Evaluation of Differences in the Aroma Composition of Free‐Run and Pressed Neutral Grape Juices Obtained from Emir (<i>Vitis vinifera</i> L.)

Selli, Serkan; Bagatar, Berfu; Şen, Kemal; Kelebek, Haşim

doi:10.1002/cbdv.201100053

Cited by 12 publications

(7 citation statements)

References 27 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…2‐Phenyl ethanol has the second highest concentration among alcohols which normally provides flowery notes to red wines . Presence of this volatile alcohol in wines depends on the yeast type used in the fermentation, must composition, and fermentation temperatures . Another important volatile compound found in this group was hexanol.…”

Section: Resultsmentioning

confidence: 99%

“…Pavez et al (2016) focused on the volatile thiols in Carmenere red wines, while Pons et al (2016) investigated the existence of new aroma compounds in specific odoriferous zones in red wine using the GC‐O technique. Although much research was conducted to observe the effect of the pomace pressing application on grape juice and wine volatiles, there is no published research that identifies and quantifies the aroma‐active compounds of wines obtained from free‐run juice and pressed pomace.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Screening of key odorants and anthocyanin compounds of cv. Okuzgozu (Vitis vinifera L.) red wines with a free run and pressed pomace using GC‐MS‐Olfactometry and LC‐MS‐MS

et al. 2018

Self Cite

View full text Add to dashboard Cite

The principal purpose of the present work is to characterize the aroma, aroma-active, and anthocyanin profiles of Okuzgozu wines and to observe the effect of the pomace pressing technique on these parameters. A total of 58 and 59 volatile compounds were identified and quantified in free-run juice wine (FRW) and pressed pomace wine (PW). Alcohols were found as the most dominant group among aroma compounds followed by esters and acids. However, among all these compounds, only 11 and 13 of them could be considered as key odorants in aromatic extracts of FRW and PW, respectively. According to GC-MS-O analysis, ethyl octanoate (fruity), phenyl ethyl acetate (fruity), and 2-phenyl ethanol (flowery) were found as the main contributors to the overall scent of both wines. Beyond the aroma profiles, anthocyanin contents of both types of wines were also investigated, and total 14 and 15 anthocyanins were identified and quantified in FRW and PW. Malvidin-3-glycoside and its acetyl and coumaroyl forms were identified as the dominant anthocyanins in both wines. It is worth noting the pressing application (2.0 atm) led to an increase of some unpleasant notes in the aroma providing chemical, pharmacy, and fermented aromas in wine. On the other hand, the wines produced with pressed pomace presented higher amounts of anthocyanins.

show abstract

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Screening of key odorants and anthocyanin compounds of cv. Okuzgozu (Vitis vinifera L.) red wines with a free run and pressed pomace using GC‐MS‐Olfactometry and LC‐MS‐MS

et al. 2018

Self Cite

View full text Add to dashboard Cite

show abstract

“…Pressing during wine fermentation process can increase the extraction of secondary metabolites present in fruits [14]. However, the high level of these secondary metabolites in juice can produce a green-herbaceous aroma in wine, reducing its overall pleasant flavor [10]. Bound volatiles in fruits cannot contribute to the overall aroma of wine due to their odorless properties.…”

Section: Resultsmentioning

confidence: 99%

“…For example, pressing treatment is a physical approach to disintegrate the structure of fruit cells, enhancing the release of aromatic compounds and volatile precursors in juice. It has been reported that the pressed juice contained higher levels of C 6 alcohols compared to the free-run juice [10]. Besides, odorless volatile precursors exist in fruit with a large amount [9].…”

Section: Introductionmentioning

confidence: 99%

Effect of Raw Material, Pressing and Glycosidase on the Volatile Compound Composition of Wine Made From Goji Berries

et al. 2016

View full text Add to dashboard Cite

This study investigated the effect of raw material, pressing, and glycosidase on the aromatic profile of goji berry wine. The free-run and the pressed juice of dried and fresh goji berries were used for wine production, whereas glycosidase was applied to wine after fermentation. Dried goji berry fermented wine exhibited much stronger fruity, floral, caramel, and herbaceous odors due to higher levels of esters, β-ionone and methionol. However, fresh berry fermented wine possessed stronger chemical notes due to higher levels of 4-ethylphenol. Pressing treatment reduced the fruity and caramel odors in these fermented wines, and fresh berry free-run juice fermented wine exhibited the least floral aroma. Glycosidase addition did not alter the aromatic composition of wines. The principal component analysis indicated that goji raw material played a primary role in differentiating the aromatic profiles of the wines due to the difference on the content of 20 esters, nine benzenes, eight aldehydes/ketones, three acids, two alcohols and six other volatiles. The content differences on isopentyl alcohol, styrene, benzyl alcohol, 1-octanol, (E)-5-decen-1-ol, 1-hexanol, and β-cyclocitral resulted in the segregation of the wines with and without the pressing treatment, especially for fresh berry fermented wine.

show abstract

“…The bound linalool concentration was three-fold higher than its odor threshold (6 lg/kg) (Fabre et al 2004). Linalool was distinguished by a floral-woody, lilac, lavender odor (Selli et al 2011). (E)-linalool oxide, (Z)-linalool oxide, linalool, a-terpineol, b-citronellol, nerol and geraniol were also reported in the glycosidic fraction of tomato cultivars (Marlatt et al 1992;Ortiz-Serrano and Gil 2007).…”

Section: Composition Of Bound Aroma Compounds In the Alida And Merve Cultivarsmentioning

confidence: 92%

Characterization of the free and glycosidically bound aroma potential of two important tomato cultivars grown in Turkey

et al. 2018

View full text Add to dashboard Cite

Free and glycosidically bound volatiles from two major tomato cultivars (Lycopersicon esculantum L. cv. Alida and Merve) of Turkey were determined. Free volatile compounds were extracted using liquid-liquid microextraction, while bound volatiles were extracted using solid phase extraction. The compounds were analyzed using GC-FID and GC-MS. Alida showed presence of, 39 free and 32 bound aroma compounds again 38 free and 31 bound aroma compounds is Merve. The odor activity values of the volatile compounds suggested that hexanal, (Z)-3-hexenal, (E,Z)-2,4-decadienal, (E,E)-2,4-decadienal and 2-phenylethanol were most significant odorants in both cultivars. Guaiacol and eugenol were flavor contributors for Merve. The norisoprenoids 5,6-epoxy-b-ionone and 3-hydroxy-bionone were observed in free form in tomato. Norisoprenoids, terpenoids, volatile phenols and higher alcohols were present in the glycosidic extract. Among the glycosidically bound compounds, 2-phenylethanol, guaiacol and eugenol were found to be potential contributors to overall tomato flavor upon hydrolysis.

show abstract

Evaluation of Differences in the Aroma Composition of Free‐Run and Pressed Neutral Grape Juices Obtained from Emir (Vitis vinifera L.)

Cited by 12 publications

References 27 publications

Screening of key odorants and anthocyanin compounds of cv. Okuzgozu (Vitis vinifera L.) red wines with a free run and pressed pomace using GC‐MS‐Olfactometry and LC‐MS‐MS

Screening of key odorants and anthocyanin compounds of cv. Okuzgozu (Vitis vinifera L.) red wines with a free run and pressed pomace using GC‐MS‐Olfactometry and LC‐MS‐MS

Effect of Raw Material, Pressing and Glycosidase on the Volatile Compound Composition of Wine Made From Goji Berries

Characterization of the free and glycosidically bound aroma potential of two important tomato cultivars grown in Turkey

Contact Info

Product

Resources

About