Identification of Predominant Aroma Compounds in Muscadine Grape Juice

Abstract

The aroma components of muscadine (Vitis rotundifolia Michx) grape juice were analyzed by gas chromatography (GC)/mass spectrometry and GC/olfactometry (aroma extract dilution analysis). 2,5-Dimethyl-4-hydroxy-3(2H)-furanone (furaneol), with a burnt sugar-like aroma, was the most intense aroma in the juice. Other predominant compounds included 2,3-butanedione, ethyl butanoate, ethyl 2-methylbutanoate, 2-phenylethanol, and o-aminoacetophenone. These compounds were described as buttery/cream cheese, bubble gum/fruity, green apple/fruity, rosy, and foxy, respectively. Furaneol and o-aminoacetophenone were thought to be responsible for characteristic candy and foxy-like aroma notes of muscadine grape juice. Flavor dilution chromatograms were similar for juices prepared from grapes harvested on different dates and from different locations.

Volatile Compounds from Must and Wines from Five White Grape Varieties

“…In this study, 2-phenylacetaldehyde and 2-phenylethanol were the main volatile phenols identified in IHV varieties, and had the highest concentrations in Vidal musts with values of 54 and 39 μg/L, respectively ( Table 2). A high concentration of 2-phenylacetaldehyde seems unusual in grape must since it has either not been detected (V. labrusca, V. amurensis) or recovered in amounts ranging from traces in Cabernet Gernisht to 14 μg/L in Muscadine [22,35,38]. However, recent work from our group showed very high concentrations (298 to 413 μg/L) of 2-phenyacetaldehyde in the IHV Sabrevois and St. Croix, suggesting that certain varieties carry this particularity [3].…”

Occurrence of Furaneol (4-Hydroxy-2,5-Dimethyl-3(2H)-Furanone) in Some Wines from Italian Native Grapes

“…Several works reported the concentration of HDMF detected in wine but in all the wine samples considered in the present study, higher concentration of HDMF were determined, although they were lower than those reported in hybrid grape wines 15,16 . The main difference was observed between wines obtained from white and black berry grapes, the first ones presenting lower concentrations of HDMF.…”

“…In the last years relevance of HDMF to the aroma of Vitis vinifera wines was discussed. 10,11,12,13,14 Although HDMF levels detected in Vitis vinifera grape varieties were very lower than that ones detected in non Vitis vinifera grapes, 15,16 some studies underlined its important contribution to wine aroma 13,14 probably due to its low odor threshold, 37 µg/l according to Kotseridis et al 12 Moreover, owing to an important sinergic effect between HDMF and homofuraneol, the fruity and caramel notes were increased, as proved in some rosé wines. 13 In a recent study, 17 furaneol was also indicated as the main red fruits-like odor active compound of Aglianico, a south Italian red wine, characterized by a sensory profile dominated by red and berry fruits notes.…”

Pervaporative recovery of volatile aroma compounds from fruit juices

“…Ethyl acetate is the most common model aroma compound, followed by ethyl butanoate. These two esters have already been identified as important contributors to the "top-note" of fruit flavors [197][198][199][200], which is probably the reason for the significant gap perceived in Fig. 3 between the utilization frequency of these substances and the other components in the rank.…”