Grape mistelles are much better than grape C18-extracts to study grape aromatic potential
González-Martínez, Belén (Universidad de Zaragoza) ; de-la-Fuente-Blanco, Arancha (Universidad de Zaragoza) ; Peña, Cristina (Universidad de Zaragoza) ; Ferreira, Vicente (Universidad de Zaragoza)
Resumen: The aromatic compositions of hydrolysates containing grape aroma precursors obtained by two different procedures were compared. The first procedure used simply diluted mistelle, while the second employed a reconstituted C18 extract of the original mistelle containing both aromatic precursors and polyphenols. Hydrolysis was carried out under strict anoxic conditions at 75 °C and pH 3.5 for varying times (0–190 h). Varietal aroma compounds were analysed by GC-SCD (volatile sulphur compounds, VSCs), GC-MS (minor volatile compounds) and HPLC-MS (polyfunctional mercaptans, PFM’s). Odorants were additionally controlled by GC-O. Aromas and aroma precursors lost during sample extraction were also investigated. Results revealed that polar precursors of relevant varietal aroma compounds, including DMS, limonene, dihydromyrcenol, geraniol, linalool, β-ionone, γ-nonalactone and vinylphenols are lost during C18 extraction, which demonstrates that traditional aroma precursor research has missed a significant fraction of precursors. On the other hand, hydrolysed mistelles accumulated high levels of H2S and DMS, low levels of MH due to the presence of sugars, and developed detectable levels of amino acid related odorants, such as phenylacetaldehyde and 2-acetylpyrazine. While this explains why mistelles are not the best choice for sensory evaluation, also demonstrates that they are much better for the chemical assessment of grape aromatic potential.
Idioma: Inglés
DOI: 10.1016/j.lwt.2025.117650
Año: 2025
Publicado en: LWT-FOOD SCIENCE AND TECHNOLOGY 222 (2025), 117650 [11 pp.]
ISSN: 0023-6438
Financiación: info:eu-repo/grantAgreement/ES/AEI/PID2021-126031OB-C21
Financiación: info:eu-repo/grantAgreement/ES/DGA/T29
Tipo y forma: Article (Published version)
Área (Departamento): Área Química Analítica (Dpto. Química Analítica)
You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use. You may not use the material for commercial purposes.
Exportado de SIDERAL (2025-04-03-14:39:51)
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Idioma: Inglés
DOI: 10.1016/j.lwt.2025.117650
Año: 2025
Publicado en: LWT-FOOD SCIENCE AND TECHNOLOGY 222 (2025), 117650 [11 pp.]
ISSN: 0023-6438
Financiación: info:eu-repo/grantAgreement/ES/AEI/PID2021-126031OB-C21
Financiación: info:eu-repo/grantAgreement/ES/DGA/T29
Tipo y forma: Article (Published version)
Área (Departamento): Área Química Analítica (Dpto. Química Analítica)
You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use. You may not use the material for commercial purposes. Exportado de SIDERAL (2025-04-03-14:39:51)
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Record created 2025-03-26, last modified 2025-04-03