| Title: | Striking changes in volatile profiles at sub-zero temperatures during over-ripening of 'Beibinghong' grapes in Northeastern China |
| Author(s): | Lan YB; Qian X; Yang ZJ; Xiang XF; Yang WX; Liu T; Zhu BQ; Pan QH; Duan CQ; |
| Address: | "Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. Ji'an Municipal Bureau of Agriculture, Ji'an 134200, China. Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China. Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. Electronic address: duanchq@vip.sina.com" |
| DOI: | 10.1016/j.foodchem.2016.05.143 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "The evolution of free and glycosidically bound volatile compounds in 'Beibinghong' (Vitis viniferaxVitis amurensis) grape berries throughout on-vine over-ripening and freezing processes was studied in two vintages. The aroma profiles of 'Beibinghong' icewine berries were characterized by C6 compounds, higher alcohols and terpenoids in free fractions and carbonyl compounds, higher alcohols, C6 alcohols and terpenoids in bound fractions. With regard to free volatile compounds, there was a decrease in the concentration of C6 compounds, terpenols and norisoprenoids and an increase of terpene oxides during over-ripening process. A striking alteration of volatile profile occurred at sub-zero temperatures, particularly for the free fractions such as C6 alcohols, higher alcohols and oxidative terpene derivatives. These changes were attributed to a series of reactions (biotransformation, oxidation and anaerobic metabolism) induced by water loss and especially freeze-thaw cycles. PCA revealed temperature and rainfall affected the accumulation of volatile compounds during over-ripening processes" |
| Keywords: | China Cold Temperature Vitis/*chemistry Volatile Organic Compounds/*chemistry Clustered heatmap On-vine over-ripening and freezing processes Pca Volatile compounds 'Beibinghong'; |
| Notes: | "MedlineLan, Yi-Bin Qian, Xu Yang, Zhong-Jun Xiang, Xiao-Feng Yang, Wei-Xi Liu, Tao Zhu, Bao-Qing Pan, Qiu-Hong Duan, Chang-Qing eng England 2016/07/05 Food Chem. 2016 Dec 1; 212:172-82. doi: 10.1016/j.foodchem.2016.05.143. Epub 2016 May 24" |
