Defining vegetal aromas in Cabernet Sauvignon using sensory and chemical evaluations

• The bell-pepper aroma typical of Cabernet Sauvignon and Sauvignon blanc has been correlated with the corresponding concentration of isobutyl-methoxypyrazine (IBMP). However, the term “vegetal” can include aromas other than bell-pepper. For example, many sulfur-containing compounds can elicit vegetal notes (e.g. asparagus, cooked corn, boxwood, rubber), and so can the norisoprenoid class of compounds (e.g. cut grass). The goal of this study was two-fold: 1) to define the meaning of “vegetal” in quantifiable sensory terms, and 2) to identify the criteria that wine “experts” use to identify a Cabernet Sauvignon wine as “vegetal”.