Development of a new strategy for studying the aroma potential of winemaking grapes through the accelerated hydrolysis of phenolic and aromatic fractions (PAFs)

Alegre, Yohanna (Universidad de Zaragoza) ; Arias-Pérez, Ignaciio (Universidad de Zaragoza) ; Hernández-Orte, Purificación (Universidad de Zaragoza) ; Ferreira, Vicente (Universidad de Zaragoza)

Resumen: 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.

Idioma: Inglés

DOI: 10.1016/j.foodres.2019.108728

Año: 2020

Publicado en: Food Research International 127 (2020), 108728 1-13
ISSN: 0963-9969

Originalmente disponible en: Texto completo de la revista

Factor impacto JCR: 6.475 (2020)

Categ. JCR: FOOD SCIENCE & TECHNOLOGY rank: 9 / 144 = 0.062 (2020) - Q1 - T1

Factor impacto SCIMAGO: 1.479 - Food Science (Q1)

Financiación: info:eu-repo/grantAgreement/ES/MINECO/AGL2017-87373-C3-1-R

Tipo y forma: Article (PostPrint)

Área (Departamento): Área Química Analítica (Dpto. Química Analítica)