Aroma compounds of Vitis vinifera L. cv. Emir grown in central Anatolia

Cabaroglu T., CANBAS A., GUNATA Z.

JOURNAL INTERNATIONAL DES SCIENCES DE LA VIGNE ET DU VIN, cilt.36, sa.4, ss.213-219, 2002 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 36 Sayı: 4
  • Basım Tarihi: 2002
  • Dergi Adı: JOURNAL INTERNATIONAL DES SCIENCES DE LA VIGNE ET DU VIN
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, PASCAL, Food Science & Technology Abstracts, DIALNET
  • Sayfa Sayıları: ss.213-219
  • Çukurova Üniversitesi Adresli: Evet

Özet

Free and glycosidically bound aroma compounds of Emir grape juice obtained with or without skin-contact were investigated. The aroma compounds were isolated by adsorbtion on Amberlite XAD-2 resin and analysed by gas chromatography-mass spectrometry (GGMS). 32 free and 37 glycosidically bound compounds were identified. - Shikimate - derived compounds were major components. C13-notisoprenoid compounds usually detected in bound forms in grapes were also present in free forms in Emir grape. Monoterpenes were in lower levels that normally found in floral grape cultivars. The amounts of free and bound aroma compounds of the juice increased by skin-contact treatment. The levels of some compounds were significantly different in control and skin-contact jices. Additionally, skin-contact treatment resulted in an increase in pH, colour intensity, total phenolics, potassium, sodium and calcium.