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000095677 0247_ $$2doi$$a10.1016/j.foodres.2019.108728
000095677 0248_ $$2sideral$$a114720
000095677 037__ $$aART-2020-114720
000095677 041__ $$aeng
000095677 100__ $$0(orcid)0000-0002-5516-1448$$aAlegre, Yohanna$$uUniversidad de Zaragoza
000095677 245__ $$aDevelopment of a new strategy for studying the aroma potential of winemaking grapes through the accelerated hydrolysis of phenolic and aromatic fractions (PAFs)
000095677 260__ $$c2020
000095677 5060_ $$aAccess copy available to the general public$$fUnrestricted
000095677 5203_ $$aCurrent methods for assessing grape aroma potential are based on the fast hydrolysis of precursor fractions but provide hydrolyzates of poor aromatic quality. A new strategy based on the accelerated hydrolysis of reconstituted phenolic and aromatic fractions (PAFs) extracted from grapes is herein developed. PAFs are obtained by solid phase extraction on 10 g-C18 sorbents of partially dealcoholized “mistelle”, obtained from grapes treated with ethanol. Under optimal conditions, PAFs contain all aroma precursors but the most polar ones, such as those of DMS, more than 85% of the total phenolics and just traces of metal cations and of amino acids. PAFs reconstituted in model wine, aged in strict anoxia 7 weeks at 45 °C or 24 h at 75 °C, develop strong aromas. At least 30 different odorants including lipid derivatives, volatile phenols, vanillins, norisoprenoids, terpenes, bencenoids and 3-mercaptohexanol were identified by GC-Olfactometry and GC–MS. Methodological aspects of the extraction, hydrolysis and analysis are optimized and discussed.
000095677 536__ $$9info:eu-repo/grantAgreement/ES/MINECO/AGL2017-87373-C3-1-R
000095677 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
000095677 590__ $$a6.475$$b2020
000095677 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b9 / 144 = 0.062$$c2020$$dQ1$$eT1
000095677 592__ $$a1.479$$b2020
000095677 593__ $$aFood Science$$c2020$$dQ1
000095677 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion
000095677 700__ $$0(orcid)0000-0002-0471-6159$$aArias-Pérez, Ignaciio$$uUniversidad de Zaragoza
000095677 700__ $$0(orcid)0000-0003-3641-9164$$aHernández-Orte, Purificación$$uUniversidad de Zaragoza
000095677 700__ $$0(orcid)0000-0002-4353-2483$$aFerreira, Vicente$$uUniversidad de Zaragoza
000095677 7102_ $$12009$$2750$$aUniversidad de Zaragoza$$bDpto. Química Analítica$$cÁrea Química Analítica
000095677 773__ $$g127 (2020), 108728 1-13$$pFood res. int.$$tFood Research International$$x0963-9969
000095677 85641 $$uhttps://www.scopus.com/inward/record.uri?eid=2-s2.0-85073535233&doi=10.1016%2fj.foodres.2019.108728&partnerID=40&md5=5217cfd0a9fae2dbf6b81c7891e1e87c$$zTexto completo de la revista
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000095677 951__ $$a2022-08-17-09:33:24
000095677 980__ $$aARTICLE