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J Food Sci

Title:		Identification and quantification of impact aroma compounds in 4 nonfloral Vitis vinifera varieties grapes
Author(s):		Fan W; Xu Y; Jiang W; Li J;
Address:		"Key Lab. of Industrial Biotechnology, Ministry of Education, Lab. of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan Univ., Wuxi, China"
Journal Title:		J Food Sci
Year:		2010
Volume:		75
Issue:		1
Page Number:		S81 - S88
DOI:		10.1111/j.1750-3841.2009.01436.x
ISSN/ISBN:		1750-3841 (Electronic) 0022-1147 (Linking)
Abstract:		"The aroma compounds in grapes of Cabernet gernischt, Cabernet sauvignon, Cabernet franc, and Merlot have been studied by gas chromatography-olfactometry (GC-O). The GC-O study revealed the presence of 58 aroma compounds in which 53 odorants were identified. The most significant odor active volatiles in 4 grape berries were beta-damascenone, hexanal, (Z)-3-hexen-1-ol, (E,Z)-2,6-nonadienal, beta-ionone, and unknown (RI = 1612). The quantification of volatile aroma compounds in grapes was developed using headspace solid phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS). The influences of SPME fiber, extracting temperature, and time on the extraction of volatile compounds in grape were investigated. The aroma compounds in 4 grapes were quantified. According to the odor activity values (OAVs), (E,Z)-2,6-nonadienal (OAV from 334 to 777), beta-damascenone (OAV 245-790), beta-ionone (OAV 97-193), and acetic acid (OAV 7-165) had comparatively high OVA values"
Keywords:		Alcohols Carboxylic Acids/analysis China Gas Chromatography-Mass Spectrometry Humans Norisoprenoids *Odorants Terpenes Vitis/classification/growth & development/*physiology Volatile Organic Compounds/analysis *Wine;
Notes:		"MedlineFan, Wenlai Xu, Yan Jiang, Wenguang Li, Jiming eng Research Support, Non-U.S. Gov't 2010/05/25 J Food Sci. 2010 Jan-Feb; 75(1):S81-8. doi: 10.1111/j.1750-3841.2009.01436.x"