Changes in free and glycosidically bound monoterpenes in developing muscat grapes

No abstract is available for this paper.

• Publication year

  1984

• Venue

  Journal of Agricultural and Food Chemistry

• Publication date

  1984-07-01

• Fields of study

  Agricultural and Food Sciences, Chemistry

• Identifiers
  DOI 10.1021/JF00124A054
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar

• No claims are published for this paper.

• No concepts are published for this paper.

• No references are available for this paper.

• VvTPS14 Is a Linalool Synthase Activated by VvbZIP3 and Repressed by VvMADS4.

  2026cites this paper
• Free monoterpenoid accumulation in 'Riesling' (Vitis vinifera L.) is light-sensitive and uncoupled from grape hexose accumulation.

  2024cites this paper
• Sulfite Management during Vinification and Impact on the Flavor of Solaris Wine

  2024cites this paper
• Aroma Potential of German Riesling Winegrapes during Late-Stage Ripening

  2024cites this paper
• Impact of postponed harvests and withering on the aromas development of Yellow Muscat “fiori d'arancio” berries

  2024cites this paper
• Impact of Cluster Thinning on Wine Grape Yield and Fruit Composition: A Review and Meta-Analysis

  2024cites this paper
• Understanding the Sensitivity of Grape Terpenes to Jasmonates Using In Vitro Culture and In Vivo Vineyard Experiments.

  2023cites this paper
• Effects of ultraviolet and infrared radiation absence or presence on the aroma volatile compounds in winegrape during veraison.

  2023cites this paper
• Relationships between Instrumental and Sensory Quality Indices of Shine Muscat Grapes with Different Harvesting Times

  2022cites this paper
• Aging and flavor deterioration in wine

  2022cites this paper
• Maturation of Moristel in Different Vineyards: Amino Acid and Aroma Composition of Mistelles and Wines with Particular Emphasis in Strecker Aldehydes

  2022cites this paper
• Simultaneous distillation‐solvent extraction gas chromatography‐mass spectrometry analysis of Tokaj Muscat Yellow wines

  2022cites this paper
• Determination of bound volatiles in blueberries, raspberries, and grapes with an optimized protocol and a validated SPME-GC/MS method.

  2022cites this paper
• Deficit irrigation differently affects aroma composition in berries of Vitis vinifera L. (cvs Sangiovese and Merlot) grafted on two rootstocks

  2022cites this paper
• Analysis of aroma and polyphenolic compounds in Saperavi red wine vinified in Qvevri

  2021cites this paper
• Comparative Analysis of Glycosidic Aroma Compound Profiling in Three Vitis vinifera Varieties by Using Ultra-High-Performance Liquid Chromatography Quadrupole-Time-of-Flight Mass Spectrometry

  2021cites this paper
• Impact of Rootstock and Season on Red Blotch Disease Expression in Cabernet Sauvignon (V. vinifera)

  2021cites this paper
• Influence of Saccharomyces cerevisiae autochthonous MQ3 strain on terpenes during the alcoholic fermentation of Chardonnay dry white wine

  2021cites this paper
• Influence of Berry Ripening Stages over Phenolics and Volatile Compounds in Aged Aglianico Wine

  2021cites this paper
• Volatile and phenolic composition of monovarietal red wines of Valpolicella appellations

  2021cites this paper
• Influence of Different Dehydration Levels on Volatile Profiles, Phenolic Contents and Skin Hardness of Alkaline Pre-Treated Grapes cv Muscat of Alexandria (Vitis vinifera L.)

  2020influential citation
• Changes in Biochemical and Volatile Flavor Compounds of Shine Muscat at Different Ripening Stages

  2020influential citation
• Sensory, olfactometric and chemical characterization of the aroma potential of Garnacha and Tempranillo winemaking grapes.

  2020cites this paper
• Sensory, olfactometric and chemical characterization of the aroma potential of 1 Grenache and Tempranillo winemaking grapes 2

  2020cites this paper
• Influence of Different Modalities of Grape Withering on Volatile Compounds of Young and Aged Corvina Wines

  2020cites this paper
• Free and Bound Volatile Aroma Compounds of ´Maraština´ Grapes as Influenced by Dehydration Techniques

  2020cites this paper
• Grapevine structure and function

  2020cites this paper
• Optimizing extraction method of aroma compounds from grape pomace.

  2020cites this paper
• Bibliography

  2020cites this paper
• Developmental physiology

  2020cites this paper
• Changes in glycosylation patterns of monoterpenes during grape berry maturation in six cultivars of Vitis vinifera.

  2019cites this paper
• Chemical profiles and aroma contribution of terpene compounds in Meili (Vitis vinifera L.) grape and wine.

  2019cites this paper
• Identification de nouveaux précurseurs de thiols variétaux dans les moûts et implication dans les mécanismes de révélation du potentiel aromatique.

  2019cites this paper
• Volatile terpenoids, norisoprenoids and benzenoids as markers of fine scale vineyard segmentation for Corvina grapes and wines.

  2019cites this paper
• Effect of seasonal climate fluctuations on the evolution of glycoconjugates during the ripening period of grapevine cv. Muscat à petits grains blancs berries.

  2018cites this paper
• Influence of vineyard altitude on Glera grape ripening (Vitis vinifera L.): effects on aroma evolution and wine sensory profile.

  2017cites this paper
• Effect of Sunlight and Shade on N orisoprenoid Levels in Maturing Weisser Riesling and Chenin blanc Grapes and Weisser Riesling Wines

  2017cites this paper
• The effects of UV-B and water deficit on grape amino acids and wine aroma compounds

  2017cites this paper
• A grapevine cytochrome P450 generates the precursor of wine lactone, a key odorant in wine.

  2017cites this paper
• Light promotes expression of monoterpene and flavonol metabolic genes and enhances flavour of winegrape berries (Vitis vinifera L. cv. Riesling)

  2016cites this paper
• 23.1. Glycosidic Precursors to Wine Odorants

  2016cites this paper
• Aroma Potential in Early- and Late-Maturity Pinot noir Grapes Evaluated by Aroma Extract Dilution Analysis.

  2016cites this paper
• Monoterpenol Oxidative Metabolism: Role in Plant Adaptation and Potential Applications

  2016cites this paper
• Changes in physico-chemical and volatile aroma compound composition of Gewürztraminer wine as a result of late and ice harvest.

  2016cites this paper
• Contribution à la connaissance aromatique des vins rouges : Approche sensorielle et moléculaire des nuances « végétales, vertes » en lien avec leur origine

  2016cites this paper
• Use of response surface methodology for the assessment of changes in the volatile composition of Moscato bianco (Vitis vinifera L.) grape berries during ripening.

  2016cites this paper
• Glycosidically Bound Volatile Aroma Compounds in Grapes and Wine: A Review

  2015cites this paper
• Wine Aroma Compounds in Grapes: A Critical Review

  2015cites this paper
• Variability in chemical composition of Vitis vinifera cv Mencía from different geographic areas and vintages in Ribeira Sacra (NW Spain).

  2015cites this paper
• Profiling monoterpenol glycoconjugation in Vitis vinifera L. cv. Muscat of Alexandria using a novel putative compound database approach, high resolution mass spectrometry and collision induced dissociation fragmentation analysis.

  2015cites this paper
• Aroma compounds in Ontario Vidal and Riesling icewines. I. Effects of harvest date.

  2015cites this paper
• Using the combined analysis of transcripts and metabolites to propose key genes for differential terpene accumulation across two regions

  2015cites this paper
• Improving Water Use Effi ciency in Grapevines: Potential Physiological Targets for Biotechnological Improvement

  2015cites this paper
• The impacts of ion exchange on the volatile composition of wine and the characterization of Missouri wine aromas

  2015cites this paper
• Localization of free and bound aromatic compounds among skin, juice and pulp fractions some grape varieties

  2015cites this paper
• Activity-Based Profiling of a Physiologic Aglycone Library Reveals Sugar Acceptor Promiscuity of Family 1 UDP-Glucosyltransferases from Grape1[W]

  2014cites this paper
• Various Influences of Harvest Date and Fruit Sugar Content on Different Wine Flavor and Aroma Compounds

  2014cites this paper
• Is Transcriptomic Regulation of Berry Development More Important at Night than During the Day?

  2014cites this paper
• Activity based profiling of a physiologic aglycone library reveals sugar acceptor promiscuity of 1 family 1 UDP-glucosyltransferases from Vitis vinifera . 2 3

  2014cites this paper
• Origins of Grape and Wine Aroma. Part 1. Chemical Components and Viticultural Impacts

  2014cites this paper
• A UDP-Glucose:Monoterpenol Glucosyltransferase Adds to the Chemical Diversity of the Grapevine Metabolome1[W]

  2014cites this paper
• Breakthrough Technologies Activity-Based Pro fi ling of a Physiologic Aglycone Library Reveals Sugar Acceptor Promiscuity of Family 1 UDP-Glucosyltransferases from Grape 1 [ W ]

  2014cites this paper
• Identification of a Plastid-Localized Bifunctional Nerolidol/Linalool Synthase in Relation to Linalool Biosynthesis in Young Grape Berries

  2014cites this paper
• Management of vinification and stabilization to preserve the aroma characteristic of dehydrated grape.

  2013cites this paper
• Recovery of Aromatic Aglycones from Grape Pomace Winemaking By-Products by Using Liquid-Liquid and Pressurized-Liquid Extraction

  2013influential citation
• Análise dos compostos flavorizantes da cana-de-açúcar e otimização da aplicação de extratos ricos em β-glicosidases para liberação de aroma na produção de aguardente de cana.

  2013cites this paper
• Part 1. Chemical Components and Viticultural Impacts

  2013cites this paper
• Behavior of Glycosylated Monoterpenes, C13-Norisoprenoids, and Benzenoids inVitis viniferacv. Riesling during Ripening and Following Hedging

  2013cites this paper
• New method to determine optimal ripeness for white wine styles

  2013cites this paper
• Identification of wine aroma precursors in Moscato Giallo grape juice: a nuclear magnetic resonance and liquid chromatography-mass spectrometry tandem study.

  2013cites this paper
• Changes in free and bound fractions of aroma compounds of four Vitis vinifera cultivars at the last ripening stages.

  2012cites this paper
• Transcriptome analysis at four developmental stages of grape berry (Vitis vinifera cv. Shiraz) provides insights into regulated and coordinated gene expression

  2012cites this paper
• Changes of free and glycosidically bound monoterpenes and aromatic alcohols in Moscatuel and Ruby Seedless table grapes during development

  2012cites this paper
• Temporal development of sesquiterpene hydrocarbon profiles of different grape varieties during ripening

  2012cites this paper
• Aroma and Aroma Precursors in Grape Berry

  2012cites this paper
• Accumulation of C13-Norisoprenoids and Other Aroma Volatiles in Glycoconjugate Form During the Development of Pinot Noir Grapes

  2012cites this paper
• Smoke Taint Aroma Assessment in 2008 California Grape Harvest

  2012cites this paper
• Contribution à la caractérisation des précurseurs d’arôme glycosylés du bois de chêne

  2012cites this paper
• Elucidation of odour-potent compounds and sensory profiles of Vidal blanc and Riesling icewines from the Niagara Peninsula : effect of harvest date and crop level

  2011cites this paper
• Functional effect of grapevine 1-deoxy-D-xylulose 5-phosphate synthase substitution K284N on Muscat flavour formation

  2011influential citation
• Photoionization Mass Spectrometry: A Useful Method to Evaluate the Pyrolysis Process of Glycoside Flavor Precursor

  2011cites this paper
• Environmental influences on grape aroma potential

  2011cites this paper
• Volatile compounds evolution of three table grapes with different flavour during and after maturation

  2011cites this paper
• Relationship of changes in rotundone content during grape ripening and winemaking to manipulation of the 'peppery' character of wine.

  2011cites this paper
• The Aroma of Wine

  2010cites this paper
• Ageing and flavour deterioration in wine

  2010cites this paper
• Flavor in Grapes: Its Characterization and Commercial Applications

  2010cites this paper
• Effects of Different β‐D‐Glycosidases on Bound Aroma Compounds in Muscat Grape Determined by HS‐SPME and GC‐MS

  2010cites this paper
• Managing grapevines to optimise fruit development in a challenging environment: a climate change primer for viticulturists

  2010cites this paper
• Characterizing the hormonal crosstalk during berry development will contribute to a better understanding of the grape variability

  2010cites this paper
• Two-dimensional gas chromatographic profiling as a tool for a rapid screening of the changes in volatile composition occurring due to microoxygenation of red wines.

  2010cites this paper
• Relationships between the varietal volatile composition of the musts and white wine aroma quality. A four year feasibility study

  2010cites this paper
• Variation of linalool and geraniol content within two pairs of aromatic and non-aromatic grapevine clones

  2009cites this paper
• The Production of Flavour & Aroma Compounds in Grape Berries

  2009cites this paper
• Changes in the aromatic composition of the Vitis vinifera grape Muscat Hamburg during ripening

  2009cites this paper
• Wine Aroma Precursors

  2009cites this paper
• UTJECAJ DJELOMIČNE DEFOLIJACIJE NA SADRŽAJ MONOTERPENA U VINU TRAMINCA MIRISAVOG (Vitis vinifera L.)

  2008cites this paper
• Comparison of Monoterpene Constituents in Traminette, Gewürztraminer, and Riesling Winegrapes

  2008cites this paper
• Characterisation of the aroma components of clonal grapes and wines from Aragonez and Trincadeira Vitis vinifera L. cultivars

  2008cites this paper
• Seasonal and clonal variations in some major glycosidic bound volatiles in Kangra tea (Camellia sinensis (L.) O. Kuntze)

  2008cites this paper