ODOR ACTIVITY VALUE IN RED WINES AROMA FROM THREE WINE REGIONS IN ROMANIA

Abstract

Four monovarietal red wines from three wine regions in Romania were analysed (Cabernet Sauvignon, Fetească neagră and Pinot noir from two areas in Satu Mare and Fetească neagră and Merlot from Constanța) in a liquid-liquid extraction with dichloromethane by gas chromatography-mass spectrometry (GC–MS). The odor activity value (OAV) was calculated in the 29 aroma compounds identified: 10 alcohols, 11 esters, 5 fatty acids, 1 lactone and 2 other compounds. Wines were differentiated by specific compounds and 22 of the volatile compounds had an OAV>1 (7 alcohols, 9 esters, 5 fatty acids and 1 lactone), significantly contributing to wine aromas. All chemicals changed in the volatile composition: most alcohols and acids increased during ageing, while all esters increased with ageing time. According to their OAVs, aroma strongly influenced the characteristics of the four monovarietal wines.

Keywords

• aroma, esters, alchools, fatty acids, romanian red wines