scholarly journals Qualitative profiling of mono- and sesquiterpenols in aglycon libraries from Vitis vinifera L. Gewürztraminer using multidimensional gas chromatography–mass spectrometry

2021 ◽  
Vol 247 (5) ◽  
pp. 1117-1124
Author(s):  
Philipp P. Könen ◽  
Ines Stötzel ◽  
Wilfried Schwab ◽  
Matthias Wüst
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Vitis Vinifera ◽  
Solid Phase ◽  
Grape Berry ◽  
Gas Chromatography Mass Spectrometry ◽  
Vitis Vinifera L ◽  
Wine Aroma ◽  
Wine Production ◽  
Sesquiterpene Hydrocarbons

AbstractIn grape berries (Vitis vinifera L.), sesquiterpenes are mainly accumulated as hydrocarbons in the epicuticular wax layer of grapes, whereas monoterpenes, which are predominantly present as alcohols, are glycosylated and are stored as glycosides in the vacuoles of grape berry cells. In this study, extensive analysis of grape berry hydrolysates by means of comprehensive two-dimensional gas chromatography–time-of-flight–mass spectrometry demonstrated that glycosylated sesquiterpene alcohols show very little structural diversity when compared to the sesquiterpene hydrocarbon fraction in the cuticle and are glycosylated to a rather low extent when compared to monoterpenols. Twenty-four enzymatically released terpenols were found in hydrolysates of the aromatic white wine variety Gewürztraminer (V. vinifera subsp. vinifera) after previous solid-phase extraction and headspace solid-phase microextraction. The detection of only three sesquiterpene alcohols, namely farnesol, nerolidol and drimenol, shows that most sesquiterpene hydrocarbons do not have a related hydroxylated structure in grapes. Nevertheless, the presence of the acyclic aglycone farnesol and nerolidol may be of importance for the wine aroma, since these structural isomers can be converted into numerous sesquiterpenes by nonenzymatic acid-catalyzed reactions during wine production. Grape-derived glycosidically bound sesquiterpene alcohols, therefore, represent, in addition to free sesquiterpene hydrocarbons, another pool of compounds that may influence the aroma profile of wines.

scholarly journals Comprehensive Chemical and Sensory Assessment of Wines Made from White Grapes of Vitis vinifera Cultivars Albillo Dorado and Montonera del Casar: A Comparative Study with Airén

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1282
Author(s):  
José Pérez-Navarro ◽  
Pedro Izquierdo-Cañas ◽  
Adela Mena-Morales ◽  
Juan Chacón-Vozmediano ◽  
Jesús Martínez-Gascueña ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Vitis Vinifera ◽  
High Performance ◽  
Gas Chromatography Mass Spectrometry ◽  
Vitis Vinifera L ◽  
Wine Aroma ◽  
Market Growth ◽  
Sensory Analyses ◽  
Broad Cross Section ◽  
Sensory Profiles

The ability to obtain different wines with a singular organoleptic profile is one of the main factors for the wine industry’s growth, in order to appeal to a broad cross section of consumers. Due to this, white wines made from the novel grape genotypes Albillo Dorado and Montonera del Casar (Vitis vinifera L.) were studied and compared to the well-known Airén at two consecutive years. Wines were evaluated by physicochemical, spectrophotometric, high-performance liquid chromatography–diode array detection–mass spectrometry, gas chromatography–mass spectrometry and sensory analyses. The chromatic characteristics of the new wines were defined by more color purity than Airén, with greenish highlights. In general, the phenolic profile of the Albillo Dorado wines showed a higher flavonol and hydroxycinnamic acid derivative content. Several volatile compounds were determined, and their odor activity values were calculated to determine their impact on wine aroma. A fruity series dominated the wine aromatic composition, but spicier and greener notes characterized the aroma profile of Airén wines. Albillo Dorado and Montonera del Casar were sensory evaluated as wines with a less fresh taste compared to Airén. Unique chemical and sensory profiles were determined for wines made from these novel grape genotypes, providing alternative monovarietal wines to encourage the wine market growth and extend the offer to consumers.

scholarly journals Effects of Harvest Time on the Aroma of White Wines Made from Cold-Hardy Brianna and Frontenac Gris Grapes Using Headspace Solid-Phase Microextraction and Gas Chromatography-Mass Spectrometry-Olfactometry

Foods ◽  
2019 ◽  
Vol 8 (1) ◽  
pp. 29 ◽  
Author(s):  
Somchai Rice ◽  
Madina Tursumbayeva ◽  
Matthew Clark ◽  
David Greenlee ◽  
Murlidhar Dharmadhikari ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Gas Chromatography Mass Spectrometry ◽  
Wine Production ◽  
Active Compounds ◽  
Aroma Profile ◽  
Chromatography Mass Spectrometry ◽  
Cold Hardy

The Midwest wine industry has shown a marked increase in growers, hectares planted, wineries, and wine production. This growth coincides with the release of cold-hardy cultivars such as Brianna and Frontenac gris, in 2001 and 2003, respectively. These white grape varieties account for one-third of the total area grown in the state of Iowa. It is generally accepted that the wine aroma profile plays a crucial role in developing a local, sustainable brand. However, the identity of Brianna/Frontenac Gris-based wine aromas and their link to the grape berry chemistry at harvest is unknown. This study aims to preliminarily characterize key odor-active compounds that can influence the aroma profile in wines made from Brianna and Frontenac gris grapes harvested at different stages of ripening. Brianna and Frontenac gris grapes were harvested approximately 7 days apart, starting at 15.4 °Brix (3.09 pH) and 19.5 °Brix (3.00 pH), respectively. Small batch fermentations were made for each time point with all juices adjusted to the same °Brix prior to fermentation. Odor-active compounds were extracted from wine headspace using solid-phase microextraction (SPME) and analyzed by gas chromatography-mass spectrometry (GC-MS) and simultaneous olfactometry (O). Over 30 odor-active compounds were detected. Aromas in Brianna wines developed from “cotton candy” and “floral”, to “banana” and “butterscotch”, then finally to “honey”, “caramel” and an unknown neutral aroma. Frontenac gris wines changed from an unknown neutral aroma to “fruity” and “rose”. Results from the lay audiences’ flavor and aroma descriptors also indicate a shift with harvest date and associated °Brix. To date, this is the first report of wine aromas from Brianna and Frontenac gris by GC-MS-O. Findings from this research support the hypothesis that aroma profiles of Brianna and Frontenac gris wines can be influenced by harvesting the grapes at different stages of ripening.

scholarly journals Floral Scent Composition of Plumeria Tuberculata Analyzed by HS-SPME

2012 ◽  
Vol 7 (1) ◽  
pp. 1934578X1200700 ◽  
Author(s):  
Disnelys Báez ◽  
Jorge A. Pino ◽  
Diego Morales
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Floral Scent ◽  
Gas Chromatography Mass Spectrometry ◽  
Volatile Fraction ◽  
Headspace Volatile ◽  
Sesquiterpene Hydrocarbons ◽  
Total Composition

The headspace volatile compounds of the flowers of Plumeria tuberculata Lodd. were analyzed by solid phase microextraction coupled with capillary gas chromatography/mass spectrometry. Twenty-five compounds were identified, representing 100% of the total composition. The volatile fraction was characterized by oxygenated monoterpenes (79.6%), oxygenated sesquiterpenes (8.4%), sesquiterpene hydrocarbons (7.6%), and benzenoid esters (2.6%). The major components were geraniol (34.9%), citronelol (21.5%) and geranial (16.2%), and they were found to make the major contribution to the typical scent of this flower.

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