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Chem Biodivers

Title:		Evaluation of differences in the aroma composition of free-run and pressed neutral grape juices obtained from Emir (Vitis vinifera L.)
Author(s):		Selli S; Bagatar B; Sen K; Kelebek H;
Address:		"University of Cukurova, Faculty of Agriculture, Department of Food Engineering, TR-01330 Adana. sselli@cu.edu.tr"
Journal Title:		Chem Biodivers
Year:		2011
Volume:		8
Issue:		9
Page Number:		1776 - 1782
DOI:		10.1002/cbdv.201100053
ISSN/ISBN:		1612-1880 (Electronic) 1612-1872 (Linking)
Abstract:		"In this study, the differences in the aroma compounds released after the free-run and pressed juices of cv. Emir grape (Vitis vinifera L.) were evaluated. Aroma compounds were obtained by liquid-liquid extraction with CH(2) Cl(2) , and then analyzed by gas chromatography (GC) and gas chromatography/mass spectrometry (GC/MS). According to the results, pressing uniformly increased the levels of the aromatic constituents, but this treatment lowered the grape juice quality for winemaking by increasing the total phenolic compounds, browning index, and C(6) -alcohol levels (green-herbaceaous odor) as compared to the free-run juice. From all the aroma compounds identified in both juices, hexan-1-ol, (E)-hex-2-en-1-ol, isobutanol, isoamyl alcohol, and 2-phenylethanol were the most abundant volatile compounds"
Keywords:		Gas Chromatography-Mass Spectrometry Liquid-Liquid Extraction Phenols/chemistry/isolation & purification Vitis/*chemistry Volatile Organic Compounds/*chemistry/isolation & purification;
Notes:		"MedlineSelli, Serkan Bagatar, Berfu Sen, Kemal Kelebek, Hasim eng Switzerland 2011/09/17 Chem Biodivers. 2011 Sep; 8(9):1776-82. doi: 10.1002/cbdv.201100053"