title: Bound aroma compounds of Gual and Listán blanco grape varieties and their influence in the elaborated wines.
abstract: Listán blanco and Gual are two white grape varieties grown in Spain (Canary Islands) and Gual is also grown in Portugal (Madeira Island). Wine quality could be improved by exploiting the varietal characteristics present in grapes as aroma precursors. At the present time, the enologic potential of these varieties has not yet been studied. Aroma precursors in musts and skins, and free volatiles in wines were determined in samples of both varieties. Aroma precursors of must and skins were isolated by absorption on XAD-2 resin and the aglycone liberated by means of acid hydrolysis. Free volatiles from wines and from aroma precursors were extracted with dichloromethane and then analysed by gas chromatography-mass spectrometry (GC-MS). Among the aroma precursors analysed, only α-terpineol, linalool and linalool oxides, 4-allyl-2,6-dimethoxyphenol, 2-methoxy-4-vinylphenol, 4-hydroxybenzaldehyde, vanillin and benzyl alcohol showed contents in grapes comparable to the levels observed in wine volatile compounds.
authors.affiliation: Department of Analytical Chemistry, Nutrition and Food Science, Faculty of Chemistry, University of La Laguna, 38201 Tenerife, Spain.
authors.forename: Juan J
authors.initials: JJ
authors.lastname: Rodríguez-Bencomo
authors.affiliation: Department of Analytical Chemistry, Nutrition and Food Science, Faculty of Chemistry, University of La Laguna, 38201 Tenerife, Spain.
authors.forename: Héctor M
authors.initials: HM
authors.lastname: Cabrera-Valido
authors.affiliation: Department of Analytical Chemistry, Nutrition and Food Science, Faculty of Chemistry, University of La Laguna, 38201 Tenerife, Spain. Electronic address: jperez@ull.es.
authors.forename: Juan P
authors.initials: JP
authors.lastname: Pérez-Trujillo
authors.affiliation: Department of Analytical Chemistry, Faculty of Sciences, University of Zaragoza, 50009 Zaragoza, Spain.
authors.forename: Juan
authors.initials: J
authors.lastname: Cacho
keywords: Aroma precursors; GC; GC–MS; Gual; Listán blanco; Odour activity value; Volatile compounds; Wine