Some Volatile Aroma Constituents of Vitis Vinifera Var. Muscat of Alexandria

Webb, A. Dinsmoor; Kepner, Richard E.

doi:10.1111/j.1365-2621.1957.tb17026.x

Cited by 17 publications

(4 citation statements)

References 20 publications

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“…While 3-methylbutanal increases, benzaldehyde decreases, following the trend of their corresponding alcohols. Stevens et al [ 44 ] and Webb and Kepner [ 61 ] detected C6-aldehydes, such as hexanal and 2-hexenal, in Muscat of Alexandria oils and wines, respectively, but only the first one has been detected in this study. 1-Ethoxy-1-methoxyethane, 1,1-diethoxy-3-methylbutane, and pentane-2,3-dione, which have been detected in very low concentrations in Muscat of Alexandria musts, have also been identified by Stevens et al [ 44 ] in Muscat of Alexandria oil.…”

Section: Resultscontrasting

confidence: 57%

Metabolic Fingerprinting of Muscat of Alexandria Grape Musts during Industrial Alcoholic Fermentation Using HS-SPME and Liquid Injection with TMS Derivatization GC-MS Methods

et al. 2023

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Muscat of Alexandria is one of the most aromatic grape cultivars, with a characteristic floral and fruity aroma, producing popular appellation of origin wines. The winemaking process is a critical factor contributing to the quality of the final product, so the aim of this work was to study metabolomic changes during the fermentation of grape musts at the industrial level from 11 tanks, 2 vintages, and 3 wineries of Limnos Island. A Headspace Solid-Phase Microextraction (HS-SPME) and a liquid injection with Trimethylsilyl (TMS) derivatization Gas Chromatography-Mass Spectrometry (GC-MS) methods were applied for the profiling of the main volatile and non-volatile polar metabolites originating from grapes or produced during winemaking, resulting in the identification of 109 and 69 metabolites, respectively. Multivariate statistical analysis models revealed the differentiation between the four examined time points during fermentation, and the most statistically significant metabolites were investigated by biomarker assessment, while their trends were presented with boxplots. Whilst the majority of compounds (ethyl esters, alcohols, acids, aldehydes, sugar alcohols) showed an upward trend, fermentable sugars, amino acids, and C6-compounds were decreased. Terpenes presented stable behavior, with the exception of terpenols, which were increased at the beginning and were then decreased after the 5th day of fermentation.

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Section: Resultscontrasting

confidence: 57%

Metabolic Fingerprinting of Muscat of Alexandria Grape Musts during Industrial Alcoholic Fermentation Using HS-SPME and Liquid Injection with TMS Derivatization GC-MS Methods

et al. 2023

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“…Although quantitatively important to the volatile composition of wines, there was early recognition, however, that many of the esters and alcohols formed during fermentation did not make significant contributions to overall flavor and aroma perception. To quote Webb and Kepner : “These four (fusel) alcohols have different odors and one would expect the aromas of different wines and brandies to reflect variations in the proportions of these alcohols, even though other, trace components are of greater importance in defining the aroma.” In addition, early chemical and gas chromatographic analyses indicated that compositional differences contributed to important varietal characters independent of formation of fermentation volatiles − . Therefore, there was increasing interest in identifying “impact” compounds, many of which were present at trace microgram or nanogram per liter levels and most of which were derived from the grapes.…”

Section: Volatile Aromas and Impact Compoundsmentioning

confidence: 99%

Wine Chemistry and Flavor: Looking into the Crystal Glass

Ebeler¹,

Thorngate²

2009

J. Agric. Food Chem.

129

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Over the past century, advances in analytical chemistry have played a significant role in understanding wine chemistry and flavor. Whereas the focus in the 19th and early 20th centuries was on determining major components (ethanol, organic acids, sugars) and detecting fraud, more recently the emphasis has been on quantifying trace compounds including those that may be related to varietal flavors. In addition, over the past 15 years, applications of combined analytical and sensory techniques (e.g., gas chromatography-olfactometry) have improved the ability to relate chemical composition to sensory properties, whether identifying impact compounds or elucidating matrix effects. Many challenges remain, however. This paper discusses some of the recent research aimed at understanding how viticultural and enological practices influence grape and wine volatiles. In addition, the challenges in linking composition to sensory properties will also be reviewed. Finally, future advances in linking grape, yeast, and human genomics to wine chemistry and flavor will be briefly discussed.

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“…is difficult and at best semiquantitative results might be expected. It is possible to determine stigmasterol in soybean sterols by two specific methods based on its higher degree of unsaturation-e.g., by an infrared {10) and by a radioactive isotope dilution technique (6).…”

Section: Gas Chromatographic Determination Js-sitosterol and Stigmast...mentioning

confidence: 99%

“…Analyses of trace quantities of acetals contained in complicated aroma isolates have always been difficult. It was observed (6) that higher boiling fractions of aroma material from Muscat grapes yielded acetaldehyde-2,4-dinitrophenylhydrazone upon treatment with an acidic solution of 2,4-dinitrophenylhydrazine. As the high boiling point of the sample precluded the presence of free acetaldehyde, the evidence indicated that acetals were present.…”

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confidence: 99%