| Title: | Chemical composition of volatile aroma metabolites and their glycosylated precursors that can uniquely differentiate individual grape cultivars |
| Author(s): | Ghaste M; Narduzzi L; Carlin S; Vrhovsek U; Shulaev V; Mattivi F; |
| Address: | "Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), Via E. Mach 1, 38010 San Michele all'Adige, Italy; International Doctoral School in Biomolecular Science, University of Trento, Via Sommarive 14, 38123 Povo-Trento, Italy. Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), Via E. Mach 1, 38010 San Michele all'Adige, Italy. Department of Biological Sciences, College of Arts and Sciences, University of North Texas, Denton, TX 76203, USA. Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), Via E. Mach 1, 38010 San Michele all'Adige, Italy. Electronic address: fulvio.mattivi@fmach.it" |
| DOI: | 10.1016/j.foodchem.2015.04.056 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "Every grape cultivar has its own unique genetic characteristics, leading to the production of a different secondary metabolite profile. Aroma is one of the most important aspects in terms of the quality of grapes and previous studies have assigned specific aromas to particular grape cultivars. In this study we present the molecular profiling of volatile aroma metabolites and their precursors in ten selected genotypes, including six Vitis vinifera cultivars, two American species (Arizonica Texas, Vitis cinerea) and two interspecific crosses. Chemical profiling was achieved through combined use of two orthogonal techniques, GC-MS and LC-HRMS, before and after enzymatic hydrolysis. The results show that both free and glycosidically bound aroma precursors behave differently in each different grape cultivar and species. As many as 66 free aroma volatile molecules (originally existing and released after hydrolysis) were profiled through GC-MS analysis, while 15 glycosylated precursors of volatiles were identified through LC-HRMS and correlation with GC-MS data" |
| Keywords: | "Chromatography, Liquid Fruit/*chemistry Gas Chromatography-Mass Spectrometry Glycosides/analysis Glycosylation Hydrolysis Vitis/*chemistry/classification Volatile Organic Compounds/*analysis Arom Gc-ms Glycosides Grape Lc-hrms;" |
| Notes: | "MedlineGhaste, Manoj Narduzzi, Luca Carlin, Silvia Vrhovsek, Urska Shulaev, Vladimir Mattivi, Fulvio eng Research Support, Non-U.S. Gov't England 2015/06/05 Food Chem. 2015 Dec 1; 188:309-19. doi: 10.1016/j.foodchem.2015.04.056. Epub 2015 Apr 24" |
