95677 20220817094616.0 doi 10.1016/j.foodres.2019.108728 sideral 114720 ART-2020-114720 eng Alegre, Yohanna Universidad de Zaragoza (orcid)0000-0002-5516-1448 Development of a new strategy for studying the aroma potential of winemaking grapes through the accelerated hydrolysis of phenolic and aromatic fractions (PAFs) 2020 Access copy available to the general public Unrestricted Current 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. info:eu-repo/grantAgreement/ES/MINECO/AGL2017-87373-C3-1-R info:eu-repo/semantics/openAccess by-nc-nd http://creativecommons.org/licenses/by-nc-nd/3.0/es/ 6.475 2020 FOOD SCIENCE & TECHNOLOGY 9 / 144 = 0.062 2020 Q1 T1 1.479 2020 Food Science 2020 Q1 info:eu-repo/semantics/article info:eu-repo/semantics/acceptedVersion Arias-Pérez, Ignaciio Universidad de Zaragoza (orcid)0000-0002-0471-6159 Hernández-Orte, Purificación Universidad de Zaragoza (orcid)0000-0003-3641-9164 Ferreira, Vicente Universidad de Zaragoza (orcid)0000-0002-4353-2483 2009 750 Universidad de Zaragoza Dpto. Química Analítica Área Química Analítica 127 (2020), 108728 1-13 Food res. int. Food Research International 0963-9969 235025 http://zaguan.unizar.es/record/95677/files/texto_completo.pdf Postprint 331161 http://zaguan.unizar.es/record/95677/files/texto_completo.jpg?subformat=icon icon Postprint https://www.scopus.com/inward/record.uri?eid=2-s2.0-85073535233&doi=10.1016%2fj.foodres.2019.108728&partnerID=40&md5=5217cfd0a9fae2dbf6b81c7891e1e87c Texto completo de la revista oai:zaguan.unizar.es:95677 articulos driver 2022-08-17-09:33:24 ARTICLE