Identification and quantification of impact aroma compounds in 4 nonfloral Vitis vinifera varieties grapes.
The aroma compounds in grapes of Cabernet gernischt, Cabernet sauvignon, Cabernet franc, and Merlot have been studied by gas chromatography-olfactometry (GC-O). The GC-O study revealed the presence of 58 aroma compounds in which 53 odorants were identified. The most significant odor active volatiles in 4 grape berries were beta-damascenone, hexanal, (Z)-3-hexen-1-ol, (E,Z)-2,6-nonadienal, beta-ionone, and unknown (RI = 1612). The quantification of volatile aroma compounds in grapes was developed using headspace solid phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS). The influences of SPME fiber, extracting temperature, and time on the extraction of volatile compounds in grape were investigated. The aroma compounds in 4 grapes were quantified. According to the odor activity values (OAVs), (E,Z)-2,6-nonadienal (OAV from 334 to 777), beta-damascenone (OAV 245-790), beta-ionone (OAV 97-193), and acetic acid (OAV 7-165) had comparatively high OVA values.
Fan
Wenlai
W
Key Lab. of Industrial Biotechnology, Ministry of Education, Lab. of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan Univ., Wuxi, China.
Xu
Yan
Y
Jiang
Wenguang
W
Li
Jiming
J
D000438:Alcohols; D002264:Carboxylic Acids / Q000032:analysis; D002681:China; D008401:Gas Chromatography-Mass Spectrometry; D006801:Humans; D045792:Norisoprenoids; D009812:Odorants; D013729:Terpenes; D027843:Vitis / Q000145:classification / Q000254:growth & development / Q000502:physiology*; D055549:Volatile Organic Compounds / Q000032:analysis; D014920:Wine
D000438:Alcohols; D002264:Carboxylic Acids; D045792:Norisoprenoids; D013729:Terpenes; D055549:Volatile Organic Compounds