Über die Biogenese von Aromastoffen bei Pflanzen und Früchten, II. Enzymatische Bildung von Hexen‐(2)‐al‐(1), Hexanal und deren Vorstufen

Drawert, F.; Heimann, W.; Emberger, R.; Tressl, Roland

doi:10.1002/jlac.19666940125

Cited by 105 publications

(16 citation statements)

References 11 publications

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“…330 Drawert et al"- 53 have shown that after the destruction of the plant cell structure, C 6 -aldehydes especially are formed from unsaturated fatty acids, such as linoleic and linolenic acid. The corresponding alcohols are in equilibrium with the aldehydes (Figure 3).…”

Section: Aldehydesmentioning

confidence: 99%

Flavor composition of wines: A review

Schreier¹,

Jennings

1979

C R C Critical Reviews in Food Science and Nutrition

302

181

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The formation of flavor in fermented beverages is due to various biosynthetic mechanisms. In wine, flavors arise as the result of compounds: 1. Originating from the native fruit (grap) 2. Which are formed or altered during the various processes employed in production 3. Which are developed or transformed by yeast during fermentation 4. Arise during the aging process In this review the results of investigations on the development of flavors in grape and wine will be discussed. Special attention will be devoted to the effects of specific processes in winemaking on the development of flavor.

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Section: Aldehydesmentioning

confidence: 99%

Flavor composition of wines: A review

Schreier¹,

Jennings

1979

C R C Critical Reviews in Food Science and Nutrition

302

181

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“…It is chiefly two unsaturated fatty acids, namely linoleic (C18:2) and linolenic (C18:3) acid, that act as aroma precursors (Drawert et al, 1966) since they are the substrates for a lipoxygenase (Cayrel et al, 1983) and a lyase (Crouzet, 1986) present in grapes. Molina et al (1986) also showed the occurrence in grapes of an alcohol dehydrogenase enzyme that ensures conversion of aldehydes into their corresponding alcohols.…”

Section: Introductionmentioning

confidence: 98%

Fatty acid content of unripe and ripe ‘Pedro Ximénez’Vitis viniferagrapes

Millán

Vargas

Rubio

et al. 1992

Journal of Wine Research

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We studied the fatty acid composition of musts obtained from Pedro Ximénez Vitis vinifera grapes at two ripening stages (unripe and ripe). The overall fatty acid content was found to increase with ripening while the proportion of unsaturated acids decreased. Linoleic acid underwent the most marked decrease in this respect, which reveals that grapes lose some of their potential herbaceous aroma on ripening. Unsaturated fatty acids C16:l, C18:l and C18:2 prevailed in the neutral lipid fraction and their proportions increased with ripening. On the other hand, palmitic acid (C16:0) was preferentially encountered in the polar lipid fraction and its proportion increased with ripening. IntroductionFatty acids in grapes play a major role in wine making, insofar as they are growth and survival factors for yeasts during alcoholic fermentation of musts and a source of aroma compounds for the resulting wine. In fact, they are responsible for the formation of a number of volatile compounds such as aliphatic aldehydes, ketones, alcohols and short-chain fatty acids.The role of fatty acids as growth and survival factors was shown by Stier (1953, 1954), who observed how yeasts under anaerobic conditions multiplied actively on adding certain sterols, oleanolic acid (a triterpene) and long-chain fatty acids to the medium. Bréchot et al. (1971;Bréchot, 1974) showed the stimulating effect of oleic and oleanolic acid on the anaerobic growth of yeasts, and Watson (1982) found that unsaturated fatty acids in yeast membranes rather than ergosterol were responsible for the tolerance of these cells to ethanol. However, Youings and Rose (1989) found that Saccharomyces cerevisiae Y185 requires the presence of sterols

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“…grape berries is made. During crushing and at the moment of destruction of the cell structure, enzymatic-hydrolytic and enzymatic-oxidative processes occur with amazingly high speed (13,14,15). Depending on pH and temperature, the first ones cause a more or less rapid cleavage of natural esters; the effects of the latter are especially severe and are causing new synthesis of aroma substances.…”

Section: Resultsmentioning

confidence: 99%

Winemaking as a Biotechnological Sequence

Drawert

1974

Advances in Chemistry

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(1, 2, 3) of widespread concentrations (nggrams/1. ). It is not clear what sensorial contribution each of these com ponents makes to the taste and aroma of a particular wine. Neither is it clear how grape variety influences aroma and taste, even though the influence is obviously great. The varietal influences are pronounced in wine made from such grapes as Concord, Muscat, Burgundy, and Riesling, but analysis indicates little difference in such gross measures as alcohol content, extract composition, sugar content, acidity, and ash content This implies that the sensorial characteristics of wine are derived from specific components. With modern analytical techniques, such as gasliquid chromatography and mass spectrometry, it is possible to identify the specific components. In the past few years several groups (1, 2, 3) have made inventories of several hundred aroma components in various wines. However, experience and critical evaluation of the inventories suggest that the inventories are still insufficient to characterize wine 1

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Über die Biogenese von Aromastoffen bei Pflanzen und Früchten, II. Enzymatische Bildung von Hexen‐(2)‐al‐(1), Hexanal und deren Vorstufen

Cited by 105 publications

References 11 publications

Flavor composition of wines: A review

Flavor composition of wines: A review

Fatty acid content of unripe and ripe ‘Pedro Ximénez’Vitis viniferagrapes

Winemaking as a Biotechnological Sequence

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