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 (