Pinot noir character varies significantly with vintage and with maturity within a given vintage. Our objective was to use a gas chromatography-olfactometry technique (Osme) to compare odor profiles of Pinot noir wines from grapes harvested at different maturities, during 1987 and 1988. Odor profiles of Pinot noir wines from those years were very different from each other with only 4 odor-active peaks common to both vintages. Wines made with grapes harvested at the end of the ripening period had more odor-active peaks than wines from earlier harvested fruit. The 1988 wines had more odor-active peaks than the 1987 wines.

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The mandarin industry is generating more waste due to the increasing demand for juice. In this study, extractable and non-extractable phenolics as well as 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS), ferric reducing ability of plasma (FRAP), and oxygen radical absorbance capacity (ORAC) antioxidant activities in Satsuma mandarin waste dried at different temperatures were determined. The amounts of non-extractable total phenols, total flavonoids, and condensed tannins measured in mandarin waste dried at 120 °C were 39.4, 44.3, and 45.6 %, respectively, which were higher than those of fresh-mandarin waste. Dried mandarin waste is rich in extractable and non-extractable hesperidin (259.86 and 182.52 mg/g, respectively) and eriocitrin (85.12 and 197.24 mg/g, respectively), as well as non-extractable gallic acid (36.08 μg/g). The antioxidant capacities of extractable and non-extractable phenolics, from the highest to the lowest, were ABTS > ORAC > DPPH > FRAP and ORAC > ABTS > DPPH > FRAP, respectively. The information reported here may encourage mandarin industry operators to re-evaluate their by-products, extending the application of mandarin fruits and reducing waste.

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