flavor components of Vitis vinifera grape musts and wines to be conducted reproducibly. The sensitivity of the new technique, in the ppb range, was demonstrated by the detection and identification of 2-methoxy-3-isobutylpyrazine, an organoleptically significant flavor compound in Cabernet Sauvignon wine for the first time. 2-Hydroxybenzothiazole and ethyl 4-acetyloxybutanoate were also identified for the first time as components in this wine. © 1990.