000165261 001__ 165261
000165261 005__ 20251219174252.0
000165261 0247_ $$2doi$$a10.1016/j.foodchem.2025.147361
000165261 0248_ $$2sideral$$a147022
000165261 037__ $$aART-2025-147022
000165261 041__ $$aeng
000165261 100__ $$0(orcid)0009-0004-4690-6884$$aGonzález-Martínez, Belén$$uUniversidad de Zaragoza
000165261 245__ $$aSystematic identification of novel glycosidic aromatic precursors in winemaking grapes via preparative LC fractionation, target GC and non-targeted UHPLC-MS analysis
000165261 260__ $$c2025
000165261 5060_ $$aAccess copy available to the general public$$fUnrestricted
000165261 5203_ $$aGrapes used in winemaking contain non-volatile precursors that, through chemical reactions and rearrangements, release key aromatic compounds essential to wine aroma. This study aims to identify aroma precursors in extracts from ‘Garnacha’ grapes combining sequential C18, semi-preparative chromatographies (size exclusion + normal phase), target SPME-GC–MS analysis of the hydrolysed fractions and untargeted UHPLC-MS of the original fractions. Ninety-nine fractions were obtained, 92 of which released aroma upon hydrolysis. Targeted aroma compounds (terpenes, norisoprenoids, volatile phenols, vanillins and ethyl cinnamates) were detected in the hydrolysates of 55 fractions. Identification of precursors was based on: a) exact molecular mass, b) MS/MS spectrum, and c) correlation between the precursor and aroma signals in UHPLC-MS and GC–MS in the original and hydrolysed fractions, respectively. Overall, 185 precursors were identified, 98 for the first time, including 94 disaccharides, 57 trisaccharides and 34 monosaccharides from: terpenes (83), volatile phenols (30), cinnamic acid derivatives (22), norisoprenoids (21), vanillins (19), ethyl leucate (6) and furaneol (4). This work represents a significant advancement in the evaluation of the potential aromatic quality of winemaking grapes using UHPLC-MS.
000165261 536__ $$9info:eu-repo/grantAgreement/ES/AEI/PID2021-126031OB-C21$$9info:eu-repo/grantAgreement/ES/DGA/T29$$9info:eu-repo/grantAgreement/ES/MCINN/PRE2018-084968
000165261 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttps://creativecommons.org/licenses/by-nc-nd/4.0/deed.es
000165261 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000165261 700__ $$aSánchez-Acevedo, Elayma
000165261 700__ $$0(orcid)0000-0002-4093-900X$$ade-la-Fuente-Blanco, Arancha$$uUniversidad de Zaragoza
000165261 700__ $$0(orcid)0000-0002-3348-0843$$aOntañón, Ignacio$$uUniversidad de Zaragoza
000165261 700__ $$0(orcid)0000-0002-0730-6606$$aLopez, Ricardo$$uUniversidad de Zaragoza
000165261 700__ $$0(orcid)0000-0002-4353-2483$$aFerreira, Vicente$$uUniversidad de Zaragoza
000165261 7102_ $$12009$$2750$$aUniversidad de Zaragoza$$bDpto. Química Analítica$$cÁrea Química Analítica
000165261 773__ $$g499 (2025), 147361 [21 pp.]$$pFood chem.$$tFood Chemistry$$x0308-8146
000165261 8564_ $$s5762581$$uhttps://zaguan.unizar.es/record/165261/files/texto_completo.pdf$$yVersión publicada
000165261 8564_ $$s2591510$$uhttps://zaguan.unizar.es/record/165261/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000165261 909CO $$ooai:zaguan.unizar.es:165261$$particulos$$pdriver
000165261 951__ $$a2025-12-19-14:43:59
000165261 980__ $$aARTICLE