Fractionation of glycoside precursors of aroma in grapes and wine

被引：61

作者：

Mateo, JJ ^{[1
]}

Gentilini, N ^{[1
]}

Huerta, T ^{[1
]}

Jimenez, M ^{[1
]}

DiStefano, R ^{[1
]}

机构：

[1] IST SPERIMENTALE ENOL,I-14100 ASTI,ITALY

来源：

JOURNAL OF CHROMATOGRAPHY A | 1997年 / 778卷 / 1-2期

关键词：

food analysis; wine; fruits; glycosides;

D O I：

10.1016/S0021-9673(97)00566-9

中图分类号：

Q5 [生物化学];

学科分类号：

071010 ; 081704 ;

摘要：

The glycosides in mono-, di-and trihydroxylated terpene and norisoprenoid alcohols and also those in the related shikimate pathway have been isolated on C-18 reversed-phase cartridges and then fractionated into classes of different polarity at increasing percentages of methanol. The benzyl alcohol glycosides are the most polar, while those of terpene monohydroxylated alcohols and geranic acid are the least polar. The terpene diols, linalool furanoid and pyranoid oxides and also norisoprenoid precursors show intermediate polarity and separate into well defined fractions according to their polarity. (C) 1997 Elsevier Science B.V.

引用

页码：219 / 224

页数：6

共 8 条

[1]

BITTEUR S, 1989, J SCI FOOD AGR, V47, P235

[2]

CORDONNIER RE, 1974, CR ACAD SCI D NAT, V187, P3387

[3]

DISTEFANO R, 1982, VIGNE VINI, V9, P45

[4] SEQUENTIAL ENZYMIC-HYDROLYSIS OF POTENTIALLY AROMATIC GLYCOSIDES FROM GRAPE [J].