VARIETAL AROMA COMPOUNDS OF VITIS VINIFERA CV. KHAMRI GROWN IN TUNISIA

Abstract

The aroma composition of the grape juice of Khamri, a native variety of Vitis vinifera grown in Tunisia, was investigated for the first time. A total of 27 free and 20 glycosidically bound compounds were identified by gas chromatography-mass spectrometry. According to the obtained results, the aroma compounds were C6 alcohols, benzene compounds, terpenes, acids and norisoprenoids. On the basis of gas chromatography-olfactometry, these compounds were grouped, according to volatiles exhibiting the identical odor quality, into 10 groups of the same character (aromatic series) as a way of establishing an aroma profile for the studied variety. The high glycosidically bound norisoprenoid concentrations and the absence of the bound form of the acids were a positive factor for the Khamri variety potential aroma. PRACTICAL APPLICATIONSThis article aimed on the identification of the unknown Tunisian grapevine varieties that are very well adapted to the arid conditions and that could have a good quality. The discovery of unknown autochthonous grapevine varieties with good aroma and pomological characteristics could be of great 3 Corresponding

Aroma Glycosides in Grapes and Wine

“…Note: references are represented by numbers. (1) López and others ;(2) Genovés and others ; (3) Cabrita and others ; (4) Souid and others ; (5) Nasi and others ; (6) Genisheva & Oliveira, ; (7) Botelho and others ; (8) Canosa and others ; (9) Pedroza and others ; (10) Rodríguez‐Bencomo and others ; (11) Flamini and others ; (12) Noguerol‐Pato and others ; (13) Genovese and others ; (14) Lamorte and others .…”

Gas chromatography-olfactometry of alcoholic beverages

“…The fl avour of wines strongly depends on the specifi c kind of grapes used for fermentation (Sarrazin et al , 2007b;Serot et al , 2001;Souid et al , 2007). Using GC-O, Genovese et al .…”

Solid Phase Extraction and Solid Phase Microextraction in grape and wine volatile compounds analysis

“…During winemaking the grape compounds are transferred to the wine and, together with the compounds formed with the fermentation, form the aromatic bouquet of the product [9]. Grapes also contain aroma compound precursors.…”

“…Grape varieties such as Muscat and Gewürztraminer are classified as aromatic for their important content of monoterpenes, which are characterized by floral and citrus notes (e.g., linalool, citronellol, geraniol, nerol, α-terpineol) [14][15][16][17]. C 13 -norisoprenoids are instead the compounds that mostly contribute to the aroma of neutral varieties, even if they are commonly present in both aromatic or neutral grapes, for example β-damascenone and β-ionone are characterized by "fruity-flowery" and "violet" note, respectively [9,18,19].…”