Evaluation of Headspace Volatiles of Cabernet Sauvignon Wines Sampled by an On-Column Method

Mitsuya Shimoda, Takayuki Shibamoto, Ann C. Noble

Research output: Contribution to journalArticle

39 Citations (Scopus)

Abstract

An on-column method for direct headspace sampling was used to quantify volatiles of 20 1986 Cabernet Sauvignon wines from six regions in Napa Valley, CA. Most of the compounds were products of yeast fermentation, although 1-(1-methylethoxy)butane and 3-propylcyclopentene have not been reported in wine previously. The wines were classified correctly into region by stepwise discriminant analysis using six peaks, while principal component analysis (PCA) of the GC peaks showed some clustering by region. In contrast PCA of sensory ratings of these wines described elsewhere failed to cluster the wines on the basis of origin. Although the headspace method is reproducible and would be useful for analysis of major grape and fermentation volatiles, it cannot detect trace compounds, many of which are significant sensorially.

Original languageEnglish
Pages (from-to)1664-1668
Number of pages5
JournalJournal of Agricultural and Food Chemistry
Volume41
Issue number10
DOIs
Publication statusPublished - Jan 1 1993

Fingerprint

Wine
headspace analysis
wines
Principal Component Analysis
Principal component analysis
Fermentation
principal component analysis
fermentation
methodology
Vitis
Discriminant Analysis
Discriminant analysis
discriminant analysis
Yeast
Cluster Analysis
grapes
valleys
Yeasts
Sampling
yeasts

All Science Journal Classification (ASJC) codes

  • Chemistry(all)
  • Agricultural and Biological Sciences(all)

Cite this

Evaluation of Headspace Volatiles of Cabernet Sauvignon Wines Sampled by an On-Column Method. / Shimoda, Mitsuya; Shibamoto, Takayuki; Noble, Ann C.

In: Journal of Agricultural and Food Chemistry, Vol. 41, No. 10, 01.01.1993, p. 1664-1668.

Research output: Contribution to journalArticle

Shimoda, Mitsuya ; Shibamoto, Takayuki ; Noble, Ann C. / Evaluation of Headspace Volatiles of Cabernet Sauvignon Wines Sampled by an On-Column Method. In: Journal of Agricultural and Food Chemistry. 1993 ; Vol. 41, No. 10. pp. 1664-1668.
@article{5d16f2c1e38044648f97b0e50b4afb4c,
title = "Evaluation of Headspace Volatiles of Cabernet Sauvignon Wines Sampled by an On-Column Method",
abstract = "An on-column method for direct headspace sampling was used to quantify volatiles of 20 1986 Cabernet Sauvignon wines from six regions in Napa Valley, CA. Most of the compounds were products of yeast fermentation, although 1-(1-methylethoxy)butane and 3-propylcyclopentene have not been reported in wine previously. The wines were classified correctly into region by stepwise discriminant analysis using six peaks, while principal component analysis (PCA) of the GC peaks showed some clustering by region. In contrast PCA of sensory ratings of these wines described elsewhere failed to cluster the wines on the basis of origin. Although the headspace method is reproducible and would be useful for analysis of major grape and fermentation volatiles, it cannot detect trace compounds, many of which are significant sensorially.",
author = "Mitsuya Shimoda and Takayuki Shibamoto and Noble, {Ann C.}",
year = "1993",
month = "1",
day = "1",
doi = "10.1021/jf00034a028",
language = "English",
volume = "41",
pages = "1664--1668",
journal = "Journal of Agricultural and Food Chemistry",
issn = "0021-8561",
publisher = "American Chemical Society",
number = "10",

}

TY - JOUR

T1 - Evaluation of Headspace Volatiles of Cabernet Sauvignon Wines Sampled by an On-Column Method

AU - Shimoda, Mitsuya

AU - Shibamoto, Takayuki

AU - Noble, Ann C.

PY - 1993/1/1

Y1 - 1993/1/1

N2 - An on-column method for direct headspace sampling was used to quantify volatiles of 20 1986 Cabernet Sauvignon wines from six regions in Napa Valley, CA. Most of the compounds were products of yeast fermentation, although 1-(1-methylethoxy)butane and 3-propylcyclopentene have not been reported in wine previously. The wines were classified correctly into region by stepwise discriminant analysis using six peaks, while principal component analysis (PCA) of the GC peaks showed some clustering by region. In contrast PCA of sensory ratings of these wines described elsewhere failed to cluster the wines on the basis of origin. Although the headspace method is reproducible and would be useful for analysis of major grape and fermentation volatiles, it cannot detect trace compounds, many of which are significant sensorially.

AB - An on-column method for direct headspace sampling was used to quantify volatiles of 20 1986 Cabernet Sauvignon wines from six regions in Napa Valley, CA. Most of the compounds were products of yeast fermentation, although 1-(1-methylethoxy)butane and 3-propylcyclopentene have not been reported in wine previously. The wines were classified correctly into region by stepwise discriminant analysis using six peaks, while principal component analysis (PCA) of the GC peaks showed some clustering by region. In contrast PCA of sensory ratings of these wines described elsewhere failed to cluster the wines on the basis of origin. Although the headspace method is reproducible and would be useful for analysis of major grape and fermentation volatiles, it cannot detect trace compounds, many of which are significant sensorially.

UR - http://www.scopus.com/inward/record.url?scp=0000023603&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=0000023603&partnerID=8YFLogxK

U2 - 10.1021/jf00034a028

DO - 10.1021/jf00034a028

M3 - Article

AN - SCOPUS:0000023603

VL - 41

SP - 1664

EP - 1668

JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

SN - 0021-8561

IS - 10

ER -