Characterization of Glycosylated Aroma Compounds in Tannat Grapes and Feasibility of the Near Infrared Spectroscopy Application for Their Prediction

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• 作者：Eduardo Boido (1)
  Laura Fari?a (1)
  Francisco Carrau (1)
  Eduardo Dellacassa (1)
  Daniel Cozzolino (2)
  
• 关键词：Tannat grape ; Glycosylated aroma compounds ; Near infrared spectroscopy
• 刊名：Food Analytical Methods
• 出版年：2013
• 出版时间：February 2013
• 年：2013
• 卷：6
• 期：1
• 页码：100-111
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• 作者单位：Eduardo Boido (1)
  Laura Fari?a (1)
  Francisco Carrau (1)
  Eduardo Dellacassa (1)
  Daniel Cozzolino (2)
  
  1. Sección Enología, Facultad de Química, UdelaR, Montevideo, Uruguay
  2. The Australian Wine Research Institute, Urrbrae, Adelaide, Australia
  
• ISSN：1936-976X

文摘

The objective measure of grape quality is an important requirement to enhance wine quality. Particularly, the quantitation of glycosylated aroma compounds could be a useful index for winemakers. In the present work, we evaluated the bound compounds profile on Tannat grapes, and the potential of near infrared (NIR) spectroscopy coupled to chemometric techniques to determine the concentration of the different glycosylated aroma compounds present in this grape variety. The results showed phenols and norisoprenoids as the quantitative most important group of compounds, representing almost 80?% of the total glycosidic components present in Tannat grapes. The glycosidic form of ethyl-β-(4-hydroxy-3-methoxy-phenyl)-propionate was identified for the first time in grapes. The results suggested NIR technique as a screening tool for a fast analysis of the grape aroma potential. The application of such methodology would be ideal for fast grape screening purposes, contributing to the winemaking decisions, classification of the fruit, and perhaps maturity monitoring.