Aroma impact components of Brazilian Cabernet Sauvignon wines using detection frequency analysis (GC–olfactometry)

The aroma profiles of Cabernet Sauvignon wines from a new grape growing region, Santa Catarina State, Brazil, were established for the first time using a Gas-chromatography–olfactometry (GC–O). Two wines were submmited to detection frequency analysis (DFA) (n = 8), one having vegetative characteristics (SJA wine) and one with red fruits and jam aromas (BR wine) in a prior sensory analysis. Fourteen impact aroma descriptors were selected for judging by DFA analysis. Among these, nine compounds were identified using GC–MS, chromatographic retention times and characteristic odours: acetic acid, butyric acid, isovalerianic acid, 2-phenylethanol, methional, 2-methoxy-3-isobutylpyrazine (MIBP), β-damascenone, β-ionone and furaneol. In most, furaneol was associated with jam or caramel aroma by GC–O and its average concentrations in BR wines (252 μg/l) were significantly higher than those in SJA wine (112 μg/l). In contrast, the amount of MIBP, reported as vegetative or bell pepper aroma by GC–O analysis, was much higher in SJA (0.040 μg/l) than BR (0.018 μg/l) wine samples. In the two wines evaluated, β-damascenone was measured at concentrations that are probably responsible for positive fruity notes and by to mask the vegetal aroma of MIBP in BR wine sensory analysis.