Free and glycoconjugated volatiles of V. vinifera grape 'Falanghina'

Lamorte, Simona Antonella; Gambuti, Angelita; Selicato, S.; Moto, L.

doi:10.5073/vitis.2008.47.241-243

Cited by 3 publications

(3 citation statements)

References 6 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In the literature, 1-octen-3-ol had already been identified as free and glycosidically bound in other grape varieties, such as Merlot [ 24 ], Falanghina [ 25 ] and in Fiano must [ 26 ]. Yet, no data concerning the sanitary status of grapes on the one hand and no reference concerning Pinot noir and Meunier on the other hand are available.…”

Section: Resultsmentioning

confidence: 99%

“…In the literature, 1-octen-3-ol was isolated as glycosides in several species, including Trifolium subterraneum [ 20 ], Mentha spicata [ 21 ], Salvia dichroantha [ 22 ] or more recently in soybean [ 23 ]. In addition, several grape varieties, such as Merlot [ 24 ] and Falanghina [ 25 ] or Fiano grape juice [ 26 ] and Chardonnay wines [ 27 ], exhibit the presence of 1-octen-3-ol after β -glycosidase treatment, suggesting the presence of glycosidic precursors for this specific molecule. Moreover, Chardonnay is a grape variety whose glycosidic fractions have been studied on several occasions [ 28 , 29 , 30 , 31 ].…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Identification of a Glycosylated Fraction Involved in Mushroom Off-Flavors in Grapes: Influence of Gray Rot, Powdery Mildew and Crustomyces subabruptus

et al. 2022

View full text Add to dashboard Cite

An organoleptic defect, termed fresh mushroom off-flavor and mainly caused by the C8 compounds 1-octen-3-one, 3-octanol and 1-octen-3-ol, has been identified in wines and spirits since the 2000s. The aim of this work was to identify the presence of glycosidic precursors of these C8 compounds and to evaluate the influence of different molds on the glycosylated fractions of three grape varieties. Must samples contaminated by molds (gray rot, powdery mildew and Crustomyces subabruptus) and three levels of attack severity (from healthy to 10–15%) were studied. After a β-glycosidase treatment on Meunier and Pinot noir musts contaminated by Crustomyces subabruptus, 1-octen-3-one, 1-octen-3-ol and 3-octanol were identified by GC-MS, proving the existence of glycosidic fractions in the musts. A Pinot noir must contaminated by Crustomyces subabruptus displayed a 230% increase in the glycosylated fraction responsible for 1-octen-3-one in comparison with an uncontaminated sample. Powdery mildew did not appear to affect the levels of the studied glycosidic fractions in Chardonnay musts. Gray rot on Meunier and Pinot noir musts had opposite effects depending on glycoside type, decreasing the 1-octen-3-one fraction and increasing the 1-octen-3-ol fraction.

show abstract

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Identification of a Glycosylated Fraction Involved in Mushroom Off-Flavors in Grapes: Influence of Gray Rot, Powdery Mildew and Crustomyces subabruptus

et al. 2022

View full text Add to dashboard Cite

show abstract

“…On the biosynthesis side, such FMOff markers may come from different aroma precursors. Indeed, in the fungus kingdom, the biosynthesis of C8 molecules is well documented, since 1-octen-3-ol originates from the transformation of linoleic acid under the action of several enzymes, possibly different lipoxygenases and hydroperoxide lyases. , In the vegetal kingdom and more specifically for grapes, 1-octen-3-ol glycosides have been found in different grape varieties such as Merlot, Falanghina, and Fiano . Recently, Delcros et al identified the presence of 1-octen-3-ol, 1-octen-3-one, and 3-octanol glycosides in Pinot noir musts contaminated in the laboratory by Crustomyces subabruptus or from grapes affected by gray rot, demonstrating for the first time the presence of aroma precursors involved in FMOff.…”

Section: Introductionmentioning

confidence: 99%

Evolution of Markers Involved in the Fresh Mushroom Off-Flavor in Wine During Alcoholic Fermentation

Delcros,

Collas,

Hervé

et al. 2023

J. Agric. Food Chem.

View full text Add to dashboard Cite

The fresh mushroom off-flavor (FMOff) is due to several C8 compounds such as 1-octen-3-one, 1-octen-3-ol and 1-hydroxyoctan-3-one, among others. Recently, glycosidic precursors of some FMOff compounds have been identified in grape musts, but the evolution of such compounds during alcoholic fermentation (AF) remains poorly studied. Therefore, the aim of this work was to monitor both FMOff glycosidic precursors and volatile compounds during AF by comparing healthy and Crustomyces subabruptus-contaminated musts. For the first time, glycosidic analysis revealed the presence of 1-hydroxyoctan-3-one glycosides in the laboratory-contaminated musts, together with other FMOff glycosidic fractions already described in the literature. During AF, the FMOff glycosidic fraction decreased, even more in the case of 1-hydroxyoctan-3-one precursors. For the volatile FMOff compounds, their evolutions were both compound- and matrix-dependent except for 1-hydroxyoctan-3-one, which seemed to reach an identical threshold concentration in wine regardless of its initial level in contaminated musts.

show abstract

Free Volatile Compounds of cv. Pedro Giménez (Vitis vinifera L.) White Grape Must Grown in San Juan, Argentina

Maturano¹,

Nally²,

Assof³

et al. 2018

SAJEV

View full text Add to dashboard Cite

The free aromatic composition of must from Pedro Giménez grapes, grown in San Juan, Argentina, was characterised. Samples from the vintages of 2008 and 2009 were analysed by gas chromatography-mass spectrometry-solid phase microextraction (GC-MS-SPME). Higher alcohols, terpenes, C 13-norisoprenoids, esters, aldehydes and ketones were quantified. The calculation of the odour activity values (OAVs) revealed that β-damascenone, α-ionone, β-linalool, geraniol, ethyl butanoate, hexanoate and octanoate were the most prevalent aroma-active compounds of the grape variety. However, the remaining 42 aromatic compounds that registered OAVs less than 1 could potentially contribute to the flavour of Pedro Giménez grapes. The measured monoterpene levels indicate that the Pedro Giménez grape can be considered a neutral variety. This is the first report describing the main potential free aroma contributors of Pedro Giménez grapes in two consecutive years.

show abstract

Free and glycoconjugated volatiles of V. vinifera grape 'Falanghina'

Cited by 3 publications

References 6 publications

Identification of a Glycosylated Fraction Involved in Mushroom Off-Flavors in Grapes: Influence of Gray Rot, Powdery Mildew and Crustomyces subabruptus

Identification of a Glycosylated Fraction Involved in Mushroom Off-Flavors in Grapes: Influence of Gray Rot, Powdery Mildew and Crustomyces subabruptus

Evolution of Markers Involved in the Fresh Mushroom Off-Flavor in Wine During Alcoholic Fermentation

Free Volatile Compounds of cv. Pedro Giménez (Vitis vinifera L.) White Grape Must Grown in San Juan, Argentina

Contact Info

Product

Resources

About