Characterization of Odorants Causing the Hawthorn Aroma in Cabernet Sauvignon Wine by Gas Chromatography-Olfactometry, Quantitation, Aroma Recombination, Omission, and Addition Studies

Abstract

This study aimed to identify the specific odorants contributing to the distinctive hawthorn aroma present in wines, expanding upon previous research on the aroma characteristics of Cabernet Sauvignon wine. By utilization of high-performance liquid chromatography and gas chromatography-olfactory-mass spectrometry, 14 odorants showed a positive correlation with hawthorn aroma characteristics. Among these, ethyl isovalerate, ethyl butanoate, myrcene, and α-terpineol demonstrated the highest correlation coefficients. Further sensory experiments involving recombination, omission, and addition tests confirmed that ester compounds and terpenes were the predominant contributors to the hawthorn aroma in wine. Specifically, ethyl isovalerate, myrcene, and α-terpineol were found to significantly enhance the hawthorn aroma (p < 0.05), while higher concentrations of aldehydes and ketones were observed to diminish the intensity of hawthorn aroma.