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A rapid method for quantifying aroma precursors: Application to grape extract, musts and wines made from several varieties
This paper reports on a quick and simple method for reliably quantifying aroma precursors in grape extract, musts and wines of different grape varieties. The method, which is intended mainly for use by wineries and analytical laboratories, is based on isolation of terpenyl-β- d-glycosides through se...
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| Published in: | Food chemistry 2006, Vol.99 (1), p.183-190 |
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| Main Authors: | , , , , |
| Format: | Article |
| Language: | English |
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| cited_by | cdi_FETCH-LOGICAL-c433t-92158a519cf5a2b76d9db752380dc02f2a5740a2cb67f7289d62f063ff6f2ad63 |
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| cites | cdi_FETCH-LOGICAL-c433t-92158a519cf5a2b76d9db752380dc02f2a5740a2cb67f7289d62f063ff6f2ad63 |
| container_end_page | 190 |
| container_issue | 1 |
| container_start_page | 183 |
| container_title | Food chemistry |
| container_volume | 99 |
| creator | Arévalo Villena, M. Díez Pérez, J. Úbeda, J.F. Navascués, E. Briones, A.I. |
| description | This paper reports on a quick and simple method for reliably quantifying aroma precursors in grape extract, musts and wines of different grape varieties. The method, which is intended mainly for use by wineries and analytical laboratories, is based on isolation of terpenyl-β-
d-glycosides through selective retention on a C
18 reversed-phase column, followed by hydrolysis to liberate terpenes, yielding an equimolar proportion of free aglycons and glucose. Sugar was measured using an enzyme analysis kit. Aroma precursors were quantified using this method, in a range of crushed grapes, musts and wines produced in the Castilla La Mancha region. The method was also applied on a larger scale in a wine analytical laboratory, to chart the behavior of terpenyl glycosides during the final stages of ripening of grapes from different viticulture Spanish regions.
The results obtained provided a reliable indication of the aroma potential of the varieties studied. The method is simple, practical and readily applicable in wineries. |
| doi_str_mv | 10.1016/j.foodchem.2005.07.039 |
| format | article |
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d-glycosides through selective retention on a C
18 reversed-phase column, followed by hydrolysis to liberate terpenes, yielding an equimolar proportion of free aglycons and glucose. Sugar was measured using an enzyme analysis kit. Aroma precursors were quantified using this method, in a range of crushed grapes, musts and wines produced in the Castilla La Mancha region. The method was also applied on a larger scale in a wine analytical laboratory, to chart the behavior of terpenyl glycosides during the final stages of ripening of grapes from different viticulture Spanish regions.
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d-glycosides through selective retention on a C
18 reversed-phase column, followed by hydrolysis to liberate terpenes, yielding an equimolar proportion of free aglycons and glucose. Sugar was measured using an enzyme analysis kit. Aroma precursors were quantified using this method, in a range of crushed grapes, musts and wines produced in the Castilla La Mancha region. The method was also applied on a larger scale in a wine analytical laboratory, to chart the behavior of terpenyl glycosides during the final stages of ripening of grapes from different viticulture Spanish regions.
The results obtained provided a reliable indication of the aroma potential of the varieties studied. The method is simple, practical and readily applicable in wineries.</description><subject>aroma precursors</subject><subject>Aroma precursors quantification</subject><subject>aromatic compounds</subject><subject>cultivars</subject><subject>food composition</subject><subject>glycosides</subject><subject>Grape extract</subject><subject>grape must</subject><subject>Must</subject><subject>new methods</subject><subject>odor compounds</subject><subject>plant extracts</subject><subject>quantitative analysis</subject><subject>reversed-phase chromatography</subject><subject>ripening</subject><subject>sugar content</subject><subject>Terpenil β- d-glycosides</subject><subject>terpenyl-beta-d-glycosides</subject><subject>Vitaceae</subject><subject>Vitis vinifera</subject><subject>Wine</subject><subject>wine grapes</subject><subject>wines</subject><issn>0308-8146</issn><issn>1873-7072</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2006</creationdate><recordtype>article</recordtype><recordid>eNqFkE1v1DAQhiMEEkvhL4BPnEgY25s44cSqghapEgfo2Zq1x1uvkji1nS3l1-Nq4cxpDvO88_FU1VsODQfefTw2LgRr7mhqBEDbgGpADs-qDe-VrBUo8bzagIS-7vm2e1m9SukIAAJ4v6l-71jExVs2Ub4LlrkQ2f2Kc_bu0c8HhjFMyJZIZo0pxPSJ7ZZl9AazDzPLgR1KnBj9yhFN_sCmNeXEcLbswc-U2ISWmCtDWKITRRzZCaOn7Cm9rl44HBO9-VsvqtuvX35eXtc336--Xe5uarOVMteD4G2PLR-Ma1HsVWcHu1etkD1YA8IJbNUWUJh9p5wS_WA74aCTznWlZzt5Ub0_z11iuF8pZT35ZGgccaawJi1g2wsueAG7M2hiSCmS00v0E8ZHzUE_qdZH_U-1flKtQemiugTfnYMOg8ZD9Enf_ih-JYCS5dS-EJ_PBJVHT56iTsbTbMj6ojZrG_z_lvwBKniWYQ</recordid><startdate>2006</startdate><enddate>2006</enddate><creator>Arévalo Villena, M.</creator><creator>Díez Pérez, J.</creator><creator>Úbeda, J.F.</creator><creator>Navascués, E.</creator><creator>Briones, A.I.</creator><general>Elsevier Ltd</general><scope>FBQ</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QR</scope><scope>8FD</scope><scope>FR3</scope><scope>P64</scope></search><sort><creationdate>2006</creationdate><title>A rapid method for quantifying aroma precursors: Application to grape extract, musts and wines made from several varieties</title><author>Arévalo Villena, M. ; Díez Pérez, J. ; Úbeda, J.F. ; Navascués, E. ; Briones, A.I.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c433t-92158a519cf5a2b76d9db752380dc02f2a5740a2cb67f7289d62f063ff6f2ad63</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2006</creationdate><topic>aroma precursors</topic><topic>Aroma precursors quantification</topic><topic>aromatic compounds</topic><topic>cultivars</topic><topic>food composition</topic><topic>glycosides</topic><topic>Grape extract</topic><topic>grape must</topic><topic>Must</topic><topic>new methods</topic><topic>odor compounds</topic><topic>plant extracts</topic><topic>quantitative analysis</topic><topic>reversed-phase chromatography</topic><topic>ripening</topic><topic>sugar content</topic><topic>Terpenil β- d-glycosides</topic><topic>terpenyl-beta-d-glycosides</topic><topic>Vitaceae</topic><topic>Vitis vinifera</topic><topic>Wine</topic><topic>wine grapes</topic><topic>wines</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Arévalo Villena, M.</creatorcontrib><creatorcontrib>Díez Pérez, J.</creatorcontrib><creatorcontrib>Úbeda, J.F.</creatorcontrib><creatorcontrib>Navascués, E.</creatorcontrib><creatorcontrib>Briones, A.I.</creatorcontrib><collection>AGRIS</collection><collection>CrossRef</collection><collection>Chemoreception Abstracts</collection><collection>Technology Research Database</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>Food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Arévalo Villena, M.</au><au>Díez Pérez, J.</au><au>Úbeda, J.F.</au><au>Navascués, E.</au><au>Briones, A.I.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>A rapid method for quantifying aroma precursors: Application to grape extract, musts and wines made from several varieties</atitle><jtitle>Food chemistry</jtitle><date>2006</date><risdate>2006</risdate><volume>99</volume><issue>1</issue><spage>183</spage><epage>190</epage><pages>183-190</pages><issn>0308-8146</issn><eissn>1873-7072</eissn><abstract>This paper reports on a quick and simple method for reliably quantifying aroma precursors in grape extract, musts and wines of different grape varieties. The method, which is intended mainly for use by wineries and analytical laboratories, is based on isolation of terpenyl-β-
d-glycosides through selective retention on a C
18 reversed-phase column, followed by hydrolysis to liberate terpenes, yielding an equimolar proportion of free aglycons and glucose. Sugar was measured using an enzyme analysis kit. Aroma precursors were quantified using this method, in a range of crushed grapes, musts and wines produced in the Castilla La Mancha region. The method was also applied on a larger scale in a wine analytical laboratory, to chart the behavior of terpenyl glycosides during the final stages of ripening of grapes from different viticulture Spanish regions.
The results obtained provided a reliable indication of the aroma potential of the varieties studied. The method is simple, practical and readily applicable in wineries.</abstract><pub>Elsevier Ltd</pub><doi>10.1016/j.foodchem.2005.07.039</doi><tpages>8</tpages></addata></record> |
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| identifier | ISSN: 0308-8146 |
| ispartof | Food chemistry, 2006, Vol.99 (1), p.183-190 |
| issn | 0308-8146 1873-7072 |
| language | eng |
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| source | ScienceDirect Freedom Collection |
| subjects | aroma precursors Aroma precursors quantification aromatic compounds cultivars food composition glycosides Grape extract grape must Must new methods odor compounds plant extracts quantitative analysis reversed-phase chromatography ripening sugar content Terpenil β- d-glycosides terpenyl-beta-d-glycosides Vitaceae Vitis vinifera Wine wine grapes wines |
| title | A rapid method for quantifying aroma precursors: Application to grape extract, musts and wines made from several varieties |
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