Identification of ethyl 2-hydroxy-4-methylpentanoate in red wines, a compound involved in blackberry aroma

► Ethyl 2-hydroxy-4-methylpentanoate identified for the first in red table wines. ► A compound directly associate to “fresh blackberry” note. ► Organoleptic importance of this compound has been highlighted. ► Perceptive interaction with ethyl butanoate was observed.