The free volatiles, as well as those released from their glycosidically bound forms by acid or enzyme hydrolysis, have been analyzed for Chardonnay juices from three successive vintages. One hundred eighty compounds were identified. Twenty-eight of these have not been previously reported as grape components. More than seventy percent of the total concentration of volatile secondary metabolites comprised thirteen-carbon norisoprenoids, and these were mainly observed in the acid- and the glycosidase enzyme-released fractions. Benzene derivatives accounted for a further twenty percent of the total volatile concentration, while monoterpenes made up only five percent of the total. Low concentrations of volatiles, apparently derived from primary metabolites or from chlorophyll degradation, were also observed. Volatiles with likely sensory significance were found mainly in the acid hydrolysates. Pathways to these compounds are discussed.
The Volatile Composition of Chardonnay Juices: A Study by Flavor Precursor Analysis
M. Sefton,I. Francis,P. Williams
Published 1993 in American Journal of Enology and Viticulture
ABSTRACT
PUBLICATION RECORD
- Publication year
1993
- Venue
American Journal of Enology and Viticulture
- Publication date
Unknown publication date
- Fields of study
Agricultural and Food Sciences, Chemistry
- Identifiers
- External record
- Source metadata
Semantic Scholar
CITATION MAP
EXTRACTION MAP
CLAIMS
CONCEPTS
- acid hydrolysis
Acid treatment used to release volatile compounds from their bound forms.
Aliases: acid hydrolysate, acid-released fraction
- benzene derivatives
Aromatic volatile compounds containing a benzene ring that were quantified among the juice volatiles.
Aliases: aromatic benzene derivatives
- chardonnay juices
Juice samples produced from Chardonnay grapes and used as the analyzed material in the paper.
Aliases: Chardonnay juice
- flavor precursor analysis
The analytical approach used to measure free volatiles and volatiles released from bound precursors by hydrolysis.
Aliases: precursor analysis
- free volatiles
Volatile compounds present in the juice without hydrolysis treatment.
Aliases: free volatile fraction
- glycosidase enzyme hydrolysis
Enzymatic treatment with glycosidase used to liberate bound volatile compounds.
Aliases: glycosidase-released fraction, enzyme hydrolysis
- glycosidically bound volatiles
Volatile precursors present in glycosidic form that can be released by hydrolysis.
Aliases: bound volatiles, volatile precursors
- monoterpenes
C10 terpene volatiles present among the identified juice aroma compounds.
Aliases: monoterpene volatiles
- sensory significance
The extent to which identified volatiles are likely to contribute perceptible aroma or flavor.
Aliases: sensory relevance, sensory impact
- thirteen-carbon norisoprenoids
A class of C13 carotenoid-derived volatile compounds analyzed among the juice volatiles.
Aliases: C13 norisoprenoids, norisoprenoids
REFERENCES
Showing 1-33 of 33 references · Page 1 of 1