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2.3.6. Odor Activity Value (OAV) Calculation

WC Weiyu Cao
NS Nan Shu
JW Jinli Wen
YY Yiming Yang
YJ Yuning Jin
WL Wenpeng Lu
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The contribution of the overall aroma of wine is evaluated using the odor activity value (OAV). The OAV is calculated by dividing the concentration of volatile compounds by the odor threshold (OT). Volatile compounds with an OAV > 1 are considered to be aromatically active and play an essential role in developing the wine’s aromatic profile.

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