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Food Chem

Title:		Effects of Botrytis cinerea and Erysiphe necator fungi on the aroma character of grape must: A comparative approach
Author(s):		Lopez Pinar A; Rauhut D; Ruehl E; Buettner A;
Address:		"Department of Chemistry and Pharmacy, Emil Fischer Center, Friedrich-Alexander-Universitat Erlangen-Nurnberg, Schuhstrasse 9, 91052 Erlangen, Germany. Electronic address: angela.lopez.pinar@fau.de. Hochschule Geisenheim University, Department of Microbiology and Biochemistry, Von-Lade-Strasse 1, 65366 Geisenheim, Germany. Electronic address: doris.rauhut@hs-gm.de. Hochschule Geisenheim University, Department of Grapevine Breeding, Von-Lade-Strasse 1, 65366 Geisenheim, Germany. Electronic address: ernst.ruehl@hs-gm.de. Department of Chemistry and Pharmacy, Emil Fischer Center, Friedrich-Alexander-Universitat Erlangen-Nurnberg, Schuhstrasse 9, 91052 Erlangen, Germany; Fraunhofer Institute for Process Engineering and Packaging IVV, Department Sensory Analytics, Giggenhauserstrasse 35, 85354 Freising, Germany. Electronic address: andrea.buettner@fau.de"
Journal Title:		Food Chem
Year:		2016
Volume:		20160330
Issue:
Page Number:		251 - 260
DOI:		10.1016/j.foodchem.2016.03.110
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Botrytis cinerea and Erysiphe necator are among the most relevant fungi in viticulture. In order to deepen our knowledge about their potential impact on wine quality, their effects on the aroma character of the initial stage of wine production, i.e. the must were studied. The main aroma compounds were determined by gas chromatography-olfactometry (GC-O) and ranked according to their relative intensities by means of aroma extract dilution analysis (AEDA). Clear differences between healthy and infected samples were observed. Botrytis cinerea had a positive impact on fruity and floral notes while several earthy smelling compounds were developed as result of the infection. Unlike in previous studies, however, we did not observe any clear differences in the quantities of earthy-mushroom-like smelling substances as result of the infection process with Erysiphe necator"
Keywords:		"Ascomycota/*chemistry Botrytis/*chemistry Chromatography, Gas Fruit/*microbiology Mycoses *Smell Vitis/*microbiology Volatile Organic Compounds/*analysis Botrytis cinerea Erysiphe necator Gas chromatography-olfactometry (GC-O) Must;"
Notes:		"MedlineLopez Pinar, Angela Rauhut, Doris Ruehl, Ernst Buettner, Andrea eng Research Support, Non-U.S. Gov't England 2016/04/16 Food Chem. 2016 Sep 15; 207:251-60. doi: 10.1016/j.foodchem.2016.03.110. Epub 2016 Mar 30"