Ethanol odor threshold value

To estimate the sensory contribution of the 42 odorants to the overall flavor of the wine samples, their OAV s were calculated (Table II). To take into account the influence of ethanol, the odor threshold values of wine odorants were determined in a mixture of water/ethanol (9+1, w/w) and were used to calculate the OAV s for each compound. According to the results in Table A, 4-mercapto-4-methylpentan-2-one, ethyl octanoate, ethyl hexanoate, 3-methylbutyl acetate, ethyl isobutyrate, (E)-fi-damascenone, linalool, cis rose oxide and wine lactone showed the highest OAV s in the Scheurebe wine. With exception of 4-mercapto-4-methylpentan-2-one the above mentioned odorants also showed the highest OAV s in Gewurztraminer wine. Differences in the OAV s of ethyl octanoate, ethyl hexanoate, 3-methylbutyl acetate and ethyl isobutyrate between the two varieties are probably caused by differences in the maturity of the fruit at harvest and/or by the fermentation process. 

The odor activity values (OAV s) were calculated as the ratio of concentration to odor threshold value of the compound in water/ethanol (9+1, w/w). 

---