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J Agric Food Chem

Title:		Aroma Precursors in Grapes and Wine: Flavor Release during Wine Production and Consumption
Author(s):		Parker M; Capone DL; Francis IL; Herderich MJ;
Address:		"The Australian Wine Research Institute , P.O. Box 197, Glen Osmond (Adelaide) , SA 5064 , Australia. School of Pharmacy and Medical Sciences , The University of South Australia , G.P.O. Box 2471, Adelaide , SA 5001 , Australia"
Journal Title:		J Agric Food Chem
Year:		2018
Volume:		20170308
Issue:		10
Page Number:		2281 - 2286
DOI:		10.1021/acs.jafc.6b05255
ISSN/ISBN:		1520-5118 (Electronic) 0021-8561 (Linking)
Abstract:		"Pioneering investigations into precursors of fruity and floral flavors established the importance of terpenoid and C(13)-norisoprenoid glycosides to the flavor of aromatic wines. Nowadays flavor precursors in grapes and wine are known to be structurally diverse, encompassing glycosides, amino acid conjugates, odorless volatiles, hydroxycinnamic acids, and many others. Flavor precursors mainly originate in the grape berry but also from oak or other materials involved in winemaking. Flavors are released from precursors during crushing and subsequent production steps by enzymatic and nonenzymatic transformations, via microbial glycosidases, esterases, C-S lyases, and decarboxylases, and through acid-catalyzed hydrolysis and chemical rearrangements. Flavors can also be liberated from glycosides and amino acid conjugates by oral microbiota. Hence, it is increasingly likely that flavor precursors contribute to retronasal aroma formation through in-mouth release during consumption, prompting a shift in focus from identifying aroma precursors in grapes to understanding aroma precursors present in bottled wine"
Keywords:		Fermentation Flavoring Agents/*chemistry/metabolism Fruit/chemistry/metabolism/microbiology Humans Microbiota Taste Vitis/*chemistry/metabolism/microbiology Wine/*analysis/microbiology Vitis vinifera aroma flavor glycoside grape precursor wine;
Notes:		"MedlineParker, Mango Capone, Dimitra L Francis, I Leigh Herderich, Markus J eng Review 2017/02/22 J Agric Food Chem. 2018 Mar 14; 66(10):2281-2286. doi: 10.1021/acs.jafc.6b05255. Epub 2017 Mar 8"