| Title: | Dynamic changes in norisoprenoids and phenylalanine-derived volatiles in off-vine Vidal blanc grape during late harvest |
| Author(s): | Chen K; Wen J; Ma L; Wen H; Li J; |
| Address: | "College of Food Science & Nutritional Engineering, China Agricultural University, No. 17 Tsinghua Dong Road, 100083 Beijing, PR China; Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, 100083 Beijing, PR China. Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, 100083 Beijing, PR China; Supervision, Inspection & Testing Center for Agricultural Products Quality, Ministry of Agriculture, 100083 Beijing, PR China. College of Food Science & Nutritional Engineering, China Agricultural University, No. 17 Tsinghua Dong Road, 100083 Beijing, PR China; Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, 100083 Beijing, PR China. Electronic address: lijingming@cau.edu.cn" |
| DOI: | 10.1016/j.foodchem.2019.03.101 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "We investigated the dynamic changes in norisoprenoids and phenylalanine derivatives in off-vine Vidal blanc. Glycosidically bound as well as free-form volatile compounds were identified by GC-MS in two vintages. Thus, off-vine grape exhibited the development of four higher alcohols (viz. linalool oxide, 2-octanol, 1-pentanol, and 1-heptanol), C13-norisoprenoids (alpha-ionone), phenylalanine-derivates (2-phenylethanol), whereas beta-ionone and geranial showed high correlation in on-vine grape. Freeze-thaw cycles and desiccation, two exterior stress affect volatile compound development, resulted in content fluctuations during late harvest. Interestingly, the total content of higher alcohols was higher in on-vine grapes than off-vine grapes in two vintages respectively. Interestingly, the content of higher alcohols was higher in off-vine samples in the 2016 and 2017 vintages. In terms of physicochemical parameters, off-vine Vidal showed results similar to those of on-vine sample. Nevertheless, sensorial impression of the grape juice was influenced by interaction of vintages and vine treatments" |
| Keywords: | Acyclic Monoterpenes Alcohols/analysis Carotenoids/analysis Cluster Analysis Cyclohexanols/analysis Female Gas Chromatography-Mass Spectrometry Heptanol/analysis Humans Male Monoterpenes/analysis Norisoprenoids/*analysis Octanols/analysis Pentanols/analys; |
| Notes: | "MedlineChen, Kai Wen, Jingfang Ma, Liyan Wen, Haichao Li, Jingming eng England 2019/04/09 Food Chem. 2019 Aug 15; 289:645-656. doi: 10.1016/j.foodchem.2019.03.101. Epub 2019 Mar 20" |
