| Title: | "Development of C13-norisoprenoids, carotenoids and other volatile compounds in Vitis vinifera L. Cv. Pinot noir grapes" |
| Address: | "Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331, United States. Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331, United States. Electronic address: michael.qian@oregonstate.edu" |
| DOI: | 10.1016/j.foodchem.2015.07.050 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "Developmental changes in the carotenoids and volatile compounds of Pinot noir grape berries were investigated in this study from pea size to harvest during 2012. HPLC analysis showed continued decrease of lutein, beta-carotene, neochrome a and neoxanthin continued to decrease during berry development, with rapid decrease of lutein and (9'z)-neoxanthin occurred two weeks before veraison. Neochrome b and violaxanthin accumulated at early development and started to decrease two weeks before veraison. Volatile analysis demonstrated that total beta-damascenone, TDN and vitispirane all increased dramatically, especially at later stage of ripening, whereas the changes for alpha-ionone and beta-ionone were not obvious. The correlation between carotenoids and C13-norisoprenoids in the grape berries was compound-dependent, suggesting dependency on enzyme activity and specificity. In addition, C6-alcohols accumulated before veraison and decreased towards maturation, and 3-isobutyl-2-methoxyprazine decreased with increasing maturity" |
| Keywords: | "Alcohols/analysis Carotenoids/*analysis Chromatography, High Pressure Liquid Fruit/chemistry/*growth & development Lutein/analysis Norisoprenoids/*analysis Taste *Vitis Volatile Organic Compounds/*analysis Wine/analysis Xanthophylls/analysis beta Carotene;" |
| Notes: | "MedlineYuan, Fang Qian, Michael C eng England 2015/08/26 Food Chem. 2016 Feb 1; 192:633-41. doi: 10.1016/j.foodchem.2015.07.050. Epub 2015 Jul 16" |
