Volatile Profiling of U.S. Cabernet Sauvignon Wines Using HS-SPME and the Agilent 5975 Series GC/MSD System: Relating the Chemical Profile to Sensory Properties

Significance of the Topic

Chemical profiling of wine volatiles is essential for understanding how specific compounds contribute to aroma, taste and mouthfeel. A targeted, rapid method enables winemakers and researchers to correlate chemical data with sensory attributes, informing quality control, style definition and market positioning of Cabernet Sauvignon wines.

Objectives and Study Overview

The primary aim was to develop a semiquantitative, automated HS-SPME GC/MS method on an Agilent 5975 Series GC/MSD system using synchronous SIM/scan detection. The method targeted 61 volatile compounds in 24 commercial U.S. Cabernet Sauvignon varietal and blended wines. A descriptive sensory analysis with 11 trained assessors evaluated aroma, taste and mouthfeel attributes to establish predictive chemical–sensory relationships.

Methodology and Instrumentation

Wine samples (10 mL) were spiked with internal standard and fortified with NaCl, then equilibrated and sampled using a DVB/CAR/PDMS SPME fiber at 30 °C. Fiber desorption occurred in split mode into a GC oven (40 °C ramping to 240 °C) under helium flow. The MSD operated in synchronous SIM/scan (m/z 40–300) for both confirmation and quantitation of target analytes. Data were processed using ANOVA and multivariate models (PLS2 and PLS1) to link chemical predictors (X variables) to sensory descriptors (Y variables).

Instrumentation

• Agilent 6890 GC with J&W DB-Wax column (30 m×0.25 mm, 0.25 µm)
• Gerstel MPS2 autosampler
• Agilent 5975 Series GC/MSD for SIM/scan acquisition
• Agilent 7000B Triple Quadrupole GC/MS for select analytes (MIBP)
• DVB/CAR/PDMS SPME fiber (2 cm, 23 gauge)

Main Results and Discussion

Multivariate regression revealed that 36 of the 61 volatiles significantly predicted sensory attributes. Key findings include:

• Diacetyl and acetoin correlated with buttery aromas.
• 4-Ethylphenol, 4-ethylguaiacol and a-cedrene linked to barnyard and leathery notes.
• 2-Isobutyl-3-methoxypyrazine (MIBP) associated with vegetal (bell pepper) aroma.
• Esters, terpenes and norisoprenoids (e.g., hexyl acetate, linalool, β-damascenone) drove berry and fresh fruit descriptors.

The model also connected volatile profiles with taste and mouthfeel: higher alcohol wines (14–16 % v/v) exhibited increased bitterness, astringency and burning sensations, while lower alcohol samples (12–14 % v/v) showed elevated sweetness and smoothness. Alcohol level emerged as a dominant factor in differentiating wine style clusters.

Benefits and Practical Applications

This HS-SPME GC/MS method offers a streamlined, cost-effective approach for profiling key aroma and taste compounds without extensive sample preparation or multidimensional instrumentation. It supports rapid quality assessment, style classification and blend optimization in the wine industry.

Future Trends and Applications

Extending the targeted list to sulfur-containing volatiles and other trace compounds will improve sensory predictions. Integration with advanced chemometric tools, machine learning and multidimensional GC could further refine profiling capabilities. Application to additional grape varieties and geographic regions will broaden the method’s utility in viticulture and enology research.

Conclusion

A robust HS-SPME GC/MS profiling workflow was established, linking volatile composition to sensory perception in U.S. Cabernet Sauvignon wines. The approach enables predictive modeling of aroma, taste and mouthfeel, guiding winemaking decisions and market development.

References

• Hjelmeland AK, King ES, Ebeler SE, Heymann H. Characterizing the Chemical and Sensory Profiles of U.S. Cabernet Sauvignon Wines and Blends. American Journal of Enology and Viticulture. 2013;64(2):169–179.
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