Chemical composition of volatile aroma metabolites and their glycosylated precursors that can uniquely differentiate individual grape cultivars

Ghaste, Manoj; Narduzzi, Luca; Carlin, Silvia; Vrhovšek, Urška; Shulaev, Vladimir; Mattivi, Fulvio

doi:10.1016/j.foodchem.2015.04.056

Cited by 79 publications

(61 citation statements)

References 38 publications

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“…These compounds could be divided in nine chemical classes with their characteristic aroma descriptors: Terpenoids (two compounds), norisoprenoids (three compounds), lactones (two compounds), aldehydes and ketones (six compounds), alcohols (six compounds), benzenoids (nine compounds), alkenes (one compound), acids (eight compounds) and esters (13 compounds). The identified components have been reported before in grape and grape-derived products (Weldegergis et al, 2011;Ferrandino et al, 2012;Galano et al, 2015;Ghaste et al, 2015;González-Barreiro et al, 2015;Vararu et al, 2015;Yuan and Qian, 2016;Wang et al, 2017).…”

Section: Statistical Analysessupporting

confidence: 71%

Aroma characterization of grape juice enriched with grapevine by-products using thermomaceration

Martínez

Valderrama

Bruijn

2017

Chilean J. Agric. Res.

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Section: Statistical Analysessupporting

confidence: 71%

Aroma characterization of grape juice enriched with grapevine by-products using thermomaceration

Martínez

Valderrama

Bruijn

2017

Chilean J. Agric. Res.

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“…Interestingly, koshu berries also contained a large number of minor terpenoids, such as terpinen‐1‐ol, terpinen‐4‐ol, cis‐carveol, myrtenol, and γ ‐terpinene, which have rarely been found at such levels, particularly in V. vinifera cultivars (Figs and ), suggesting unique characteristics of the bound terpenoid profile of koshu. Similarly, unique compositions of terpenoids and volatile phenols different from those found in V. vinifera have been observed in grapes and wines of undomesticated wild Vitis species . We therefore further hypothesize that this unique profile of koshu, distinct from that of V. vinifera , may be inherited from its East Asian wild species parent, i.e., V. davidii .…”

Section: Discussionmentioning

confidence: 57%

“…Many of the aroma compounds in the berries are produced as volatile, odor‐active forms (or free volatile compounds) and non‐volatile, conjugated forms (or bound volatile compounds), which are cysteinylated, glutathionylated, or most commonly glycosylated precursors. Aglycones are broadly classified as terpenoids, C 13 ‐norisoprenoids, thiols, shikimates, and so on . All of these non‐volatile precursors serve as a potential aroma reservoir and are converted into various flavors by yeast enzymes during fermentation, as well as by aging conditions with low pH .…”

Section: Introductionmentioning

confidence: 99%

“…They are released from their conjugated forms through hydrolysis and eventually develop into aroma compounds in wine. Thus, a complete understanding of grape aromas in wine requires knowledge of the distribution of both free and glycosylated volatile compounds, as well as the composition of the various odorants that are derived from glycoside hydrolysis …”

Section: Introductionmentioning

confidence: 99%

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The potential aroma and flavor compounds in Vitis sp. cv. Koshu and V. vinifera L. cv. Chardonnay under different environmental conditions

et al. 2018

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BACKGROUND Koshu, a hybrid of Vitis vinifera L. and V. davidii Foex, is the most popular indigenous cultivar for wine production in Japan. However, little is known about the potential aroma compounds it contains and how environmental factors affect these. In this study, we obtained comprehensive profiles of the volatile (both glycosidically bound and free) and phenolic compounds that occur in koshu berries, and compared these with similar profiles for V. vinifera cv. chardonnay. We then compared the response of these two cultivars to bunch shading and the ripening‐related phytohormone abscisic acid (ABA). RESULTS Koshu berries contained significantly higher concentrations of phenolic compounds, such as hydroxycinnamic acid derivatives, and some volatile phenols, such as 4‐vinyl guaiacol and eugenol, than chardonnay berries, which are thought to contribute to the characteristics of koshu wine. In addition, koshu berries had a distinctly different terpenoid composition from chardonnay berries. Shading reduced the concentration of norisoprenoid in both cultivars, as well as several phenolic compounds, particularly their volatile derivatives in koshu berries. The exogenous application of ABA induced ripening and increased the concentrations of lipid derivatives, such as hexanol, octanol, 1‐nonanol, and 1‐octen‐3‐ol. Multivariate and discriminant analyses showed that the potential aroma and flavor compounds in the berries could be discriminated clearly based on cultivar and environmental cues, such as light exposure. CONCLUSION The unique secondary metabolite profiles of koshu and their different responses to environmental factors could be valuable for developing various types of koshu wines and new cultivars with improved quality and cultural characteristics. © 2018 Society of Chemical Industry

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“…The bound volatile compounds are odor inactive, yet can be volatized as the glycoside is hydrolyzed (Hjelmeland & Ebeler, ). In recent years, great efforts have been made to studying the bound aroma precursors in various fruits, especially in pomegranate, cherry, grape, raisin, and Vitex doniana (Dziadas & Jelen, ; Ghaste et al, ; Lasekan, ; Tripathi et al, ; Wang et al, ; Wen et al, ). However, to the best of our knowledge, only one study of the free aroma compounds in RC fruit has been reported (Lim et al, ), where eight free volatile compounds in RC fruit juice are identified.…”

Section: Introductionmentioning

confidence: 99%

Free and bound volatile compounds in the Rubus coreanus fruits of different ripening stages

Yang

et al. 2019

J Food Biochem

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The aim of the present study was to investigate the free and bound volatiles in the Rubus coreanus (RC) fruits of different ripening stages. Thirty‐seven free volatiles and 28 bound volatiles were identified in RC fruit for the first time. The contents of free (E)‐2‐hexen‐1‐ol, 1‐hexanol, 2‐heptanol, β‐myrcene, (E), (Z)‐β‐ocimene, allo‐ocimene, linalool, cosmene, α‐terpineol, methyl salicylate, eugenol, and β‐damascenone remain high, and increased with the ripening of RC fruit. The contents of 11 bound volatiles decreased during the ripening, and became lower than the contents of their free volatiles in the ripe fruit. The ripe black fruit is closely correlated to the free nonanal, sulcatone, (E)‐2‐hexen‐1‐ol, 1‐hexanol, 2‐heptanol, 1‐heptanol, 1‐nonanol, (E)‐linalool oxide (furanoid), and β‐damascenone, and bound (E)‐2‐hexen‐1‐ol and (E)‐ β‐ocimene. The ripe RC fruit is more fruity and floral than unripe fruit. The gradually hydrolyzed bound volatiles can enhance the fruity, floral, and herbaceous odors. Practical applications Rubus coreanus (RC) fruit is a functional natural fruit. Both fresh and processed Rubus coreanus fruits including jams, confitures, wine, yogurt, vinegar, and beverages, as well as ingredients in functional foods or cosmetics have been extensively consumed. However, the free and bound aroma compounds in RC fruit have not been well understood. This work illustrates the contributions of free and bound volatiles to the flavor of RC fruit.

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Chemical composition of volatile aroma metabolites and their glycosylated precursors that can uniquely differentiate individual grape cultivars

Cited by 79 publications

References 38 publications

Aroma characterization of grape juice enriched with grapevine by-products using thermomaceration

Aroma characterization of grape juice enriched with grapevine by-products using thermomaceration

The potential aroma and flavor compounds in Vitis sp. cv. Koshu and V. vinifera L. cv. Chardonnay under different environmental conditions

Free and bound volatile compounds in the Rubus coreanus fruits of different ripening stages

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