Distribution of free and glycosidically bound monoterpenes in the skin and mesocarp of Muscat of Alexandria grapes during development

Park, Seung K.; Morrison, J. C.; Adams, Douglas O.; Noble, Ann C.

doi:10.1021/jf00003a017

Cited by 127 publications

(86 citation statements)

References 11 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Other studies revealed that the proportion of volatiles increased significantly after grape colouring (Park et al, 1991;Coelho, et al, 2007). The major C6 volatiles found during the early, middle and late periods of grape development are acetates, aldehydes and alcohols respectively.…”

Section: Introductionmentioning

confidence: 93%

Changes in Volatile Profiles and Activity of Hydroperoxide Lyase and Alcohol Dehydrogenase During the Development of Cabernet Sauvignon Grapes (Vitis vinifera L.)

OuYang

Gao

et al. 2015

SAJEV

View full text Add to dashboard Cite

In this study we focused on the development of Cabernet Sauvignon grapes and investigated changes in the activity of alcohol dehydrogenase (ADH) and hydroperoxide lyase (HPL) in different tissues. We sampled grape skin at four, six, seven, eight, nine, 10, 12, 14 and 16 weeks after anthesis; developing flowers when blooming at 0%, 5%, 50%, and 90%; and leaves at two and four weeks before anthesis and at two, four, six, eight, nine, and 10 weeks after anthesis. We also examined the type and fluctuation of volatile contents. ADH activity increased with the development of flowers and grape skins, which led to the increasing of types and concentration of alcohols. Low levels of 9-HPL led to low concentrations of C9 compounds. According to this paper, C6 compounds became abundant with the development of grape berries, while the activity of 13-HPL kept at a low level in the flowers and grape skins. There might have been a high level of 13-HPL activity from the end of flowering until fruit setting that we did not detect. Furthermore, similar C6 and C5 compounds were detected across all tissues, including hexanal, (E)-2-hexenal, (Z)-3-hexenal, (Z)-2-penten-1-ol, (Z)-3-hexen-1-ol, 1-hexanol and 3-hexen-1-ol. Generally speaking, the concentrations of C6 and C5 compounds could be used as the criterion of maturation of the three grape tissues.

show abstract

Section: Introductionmentioning

confidence: 93%

Changes in Volatile Profiles and Activity of Hydroperoxide Lyase and Alcohol Dehydrogenase During the Development of Cabernet Sauvignon Grapes (Vitis vinifera L.)

OuYang

Gao

et al. 2015

SAJEV

View full text Add to dashboard Cite

show abstract

“…Grape berries lack structures capable of storing small lipophilic molecules (Lund and Bohlmann 2006), unlike the trichomes of mint, for example. Correspondingly, grapes appear to have higher concentrations of glycosides relative to the volatile aroma counterparts (Koundouras et al 2009, Park et al 1991. Typically, many aglycones have low solubility in aqueous solutions.…”

Section: Formation and Roles Of Glycosides In Grapesmentioning

confidence: 99%

“…Further, they observed that glycosides in terpenic grapes and wines were "an important reserve of potential wine flavor" (Nobel et al 1987). In addition to these studies, Noble and coworkers observed that ~90% of the monoterpenes were found in the glycosylated, or "bound," form in Muscat of Alexandria grapes (Park et al 1991).…”

mentioning

confidence: 96%

Glycosidically Bound Volatile Aroma Compounds in Grapes and Wine: A Review

Hjelmeland

Ebeler

2014

Am. J. Enol. Vitic.

142

114

View full text Add to dashboard Cite

Volatile aroma compounds in plants are typically found both as "free" and "bound" to a sugar moiety. When bound, these compounds are not odor active; however, upon hydrolysis of the glycoside, these compounds may then be volatilized. In grapes and wine, a large proportion of volatile aroma compounds are found in the bound form. A review of glycosides in grapes and in wine is presented with a focus on identified glycoside structures, their biosynthesis, their potential roles in the plant, and methods for their analysis. Studies of these compounds and their concentration changes during the winemaking process are discussed.

show abstract

“…This area of research is still in the early stages. Mostly present in Muscat varieties as both free (volatile) and bound (nonvolatile) forms; nerol and geraniol concentrate in the skin; both free and bound fractions tend to decline at maturity; synthesized at endoplasmic retriculum and accumulated in the vacuoles (Gunata et al 1985, Park et al 1991 Norisoprenoids (C 13 -norisoprenoids) (Belancic andAgosin 2007, Parr et al 2007) a TDN: 1,1,6-trimethyl-1,2-dihydronaphthalene; IPMP: isopropyl methoxypyrazine; IBMP: isobutyl methoxypyrazine; SBMP: sec-butyl methoxypyrazine. b Relative abundance of the compound in each tissue ranges from very abundant (+++) to absent (�).…”

Section: The Vacuole As Storage Compartmentmentioning

confidence: 99%

Grape Berry Vacuole: A Complex and Heterogeneous Membrane System Specialized in the Accumulation of Solutes

Fontes¹,

Gerós²,

Delrot³

2011

Am. J. Enol. Vitic.

View full text Add to dashboard Cite

Vacuoles fulfill highly specialized functions depending on cell type and tissue and plant developmental stage. This complex and dynamic organelle is the main reservoir of grape berry cells, playing a major role during fruit development and ripening. Berry development is accompanied by modifications in size, composition, color, texture, flavor, and pathogen susceptibility, primarily because of changes in vacuolar content. Most aroma and flavor compounds are not evenly distributed in the berry, and the number and type of vacuoles may vary depending on the tissue (skin, flesh, and seeds). Together with the lytic and protein storage vacuoles widely distributed in plant cells, phenolic vacuoles are also implicated in cellular storage in grape cells. After veraison, when grape berry growth exclusively results from cell enlargement, tonoplast transporter proteins mediate a massive sugar import and water intake into the vacuole, leading to a large vacuolar expansion. The V-ATPase and V-PPase pumps create a proton electrochemical gradient across the tonoplast, which, in turn, energizes the uptake of charged and uncharged solutes. Several tonoplast proteins mediating the uptake of sugars, organic acids, water, ions, and anthocyanins have been cloned and some have been functionally characterized. The present review focuses on the storage function of vacuoles and on their structure and diversity in relation to development and ripening of the grape berry.

show abstract

Distribution of free and glycosidically bound monoterpenes in the skin and mesocarp of Muscat of Alexandria grapes during development

Cited by 127 publications

References 11 publications

Changes in Volatile Profiles and Activity of Hydroperoxide Lyase and Alcohol Dehydrogenase During the Development of Cabernet Sauvignon Grapes (Vitis vinifera L.)

Changes in Volatile Profiles and Activity of Hydroperoxide Lyase and Alcohol Dehydrogenase During the Development of Cabernet Sauvignon Grapes (Vitis vinifera L.)

Glycosidically Bound Volatile Aroma Compounds in Grapes and Wine: A Review

Grape Berry Vacuole: A Complex and Heterogeneous Membrane System Specialized in the Accumulation of Solutes

Contact Info

Product

Resources

About