ETHYL ANTHRANILATE, ETHYL CINNAMATE, 2,3-DIHYDROCINNAMATE, AND METHYLANTHRANILATE - 4 IMPORTANT ODORANTS IDENTIFIED IN PINOT-NOIR WINES OFBURGUNDY

Ethyl anthranilate (ethyl 2-aminobenzoate), ethyl cinnamate (ethyl 3-p henyl-2-propenoate), ethyl 2,3-dihydrocinnamate (ethyl 3-phenylpropano ate), and methyl anthranilate (methyl 2-aminobenzoate) were identified , by coupled gas chromatographic-mass spectrometric analysis, as minor constituents in Burgundy Pinot noir wines. The four potent odorants w ere identified in a volatile fraction obtained by adsorption chromatog raphy on silica gel of the total organic extract of wine. The results of gas-chromatography/olfactometry analysis revealed that ethyl anthra nilate was the most intense flavor compound of the isolated fraction a mong the four odorants identified. The second most intense flavor comp ound was ethyl cinnamate, followed by ethyl 2,3-dihydrocinnamate, and finally by methyl anthranilate. Ethyl anthranilate and ethyl 2,3-dihyd rocinnamate were identified for the first time in any wine, and methyl anthranilate, was identified for the first time in a wine produced fr om a Vitis vinifera cultivar, The high olfactometric index found for e thyl cinnamate in the case of Pinot noir wine confirms the importance of this odorant in the wine flavor. The four odorant esters identified can influence the characteristic flavor quality exhibited by Pinot no ir wines of Burgundy.