Aroma Potential in Early- and Late-Maturity Pinot noir Grapes Evaluated by Aroma Extract Dilution Analysis
Flavoring Agents
Smell
Molecular Structure
Odorants
Indicator Dilution Techniques
Vitis
Wine
04 agricultural and veterinary sciences
0405 other agricultural sciences
Gas Chromatography-Mass Spectrometry
DOI:
10.1021/acs.jafc.5b04774
Publication Date:
2015-12-24T11:09:05Z
AUTHORS (2)
ABSTRACT
Aroma potentials in early and late maturity Pinot noir grapes were investigated in two consecutive vintages. The grape samples were hydrolyzed under acidic conditions, and the released odorants were studied by aroma extract dilution analysis (AEDA). Forty-nine main odor-active compounds were detected in the AEDA. The odorants released with high flavor dilution values were 1-hexanal, β-damascenone, guaiacol, and vanillin, together with C6-aldehydes and -alcohols, 4-vinylguaiacol, 4-vinylphenol, and 1-octen-3-one. The concentrations of aroma-active compounds were further quantitated. Compared with early harvest grapes, late harvest grapes released more β-damascenone, vanillin, 4-vinylguaiacol, and 4-vinylphenol in both years according to both AEDA and quantitation results, suggesting they were important aroma compounds that contribute to the characteristic of matured Pinot noir grapes.
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