Volatile compounds of young Cabernet Sauvignon red wine from Changli County (China)

Some 69 volatile compounds of young red wines from Vitis vinifera cv. Cabernet Sauvignon in Changli County (China), were identified by GC–MS. HS-SPME (headspace solid-phase microextraction) was used to extract and concentrate volatile and semi-volatile compounds in the wine. Higher alcohols made up about 46% of the total level of volatiles and this group was mainly composed of isobutyl alcohol, 2-phenyl ethanol, 1-propanol and isopentyl alcohol. Acetates and ethyl esters make up 51% of the total volatiles, of which acetates made up 5% and ethyl esters 46%. Fatty acids made up 1.6% of the total volatiles. Among the small quantity of detected volatiles, there were five terpenes, one norisoprenoid (β-damascenone), seven fatty acid esters of higher alcohols, two carbonyl compounds, one volatile phenol and one sulfur compound. This represent 1.3% of total volatiles. Considering all the volatiles detected, higher alcohols and acetates and ethyl esters are the main contributors to young Cabernet Sauvignon wine in Changli County. Terpenes and β-damascenone also contributed to the overall flavor and aroma of the wine.