Aroma Glycosides in Grapes and Wine.
The major aroma components in grapes and wine include free volatile compounds and glycosidic nonvolatile compounds. The latter group of compounds is more than 10 times abundant of the former, and constitutes a big aroma reserve in grapes and wine. This review summarizes the research results obtained recently for the identification of aroma glycosides in grapes and wine, including grape glycoside structures, differences in aroma glycosides among grape varieties, hydrolysis mechanisms, and the factors that influence them. It also presents the analytical techniques used to identify the glycosidic aroma precursors. The operational strategies, challenges, and improvements of each step encountered in the analysis of glycosidic aroma precursors are described. This review intends to provide a convenient reference for researchers interested in the methods used for the determination of the aroma glucosides composition and the recognition of their chemical structures.
College of Enology, Northwest A&F Univ., Yangling, Shaanxi, 712100, China.
Jibin
J
Liu
College of Enology, Northwest A&F Univ., Yangling, Shaanxi, 712100, China.
Xiao-Lin
XL
Zhu
College of Enology, Northwest A&F Univ., Yangling, Shaanxi, 712100, China.|Dept. of Human Nutrition, The Univ. of Agriculture Peshawar, Peshawar, 25000, Pakistan.
Niamat
N
Ullah
College of Enology, Northwest A&F Univ., Yangling, Shaanxi, 712100, China.|Shaanxi Engineering Research Center for Viti-Viniculture, Yangling, Shaanxi, 712100, China.
Yong-Sheng
YS
Tao
D006027:Glycosides / Q000032:analysis*; D006801:Humans; D012903:Smell; D027843:Vitis / Q000737:chemistry*; D055549:Volatile Organic Compounds / Q000737:chemistry*; D014920:Wine / Q000032:analysis*
D006027:Glycosides; D055549:Volatile Organic Compounds
analytical technique; aroma glycoside; grape; wine