Monoterpenes in grape juice and wines

Mateo, José Juan; Jiménez, Misericordia

doi:10.1016/s0021-9673(99)01342-4

Cited by 451 publications

(362 citation statements)

References 53 publications

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“…The effect pH was not considered, since its influence on the response of aglycone released was negligible when compared to other parameters. Therefore, a pH = 5.0 was used in the enzymatic hydrolysis assays, which is in agreement with the previous studies [3,7,22,23,25,54]. The ability to break the glycosidic bond and release the aglycone, applying the same enzyme concentration (50 mg/L), was as follow: ProZym M > almond ␤-glucosidase (Fig.…”

Section: Hydrolytically Released Components By Enzymatic Hydrolysissupporting

confidence: 84%

“…This hydrolysis pathway showed a higher releasing potential compared to acid hydrolysis, consequently is considered for some authors as more suitable to measure the aroma potential of grapes [3,6,14,15]. The hydrolytically released components are generally present in trace amounts, therefore a previous extraction and concentration step of is required.…”

Section: Introductionmentioning

confidence: 99%

“…The hydrolytically released components are generally present in trace amounts, therefore a previous extraction and concentration step of is required. Several techniques have been proposed to extract glycosidically linked components from grape [3,[6][7][8]10,11,[16][17][18][19][20][21], wines [3,17,20,[22][23][24], and fruits [25][26][27]. Most of these studies applied conventional techniques based on solid-phase extraction (SPE), either in Amberlite XAD-2 polymeric sorbents [6,7,11,16,18,21,[25][26][27] or in C 18 reversed-phase sorbent [3,6,8,10,17,20,23,24], microwaves [19], liquid-liquid extraction (LLE) [6][7][8]11,18,23,[25][26]…”

Section: Introductionmentioning

confidence: 99%

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Solid phase microextraction as a reliable alternative to conventional extraction techniques to evaluate the pattern of hydrolytically released components in Vitis vinifera L. grapes

Perestrelo

Caldeira

Câmara

2012

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a b s t r a c tIn present research, headspace solid-phase microextraction (HS-SPME) followed by gas chromatography-mass spectrometry (GC-qMS), was evaluated as a reliable and improved alternative to the commonly used liquid-liquid extraction (LLE) technique for the establishment of the pattern of hydrolytically released components of 7 Vitis vinifera L. grape varieties, commonly used to produce the world-famous Madeira wine. Since there is no data available on their glycosidic fractions, at a first step, two hydrolyse procedures, acid and enzymatic, were carried out using Boal grapes as matrix. Several parameters susceptible of influencing the hydrolytic process were studied. The best results, expressed as GC peak area, number of identified components and reproducibility, were obtained using ProZym M with b-glucosidase activity at 35 • C for 42 h. For the extraction of hydrolytically released components, HS-SPME technique was evaluated as a reliable and improved alternative to the conventional extraction technique, LLE (ethyl acetate). HS-SPME using DVB/CAR/PDMS as coating fiber displayed an extraction capacity two fold higher than LLE (ethyl acetate).The hydrolyzed fraction was mainly characterized by the occurrence of aliphatic and aromatic alcohols, followed by acids, esters, carbonyl compounds, terpenoids, and volatile phenols. Concerning to terpenoids its contribution to the total hydrolyzed fraction is highest for Malvasia Cândida (23%) and Malvasia Roxa (13%), and their presence according previous studies, even at low concentration, is important from a sensorial point of view (can impart floral notes to the wines), due to their low odor threshold ( g/L). According to the obtained data by principal component analysis (PCA), the sensorial properties of Madeira wines produced by Malvasia Cândida and Malvasia Roxa could be improved by hydrolysis procedure, since their hydrolyzed fraction is mainly characterized by terpenoids (e.g. linalool, geraniol) which are responsible for floral notes. Bual and Sercial grapes are characterized by aromatic alcohols (e.g. benzyl alcohol, 2-phenylethyl alcohol), so an improvement in sensorial characteristics (citrus, sweet and floral odors) of the corresponding wines, as result of hydrolytic process, is expected.

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Section: Hydrolytically Released Components By Enzymatic Hydrolysissupporting

confidence: 84%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Solid phase microextraction as a reliable alternative to conventional extraction techniques to evaluate the pattern of hydrolytically released components in Vitis vinifera L. grapes

Perestrelo

Caldeira

Câmara

2012

Talanta

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“…); к лактонам; к ацеталям (диэтилацеталь, метилэтилацеталь, амилэтилацеталь и др. ); амидам; эфирам этилового, метилового, пропилового, изопропилового, n-бутилового и других спиртов [1][2][3][4][5].…”

Section: литературный обзорunclassified

“…Для захисту від післязбиральних стресів і для запобігання фізіологічним розладам під час зберігання необхідна добре функціонуюча антиоксидантна система [2]. З метою доповнення антиоксидантного захисту плодових тканин використовують обробку плодів екзогенними сполуками, що можуть діяти як антиоксиданти і зменшити окисне пошкодження, індуковане стресом [3].…”

Section: Doiunclassified