CLM-GRAPE-001 · VERIFIED

Impact odorants of red grape juice

Aroma extract dilution analysis of Cabernet Sauvignon grape juice found 3-(methylsulfanyl)propanal, (E,Z)-nona-2,6-dienal and decanal to have the highest flavour dilution factors among its impact odorants.

SCOPE

Juice of one Bordeaux red grape variety (Cabernet Sauvignon); the study also covers Cabernet Sauvignon and Merlot wines and the yeast used for fermentation.

SUPPORT CHECK

The statement the claim rests on was found word for word in the abstract fetched from the named service, and an editor read the full abstract against every part of the claim. Abstract from Europe PMC (ebi.ac.uk/europepmc), check run 37117031550.

LIFECYCLE

active · reviewed 2026-10-02 · corrections 0

CANONICAL PROFILES1

GrapeSB-0153↗

SUPPORTING SOURCES1

VERIFIEDPRIMARY

Identification of Impact Odorants in Bordeaux Red Grape Juice, in the Commercial Yeast Used for Its Fermentation, and in the Produced Wine

Yorgos Kotseridis & Raymond Baumes

Journal of Agricultural and Food Chemistry

2000-01-21DOI 10.1021/jf990565i

Registry record ↗External source ↗

Permanent identifier smellbook:claim:impact-odorants-of-red-grape-juice · Graph record (JSON)

Dataset history In the SmellBook dataset since Strategy Phase 389.