aroma of grapes. Localisation and evolution of free and bound fractions of some grape aroma components c.v. Muscat during first development and maturation
The localisation of some aroma components in the different parts of the berry of Muscat grape varieties was studied. The evolution of these compounds was also monitored during the development and maturation of the fruit. The aromatic substances were certain terpenols in free and glycosidically bound...
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| Veröffentlicht in: | Journal of the science of food and agriculture 1985-09, Vol.36 (9), p.857-862 |
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| container_title | Journal of the science of food and agriculture |
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| creator | Gunata, Y.Z Bayonove, C.L Baumes, R.L Cordonnier, R.E |
| description | The localisation of some aroma components in the different parts of the berry of Muscat grape varieties was studied. The evolution of these compounds was also monitored during the development and maturation of the fruit. The aromatic substances were certain terpenols in free and glycosidically bound forms and certain aromatic alcohols, benzyl and 2‐phenyl ethyl alcohols. The skin was the richest in free and bound terpenols in the berry. The ratio of bound free terpenols in skin, pulp and juice was similar. Free terpenols (in particular geraniol and nerol) were much more abundant in skin than in juice. It was possible to distinguish between the two Muscat varieties studied here using their levels of bound terpenols. These were abundant from the green stage of the grape berry onwards; their levels increased during development of the fruit to reach very high levels at the end of maturation. The bound terpenols have a considerable aroma potential, mainly located in grape skins, which it would be interesting to make use of in new wine technology. |
| doi_str_mv | 10.1002/jsfa.2740360915 |
| format | Article |
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Localisation and evolution of free and bound fractions of some grape aroma components c.v. Muscat during first development and maturation</title><source>Periodicals Index Online</source><source>Wiley Online Library All Journals</source><creator>Gunata, Y.Z ; Bayonove, C.L ; Baumes, R.L ; Cordonnier, R.E</creator><creatorcontrib>Gunata, Y.Z ; Bayonove, C.L ; Baumes, R.L ; Cordonnier, R.E</creatorcontrib><description>The localisation of some aroma components in the different parts of the berry of Muscat grape varieties was studied. The evolution of these compounds was also monitored during the development and maturation of the fruit. The aromatic substances were certain terpenols in free and glycosidically bound forms and certain aromatic alcohols, benzyl and 2‐phenyl ethyl alcohols. The skin was the richest in free and bound terpenols in the berry. The ratio of bound free terpenols in skin, pulp and juice was similar. Free terpenols (in particular geraniol and nerol) were much more abundant in skin than in juice. It was possible to distinguish between the two Muscat varieties studied here using their levels of bound terpenols. These were abundant from the green stage of the grape berry onwards; their levels increased during development of the fruit to reach very high levels at the end of maturation. The bound terpenols have a considerable aroma potential, mainly located in grape skins, which it would be interesting to make use of in new wine technology.</description><identifier>ISSN: 0022-5142</identifier><identifier>EISSN: 1097-0010</identifier><identifier>DOI: 10.1002/jsfa.2740360915</identifier><identifier>CODEN: JSFAAE</identifier><language>eng</language><publisher>London: John Wiley & Sons, Ltd</publisher><subject>Biological and medical sciences ; developmental stages ; Fermented food industries ; Food industries ; Fundamental and applied biological sciences. 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Localisation and evolution of free and bound fractions of some grape aroma components c.v. Muscat during first development and maturation</title><title>Journal of the science of food and agriculture</title><addtitle>J. Sci. Food Agric</addtitle><description>The localisation of some aroma components in the different parts of the berry of Muscat grape varieties was studied. The evolution of these compounds was also monitored during the development and maturation of the fruit. The aromatic substances were certain terpenols in free and glycosidically bound forms and certain aromatic alcohols, benzyl and 2‐phenyl ethyl alcohols. The skin was the richest in free and bound terpenols in the berry. The ratio of bound free terpenols in skin, pulp and juice was similar. Free terpenols (in particular geraniol and nerol) were much more abundant in skin than in juice. It was possible to distinguish between the two Muscat varieties studied here using their levels of bound terpenols. These were abundant from the green stage of the grape berry onwards; their levels increased during development of the fruit to reach very high levels at the end of maturation. The bound terpenols have a considerable aroma potential, mainly located in grape skins, which it would be interesting to make use of in new wine technology.</description><subject>Biological and medical sciences</subject><subject>developmental stages</subject><subject>Fermented food industries</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. 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Localisation and evolution of free and bound fractions of some grape aroma components c.v. Muscat during first development and maturation</title><author>Gunata, Y.Z ; Bayonove, C.L ; Baumes, R.L ; Cordonnier, R.E</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4435-8bfa98e2165a970e01c46cc0547bd2229841dd1d74dc87f518ce375aea7a95ea3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1985</creationdate><topic>Biological and medical sciences</topic><topic>developmental stages</topic><topic>Fermented food industries</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>grapes</topic><topic>maturation period</topic><topic>odors</topic><topic>terpenoids</topic><topic>Wines and vinegars</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Gunata, Y.Z</creatorcontrib><creatorcontrib>Bayonove, C.L</creatorcontrib><creatorcontrib>Baumes, R.L</creatorcontrib><creatorcontrib>Cordonnier, R.E</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Periodicals Index Online Segment 19</collection><collection>Periodicals Index Online Segment 30</collection><collection>Periodicals Index Online</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - West</collection><collection>Primary Sources Access (Plan D) - International</collection><collection>Primary Sources Access & Build (Plan A) - MEA</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - Midwest</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - Northeast</collection><collection>Primary Sources Access (Plan D) - Southeast</collection><collection>Primary Sources Access (Plan D) - North Central</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - Southeast</collection><collection>Primary Sources Access (Plan D) - South Central</collection><collection>Primary Sources Access & Build (Plan A) - UK / I</collection><collection>Primary Sources Access (Plan D) - Canada</collection><collection>Primary Sources Access (Plan D) - EMEALA</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - North Central</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - South Central</collection><collection>Primary Sources Access & Build (Plan A) - International</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - International</collection><collection>Primary Sources Access (Plan D) - West</collection><collection>Periodicals Index Online Segments 1-50</collection><collection>Primary Sources Access (Plan D) - APAC</collection><collection>Primary Sources Access (Plan D) - Midwest</collection><collection>Primary Sources Access (Plan D) - MEA</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - Canada</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - UK / I</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - EMEALA</collection><collection>Primary Sources Access & Build (Plan A) - APAC</collection><collection>Primary Sources Access & Build (Plan A) - Canada</collection><collection>Primary Sources Access & Build (Plan A) - West</collection><collection>Primary Sources Access & Build (Plan A) - EMEALA</collection><collection>Primary Sources Access (Plan D) - Northeast</collection><collection>Primary Sources Access & Build (Plan A) - Midwest</collection><collection>Primary Sources Access & Build (Plan A) - North Central</collection><collection>Primary Sources Access & Build (Plan A) - Northeast</collection><collection>Primary Sources Access & Build (Plan A) - South Central</collection><collection>Primary Sources Access & Build (Plan A) - Southeast</collection><collection>Primary Sources Access (Plan D) - UK / I</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - APAC</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - MEA</collection><collection>Technology Research Database</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><jtitle>Journal of the science of food and agriculture</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Gunata, Y.Z</au><au>Bayonove, C.L</au><au>Baumes, R.L</au><au>Cordonnier, R.E</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>aroma of grapes. Localisation and evolution of free and bound fractions of some grape aroma components c.v. Muscat during first development and maturation</atitle><jtitle>Journal of the science of food and agriculture</jtitle><addtitle>J. Sci. Food Agric</addtitle><date>1985-09</date><risdate>1985</risdate><volume>36</volume><issue>9</issue><spage>857</spage><epage>862</epage><pages>857-862</pages><issn>0022-5142</issn><eissn>1097-0010</eissn><coden>JSFAAE</coden><abstract>The localisation of some aroma components in the different parts of the berry of Muscat grape varieties was studied. The evolution of these compounds was also monitored during the development and maturation of the fruit. The aromatic substances were certain terpenols in free and glycosidically bound forms and certain aromatic alcohols, benzyl and 2‐phenyl ethyl alcohols. The skin was the richest in free and bound terpenols in the berry. The ratio of bound free terpenols in skin, pulp and juice was similar. Free terpenols (in particular geraniol and nerol) were much more abundant in skin than in juice. It was possible to distinguish between the two Muscat varieties studied here using their levels of bound terpenols. These were abundant from the green stage of the grape berry onwards; their levels increased during development of the fruit to reach very high levels at the end of maturation. The bound terpenols have a considerable aroma potential, mainly located in grape skins, which it would be interesting to make use of in new wine technology.</abstract><cop>London</cop><pub>John Wiley & Sons, Ltd</pub><doi>10.1002/jsfa.2740360915</doi><tpages>6</tpages></addata></record> |
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| identifier | ISSN: 0022-5142 |
| ispartof | Journal of the science of food and agriculture, 1985-09, Vol.36 (9), p.857-862 |
| issn | 0022-5142 1097-0010 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_24762606 |
| source | Periodicals Index Online; Wiley Online Library All Journals |
| subjects | Biological and medical sciences developmental stages Fermented food industries Food industries Fundamental and applied biological sciences. Psychology grapes maturation period odors terpenoids Wines and vinegars |
| title | aroma of grapes. Localisation and evolution of free and bound fractions of some grape aroma components c.v. Muscat during first development and maturation |
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