Aromatic composition of the Vitis vinifera grape Albarino

被引：60

作者：

Diéguez, SC ^{[1
]}

Lois, LC ^{[1
]}

Gómez, EF ^{[1
]}

de la Peña, MLG ^{[1
]}

机构：

[1] Univ Vigo, Fac Ciencias Ourense, Dept Quim Analit & Alimentaria, Area Quim Analit, Orense 32004, Spain

来源：

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY | 2003年 / 36卷 / 06期

关键词：

Albarino grape; aroma; chromatography; SUN EXPOSURE; COMPONENTS; VARIETIES; MUSCAT;

D O I：

10.1016/S0023-6438(03)00064-1

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The Vitis vinifera Albarino is a considerably acid white Galician variety, with an important aromatic potential. The composition of the grape at the harvest date during four consecutive years is reflected in this paper. The normal parameters of total acidity, pH, and sugar and malic acid contents, were determined according to the official methods of the OIV. Aromatic compounds extracted from the grape sample using C18 cartridges were identified and quantified by gas chromatography/mass spectrometry. The results obtained demonstrate a high content of bound form aromatic compounds and that, of the responsible compounds for the varietal aroma, linalool, geraniol, benzyl alcohol and 2-phenylethanol predominate. This supports the observation of the floral character of the variety. (C) 2003 Swiss Society of Food Science and Technology. Published by Elsevier Science Ltd. All rights reserved.

引用

页码：585 / 590

页数：6

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