Contribution to the study of the aromatic potential of three Muscat Vitis vinifera varieties: Identification of new compounds

被引：18

作者：

Marino, NC ^{[1
]}

Tamames, EL ^{[1
]}

Jares, CMG ^{[1
]}

机构：

[1] UNIV BARCELONA,FAC FARM,AREA NUTR & BROMATOL,E-08028 BARCELONA,SPAIN

来源：

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL | 1995年 / 1卷 / 2-3期

关键词：

aroma; grape; Vitis vinifera; Muscat;

D O I：

10.1177/108201329500100206

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

About 60 components of the free and bound fractions of the aroma of three Vitis vinifera grape cultivars (i.e., Muscat d'Alexandrie, Muscat d'Hambourg, and Muscat de Frontignan) were determined. Free and bound fractions were isolated by selective retention on a nonionic resin (Amberlite XAD-2). The free fraction was directly analyzed by means of gas chromatography and gas chromatography-mass spectrometry (GC and GC-MS). The analysis of the bound fraction was performed following two methods: (1) by enzymatic hydrolysis, to release the volatile aglycons and (2) by TFA (trifluoroacetylation) of the glycosidic compounds. Several glycosidic compounds were identified as glucosides, arabinosides, rutinosides, and apiosides, which constitute an important grape aroma reserve.

引用

页码：105 / 116

页数：12

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