The aroma of grapes I. Extraction and determination of free and glycosidically bound fractions of some grape aroma components

Günata, Yusuf Z.; Bayonove, Claude; Baumes, Raymond; Cordonnier, Robert

doi:10.1016/0021-9673(85)80009-1

Cited by 570 publications

(422 citation statements)

References 15 publications

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“…The most frequently used method is solid-phase extraction (SPE), which can be done relatively quickly and is fairly inexpensive. For wine and grape analysis, the sorbent is typically reverse phase, often C-18 (Williams et al 1982b) or Amberilite XAD-2 (Günata et al 1985). Samples are loaded (after homogenization and either filtration or centrifugation to remove solids, in the case of grapes) and the column washed with water, which removes the highly polar compounds, such as salts and free sugars.…”

Section: Analytical Techniques To Measure Glycosidesmentioning

confidence: 99%

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

Hjelmeland

Ebeler

2014

Am. J. Enol. Vitic.

142

114

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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.

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Section: Analytical Techniques To Measure Glycosidesmentioning

confidence: 99%

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

Hjelmeland

Ebeler

2014

Am. J. Enol. Vitic.

142

114

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“…On the basis of previous research, volatile compounds can be released from glycosides by acid or enzymatic hydrolysis during maturation, storage and industrial treating (Gunata et al, 1985). So far, there are many reports about the bound volatiles in fruit, including grape (Baek and Cadwallader, 1999), mango (Pino et al, 2005), litchis (Chyau et al, 2003), pineapple (Wu et al, 1991) and so on.…”

Section: Introductionmentioning

confidence: 99%

Free and Bound Volatile Compounds in Juice and Peel of Eureka Lemon

Zhong

Ren

Chen

et al. 2014

FSTR

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Free and glycosidically bound volatile compounds in different parts of Eureka lemon were studied. Free volatile compounds were extracted by solid phase microextraction (SPME). Bound volatile compounds were isolated from juice by adsorption onto an Amberlite XAD-2 column, and then hydrolyzed by almond β-glucosidase. Both the free volatile compounds and the released aglycones were analyzed by using gas chromatography-mass spectromerty (GC-MS). Gas chromatography-olfactometry (GC-O) was also used to determine the aroma-active compounds in juice and peel. Totally 29 and 34 free volatiles were found in juice and peel, respectively. Terpenes and aldehydes were the most abundant compounds in free fractions. Four and six bound volatile compounds were found in juice and peel with a total concentration of 127.8 and 1161.52 μg/L. Benzenic and terpenic compounds were the main bound volatiles found in Eureka lemon fruit. Mannose and glucose were found as sugar moiety in juice, and glucose was found the only sugar linked to bound volatiles in peel.Keywords: eureka lemon, volatile compounds, glycosides, enzymatic hydrolysis, aroma active compounds IntroductionEureka lemon originated in America and grew widely under tropical and sub-tropical climatic conditions, including many countries such as Australia, Israel and southern China. It is a common lemon species in the world (Ford, 1942). It is called "the true 'better' lemon" and has large quantity of juice and acid content.Eureka lemon has not been got much attention. The fruit is elliptic in shape, bright yellow and medium thickness of the skin.It is more acidic than Meyer lemon, its peel is thicker, and also the juice is less than Lisbon lemon, a lemon similar to Eureka lemon.Generally speaking, Meyer lemon and Lisbon lemon are more used as juice production, cooking and eating. But the characters of Eureka lemon make it better to be a good material to produce essential oil and other aroma products. The luxuriant aroma compounds of lemon are applied in many fields. d-Limonene plays a potential role in preventing breast cancer (Miller et al., 2011), and the antioxidant activity of lemon essential oils has been confirmed (Di et al., 2010). Lemon products are also important for food industry and health care (González-Molina et al., 2010).Volatile compounds in Meyer lemon (Moshonas et al., 1972), Italian lemon (Allegrone et al., 2006) and petitgrain Eureka lemon essential oil (Baaliouamer et al., 1985) have been reported, except Eureka lemon. Many studies showed the common volatile compounds in lemon. Several studies showed that the main volatile compounds in lemon essential oil were monoterpenes, such as limonene, γ-terpinene and β-myrcene (Fan et al., 2009a;Verzera et al., 2004). Limonene was the most abundant compound in lemon. Additionally, aldehydes, ketones and esters were the other important volatile compounds in lemon (Lota et al., 2004;Moufida et al., 2003). The free volatile compounds and particular character compounds of Eureka lemon have not been reported yet. The boun...

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“…Several classical analytical methods such as liquid-liquid extraction (LLE) [6][7][8], liquid-liquid microextraction (LLME) [7,9,10], simultaneous distillation-solvent extraction [11], solidphase extraction (SPE) [12][13][14][15][16], supercritical fluid extraction [17], microwaves extraction [18] and ultrasound extraction [19], among others, have been developed for the analysis of the minor volatile compounds in wines. These classical analytical methods have some drawbacks such as the relatively low reproducibility, possibility of contamination with solvents, the length of time required and insufficient selectivity.…”

Section: Introductionmentioning

confidence: 99%

Development of headspace solid-phase microextraction-gas chromatography–mass spectrometry methodology for analysis of terpenoids in Madeira wines

Câmara

Alves

Marques

2006

Analytica Chimica Acta

122

103

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A dynamic headspace solid-phase microextraction methodology was developed for analysis of varietal aroma compounds in must and Madeira wine samples, a spirit wine with an ethanol content of 18% (v/v). The factors with influence in the headspace solid-phase microextraction efficiency such as: fibre coating, extraction time and temperature, pH, ionic strength, ethanol content, desorption time and temperature, were optimised and the method validated. The best results were obtained for a 85 m polyacrylate fibre, with a 60 min headspace for must and 120 min for wine samples, in a 2.4 ml sample at 40 • C with 30% of NaCl. The extract is injected in the splitless mode in a GC-MS Varian system, Saturn III, and separated on a Stabilwax capillary column. The linear dynamic range of the method covers the normal range of occurrence of analytes in wine with typical r 2 between 0.985 (␤-ionone) and 0.998 (linalool) for musts and between 0.980 (␣-terpineol) and 0.999 (linalool) for must and wine samples, respectively. For must samples the reproducibility ranges from 2.5% (citronellol) to 14.4% (nerolidol) (as R.S.D.), and from 4.8% (citronellol) to 14.2% (nerolidol) for wine samples. The analysis of spiked samples has shown that matrix effects do not significantly affect method performance. Limits of detection obtained are in low g l −1 range for all compounds analysed in this study.

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The aroma of grapes I. Extraction and determination of free and glycosidically bound fractions of some grape aroma components

Cited by 570 publications

References 15 publications

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

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

Free and Bound Volatile Compounds in Juice and Peel of Eureka Lemon

Development of headspace solid-phase microextraction-gas chromatography–mass spectrometry methodology for analysis of terpenoids in Madeira wines

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