Quantification of Selected Aroma-Active Compounds in Pinot Noir

Effect of grape maturity on aroma-active compounds in Pinot noir wine was investigated using stir bar sorptive extraction−gas chromatograph−mass ...
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J. Agric. Food Chem. 2006, 54, 8567−8573

8567

Quantification of Selected Aroma-Active Compounds in Pinot Noir Wines from Different Grape Maturities YU FANG

AND

MICHAEL C. QIAN*

Department of Food Science and Technology, 100 Wiegand Hall, Oregon State University, Corvallis, Oregon 97331

Effect of grape maturity on aroma-active compounds in Pinot noir wine was investigated using stir bar sorptive extraction-gas chromatograph-mass spectrometry (SBSE-GC-MS). High correlation coefficient (>0.95) and low standard deviation (