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Chemical profiles and aroma contribution of terpene compounds in Meili (Vitis vinifera L.) grape and wine
- Yang, Yu, Jin, Guo-Jie, Wang, Xing-Jie, Kong, Cai-Lin, Liu, JiBin, Tao, Yong-Sheng
- Food chemistry 2019 v.284 pp. 155-161
- Vitis vinifera, enzymatic hydrolysis, ethyl acetate, gas chromatography-mass spectrometry, glycosides, grapes, linalool, methanol, odors, sensory evaluation, solid phase microextraction, wines
- The chemical profiles and aroma contribution of terpene compounds in Meili grapes and wine were analyzed. Bound terpene compounds were extracted using methanol, purified using Amberlite XAD-2 resin, concentrated in methanol/ethyl acetate, and enzymatically hydrolyzed to release aglycones. Free terpene compounds were identified using solid-phase microextraction (SPME) coupled with gas chromatography–mass spectrometry (GC–MS). Wine aroma characteristics were quantified by a trained sensory panel. Seventeen terpene glycosides were quantified in grapes and wines as pentosyl-glucopyranoside, the content of which ranged from 804 to 836 μg/kg, and from 155 to 192 μg/L, respectively. Eight free terpenes were present in wines with their content ranging from 40.1 to 59.7 μg/L. Linalool was abundant both in bound and free terpenes, and mathematical regression revealed that terpenes, especially linalool (contribution efficient > 0.4), contributed heavily to Meili wine aroma. Finally, a molecular rearrangement scheme based on linalool was proposed in Meili grape and wine.