Aromatic Composition of Two Muscat Grape Cultivars Cultivated in Two Different Regions of Tunisia

Zemni, Hassène; Souid, Imen; Fathalli, Noureddine; Salem, Asma Ben; Hammami, Mohamed; Ghorbel, A.; Hellali, R.

doi:10.1300/j492v07n01_09

Cited by 5 publications

(8 citation statements)

References 15 publications

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“…Nerol is another terpene noted in the literature to influence the Muscat flavor intensity when combined with linalool and geraniol. 3 Contents of nerol in this study ranged between 119 and 1018 μg/kg which is similar to the previous report of 'Ruby Seedless' × 'Moscatuel' Muscat grape progeny (171−1205 μg/ kg). 4 The OAV of nerol in this study ranged from 0.5 to 4.7.…”

Section: Acs Foodsupporting

confidence: 90%

“…4 The contents and composition of these and other Muscat-associated volatiles are influenced by cultivar, environment, agricultural practices, and storage conditions. 5,6 Previous research on Muscat flavored grapes has been done on the quantification of volatile compounds to select key volatiles associated with Muscat aroma to characterize Muscat/ non-Muscat grape cutivars 3,4 and predict the Muscat aroma in table grapes based on the components of the oxidized terpene volatiles. 4 In addition, terpene volatiles changed during the ripening of Muscat grapes, 7−9 with a predictive relationship established between instrumental and sensory analyses at different harvest times.…”

Section: ■ Introductionmentioning

confidence: 99%

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Effect of Controlled Atmosphere Storage on Key Volatiles and Sensory Perception of Muscat Grapes

Kulapichitr,

Asensio,

Arpaia

et al. 2024

ACS Food Sci. Technol.

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Muscat flavor can be rapidly lost in cold storage and reduces consumer acceptance for grapes known for this unique flavor. Muscat flavor, quality, and volatile profiles were comparatively evaluated following grape storage for 21, 42, or 63 days at 1 °C in air versus a controlled atmosphere (CA) of either 1 kPa of O2, 10 kPa of CO2, or in combination to examine the potential means to mitigate the flavor loss. CA of 1 kPa of O2 and 10 kPa of CO2 maintained Muscat flavor in long-term storage, while in air, 24.1% was lost. Partial least-squares regression analysis and odor activity values (OAV) indicated that changes of linalool (OAV 232) and geraniol (OAV 48.3) volatiles were the most responsible for the perception of Muscat aroma. Results indicated that CA with low oxygen could be useful for preventing the loss of Muscat flavor from grapes in cold storage.

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Section: Acs Foodsupporting

confidence: 90%

Section: ■ Introductionmentioning

confidence: 99%

Effect of Controlled Atmosphere Storage on Key Volatiles and Sensory Perception of Muscat Grapes

Kulapichitr,

Asensio,

Arpaia

et al. 2024

ACS Food Sci. Technol.

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“…All samples were analysed in duplicate. Thereafter, odour activity values (OAVs) of quantified volatiles were calculated according to their known threshold levels in the literature (Guth, ; Lambrechts & Pretorius, ; Yamamoto et al ., ; Zemni et al ., ; Bartowsky & Pretorius, ).…”

Section: Methodsmentioning

confidence: 99%

Mango wine aroma enhancement by pulp contact and β‐glucosidase

Xiao

Lim

Yu³

et al. 2013

Int J of Food Sci Tech

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This study determined the influence of pulp maceration and b-glucosidase on mango wine physico-chemical properties and volatile profiles. The distinction in pH, sugars and organic acids among different treatments was not statistically significant. All wine samples reached around 8% (v/v) ethanol from about 16% (w/v) of sugars. The wine with pulp contact contained about ten times higher a-terpinolene and up to three times higher acetate esters than the wine without pulp contact, but mitigated the production of medium-chain fatty acids and relative ethyl esters by up to six times. b-glucosidase enhanced terpenols by up to ten times and acetate esters by up to three times. Furthermore, enzyme treatment mitigated, by up to five times, the formation of medium-chain fatty acids and ethyl esters to moderate levels. Sensory evaluation showed pulp contact, and b-glucosidase not only improved the intensity and complexity of wine aroma but balanced odour attributes.

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“…All samples were clarified by centrifugation before GC analysis. Odour activity values of these quantified volatiles were calculated according to their established threshold levels in the literature (Guth, 1997;Lambrechts & Pretorius, 2000;Yamamoto et al, 2004;Zemni et al, 2007;Bartowsky & Pretorius, 2008).…”

Section: Sample Analysismentioning

confidence: 99%

“…f The odour threshold obtained from Zemni et al (2007). g The odour threshold obtained from Yamamoto et al (2004Yamamoto et al ( ).…”

Section: Evolution Of Alcoholsmentioning

confidence: 99%

Impact of Pulp on the Chemical Profile of Mango Wine

Lim

Yu³

et al. 2016

SAJEV

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The aim of this study was to assess the effect of mango pulp inclusion (which mimicked the maceration step in grape wine fermentation) on the fermentation dynamics and chemical profile of mango wine, especially the volatiles. The growth of Saccharomyces cerevisiae MERIT.ferm was slower in the mango juice with pulp (uncentrifuged juice), with a corresponding slower reduction in °Brix, relative to the juice without pulp (centrifuged juice). The utilisation of glucose, fructose and sucrose was similar in both uncentrifuged and centrifuged juices, with almost complete consumption. Citric, tartaric, malic, pyruvic and succinic acid were the major organic acids in the wines fermented from both the uncentrifuged and centrifuged juices. Citric acid decreased slightly in the macerated wine. Tartaric and malic acid decreased in both wines. Pyruvic acid increased slightly and succinic acid remained almost constant in both wines. Monoterpenes, as one of the signature aroma compounds in mango juice, decreased dramatically in both wines, but were ten times higher in the macerated wine. Terpenols were at least four times higher in the macerated wine. The macerated wine also produced higher levels of fusel alcohols and acetate esters compared to the nonmacerated wine. On the other hand, the non-macerated wine possessed a higher concentration of mediumchain fatty acids and corresponding ethyl esters. This study indicates that the inclusion of pulp in mango wine fermentation would contribute to the aroma complexity.

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Aromatic Composition of Two Muscat Grape Cultivars Cultivated in Two Different Regions of Tunisia

Cited by 5 publications

References 15 publications

Effect of Controlled Atmosphere Storage on Key Volatiles and Sensory Perception of Muscat Grapes

Effect of Controlled Atmosphere Storage on Key Volatiles and Sensory Perception of Muscat Grapes

Mango wine aroma enhancement by pulp contact and β‐glucosidase

Impact of Pulp on the Chemical Profile of Mango Wine

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