游离挥发性化合物cv。佩德罗·吉姆萨内斯(葡萄)白葡萄必须生长在圣胡安，阿根廷

IF 1.1 4区农林科学 Q4 FOOD SCIENCE & TECHNOLOGY

South African Journal of Enology and Viticulture Pub Date : 2018-05-09 DOI:10.21548/39-1-1565

Y. Maturano, M. C. Nally, M. Assof, M. Toro, L. Figueroa, V. Jofré, F. Vazquez

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引用次数: 4

摘要

从佩德罗·希门尼斯葡萄的自由芳香成分，生长在圣胡安，阿根廷，表征。采用气相色谱-质谱-固相微萃取(GC-MS-SPME)技术对2008和2009年份的样品进行分析。对高级醇、萜类、c13 -降异戊二烯类、酯类、醛类和酮类进行定量。气味活性值(oav)计算表明，β-大马士革酮、α-ionone、β-芳樟醇、香叶醇、丁酸乙酯、己酸酯和辛酸酯是该葡萄品种中最常见的香气活性化合物。然而，其余42种oav小于1的芳香化合物可能有助于佩德罗·希门尼斯葡萄的风味。测量的单萜烯水平表明，佩德罗·希门尼斯葡萄可以被认为是一个中性品种。这是连续两年首次报道佩德罗·希门尼斯葡萄的主要潜在游离香气贡献者。

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Free Volatile Compounds of cv. Pedro Giménez (Vitis vinifera L.) White Grape Must Grown in San Juan, Argentina

The free aromatic composition of must from Pedro Gimenez grapes, grown in San Juan, Argentina, was characterised. Samples from the vintages of 2008 and 2009 were analysed by gas chromatography–mass spectrometry–solid phase microextraction (GC–MS–SPME). Higher alcohols, terpenes, C13-norisoprenoids, esters, aldehydes and ketones were quantified. The calculation of the odour activity values (OAVs) revealed that β-damascenone, α-ionone, β-linalool, geraniol, ethyl butanoate, hexanoate and octanoate were the most prevalent aroma-active compounds of the grape variety. However, the remaining 42 aromatic compounds that registered OAVs less than 1 could potentially contribute to the flavour of Pedro Gimenez grapes. The measured monoterpene levels indicate that the Pedro Gimenez grape can be considered a neutral variety. This is the first report describing the main potential free aroma contributors of Pedro Gimenez grapes in two consecutive years.

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来源期刊

South African Journal of Enology and Viticulture 工程技术-食品科技

CiteScore

2.50

自引率

7.70%

发文量

审稿时长

>36 weeks

期刊介绍： The South African Journal of Enology and Viticulture (SAJEV) publishes full-length original Research Papers, Research Notes and Review Papers on all subjects related to enology and viticulture. The SAJEV does not accept articles published in, or submitted to, other journals.