Aroma of Aglianico and Uva di Troia grapes by aromatic series

Genovese, Alessandro; Lamorte, Simona Antonella; Gambuti, Angelita; Moio, Luigi

doi:10.1016/j.foodres.2013.03.051

Cited by 64 publications

(61 citation statements)

References 53 publications

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“…In addition, Rodríguez‐Bencomo and others (2011a) found by GC‐MS analysis of the aglycones after acidolysis that the aroma glycosides of terpenes and benzenic compounds were higher in the skin than in the juice of Marmajuelo and Malvasía grapes (2 white grape varieties grown in Spain). Similar results have also been reported by Genovese and others () who studied the aroma glycosides in the skin and juice of Aglianico and Uva di Troia (2 red grapes widely cultivated in Southern Italy). The GC‐MS results indicated that the contents of monoterpene aroma glycosides and certain benzenic aroma glycosides were higher in skin than that in juice of grapes.…”

Section: Grape Aroma Glycosidessupporting

confidence: 89%

“…Note: references are represented by numbers. (1) López and others ;(2) Genovés and others ; (3) Cabrita and others ; (4) Souid and others ; (5) Nasi and others ; (6) Genisheva & Oliveira, ; (7) Botelho and others ; (8) Canosa and others ; (9) Pedroza and others ; (10) Rodríguez‐Bencomo and others ; (11) Flamini and others ; (12) Noguerol‐Pato and others ; (13) Genovese and others ; (14) Lamorte and others .…”

Section: Grape Aroma Glycosidesmentioning

confidence: 99%

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Aroma Glycosides in Grapes and Wine

Liu

Xiao-lin

Ullah

et al. 2017

Journal of Food Science

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Abstract:The major aroma components in grapes and wine include free volatile compounds and glycosidic nonvolatile compounds. The latter group of compounds is more than 10 times abundant of the former, and constitutes a big aroma reserve in grapes and wine. This review summarizes the research results obtained recently for the identification of aroma glycosides in grapes and wine, including grape glycoside structures, differences in aroma glycosides among grape varieties, hydrolysis mechanisms, and the factors that influence them. It also presents the analytical techniques used to identify the glycosidic aroma precursors. The operational strategies, challenges, and improvements of each step encountered in the analysis of glycosidic aroma precursors are described. This review intends to provide a convenient reference for researchers interested in the methods used for the determination of the aroma glucosides composition and the recognition of their chemical structures.

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Section: Grape Aroma Glycosidessupporting

confidence: 89%

Section: Grape Aroma Glycosidesmentioning

confidence: 99%

Aroma Glycosides in Grapes and Wine

Liu

Xiao-lin

Ullah

et al. 2017

Journal of Food Science

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“…1b. RMJ: raw mulberry juice; LFMJ: lactic-acid-fermented mulberry juice; TLFMJ: thermal pasteurized fermented mulberry juice; PLFMJ: pulsed light pasteurized fermented mulberry juice (exposure time of 1 -2 s; 2 -4 s; 3 -4 s) Volatile compounds were coded as indicated in Table 4 Odor threshold were obtained from the literature [50,52] Aromatic series were from the literature [53,54] …”

Section: Odor Activity Values Assessmentmentioning

confidence: 99%

Effect of pulsed light treatment on the phytochemical, volatile, and sensorial attributes of lactic-acid-fermented mulberry juice

Kwaw

Tchabo

et al. 2018

International Journal of Food Properties

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The effect of PL treatment on the microbial inactivation, physicochemical, phytochemical, volatile, and sensory characteristics of LFMJ was evaluated. It was found that the PL was able to reduce the microbial load to acceptable levels (1.02 ± 0.04 log 10 cfu/mL) with no significant impact on the physicochemical properties of LFMJ. It was also observed that the PL treatment caused a slight decrease in anthocyanin concentration at 8 s exposure time. The color difference (ΔE) of the juice treated for 2 and 4 s fell below the slightly noticeable range 0.5<ΔE<1.5 while ΔE values for the 8 s (0.55 ± 0.02) and the thermal (0.50 ± 0.02) treated samples were slightly noticeable. The volatile profile and odor activity values were positively affected by increasing the exposure time. The results depict that, under the present experimental conditions, the application of the PL resulted in a fermented juice with superior quality attributes as compared to the thermal treated juice. ARTICLE HISTORY

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“…However, the concentrations of this compound were below the odor threshold value (250.0 mg L À1 ), which indicates that 2-phenylethyl acetate did not influence the aroma characteristics of the sparkling wines. However, some studies show that even at low concentrations this compound produces an additive or even synergic effect in the presence of other aroma compounds (Genovese, Lamorte, Gambuti, & Moio, 2013), contributing to the aromatic complexity of sparkling wines.…”

Section: Volatile Compoundsmentioning

confidence: 99%