Glycosidic aroma compounds of some Portuguese grape cultivars

Abstract

In order to evaluate the potential aroma of some Portuguese grapes, several glycosidically bound aroma compounds of ten grape varieties grown inÉvora, Alentejo, Portugal, were released, identified and quantified using gas chromatography-mass spectrophotometry. White varieties were Arinto, Perrum, Rabo-de-Ovelha, Roupeiro and Antão Vaz. Red varieties were Trincadeira, Aragonez, Tinta Caiada, Moreto and Castelão. Grapes of Roupeiro and Trincadeira from five other vines in the Alentejo region were also studied. For each variety pulp and skin were analyzed separately. The compounds produced by enzymatic hydrolysis of glycoside precursors extracted from pulps and skins of these grapes were similar to the ones appearing in the so-called 'aromatic' varieties; however, the amounts found were significantly lower. These results seem to show the neutral characteristic of these grapes to indicate that each variety has a distinctive profile regarding compounds from the linalool class. The ratios of trans : cis forms of some linalool compounds remain the same in all samples of Roupeiro and Trincadeira, regardless their origin. In Trincadeira grapes no linalool was detected. Skins are always richer than pulps. The acid hydrolysis of norisoprenoid aglycons produced highly odorant compounds previously described in grape varieties. Although some differences between varieties could be detected, the red grapes Aragonez and Castelão are richer in vitispiranes while Moreto, Trincadeira and Tinta Caiada are richer in actinidols; in white grapes, only Roupeiro and Perrum show detectable amounts of vitispiranes. These results need further investigation and analysis to be considered as a statement and should be confirmed in an extended study.

Monoterpenic Characterization of White Cultivars from Vinhos Verdes Appellation of Origin (North Portugal)

“…Nevertheless, it was obvious that Avesso, Azal and Batoca were very close among them and differed from Alvarinho, Arinto and Trajadura. The results for Loureiro, Alvarinho and Arinto varieties were similar to others previously published 2,17,18 . In general, the two statistical analyses showed comparable results, with Loureiro being easily differentiated from the rest of the studied varieties.…”

“…Glycosidically bound compounds (a group of aroma precursors) have also been used for discrimination of grape cultivars 9,14,24 . Several studies 2,5,17,18,29 have been published about the varietal composition of common white grape cultivars from Portugal and Galicia (NW Spain), but a complete study of recommended Vinhos Verdes grape varieties, was not performed up till now.…”

Varietal and pre-fermentative volatiles during ripening of Vitis vinifera cv Nebbiolo berries from three growing areas

“…Volatiles have traditionally been detected by GC/MS on grape extracts, which requires a prior time-and solvent-consuming preparation. Many methods, using different solvents and extractants, have been proposed up to now (Cabrita, Costa Freitas, Laureano, & Di Stefano, 2006;Sefton et al, 1993). Baltussen, Sandra, David, and Cramers (1999) proposed a novel extraction technique for aqueous samples based on the use of a magnetic stir bar coated with polydimethylxylosane (PDMS).…”

Impact of Alternative Skin Contact Procedures on the Aroma Composition of White Wine

“…According to the quantities of free and glycoside forms of varietal aromatic compounds, grapes and wines can be classified as neutral or aromatic, while glycoside forms are the same for both (Cabrita et al, 2006).…”

“…The lower concentration of grape-derived aromatic compounds from neutral varieties are manipulated by fermentative aromatics like esters, higher alcohols and volatile phenols. (Cabaroglu et al, 1997;Selli et al, 2003;Peinado et al, 2004;Cabrita et al, 2006;Sanchez Palomo et al, 2007;Lukic et al, 2008;Rodriguez Bencomo et al, 2008). In these wines made from neutral grapes, the aroma perceived is a result of the combination of various compounds and cannot be contributed to an individual aromatic component.…”