Bound aroma compounds of Gual and Listan blanco grape varieties and their influence in the elaborated wines

被引：27

作者：

Rodriguez-Bencomo, Juan J. ^{[1
]}

Cabrera-Valido, Hector M. ^{[1
]}

Perez-Trujillo, Juan P. ^{[1
]}

Cacho, Juan ^{[2
]}

机构：

[1] Univ La Laguna, Dept Analyt Chem Nutr & Food Sci, Fac Chem, Tenerife 38201, Spain

[2] Univ Zaragoza, Dept Analyt Chem, Fac Sci, E-50009 Zaragoza, Spain

来源：

FOOD CHEMISTRY | 2011年 / 127卷 / 03期

关键词：

Aroma precursors; Wine; Volatile compounds; Gual; Listan blanco; GC; GC-MS; Odour activity value; WHITE WINE; VOLATILE COMPOSITION; SKIN CONTACT; RED WINES; CV MUSCAT; VINIFERA; CONSTITUENTS; COMPONENTS; SAUVIGNON; ALBARINO;

D O I：

10.1016/j.foodchem.2011.01.117

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Listan blanco and Gual are two white grape varieties grown in Spain (Canary Islands) and Gual is also grown in Portugal (Madeira Island). Wine quality could be improved by exploiting the varietal characteristics present in grapes as aroma precursors. At the present time, the enologic potential of these varieties has not yet been studied. Aroma precursors in musts and skins, and free volatiles in wines were determined in samples of both varieties. Aroma precursors of must and skins were isolated by absorption on XAD-2 resin and the aglycone liberated by means of acid hydrolysis. Free volatiles from wines and from aroma precursors were extracted with dichloromethane and then analysed by gas chromatography-mass spectrometry (CC-MS). Among the aroma precursors analysed, only alpha-terpineol, linalool and linalool oxides, 4-allyl-2,6-dimethoxyphenol. 2-methoxy-4-vinylphenol, 4-hydroxybenzaldehyde, vanillin and benzyl alcohol showed contents in grapes comparable to the levels observed in wine volatile compounds. (C) 2011 Elsevier Ltd. All rights reserved.

引用

页码：1153 / 1162

页数：10

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