Changes in Volatile Compounds during Ripening in Grapes of Airén, Macabeo and Chardonnay White Varieties Grown in La Mancha Region (Spain)

Abstract

Changes in volatile compounds in musts and skins of grapes of Aire´n, Macabeo and Chardonnay white varieties were determined during ripening. The musts of the Aire´n variety contained higher concentrations of c-3-hexenol; musts of the Macabeo variety were the richest in t-3-hexenol and 2,4-hexadienal, while the Chardonnay musts stood out for having higher concentrations of benzaldehyde, phenylacetaldehyde and benzyl alcohol. The skins of the three varieties were both qualitatively and quantitatively richer in volatiles than were the musts. The skins of the Aire´n grapes had the highest levels of nerol. Aire´n grapes were the only variety in which citronellol was present in the skins. Low concentrations of eugenol were detected in the skins of the Chardonnay grape variety but were not present in the other two varieties. Changes in the concentration of the volatile compounds during ripening were not uniform; this made difficult the determination of the optimum level of ripening for each variety on the basis of the volatile compound content. Nevertheless, results indicated that C 6 compounds and terpene concentrations reached a maximum at 6-8 Baume´in the Aire´n grapes and at around 11 Baume´in the Chardonnay and Macabeo grapes.

Influence of Maturity and Vineyard Location on Free and Bound Aroma Compounds of Grapes from the País Cultivar

“…In all cases, total C 6 alcohols decreased during maturation, which is consistent with previous reports. These compounds are formed from linoleic and linolenic acid when grapes come into contact with air, and are catalysed by lipoxygenase, peroxidase and alcohol dehydrogenase enzymes (Crouzet, 1999;Garcia et al, 2003). The decreasing trend of their presence in the grape has been related to the greatest activity of the enzyme at the beginning of véraison (Salinas et al, 2004), and also to the decrease in polyunsaturated fatty acids during ripening, which are precursors of these compounds.…”

Plant Phenylacetaldehyde Synthase Is a Bifunctional Homotetrameric Enzyme That Catalyzes Phenylalanine Decarboxylation and Oxidation

“…They also contribute to the aromas of tomato (6), grape (10), and tamarind (11) fruits and to the flavor of tea (12). PHA has been identified in some animals and fungi as well (13,14).…”

Changes in concentration of volatile compounds in response to defoliation of Muscat of Alexandria grapevines grown under a traditional farming system

“…The result of aliphatic compounds, in Cerro Verde location hexanal show higher concentration in intense defoliation (T1) compared with control treatment, this compound could be the major contributor to green-vegetal aroma of some nonaromatic cultivars of grape berries (Fan et al, 2010). Thereafter these concentrations progressively decrease (García et al, 2003). This may explain the small concentrations of volatiles studied, mainly in terms of monoterpenes and particularly in Pinihue location.…”