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Last Update: 01/31/00

Identification of Volatile Organics In Wines Over Time

INTRODUCTION

The flavor/fragrance qualities of liquid commercial products are greatly dependent on the volatile and semi-volatile organic compounds present both in the liquid matrix and the headspace aroma. These compounds are also used in the manufacturing process to obtain the desired physical properties. Off-odors and unusual taste development may occur in alcoholic beverages, as wines and wine coolers, with increased shelf life once opened or stored at temperatures higher than normal. Problems associated with off-odor/off-taste development are thought to be related to the manufacturer's formulation, interaction of the volatile components with the different types of container lining, or foreign material introduction. Light intensity and temperature are also thought to influence off-odor development. Increased shelf life in varying light and temperature conditions may stimulate oxidative reactions resulting in the degradation of terpenoid compounds. The purpose of this study is to demonstrate the ability of the Short Path Thermal Desorption System in conjunction with Purge and Trap techniques for the flavor profile analysis of wines, wine coolers and consumer beverages, compare the flavor profiles of different manufacturers' brands over time and quantify the volatile organics within these products.

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