Journal
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Volume 97, Issue 9, Pages 2898-2907Publisher
WILEY
DOI: 10.1002/jsfa.8126
Keywords
aromatic grapes; grapevine; terpenoids; VOCs
Funding
- Fondazione Bertarelli
- Ager project grant [2010-2104]
- University of Pisa [PRA_2015_0012]
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BACKGROUNDIn this work, we evaluated the aromatic composition of berries at harvest and during the whole berry development of Aleatico, Brachetto, Malvasia di Candia aromatica and Moscato bianco grapevine varieties, which were cultivated in the same vineyard and under the same agricultural conditions. RESULTSMalvasia had a total concentration of aroma which was significantly higher than the other grapes that showed comparable amounts with each other. The class of monoterpenes was quantitatively predominant for all four grapes, in the free and in the most plentiful bound form. In Malvasia and Aleatico there was a high prevalence of geraniol derivatives throughout the entire berry development while in Brachetto and in Moscato there was a prevalence of linalool derivatives during the green phase and geraniol derivatives during ripening. CONCLUSIONThe study of the monoterpene profile allowed us to highlight similarities and differences among the four aromatic varieties and to present a hypothesis about their biosynthetic dynamics. This information is useful for further studies on gene functional characterisation and the regulation of these important berry pathways. (c) 2016 Society of Chemical Industry
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