Journal
FOOD CHEMISTRY
Volume 297, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2019.05.195
Keywords
Monoterpenyl glycosides; Grapes; Maturity; Monoterpenes; Ultra-high performance liquid chromatography quadrupole time-of-flight mass spectrometry
Funding
- American Vineyard Foundation
- Victor Chu Fellowship
- Mario P. Tribuno Memorial Research Fellowship
- Adolf L. and Richie C. Heck Research Fellowship
- Wine Spectator Scholarship
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Plants conjugate monoterpenoids to sugars, rendering them non-volatile. Hydrolysis of these glycosidic precursors frees the volatile aroma compounds. Here, we profile intact monoterpenyl glycosides in six Vitis vinifera grape berry cultivars. Relative concentrations of twenty-six monoterpenyl glycosides, including nine new putatively identified compounds, were analyzed by UHPLC-QTOF MS/MS at three times during grape maturation (pre-veraison, veraison, and post-veraison). Total glycoside content reached a maximum in Muscat cultivars post-veraison but remained relatively constant in all other cultivars. Three types of monoterpenyl glycosides predominated in all samples: malonylated monoterpenol glucosides, monoterpenol hexose-pentoses, and monoterpendiol hexose-pentoses. The two Muscat cultivars were not differentiated at the earlier developmental stages but could be differentiated post-veraison. In contrast, similarities between Chardonnay and Pinot noir glycoside profiles developed post-veraison. Overall monoterpene glycoconjugation patterns may align with underlying genetic relationships among cultivars. By understanding monoterpene glycoconjugation in wine grapes, scientists and winemakers can better understand grape and wine aromas.
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