Aromatic composition of the Vitis vinifera grape Albariño

Diéguez, Sandra Cortés; Lois, L; Gómez, Elena; Peña, M. L. Gil de la

doi:10.1016/s0023-6438(03)00064-1

Cited by 65 publications

(50 citation statements)

References 5 publications

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“…As in many food products, grape and wine aroma is influenced by the action of hundreds of VOCs and SVOCs belonging to different chemical groups, namely mono and sesquiterpenoids, C 13 norisoprenoids, alcohols, acids, carbonyl compounds, sulphur compounds, pyrazines, among others [3][4][5]. They have a considerable influence on the sensorial complexity of grapes, and consequently of juices and wines covering a wide range of polarities, volatilities, and concentrations.…”

Section: Introductionmentioning

confidence: 99%

Optimisation of solid-phase microextraction combined with gas chromatography–mass spectrometry based methodology to establish the global volatile signature in pulp and skin of Vitis vinifera L. grape varieties

Perestrelo

Barros

Rocha

2011

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a b s t r a c tThe volatiles (VOCs) and semi-volatile organic compounds (SVOCs) responsible for aroma are mainly present in skin of grape varieties. Thus, the present investigation is directed towards the optimisation of a solvent free methodology based on headspace-solid-phase microextraction (HS-SPME) combined with gas chromatography-quadrupole mass spectrometry (GC-qMS) in order to establish the global volatile composition in pulp and skin of Bual and Bastardo Vitis vinifera L. varieties. A deep study on the extraction-influencing parameters was performed, and the best results, expressed as GC peak area, number of identified compounds and reproducibility, were obtained using 4 g of sample homogenised in 5 mL of ultra-pure Milli-Q water in a 20 mL glass vial with addition of 2 g of sodium chloride (NaCl). A divinylbenzene/carboxen/polydimethylsiloxane fibre was selected for extraction at 60 • C for 45 min under continuous stirring at 800 rpm. More than 100 VOCs and SVOCs, including 27 monoterpenoids, 27 sesquiterpenoids, 21 carbonyl compounds, 17 alcohols (from which 2 aromatics), 10 C 13 norisoprenoids and 5 acids were identified. The results showed that, for both grape varieties, the levels and number of volatiles in skin were considerably higher than those observed in pulp. According to the data obtained by principal component analysis (PCA), the establishment of the global volatile signature of grape and the relationship between different part of grapes-pulp and skin, may be an useful tool to winemaker decision to define the vinification procedures that improves the organoleptic characteristics of the corresponding wines and consequently contributed to an economic valorization and consumer acceptance.

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Section: Introductionmentioning

confidence: 99%

Optimisation of solid-phase microextraction combined with gas chromatography–mass spectrometry based methodology to establish the global volatile signature in pulp and skin of Vitis vinifera L. grape varieties

Perestrelo

Barros

Rocha

2011

Talanta

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“…It can be seen that the total concentration of terpenes + C 13 norisoprenoid compounds in the bound forms was always higher than that of the free forms in all studied wines, as would correspond to a quality variety (Diéguez et al, 2003). All of the terpene compounds present in wines were found in low concentrations as expected for a neutral grape variety and some of these compounds -terpineol, trans-linalool oxide (furanoid), cis-linalool oxide (furanoid), cis-linalool oxide (pyranoid), nerol and geranic acid were not present in the free fraction of wines.…”

Section: Bound Aroma Compounds Enzymatically Released Of the Winesmentioning

confidence: 76%

The Aroma of Rojal Red Wines from La Mancha Region – Determination of Key Odorants

Sánchez‐Palomo¹,

García‐Carpintero²,

Gallego³

et al. 2012

Gas Chromatography in Plant Science, Wine Technology, Toxicology and Some Specific Applications

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“…For this reason the enzymatic hydrolysis of glycosidic extract using an enzyme with ␤-glucosidase activity, ProZym M was chosen. The ability of the enzyme with ␤-glucosidase activity to release the aglycone from grapes has been previously described [6,10,22,23].…”

Section: Acid Vs Enzymatic Hydrolysismentioning

confidence: 99%

“…The hydrolytically released components are generally present in trace amounts, therefore a previous extraction and concentration step of is required. Several techniques have been proposed to extract glycosidically linked components from grape [3,[6][7][8]10,11,[16][17][18][19][20][21], wines [3,17,20,[22][23][24], and fruits [25][26][27]. Most of these studies applied conventional techniques based on solid-phase extraction (SPE), either in Amberlite XAD-2 polymeric sorbents [6,7,11,16,18,21,[25][26][27] or in C 18 reversed-phase sorbent [3,6,8,10,17,20,23,24], microwaves [19], liquid-liquid extraction (LLE) [6][7][8]11,18,23,[25][26]…”

Section: Introductionmentioning

confidence: 99%

Solid phase microextraction as a reliable alternative to conventional extraction techniques to evaluate the pattern of hydrolytically released components in Vitis vinifera L. grapes

Perestrelo

Caldeira

Câmara

2012

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a b s t r a c tIn present research, headspace solid-phase microextraction (HS-SPME) followed by gas chromatography-mass spectrometry (GC-qMS), was evaluated as a reliable and improved alternative to the commonly used liquid-liquid extraction (LLE) technique for the establishment of the pattern of hydrolytically released components of 7 Vitis vinifera L. grape varieties, commonly used to produce the world-famous Madeira wine. Since there is no data available on their glycosidic fractions, at a first step, two hydrolyse procedures, acid and enzymatic, were carried out using Boal grapes as matrix. Several parameters susceptible of influencing the hydrolytic process were studied. The best results, expressed as GC peak area, number of identified components and reproducibility, were obtained using ProZym M with b-glucosidase activity at 35 • C for 42 h. For the extraction of hydrolytically released components, HS-SPME technique was evaluated as a reliable and improved alternative to the conventional extraction technique, LLE (ethyl acetate). HS-SPME using DVB/CAR/PDMS as coating fiber displayed an extraction capacity two fold higher than LLE (ethyl acetate).The hydrolyzed fraction was mainly characterized by the occurrence of aliphatic and aromatic alcohols, followed by acids, esters, carbonyl compounds, terpenoids, and volatile phenols. Concerning to terpenoids its contribution to the total hydrolyzed fraction is highest for Malvasia Cândida (23%) and Malvasia Roxa (13%), and their presence according previous studies, even at low concentration, is important from a sensorial point of view (can impart floral notes to the wines), due to their low odor threshold ( g/L). According to the obtained data by principal component analysis (PCA), the sensorial properties of Madeira wines produced by Malvasia Cândida and Malvasia Roxa could be improved by hydrolysis procedure, since their hydrolyzed fraction is mainly characterized by terpenoids (e.g. linalool, geraniol) which are responsible for floral notes. Bual and Sercial grapes are characterized by aromatic alcohols (e.g. benzyl alcohol, 2-phenylethyl alcohol), so an improvement in sensorial characteristics (citrus, sweet and floral odors) of the corresponding wines, as result of hydrolytic process, is expected.

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Aromatic composition of the Vitis vinifera grape Albariño

Cited by 65 publications

References 5 publications

Optimisation of solid-phase microextraction combined with gas chromatography–mass spectrometry based methodology to establish the global volatile signature in pulp and skin of Vitis vinifera L. grape varieties

Optimisation of solid-phase microextraction combined with gas chromatography–mass spectrometry based methodology to establish the global volatile signature in pulp and skin of Vitis vinifera L. grape varieties

The Aroma of Rojal Red Wines from La Mancha Region – Determination of Key Odorants

Solid phase microextraction as a reliable alternative to conventional extraction techniques to evaluate the pattern of hydrolytically released components in Vitis vinifera L. grapes

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