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Food Chem

Title:		Use of density sorting for the selection of aromatic grape berries with different volatile profile
Author(s):		Pollon M; Torchio F; Giacosa S; Segade SR; Rolle L;
Address:		"Dipartimento di Scienze Agrarie, Forestali e Alimentari, Universita degli Studi di Torino, Grugliasco, Italy. Istituto di Enologia e Ingegneria Agro-Alimentare, Universita Cattolica del Sacro Cuore, Piacenza, Italy. Dipartimento di Scienze Agrarie, Forestali e Alimentari, Universita degli Studi di Torino, Grugliasco, Italy. Electronic address: simone.giacosa@unito.it"
Journal Title:		Food Chem
Year:		2019
Volume:		20181009
Issue:
Page Number:		562 - 571
DOI:		10.1016/j.foodchem.2018.10.040
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"The aim of the study was to investigate the application of berry density sorting as a tool for the selection of grapes with different volatile and precursor profiles. The study was carried out on Moscato giallo, Malvasia di Schierano, Malvasia nera lunga, and Brachetto aromatic grape varieties. Free and glycosidically-bound terpene compounds including linalool, geraniol, nerol, citronellol, and terpineol, as well as lipoxygenases activity-derived compounds, were evaluated using head space-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) in density sorted berries (1075-1119?ª+kg?ª+m(-3)). Total free terpenes changed with the berry density, while no significant changes were found in total glycosylated compounds, except for Malvasia nera lunga grapes where nerol, linalool, and geraniol contributed strongly to the increase of total contents with increasing berry density. Given that these variations were strongly variety-dependent, the possible use of density sorting equipment in winery for this aim may be less effective"
Keywords:		Fruit/*chemistry Gas Chromatography-Mass Spectrometry Glycosides/analysis Solid Phase Microextraction Vitis/*chemistry Volatile Organic Compounds/*analysis Aroma Aromatic cultivars Density sorting Free and glycosylated volatile compounds Green leaf volati;
Notes:		"MedlinePollon, Matteo Torchio, Fabrizio Giacosa, Simone Segade, Susana Rio Rolle, Luca eng England 2018/11/10 Food Chem. 2019 Mar 15; 276:562-571. doi: 10.1016/j.foodchem.2018.10.040. Epub 2018 Oct 9"