Study of free and glycosidically bound volatile compounds in air-dried raisins from three seedless grape varieties using HS–SPME with GC–MS

Dong, Wang; Jian, Cai; Zhu, Baoqing; Wu, Guangfeng; Duan, Chang‐Qing; Chen, Guang; Shi, Ying

doi:10.1016/j.foodchem.2015.01.018

Cited by 61 publications

(44 citation statements)

References 31 publications

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“…Raisins can contain different groups of key aroma compounds [23,[56][57][58], which explains the high diversity of aroma nuances observed between different types of raisins and also supports the general complexity of raisin aroma. Leaving aside key terpenic odorants, such as linalool, geraniol, and rose oxide, which come directly from the fresh grape in the frequent case in which the raisins are made of aromatic grapes (Muscat and derivatives, Traminer and derivatives, Pedro Ximenez) [23], raisins can contain relevant odorants or groups of odorants produced or accumulated well during the own raisining process, during the last stages of grape maturation, and even during the storage of raisins.…”

Section: Key Aroma Compounds Of Raisins and Of "Raisinized" Grapesmentioning

confidence: 65%

“…The first aroma compound particularly relevant in raisins is β-damascenone, which seems to be a quite ubiquitous and key aroma component of many sun-dried grapes [23,57] and of the wines made with them [59]. β-Damascenone is a norisoprenoid derived from the degradation of carotenoids.…”

Section: Key Aroma Compounds Of Raisins and Of "Raisinized" Grapesmentioning

confidence: 99%

“…The most relevant from the aromatic point of view are phenylacetaldehyde (honey odor) and methional (raw potato odor), which are important aroma constituents of Pedro Ximenez wines made with sun-dried grapes [59]. Phenylacetaldehyde has been also found at levels well above its threshold in raisins [23,57]. The formation of these compounds can be particularly intense in the frequent case in which dehydration occurs after or during the attack of the fungus Botrytis cinerea [77][78][79], which explains the high levels The second group of powerful aroma compounds likely formed during grape dehydration are Strecker aldehydes derived from the Strecker degradation of amino acids.…”

Section: Key Aroma Compounds Of Raisins and Of "Raisinized" Grapesmentioning

confidence: 99%

“…Its levels are increased in wines made from grapes affected by Botrytis [78,79], in late harvest wines [82], and in wines made from raisinized grapes [64]. Remarkably, γ-nonalactone is also a constituent of raisins [57]; its level and fate much depends on the type of grape, its pretreatment, time of storage and packaging material [58,83]. Massoia lactone (5,6-dihydro-6-pentyl-2H-pyran-2-one) has been recently identified as key aroma component in musts showing clear over-ripe characters of cooked plums and dried figs [84].…”

Section: Key Aroma Compounds Of Raisins and Of "Raisinized" Grapesmentioning

confidence: 99%

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The Actual and Potential Aroma of Winemaking Grapes

Ferreira

2019

Biomolecules

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This review intends to rationalize the knowledge related to the aroma of grapes and to the aroma of wine with specific origin in molecules formed in grapes. The actual flavor of grapes is formed by the few free aroma molecules already found in the pulp and in the skin, plus by those aroma molecules quickly formed by enzymatic/catalytic reactions. The review covers key aroma components of aromatic grapes, raisins and raisinized grapes, and the aroma components responsible from green and vegetal notes. This knowledge is used to explain the flavor properties of neutral grapes. The aroma potential of grape is the consequence of five different systems/pools of specific aroma precursors that during fermentation and/or aging, release wine varietal aroma. In total, 27 relevant wine aroma compounds can be considered that proceed from grape specific precursors. Some of them are immediately formed during fermentation, while some others require long aging time to accumulate. Precursors are glycosides, glutathionyl and cysteinyl conjugates, and other non-volatile molecules.

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Section: Key Aroma Compounds Of Raisins and Of "Raisinized" Grapesmentioning

confidence: 65%

Section: Key Aroma Compounds Of Raisins and Of "Raisinized" Grapesmentioning

confidence: 99%

Section: Key Aroma Compounds Of Raisins and Of "Raisinized" Grapesmentioning

confidence: 99%

Section: Key Aroma Compounds Of Raisins and Of "Raisinized" Grapesmentioning

confidence: 99%

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The Actual and Potential Aroma of Winemaking Grapes

Ferreira

2019

Biomolecules

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“…The RIs were determined using a homologous series of n‐alkanes (C7‐C40) (ANPEL Laboratory Technologies (Shanghai) Inc., Shanghai, China). The quantitative analysis was carried out based on the peak area of the characteristic fragment ion regard to the internal standard of 4‐ tert ‐butylcyclohexanol (D. Wang et al., 2015).…”

Section: Methodsmentioning

confidence: 99%

Degradations of aroma characteristics and changes of aroma related compounds, PPO activity, and antioxidant capacity in sugarcane juice during thermal process

Wang

Deng

Peng

et al. 2020

Journal of Food Science

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Alterations of aroma properties and aroma-related attributes of sugarcane juice during thermal processing under different temperatures (90, 100, and 110 • C) and treating time (10 s, 20 s, and 30 s) were assessed in this study. Changes in the volatility of aroma compounds were extremely complicated and respected to thermal processing conditions. Fructose, serine, and glutanic acid of sugarcane juice were increased at first and decreased at the end of treatment at high temperature. Phenolic compounds and PPO activity presented the decrease trends throughout the thermal treatment. The thermal processing of sugarcane juice could be roughly divided into three stages based on the cluster analysis of all the data in this study. Sugars, amino acids, and phenolic compounds might be important potential precursors of aroma deteriorating reactions. The comprehensive analysis of aroma relevant compounds and enzyme activities was beneficial for the investigation of degradation mechanism of aroma for sugarcane juice, and providing a theoretical basis for optimization of juice processing.Practical Application: This study demonstrated the changing process of aroma quality and associated compounds in sugarcane juice during thermal processing. This could help to find out the reasons of aroma degradations in sugarcane juice and other thermal sensitive juice. Our manuscript created a paradigm for future studies on the aroma quality control and parameter optimization during the processing of fruit and vegetable juice.

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Impact of maceration time on colour-related phenolics, sensory characteristics and volatile composition of mulberry wine

Liu

Zhu

et al. 2018

J. Inst. Brew.

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This study investigated the effect of maceration treatment on colour‐related phenolics, sensory characteristics and volatile composition in mulberry wine. Pre‐fermentation maceration was performed for 2 days (‘short’), 6 days (‘medium’) and 8 days (‘long’), respectively, followed by the same fermentation process. Results showed that the long maceration (LM) caused higher level of anthocyanins in wine, especially cyaniding‐3‐O‐rutinoside, cyaniding‐3‐O‐glucoside and dephinidin‐3‐O‐glucoside, whereas the short maceration caused lower level of phenolic acids in wine. The medium maceration (MM) wine showed the highest level of flavonols but the lowest concentration of flavan‐3‐ol. The LM wine exhibited greater red tone and colour intensity accompanied by higher amounts of free and copigmented anthocyanins. The LM wine showed lower levels of alcohols, acids, terpenoids, benzenes and sulphur compounds, whereas the lowest level of esters was found in the MM wine. The LM wine had reduced fruity and floral aroma and overall flavour complexity compared with the other wines. Copyright © 2018 The Institute of Brewing & Distilling

show abstract

Study of free and glycosidically bound volatile compounds in air-dried raisins from three seedless grape varieties using HS–SPME with GC–MS

Cited by 61 publications

References 31 publications

The Actual and Potential Aroma of Winemaking Grapes

The Actual and Potential Aroma of Winemaking Grapes

Degradations of aroma characteristics and changes of aroma related compounds, PPO activity, and antioxidant capacity in sugarcane juice during thermal process

Impact of maceration time on colour-related phenolics, sensory characteristics and volatile composition of mulberry wine

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